A feast of fire and flavour

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On Sunday evening, foodies and whisky enthusiasts congregated at Restaurant in Kololo to celebrate fine dining with a dash of whisky.

Aptly titled The Smoke Out, dinner, which was advertised as a brunch, was a celebration of African cuisines, with a bias towards smoked meats, carefully paired with The Singleton and its delicious cocktails.

“I only smoke the good stuff,” the chef wittily quipped as the aroma of meats wafted at the upper foyer of the eatery on the cold evening. The guests, drawn from local celebrities to the diplomatic community, knew each other well. Conversations flowed, and the clinking of glasses punctuated the evening.

The menu was local, but mainly inspired by the Texas-style barbecue. For an introduction, the Texas-style barbeque is characterised by slow-smoked, large cuts of beef- like brisket, seasoned simply with salt, pepper, and garlic and cooked over woods like post oak, or mesquite.

You would forgive all those in attendance for acting like whiskey connoisseurs. They slowly nosed and slowly sipped the whiskey often throwing compliments about the aroma. Guests were treated to a selection of cocktails, artfully infused with the whisky’s smooth character; from refreshing citrus-kissed mixes, to deeper, more indulgent blends, each one offered as part of the experience, and to the delight of many, they came free of charge. At least for those who were early.

It was an invitation to sip, to taste and explore what their palate fancies.

In one corner, the focus was mainly on the whisky itself; a guided tasting session took those interested on a journey through time – from the rounded fruit-forward tones of The Singleton 12-year-old, to the deeper and more complex layers of the 15-year-old.

Do you smell any apples?” The whisky sommelier often asked the people tasting before he would guide them on how to take it, and later invite questions. Some were about the differences in the whiskies and if there are older ones.

There were those who were more adventurous and curious in unimaginable ways; they lingered about how age transforms texture and flavour.

“As Singleton, we take pride in being part of experiences that celebrate flavour, craftsmanship and connection,” said Simon Lapyem, the Brand Manager for The Singleton.

The night later progressed into merry making, with resident DJ, Andy Skillz, taking the crowd through a celebration of Afro house, soul and Tech house sounds.