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1240 N Wells , Chicago, IL, 60610, U.S.A.

Articles (50)


Apple wrapped in pastry with Aberlour bourbon cask butter - Aberlour chocolate pralines - Aberlour ice cream

June 2003, Issue 31, page 46

?Something a little different
?Experimental casks and unconventional cocktails

September 2013, Issue 114, page 62

?The beating heart of Ireland?
?Get up close and personal with this vibrant capital city

September 2013, Issue 114, page 51

A Bridge Further
Whisky chef Martine Nouet looks at some extreme pairings

March 2012, Issue 102, page 57

A Canadian Feast
Martine Nouet heads north for a challenging pairing

March 2011, Issue 94, page 52

A midsummer night's dreeam
Martine Nouet finds whiskies that lend themselves to teh warm, care free days of summer and creates a refreshing menu to accompany them

June 2001, Issue 16, page 36

A spicier side of Ireland
Celebrity chef Paul Rankin has always used whiskey in his recipes. Dominic Roskrow took a cooking lesson with him and visited his restaurant, Cayenne

July 2004, Issue 41, page 50

A taste of Ireland
Martine Nouet heads into the little-charted waters of cooking with Irish whiskey, combining traditional Gaelic fare with some arguably controversial choices of spirit. Three tantalising courses, five ...

December 2001, Issue 20, page 62

A thoroughly Scottish night in
Neil Ridley donned his tweeds, applied the moustache wax and packed the picnic blanket for a splendid night in...

January 2010, Issue 85, page 20

A World Mix
Our man behind the stick takes a global view

July 2013, Issue 113, page 66

Allocation of 'The Laddie'
Autres temps, autres mœurs. Times are a changing for the new French owners of Bruichladdich

June 2014, Issue 120, page 22

An Agreeable Interlude
Canapés and whisky

March 2015, Issue 126, page 60

Anot so auld
Did our Mystery Visitor really call Speyside a catering desert? Martine Nouet reports on a restaurant

March 2006, Issue 54, page 42

Ardbeg for more!
Martine Nouet reminisces about a trip to Islay and the culinary delights she found there, in the surprising shape of the old kiln cafe and Ardbeg distillery

February 2002, Issue 21, page 62

Attracting barfiles
There is only one place to take the temperature of the great cocktail makers, New Orleans. Liza Weisstuch went to see what's shaking.

September 2008, Issue 74, page 14

Back to School
Mark Gillespie backs his satchel and reports for assembly

September 2012, Issue 106, page 48

Bonfire Night Snacks
Remember, remember 5 November

October 2016, Issue 139, page 60

Bringing Bourbon Back Home
Four Roses is in its ascendancy, Marcin Miller finds out why and Dave Broom looks at the technical side that sets this brand apart

January 2011, Issue 93, page 40

Cherry Aid
Neil Ridley has a few suggestions to get your Manhattan perfect and your Sour really singing

October 2012, Issue 107, page 38

Cream of Campbeltown
Martine Nouet savours Campeltown's whiskies before creating a menu that reflects that lush pastures, beautiful landscape and gentle light of Kintyre.

April 2001, Issue 15, page 60

Dining with the duchess
The Duchess of Argyll whose husband heads up the Clan Campbell dynasty at Inveraray, has raided her family's recipe archives exclusively for Whisky Magazine. Her delicious dishes are perfect choices f...

December 1999, Issue 7, page 28

Dinner is served
Whisky dinners are becoming more sophisticated and they are enjoying more popularity than ever before. Dominic Roskrow speaks to the doyenne of food and whisky pairing, Martine Nouet

June 2007, Issue 64, page 42

Dinner with the companions of Aberlour
Martine Nouet couldn't wait to take up Aberlour's challenge of creating a whisky inspired menu for a dinner at the distillery during the Speyside Festival. Here she details what she came up with and h...

September 2001, Issue 18, page 54

Dreamers in the grain
Health guru Galina Imrie looks at the health benefits of whisky and drinking.

