{"id":99194,"date":"2018-03-21T01:42:01","date_gmt":"2018-03-20T23:42:01","guid":{"rendered":"http:\/\/www.chrisvonulmenstein.com\/blog\/?p=99194"},"modified":"2018-03-21T19:06:58","modified_gmt":"2018-03-21T17:06:58","slug":"hq-whisky-dinner-pairing-bains-and-bunnahabhain-whiskies-a-sold-out-event","status":"publish","type":"post","link":"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/hq-whisky-dinner-pairing-bains-and-bunnahabhain-whiskies-a-sold-out-event\/","title":{"rendered":"HQ Whisky Dinner pairing Bain\u2019s and Bunnahabhain whiskies a sold-out event!"},"content":{"rendered":"<p><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-medium wp-image-99197\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/24A28D7E-849B-44DA-853F-2A498628F45A.jpeg?resize=300%2C300&#038;ssl=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/24A28D7E-849B-44DA-853F-2A498628F45A.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/24A28D7E-849B-44DA-853F-2A498628F45A.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/24A28D7E-849B-44DA-853F-2A498628F45A.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/24A28D7E-849B-44DA-853F-2A498628F45A.jpeg?resize=640%2C640&amp;ssl=1 640w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/24A28D7E-849B-44DA-853F-2A498628F45A.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><b>The best response HQ has ever had to its whisky and wine pairing dinners was the one hosted by Distell for its Bain\u2019s and Bunnahabhain Whisky Dinner last week, attracting close to a hundred diners. While I have eaten HQ \u2018s set menu before, it was the unique combination of &nbsp;the food with the whisky tasting, and the buzz in the restaurant, that led to the success of the evening.&nbsp;<\/b><\/p>\n<p><!--more--><\/p>\n<blockquote class=\"wp-embedded-content\" data-secret=\"3J6cc3R9Cd\"><p><a href=\"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/hq-2017-finewining-pairing-dinners-launched-with-bubbly-graham-beck-evening\/\">HQ 2017 #FineWining pairing dinners launched with bubbly Graham Beck evening!<\/a><\/p><\/blockquote>\n<p><iframe class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; clip: rect(1px, 1px, 1px, 1px);\" src=\"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/hq-2017-finewining-pairing-dinners-launched-with-bubbly-graham-beck-evening\/embed\/#?secret=3J6cc3R9Cd\" data-secret=\"3J6cc3R9Cd\" width=\"600\" height=\"338\" title=\"&#8220;HQ 2017 #FineWining pairing dinners launched with bubbly Graham Beck evening!&#8221; &#8212; Whale Tales Blog\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><\/p>\n<p>I had been invited to join the Media table, having originally been invited to the event by <img decoding=\"async\" loading=\"lazy\" class=\"alignright size-medium wp-image-99198\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/379718E9-D02A-49B8-8F6A-CE38FA121166.jpeg?resize=300%2C300&#038;ssl=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/379718E9-D02A-49B8-8F6A-CE38FA121166.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/379718E9-D02A-49B8-8F6A-CE38FA121166.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/379718E9-D02A-49B8-8F6A-CE38FA121166.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/379718E9-D02A-49B8-8F6A-CE38FA121166.jpeg?resize=640%2C640&amp;ssl=1 640w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/379718E9-D02A-49B8-8F6A-CE38FA121166.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/>Katie Coetzee. When she became ill on the day of the event, she encouraged me to still attend, and to invite a plus-one. David Brown is newish to Cape Town, and I met him recently at a dinner with mutual friends. He kindly accepted my invitation at short notice to join me, being a good conversationalist at our table, and was connected to a guest at our table who is also involved in the film industry, as is David. I was surprised to see my Durban <img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-medium wp-image-99199\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/CB5DECAF-65DD-4D65-AD3B-3252AA2105BD.jpeg?resize=300%2C300&#038;ssl=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/CB5DECAF-65DD-4D65-AD3B-3252AA2105BD.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/CB5DECAF-65DD-4D65-AD3B-3252AA2105BD.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/CB5DECAF-65DD-4D65-AD3B-3252AA2105BD.