When desert sand covered the Peninsula ballroom

The only ones missing were Aladdin and Princess Jasmine. Glamorous ladies dressed to the nines. Men in smart dinner jackets and crisp barong Tagalogs. Sparkling baubles. Light-hearted banter, which was a mix of French, German, Tagalog and English, that seemed bubblier than the champagne being sipped. The occasional cultured laugh. A warm hug, a firm handshake. Friends happy to meet again.

Such was the scene at the annual grand diner amical of the Chaine des Rotisseurs, Bailliage de la Republique de Philippines that was held at The Peninsula Manila’s Rigodon Ballroom. United by a love for all things fine, beautiful and delicious, the members had gathered that evening to have a grand time.

It all started when The Peninsula Manila GM David Batchelor, Food and Beverage Director Larry Cowle and Executive Chef Gordon Landy were approached by Fred Frank Fricke, president of the Philippine chapter of the Chaine des Rotisseurs to mount their annual grand diner amical. His request, as always, was "to dazzle."

So, on D-Day, "desert sand hauled in from distant dunes" covered the Rigodon Ballroom that had been transformed into a massive desert tent set up under a night sky. A tinkling Moorish fountain, magic lamps, hand-painted tiles in intricate arabesque patterns, food attendants dressed in Persian and Arabian costumes and accoutrements straight out Rudolph Valentino’s The Sheik made The Rigodon Ballroom a sight to behold.

Before one knew it, it was time. Some 50 or so impeccably, glamorously turned out ladies and gentlemen had cocktails at a pocket oasis in the Rigodon foyer. They sipped champagne and enjoyed cocktails of Goat Cheese Sambusek, Duck Kebab with Orange Raita, Stuffed Calamares, with Chickpea and Cottage Cheese, Roasted and Smoked Eggplant Mouses and Pita Bread Rolled with Humus and Smoked Salmon.

Suddenly, the music stopped, drowned by the call to prayer of the muezzin in the distance. Conversation ceased. The muezzin’s cry died followed by the opening strains of the overture from Kismet. As it played louder, there they were, torches aloft–two sweaty and ragged squabbling archaeologists hot on the trail of a wizened old woman. They scoured the length and breadth of the foyer, pleading with the guests to show them where the elusive hag had run. Taking pity on the two, someone finally pointed toward the ballroom. In gratitude, the two archaeologists invited everyone to follow them inside, promising an enchanted evening.

Parting open the gossamer curtains to the ballroom, the archaeologists spotted the old lady and promptly gave chase, leaving the guests to the gentle ministrations of sheiks dressed in multicolored kaffiyeh and agal and harem girls in gossamer chiffon headdresses, girdled outfits with bare midriffs and jeweled appliqués. Rose petals strewn on the carpeted floor, silk cloth, draped "tent-like" from the ceiling, a tiled fountain tinkling at the center of the room and the silhouettes of veiled houris (beautiful virgins provided in paradise to all dutiful Muslims) lying back on plush sofas, smoking houkas and eating dates behind the tent walls hinted at the forbidden pleasures that would unfold that evening.

True to the Chaine des Rotisseurs tradition, each dish on the seven-item menu was served with theatricality, in this case by the two idiotic archaeologists who had by then trapped the hag and who, it turned out, was a genie in disguise. But she was a genie who had been placed under a spell and who was unable to make anyone’s wish come true–except for one.

The evening moved on with the two bumbling archaeologists and equally dim genie trying to outwit each other. With every miss, a new course was served.

A lovely Charmoula of Tuna with Pickled, Dried Lemon and Olives, kicked off the dinner. A richly flavored Guinea Fowl and Dried Beans Harira came next. To drink, came a Tokay Pinot Gris Trimbach 1993. To follow, cued by yet another unfulfilled wish, The Peninsula Manila Executive Chef Gordon Landy and his brigade went on overdrive turning out an exquisite Scallops and Red Mullet with Okra and Anchovies Risotto paired with a Chablis Domaine Laroche 1998.

A brief respite was offered by an intermezzo of Raki Sorbet–presented under a dome of paper-thin ice to the strains of Kismet’s immortal Baubles and Bangles. The piece de resistance was a tenderly prepared Rolled and Braised Lamb Shoulder Tajin with a Chateau de Pelerins Pomerol 1996. The young lamb had been flown in just that morning, guaranteeing freshness.

For the cheese course, there was Figs and Goatscheese Mille Feuille with Honey Jelly. Then, to a round of applause came the dessert, Dates and Almond Custard Tarlette with Orange Water Ice Cream accompanied by Taittinger Brut Champagne.

The genie, at her wits’ end, finally granted one male guest’s wish to have houris danced for him. So she was released from the clutches of the two blundering archaeologists.

Thus ended a grand Arabian night.