The "Apir!" Dinner

CEBU, Philippines - Cebu City Marriott Hotel made the “Children’s Hour” relaunch here last January 21 a “great high-five diner experience, one course at a time” to match the project’s catchphrase “making the world a better place, one hour at a time”.

Graced by Presidential sister, Ma. Elena “Ballsy” Aquino-Cruz, the relaunch which carried the theme “Apir! Daghang Salamat, Cebu!” (to mark the project’s 10th campaign year) came with a benefit dinner that, likewise, stamped an edible mark (pun intended) on the gastric walls, after guests renewed support and commitment via an “Apir Wall”.

Shrimp en Escabeche, as appetizer, featured medium shrimps that were peeled and deveined so flesh would absorb the olive oil, salt, and pepper while these were tossed. Replacing the usual radishes, for that particular night’s meal, were thinly sliced pears. Each bite on the crunchy pear slices, in white wine vinegar, gave me the ‘winking sensation’. Pears which are a lot appealing to the palate compared to the bland radishes are garnished with torn sprigs of cilantro and finely sliced ginger.

For soup, the guest service attendants offered Crab Corn Soup with Crab Toast, Pork Tocino (sweetened cured pork pigue or kasim) and Chili Aioli. There’s the fine convergence of toast crab meat in grated cheddar cheese, Pinoy tocino with the strong taste of salitre (saltpeter) but mixed just enough to acknowledge the presence of hot mustard, lemon juice and egg yolk of the chili aioli. At first, the diner got seemingly treated to a surprising direction this course was taking. However, the yolk mixture being whisked constantly with olive oil to achieve emulsification and incorporation of flavors, enlivened all the more by the presence of garlic and chili sauce (or cayenne pepper), presented the crab corn soup as a smooth and creamy gastronomic joyride. It too was much looser in consistency making enough room for butter.

Then came the tasty main dish – the Asian Herb Grilled Tenderloin. This was enjoyed by both of Eastern and Western orientation. “Though the dish is originally an American cuisine, it has successfully taken a weaving in global taste tapestry,” this was learned. I would say there was really a convergence of Asian and American food cultures on the main platter that night because of the presence of the Masago Scallop. Masago is a popular type of roe from the capelin fish which is a member of the salmon family. Masagos are small crunchy orange eggs that are used in a variety of sushi rolls to add additional texture and flavor. The main dish also came with White Bean Mash underscored by the full flavor of lemon zest, the almost pasty feel like that of mashed potatoes, and the sweet and tangy Unagi glaze made from combining commercial teriyaki sauce (in bottle), brown sugar, rice wine vinegar, and peeled and chopped gingerroot.

The burps were capped with the impressive Calamansi Lime Sabayon Tart with Citrus Bohol Honey Syrup and Mascarpone Cream. I think, though, that the name is a little overdone (hehe). Calamansi is already lime in itself (from the Calamondin family of citrus fruits). However, let me just emphasize that the tart best complemented the striking presence of vinegar in the appetizer. So that in the culminating part, there also was the attempt to tame the sourness through the creamy but tangy lemon mascarpone taste and the sweetness of honey syrup which I presume was from a product of a Bohol bee farm.

The “apir” (or high five) gesture, according to Children’s Hour Philippines, Inc. stands for the collective help of “one hour’s worth of one’s salary” that went into the P200 million in cash donations Children’s Hour Philippines, Inc. gathered as of June 2010.

“Apir” also means “hello”, to agree to someone, or to approve of a job well done.

That can now be extended to the Cebu City Marriott Hotel banquet/beverage/kitchen crew who offered to Children’s Hour donors a journey of tastes, one serving at a time.