Old Friends, New Acquaintances

I met my old friends and new acquaintances in “An Evening of the Past & Present,” the final culminating dinner event prepared by the second year students of the International Culinary Arts Academy Cebu (96 P. Del Rosario Extension, phone 4182988). If presence in a graduation ceremony is to be awarded, maybe qualified na your favorite food columnist as a loyalty medalist. This is only possible if your circle of friends include, excuse me, the dean of this culinary school, Jeremy Young.

I was seated with fellow food and wine connoisseurs like Glauco Muzzi, Hans Klepp and Waterfront Executive Chef Andre Karlen. Topic of conversation is all about food, more food and wine! Extra perks pa gyud are available when rubbing elbows with these gentlemen. Discussions about politics and religion are usually avoided in a dinning table. Too intense, these two subjects!

With the pouring of the Di Marco, Martina Brut 12 percent DOC, the first three dishes to be paired were served; Potato Blini and Sevruga Caviar, Crab Cake with Parmesan Crisp, Micro Greens and Tomato Vinaigrette and Seared Divers Scallop with Refreshing Citrus Salad. The potato blini and crab cakes immediately awaken memory cells to a dinner in 2006, same school but different set of students. Such a wonderful feeling reunited with old acquaintances in a four hour dinner!

The second wine, the Di Marco, Rosata del Salento 12.5 percent IGT 2007 was then served with two dishes the Coconut Lemongrass Soup with Grilled Prawns and the Foie Gras d’Oie with Herb Vinaigrette, Fig Chutney and Balsamic Foam. After tasting the soup, I do prefer an old acquaintance, the Cappuccino Style Squash Soup with Butter Poached Prawn (2006). The fig chutney and balsamic foam did its job to tone down the very rich taste of the foie gras. Balsamic vinegar provides new taste sensation when used on food including ice cream. My beloved readers do remember the Cavalli Balsamic- Aceto Balsamico, Tradizionale di Reggio Emilia, Gold Label (75 years old) which cost about 92,000 pesos per liter.

Palates cleansed by the Tamarind and Mango Sorbet, we were ready for the 1st two main dishes: Chilean Sea Bass with Crispy Speck and Grapefruit Beurre Blanc and Pepper Crusted Magret de Canard with Port Wine Reduction Sauce. This was paired with the Coltiva, Pinot Grigio Grave Gajarin 13 percent DOC 2007. The crispy speck (cured ham from Alto Adige in Italy) gives an interesting texture and taste to fish while my beloved readers know that I have an affinity for duck dishes.

With the opening of the Coltiva, Aglianiico del Vulture Solarte 13 percent DOC 2005, the next two dishes were served: US Angus Choice Rib-Eye Beef with Guiness Beernaise and the Braised Australian Veal Cheeks with Serrano Ham and Porcini Sauce. The meat came as expected, tender and very tasty while the veal reminded me of a similar dish served a mere two weeks ago during a La Chaine dinner in Cebu City Marriott Hotel.

More palate cleansing with the Blackberry and Green Tea Sorbet and we were ready for the Hot and Cold Dessert Sampler: Hot Hazelnut Soufflé, Chocolate Cannolli with Beer Granite, Aussie Pavlova with Summer Berries and Deep Fried Mango Mascarpone Ravioli. Even the most demanding gourmet would be satisfied with this but my friend, Dean Jeremy Young has more treats from the kitchen, the Coffee Table Side Petit Fours: Mini Sans Rival, Pistachio French Macaroons, Choco Brownie Mallows and Warm Frangipane Turnover. Kung pwede, bring home na lang these wonderful delicacies.

The International Culinary Arts Academy Cebu has definitely succeeded in teaching their students how to cook world class cuisine!