Double entry, Valentines Dinners

“The double-entry bookkeeping system …refers to a set of rules to record financial information in a financial accounting system wherein every transaction or event impacts at least two different accounts”. Something like this I remember when I took up Masteral Courses in Business Administration and when applied to an event like a Valentine Dinner and you are invited twice, that’s double entry.

The first invitation came from Shangri-La’s Mactan Island Resort & Spa to sample a “Night of Plush Romance”. There were 12 Valentine dinner tables set up at the most romantic spots in the resort; most coveted was the Cowrie Cove’s Table 54 for a Valentine Dinner package fit for royalty at only, excuse me, 14,000 ++ pesos per couple. A luxury car with chauffer took the lucky couple to the Mactan International Airport for a helicopter ride for a bird’s eye view of Mactan Island. On arrival at the resort’s helipad, a personal butler escorted the couple to Table 54 where the Resident Chef prepared a five-course diner complete with champagne, a bottle of Moet & Chandon.

If you took a sunset cruise aboard a private yacht, it was medyo cheaper at 12,000 ++ per couple. If you walk, prices for the dinner package will cost 5,000 to 10,500 ++ per couple. Walk na lang!

With a glass of Prosecco Blu, your favourite food columnist and his wife began with an appetizer called Fegato grasso e mango (Panfried Foie Gras served with Mango Brunoise, Arugula and Balsamic Reduction). As usual, a liver loaded with small doses of cholesterol will always taste delicious and the mango with poppy seeds gave a new taste sensation to this fruit, naughty... I mean a nutty flavour.

Soup was Vellutata di patate, funghi porcini e gamberi (Potato, Cepes and Prawns Veloute flavored with Truffle Essence) and the oil with truffle made it extra special; in fact, I wish I had a second serving. Pasta served was the Linguine all’aragosta (Linguine Pasta with Rock Lobster in Fresh Tomato Sauce) and the lobster blended well with those shrimps with the sauce. Only problem was that the servings were actually huge and special request na to the kitchen to serve only one dish of the main course, Petto d’anatra ai lamponi con riduzione al porto (Pan fried Duck Breast in Raspberry and Port Wine Reduction and Roasted Potato). Executive Italian Chef Luca came to our table and we did scrutinize the finer merits/demerits of each dish

More shots of Prosecco Blu and love songs dished out by a pair of violinist (very talented, this duo), we were ready for the dessert, Lingotto d’oro (Dark Chocolate Mousse Gold Bar and Caramelized Orange in Grand Marnier Sauce). That is real gold (gold leaf!) that covers the mousse which had such a luxurious taste and a perfect end to a lovely Valentine dinner.

I feel very fortunate to be invited to a sneak preview of Shangri-La’s Mactan Island Resort & Spa’s “Romantic Dinner” and feverishly wish that my beloved readers had a great time with their loved ones. Next week, I will feature my second Valentine Dinner during the wedding of a Russian (groom) and a Filipina (wife) last February 14, 2010.