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/CB5DECAF-65DD-4D65-AD3B-3252AA2105BD.jpeg?resize=640%2C640&amp;ssl=1 640w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/CB5DECAF-65DD-4D65-AD3B-3252AA2105BD.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/>friend Gail Unsworth on arrival with her sons, also attending the event.&nbsp;<\/p>\n<p>On arrival we were offered an Aperitif of Bain\u2019s Macadamia Nut Boulevardier Sweet Spice Vermouth, served with a slice of orange biscotti, and finished off cheekily with a miniature bottle of the Bain\u2019s whisky, with which a canap\u00e9 of spiced duck croquette with pickled orange and ginger was served <img decoding=\"async\" loading=\"lazy\" class=\"alignright size-medium wp-image-99200\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/148C3B6F-83AA-40FC-9A46-DCAD9603DF79.jpeg?resize=300%2C300&#038;ssl=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/148C3B6F-83AA-40FC-9A46-DCAD9603DF79.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/148C3B6F-83AA-40FC-9A46-DCAD9603DF79.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/148C3B6F-83AA-40FC-9A46-DCAD9603DF79.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/148C3B6F-83AA-40FC-9A46-DCAD9603DF79.jpeg?resize=640%2C640&amp;ssl=1 640w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/148C3B6F-83AA-40FC-9A46-DCAD9603DF79.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/>before we were seated at the tables. &nbsp;<\/p>\n<p>Bain\u2019s whisky is a single grain made by The James Sedgwick Distillery in my home town of Wellington, and it has won a number of awards, including World\u2019s Best Grain Whisky!<\/p>\n<p>On Friday evenings I spend part of my dancing time at HQ, dancing to DJ Dino, and the Friday prior to the whisky event I met HQ Chef Ray Mulaudzi and waitron Connor Greenwood for the first time. We had a photograph taken quickly, despite the busy evening that was lying ahead for both of them. It was good to hear Ricky Botsis singing his Sinatra-style music, and he is a regular performer at HQ, smartly dressed, charming, <img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-medium wp-image-99202\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/8D20CA1C-2542-4F9E-A823-1C7BB05BF2C2.jpeg?resize=300%2C300&#038;ssl=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/8D20CA1C-2542-4F9E-A823-1C7BB05BF2C2.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/8D20CA1C-2542-4F9E-A823-1C7BB05BF2C2.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/8D20CA1C-2542-4F9E-A823-1C7BB05BF2C2.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/8D20CA1C-2542-4F9E-A823-1C7BB05BF2C2.jpeg?resize=640%2C640&amp;ssl=1 640w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/8D20CA1C-2542-4F9E-A823-1C7BB05BF2C2.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/>and always smiling.&nbsp;<\/p>\n<p>We were welcomed by Matt Mulholland, GM of HQ and the next-door Roast &amp; Co. Whisky aficionado Bernard Gutman (left) explained the pairing procedure, and told us that he and Distell\u2019s spirits ambassador Nick Holdcroft would move through the restaurant, from table to table. Nick came to chat with us during the evening, telling us more about his role and the two star whiskies of the evening. We were encouraged to use Social Media about the event during the course of the evening, and I was surprised to be one of two winners of a bottle of Bain\u2019s whisky for my Instagramming, the winners announced at the end <img decoding=\"async\" loading=\"lazy\" class=\"alignright size-medium wp-image-99203\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/AABD49DE-BD31-4192-B77C-D1C6A5E63119.jpeg?resize=225%2C300&#038;ssl=1\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/AABD49DE-BD31-4192-B77C-D1C6A5E63119.jpeg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/AABD49DE-BD31-4192-B77C-D1C6A5E63119.jpeg?resize=113%2C150&amp;ssl=1 113w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/AABD49DE-BD31-4192-B77C-D1C6A5E63119.jpeg?w=720&amp;ssl=1 720w\" sizes=\"(max-width: 225px) 100vw, 225px\" data-recalc-dims=\"1\" \/>of the evening.<\/p>\n<p>A friendly waitress took our main course order, and brought the first paired whisky, as well as water, to the table. With our starter of a crisp salad of cos and iceberg lettuce, toasted pine nuts, Parmesan shavings, and a Dijon mustard vinaigrette, was paired <img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-medium wp-image-99204\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/443F3842-33AF-4E39-B703-C0A2682785D3.jpeg?resize=300%2C300&#038;ssl=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/443F3842-33AF-4E39-B703-C0A2682785D3.