I was this past summer introduced to a very good salad, Skopska Salada (don't harrass me on the spelling, it's Bulgarian and I am Danish) where the 'trick' is to roast the red bell peppers and skin them before cutting them and mixing with tomato, cucumber, onion, olives, feta cheese and pour over a little oil and vinegar, salt and pepper to taste.
This was served with Rakia, an Eau-de-Vie from Bulgaria, much like Slivovitch from Yugoslavia, based on plums or apricots.
It works very well indeed, as do the Danish way of marinated herring where you have snaps and beer to wash it down.
You may point out that Rakia and Snaps may be far from Whisky in taste and complexity, but, even if I haven't tried, I think whisky and food may be a good combination.
Of course we know about a splash of whisky in a sauce or for flaming, but actually a lot of liquors will go well in cooking, I have tried also gin, pastis, cognac, and rum.
For serving whisky to drink with the food, well, I think this may be an interesting experiment, I have only tried good chocolate and whisky together, so far.
I think my first try will be with a salad of some kind, or another starter.
*goes off to think about this in the kitchen*