Glenn Schuitman, who hosted our first major World Baijiu Day bash in 2015 in Beijing and is now based in Christchurch, and Sam Lu and Ben Lu of New Zealand baijiu brand Taizi, have long been WBD supporters.
And they are teaming up again this year, this time at The Victoria Free House, for a banquet on August 9 that includes:
- An original baijiu cocktail on arrival.
- The tasting of two baijiu during the evening, including Taizi from Christchurch and Yu Shan Kaoliang from Taiwan.
- And a five-course dinner prepared by Victoria Free House Chef Marshall Denovan.
What dishes will guests enjoy with their spirits? I was planning to post one or two examples but all of them deserve to be listed:
- Brioche with Gruyère custard, marmite glaze and Parmesan crumb
- Baijiu-cured Akaroa salmon tartare, dashi witlof, mandarin and sorrel
- Black Foot Pāua, Kurobuta guanciale pintxo and Pāua jus
- Venison short ribs, tamarillo, horopito, urenika potato puree and soft herbs
- Cardamom panna cotta and baijiu rhubarb jelly
(I feel like I need to taste “baijiu rhubarb jelly” at least once in this lifetime.)
This happening is $89 per person — see full details here — and seats tend to go quick, so RSVP ASAP with Glenn Schuitman, who will host, joined by Sam Lu of Taizi and Hank Chu of Yu Shan. Sounds like a great way to spend a Friday night!
Founded in 2015, World Baijiu Day is held each August 9, with events in over 60 cities so far. Follow WBD on Facebook, Twitter and Instagram. And get in touch via spirit (at) worldbaijiuday.com.
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