Scotland’s single malt scotches are considered its ‘aqua vitae’ or ‘water of life.’ On March 24, the very best of these will be featured in a once-in-a-lifetime seated tasting featuring food pairings with the full range of The Glenlivet Scotches at Monterey’s world famous Sardine Factory.

Recently The New York Times’ Christine Muhlke reported on the Monterey Abalone Company in the paper’s Sunday magazine, celebrating the long-awaited return of this delicious delicacy to our tables. Overfished in the 1990s, commercial abalone fishing was banned in 1997. Muhlke writes about owners Trevor Fay and Art Seavey and their successful abalone farm under Monterey’s Municipal Wharf No. 2. According to the story, they “sell more than six tons a year to walk-in customers, nearby restaurants and great chefs across the country.”

The Sardine Factory restaurant is a landmark Monterey restaurant known for its masterful steak and seafood specialties, and extensive wine list. The Sardine Factory also offers custom menus for private events and banquets.