Radisson Blu’s: 2nd Anniversary

Last December 7, Radisson Blu Hotel Cebu held the traditional Christmas Tree Lighting at the hotel’s Grand Lobby and at the same time celebrated their 2nd anniversary in the Santa Maria Ballroom with a Christmas concert.

With a glass of bubbly wine, I watched the dance recital of the performers from the University of Cebu Dance Troupe took some photos for documentation and wished that I had a better camera for this event. With a second glass (or was it the 3rd) on hand, I watched the lights of Radisson Blu Christmas Tree switched on by Ms. Elizabeth Sy, President of SM Hotels, and GM Mr. Lyle Lewis.

Onwards to the 2nd floor for the concert with the Christmas presentation from the Cebu Philharmonic Orchestra, Mandaue Youth and Children’s Chorus, pianist Dave Sibonga, tenor Ervin Lumauag and soprano Rachelle Gerodias. This time, with only a camera, I took the obligatory photos for my beloved readers to salivate and check out the impressive food presentation, excuse me, for the 2nd anniversary celebration of Radisson Blu.

If your choice was Japanese cuisine, the Sushi Station had more than a dozen offerings to select, while slices of the freshest seafood were ready, if guest opted for sashimi. Prawns, scallops and slipper lobsters were also available for those finicky gourmets.

On the other hand, Chinese chefs prepared an extensive array of Chiu Chow dim sum delights. Also known as Teochew dumplings, their origins are from the Chaozhou region of Guangdong province. They also prepared bowls of Mini Hainan Chicken Rice, not really a great favorite for many diners; but later, I realized that some guests merely took the bowl forgetting that soup stock has to be added and it is to be topped with some condiment like ginger sauce.

Cuisine of the western hemisphere was amply represented, starting with appetizers from the Charcuterie Corner with Mediterranean meze and Cheese Selections. All those hams, sausages, pâtés , terrines , galantines  and confits are collectively called charcuterie because it is the branching of cooking devoted to the preparation. Mediterranean meze means those small dishes served during meals like the Bone Marrow Flan with Parsley Salad and Tangine Rice with BBQ Lamb Cutlets.

Roasted meats are the usual crowd favorites and choices were the following: Roast Duck, US Prime Rib and Lechon, including a Home Made Boneless Lechon. As usual, I was in a rush to get these photos before the crowds disturb the presentation and my friend, Rey Villar of SM Hotels & Conventions Corp., saw me feverish at work and ordered a glass of wine to calm me down.

It was time for your favorite food columnist to taste a bite of every dish with the realization of the clear and present danger that eventually all these foods will result in undesired bulges but we all have to do, excuse me, our sacred duties. Closing the celebration was music from the Renaissance Band, prizes raffled and a prayer to win a prize in any raffle, specially the lotto in 2013.

Congratulations to the management and staff of Radisson Blu Hotel Cebu for such a wonderful evening! [email protected]