EVENTS

JUL 14, 2014

Glenmorangie “Privy Supper Club” featuring Chef Erik Sun

By Privy Editor

glenmorangie
Magic happens. Especially when all the right elements converge for a very special evening. They did just that for Privy's recent Whisky Dinner, a blissful combination of cuisine, company, and exquisite sips of liquid gold. An exclusive Privy event, the evening earned stellar marks by every measure.

You'd expect nothing less when eighteen elegant guests are invited to feast on a sumptuous June dinner of ten haute cuisine courses prepared by accomplished Chef Erik Sun. Highlight each course with a perfectly paired sip of whisky and you have the quintessential, 'must-do' soirée.

privy supper club

 

Gracious guests gathered at the fabulous Georgian-style estate of Anna Fang and Michael Yang in Beverly Hills, immediately diving into conversation and catching up on everyone's status. In the background, Chef Erik prepared the first plates, while Glenmorangie West Coast Brand Ambassador Jon Trainer poured glasses of specially selected Scotch whiskies. Why Glenmorangie? Jon knew all the answers and filled Privy guests in with meticulously detailed discussions to educate, inspire, and engage.

privy supper club

 

privy supper club

 

Glenmorangie, pronounced "glen-MORR-?n-jee" Trainer advised, and its Sixteen Men of Tain have been producing award-winning single malt whiskies on the Morangie farm since 1843. Employing Scotland's tallest stills, along with white oak barrels hewn from its own forests, Glenmorangie's single malt whiskies have won more 'Gold Best in Class' distinctions in the past five years than any other distillery's efforts at the International Wine and Spirits Competition. Both Privy and Glenmorangie have raised the bar in their respective spheres, as has Chef Erik, effectively establishing a triumvirate of unquestionable status on this most memorable evening.

privy supper club

 

privy supper club

 

The elegant fare began with a sweet, succulent kumamoto oyster, poached in its own rich liquor, enhancing the sea's infusion of salt. Paired with Glenmorangie Original 10 Year Old Scotch Whisky, with a citrus and floral nose, vanilla and flowering fruit washing the palate, and a whispering finish of orange and peach, the pair proved simply divine.

privy supper club

 

privy supper club

 

Course two delivered fried brioche with creamy, Italian burrata and truffled honey, topped with a black truffle crown. Served with Glenmorangie Lasanta 12 Year Old Whisky, the pair worked beautifully together, highlighting Lasanta's boldly spiced nose of toffee pudding, dates, cinnamon, and clove. Lasanta's excellent flavors and aromas are produced through ten years spent in American casks once filled with high quality bourbon, followed by two additional years in Spanish casks that aged Oloroso and PX Sherry.

privy supper club

 

privy supper club

 

The live diver scallop in a superb scallop stock, delivered a third course appropriately matched with the sweet/dry balance of Glenmorangie Nectar D'Or 12 Year Old Scotch Whisky. Aged in French barrique casks from Sauterne, the aromas of citrus and sultanas, followed by a palate of warm spice and honeycomb, finished with lingering lemon zest, spice, and vanilla, delivered a truly refined pair.

privy supper club

 

Glenmorangie Quinta Ruban 12 Year Old Whisky brought out the best in a fourth course of bone marrow, sea urchin and black truffle, accented with crostini. The Quinta Ruban, mellowed for 10 years in American ex-bourbon casks, then aged an additional two years in ruby Port wine pipes gaining a mentholic edge tempered by a chocolate and cocoa powder nose, a Seville orange mixed with rich chocolate mint and walnut palate, and a long, smooth, dark chocolate finish with a hint of orange.

privy supper club

 

A fresh, vibrant, green salad, shot with shallots and apples and drizzled with mustard vinaigrette, brought a light fifth course, pairing prettily with a smoky, peaty, Ardbeg 10 Year Old Whisky. The toasted almond, aniseseed, and pear finish put the whisky into pleasant perspective.

privy supper club

 

Course number six paired an Ardbeg Uigeadail with a succulent lobster amatriciana and guanciale soup. Sweet, smoky, and spicy on the nose, the Uigeadail carried honied notes of smoke across the palate, finishing with lingering raisin and smoky mocha. Aged in 60 percent American ex-bourbon and 40 percent Sherry casks, Uigeadail hinted of Christmas cake and candied bacon.

privy supper club

 

Sonoma duck ragu and maltagliata with sage brown butter was delivered for the seventh course, along with Glenmorangie 18 Year Old Whisky. High notes of cedar, cigar, spice, and rich brown fruits prepared for a finish of sweet, dried fruit and nuts, creating an excellent companion to the duck.

privy supper club

 

An exquisite eighth course of oxtail vaccinara and casarecce made a complex, interesting pair with Ardbeg Corryvreckan, seasoned in 70 percent American ex bourbon barrels, and 30 percent new French oak. Tar and linseed on the nose led to peppery steak, thick espresso, and rich, dark fruits, finishing with cherry, chocolate, and hot pepper.

privy supper club

 

privy supper club

 

Magnificent dry-aged, grain-finished Yellowstone natural bison built the ninth course, along with dry-aged prime Bos Creek ribeye. Sidled up next to braised potatoes and baby spinach, the dish moved smoothly through the layers of Glenmorangie 25 Year Old Whisky, making the most of its American ex-bourbon, Sherry, and Burgundy casks.

privy supper club

 

privy supper club

 

The treasured finale presented a sumptuous chocolate ganache cake with caramel and sour cherry. Dancing delightfully with Glenmorangie Signet, the combination was a rich melding of flavors, enhanced by the chocolate barley used in this 15 to 40 year old sip. Strong, sweet, and smooth, Signet left the Glenmorangie mark in good stead with all present.

privy supper club

 

privy supper club

 

privy supper club

 

One last tasting provided three casks of finished whiskies, engaging guests as Cask Masters to help select the next new Glenmorangie release. Choosing from whiskies finished in casks previously flavoring Grand Cru Burgundy, Grand Cru Bordeaux, or Manzanilla Sherry, the Sherry won out. Guests also held sway in choosing name for the winning whisky, preferring Taghta for the label, which translates to "chosen" from Gaelic.

privy supper club

 

Our Privy guests enjoyed the fruits of Chef Erik's labors in this private event but his expertise and philosophy are shared in a delightful tapestry of food-related activities. Chef's blog, In Pursuit of Food, details his simple philosophy of going directly to the source, Mother Nature, to stock his kitchen. This exquisite chef hunts, fishes, traps, and forages for the healthiest, tastiest, 100 percent free range meats, fowl, fish, vegetables, fruits, and legumes. Only the best of the best make it into Chef's dishes in this hands-on hunting, gathering, cooking, and dining experience.

Continental CLub

 

Chef is also a partner at Bestia, a prominent LA, food-forward restaurant, often contributing his skill in the kitchen. He prepares marketing for Republique, a delightfully fresh LA take on French cuisine, and acts as executive chef for Bos Creek, a subscription service offering high quality, grass fed beef direct from Montana.

Chef Erik's incredible plates will soon be available in his own San Francisco restaurant. Currently in the design phase, his perfect palate will continue to create menus for a discriminating clientele like Privy members, establishing a fun place to eat, drink, and celebrate the best things life has to offer. Cheers!

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