As we approach the tiredest part of the day, our thoughts turn to our loved ones: wine and single malt scotch. Each one is being honored tonight at dinners across town from each other - a five course wine pairing at The Spot, and a six course single malt pairing at The Palm (spot and palm anagram to “almost pp”). Details:
• The Palm’s Master Distiller Emeritus Evan Cattanach (now that is a title) has selected six drams of single malt scotches to accompany six dishes of your standard steakhouse variety. The event is called for 7pm, and will set you back $85. Call (312) 616-1000 to R.S.V.P.
• Chef Frankie Janisch of The Spot has cooked up five delicious New American dishes to go with five delicious wines, selected for their unusual value. And by value, he means they taste like they should be a lot of money, but they’re not. Who could argue? Dinner starts at 7pm, and runs $45. They would be happy to speak to you at (773) 728-8933
Now for the best part…the menus! After the jump.
The Palm is serving a classic menu that will not leave you hungry: shrimp cocktail, lobster medallions with creme sauce, an arugula and endive salad, prime rib and orange-scented creme brulee, or thereabouts. The malts in question include a lowland Glenkichie Distiller’s Edition, the Cragganmore Distiller’s Edition from Speyside, the Talisker Distiller’s Edition from the Isle of Skye (distiller’s edition - like the director’s cut? We wonder what the director’s cut of steak would be), a 14 year Clynelish from the northern coastal highlands, the Dalwhinnie Distiller’s Edition from the highlands, and finally, a 12 year Caol Ila from the Isle of Islay. By the time you’re done, you won’t even remember.
The Spot’s menu is a bit more verbose, so we’ll use bullets:
• First Course: Citrus Salad with Pink Grapefruit served out of the grapefruit. Paired with Newhaven Sauvignon Blanc
• Second Course: Blackened Ahi Tuna with Plum/Sriracha sauce and lightly sprinkled with Wasabi powder. Paired with Bridlewood Viognier
• Third Course: Fast Spaghetti with Chicken, Sausage, Onions, Peppers, Plum Tomatoes and Prosciutto. Paired with Ventesquero Carmenere
• Fourth Course: Bleu Cheese stuffed Filet with Caramelized Onions and topped with a Crimini and Red Wine sauce. Paired with Monte Volpe Primo Rosso
• Fifth Course: “Death By Chocolate” Cake. Paired with Pineau des Charantes.
Who isn’t excited?