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Alisha Lumea & Polly Legendre

The first American to graduate from the Ecole Supérieure de Cuisine Française, Polly cooked for nine years in some of the top Michelin-starred kitchens in Paris, and then as a private chef back in San Francisco. Alisha earned a Grand Diplôme in Pastry Arts from the French Culinary Institute and founded the artisanal chocolate company CocoaVino. Named a “Tastemaker” by Food & Wine Magazine, Alisha’s work as a confectioner has been widely recognized in the media, including: Gourmet, New York Times, Wall Street Journal, Washington Post. They write on their blog Scotland Distilled: a culinary journey to the soul of whisky to explore the undiscovered bounty of the culinary landscape they've fallen in love with. When not in the kitchen, Polly and Alisha run the firm Polish to help food entrepreneurs around the world.

Whiskey, Chocolate and Walnut Truffles

Whiskey, Chocolate and Walnut Truffles

The touch of natural bitterness in walnuts plays against the sweetness of the turbinado sugar and the slight bite of the whisky for a taste that’s both lush and balanced.

Plum-Glazed Pork Belly

Plum-Glazed Pork Belly

Use Damson plum jam if you can find it as the tartness will cut through the richness of the pork belly.

Scottish Oatcakes

Scottish Oatcakes

Once you master the basic dough, start experimenting with mix-ins like grated cheese, assorted herbs or spices.