Sonnenalp in Vail hosts whiskey dinner on Saturday
Ryan Summerlin February 13, 2013
VAIL –As Mark Twain once said, “too much of anything is bad, but too much good whiskey is barely enough.” Those who attend Sonnenalp Hotel’s upcoming Glenmorangie whisky dinner will be able to test Twain’s famous quote, and his favorite whisky, for themselves.
The whisky dinner will consist of four courses being paired with a different whisky, the highlight of the evening being the latest limited edition of Glenmorangie’s “Elanta.” Dr. Bill Lumsden, Glenmorangie’s director of distilling, whisky creation and whisky stocks, will attend and guide the dinner. Dr. Lumsden oversees the entire Glenmorangie range and is regarded as a pioneer in the malt whisky industry.
“This is a very special event for us,” said Johannes Faessler, owner of the Sonnenalp Hotel. “Glenmorangie is legendary and their products are top of the line. We’ve enjoyed our wine pairing dinners; now we’re excited to offer our guests something completely new and different.”
The four-course meal will be prepared by Sonnenalp’s Executive Chef Steve Topple. The night will begin with appetizers being served at a cocktail reception in the Sonnenalp library. Dishes include warm beer whiskey cheese soup shooters, mini beef wellingtons with double mustard sauce and “Glenmorangie The Lasanta 12 Year Manhattan.”
The event will then move to Ludwig’s for the main courses and pairings, which include: salmon tartar with vanilla orange sauce paired with “Glenmorangie Highland Single Malt 10 Year”; crispy lamb potsticker with pickled raisin sauce paired with “Glenmorangie Extremely Rare 12 Year”; slow roasted buffalo tenderloin with bacon lentil stew and whiskey sauce paired with “Glenmorangie Extremely Rare 18 Year.”
Finally, for dessert, caramel chocolate panna cotta with orange mandarin coulis is paired with “Glenmorangie The Quinta 12 Year” along with petit fours and “Glenmorganie Elanta Private Edition 19 Year.”
The dinner is on Saturday and starts at 6:30 p.m. with the cocktail reception followed by dinner at 7 p.m. in Ludwig’s. The dinner is $115 per person, not including tax or gratuity. Reservations are required and can be made by calling 970-479-5429 or by emailing email@example.com.