Cantonese chicken chow mein

We made pumpkin doughnut waffles with a vanilla cardamom glaze as well as rhubarb and apple crumble served with honey-roasted peanuts. On the palate we prepared a black walnut old fashioned cocktail using whisky, a classic Italian bittersweet amaro liqueur, blood orange juice and black walnut bitters. After reduction, we opened the oven door and checked on our spiced pear, cranberry and marzipan crumble, and our brown sugar and cinnamon banana bread. The taste was that of Cantonese-style chicken chow mein, noodles stir-fried with chicken and vegetables in a soy sauce-based marinade. Following 11 years in an ex-bourbon hogshead, we transferred this whisky into a second fill PX hogshead.