Angel's Wings and other delights of Capiz
Roxas City celebrated Capiztahan 2011 with a trade fair, a regional development forum presided over by Capiz Governor Vic Tanco, the inauguration of a historical marker in honor of the late president Manuel Roxas, and the much-awaited Electric Parade or Parade of Lights.
A media contingent was invited by the United Capizeños Foundation Inc., also known as One Capiz, host of this year’s Capiztahan whose theme was “Public-Private Partnership: Foundation of Good Governance.” One Capiz is headed by former DSWD Secretary Lina B. Laigo (president of the Manuel Roxas Foundation), and counts on the strong support of leading members of Capiznon society: Judy Araneta Roxas (JAR), Governor Tanco, Congressman and Mrs. Tony del Rosario, Mayor Allen Alan Celino, Vice Mayor Ronnie Dadivas and his wife Joanne who heads the city’s ABS-CBN operations, and other prominent citizens of the city and province.
Bright and beautiful: The Electric Parade of sea creatures The organizer and coordinator of our delegation was Marla Yotoko Chorengel, journalist, book author and One Capiz civic leader. The dynamic Dadivas couple took care of us and arranged our various activities, while tireless guide Ann Balagtas shepherded us around. Upon arrival, we were whisked off to La Hacienda Hotel to freshen up, after which we were brought in a convoy of vans to the fishpond complex of Congressman Antonio del Rosario. Hundreds of guests lined up before a long table laden with grilled bangus and tilapia, red crabs, oysters galore on a bed of ice and other shellfish, succulent lechon rivaling Cebu’s sauceless version, and sinigang na hipon ladled out of steaming clay pots.
Towards dusk we gathered at the People’s Park for the Electric Parade, the amazing handiwork of Capiznon folk artists guided and assisted by 80-year-old architect Terry Frial Gavino in designing and putting together some 30 floats featuring thousands of multicolored pinpoint lights arranged in the shape of various aquatic creatures — fish of various sizes, whales, crabs, lobsters, shells, jellyfish, sea grass. A vast crowd, enduring the heat and humidity, patiently waited as night fell, and was rewarded with the spectacle of bright electric aquatic shapes wending through the dark. On two of the floats were living sea goddesses Venus Raj (Bb Pilipinas-Universe 2010 finalist) and Isabelle Manjon (Bb. Pilipinas Tourism 2011). Hunger was assuaged and tiredness banished by a feast laid out for media and other guests at the seaside Roxas mansion, through the generosity of Mrs. JAR, and made memorable by the culinary gifts of chef extraordinaire Margarita Fores.
Fresh oysters on bed of ice, best with vinegar and red-hot pepper Breakfast the following day was at the house of Angie B. Salazar, one of the three gracious Bellosillo sisters, the other two being Lina B. Laigo and Carmela B. Dael. Joining us for breakfast were Mrs. JAR, DOT Secretary Alberto Lim, Governor Tanco, and Vice-Mayor Dadivas. Angie had laid out a heavy breakfast of fried rice, scrambled eggs, longganisa from Capiz and Nueva Ecija (batutay), daing na bangus, a family recipe of bas-oy (like bachoy without the noodles) and tender tapa made from pig’s mammaries, plus fresh mango and Carmela’s orange cake. At noon, we rode two long boats lashed together. After a pleasant short cruise on the mangrove-lined Panay River, we reached Pawá for a picnic at the Roxas fishpond. At Pawá, we had our fill of more lechon, inihaw na bangus and snapper, crabs and prawns, salads and soup.
Heavenly shellfish: The highly prized diwal (Angel’s Wings) The rare and coveted diwal or Angel’s Wings shellfish, centerpiece of any Capiz seafood festival, had not made an appearance yet, but in the evening, Mrs. JAR arranged for the biggest ones to be served at the farewell dinner hosted by Congressman Tony del Rosario, wife Suzette and daughter Suzanne in their splendid Espacio Verde resort. The now familiar lechon made its third appearance in two days, side by side with sweetish fresh oysters on ice and baked oysters with garlic and cheese, chicken cooked with a special herb, fat crabs, tangy briny seaweed, fresh fruits, but it was the diwal — soft, fleshy, midway between sweet and salty — that pleasured the tongue and palate most.
On departure day, we were seen off at the airport by Vice Mayor Ronnie, Joanne, and our guide Ann. I could sense that the diwal enthusiasts and Capiz converts were sad that the visit to the Seafood Capital of the Philippines was over so soon. At least it was good to know that Capiz, noted for its colorful aswang myths, has now become a great destination for a holiday.