December 2007, Issue 68, page 48

Encounter of two great spirits
Martine Nouet reports back on the exquisite creations of Michelin-Star chef Alain Passard, paired with expressions of Glenfiddich

April 2003, Issue 30, page 44

Entente cordiale
Pascal Barbot is a young award-winning chef in Paris who wasn't too familiar with whisky before Glenfiddich challenged him.Martine Nouet reports

October 2005, Issue 51, page 44

Fast fish
We sent chef Christian Delteil some whisky, and he invented some recipes for us. That took all of 20 minutes. Coooking them, says Margaret Rand, toook only slightly longer

August 1999, Issue 5, page 44

Festival Menus
Martine Nouet takes us through recent whisky and food combinations she has discovered.

September 2008, Issue 74, page 50

Four sweet seasons
Martine Nouet finds a whisky dessert for each of the seasons: Summer, Autumn, Winter and Spring

September 2003, Issue 33, page

From the horse's mouth
It's official Cooking with whisky is very much in vogue. Martine Nouet talks to experts on the subject and discovers a truly original new sauce

October 2002, Issue 26, page 56

How the hot toddy took flight
Irish Coffee is known and loved across the world, but how did this happen? Peter Mulryan shows how it first took off.

October 2003, Issue 34, page 52

How the hot toddy took flight (Irish Coffee)
Irish Coffee is known and loved across the world, but how did this happen? Peter Mulryan shows how it first took off

October 2003, Issue 34, page 52

In the pink
Margaret Rand's taste buds were transported when she feasted on game dishes flavoured with whisky created by top chef David Chambers

February 2000, Issue 8, page 34

Intrinsic Differences
Ryan Chetiyawardana mixes up some oriental delights

December 2012, Issue 108, page 40

Invite whisky to Christmas dinner
Martine Nouet challenges the stereotypical Christmas dinner with the help of single malt whisky in an attempt to create the perfect family gathering

December 2000, Issue 13, page 66

Irish Coffee
Ian Wisniewski on a winter favourite

January 2006, Issue 53, page 50

Irish Pot Still Whiskey
An icon of the past and future

September 2015, Issue 130, page 58

Island delights
The Ardbeg candelight dinner is becoming an institution. Martine Nouet, who is at the event's core, reports on this year's event

July 2006, Issue 57, page 42

It's Not All About the Takeaway
A flavour course in Indian cookery

January 2015, Issue 125, page 58

Knowing the Classics
Ryan Chetiyawardana looks at Bourbon cocktails

February 2013, Issue 109, page 40

Let's go to the salad bar
Martine Nouet lightens up for summer

May 2004, Issue 39, page 55

Lets go nuts
There is a whole world of nuts out there

March 2014, Issue 118, page 44

Lift the winter spirits
Martine Nouet argues that one of the advantages of bad weather is that you can drink strong spirits to keep out the cold

March 2003, Issue 29, page 49

Lighten up (Barbecues)
Whisky can be a great summer drink – and it can work well with the barbecue. Dominic Roskrow gets the big recipe book out

July 2007, Issue 65, page 42

Liqueurs challenge the old order
Not all liqueurs are over sweet and unpalatable. And some should even justify a place in your drinking repertoire. Ian Buxton reports

April 2005, Issue 47, page 48

Manhattan expedition
Two barflys go in search of the perfect classic cocktail in this iconic part of New York.

October 2009, Issue 83, page 48

Marriages made in Hebrides
It's easy to spice up your food offering with whisky. Here Martine Nouet uses Islay and Jura to pep up her menu

June 2004, Issue 40, page 58

Men behaving well (Jack and Wallace Milroy)
Joanna Simon meets Jack and Wallace Milroy, single malt whisky pioneers, and finds them refusing ot live up to their reputations

August 1999, Issue 5, page 60

Miles of Isles
What better way to visit the distilleries on Islay and Jura than on foot? Dominic Roskrow and a Whisky Magazine team have done just that

April 2006, Issue 55, page 18

Mission Impossible?
How Japanese whisky and food pairings hit the spot

June 2015, Issue 128, page 13

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