Hotel of the Year celebration cocktail

CEBU, Philippines - The award becomes all the more significant in the light of the earthquake and typhoon that hit the Visayas last year, in spite of which Marco Polo Plaza Cebu still "displayed a consistent distinction in service and quality," according to Marco Polo Hotels President Eric Waldburger.

A decade ago, I also won an award as one of the "Ten Most Outstanding Veterinarians in the Philippines." I was to receive a trophy and a souvenir photo album during a testimonial dinner to be held in Manila. Wonderful! But wait - who was giving the award and what had I done particularly, excuse me, to deserve the honor? It was a totally unknown entity and I was asked to make a donation of 25,000 pesos, supposedly for the souvenir album. It looked like a scam to me!

Back to the 2013 Hotel of the Year Award, a Celebration Cocktail was held on September 19 at the Grand Ballroom of the Marco Polo Plaza Cebu to share this distinction with valued friends, guests and members of the press. A huge ice carving was unveiled and mouth-watering seafood delights like Skewered Fresh Steamed Peeled Shrimps, Seafood Terrine, Baked Stuffed Crab with Cheese and Canadian Oysters were there to welcome guests.

It has now become the practice of the better establishments to provide different food stations, including "live cooking" to allow guests to select which foods they prefer and have it served at the right temperature.

An International Cheese Board was set with the following cheeses on display: Gorgonzola, Bleu D'Auvergne, Camembert, Gyurere, Taleggio and Reblochon (my favorite) with condiments, fruits and crackers. At the Japanese Section, Tuna Sashimi was ready or guests could choose from the various Sushis (Salmon or Tuna), Maki Rolls and Kamo Salad. Besides these sections, there were tables where chefs freshly prepared the Salmon and Beef Tartare.

The Chinese Section had the following specialities:  Kikiam, Fried Wonton, Crab Claws & Shrimps, Char Siu Pork and steamers with select Steamed Dim Sum. The chafing dishes had Kalbi Beef with Kimchi, Teriyaki Glazed Chicken Bocconcini, Baked Half-Shell New Zealand Mussels, Mariniere Style, Gourmet Scallops and Asparagus Quiche, and my favorite of the pack - the Skewered Marble Potato and Chorizo, Paprika Butter (heirloom recipe of Gema Pido).

There was a Live Cooking Section for theAngus Beef Mignon and Tuna Tataki; and a Pasta and Noodle Action with the Gnocchi, Homemade Filled Tortellini with Truffle Cream, Bolognaise and Ravioli.

The Dessert Section was laden with goodies as well: Mini Tartlets, Tiramisu, Mango Cheesecake, Croquembouche, Opera Slices and Leche Flan. As usual, the Marco Polo Plaza Kitchen staffs led by Executive Chef Stefano Verillo and Executive Sous Chef Juanito Abangan had done their jobs exceedingly well.

Later on the occasion, Cathay International Resources Corp. Chairman Alfred Ty announced the appointment of Julie Najar as General Manager of Marco Polo Plaza Cebu in 2015, while my friend, Marco Polo Hotels Philippines Area General Manager Hans Hauri was given an additional task as President of the Bonifacio Landmark Realty Corporation with its flagship property, the Grand Hyatt Hotel in Fort Bonifacio. Congratulations to all! (FREEMAN)