"An Evening of Food and Wine"

CEBU, Philippines – Beginning in June 2003 graduating student chefs at the International Culinary Arts Academy Cebu, along Don Gervacio Quijada Street, Guadalupe, Cebu City (email: [email protected], phones: 4125241 and 2560461), are required to prepare a final culminating dinner called "An Evening of Food and Wine." I am one of the lucky members of the media who have been invited to all these dinners and, proud to say, I have always been present. To my recollection, there has not been a repetition of the dishes served. This school founded by Chef Jeremy Young constantly reinvents food flavors, textures and appearances.

On Thursday, November 13, it was time for Batch 2014 student chefs to prove their kitchen proficiency with a ten-course dinner. When the Vino Spumante, Santero, Brut was opened, the first course was served - the Russian Ossietra Caviar, Uni Custard.  While caviar is usually served alone in many high-end Western dinners, it had a co-star in this dinner, an unusual ingredient - uni ("tihi-tihi" or sea urchin roe). The second dish served was another odd ingredient - Mantis Shrimp, accompanied by several fruits, like melon, kiwi, grapes, pineapple and coconut.

The Foie Gras de Canard, Batchoy, Egg was paired with a red wine, Antica Herpinia, Falanghina del Beneventano, IGT, Italia 2012. This gourmet food (duck liver) was paired with street food (batchoy) to make a surprisingly delicious end result, very rich and mellowed gently by the intake of a dry white wine.

The Sorbet of Dark Cherry & Kirsch functioned to cleanse the palate. Minutes later, Norwegian Salmon, Smoked Salmon, Bell Peppers, Zuchinni was served. Two types of fish preparation came together with a symphony of intriguing taste crescendo of textures provided by the peppers and zuchinni.

The Magret de Canard, Beans, Apple, Ham, Tomato and Tablea was the sixth dish, paired with a red wine, Dulong Bordeaux, Merlot-Cabernet, AOP, France 2011. This was followed by my favorite dish that night - the Lamb, Goat Milk, Greek Yoghurt, Pomegranate, Dates and Orange. You slice a small piece of meat and swipe it with the six individual sauces and each sauce perfumes the lamb in a manner that produces an overall fascinating gustatory experience.

A second sorbet of Raspberry & Yogurt and the Plated Dessert completed the meal. But again, everything in this school, including the desserts, excuse me, came with a myriad of flavors and the name of the dessert said it all… Orange Florentine Parfait and Mango Mascarpone Strudel, Vanilla, Strawberry and Chocolates Sauce with Tamaringo Crumble and Choco Butter Truffle, Meringue Mushroom, Chocolate Peppero. It paired with a dessert wine, the Vino Spumante Corte, Dulce.

Sweet buffs were very pleased with the Dessert Buffet presentation, the table loaded with the following: Cats Tongue Snaps, Almond Tuille, Chocolate Cluster, Pistachio Short Bread, Nougatine and Strawberry Coated Raffles.

Indeed, it was such a wonderful dinner!

Christmas Feasts.

A Noche Buena of world-class dishes, delectable confections and hearty portions of meat carvings await everyone at the Christmas Eve dinner buffet, on December 24, at Feria of Radisson Blu Hotel Cebu. The following day, Christmas Day, the festivities keep rolling at the hotel restaurant's Christmas lunch and dinner buffets, with an international spread of well-loved dishes such as lechon, paella, prime rib, fresh sushi and sashimi and more. Inquiries and reservations may be phoned in at (6332) 402 9900.

Christmas Ensaimadas.

Limited-edition Christmas Ensaimadas are back at Marco Plaza Hotel Cebu. This rich, lush pastry combines the best of the classic fruit cake with our signature ensaimadas. Its nutty-fruity taste is generously sprinkled with cashews, dates, dried fruits and an overload of cheddar cheese. They’re good to bring home or give away as gifts! They come in boxes of three, six and twelve.