Darren’s Restaurant Partners Up with Macallan for Special Dinner on March 16th!

By Erin

On Monday, March 16th, Darren’s Restaurant is hosting a special 5 course dinner featuring the Macallan Brand of Scotch. If you’ve been around here for awhile, you know this isn’t my first time at Darren’s. This past summer, I was introduced to this gem of a place located in beautiful Manhattan Beach, just steps away from the beach. The food at Darren’s is beyond amazing, and they also are very Gluten Free friendly! Be sure to check that out as well in: Gluten Free Fine Dining at Darren’s in Manhattan Beach! I was lucky enough to get a sneak peek of this very special event happening on March 16th, so come take a look at what’s in store! If you are not able to attend this event, as I believe it has already sold out, I still highly recommend checking this place out and also giving The Macallan a try!

This exclusive dinner event, slated for next Tuesday, March 16th at 7pm, will feature a personalized and guided tasting which will introduce guests to The Macallan brand of single malt Scotch and starts off with a nice welcoming cocktail, like the one below.

First, we were welcomed with the “Welcome Cocktail,” which was the Manhattan Boulevardier, made with Cutty Sark “Prohibition,” Campari, blood orange juice and Noilly Prat. I loved this drink. The blood orange gave it just enough of a fruity taste for my liking. I love anything blood orange, so there is no surprise really that I loved this drink.

Our first course, that went along with the “Welcome Cocktail,” (as well as a head start on The Macallan 10 Year Old Fine Oak, pictured here) was a Pulled Duck Fried Spring Roll, stuffed with Bartlette Pear Agave Grain Mustard Sauce. The Spring Roll was popping with flavor and it paired very well with the cocktail as well as with the 10 year old fine oak. I’ve never thought much of Scotch before, but I actually liked this one. It was pretty smooth and wasn’t too strong. This was my 2nd favorite scotch we tried over the course of the evening.

Next up, for the 2nd course, was a lightly house cured pheasant breast, prosciutto shaved fennel and Arugula Salad with Granny Smith Apples and Grapes with a Pecan-Date Dressing. This salad was very light and refreshing, the perfect way to get the night started. Everything was perfect. This was paired with The Macallan 10 Year Old Fine Oak.

The 3rd course was a very tasty twice cooked Lamb Belly, English Peas, Marcona Almonds, Yukon Gold Potatoes, in a Braising Reduction and a splash of Chocolate Mint-curry oil.  I’ve had Lamb before, but not Lamb Belly, so I was very curious about this pairing! Oh my, it was so tender and juicy! Why hadn’t I tried this before? Needless to say it didn’t last very long. I don’t think anyone else’s did either…. This was served with The Macallan 15 Year Old Fine Oak. I liked the 10 Year Old Fine Oak better.

For the 4th course, we were being spoiled with a Pan Seared Dry Aged Beef Tenderloin, Pear Gratin Roasted  Mixed Seasonal Wild Mushrooms in a Classical Bordelaise Sauce. This was paired with The Macallan 12 Year Old Sherry Oak, which happened to be my favorite tasting of the night. The Beef Tenderloin was pure perfection, you didn’t even really need a knife to cut it, it was that tender and juicy. It made my night.

I liked it so much so, I had to post another picture of it here. 😉 Yum…. More Please!

Last but not least, the 5th course was the fanciest S’Mores I have EVER seen! Probably the tastiest too! Made with a Dark Chocolate Ganache, Molten Marshmallow, Graham Crust, Julienne Candied Ginger, with a Macallan Eighteen Year Old Scotch Reduction. Paired with The Macallan 18 Year Old Sherry Oak.

If you are lucky enough to have a Golden Ticket to this event next week, I envy you! You have a wonderful evening to look forward to. If you do not, well then you will just have to go on another evening and try this amazing place on your own. Either way, you win if you make it out to Darren’s. A great night out with some amazing food, wonderful drinks, and even better company.

*Special Thanks to Chef Darren Weiss and The Macallan for a very delightful, fun, and delicious night!*