It’s always difficult when pairing food with libations. There are so many things that come into play, notably the contrast between ingredients. But I tend to stick to the same formula I use for pairing wine with food.
Once you know which flavors are involved, you can go to work creating food and libations pairings that accentuate and highlight each of them. Here are some possible matches made in heaven.
— Chef Traci
MEDIUM WHISKIES FOR MEAT
MEAT DISHES
Medium Whiskeys go well with lamb or any kind of game including venison, beef, pork…
LIGHT WHISKEYS FOR SEAFOOD
SEAFOOD DISHES
Light whiskeys go well with fish, sushi, raw oysters, clams, mussels…
LIGHTER WHISKEYS FOR FRUITS AND BERRIES
FRUITS & BERRIES
Light flavored whiskeys go well fruits, berries…
HERBAL WHISKEYS FOR HERBAL FLAVORS
HERBAL, BASIL, PARSELY
Herbal whiskeys go well with foods that contain cilantro, basil, parsley, including pesto, salads…
SWEET WHISKEYS FOR SPICY FOODS & CHOCOLATE
SPICY, SWEETS
Sweet, flavored whiskeys go well with spicy foods, chocolates…
FULL FLAVORED WHISKEYS FOR POULTRY AND CHEESES
ROASTED POULTRY, CHEESE
Full flavored whiskeys go well with, duck, smoked oysters, roasted chicken and cheeses like gouda…
Chef Traci S. McIlwain was raised in Harlem, NYC and now resides in Miami, Florida. He is currently executive/personal chef-owner of Good Eating Sobe and has worked as personal chef for the actor, Wesley Snipes and for the private country club of golf legend, Greg Norman. Chef Traci has cooked for celebrities, sports figures and some of the wealthiest corporate retirees on the Atlantic Seaboard.
Chef Traci’s menu emphasizes the interplay of bright Mediterranean flavors using an abundance of fresh local seafood with a focus on healthy and sustainable cuisine.
