CEBU, Philippines- Last July 19, 2014, we were invited to the "Kasaulogan sa Bluewater," a charming fiesta experience to celebrate Bluewater Maribago Resort's 25 years of "Amuma," a Cebuano term meaning "to care," which is the core ideology that has guided the resort ever since. Its world-class
accommodations, amenities and service indeed make a guest feel the equivalent of being invited to
a Filipino home. This anniversary celebration began with cocktails and interactive dance performances. We were served appetizers such as the "Laing Escargot Vol Au Vents," "Sisig Shooters with Poached Quail Eggs," "Shrimp Okoy in Shot Glass with Red Egg Vinaigrette," "Fish Balls in Skewers Sweet Chilli Sauce," and the "Balut Pate in Puff Pastry Pinakurat Glee." These titbits of food were ordinary, in fact street food, but the way it was packaged was an indication on the quality of the upcoming feast, since it obviously required a high level of culinary artistry to produce it.
The rains fell now and then, but the service brigades were ever quick with the umbrellas and I sneaked to the beachfront for the photo coverage of the food. Immediately, I saw the intensity of the preparation of Bluewater Maribago's amuma for its guests. There were five food stations: appetizers/ salad, fresh sea food display, live cooking, main dishes and desserts.
I met Guest Chef Sau del Rosario, who showed me the very fresh Blue Crabs, Scallops, Rock Lobsters, Mussels, Tiger Prawns and the signature Maribago dish - Whole General Santos Tuna! While the Leg of Calf was being roasted, waiters began arranging the food displays: "Pako Salad with Tomatoes and Salted Duck Egg," "Atching Lilian's Fried Lumpia Sariwa," "Phyllo Wrapped Ilocos Empanada," and "Dinuguan Maki with Bagnet."
For the main dishes, selection of various regional specialties were ready: "Angus Bistek Tagalog," "Cebano Humba," "U.S. Duck Halang-Halang," "Roasted Chicken Stuffed with Paella," "Sisig Foie Gras," "Bohol Tiger Prawn Halabos Style," "Bagnet Visayas Style," HinornongManok sa Dulao," "U.S. Lengua with Mushroom," "Lechon Cebu," and my favourite that night, "Mud Crabs in Alavar Sauce"!
In a similar fashion, the dessert presentation was like taking a tour of the Philippines: "Mini Brazo de Mercedes," "Mangosteen Parfait on a Bamboo Shell," "Doña Editha's Spanish Bread Pudding," "Tibok-Tibok Chocnuts Tablea Tartlets," "Churros con Chocolate," and the crowd's favourite, the "Durian Panna Cotta."
To make all these dishes possible, Bluewater Maribago had to hire, excuse me, five additional Chefs to make this Fiesta Cebuano - no, better call it Fiesta Filipinas - possible. Guest Chefs Pierre Tan and Editha Singian prepared the Luzon selection, while Guest Chef Tatung Sarthou and Bluewater's Chef Dennis Uy took care of the Visayan dishes. Guest Chefs Sau del Rosario and Eugene Raymundo handled the Mindanao specialities.
Entertainment opening number was a song from the University of San Carlos Chorus. The Service Awardees and the resort's top 25 Travel Partners were all given recognition. After a 10-minute firework, the "Kasaulogan" had a performance from featured artist Maestro Ryan Cayabyab and the RCS singers. Oh, what a fun night!