On May 11th I taught a class at Gordon’s Fine Wine and Culinary Center in Waltham.   The whiskey choices were super dynamic making for a fun challenge in the pairing.

Pairings included:

Benromach 10 Year Old

Asparagus and Hazelnut Salad with honey, beets. espelete onion rings

Benromach Organic

Soy & Black Pepper Chicken Taco with dried apple and herb salad

Benromach Guigal Hermitage Wood Finish

Garlic Shrimp with chocolate and nut mole

Benromach Peat Smoke

Andy’s Famous 1^st Place Ribs with Corn bread.

Atholl Brose

Upside Down Crisp with spring fruits

I’m looking forward to more events in this great new space!

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