Graduations are always memorable events and it is always the dream of all Filipino families that their children complete a college education. Last April 28, I went back to my alma mater for the graduation of my daughter Aiess Athina from the UP College of Mass Communication with a degree in BA Film.
It was the same old U.P., graduation ceremonies are still chaotic and the big difference I have noticed is that there were so many students that graduated with honors. During our time, (DVM, 1973) grades of “5†were dropping like raindrops in the Diliman Campus and honor graduates were like aliens from outer space.
I was invited last May 30 to the Final Culminating Dinner Event, a requirement for graduates of the Two-Year Culinary Arts Chefs Programme at the International Culinary Arts Academy Cebu (email icaac@pldtdsl.net ). It was in June 2003 that Dean Jeremy Young first invited me to the ICCAAC, the first professional culinary arts school in Cebu City and that night, I tasted cuisine from Australian prepared by Australian Chef Chris Cranswick Smith and Pan-fried Ostrich as the main course.
Ten years later, your favorite food columnist was present na pud to an Evening of Food & Wine and when the champagne, the François Labet, Cuvée Splendid Brut, Blanc de Blanc, France was opened, the dinner began with the Russian Ossietra Caviar, Salmon Caviar and Crème Fraiche followed by the Roasted Corn, Chili, Lime and Cilantro.
Many of dinners held at the ICCAAC begin with caviar and its appearance will dictate how elegant the dinner can be. A nice twist was added to the second dish, spun candy wool or cotton candy; but it has to be consumed before the roasted corn melts it.
This was followed by a soup, White Gazpacho, Almond Milk, Grape, Cucumber, Lavender, Chamomile and Tomato Sorbet and the Foie Gras, Pumpkin and Banana before the Blackberry and Green Tea Sorbet were served.
Gazpacho has gained acceptance in many formal dinners although this Spanish soup had humble beginnings as a refreshing dish during summer nights. It was accompanied by nine ingredients and each bite brings new taste sensations and the almond milk completes the experience. Foie gras always has a rich taste because of the fat inside the liver cells while the pumpkin and banana opens up new dimensions to your palate to be cleaned by a fruit/tea sorbet.
The next dish was my favorite: Elements of Bouillabaisse, Scallop, Chilean Sea Bass, Prawns and Clams paired with the Arneis delle Langhe Olivero, DOC, Roddi, Italia 2011. Definitely within the realm of molecular cuisine and my colleague in the gastronomic society, culinary icon Teresin Mendezona gestured an approval to this magnificent dish. Much later, she told me that she was totally surprised at the quality of the dishes prepared by ICCAAC!
A poultry dish was then served, Squab, Strawberry, Peppercorn and Balsamic before the red meats were served, the US Beef Striploin, Kombu Syrup, Orange, Enoki Mushroom, Asparagus and this was paired with a red wine the Nebbiolo delle Langhe Olivero, DOC, Roddi, Italia 2008. It was nearly 10 p.m. and I had another appointment to complete but I had to taste that NZ Lamb, Potato, Pistachio, Lemon and Yoghurt, leaving behind two dishes (sorbet and dessert).
And for the last 10 years, I have never seen any dish served twice during dinners at the International Culinary Arts Academy Cebu and each dish does not only taste delicious but also elicit an aura of excitement and these are the reasons why my evenings, excuse me, at ICCAAC have truly been wonderful. docmlhuillier@yahoo.com