{"id":52612,"date":"2024-05-31T10:09:59","date_gmt":"2024-05-31T06:09:59","guid":{"rendered":"https:\/\/graziamagazine.com\/me\/?post_type=articles&p=52612"},"modified":"2024-06-03T16:33:30","modified_gmt":"2024-06-03T12:33:30","slug":"an-evening-of-whisky-and-fine-dinning-with-glenfiddich","status":"publish","type":"articles","link":"https:\/\/graziamagazine.com\/me\/articles\/an-evening-of-whisky-and-fine-dinning-with-glenfiddich\/","title":{"rendered":"Whisk(y)ing You Away On A Culinary Journey Like No Other: Indulge In An Exclusive Dinner With Glenfiddich"},"content":{"rendered":"
\"Glenfiddich
Photo: Supplied<\/figcaption><\/figure>\n

Nothing breeds new experiences like collaboration.<\/p>\n

Offering novel trails of exploration through fusion and melding – the renowned Glenfiddich continues its upending venture into the world of partnerships. Tapping two renowned chefs to head their most recent campaign, the award-winning single malt distillery now poses the question, “Where Next?”<\/p>\n

Not just geographically expanding, as they grow their footing in the bustling region, but philosophically as well. Glenfiddich continues to push every boundary it’s met with, within the culinary world and beyond, as exemplified in their new two-night-only exclusive dinners for its Dubai-based enthusiasts. Formulated by The Guild<\/a>‘s esteemed Chef Paul Gajewski and the Michelin-starred Chef Greg Malouf, the night is marked with a fine-tuned menu curated to pair harmoniously with the whisky brand’s renowned 12, 15, and 18-year-old single malts.<\/p>\n

While its grape counterparts are seldom known to the world of pairings, whisky hasn’t always been given the space to be curated against richly crafted dishes. Embracing the challenge with a sense of vision and boldness, Glenfiddich and the chosen Culinary Mavericks<\/a> bring you a gastronomic journey through a malt lens.<\/p>\n

Dinner with Glenfiddich in Dubai<\/h2>\n
\"Glenfiddich
Photo: Supplied<\/figcaption><\/figure>\n

Born in the late 1800’s, the whisky distillery has proved to stand the test of time over centuries. And while the reasons for its lifeline undoubtedly have something to do with the sheer quality of its splendidly crafted and aged whiskies, its unyielding search for innovation also plays a role. Constantly digging for where to gear exploration next, the collaborative dinner is an extension of that search.<\/p>\n

Robust and neat the first whisky utility in the culinary journey is the 12-year-old bottle. With fruity notes and a light finish, it offers a juicy yet clean base. Alternatively, the 18-year-old whisky brings depth and complexity to the menu, fitting for a woody French roast that’s decadent yet forgiving.<\/p>\n

With underlying ingredients of honey, dates and apples, the two chefs have composed a menu that simultaneously pulls on the Glenfiddich offerings while rooting itself in the Dubai heritage.<\/p>\n