The Hilton Cebu Resort and Spa was the venue of the founding and induction of members of the International Wine and Food Society Cebu Branch recently.
Celebrating the occasion, Manny Osmeña, the inducted founding chairman of the Cebu chapter, hosted a lavish dinner party at Hilton Cebu Resort and Spa’s fine dining restaurant, Manny O’s.
Together with Hilton’s Executive Chef Stefano Verillio, Osmeña was meticulous and hands on in the preparation of the menu and wine pairing for the special evening.
The other newly inducted officers were Dondi Joseph, president; Txabi Aboitiz, vice president; Corinne Joseph, secretary; and Winglip Chang, treasurer.
The members of the society are John Luym, Bob Gothong, David Ong, Albert Lim, Helen Lim, Manman Osmeña, Justin Uy, John Madarang, Charles Streegan, Wally Liu, Shige Onda, James Roberts, Rachel Roberts and Daniel Timofei.
The event was graced by members of the IW&FS Philippine Branch led by its directors Dong Puno, Berny Sia, Sunny Garcia and Oscar Ong. They were joined by fellow members Fred Leelin, Edy Yap, and Eduard Mialhe.
The Philippine Branch directors were ably supported by IW&FS international delegates Dr. NK Yong, Yvonne Wallace and Merlina Yong during the induction ceremony which Puno hosted.
Puno congratulated the inductees and announced that the founding of the Cebu chapter was historical as it is the first in the country to accept both husbands and wives to its fold. (The Philippine Branch has only male members, and the Manila Ladies, only female members.)
The fabulous menu that night was truly fit for kings. Osmeña revealed that he had a hand in the entire preparation of the evening’s dinner, from the menu to the preferred plating of the food and choice of the wine to pair with each entrée.
The meal began with succulent fresh strawberries and crisp Parmesan wafers paired with Veuve Clicquot Ponsardin Brut, France.
This was then followed by a light Hotate and Poached Crystal Bay Oysters, Light Mornay and Fume De Poisson that was paired with a 2005 Villa Maria “Private Bin” Sauvignon Blanc, Marlborough.
A succulent Supreme Seared Wagyu Medallion was then served with a 2001 Montrose, St. Estephe. An Asian-inspired Wagyu Shio Yaki Sushi was matched with a 1996 Leoville Poyferre, St. Julien. A delectable Wagyu Goulash followed, paired with a 2004 Castano Solanera, Yecla.
An intermezzo called “The Virgin Affair” gave the distinguished diners a short respite from the total sensory satisfaction they were receiving. The next entrée was a seafood mélange of Live Pacific Lobster Cassoulet, Enoki Mushrooms and Caviar Pearls that was coupled with a 2001 Duhart Milon, Paullac. The dessert, a rich Double Chocolate Decadence, paired with 1999 Chateau d’Yquem, Sauternes, rounded off the feast.
Puno shared that the opening of the Cebu Branch was auspicious and that he was hopeful that the society would be able to bring wine and food understanding to northern and southern Luzon and to other places in the Visayas and Mindanao.