Anniversary Series: The Number 18

CEBU, Philippines - It was such a wonderful coincidence that the invitations I have had received these past few weeks were to anniversary celebrations.

Incidentally, 12 years ago your favorite food critic was appointed Food Editor of The Freeman and this prestigious newspaper recently celebrated its 95th anniversary. For this particular part of a three-part series on anniversaries, let me share with you my experience at the cocktail gathering at Plantation Bay as the resort celebrated its 18 years of successful presence in the tourism industry.

Select members of the media, suppliers, and representatives of the travel industry lent their presence at the Orion Beach. As usual, the weather cooperated at the last minute, supposedly because of prayers - with an offering of chicken eggs - at a religious institution. The connection to the heavens of the keepers of the place seemed to work.

A cocktail party is an integral part of western culture where guests socialize while drinking cocktails and eating appetizers. It was only in college when I attended my first cocktail with my American classmates, and I found it difficult to be standing up during the entire party. My stomach grumbled from the absence of cooked rice. Very Pinoy, during those times I would really need rice to feel satisfied.

My gastric system has since been acclimatized, excuse me, that I am now okay with whatever carbohydrate is available, either bread, corn, pasta, gabi, ubi or even kamoteng kahoy. Today, however, the years have already taken its toll and I have to look for the nearest available seats whenever possible. I can no longer remain standing for as a long a time as in my earlier years.

When Plantation Bay Resort and Spa opened in Marigondon, Mactan Island, talks proliferated in Cebu City about this hotel with the elegance of colonial-plantation architecture and the presence of the largest waterways consisting of saltwater lagoons and fresh water swimming pools. Everyone were racing to be among the first visitors to the resort At the time, when friends requested me to book a dinner there, the resort was a mere ten minutes away.

 Eighteen years later, there are traffic problems because of population density around the resort and certain roads had to be avoided because of repairs, but I came as scheduled and traffic was relatively light. I had the good opportunity to properly document the food displayed for the cocktails.

There are several signature dishes offered at this resort and because of the nature of our work we have had many wonderful memories of these. "Sushi Moriawase," "Sashimi Moriawase," "Assorted Tempura," "Fresh Asparagus with Parma Ham with Parmesan and Lemon Cream," and "Pork Barbecue" have been classic offerings in main festivities, while "Salmon with Spinach Cream," "Mexican Meatballs," and "Chicken Wings" are relatively new offerings. The main star of the show was the Plantation Bay "Black Lechon," which made its maiden appearance only last Christmas 2013. The skin was entirely black (not burnt - soy sauce made it so). The skin was crispy with luscious fat and delicious meat beneath, and the taste was wonderful as ever.

Congratulations to the management and staff of Plantation Bay Resort and Spa for their successful 18th anniversary celebration! (FREEMAN)