One of the most well-known single malt scotch brands, Macallan, came to the University Club atop Symphony Towers for a memorable pairing dinner designed by Executive Chef Lance Repp and Food & Beverage Director Jeff Apodaca. The elegant and intimate dinner party featured Macallan scotch tasting led by Kieron Elliott paired with a five course meal specially created to compliment the scotch. Through the floor to ceiling windows on the 34th floor “Founders Room” dining room, the lights of downtown creates one of the best views of San Diego. The University Club hosts some of the most exclusive food events in the city, from their epic truffle dinners to their “farm to fork” series. Most food events require you to know a member of the University Club to attend, or be a member yourself, bringing back an old school “salon” feeling to dining that you do not get anywhere else in San Diego.
To start, the Macallan 12 Year Double Oak was paired with Sage & Cipollini Creme Gougeres, served with spiced orange and pine butter. Next, the Macallan 15 Year Fine Oak accompanied a Bermuda Triangle served with rye bread, caramelized fennel and dates, and cocktail grapefruit. The next course compared the 18 Year Fine Oak with the 18 Year Sherry Oak, served with an impressive sage smoked wagyu tartare. The wagyu was served under a glass filled with the sage smoke, topped with egg yolk and served with pickled vegetables, raisin-apricot chutney, and beef chicharron.
The fourth course paired Macallan Edition No. 3 with honey glazed duck, black trumpet mushroom, black garlic puree, and fried ginger. Last, the meal was finished by the Macallan Rare Cask served with fig and vanilla cheesecake topped with mugolio syrup and sea salted cashews.
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