Earlier this month, I joined some of my LASC friends for a special Scotch and Water dinner at the very cool Santa Monica restaurant, Upper West. We were treated to a 5-course menu, paired with 5 different Scotch whiskies from Highland Park and The Macallan. Through out the night, in between tasty bites prepared by Chef Nick Shipp, we were entertained by Martin, one of the funniest and generous brand ambassadors I’ve ever met. Good times.
At each setting, rest drams of The Macallan Cask Strength, The Macallan 15 year, The Macallan 18 year, Highland Park 18 year, and Highland Park 25 year. We were supposed to drink them in that order.
Before the actual dinner started, we were each given a tumbler of the restaurant’s signature cocktail The Macallan Snake Bite, which comprised of The Macallan 10 yr, St. Germain, a splash of Laphroaig 10 yr and orange bitters, garnished with a lemon peel. Pretty refreshing.
The first dish was a Smoked Salmon Brandade. Norwegian smoked salmon, eggplant caponata, micro cilantro, and apple vinaigrette.
The second dish, butter poached shrimp, was my favorite. Chorizo-sweet corn custard, yellow curry bouillon, prosciutto cracklins.
Next, we had scallop crudo. Diver scallop, cucumber-citrus salad, green tea salt, thai basil, fennel syrup.
The final savory dish was a Surf and Turf. Ling cod moqueca, citrus braised ropa vieja, green peas, black-bean basmati.
For dessert, mocha fudge cake, horchata ice cream, peanut butter praline.
Of course, we stuck around after everyone left, and killed the remaining booze, and then some. hahahaha.
Link: Upper West