One day in 1990, British author J.K. Rowling was riding a train from Manchester to London when an idea about Harry Potter materialized; it was about a “scrawny, black-haired, bespectacled boy who did not know he was a wizard.” The rest is history and Harry Potter turned into a series of seven fantasy novels and Hogwarts School of Witchcraft and Wizardry became a household word and J.K. Rowling became the first and only, excuse me, billionaire author.
Cebu City Marriott Hotel (Cebu Business Park, phone 2326100, email http://www.marriott.com/hotels/travel/cebph-cebu-city-marriott-hotel) adopted the theme of Harry Potter to host the Halloween celebration for the Philippines’ premier gastronomic society, La Chaine des Rotisseurs. The Ballroom was transformed into the great hall of Hogwarts and a portion of the movie was shown to set the ambiance of this banquet.
Dinner usually starts at 8:00 p.m. to allow members and guests sufficient time to travel. Canapés and champagne are usually served; in this affair, Piper Heidsieck was served with the following cocktail snacks: Parma ham & melon, green asparagus with lemon aioli, lamb kofta with yoghurt sauce and zeppole with anchovy and gorgonzola.
The management of Marriott Hotel led by GM Roy Abraham decided on a mix of buffet and a la carte to satiate the gustatory desires of members and guests (in a purely buffet presentation, people usually form long lines in the appetizer section!). As usual, double time gyud, your favorite food columnist to take food photos to share with his beloved readers while eating and drinking at the same time.
In military fashion, the service brigade began serving the first item on the menu, the Fruits de Mer (Rock Lobster, Shrimp, Mussels and Crab) escorted by a white wine, the Villa Maria “Private Bin” Sauvignon Blanc. Accompanying dips were mignonette sauce, mustard mayonnaise and cocktail sauce. Very fresh were the sea foods as if these were harvested merely an hour ago. For my beloved readers who want to taste this “Seafood Buffet,” it is available every Friday and Saturday night at the Garden Café.
The soup was wonderful: Red Beet Consommé accompanied by Mushroom Crisp. Simple yet very elegant and refreshing! Time to stretch those legs and onwards to the buffet tables for the Slow Roasted Prime Rib, Braised Veal Cheeks, Porcini Sauce and Serrano Ham Salad and the Japanese Pumpkin with Seasonal Seafood. Red Wine served was the Estancia Merlot.
I usually wait until the middle portion of the Prime Rib is served because it is cooked medium rare. The marbling of fat was very distinct providing an umami taste sensation. I usually avoid pumpkin in any dinner because “overdose na” in my home; but in this banquet, these bonsai vegetables were enough attraction and the seafood filling was superb. Very complicated was the taste of the veal combined with ham and vegetables like individual musical instruments in an orchestra yet when taken together becomes a classic musical masterpiece.
Closing remarks were desserts like the Pumpkin & Maple Pie, Pear & Caramel Pie and Chocolate Tart served with a wine, the Tulloch “Late Picked” Verdelho.
Success in hosting a successful dinner for La Chaine does not come easy; most especially when working on a tight budget. Congratulations to the management and staff of Cebu City Marriott Hotel led by GM Roy Abraham, Executive Chef Witold “Witek” Szczechura, Dottie Viajar-Wurgler (Dir. of Operations), Herbert Villarosa (F&B Promotions Manager) and Sharon Abella (Banquet Service Manager) for a truly memorable Halloween celebration.