Whiskey is the new wine. While that may seem heresy in a French-themed restaurant like RN74, it is hard to discount the rising popularity of the peaty, smoky, sometimes caramel-like brown liquor. Many whiskey enthusiasts would argue that scotch is undisputed king, so why not marry it with the obvious queen of cuisine?
Join RN74 this January 28th at 7 p.m. as the restaurant presents a special rendition of its “Behind the Bottle” dinners featuring the Scotches Whiskies of Gordon & MacPhail. Unlike a traditional distillery, Gordon & MacPhail buys whiskies from other producers, then blends and ages the products in Spanish oak barrels imbuing the Scotch Whisky with sherry notes. Scotch expert Andrew Bohrer will be on hand to discuss the evening’s selections.
Courses three and four showcase grilled squab accompanied by foie gras and potato galette with chicory jus (Caol Ila 10) and roasted leg of lamb with toasted cocoa and celery root gratin (Benromach 10) – both scotches tempered by sherry. The evening is complete with hand-cut beignets accompanied by salted caramel and real butterscotch made with Atholl Brose.
The five-course tasting menu emphasizes rich savory proteins accompanied by warm earthy sides. Start the night with a smoked trout brioche crostini and fricassee of mushrooms with sherry vinegar paired with the opulent Mortlach 15. Nothing says winter comfort like the second course – Maine lobster pot pie and truffle cream paired with the Adonis of scotch, The Glenlivet 21.
Thank you, RN74! We can’t wait for an excuse to have your beignets.