L.A.’s Palm Restaurant – A Fabulous Bourbon and Scotch Tasting Dinner
on 09/02/12 at 5:27 pm
a woman walks into a bar..., BoozeBlog
Have you been to a special event dinner at the Palm yet? You should. Jonathan Mitchell, Assistant General Manager & Wine Director, manages to make every moment totally fun. Food pairing dinners can be tedious and serious with detailed recitations of where the food came from, its DNA, the farmer’s name who grew it, the seed catalogue it came from, a full Wiki bio before you’ve had a bite. But this tasting was casual, relaxed and the food was dee-licious even without knowing its special origin. Take a look at that menu below!
The joyful Jonathan Mitchell & Jim Piser of Southern Wine & Spirits
At this bourbon and scotch tasting, we met the local spirits reps and could ask umpteen questions all while sipping the stuff neat or in specially made cocktails that accompanied each course.
The Booze: Makers 46 is such a smooth, easy to drink bourbon neat, and it makes a terrific Manhattan. Basil Hayden’s, with its arresting packaging, already makes you look forward to drinking it – a great sipping bourbon, with plenty of rye to distinguish it. The Laphroaig 10 year old, single malt, has everything you look for in an Islay scotch…peat, oak, smoke, malt, complex and delicious. The Laphroaig 18 year old was full-bodied, warming and again…there’s that word again…just delicious and the generous cocktails were the cherry on top. My cup did runneth over!
I’ll let the menu and pictures speak for themselves…
Palm Restaurant - Whiskey’s of the World Dinner
Featuring Bourbons and Scotch from Maker’s Mark, Basil Hayden & Laphroaig
Reception
Grilled Lollipop Lamb Chops Fresh Mint Sauce
Nova Scotia Lobster BLT Sliders Applewood Smoked Bacon, Oven Dried Tomatoes & Avocado
Crispy Blue Corn Fried Oysters
First Course
Prosciutto Wrapped Sea Scallops
Homemade Bourbon Barbecue Sauce & Garlic Spinach
Second Course
Apple and Arugula Salad
Danish Blue Cheese, Crispy Bacon and Toasted Pecans Tossed in Raspberry Vinaigrette
Third Course (choice of):
Filet Mignon Au Poivre – 9 ounce
Truffle and Chive Infused Mashed Potatoes and a Bourbon Peppercorn Sauce
Roasted Chilean Sea Bass
Black Trumpet Mushroom Ragout, Bourbon Cream Sauce & Crispy Fried Leeks
Family Style Sides
Creamed Spinach
Half and Half
(Cottage Fries and Onion Rings)
Fourth Course
Bread Pudding with Sweet Makers Mark Bourbon Sauce
Vanilla Ice Cream
