The Tasting Panel magazine

October 2014

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october 2014  /  the tasting panel  /  129 effort," admits MacGregor. "I think in the modern era of restaurants and bars, integration and working as a team, from front of the house to back of the house, is the key to success. Working in conjunction with your line department and with the kitchen will create a better experience for the guest. Tying in the wine program and the spirits program is also such a healthy approach that lifts up all aspects of the business." MacGregor's serve is already a hit among the Glenfiddich faith- ful: "Wingtip has a reputation for being pioneering in the way they execute ideas, and I think their serve is a great example of this," comments Mitch Bechard, Glenfiddich Brand Ambassador. "I think it's great to see this kind of collaboration, as well," says Bechard. "I remember my days behind the bar, when I'd often fear for my life when I had to go and ask the chef for something," he continues with a laugh. "It's great to see that relationship has evolved—and rightly so! There is a synergy between the flavors found behind a bar and in the kitchen, so why not utilize the knowledge from both sides to create something that will excite the customers?" With this "go team, go" mentality in mind, MacGregor's put together quite the serve, all in hopes of winning a trip to Scotland for the Wingtip team in 2015, when THE TASTING PANEL will send six winning bar teams to tour the Glenfiddich distillery, and have the chance for their serve to be selected as the overall winner by a member of the Grant family. Only time will tell if MacGregor's Flight of the Deer will wing him to Scotland, but let's take a look at this progression, which follows four glasses of whisky with four bites of food and four fermented beverage pairings. Glenfiddich 12 served with Pink Lady apples drizzled with salted caramel and followed by a sip of Schramsberg Blanc de Blancs. "Apples are a no-brainer with the 12-year," says MacGregor, "and I worked with the Wine Director and Chef to taste through all of the sparkling wines we offer by the glass." Glenfiddich 15 paired with black Mission figs wrapped in warm jamón ibérico, paired with a Westfalia ale. "You get that nice dark fruit flavor, almost fig-esque off the 15, which is great with the saltiness of the jamón paired with a richer-style ale." Glenfiddich 18 served with a warm rosemary Scottish shortbread followed by Noilly Prat Ambré Vermouth. "All of the herbs pop out on this at once," says MacGregor. "It's incredible." Glenfiddich 21 with pork pâté and a Manzanilla Sherry. "The richness of the 21 with the pâté is really cut by this bone-dry finish from the Sherry, which cleans and resets the palate. All of these serves are perfect to enjoy slowly with fellow whisky lovers." The Flight of the Deer PHOTO: HARDY WILSON PHOTO: JEREMY BALL Want to Win a Trip to Scotland? Show us your serve! Email KindredSpirit@tastingpanelmag.com for your chance to discover the Glenfiddich distillery. Mitch Bechard is the Brand Ambassador for Glenfiddich. Can't get enough? Check out these bars to see their Glenfiddich Serve! Taste Restaurant, Seattle Dirty Habit, San Francisco Westside Tavern, Los Angeles

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