Terra Spice Scotch + Spice Dinner
The sun had already sunk below the trees and fireflies were filling the sky, adding a sparkle to the scene. The dishes were loaded in the truck bed, so Phil and Zach sat outside to breathe a huge sigh of relief. Tonight at Terra Spice, a small unassuming crew, had just pulled off an elaborate five-course scotch tasting dinner that they would remember for a long time.
The idea started months earlier when Phil learned of a whisky club founded by his acquaintance Alan. The two had connected over their fellow Scottish heritage, and Phil was excited to hear about Alan’s group of scotch aficionados who meet regularly for tastings. “It’s tough to find a place where we can meet and bring our alcohol,” Alan shared. So Phil, ever the generous host, offered to cook for the club at Terra Spice. “We pair wine with food all the time,” he said. “But I’ve never done a whisky pairing. Why not give it a shot?”
So Alan and Phil met to brainstorm a menu. Alan pulled up to Terra Spice and stepped inside with a large cardboard box full of rare whiskies—his latest delivery from Scotland. They opened the bottles and began tasting.
“Whisky is less acidic than wine,” Phil explained. “So to balance the flavors, we need to add acidity to the table through the food.” Together, Alan and Phil selected five whiskies. Phil jotted down ideas for food pairings and spices that would highlight the flavor of the whisky. “This is going to be fun, Phil said. “We will see you in a few weeks.”
The week leading up to the Scotch + Spice dinner was a whirlwind of preparation on top of Terra Spice’s already full workload of fulfilling orders for chefs around the country. Thankfully, Phil had Zach, a high school senior who had been helping around the place and—to Phil’s delight—was a natural in the kitchen.
By late afternoon on Saturday, the energy in the kitchen was climbing as the guests’ arrival grew closer. The velouté for the fourth course had been simmering all day and was almost ready. “I used an entire bottle of 2016 Château Pape,” Phil said with a chuckle. “If you wouldn’t drink it, why would you cook with it?”
At six o’clock, the guests began arriving. In addition to the five courses, Phil and Zach had prepared a table of champagne, smoked salmon, freshly baked bread, and accouterments for guests to enjoy.
And then finally, the main event.
Course 1:
Scotch: “THE THATCHER’S BREAK”
Beet Tartare cranberry maple, pickled carrots, harissa spiced vegetable juice, shallots, radish greens
Course 2:
Scotch: “WIN WIN SITUATION”
Salmon Ceviche blood orange pepper, citrus, edible flowers
Course 3:
Scotch: “WINTER MARKET TREATS”
Goat Cheese Tart mushroom, chèvre, cilantro, salad
Course 4:
Scotch: “WHAT A COMBINATION”
Autumn Spice Duck Confit sweet potato, muscat grapes, honey, figs, velouté
Course 5:
Scotch: “DAMP BLUE PEAT SMOKE”
Smoked Salt + Vanilla Bean Ice Cream toffee crunch, violet sky chocolate
Similar to a wine tasting, the whisky began lighter with floral and spice notes, then crescendoed to a bold smokey scotch. Phil designed the menu to progress with the pours, highlighting a spice or blend that would complement its nuanced flavors.
At first, the table was quiet and a bit confused. Where are we and how did we find ourselves here? But soon, the energy could hardly be contained in the small trailer. With every course, the guests’ eyes widened, and by the end, the table erupted in applause.
As the guests stood to leave, they were enthusiastic and grateful, yet still confused. “Why did you want to cook for us?” they asked. “What’s in it for you?” Phil offered a few answers, none of which seemed to satisfy the guests—or himself for that matter.
An evening like this begs the question: Why host a five-course meal with the finest ingredients from our region and beyond? Why invite a cast of characters who have no significant pull in his industry? Why dedicate an entire week to prepping for it?
Because it’s what Phil does. Fish swim, birds fly, and Philip Abbott makes beautiful food to be generously shared.
There is not always an immediate return on investment. But as artists, we create because we must create. And we trust that someday, somehow, our efforts will be rewarded. The goal is not to 10x our investment—it’s simply to be lucky enough to continue doing what we love to do.
And for Phil, the joy of sharing food is always worth it.
