A week from now, it will be Christmas Day and we will be commemorating the birth of our Lord Jesus Christ. Never mind the predictions of the end of the world, according to the Mayan calendar.
Many non-Christians have joined the festivities because they can benefit from the splurge of cash spent during the season.
Nearly a month ago, Soirée Beaujolais 2012 Monte Carlo was celebrated at the Cebu Grand Ballroom, Marco Polo Plaza Cebu. An evening party or soirée was held to highlight the market launch of Beaujolais Nouveau; a red wine made from Gamay grapes produced in the Beaujolais region of France. This event which began as a local French tradition has gained worldwide acceptance and it has showcasing the opulence of French culture especially on matters of food and wine which your favorite food columnist likes best.
This year's celebration brought the glamour of Monaco's Monte Carlo and to complete the ambiance, gaming tables were provided by the Philippine Amusement and Gaming Corporation (PAGCOR). It was hosted by Johnny Litton with guest performer Miss Giselle Sanchez and Cheese Master Richard Poirier; it was an evening of resounding entertainment.
With the assistance of my cousin, Taboy Villanueva, I am able to provide my beloved readers the accompanying photos to document some of the traditional French delicacies served during this event: Quiche Lorraine, Pork Cassoulet, Boeuf Bourguignon (Beef Burgundy), Ratatouille, among others.
It has been a privilege to be invited to the Soirée Beaujolais in the past five years (or is it six?) and I do recall some of the outstanding dishes served. In 2008, it was Coq au vin (Braised Chicken) prepared by Visiting Chef Marc Aubry, using native chickens instead of those varieties raised in a chicken ranch. If we were in France, the best ingredient would be the Poulet de Bresse, also known as Bresse Blue, but the export of this chicken is expressly forbidden by French law. I do not know if the blue footed chicken bred in Canada would be a good substitute.
In 2010, the best dish was the Boeuf à la Bourguignonne and last year (2011), I still relish the memories of that wonderful soup, the Bouillabaisse (Rich Provencal Fish Stew). This year, 2012, my favorite dish was the Couscous de Mouton (lamb).
Couscous is a staple dish in many North African nations, including Algeria, which were once French colonies. It is made from semolina or wheat middlings and appears like cooked yellow corn grits. We do have a product here in Cebu, very similar to semolina, made from corn middlings and we call it corn tik-tik (corn endosperm).
To eat the dish, place some couscous on your plate, add the broth with the meat-vegetable mix and top it with the spicy sauce (made with Harissa, a chili sauce mix with broth). This is the proper way to fully enjoy the goodness and the exquisite taste of the couscous.
As usual fabulous raffle prizes were awarded and what was unusual was that, excuse me, I finally won a prize; French Language lessons from the Alliance Francaise de Cebu. But, excusez-moi, winning a trip to France would have definitely been better.
Advance Merry Christmas to everyone!