16th Anniversary And Christmas Gala Dinner Amical

Sixteen years ago, a group of people sharing a common interest in good cuisine, good wine and good company affiliated with the Confrerie de la Chaine des Rotissuers, the largest gastronomic society in the world. Its members, including His Eminence Ricardo Cardinal Vidal (Chevalier D’ Honneur, Honoris Causa), share a broad spectrum of culinary experiences and honor the hotel, restaurants, chefs and service personnel whose collective talents inspire the pleasure of the table.

Every year, anniversaries are celebrated and last December 10, it was held at the Grand Ballroom of the Marco Polo Plaza Cebu, with the theme Le Belle Époque (Beautiful Era, French).This was the period between the Franco-Prussian War (1870) and World War l (1914) when peace prevailed in Central and Western Europe.

It was considered a golden age for upper classes as haute couture was invented in Paris, champagne was perfected, orchid culture became a cult, dining in restaurants like the Maxim became fashionable and the methodology of state dinners was adopted by the privileged few.

The Gala Dinner celebration began when members and guest were welcomed by the University of the Visayas Chorale in the ballroom and the choir continued singing until guests were seated.

Baritone Jack Salud opened the carefully choreographed dinner program with a classic rendition of the “Toreador.”

The First of a seven-course dinner was the foie gras terrine and duck rilette, brioche, rhubarb pink peppercorn compote with ice wine jelly and licorice dust was paired with the Veramonte Estate Sauvignon Blanc, Chile. Not only was the dish delicious, it was served in white plates accented with holiday colored satin cloth. 

The Second Course was the soup: Consommé of pigeon, morel mushrooms, chestnut flan and Pancetta-roast shallot filled morel mushrooms. The problem with soup served cold to a large crowd was solved with Consommé served by portions – solid contents were served first, followed later by the pouring of the hot stock into the soup bowl. Your favorite food columnist felt he was dining while seated in the Paris Opéra, sipping with pleasure the richness of the liquid while being entertained by guitarist Katharina Fehringer from Australia.

Seared scallop, fennel ravioli, corn sprouts and orange-onion chutney was the Third Course served with a Californian wine, the Blackstone Chardonnay. Music was provided by the UV Chorale and this became the dominant pattern during the dinner: food, wine then followed by an entertainment portion.

The Sorbet (Grapefruit and Campari with vanilla vodka and sago pearls) was then served while dancers from the Sandiego Dance Studio performed their numbers with U.P. Professor from the College of Music’s Jovianney Emmanuel Cruz on the piano. Culinary, visual and audial sensations, all together in one masterful stroke! Perfect execution of the Belle Époque theme with the presence of Creative Director Raymond Villanueva

Then came the Main Entrée, Medallion of veal with lobster mousse, apple celery puree, caramelized shallots, truffle Anna potato with fresh thyme, carried by the service brigade, under the guise of a Christmas present! This is the first time I have seen such service in the last fifteen years. Accompanying wine was the Chateau La Freynelle/Merlot Cabernet Sauvignon, Bordeaux, France.

Set to the tune of O Sole Mio, Plaisir D Amour, L’Vie en Rose as performed by Baritone Jack Salud, I began dissecting the nuances of the tender veal, punctuated by the sweetness of the lobster, smoothened by the complex nature of Merlot and Cabernet Sauvignon. This is truly a wonderful dish.

More performances from the Sandiego Dance Studio while the guests leisurely consumed the Sixth Course: Whipped brie de meaux with wild honey kirsch, poached cherries and sour cherry biscotti. This was paired with the Sylvain Fessy/Cabernet Sauvignon, France.

And the final item on the menu, whew, was the Dessert Sampling Platter: orange and ginger gratin on chocolate stolen pudding with anise sabayon and plum compote, lemon tart with lemon foam, spiced blueberry compote, crushed pistachios and ice cream on apricot tart tatin. Dessert wine served was the Grant Burge “10 year old Muscat” Barossa Valley, South Australia.

Usually at this point, hand gestures and facial expression are observed that signal the approval or disapproval of the food served. For the first time after 15 years of membership and 74 dinners later (absent ra once because I had the flu!), not a single complaint, excuse me, was heard from these very staunch group of food critics.

Congratulations to the culinary geniuses of the kitchen staff, under the baton of Executive Chef Luke Gagnon and the managers and staff of Marco Polo Plaza Cebu, under the dominion of GM Hans Hauri. It was a wonderful evening and a dinner many people can only dream of in their lifetime.

Happy New Year to all my beloved readers!