Happy new year!

A week ago, my beloved readers celebrated the most memorable event of the Christian faith, Christmas Day, with family bonding together and sharing

Christmas presents. Days earlier, we have had parties with friends, business associates and officemates but on Christmas day, only the most intimate members of the family shared the food on the dinner table.

We, too, members of the Chaine des Rotisseurs, an international gastronomic society, commemorated the birth of our Lord Jesus Christ last December 18 with the 19th Grand Anniversary and Christmas Ball Dinner at the Casino Español de Cebu, Inc.

First course was the Sautéed Scallops with Extra Virgin Oil & Thyme on Bramata Polenta with Mascarpone and Bacon. Polenta is corn meal and every blue bloodied Cebuano has eaten this (bugas mais or corn grits no. 14). Among the shellfish, scallops are minimal in flavor and the Chinese chefs have concentrated its flavor by the process of drying it. Executive Chef Nicolas Rafols and Guest Chef Carsten Radke meanwhile made use of mascarpone, a type of cheese, to enrich the flavors of this dish. A white wine, the Michel Lhuillier Chardonnay 2011was served with the scallops.

The soup was exotic: Consommé Double of Ostrich with Chicken Involtini filled with Parma Ham and Lemon. It has been years since I had ostrich meat as a dish but never as an ingredient for soup. An involtini is the breast meat of fowls that has been flattened and filled with a delicious mix of ingredients and the Chefs this time used Parma ham and lemon.

The third dish, Baked Salmon Fillet with Tarragon & Pernod, Sautéed Wild Mushroom and Almond & Saffron Pilaf was served with Viognier Laurus 2010. Pernod is an alcoholic beverage with a licorice (or anise) flavor and related to the drink from Greece called ouzo. Fish served with slivered almonds reminds me of a Chef from Turkey who made this combination into a signature dish. Since then, I am enamoured by such union of fish and almond and it was utter delight to encounter it this Christmas dinner.

Sorbet was made from Fresh Watermelon and Cider and this heralded the main course, the Herb Infused Braised Wagyu Beef on Sun Ripened Tomatoes with Black Mustard, Roasted Peppercorn and Cognac Martell. It was served with Pommes Mousseline Truffle Oil Braised Sauerkraut with Juniper and Market Fresh Vegetables. Cotes du Rhone Villages 2010 (a red wine) accompanied the dish.

Dessert was the Apricot Gianduja Strudel with Sesame and Lemon, Basil Parfait on Iced Raspberry Soup. Gianduja is chocolate with 30% hazelnut paste and this is first time I have tried a basil parfait and the combination of the basil & cream is quite delicious. Eduardo Gonzalez, Director del Comite de Servicios, who joined us during the food tasting is in agreement with this observation.

Congratulations to the Management & Staff of Casino Español de Cebu Inc. headed by GM May Ocaba, F & B Manager Marina Codina, Executive Chef Nicolas Rafols and Guest Chef Carsten Radke, with Banquet Manager Domingo Amisola for a wonderful dinner.

Best wishes for a happy and prosperous New Year!!! [email protected]