Issue link: https://digital.copcomm.com/i/776532
100 / the tasting panel / january/february 2017 The Beam Suntory tables were a classic hook-up between various spirits and food creations from top Napa Valley chefs. The Academy Award–level collaboration between top-notch talents in the kitchen and those in the Beam Suntory portfolio ultimately led to rave reviews and long lines at the Gala. We interviewed the chefs to find out about their creative process and the inspirations for their recipes. Chef Victor Scargle was asked to find the perfect vehicle to complement a cocktail composed of Laphroaig 10 Year Old Scotch Whisky, fresh ginger and honey syrup. He decided to put Miyagi oysters from California's Tomales Bay in the starring role. In this case, the oysters' plump physique was an asset, and he liked their deeply cupped shells. "Miyagi's shells are perfect for adding a splash of Bowmore 12 Year Old Scotch Whisky so the oysters can be consumed like a shot," Scargle said. When we asked why the whisky made a good stand-in for Champagne, which usually shares the top billing with oysters, Scargle told us, "whisky is a great balance to the brininess and sweetness of the shellfish." Napa Valley Chef Sean Streete's cocktail co-star was the Silver Screen Toki Highball, simply composed of Suntory Whisky Toki and Fever-Tree Club Soda. The slow roasting of duck confit with savory elements of thyme and garlic was a nod to the whisky's American white oak barrel aging. "Our method was to infuse Fuyu persimmon into the Toki and then make a reduction sauce from it," he said. "We added fresh vanilla to complement the vanilla flavors in the barrels." The completed ensemble was duck rillettes, presented in a stunning wonton sheath accessorized by daikon radish shoots. Mexico provided the inspiration for Chef Curtis Cameron, who fashioned a mes- merizing El Tesoro Reposado Tequila Chocolate en Nogada dessert. The Nogada had its work cut out for it in joining forces with a cocktail called El Leading Diablo, made with El Tesoro Platinum, fresh lime juice and ginger beer. "I was motivated by the oak in the Reposado and by a traditional Independence Day dish I had in Mexico City," Cameron revealed. When asked how well his ensemble cast had performed together, he told us, "Reposado, walnuts, white chocolate, pomegranate and kasha [aka toasted buckwheat] got along beautifully." Confidentially, he also said he had deliberately aimed for a dessert that wasn't too sweet. Another cocktail, the Hornitos Black Barrel Manhattan, received rave reviews from critics for its ability to pair well with the Reposado Chocolate en Nogada. Hornitos and El Tesoro de Don Felipe tequilas stole the spotlight in their respective cocktails, the perfect complements for chef Curtis Cameron's El Tesoro Reposado Tequila Chocolate en Nogada dessert. Beam Suntory spirits set the stage for a star-studded evening of craft cocktails and chef pairings cooked with spirits.