Cooking with Character

It was time for a fiesta to welcome guests and delegates of La Chaîne and show to the world the Cebuano brand of hospitality. Of course, not the usual fiesta that you see every now and then as celebrated in every sitio, barangay or town; it has to be something different, something grand to be the host to the largest gastronomic organization in the world. And this Grand Fiesta, excuse me, is merely the first of two events of food and wine celebration in a setting of fellowship.

Luckily, Cebu had plenty of practice as host the ASEAN Heads of State and we have the expertise in food preparation, entertainment and a superb service brigade. Add the facilities that Cebu has accumulated through the centuries and you have elements that are world class gyud!

Let us begin with the location of the Grand Fiesta. It has to provide the right ambiance and what better place to hold it than the Provincial Capitol, the seat of governance of Cebu. Most generous was the office of Governor Gwen Garcia to offer the facilities of Cebu Provincial Capitol and a small budget (compared to bank reserves!) for the entertainment of this international organization.

You start with red carpet welcome when guests arrive at the Capitol grounds, greeted by The University of San Carlos Dance Troupe with a Maria Clara dance. After the cocktails, the guests proceed to the social hall with Sibonga Flutist performing right at the stairway. At the main door, the Zynkronz & Knapsack dancers in festive attire greeted the celebrants while the St. Jansen Rondalla provided a sampling of Filipino music.

More performances followed like the “Cebu Festival Island,” a dance performed by the Karansa Festival dancers of Danao City, parade of Festival Queens in Philippine Terno, “Piyesta sa Sugbo,” performed by the USC Dance Toupe and finally (whew, so many dancers!) the “Cebu- More than the Usual” by the Zynkronz & Knapsack dancers. Overflowing gyud, the talent of the Cebuanos but you need a generous sponsor like the Governor to make it visible.

The main concern, of course, is the kind of Filipino food to be served kay very international ra ba the taste buds of these gourmands. Again, this task was easy. Hire professionals like Café Laguna (phone 232-7468, mobile 0920-460-3074, [email protected]), an institution in Cebu where native cuisine reigns supreme for the last 20 years only. 

That night, your favorite food columnist had to work overtime, beginning at the Salad bar where Fresh Lumpia, Radish and Cucumber Salad, Laksa and Laing were displayed. Then I moved to the Seafood on Ice Station and began loading my plate with half a lobster, one crab claw and two prawns. Very fresh and like a true gourmand, I went for a second round.

I moved quickly to the Carving Station and I ignored the Lechon de Cebu (honest!) and went instead for a slice (only one) of Roast Beef, US Angus with Adobo sauce and definitely, medium rare.

Finally the Dessert station, I tried everything: a small piece of Biko, Sapin-sapin, Ube Halaya with Macapuno, Kalamay ng Pangsanjan and with finality, the Leche Flan. Very hard work, indeed!

It was indeed a wonderful night with a mere one year of preparation to host a Grand Chapître. Everything went according to plan; even the Heavens provided the perfect weather. And success can be gauged by what a Singaporean colleague of La Chaine said “We would like to invite you to Singapore but we cannot provide you with this kind of entertainment.”

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