Twin gastronomic treats in Cebu

Quality and consistency in food and beverage and service best describe the Tinderbox, an established leading gastronomic haven in the uptown Banilad area in Cebu. It offers special grocery products, both local and international, chocolates and confectionary items, the best salmon and cheeses, the freshest of fruits and vegetables, pastry and desserts, and a variety of other delicacies.

The menu, on the other hand, is extensive, from classic burgers and salads to full-course dinners. The well stocked, perfectly controlled-temperature-and-humidity cellar features several fine wines and spirits, as well as a few gems and rare finds. Little wonder, the deli captured the unrelenting patronage of Cebuanos, its visitors, tourists, and travelers.

To culminate the celebration of the month-long Australian food festival, restaurateurs-owners Billy and Marlene Mondoñedo hosted an intimate gathering of friends to savor the very best of the continent’s cuisine.

Guests swooned over the appetizer, a fresh slice of tomato on a bed of cheese served with lemon sole fish roulade with shrimp essence. This was accompanied by Houghton Verdelho with its fresh tropical fruit aromas. Another resounding success was a trio of grilled lamb, ostrich cutlet and baked tenderloin rolled in puff pastry flavored with rosemary and beurre blanc. This was complemented by Jamieson’s Run Coonwarra merlot 2003, a good varietal with aromas of dark cherry, spicy plums and blackberries.

In a nutshell, the Tinderbox’s composition of well-balanced flavors and textures was nothing less than superb.

The following evening, the Mondoñedos, together with the United States Department of Agriculture headed by director Dennis Voboril, and Happy Living represented by its marketing director Katherine Yao Santos, once again played hosts to a merry mix of invitees. This time, the wine-producing country was the United States of America, which featured the best of St. Francis Sonoma County premium selections.

The five-course meal had for starters marinated salmon with mango fruit coulis and avocado, which was served with St. Francis chardonnay 2003. Next was jamon serrano salad with grilled scallop and truffle oil-sherry vinaigrette accompanied by claret 2001, an unorthodox blend of merlot, cabernet sauvignon, and zinfandel. The best-selling dish was the beef fillet roasted with garlic and served with a siding of anchovy pie and a Dali Mojo St. Francis cabernet sauvignon 2000 that complemented the dish with its deep black purple color displaying layers of intriguing flavors. For dessert, guests succumbed to warm chocolate pudding soufflé with raspberry sauce.

In between courses, Kobrand Corporation’s certified wine specialist, product researcher and writer Wilma Dull delivered a presentation on the St. Francis Vineyards and Winery and its development through the years. Indeed, the weekend celebration proved to be a truly gastronomic experience.