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/443F3842-33AF-4E39-B703-C0A2682785D3.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/443F3842-33AF-4E39-B703-C0A2682785D3.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/443F3842-33AF-4E39-B703-C0A2682785D3.jpeg?resize=640%2C640&amp;ssl=1 640w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/443F3842-33AF-4E39-B703-C0A2682785D3.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/>the Bunnahabhain 12 year old whisky.&nbsp;<\/p>\n<p>The main course was a 250 gram sirloin wet-aged for 32 days, grilled medium rare, topped with Caf\u00e9 de Paris butter, and served with skinny fries, as well as ketchup and mayonnaise. With this was paired the 18 year old Bunnahabhain whisky. An alternative main course was Portobello mushrooms stuffed with rich Duxelle, gratinated with Parmesan cheese, and served with skinny fries and Caf\u00e9 de Paris butter too. We noticed an inconsistency of sirloin cuts at our table, some flat, others short and upright on the plate. The initial Caf\u00e9 de Paris butter serving differed in colour and taste from the seconds served, a nice touch to be offered seconds, seldom <img decoding=\"async\" loading=\"lazy\" class=\"alignright size-medium wp-image-99208\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/BB4F7A09-06D3-4F18-90B4-98A78D2E6243.jpeg?resize=300%2C300&#038;ssl=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/BB4F7A09-06D3-4F18-90B4-98A78D2E6243.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/BB4F7A09-06D3-4F18-90B4-98A78D2E6243.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/BB4F7A09-06D3-4F18-90B4-98A78D2E6243.jpeg?w=768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/BB4F7A09-06D3-4F18-90B4-98A78D2E6243.jpeg?resize=640%2C640&amp;ssl=1 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/>seen elsewhere.&nbsp;<\/p>\n<p>The dessert sounded interesting, but its plating was disappointing. An unusual chocolate Cr\u00e8me Br\u00fbl\u00e9e was served with burnt orange ice cream and chocolate soil, <img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-medium wp-image-99209\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/F88FAD21-262A-45E6-BF2F-C6BFD56BDAFD.jpeg?resize=300%2C225&#038;ssl=1\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/F88FAD21-262A-45E6-BF2F-C6BFD56BDAFD.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/F88FAD21-262A-45E6-BF2F-C6BFD56BDAFD.jpeg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/F88FAD21-262A-45E6-BF2F-C6BFD56BDAFD.jpeg?resize=150%2C113&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2018\/03\/F88FAD21-262A-45E6-BF2F-C6BFD56BDAFD.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/>with which was paired ice cold Bain\u2019s in a glass with a never-seen-before chocolate rim and orange gel ice blocks. I requested a dry cappuccino, and while it took some time to receive it, it was perfectly made.<\/p>\n<p>I didn\u2019t want to go home, it had been such a lovely evening, and the whiskies went down well, not usually a beverage I drink.&nbsp;<\/p>\n<p><b>HQ<\/b>, Heritage Square, 100 Buitengracht Street, Cape Town. Tel (021) 424-6373. www.hqrestaurant.co.za Twitter: @HQCapeTown Instagram:@hqcapetown<\/p>\n<p><b>Bain\u2019s whisky<\/b>, The James Sedgwick Distillery, Wellington. Tel 072 415 3440 www.bainswhisky.com Twitter: @Bainswhisky &nbsp;Instagram: @ bainswhisky<\/p>\n<p><b>Chris von Ulmenstein, WhaleTales Blog: www.chrisvonulmenstein.com\/blog Tel +27 082 55 11 323 Twitter:@Ulmenstein Facebook: click here Instagram: @Chris_Ulmenstein<\/b><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The best response HQ has ever had to its whisky and wine pairing dinners was the one hosted by Distell for its Bain\u2019s and Bunnahabhain Whisky Dinner last week, attracting close to a hundred diners. While I have eaten HQ \u2018s set menu before, it was the unique combination of &nbsp;the food with the whisky [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[3],"tags":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.1.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"The best response HQ has ever had to its whisky and wine pairing dinners was the one hosted by Distell for its Bain\u2019s and Bunnahabhain Whisky Dinner last week, attracting close to a hundred diners. 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