Once again, it is the Culminating Dinner Event at the International Culinary Arts Academy Cebu (email icaac@pldtdsl.net ) and all graduating students of the Two-Year Culinary Arts Chefs Programme are required to prepare this luxurious dinner.
In view of the hardships of many residents of Central Visayas affected by Typhoon Yolanda, it is most difficult for Lifestyle columnists to write about anything extravagant since we are not insensitive people. But there is always a silver lining behind those dark clouds and we have to feature the skills acquired by these student chefs to show to the world they are ready for any global assignment.
The dinner began with the opening of the sparkling wine, Santero, Vino Spumante, Brut followed by the dish, Hamachi, Lemon and Cilantro. Hamachi or Japanese amberjack (yellow tail) is a favorite around winter time because of the extra fat stored by the fish. Seasoned by lemon and cilantro, it was a lovely start for this three-hour dinner. It was followed by the Russian Ossietra Caviar, Potato Gnocchi, Crème Fraiche & Celery and the Octopus, Chorizo and Parsley. Caviar is a frequent ingredient in dinners held at the ICCAAC and the soured crème gave it a wonderful finish. The chorizo however with its pimientos and black pepper simply overpowered the rather delicate taste of the octopus.
The second wine, Oeil de Perdix du Valais, AOC, Switzerland 2011 was poured and with it came three dishes: Crab, Risotto & Tomato (sorbet), Salmon, Vanilla, Beets & Saffron and my favorite dish that night, the Chicken, Foie Gras & Ravioli Soup. Such a simple looking but definitely elegant and sophisticated dish: clear delicious broth, single ravioli piece surrounded by bits of color (flower petals), a slice of chicken meat and crunchy Foie Gras Balls. This is the mark of perfection! By the way, the soup has no name and there would be no objections on my side if it was called "soup of your favorite food columnist".
The Mangosteen Sorbet was served followed by a red wine, the Marguax de Monbrison, Grand Vin de Bordeaux, AMC, France 2009 and with it came four meat dishes: Pork (Calamansi, Chili, Lambs Lettuce & Quail Egg), Rabbit (Bacon, Chanterelle Mushroom, Onion & Tomato), Duck (Marget de Canard, Endive, Port Wine & Balsamic and the US Beef (Tenderloin, Enoki, Soba Noodle, Carrot and Soy).
A formal dinner calls for two or three meats to be served but this dinner showcased the culinary skills in handling widely different types of meat. Pork was made into sisig, rabbit paired with the elegance of western mushrooms, duck fats tempered by balsamic and the US Beef escorted by a variety of flavors extracted from the mushrooms and the soy sauce.
Cleansing process came from the Sugarcane Limoncello Sherbet, and this was followed by quadruple servings of dessert in a single plate served with the dessert wine, the Asti Spumante Tesori, Dolci, DOCG, Italia. If sweet cravings were still unsatisfied, you can proceed to the Dessert Presentation Table with the six praline trays; Turkish Delight Macaroons, Guacamole, Chocolate Tortilla Wrap, Pumpkin Dulce de Leche, Mexican Gazpacho and a strange looking one, the Chinese Gooseberry Jacket which is shown here.
I am thankful that my sugar levels are within reasonable limits because it is part and parcel of my sacred duties to taste all these gorgeous desserts. How can I say it was good if I have not really tasted it? My beloved readers, it was not only good, it was excellent! Indeed, International Culinary Arts Academy Cebu has truly prepared, excuse me, these student chefs to cook in any kitchen in the world.