Eligible Magazine ventured out to The Danforth, one of the tastiest streets in Toronto, to indulge in the Whisky’s Of The World event held at The Forth Restaurant. The design of this chic venue features 8,000 sq. ft. of space with herringbone flooring, polished stone, wainscoting and high ceilings featuring projections of archival neighbourhood streetscapes. The Forth is also ideal for special events with a seating capacity of 160.
While The Forth is very popular with those living in the neighbourhood, downtowners also make it a regular destination. And why shouldn’t they with the kitchen headed up by Chef Zachary Albertsen, who staged at Momofuku and Canoe. The menu includes snacks, appetizers, mains and family style plates that highlight local ingredients, classic Canadian techniques and borrowed international flavours in dishes that are both comforting and contemporary. Think cocoa nib, juniper and chili rubbed guinea hen with farro, leeks, carrots, saba and pickled grapes, and scallops with smoked cauliflower puree, roasted cauliflower, winter spinach, sunchoke chips and agrodolce.
The Whisky’s Of The World tour was led by Sommelier and Beverage Director Emily Pearce formerly of Canoe, Jamie Kennedy’s Gilead and Terroni and runner-up at the 2014
Best Ontario Sommelier Competition. Emily led the group to eight tasting stations with various Whiskies paired with perfectly chosen tasting dishes. They included:
USA: Basil Hayden Bourbon with corn fritters in a sweet & smoky dipping sauce
USA: Gentlemen Jack Rare Tennessee Whisky with Cola-glazed pork belly with fresh green apple
Scotland: The Arran Malt Scotch paired with Eccles cakes
Scotland: Laphroaig 10 year (Islay) Scotch with oysters on the half shell
Japan: Nikka Taketsuru Pure Malt 12 year Whisky with tuna sashimi
India: Amrut Peated Cask Strength Single Malt Whisky with caramel mango Clafoutis, vanilla cardamom custard and banana ice cream
Canada: Lot No. 40 Rye with lamb & beef meatballs
Ireland: Jameson Gold Reserve with aged Canadian cheddar fritters with pear chutney.
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