SOLAIRE and German Club Manila once again bring you the much-awaited and most authentic Oktoberfest celebration in Manila happening on October 17 to 19 at The Tent at Solaire.
In its press conference held recently, members of the media were given a preview of this year’s Oktoberfest and what the public should look out for. Decked in true Oktoberfest fashion, Solaire’s The Forum was transformed to vividly resemble the look and feel of Oktoberfest celebrations in Munich, Germany.
Like in previous years, the master of ceremonies continues to be German Club’s Michael Scheile with Eiffelene Salvador as co-emcee, who introduced the hosts for the 81st Oktoberfest. Solaire’s Vice President of Food & Beverage Knut Becker expressed his delight in this renewed partnership, “This year’s 81st Oktoberfest will continue to be authentic and put the spotlight on the best of German culture. Following a very successful Oktoberfest celebration last year, we are thrilled to be hosting once again German Club Manila’s Oktoberfest celebrations and look forward to continuing this partnership.”
Tobias Rast, German Club Manila’s President stated, “The German Club Manila is excited to celebrate this year’s Oktoberfest celebration once again with Solaire. The previous year broke our own records. We look forward to a more dynamic and vibrant celebration of the German culture through the Oktoberfest celebration.”
Solaire’s Vice President of Culinary Michael Dinges shared what’s special about this Oktoberfest, “The German Club Manila’s Oktoberfest here at Solaire underscores authenticity. From the Weihenstephan beer, entertainment by the Bavarian Sound Express, to the homemade German sausages and delicacies from family recipes, all have their roots from Germany. Guests will receive an overflowing selection of Germany’s best tastes and flavors, surrounded by the finest Filipino hospitality.”
Lederhosen clad gents and dirndl wearing ladies emerged with Bavarian delicacies. A variety of sausages like the Weisswurst, and an assortment of meats such as pork schnitzel, Swabian red bratwurst, Kaesekrainer and veal sausages, were presented in mouthwatering platters and samplers. Classic desserts like the apple and walnut strudel with vanilla sauce and ice cream, and Kaiserschmarn, a dish made of shredded rum raisin pancakes with berry compote and vanilla sauce were the perfect balancer after a hearty dose of German goodness.
