Wednesday, April 20, 2016

04/15 - Whisky and... pork cheeks reloaded


Yes, it's correct that you might remember exactly the same title of a blog posting from approximately one year ago (maybe it's a wee bit more) when we'd pork cheeks on the menu in the Restaurant Gemsle. But this time it's different. We make the events private with a selection of high quality Single Malts... and we also do some cooking. After the warm days we'd recently it's a bit colder outside today which's the perfect occasion for a stew, therefore I decided to make some pork cheeks as I really love that dish! Some homemade bread dumplings as a side and the dinner is just perfect.

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But let's start slowly... with an Amuse-Gueule consisting of homemade bear's garlic sausage with a Westmalle Dubbel. Making sausages is one of the new things I tried recently and it's always good to have some guests who can try some new stuff! The sausages itself are really savory and this Belgian Trappist beer is a good companion, just a soft start before we switched over to the Single Malts.

I forgot to take a picture of the beer but the Elements of Islay, Bw 5 went also very well with the sausages...




The first course of the dinner was homemade ravioli with salmon & creme cheese filling and sage butter, the corresponding whisky a Bowmore 12yo., distilled late 60s. Definitely a great combo. All the aromas melted in the mouth and made it a flavor explosion!



Between this appetizer and the main course, braised pork cheeks in port wine sauce and bread dumplings, we had a glass of the Macduff 35 yo., distilled in 1969. What a fruit bomb! A very complex whisky!

With the main course I served Caol Ila 22yo., 1984 - 2007, bottled by the Whisky Fair as the one I originally intended had not enough left in the bottle. But anyhow: the combo was great and all were happy, so what else to ask for!



After a short break and another glass of Glen Grant 1973 bottled by Thosop Belgium, the dessert, homemade Mousse au Chocolate with Coffee Stout marinated cherries, was served. In this case we'd to drinks to go with it: a Coffee Stout from the Liechtensteiner Brauhaus (the beer in which I marinated the cherries) and a Laphroaig 21 yo. bottled by Silver Seal. Needless to say that this also was a winner combo!



The eating was over (and we've been all filled to the brim) but a few more whiskys followed: the new club bottling from Slowdrink which obviously seems to be a sherried Ardbeg, a Samaroli Caol Ila from 1978, Bruichladdich Black Art (1st Edition), Octomore Orpheus and last but not least my birthday whisky: Ardbeg 1973, Single Cask, Cask Strength!

It was an amazing evening and I'm sure the next whiskydinner in July will be great too!






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