All Photos: Ryan Emberley
In the words of Anchorman, Ron Burgundy, “I love scotch. Scotchy, scotch, scotch. Here it goes, down into my belly.” And it went down smoothly with beautiful food at Canoe restaurant.
Image: Max Warner, Chivas Global Brand Ambassador
An intimate dinner held last night pairing scotch with dishes created by Chef John Horne, featured the Chivas Regal 12, 18, and 25-year-old Scotch Whisky. Hosted by Bruce Croxon of CBC’s Dragon’s Den and Max Warner, Chivas Global Brand Ambassador, a small group of guests enjoyed Maple Torched B.C Salmon (a pale and deliciously flaky “Albino” salmon as described by Chef Horne), Tea Smoked Duck Breast brushed with Chivas 18-year-old and a Sticky Toffee Pudding so delicious I text a friend at another table asking if I could finish his plate. He ate it all.
Tea Smoked Duck Breast, Saskatchewan Wheatberries, Northern Woods Mushrooms & Foie Gras
Some guests commented that they expected a meal paired with scotch to include heavier meats, but this is where Chef Horne corrects us. “I think it’s a tendency that we believe a scotch can hold up to the most strong and bold food flavors which is not always the case. Sometimes the most delicate things can make a scotch dance in your mouth.”
Thinking of pairing scotch at your next dinner party and don’t know where to start? Chef Horne suggests, “BBQ, fatty, sweet and earthy flavours have always worked well for me with scotch. I would throw in campfire as well. Smokey notes with the right scotch can be great.”From left to right: Wendel Clark, former Toronto Maple Leaf, Bruce Croxon, Dragon’s Den, Jamaal Magloire, Toronto Raptor
The luxurious dinner was followed by a larger party at the Arcadian Loft called Chivas 1801: You’ve Arrived, designed to introduce new scotch drinkers to the Chivas lifestyle. If the food we experience at Canoe is a part of this hip, new lifestyle; I’m in.
Sticky Toffee Pudding, Candied Hazelnuts & Sour Cherry Foam