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Manila’s favorite caterer Gaita Fores came up with an appropriately Christkindlmarkt menu that started with chestnut and foie gras soup and ended with Austrian apple strudel and German dark stout beer ice cream. In between were sea bass, river prawns and scallops in a lovely paper box and the tenderest Angus tenderloin with portobello quenelles. That sumptuous dinner made it really difficult to raid the dessert booth, which had chocolates, yule logs, fruit cake, and gingerbread cookies. And how can the meal not be perfect when you end it with Moet Chandon champagne?

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                    [AuthorName] => Doreen G. Yu
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ALLIE JONES

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Manila’s favorite caterer Gaita Fores came up with an appropriately Christkindlmarkt menu that started with chestnut and foie gras soup and ended with Austrian apple strudel and German dark stout beer ice cream. In between were sea bass, river prawns and scallops in a lovely paper box and the tenderest Angus tenderloin with portobello quenelles. That sumptuous dinner made it really difficult to raid the dessert booth, which had chocolates, yule logs, fruit cake, and gingerbread cookies. And how can the meal not be perfect when you end it with Moet Chandon champagne?

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Falling snow & moonlight

By Doreen G. Yu | December 17, 2006 - 12:00am

Manila’s favorite caterer Gaita Fores came up with an appropriately Christkindlmarkt menu that started with chestnut and foie gras soup and ended with Austrian apple strudel and German dark stout beer...

Starweek Magazine