What could be a better way to spend a winter evening than a three-course Scotch dinner? Well, two of them. The InterContinental Boston is bringing together two whiskey wizards — Master of Whiskey Randall Bird and Diageo National Educator Bill Codman — for a pair of barrel-aged feasts. Each dinner is held in the Scotch Lounge at Miel, where you can taste your way through Johnny Walker scotches on Thursday, February 28th), and the Malts of Scotland on Friday, March 22nd all expertly paired with dishes from Chef de Cuisine Michael Rostafin. A cocktail reception will kick things off at 6:30 for both gatherings, and the dinners start at 7:00pm. Each dinner is $125 per person including tax and gratuity; choose your menu wisely (or just do both!) and buy your tickets here.
February 28th, Johnnie Walker Dinner
Reception Cocktail
Johnnie Walker Black
First
Johnny Walker Green
Pate en Croute, Berkshire Pork, Persimmon & Ginger Chutney,
Toasted Hazelnut Butter Crumble
Second
Johnnie Walker 18 yr
Seared Georges Bank Scallops, Charred Sunchoke Veloute,
American Caviar, Bacon Foam, Chive
Third
Johnnie Walker Blue
Braised Beef Cheeks, Darphin Potatoes,
Crispy Miatake Mushrooms, Spiced Oak Jus
March 22nd, Classic Malts of Scotland Dinner
Reception Cocktail
Glenkinchie 12 yr
First
Oban 18 yr
Duck Confit Vol au Vent, Chantrelle Mushroom,
Braised Chard, Garlic Cream, Zatar
Second
Lagavulin 21 yr
Suckling Pig, Crispy Belly & Ear, Rutabaga Puree,
Onion Marmalade, Tamarind Jus
Third
Dalwhinnie 15 yr
Foie Gras Snow, Shaved Frozen Foie Gras Torchon,
Lychee Gelee, Pine Nut Brittle
