Winter Scotch Dinner
- Crystal Hotel - Zeus Café |
- Thursday, January 23, 2014
- 7 p.m. |
- $65 per person; tickets required, available online only; Overnight lodging at Crystal Hotel starts at $225 |
- 21 and over
Tickets on sale now!
About Winter Scotch Dinner
Join fellow spirits imbibers to hear about, smell and taste Scotches paired with hearty courses. Breck Taylor, Master of Whisky in Seattle for Crown Royal is the host.
A special lodging package is also available – book online now!
Salmon Rillettes, sweet and sour shallot, chervil
Roasted Beets, Rogue Blue, Bacon Brittle, Herb Vinaigrette
Braised Lamb Bacon, Onion Soubise, Sunny Side Quail Egg, Sherry Gastrique
Grilled Teres Major, Crème Fraiche Crushed Fingerlings, Porcini Demi Glace
Lemon and Lavender Cheesecake with Scotch Gelee
About Breck Taylor
Breck Taylor is the Master of Whisky in Seattle for Crown Royal. This position has allowed him to explore some of his passions: history and whisky. From a young age, Breck has always been driven to learn about how things came about, how they work, and then to talk about his findings with others.
The whisky world’s rich history and heritage has always fascinated him. He has an extensive background in the world of distilled spirits. He worked for several years as a brewer, mixologist, staff trainer, spirits educator and Assistant Beverage Manager for McMenamins.
Breck’s most memorable whisky moment is from his mid 20s. From the first sip, Breck was amazed at the complexity and richness of the spirit. This was the start of a lasting relationship with the “Water of Life.” Breck enjoys Crown Royal, but also enjoys the rest of the World’s whiskies, from Bourbon and Tennessee to Scotch and Irish whisky.
When Breck is not talking or teaching others about whisky, he can oftentimes be found enjoying another of his passions: Fly fishing for salmon, trout and steelhead in the lovely rivers and streams of the Pacific Northwest. He also enjoys cooking, cinema and spending time with his family and pets.
- Crown Royal website: