FINEdining AT CASINO ESPAÑOL

Fine dining is not just about food or the wine, the ambiance or the decoration. It is about total experience where everything fits into place.

While it does not necessarily have to be flamboyant, it must be perfectly prepared and presented, complemented by the best wines available. Exquisite table linens, attentive but not over zealous attendants, beautiful surroundings and - let''s not forget - a well planned, balanced menu capped by decadent dessert play a role in making dining truly a memorable experience.

To create the magic combination of these pleasurable pleasures, Casino Español de Cebu hosted a fabulous gourmet dinner at the well-appointed El Comedor salon.

The evening started with cocktails at the courtyard. The waitstaff passed around canapés as guests savored sparkling wines specially selected by wine connoisseurs Dondi and Corinne Joseph.

In attendance were the newly elected board led by president Cheling Sala and his wife Susan, Vice president Gabriel Leyson accompanied by his long time partner Tina Jordana, secretary Rico Gandionco with his proud parents Rodrigo and Julie Gandionco, treasurer Manuel Sainz, House Chairman Jimmy Escaño who brought along visiting brother Tommy and director of sports Nonoy Alba.

In animated conversation were members Choy and Rosebud Sala, Michel and Amparito Lhuillier, Alberto and Tere Rotaeche, Jaime and Cecilia Picornell, Tintoy and Maricar Perdices, Nonoy and Miriam Terol and Spanish resident Mitos Montilla.

For starters, the sit-down plated dinner consisted of crab cake with lime and ginger sauce and roasted apple. This was followed by roasted shallot and butternut squash soup with beet crisps. Then came charred chicken breast cooked to perfection. A refreshing green mango sherbet was served to cleanse the palate. The main course was tender, juicy grilled lamb chops with oregano, tomato chutney, and mushroom brochette. The excellent wines were Australian Chardonnay - Deakin Estate and Shiraz - Thirsty Lizard.

After all that delicious food, we had chocolate mousse for dessert, with coffee and pralines - those rich, yummy, addictive candy confections.

Yes, the coffee was brewed, and yes the dessert was delicious. Soon the brandy came out and I cannot tell you what time it finally ended but I can tell you that a good time was had by everyone and the fine dining experience at the Casino Español was a resounding success.

Kudos, General Manager Ed Tongco, and to the chefs and kitchen brigade who made it all possible.