Posted in Cheese, Drink, Food, Misc., Sustainable agriculture, Western U.S. lifestyle, tagged Aspen, distilleries, Rare Craft Collection Road Show, Scotch, Scotch whisky, spirit pairings, The Balevenie, whisky on December 9, 2014|
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Photo love: Slow Food London
Sometimes, I get to do really cool things like attend swanky events that would normally exclude a holey-jean-wearin’ dirtbag. Such was the case this past weekend, when I attended the second-annual Rare Craft Collection curated by The Balvenie Distillery (located in Dufftown, Scotland). The nine-stop tour hit Aspen’s historic Crystal Palace to feature an exhibition of 21 hand-crafted American artisan products– from hand-caned ping pong tables and bagpipes (natch) to chef’s knives. The highlight, however, was a master tasting class of The Balvenie’s exquisite collection of single-malt whiskies.
I’m a bourbon drinker, and prior to Saturday, I thought I hated Scotch. I know, it’ s a total chick thing to say: why drink peaty, dirty, leathery, when you can have toffee, vanilla, and honey? Turns out Scotch whisky varies wildly in character, depending upon the region is which it’s produced. This, among other things, is what I learned at the master class led by The Balvenie Brand Ambassador (and helluva mean bagpiper) Lorne Cousin. The 120-year-old family founded-and-run distillery is one of a few still doing things old-school, growing their own barley, malting and smoking it, and distilling it by hand (not by computer); they even have their own cooperage.
I also learned what monkey shoulder is, the glory that is a $200-a-bottle, 21-year whisky aged in a Port cask, why blends are the the ho’s of whisky production, and what Scotsmen really wear under their kilts (it’s not what you think). Want to know the dirty details? Read my recap of the evening for Curbed Ski.
PS. Pair this stuff with a an aged Gouda or Cheddar, and you will experience Nirvana.
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Posted in Cheese, Cheese for Dummies, Cooking, Drink, Food, Meaty treats, Misc., Outdoor adventures, Recipes, Seasonal eating, The Sustainable Kitchen ®, Western U.S. lifestyle, tagged alcohoilc punches, Anthony Bohlinger, apre ski, apre ski parties, Aspen, cheese pairing, cheese plates, Chefs Club, how to make cheese plate, Jimmy Yeager, Jimmy's, Joshua Peter Smith, Justice Snow's, pairing spirits, punch, punch recipes, spirits, St. Regis Aspen on December 23, 2013|
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Photo love: Anthony Bohlinger
If you’re like me, you’re a world-class procrastinator. That’s why I don’t feel bad about this 11th hour posting on how to throw an epic holiday apres ski party. I wrote this piece for the new winter issue of Edible Aspen because I’m the laziest cook on earth, which is one reason post-snow shindigs are the best- everyone is exhausted and presumably happy, thus expectations are minimal.
Despite being a slackass, I know how to rock an amazing cheese plate, and I love to entertain. My preference these days is to pair cheese with spirits. It’s easier than wine pairing, which can be tricky due to the tannins and oak. True, many brown spirits are aged in oak, but they generally lack the acidity that makes cheese pairing a bit dicey. I love few things more than an aged cheese matched with a great bourbon.
Currently in rotation at my house. Photo love: Peach Street Distillers
For Edible Aspen, I decided to focus on pairing cheese plates with alcoholic punches (the latter not to be confused with what happens when you’re a bit belligerent after one too many). Punch as a generic beverage was created by British sailors in the 17th century, by way of India and the Caribbean. Because their beer rations would grow flat and sour from the heat, they added local spirits and fruit to the swill. The resulting concoctions were exceedingly popular in Victorian-era England (Christmas trivia: Charles Dickens was a fan).
By using a pre-batched punch (or any cocktail) recipe, you can prep a day ahead. Follow my tips, and you can have a killer cheese plate ready before the snow melts off your skis. Since we have some skilled mixologists here in the Aspen area, I asked three of my favorites- Anthony Bohlinger of Chefs Club at the St. Regis Aspen, Jimmy Yeager of Jimmy’s, and Joshua Peter Smith of Justice Snow’s– to create recipes to go with my savory and sweet cheese boards.
The results: some pretty kickass cocktails that take the pain out of throwing a holiday party. Unless, of course, you have a sock drawer to organize. I completely understand.
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