Alumnus Marc Bondy (BFA 2000) will guide guests through a tasting of scotch whiskies during a dinner Thursday, September 28, at the Essex Golf and Country Club.
He will provide an overview of the different scotch regions in Scotland and highlight some of the distinguishing factors that make one whisky different from another.
The menu will feature:
- a Mediterranean salad of arugula, tomato, and feta cheese, topped with a lemon-honey dressing, paired with Glenfidditch 14-year rich oak;
- mushroom risotto topped with 48-hour short ribs glazed with a scotch infused demi-glace, baby carrots and green beans, paired with Glenfidditch IPA Experiment; and
- a maple pecan dessert tart, accompanied by Glenfiddich Project XX Experimental.
Bondy has trained as a malt specialist in Canada and Scotland, and has led tastings at Toronto’s annual Whisky Live, the Wine and Spirit Festival, and the Christmas Market in the Distillery District.
The event will begin at 6 p.m. and costs $50 per person. Essex Golf and Country Club is located at 7555 Matchette Road. Find more information on the Scotch Tasting and Dinner website.