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Pairing whisky and fine dining with Chef Michael Voltaggio and Dewar's ---------------------------------------------------------------------- [](https://images.squarespace-cdn.com/content/v1/56c346b607eaa09d9189a870/1494875867942-N0R0OORG087UOGTBVW1I/unspecified.jpeg) [](https://images.squarespace-cdn.com/content/v1/56c346b607eaa09d9189a870/1494875752521-4IP5598F0F9B3JNCRZHN/unspecified.jpeg) [](https://images.squarespace-cdn.com/content/v1/56c346b607eaa09d9189a870/1494875751447-8PQXNIF01GKU7PIDUC0M/unspecified+%281%29.jpeg) [](https://images.squarespace-cdn.com/content/v1/56c346b607eaa09d9189a870/1494875751533-RF2ZNAE8F4NFRH5O5VDB/unspecified+%282%29.jpeg) [](https://images.squarespace-cdn.com/content/v1/56c346b607eaa09d9189a870/1494875751875-J8ZONOJ1JOVUK564SC90/unspecified+%283%29.jpeg) [](https://images.squarespace-cdn.com/content/v1/56c346b607eaa09d9189a870/1494875751968-U8CXW2RF2E0KG5Z5OAAH/unspecified+%284%29.jpeg) [](https://images.squarespace-cdn.com/content/v1/56c346b607eaa09d9189a870/1494875752081-2P1V0PWY924G2MXI695U/unspecified+%285%29.jpeg) [](https://images.squarespace-cdn.com/content/v1/56c346b607eaa09d9189a870/1494875752163-ZOBS5G9U5CM405WD03TP/unspecified+%286%29.jpeg) #block-yui\_3\_17\_2\_1\_1494874666473\_44463 .sqs-gallery-block-grid { margin-right: -20px; } #block-yui\_3\_17\_2\_1\_1494874666473\_44463 .sqs-gallery-block-grid .sqs-gallery-design-grid-slide .margin-wrapper { margin-right: 20px; margin-bottom: 20px; } _Top Chef_ season six winner (and _Flaunt's_ A Thorny Issue featuree)  Michael Voltaggio and [Dewar’s](https://www.bacardilimited.com/our-brands/dewars-blended-scotch-whisky/) hosted us at Voltaggio’s LA restaurant [ink](http://mvink.com). for a unique evening of food and whisky pairings. Guests enjoyed a custom menu design by Voltaggio that was paired with a selection of fine malts and blends chosen by charismatic Dewar’s Brand Ambassador and whisky whiz Gabe Cardarella. The featured malts included Aberfeldy, Aultmore, Craigellachie, The Deveron, and Royal Brackla – all of which are blended into Dewar’s 12-year-old. The sumptuous dishes included a Holstein short rib garnished in a specially concocted Dewar’s soy caramel, which was paired with both an Aultmore 12 and 16. The Deveron 18 was a whisky highlight, and offered a soft, fruity taste, and while Voltaggio jokingly suggested we take it easy on the scotch as “we’d like you to remember this,” our minds were unmarred by an evening of fine food, great company, and delicious scotch.