Executive
chef Nick Shipp admits that creating a truly satisfying pairing dinner is not
always easy, but he gets a lot of help from the Brand Ambassadors, plus he enjoys
a good challenge. He describes his process, “I'm a
bit of a mad scientist when it comes to pairing. Scotch being such a powerful
spirit, this time around I wanted to pair subtle sweetness with the smokey
undertones from the scotches. I'm also going a bit "molecular" this
time around and doing some more unconventional approaches that I haven't really
tried before.”
The dinner begins with Black Grouse accompanied by cold
smoked Scottish salmon accompanied with caraway yogurt and dill. Then next, enjoy
Macallan 12 year with a bread wrapped poached egg, and dried aged Serrano,
chorizo hollandaise and spinach powder.
Cullen Skink, a traditional scotch fish chowder featuring smoked
haddock, roasted tomato with herbs will be celebrated with a Macallan 18 year
toast. Only to be followed with a Highland park 18 year with Chef Nick's take on a classic Welsh rarebit with scotch and coke braised beef cheek simmering in a basil pesto
The evening is not over yet…for
dessert, Scottish pudding will be served with Highland 18 year crème anglaise
and raisin puree. 
The cost for the event is $65.00 per
person. It includes a five-course pairing starting at 7:00pm on Thursday, November 14th. These pairing
events fill up quickly so call Upper West Restaurant to reserve your spot for
this exclusive event, (310) 586-1111. Upper West Restaurant is located at 3321
Pico Blvd., in Santa Monica. http://www.theupperwest.com/
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