Roaring rolling '60s

This was the theme of a dinner sponsored by La Chaine des Rotisseurs, an international society dedicated to the art of good cuisine, good wine and good company. La Chaine dinners are featured in this food column because these festivities introduce new dishes which have never been served in the Philippines.

Some of my beloved readers were not born yet during this period and could not imagine that the walkie-talkie then was the only form of wireless communication. It was the era of flower power and the hippies, Beatles, hot pants, Woodstock Music, mini skirt and a mouse was well, a mouse. Mathematical calculations were aided by the slide rule and the computers in existence were as large as the hotel – Cebu City Marriott Hotel (Cardinal Rosales Avenue, ph. 4115800) – that hosted this La Chaine affair.

Appetizer to this eight-course dinner was the Shrimp Baby! Yeah! (Farmed Shrimp Gazpacho, Chorizo dressing, Sea Grapes and Calamari Pasta). And this was paired with Sylvaine Fessy, Montagny, 2006, 1st Cru, Burgundy France. Can you imagine our lato combined with pansat and squid pasta with a dressing of chorizo? Executive Chef Brendan Mahoney has combined four divergent ingredients into one great dish!

The first course was the One –Foxy Cleopatra, Lapu Lapu Poisson Cru, Hearts of Palm and Avocado Ice Cream. Indeed, very creative to serve ice cream at this stage of a dinner.

The name of the dishes were also very fancy, which is in conformity to the theme of the 60s and is derived from the movie series, Austin Powers, action-comedy-spy film with characters like the villain Dr. Evil and the British super-spy, Austin Powers.

Next was a dish called "# 2's Lobster Course" made with Philippine Rock Lobster, Mascarpone Cream, Pomelo Sabayon in Slow Roast Bicol Vine Ripe Tomato. This reminds me of my recent sortie to Carbon market where tomatoes were selling at five pesos per kilo!

Third Course was a heart stopper – Fat Guy "I Want My Pork Belly Back!!!” It is made with Moscavado Soy Glazed Pork Belly, Beef Tapa, Orange Syrup and Curried Lentils served with the Cuvee La Baronniere, 2007, Cotes du Rhone France. Murag humba with a crispy skin!

The soup came next, Austin's "Smack Bottom" with Pumpkin Veloute, Annatto Pearls and Duck Confit Pie followed quickly by the Mini Me's Mini Terrine (Mango and Champagne Terrine) which acted to refresh the palate before the main course.

Tatachilla, Cabernet Shiraz, 2006, Australia was then poured to announced the arrival of the star of the dinner, Shagadelic Short ribs (Natural Root Beer Braised Black Angus U.S. Short Ribs, Glazed Fennel, Vanilla Potato Sauce and Sweet Potato Croquette). So tender, and delicious, a very fitting climax!

Dish no. 7 was Dr. Evil's British Cheese Course with the Port Soaked Onion Tart Tartin, Stilton Cheese and Roast Pepper Custard, accompanied by the Offley Tawny Port. Final dish was the Mini Me Likes Chocolate (Twisted Chocolate Ganache, Sauvignon Braised Sugar Pineapple and Cebu Rice Sherbert). Your favorite food columnist has seen only videos of this rice-ice concoction.

It is not an easy task to satisfy the demanding palate of a gourmet society and it took the artistic genius of Cebu City Marriott Hotel's team led by General Manager Bruce Winton & Executive Chef Brendan Mahoney to conceptualize an affair like this and execute it, excuse me, to perfection.

Congratulations!