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Scotching the lodge
This weekend, culinary expert Stuart MacLean Ramsay pairs food with scotch at McMenamin's Grand Lodge.
In the heart of Oregon pinot country, the pairing of wines with food is as common as pairing macaroni and cheese. But this weekend, culinary expert Stuart MacLean Ramsay is bringing a little extra warmth to the winter with a dinner pairing foods with the drink of choice for Highlanders everywhere: scotch.
For the Grand Lodge's Winter Scotch Dinner, Ramsay leads patrons on a culinary tour, pairing such deluxe scotches as Balvenie Doublewood, Balvenie 14 Year Caribbean Cask, Glenfiddich 12 Year and Glenfiddich 15 Year Solera Reserve with such treats as smoked tomato chutney and crackers; stuffed mushrooms with apple, bacon and hazelnuts; mini smoked-salmon chowder cannonballs; and more.
Ramsay, best known as 'The Scotch Guy,' is a contributing editor for 'The Definitive World Guide to Whisky,' a reporter for Whisky Magazine and the founder of the website Ramsay's Dram. He is widely recognized as one of the northwest's foremost experts on all things malted.
The Winter Scotch Dinner takes place Fri., Jan. 6 at the Grand Lodge, 3505 Pacific Ave. Tickets are $50. To learn more, call 503-992-9533 or visit mcmenamins.com.