Baijiu: Spirited Essence of China

Baijiu: Spirited Essence of China

The Chinese invented distilling over 2,000 years ago, but the spirits made there, despite being the world's most widely consumed strong drink, are little-known outside the country. The best are made in a remote region in inland South China, where sorghum is fermented and aged to create flavors from sweet to deeply smoky. These spirits are known as baijiu, and since a variety of them have become more widely available in recent years modern bartenders have discovered them and developed ways of showcasing their unique character. We’ll sample traditional baijiu and see how it’s used in 21st-century mixology during the next installment of Touring the Cocktail: MOTAC Los Angeles

Hakkasan, the international chain of fine-dining restaurants, has been leading a new reevaluation of Cantonese cuisine, and we are delighted that they will pair their superb food with these revelatory cocktails. Plus, participants will be among the first diners to see the new decor at the recently remodeled Beverly Hills location.

The evening begins at 6:30pm with gourmet appetizers, followed by an explanation of traditional baijiu and a demonstration of its use in modern cocktails. Seating is limited to 30, so reserve in advance to avoid disappointment!

To learn more about baijiu and how it’s made, see this recent article by Derek Sandhaus in PUNCH magazine.

More details to come.

  • Hakkasan Beverly Hills (map)
Cut the Ribbon at MOTAC's New Home!

Cut the Ribbon at MOTAC's New Home!

Join SoFAB for the ribbon cutting celebrating the re-opening of the Museum of the American Cocktail, the Southern Food and Beverage Museum, La Galerie d’Absinthe, the Kuyper Cake Collection, and the Gallery of the South - States of Taste, in New Orleans in our own building with a demonstration kitchen, as well as the restaurant and bar Purloo. The event is hosted by Mark Romig, President & CEO of the New Orleans Tourism Marketing Corporation.  Speakers will include Lt. Governor Jay Dardenne, Council members Stacy Head and LaToya Cantrell, various donors and community members. Special guest chef Jeremiah Tower will be presenting a keynote talk, as well as conducting a master class for area culinary students on September 30 and a class for children on October 1. A special thank you party will be held at the museum that night.

The building is the former Dryades Street Market, which was part of the city market system of New Orleans until 1946. The architect is the Office of Jonathan Tate and construction has been managed by Woodward Design + Build.

The museum will also feature a new Temporary Special Exhibit Space; during the opening the space will include the photographic work of Stephen Binns.  This exhibit will be followed in mid-December by an exhibit celebrating the 175th anniversary of Antoine’s Restaurant in New Orleans.  Antoine’s is America’s oldest continuously operating restaurant run by its founding family.

At 5:30 PM, SoFAB welcomes Jeremiah Tower as he presents the Contemporary Issues in Food & Drink  Lecture sponsored by Domino Foods, Inc., the annual lecture that culminates the Culinaria Query. He will speak to the 2014 query: Can We Reset the Family Table?

Jeremiah Tower will remain in New Orleans after the ribbon cutting and lecture. On Tuesday, October 1, he will conduct a Master Class for aspiring culinary students from area schools and programs, including Café Reconcile, Liberty’s Kitchen, and NOCCA. On Wednesday, October 2 he will also conduct an after-school class for children.

  • 1504 Oretha Castle Haley Blvd New Orleans, LA, 70113 United States (map)