Need help with planning my 1st scotch tasting

Hi there. I'm new to the forum. I started enjoying scotch a few years back after my dad introduced me to it. I decided to host my first scotch tasting in about a month and need some advice. I have Michael Jackson's complete guide to scotch, so that'll help my pick which ones to taste. I think I'll limit it to 4 or 5 different kinds. What I really need help with is food pairing. Is there a good guide (with recipes) for food to pair with scotch? I think we're having between 15-20 people, so small finger food would be great. Any other advice or tips about how to host a great tasting would be really appreciated.

Thanks!

[Jojo]

Here are some food suggestions for your Scotch tasting - sausages, smoked salmon, smoked duck, bacon wrapped scallops, lamb and sushi. Also, serve cheeses (with crackers, fruit) such as Gorgonzola, Roquefort (excellent with smoky, peaty Scotches), and Parmesan. Don't forget dessert - chocolate and / or bread pudding.

[Jojo]

Have you thought of asking your guests to bring their favorite Scotch for all to share? This can possibly bring the most diverse collection of Scotches. And, don't worry, I have been to these types of tastings before and guests are really only taking a few sips of each just to sample it.

Thanks for the suggestions. Since I'm having about 14-15 people, I think we'll just limit the number of bottles to about 4 or 5 so we can get a decent variety without overdoing it. Some other information I found about food said not to serve cheeses or meats because of the fat that can coat the tongue which diminishes the flavor. Out of curiosity, anyone know of a good connoisseur of scotch in Seattle that I might be able to contact with questions?

[Jojo]

You're welcome!! And, I must admit I find it quite interesting you read serving meats and cheeses are not recommended. This is the first I have heard this. Every Scotch tasting I have attended, meat is the majority of the dishes - and certainly complements the Scotch. For example, last night I had Balvenie Portwood 21 year - after I had an orzo dish with garlic and asparagus. This dish really didn't complement my Scotch - for my palate, it just wasn't my best choice. I know a meat dish would have better complemented this superb Scotch. Do a Google search on - Scotch pairing - and check out all the suggestions. Also, once you know exactly what Scotches you'll be serving, send me the list so I can be more specific as to what pairs best.

Okay, I did a little research and came up with a list. It's not 100% complete and I'm really looking for some feedback. Please keep in mind that I'm trying to do this for relatively low cost and with just what's available at the liquor stores in Washington state (their website keeps an inventory). I also wanted to keep it simple. I tried to keep it between a 10-14 year range and get one bottle from each region:

Speyside- Aberlour 12 year
Islay- Bowmore 12 year
Highlands- Glengoyne 10 year
Campbeltown- Springbank 12 year
Lowlands- ?????
I couldn't decide on one from the Lowlands. Any suggestions?

So, those are my initial picks for the tasting. Thoughts? I'm trying to keep the cost of each bottle below $60. Most of these scored very well in the tasting guide I have. And I'm still looking for something really unique as a surprise for everyone. It doesn't have to be Scotch. I was initially thinking of a Japanese or Eastern European brand.

Any help would be greatly appreciated. Once I have the scotch choices locked in, my next task will be food pairing. The tasting is on Nov. 1.