Feast then fasting

We are now in the midst of the observance of an important religious holiday for Christians, Holy Week and soon devout believers follow the custom of abstinence from meat for the entire week while “on Friday and Sunday, an absolute fast is commanded.” Popular destination for the Holy Week ceremonies is the Bantayan Islands because this is perhaps the only place in the world where the Roman Catholic Church allows the consumption of meat through the Special Papal Dispensation granted by Pope Leo XII in 1843 exempting the island from the no-meat fasting rule.

Four days before Palm Sunday, members of the Confrerie de la Chaine des Rotisseurs, Baillage de Cebu celebrated their 20th year anniversary and by tradition, a Grand Chapitre (two to seven days of feasting) is organized with invitations sent throughout the world because this organization is an International Association of Gastronomy with over 25,000 members and in 70 countries.

Day one of the planned two-day festivities was a simple gathering of members and their guests for gala cocktails at the residence of Bailli de Cebu Amparito Lhuillier and Philippine Bailli Délégué Michel Lhuillier.

By tradition, local specialties of the host country should be served and the Board of Directors decided on the catering services of Cafe Laguna Group to prepare the authentic Filipino dishes for the cocktail party. More work for your favorite food columnist since food tasting had to be undertaken to ensure quality dishes will be served during the occasion. It took nearly three hours to complete our task at the U Kitchen of the Laguna Culinary Center.

Hors d’oeuvre were the following Lumpia Ubod in Mini Rice Cups,  Manggang hilaw scones with lato, kamias & bagoong, Tomato stuffed with dried mango, tamarind & feta cheese, and Crispy Kesong Puti with Longganiza Hubad served with a honeydew melon & kalamansi sorbet cooler shots.

Carving Station was the Lechon de Cebu but cocktail food or bite size pieces have to be prepared so the crispy lechon skin and meat were served in wraps, Peking duck style. The Grilling Station and Live Cooking Station were the more popular spots because the Grilled Native Rock Lobster Gambas al ajillo, Grilled Native Rock Lobster and Beef Pepitos, US Angus Sukiyaki Cut with pan de sal were found there.

On the buffet table were the Puff Pastry with Laing & Kasuy and the Paella Negra which was served native style but in a very fashionable way. Selected spirits from the private wine cellar of Bailli des National Michel Lhuillier were served and because my taste buds are very simple to satisfy, my choices for the night, excuse me, were only two wines, the Champagne Lhuillier Brut and Château Bonalgue 2008 Pomerol France.

Desserts were Espasol, Ube Halaya in Brandy Snaps, Puto Bumbong and my favorite, Halo-halo ice drops. More on the celebration next week and to all my beloved readers, Easter greetings and Maayong Pasko sa Pagkabanhaw! [email protected]