CEBU, Philippines — There has been a splurge of organizations and institutions celebrating anniversaries to which I’ve been invited. The one I remember the most was the 50th anniversary of USC-BHS Class 1967, where nearly 70 percent of my classmates were physically present, 15 percent were spiritually in attendance having already joined their Creator, and the rest were inaccessible. On that occasion, I was stunned to hear a classmate recalling me as among the bullies in the class! Well… maybe he was right.
The other anniversary I recall was the 25th anniversary of the La Chaine de Rotisseurs, an international gastronomic society with a chapter in the Cebu and Manila and in over 80 countries around the world. The Ceremonie des Intronisation (Induction Ceremony) was held at the Marco Polo Plaza Cebu and it was followed by a Gala Dinner with a theme, “Renaissance: The Marriage of Classical Music, Art, Food & Wine.” The task of hosting the celebrations went to the Marco Polo GM Brian Connelly, who has 38 years’ experience in hospitality industry worldwide. The dinner was so planned that each dish would highlight one country and the orchestra will play a piece related to that country.
Cold Appetizer was the Trio of Fish, Smoked Salmon/ Tasik Gravlax/ Pickled Herring with Potatoes & Celeriac, Buckwheat Blinis, Horseradish Cream & Lemon Foam. It was paired with Dr. Loosen Riesling, Mosel Valley, Germany and the music was by Ludwig van Beethoven. Tasik Gravlax is raw tilapia cured in salt, sugar and dill, while celeriac is the edible root of celery. Those three fishes had divergent tastes but united by an exceptional wine, and everybody gave their approval.
Hot Appetizer was Roasted Quail with Foie Gras, Spinach, Drunken Grapes, Prune Fluid, Armagnac Sauce and Gold Leaf. It was paired with Pierre Chainer Vouray Clos de Nouys Sec, Loire, France and the Music by French composer Erik Satie. The earthy flavor of quail and the richness of liver’s taste were tempered by the brandy.
A Sorbet, Red and Black Currant with Grape Seed Oil Snow, Lychee, Macerated Green Peppercorn & Potpourri Flower, was served and it was accompanied by a drink, Stolichmaya Vodka, Russia and the music of Russian composer Pyotr Ilyich Tchaikovsky. Then the Coastal Ridge Pinot Noir, California, U.S.A was poured and the Main Course was served. It was a classic American favorite, Surf & Turf, USDA Beef Tenderloin Steak & Atlantic Lobster with Truffle Mashed Potato / Glazed Root Vegetable / Noisette Butter Foam & Port Wine Jus. The orchestra played a piece from American composer Aaron Copland.
Fromage (cheeses) were Bel Paese and Gorgonzola Dolce with Quiche Jelly/ Dehydrated Raspberry / Walnut Puree / Berries Compote & Crackers. It was paired with Piccini Chianti Riserva DOGG, Tuscany, Italy with music by Pietro Mascagni and Arcangelo Corelli.
Finally, the stage curtain opened to finally reveal the orchestra, to the great applause from the diners.
Dessert was Almond Cinnamon Tart with Vanilla Ice Cream, Lemon & Olive Oil Cheesecake with Morello Cherry Compote & Saffron Infused Caramel Egg Custard, paired with Osborne Carlos I Solena Gran Reserva Brandy de Jerez, Andalucia Spain, with music by Spanish pianist Enrique Granados. The dinner was, excuse me, an exceptionally great one in the annals of La Chaine de Rotisseurs in Cebu. - Dr. Nestor Alonso II