Tuesday, November 4, 2014

Food Pairing with Whiskey at the LCBO

Nicole here again, as you know I have a serious passion for cooking. This week's activity: Food Pairing with Whiskey at the LBCO with Chef, Jamie and Mariah from Algonquin College. The event was held in Ottawa to showcase Canadian Rye and highlight the flavours in creative food pairings. The first complementary pairing was a Cranberry Bread Pudding with Brie & Whiskey Glazed Bacon. It was paired with a Maple-Rye cocktail made with cider and ginger beer. I enjoyed the combination of the sweet bread pudding with the savoury, smoky bacon and the creamy brie. The flavours in this dish were enhanced by the maple rye that was used to glaze the bacon.

Cranberry Bread Pudding with Brie & Whiskey Glazed Bacon 

Prepping Cranberry Bread Pudding

Pumpkin-Spice Waffle with Apple flambe &
Mascarpone Creme Fresh 

The second food pairing was a Pumpkin Spiced Waffle with Apple Flambe and Mascarpone Creme Fresh. This was served with a rye cocktail made with vermouth and citrus. I enjoyed the contrast of the moist, spicy waffle with the sweet richness of the apple garnish. The citrus notes in the rye cocktail contrasted with the sweetness of the marinated apples. Truly, a sweet treat to enjoy on a crisp, autumn afternoon.  

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