The Forth restaurant presented a “World of Whisky Lounge” event on February 5th, 2015 featuring whisky and rye varieties from around the world. Spirits from Canada, United States, Scotland, Ireland, Japan, and India were represented at the event and were been paired with some scrumptious creations from Chef Zach Albertsen.
Chef Zach Albertsen was trained in Thailand, Denmark, Chicago and Toronto where he was formerly part of the culinary team at Canoe and Momofuku before applying his trade at The Forth.
Here are some of the fine spirits and food pairings we got to sample:
Nikka Taketsuru Pure Malt 12 Year Old Whisky from Japan was paired with fresh tuna sashimi in a light soy-glaze. With a floral, sweet and balanced nose and palette, this whisky marries with the fresh, delicate and slightly sweet taste of the sashimi resulting in a natural balance and harmony.
Amrut Fusion Indian Single Malt Whisky is a premium whisky made from barley (25% Scottish peated barley and 75% unpeated Indian barley) blended with malt. Amrut is produced in India, a country while not usually known for their spirits, is asserting their presence with this exceptional product. This particular whisky surprises the senses with a very palatable and refined taste. It has a soft, oaky, and spicy complexity that is similar to other well established brands but holds its own distinctive subtle sweet quality. Amrut is complemented by the richness of caramel mango clafoutis with vanilla cardamom custard & banana ice cream which works to enhance the oaky, spicy notes.
Laphroaig 10 Year Old Islay Single Malt Whisky has an unhindered bold and smoky taste, followed by a hint of seaweed and a surprising sweetness, with a finish that lingers like a fond memory. Complimented by the salinity and creaminess of premium oysters, it tingles the salivary glands, enticing lively sensations in your mouth with the strong flavours.
Other fine spirits and pairings that were featured:
The Arran Single Malt Scotch Whisky
paired with Eccles Cakes
Gentleman Jack Rare Tennessee Whisky
paired with pulled smoked pork in a cola bbq sauce, pickled mustard seeds and apple
Basil Hayden’s Kentucky Bourbon
paired with corn fritters in a sweet & smokey bbq sauce
Jameson Gold Reserve Whiskey
paired with aged Canadian cheddar fritters with pear chutney
Lot No. 40 Single Copper Pot Still Whisky
paired with lamb & beef meatballs
Emily Pearce, The Forth’s resident sommelier was on hand to go through some of the finer points of each of the spirits as we toured the venue. She is a certified sommelier and beverage director who previously worked for the likes of Canoe, and Jamie Kennedy’s Gilead and Terroni. Her skill and experience merited a distinctions in the 2014 Best Ontario Sommelier Competition where she was runner up. At The Forth restaurant, she has focused her attention on creating the cocktail list and future wine-focused events. Can’t wait to see what’s else is in store!
With a venue like The Forth, hosting events are made easy. A voluminously large three story space, having high ceilings and charming finishings with over 8,000 sq ft and seating for 160, this spacious venue is perfect for special events. Located in the Danforth neighbourhood, it has a classy and lively ambiance. The Forth restaurant specializes in contemporary Canadian cuisine and focuses on in-season and local ingredients but influenced from international flavours.
The Forth also hosts the “Forth Hour” from Tuesdays to Friday from 4:30 – 7:00pm where you can get craft draught brews for $4 and half price cocktails.
Photos by James Shay
More information can be found at theforth.ca
The Forth is located at Addresss:
629 Danforth Ave
Twitter & Instagram: @TheForthTO
Also check out our photos from The Forth opening