THIS EVENT IS SOLD OUT, THANKS EVERYONE!
Got your attention there, didn’t I? Nothing says holiday feast like beef Wellington, and the version they make every Wednesday at MAYBECK’S is truly fantastico. Chef de cuisine Blake Askew (previously Petit Crenn) has mastered this terrific trinity of tenderloin, mushroom duxelles, and puff pastry, and let’s not overlook the charred shallot jus it comes with either! And creamed spinach. And at our event, a glass of Bruichladdich Octomore neat will also be paired with the Welly, the most heavily peated whisky in the world. It’s going to be a magic tasting moment, of that I am sure.
But I’m getting ahead of myself. Let’s back up for a second. In the past, I have thrown some really fun holiday dinners in the week between Christmas and New Year’s, and I’d love to do it again! Let’s keep the holiday spirits flowing! On Wednesday December 27th, 25 of us (there are just three tickets left!) will be gathering for this special tablehopper and Bruichladdich holiday dinner at Maybeck’s in the Marina, featuring three courses of a festive, throwback menu thanks to our hosts, Erik Lowe and Aaron Toensing. The evening will start at 7pm, with the first course served at 7:30pm.
We’ll begin with a welcome cocktail (the Welcome Laddie, with Lillet, sparkling wine, and Bruichladdich Classic Laddie) and Welsh rarebit on toast, and then sit down for our first course: Star Route Farms salad of baby lettuces with Waldorf dressing (celery, apples, raisins, and candied walnuts, with a hint of orange in it)—and a Blood & Sand (made with Bruichladdich Port Charlotte)! You know all about the main event (beef Wellington and Octomore for the win!), and for dessert, we’ll have baked Alaska (chocolate cake and brandied cherry ice cream) with the perfect closing nightcap: the Rockefeller, with Bruichladdich 2010 Islay Barley (voted #9 Whisky of 2017 by Whisky Advocate!), Alessio di Chinato, and allspice dram. Yay to all of this.
This classic meal will be served family-style (the preferred tablehopper way to dine!) and we will all be seated together in our own private lounge area at Maybeck’s. We’ll learn a bit about the history of the dishes, and Trent Simpson, the Western Regional Single Malt Whisk(e)y Ambassador for Bruichladdich and Westland Distilleries, will be educating us about the pairings (and offering some additional and special neat tastes throughout the night, hubba). We’re also going to be hosting a holiday raffle with some very nice prizes, and proceeds will go to the SF-Marin Food Bank. Cheers to that.
This holiday event is only $100 (including tax and tip, Happy Holidays to you from us!), and tickets will move quickly (there are just three spots left!), so hop to it.
Special deals on Bruichladdich bottle sales for attendees will be available through order forms provided by our friends at the Whisky Shop for in-store pickup or to ship nationwide!
21 and over. And it goes without saying but I’ll say it anyway: please don’t drink and drive, especially tonight, thank you.
The main event: the extraordinary beef Wellington at Maybeck’s! Photo courtesy of Maybeck’s.
Wednesday Dec 27, 2017 7pm $100 Tickets Maybeck's 3213 Scott St. at Lombard