What they ate at Ogie and Regine's wedding
MANILA, Philippines - The food was great and VIP’s gushed with gusto as they celebrated with newlyweds Ogie Alcasid and Regine Velasquez.
Ogie and Regine hired one of the top catering services in the country, Juan Carlo-The Caterer, for the nuptials. Juan Carlo–The Caterer is owned and managed by engineer-entrepreneur Alex Michael U. del Rosario and his wife Teresita Macatangay-Del Rosario.
Del Rosario, four-time president of Food Caterers Association of the Philippines (FCAP) and presently the FCAP head, saw to it that the bride and groom’s requests would be realized in a luscious culinary display unlike any other — from the chef’s menu, to the utensils, down to the ornamental containers.
The cuisine was Asian fusion with a Tagalog twist. The feast featured sumptuous dishes like beef tenderloin steak with pesto brown sauce, steamed Chilean seabass in Mandarin sauce, chicken breast in pepper sauce, salmon with exquisite lambanog cream sauce, ox tongue with buttered mushroom, Chinese-style mixed vegetables in oyster sauce, and deep-fried eggplant with shrimps. The centerpiece meal was the gourmet goat kalderetang Batangas stewed in special herb and spices. There was also a satisfying sushi-sashimi bar for Japanese food lovers and a long table of desserts, which included all kinds of pastries and panna cotta.
Just for the wedding: Guests can’t get enough of the salmon with lambanog cream sauce Perhaps the main reason for Juan Carlo’s tremendous success today is the caterer’s dedication to the business. Alex carefully researches the menu and meticulously plans each and every aspect of the party — be it a christening, a wedding or a victory celebration. “Where catering is an art and every project a precious masterpiece” is Del Rosario’s unrelenting motto, yielding delicious results and an ever-growing hungry clientele, which includes Senator Bong Revilla and Katherine de Castro.
Juan Carlo–The Caterer will be at the Weddings & Debuts 2011 Bridal Fair at the SM Megatrade Hall on Feb. 18 to 20.
