The changing of the Blu Guards

The most popular ceremonial event concerning the changing of the guards occurs in London, at the Buckingham Palace at 11:30 am. The New Guard marches from the Wellington Barracks to the Palace with the Guards Band and the Old Guard hand over their sentry duties and they return to the barracks. I could have seen this thirty-minute event in London five years ago, with a free air ticket and housing, excuse me, but I was stupid to make a rain check!

Another changing ritual that has caught my attention is the India-Pakistan Border Nightly Closing Ceremony at the Wagah boundary between the two countries. Every evening, there is a retreat ceremony called "Flag Lowering" with an "exaggerated and athletic military drill parade" by the Border Security Forces of India and Pakistan Armed Forces and my beloved readers can view it at this address – http://message.snopes.com/showthread.php?t=57494.

The most important changing ritual in this century was the Handover Ceremony of Hong Kong in 1997 with the transfer of sovereignty over Hong Kong from the United Kingdom to the People's Republic of China. Top guns from China like Jiang Zemin and Li Peng (President and Premier, respectively) and the U.K. with Prince Charles representing Queen Elizabeth and Prime Minister Tony Blair were present in this event and I watched the exemplary pride and the dignity of the military and the leaders of both nations.

But for your favourite food columnist, the most noteworthy ceremony is the one he had attended and that was the changing of the Blu Guards...I mean the General Managers of Radisson Blu Hotel Cebu (beside SM City Cebu, North Reclamation area, phone +63 32 4029900) with the ceremonial turnover of the key by outgoing GM Grant Gaskin to incoming GM Lyle Lewis. My Kiwi friend moves to China to facilitate the opening of Radisson Blu Wuxi.

I also met the new Executive Chef, Marco Amarone and he prepared a nice "Hail & Farewell" dinner to welcome guests and participants. We had appetizers like the Bordelaise Bone Marrow Flan with Parsley Salad, Assorted Mini Dim Sum, Gratin Oyster Casino, Ginger Blinis with Martin, Tuna and Avocado Tartar, Salmon Carpaccio with Wasabi Froth, Shiso Leaf Tempura Maki, Duck Confit and Cognac Rillettes with Pumpernickel Toast.

Been some time that I saw this bone marrow stuff for two health reasons: bone marrow is pure cholesterol like brain matter, and that Mad Cow virus loves to wallow in bone marrow. Many countries have banned the consumption of marrow but in the Philippines, no report yet of our cows harboring the virus, so it still safe to eat it except for cholesterol content. That is why the Chef has paired it with Parsley Salad because this is one green that is certified to normalized blood pressure (like garlic and asparagus).

Main dishes were the following: Blackened Rib eye and BBQ Spare Ribs paired with Porcini Mushroom Risotto. Guest must have loved beef so much that it was gone in mere minutes! I was ready to wait for the 2nd batch of Rib Eye while I tasted those Baked Mini BBQ Pork Buns. Chef Marco must have prepared something magical in there because it tastes better that the roast beef!

Closing this lovely evening were the following desserts: Buko Pie, Espresso Coffee Granita and Honey Cream Rum Babas. I found myself seated in the company of gentlemen who knew their food and movies and I wasted no time for spirited drinks to help digest all that wonderful food.