Last Chance Few Seats Left Compass Box Dinner with John Glaser March 5, 2012

Feeling chilly? Get warm with a tasting of five varieties of boutique Scotch whiskies and a four-course dinner designed to complement the drink George Bernard Shaw called "liquid sunshine."

 

The March 5 dinner at the Fourth Estate restaurant will feature five Scotch whiskies from Compass Box, an artisinal, small-batch Scotch maker that is shaking up the whisky industry with its distinctive and award-winning blends. Diners will taste Asyla, Oak Cross, Peat Monster, Orangerie and Spice Tree during this one-of-a-kind meal. Detials about the menu will be available soon. 

We'll be joined by whisky maker John Glaser, an American who founded Compass Box Whisky Company in 2000. Today, Glaser is considered one of the most respected whiskymakers of his generation. (Saveur magazine called him "an artist.") Learn more about Compass Box here: http://www.compassboxwhisky.com/home.html

 

The dinner, which begins at 6:30 p.m. on March 5, costs $75, including tax and tip. A designated driver dinner is available for $50, which includes soft drinks instead of Scotch. Reservations are essential. Please email fourthestate@press.org or call 202-662-7638. Pearson's Wine & Spirits, the retail sponsor, will offer the Scotches for order at special prices during the dinner.

Compass Box Scotch Dinner Menu
March 5, 2012

Passed Hors d’oeurvres: 

Scotch:  Tasting of Great King Street, along with Wine and Beer

Cayenne Warm Cheese Gougères

Mini Reuben Sandwiches

Smoked Salmon and Dill Goat cheese Bouchée


First Course:

Scotch:  Asyla; 80 proof,

Blend of Linkwood, Glen Elgin, and Teaninich Malt, and Cameron Bridge Grain Whiskies served with a splash of chilled water

 Tangerine, Cucumber, Pear and Frisée Salad with Parmesan Shavings 


Second Course:

Scotch:  The Spice Tree; 92 proof

10 to 12 year old northern Highland single malt whiskey, primarily Clynelish distillery

Pepperjack and Cheddar Soup with Crouton and Crabmeat  


Intermezzo:  Tangerine Ice


Third Course:

Scotch: The Peat Monster; 92 proof

Blend of Malt whiskeys from Port Askaig, Islay, the south shore  of Islay, a smoky malt from the Isle of Mull and a medium peated Speyside malt

Charred Hangar Steak, Blue Cheese Sauce, Duchesse potatoes
and roasted Cider glazed Squash

 
Fourth Course:

Scotch: Orangerie, a Scotch Whiskey infusion; 80 proof

Served over ice with twist of fresh orange

Asian spiced Dark Chocolate Fondue with Pound Cake, Strawberry and Orange