Cebu gets a taste of American, Swiss treats

Change, to some extent, has been a distinctive feature of all cuisines. American cooking is no exception.

History books tell us American cooking began with the local American Indians, followed by the early English settlers. Through the years came other distinctive influences from all corners of the world.

The Italians created a national appetite for their dishes, pasta and more. The Chinese, with their stir-fry, opened restaurants that tempted millions with combination platters. The Germans sauced and soured their meat, giving it an entirely new dimension for taste buds.

As a result of these contributions and others from several foreign lands, the melting pot came to have a gastronomic meaning, as the cuisine of America developed a repertory of enormous diversity. With the great migration of the last century, ethnic groups introduced countless new dishes and it brought sophistication to American cuisine.

Meanwhile in Europe, Switzerland is blessed with a bounty of quality dairy products, from butter to cream, and cheese with its infinite varieties, including Appenzell, Emmental and Tilsit, often copied and the envy of most. And let’s not forget the assortment of pralines and Berne chocolate rolls, whose quality is simply outstanding. The country boasts of excellent bread and exquisite wines of every marked character.

Cebuanos experienced these culinary delights at the recently concluded Swiss and American food festival at the Café Uno of the Cebu Waterfront Hotel.

Honorary Swiss Consul Markus Stern, Swiss Chargé d’Affaires Peter Casualta and U.S. Consular Agent John Domingo were the guests of honor at the launch. When evening came, Cebu City’s First Lady Margot Osmeña joined the festivities and lighted the festive Christmas tree and the heartwarming Fountain of Peace. Guests were encouraged to share some coins, make a wish and in the process assist the many worthwhile projects of the Task Force for Street Children.

Have a wonderful New Year!