The Tasting Panel magazine

March 2016

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march 2016  /  the tasting panel  /  97 THE TASTING PANEL has traveled around the country to see what bars are serving for the sec- ond annual Glenfiddich Kindred Spirit competition, and for our next stop, we join Glenfiddich Brand Ambassador David Allardice in Houston, Texas to see what Bar Director Leslie Ross and Chef Richard Knight at restaurant and bar Hunky Dory have dreamed up. For their serve, Chef Richard and Ross collaborated on a three- course "tasting menu." Chef Richard hails from the across the pond, and his British upbringing is reflected in the food he creates. The first course is a take on the classic British fish and chips—local snapper tartare, mixed with cornichons, capers and lemon juice, served with homemade aioli and American-style potato chips. The tartare is paired with a classic Highball, made with Glenfiddich 21 Year. While some purists might balk at the 21 Year being used in a cocktail, it made perfect sense to Ross. "The 21 Year is finished in rum casks, so when it's lengthened with the sparkling water, it pulls out flavors of ginger and lime, and because this whisky is more robust, it can stand up to the dilution." Allardice agrees. "With the Leslie Ross, Bar Director of Hunky Dory. Glenfiddich Brand Ambassador David Allardice.

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