Start off September right with a little (or a lot) of spirit. On Monday, September 12th, chef Daniel Bruce will present a four-course whisky dinner at Boston Harbor Hotel. Each dish comes with a glass of finely aged single-malt Bowmore Scotch for pairing – and sometimes even on the plate (as in the crabmeat cakes with Scotch lavender aioli). The whisky dinner, also featuring cigar rolling by Boston Cigar Factory, will start with a 6:30pm reception before the sit-down meal. Purchase your ticket for $125 each online here.
RECEPTION
Jonah Crabmeat Cakes
Scotch Lavender Aioli
Bowmore Small Batch
FIRST
Jumbo Scallops
Flash-Smoked and Pan-Seared with Scotch Lemon and Melted Leeks
Bowmore 12YR
SECOND
Golden Raisin and Organic Chicken Sausage
Fricassee of Local Wild Mushrooms, Pearl Onion Confit
Bowmore 15YR
THIRD
Pineland Farms Sliced Rib Eye
Dry-Aged, Cocoa- and Fennel-Rubbed with Eggplant Purée, Black Garlic, Grilled Zucchini
Bowmore 16YR
FOURTH
Sticky Toffee Pudding
Hazelnut Gelato
Bowmore 25YR
