Tuesday, September 17, 7:00 P.M.
Members $85, guests $110

Like fine wine, single malt scotch whiskies are all about terroir—influenced more by their environment than any other spirits. Region, age, and barrels are taken as seriously by single malt lovers as they are by oenophiles. From the elegant honey and spice of Highland malts to the smoky peatiness of Island whiskies, the world of single malt Scotch is one of astonishing variety. After all, whiskies are a venerable tradition having been distilled in Scotland since the 5th century.

Here to match a distinguished and distinctive selection of single malts with their gustatory complements are David Burke and Scott Ubert of ONEc.p.s. and Marcin Miller, editor and publisher of Whisky Magazine. Burke's cooking at Park Avenue Cafe has spawned a generation of emulators and admirers, wowed by his culinary generosity and derring-do (pastrami salmon, swordfish chops, and lobster steaks are but a few of his creations). When Burke first came to Park Avenue from Brooklyn's River Café, Andy Birsh waxed enthusiastic in Gourmet about his "bursts of imagination" and "sly gestures," and John Mariani named him a three-star chef in Esquire, praising Burke's "daunting technique and…sense of humor." Park Avenue Cafe has since expanded to Chicago, and one year ago Burke joined with Smith & Wollensky restaurant group and designer Adam Tihany to open ONEc.p.s. (short for the address, 1 Central Park South), in the revamped former Edwardian Room at the Plaza Hotel. In Bon Appétit, Tanya Wenman Steel described the restaurant as "a light, plush modern space where the emphasis is split between the view of Central Park and the indulgent New American brasserie fare." Bob Lape of Crain's NY called ONEc.p.s. a "free-spirited restaurant" where "diced foie gras makes steak tartare a wow, and truffles ennoble a macaroni and cheese tart." That same tart "haunts" New York critic Gael Greene, according to her review.

Burke is ably assisted at ONEc.p.s. by chef de cuisine Scott Ubert. Like Burke, Ubert is a CIA grad; he has worked previously with Burke at the Park Avenue Cafes in New York and Chicago and at Maloney & Porcelli in Washington, D.C. His résumé also includes Mrs. Park's Tavern and Black Hawk Lodge in Chicago and Gotham Bar and Grill in New York.

Joining our two chefs will be a man who certainly knows his whisky from his whiskey and his bourbon from his rye: Marcin Miller. In 1998, editor Miller and publisher Damian Riley-Smith co-founded/launched Whisky Magazine, the first international consumer publication dedicated exclusively to whisky and its fans. After this night of renowned single malts and robust flavors, we know that select group will include you.