A whiskey-centric Scotch-pairing evening
Test-drive the growing trend of pairing whisky with food at Blvd 16. Chef Richard Hodge at the acclaimed restaurant at the Palomar Hotel has devised a special menu for this for this whisky-centric evening featuring a cocktail reception, a three-course meal, and several fine, aged Scotch whiskys from Macallan and Highland Park. The reception will include cocktails made with The Black Grouse, smoked gouda gougeres, smoked salmon tartare on brioche, and BBQ pork sliders with chipotle slaw. You’ll proceed to a first course of grilled pears with pickled cranberry, crisp bacon, and honey crème fraiche, paired with Highland Park 12yr. The second course is pappardelle with spiced duck Bolognese, along with braised chard and grana padano, paired with Macallan Fine Oak 15yr. The final course, a Jivara chocolate bar with chocolate sorbet and caramel powder, is paired with Macallan 18yr.