Date/Time
Date(s) - 21/09/2019
18:00 - 22:30
Categories
Whisky is increasingly venturing out of the drinks cabinet and into the kitchen. This malty spirit is considered by aficionados to be the alcoholic equivalent of salt – it brings out the flavor of the sea in seafood, the smokiness of smoked food, and the sweetness in a dessert.
So, whisky: on the plate or in the glass? In this “Cook-and-Dine” session, we will have the chance to do both!
When: Saturday, September 21st, starting at 18.00 hours till about 22.30 hours thereabouts
Where: Maria Luz’s and Joachim’s home in Weinheim (address will be provided to those attending one week before the event begins)
What: For our appetizer “Grilled Shrimps with Whisky sauce”, we will use whisky to impart a sweet and smoky flavour to some shrimps.
As main course, we will enjoy “Bacon-Wrapped Pork Tenderloin with Glayva Honey Glaze”, served with some “clapshot”, a traditional Scottish dish made with turnips and potatoes.
Our dessert is the quintessential Scottish concoction “Cranachan” that combines four ingredients Scotland is known for: whisky, oats, heather honey and raspberries.
There is space for 8 participants. Once you have registered, make sure to let us know if you have any special dietary requests so that we may adjust the menu accordingly.
The list of participants will be finalised two weeks before event date.
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