A spooky Halloween party at Hilton Cebu

It was at the Monte Carlo Ballroom of the Hilton Resort and Spa in Mactan Island, Cebu where members of the illustrious gourmet club La Chaine des Rotisseurs–Bailliage de Cebu and their guests celebrated Halloween Spooky night in style.

The charming welcome by the hotel’s owner, the indefatigable Manny Osmeña and his wife Gina, together with the personnel of the establishment, enhanced the evening’s very warm ambiance.

At aperitif, invitees were treated to French champagne and terrine of duck liver and marinade grapes with orange zest.

After an enjoyable reception, a celebratory buffet dinner followed, at which freshly shucked oysters and poached oysters with Gruyère-Mornay and fume de poisson were served with the 2005 Nepenthe Sauvignon Blanc, Adelaide Hills. The medium-bodied, crisp, tasty wine exhibited wonderful notes of melons, dried herbs, figs and passion fruit.

Then came the hotel’s signature dishes, the Wagyu shio yaki sushi, seared Wagyu on sushi that was grilled on charcoal and dressed on sushi rice.

Another popular station had fresh salmon sashimi and half lobsters and giant tiger king prawns skewers from the grill. Both were paired with 2005 Skillogalee Riesling, Clare Valley. This dry white was made from handpicked Riesling fruit from low-yielding vines, which grow on the highest slopes on the vineyard. The vines are hand-pruned and the fruit is handpicked. On the nose there are lively fresh lime citrus aromas with hints of perfume and bath-powder. The palate has intense fruit flavors with mineral touches balanced by refreshing acidity, giving a crisp, dry, lingering finish.

Taking center stage was the carving station of Wagyu beef striploin with condiments and ciabatta, a siding of cheese, with walnut bread. This was accompanied by excellent 2004 Langmeil Three Gardens, Barossa, a blend of Shiraz, Grenache and Mourvedre. This dark ruby-purple-colored, Rhone-like Australian red exhibits earthy, spicy, peppery characteristics intermingled with candied raspberry, sweet cherry, and licorice notes.

The evening concluded with a string quartet that delighted the guests with its interpretation of carefully chosen works from the classical and contemporary repertoire.

And surprise of surprises, a well-choreographed selection of Broadway musical classics that included The Phantom of the Opera and Cats were performed by the hotel’s very own talented staff.

Bailli Delegue-Philippines Michel Lhuillier and Bailli Amparito Lhuillier were more than pleased with the exercise on excellence and camaraderie, all in the name of the Chaine.

Congratulations to Manny Osmeña and the banquet service team who made sure even the smallest details were taken care for, thus creating a very fitting ambience for this outstanding event.