Thank you Giancarlo for the invite to the epic 8-course meal courtesy of Royal Salute #RoyalSaluteCloud8, hosted by Teddy Zee and Aja Dang and taking place at the Beverly Hills Montage Hotel. The event called for a cocktail dress. I could finally wear this two-piece out! 

Every single girl in the room was wearing a black cocktail dress.

The event started off with a cocktail hour, there was a super fun photo booth and a scroll makng section (so sad because I left my "love" scroll in the Uber

But really the night was about the super epic dinner.....

First Course: Amuse Bouche - Uni, Fuji Apple, Sesame Nori Puree

This is one of the hit items on the menu, many of my fellow guests named it as a favorite.​ There's a luscious piece of uni hiding underneath!

Second Course: Beet Cured Hamachi with Mizuna Pomegranate, White Radish Yuzu Pearls

I loved that every menu item had a fruitiness to it. This was one of my personal favorites, the ​Hamachi was thick and meaty.

The first two courses were paired with Royal Salute 21. Royal Salute was founded in Aberdeen, Scotland by the Chivas Brothers in 1801. Royal Salute is aged for at least 21 years and is named after the traditional 21-gun salute. It has a deep fruity flavor with just a hint of smokiness.

Fourth Course: Duck Breast with Fois Gras and Water Chestnut Tsatsuma - Five Spice Broth

Fourth Course: Persimmon Gazpacho with Winter Vegetables Salad, Burrata, Shiso Truffle Mirin Vinaigrette

Another of my favorite courses!​ The tangy zing of the persimmon broth was tendered by the luscious, creamy burrata and the deeply umami rich mushrooms.

Fifth Course: Black Bass with Edamame Puree, Shemegi Mushrooms, Daikon, Wasabi Sabayon Sesame Tuille

Divine like a little edible piece of artwork. ​Especially loved the crunchy wasabi tuille chip thingy.

The last three courses were paired with Royal Salute 38. This amazing blended whiskey is aged for 38 years and is named for the Stone of Destiny, a revered red standstone used by the monaches of Scotland in their coronations. It's fruity and spicy.

Sixth Course: Rib Eye Cap with Wilted Tatsoy, Kobacha Squash Puree, Petite Vegetables, and Miso Hollandaise

At this point I was about to pop but I had to ​devour this perfectly cooked rib eye cap. Even my friend who avoids red meat had to make an exception for this delicious piece of meat.

Seventh Course: Beemster Cheese with Whiskey Caramel, Asian Pear Brown Butter Soy Sauce Crumble

Eight Course: Thai Tea Cheese Cake

Thank God I wore a stretchy dress. The cheese course and dessert course were equally divine!​

The last three courses were paired with Royal Salute 62. These whiskeys are all at least 40 years old and are named after the 62 gun salute fired for the Queen's Anniversary off the Tower of London. The packaging is lined with 24 carat gold! It has a fruity base and is medium bodied.