IWFS visits Manny O’s

Hilton Cebu Resort and Spa's signature restaurant Manny O's Wine and Tapas was the scene of a relaxed group of friends and members of the renowned International Wine and Food Society during a dinner with Mr. Manny Osmeña, Group Chairman of Oikonomos, owning company of Hilton Cebu.

IWFS came to existence in 1933 when Andre Simon, gourmet, wine connoisseur, historian and writer, took the challenge to pursue harmony between fine wine and fine food. "His senses of sight and touch were as well developed as his famous sense of taste."

Amidst a cozy and intimate ambience, it was a night of indulgence of trophy wines and Manny O's signature Wagyu tasting, as the seven-course dinner featured wine and food pairing in an exceptional order which started with the vintage wines and progressed to the young wines.

Mr. Ricardo Puno, Television Public Affairs Host, Media Executive, Newspaper Columnist, lawyer and presently Director of IWFS Asia/Pacific Council initially admitted to having been surprised by the order of the wines served but graciously complimented the wine dinner. "The pairing of the reds-a 1994 Montrose with the Wagyu medallion, the 1998 La Conseillante with Wagyu over sushi and the 2001 Langoa Barton with the Wagyu goulash was a bit of a no-brainer. The combinations were superb. But the real surprise of the evening was the reds with the shellfish. Both the 1996 Troplong Mondot with the poached oysters and the 1997 Cote Rotie La Mouline with the tiger prawns cooked tempura style simply bowled me over. The combination was in a word, out-of-this-world. In my opinion, this was unqualified success. and I thank Manny O for his inventiveness, and for his courage. This could have been an unmitigated disaster but it wasn't, because of his expertise, and that of his chefs. It all came together, a gastronomic and oenological delight!"

It was like mystery unraveled as Manny O's and wine lover Manny O. impressed on the evening's guests another harmonious mix of fine wine and fine food, as epitomized by standards of the IWFS, the most prestigious, most widespread, independent gastronomic society in the world.

IWFS Philippine Branch President Mr. Bernardo Sim enthused to Mr. Osmeña " Your pairing of wine and food is unorthodox, unheard of in the classic way of French cooking. But it works. The pairing of a 1997 Guigal Cote La Mouline and the tempura tiger prawn is a revelation. If I will have my way, I would drink the La Mouline on its own but pairing it with the succulent tiger prawn is another wok of art."

Indeed the evening's guests clearly appreciated how Mr. Osmeña sentiently presented the experience of making things that seem ordinary, extraordinary.

Mr. Fil Juntereal, IWFS World Council Past Chairman acknowledged to Mr. Osmeña "I wish to thank you for the superlative wine dinner which  you personally and in my view, flawlessly orchestrated at Manny O's, a venue that is stunning, amicable, admittedly romantic as well. The wine and food pairing was delightfully unique, uncommonn and devoid of disharmony."

The evening was truly a sight of celebration and amity.