It’s not easy to impress a room full of acclaimed chefs, mixologists, and F&B industry professionals with a menu, much less one that incorporates the earthy, smoky, and distinct notes of tobacco and whisky. But at our latest Rolling Stone Philippines Social Club, Chef Josh Boutwood — the mastermind behind the Michelin-starred Helm — put together an evening that both surprised and delighted some of the country’s most prolific culinary figures.
For one night only at Helm, the Rolling Stone Philippines Social Club married Boutwood’s signature culinary style with several of the Glenlivet whisky’s classic spirits as well as IQOS’ newest flavors from its TEREA portfolio: Russet and Sienna, two unique expressions designed for those who appreciate depth, character, and craftsmanship.
The gathering officially kicked off with an opening speech by Rolling Stone Philippines’ publisher Anne Bernisca. She was followed by speeches from Chief of Editorial Content Jonty Cruz, IQOS Brand Ambassador Henry Yap, Glenlivet Brand Ambassador Ed Tordesillas, who co-created the whisky pairing dinner, and Boutwood.
“For this particular menu, I spent about two days… taking a moment to enjoy the new variants of TEREA,” the chef told Rolling Stone Philippines, “and just trying to understand those nuances.”
Boutwood and his team of chefs immediately began plating the first course of the evening: smoked hamachi with coconut water and tomato oil, paired with a glass of the Glenlivet 12 year-old.
“Whisky’s such a manly drink?” Butz Tenchavez, founder of Toka Wine, told me while enjoying his meal. “Pero tonight, Josh was able to pair it with dishes that were so delicate. I enjoyed how the whisky was so easy to pair with something as light as the hamachi… it was the best intro to the whole evening.”
Next up was a plate of morel mushrooms stuffed with truffle and farce, served with the deep, rich flavors of the Glenlivet 15 year-old. “That was my favorite,” said Charles Montañez, executive chef and owner of Liyab and Michelin-recognized Mamacita. “It was typical Josh Boutwood swagger. And with the meal pairing, I always look for notes that come together. I knew as soon as the first bit and sip hit… it all felt so well-rounded.”
After a light round of Helm’s signature bread (complete with a selection of infused butter, no less), guests were treated to a serving of Wagyu, adlai, and oxtail, paired with an infusion of IQOS TEREA Russet.
Along with the Wagyu came a plate of duck braised with cherry and raisin gastrique, which was complemented by the balanced notes of the Glenlivet 18 year-old. “Any good pairing has to not feel forced, and the flavors have to work together,” said Kyle Quismondo, owner of the Makati-based cocktail bar, Big Fuzz. “I think the Glenlivet paired easily with the dishes tonight.”
To round up the menu of whisky pairings, Boutwood served the appropriately named Chocolate, Chocolate, Chocolate, a dessert with chocolate cremeux, burnt white chocolate, chocolate tuille, and honeycomb.
“My ideal whisky to pair… has to complement the meal really well, or be something that contrasts the dish in an exciting way,” said Ralph Sy, of Goods from Scratch and Pluck. “All the meal pairings tonight definitely had that.”
Guests capped the evening off with lively, intimate conversations, swapping notes about the meals and spirits they’d just tasted.
