Asian Spirit turns 8

From its humble beginnings in 1995, with only one turboprop plane flying from one island to another, Asian Spirit today prides itself with having a fleet of 12 aircrafts, eight of which are fully owned, serving 22 destinations.

That was more than enough reason for amiable Cebu hub general manager Bingo Zamora to broadly smile during the midyear eighth anniversary celebration at the ballroom of the Cebu Marriott Hotel.

On hand to welcome colleagues and associates from the travel and tourism industry were proud board chairman Noel Oñate and executive vice president John Po. They were joined by sales and marketing VP Lingling Rodriguez, in-flight operations head Cybel Po, reservations and ticketing supervisor Geraldine Tampus and sales executive Henry Gadin.

With picas aplenty and free-flowing wine, the invitees were entertained by the versatile singer and impersonator Jude Bacalso.

The highlight of the evening was the recognition of the airlines’ top producers with Modern Teknica Corporation receiving the top award. Cebu Morning Star Travel and Tours and JC Holiday Travel completed the honored trio.

The growth and development of Asian Spirit is a success story to marvel. The original 36-member staff has since expanded to a high of 315. In the past, they ferried 371 passengers. Today they fly over 1,200 daily.

The airline is looking into operating direct flights from Manila to Surigao, which has a stopover in Cebu. Also on the drawing board are flights to Ormoc, Tuguegarao and Pagadian.

The People’s Airline is definitely moving ahead and soaring high. Congratulations and more power.

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Cebu wine enthusiasts recently gathered at La Gondola, the fine dining Italian Restaurant of Cebu Waterfront Hotel, to savor wine from a wide selection of the best from the Sierra Valley vineyards of Ernest and Julio Gallo.

The guests were greeted upon arrival with a glass of a smooth refreshing chardonnay, which is characterized, by a pleasant combination of green apple, lemon and ripe pear flavors supported by a hint of oak.

The aperitifs included Pizza Puttanesca, Pizza Quattro Formaggi and Tortellini ala Gondola, all served with white zinfandel, known as a blush wine because of its pinkish hue.

The superb meal, one just had to be present to believe it, was meticulously prepared by the celebrated father-and-son tandem chefs Gene and Gino Gonzalez, who flew in from Manila for the affair.

More bottles popped at dinnertime, such as the merlot with a taste of cherry and a bit of chocolate and the cabernet sauvignon, which encompasses flavors of light berries, brown sugar and ripe black fruits. It was indeed fine dining at its best at the Cebu Waterfront Hotel.