Food for Thought

What does a 50-year-old $38,000 bottle of scotch taste like? Today, read about the Balvenie dinner at Stage Left that will cost $2,015 per person. You can also reserve an ounce for just $1,800—tax and tip not included.

Start rolling your pennies. On January 10, Stage Left, 5 Livingston Ave, New Brunswick will host a Balvenie dinner, where they will open a 50-year-old bottle with a retail price of $38,000, along with Balvenie 12 year, 14 year, 17 year and 21 year. The dinner is $2,015, plus $141.05 tax and $60 service charge, which includes an ounce of the 50 year old Balvenie, Diners will receive a $150 gift certificate that can be used toward any future purchase at Stage Left or Catherine Lombardi in 2015. May not be used on discount items or other wine dinners. The cost for dinner alone is $299, plus tax and gratuity and attendees will receive the gift certificate described above. An ounce of the The Balvenie Fifty, Cask 4567 without dinner is $1,800, plus $126 tax. The following dinner will be presented:

Smoked Swordfish, Caviar, Truffle Powder, Oysters
(The Balvenie Double-Wood 12 Year Old)

Cocoa-Rubbed Foie Gras Torchon, Apple Chips, Whiskey Nectarines, Foie Gras Snow
(The Balvenie 14 Year old Caribbean Cask)

Pheasant Roulade, Chanterelle stuffing, Ginger Honey, Pine
(The Balvenie Double-Wood 17 Year Old)

Dry-Aged Bone-in Filet Mignon, Tomato, Shibumi Mushrooms and Cipollini Onions
(The Balvenie Port Wood 21 Year Old)

Scotch Marshmallow, Poach Pear, Frozen Chocolate Ganache, Scotched Apricot
The meal will finish with a dram (1 ounce pour) of The Balvenie Fifty, Cask 4567.

To reserve for the The Balevnie dinner only or the Balvenie dinner and an ounce of 50-Year Whisky, e-mail [email protected] or call 732-828-4444 ext. 200. for information about the menu.

Mark Pascal, David Stewart (Master Blender of The Balvenie) and Francis Schott outside of Stage Left, New Brunswick
Photo courtesy of Jack Miller/Miller Photo
Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected]

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