A La Carte
8:26 PM EST, December 16, 2012
Madison Beach Hotel hosts a five-course Macallan Scotch dinner Dec. 19, pairing five different single-malt Scotches with courses designed by chef de cuisine Brendan Dion. Special guest speaker and Macallan brand ambassador Charlie Whitfield will be present. The event begins at 6 p.m.
Hors d’oeuvres : Smoked salmon and pumpernickel canapé, mini quail egg benedict, roasted beet and Coach Farms goat cheese timbale
Chef’s Harvest Table: Artisanal cheeses, salamis and marinated vegetables (Served with Macallan Fine Oak 10 Year)
First Course: Beet greens salad, cherry and fig vinaigrette, forelle pear, Marcona almond (Served with Macallan Fine Oak 15 year)
Second Course: Blue prawn, fava bean, pea purée, lemon air (Served with Macallan Fine Oak 17 Year)
Third Course: Pastrami cured duck breast with beluga lentil, roast baby carrots, foie gras espuma (Served with Macallan Sherry Oak 12 Year)
Fourth Course: Chocolate monkey bread bombe, Macallan crème anglaise, hazelnut brittle (Served with Macallan Sherry Oak 18 Year)
Cost is $85, plus tax and gratuity. Madison Beach Hotel is at 94 West Wharf Road in Madison. Information and reservations: 203-350-0014, www.madisonbeachhotel.com.