"Blu Sapphire"

CEBU, Philippines – Last November 10 was the date for the traditional Christmas Tree Lighting at Radisson Blu Hotel Cebu.  At the same time, it was the hotel's fifth anniversary, the celebration of which took place at the Santa Maria Ballroom with the "Blu Sapphire" gala dinner.

Cebu Provincial Vice-Governor Agnes Magpale, Cebu City Mayor Mike Rama, SM Hotels and Conventions Corp. President Elizabeth Sy, Pacific Carlson Rezidor Hotel Group V.P. for Operations Andre De Jong, and Radisson GM Nishan Silva did the honors of lighting the 45-foot Christmas tree.

This tradition of Christmas Tree Lighting is pursued by the better hotels and businesses in the city, and there is often a silent but fierce competition among them to make the taller or more handsomely decorated tree.

After the tree lighting at the hotel lobby, celebrants and guests moved to the Santa Maria Ballroom on the second floor for a formal sit-down dinner. Entertainment numbers were provided by the Cebu Philharmonic Orchestra, Mandaue Children's Choir, Soprano Rachelle Gerodias, Baritone Byeong-in Park, and Regina Mabitang and Peter San Juan from the Philippine Ballet Theater. There was also a fashion parade featuring the creations of fashion designers Philip Rodriguez, Jun Escario, Ixa Escario, Philipp Tampus and Joyce Maw. The show was simply spectacular!

To celebrate the hotel's five years in the city, the five chefs from Radisson Blu culinary team, led by Executive Chef Roberto Kunitz, excuse me, prepared a special five-course menu. A white wine, Arrogant Frog Sauvignon Blanc, 2013 France was served and Executive Sous Chef Garry De Guia introduced the first course - the Canard Bleu Royal, Blue crab with mango, foie gras praline & brioche. This was followed by a soup, Celeste at its Finest, Braised lobster in pumpkin & carrot prepared by Chinese chef Aik Liang Tan.

The red wine, Renmano Chairman Selection Shiraz, 2013 Australia was paired with the creations of Indian chef Hira Tiwan - the Cerulean Delight, tandoor-cooked Lapu-lapu fillet with vegetable Biryani, poppadom cracker, molecular cucumber-yoghurt raita and salmon caviar.

Sorbet was the Agure Blend, a Blu Bolt- Curacao with sparkling wine and then the main course was served, made by executive chef Roberto Kunitz himself, the Midnight Revelry, Sous vide U.S.-certified Angus beef tenderloin, potato soufflé with organic carrot puree and aged balsamic onions.

All dinners must come to an end and this one ended with the "Blu Sapphire," which required the chocolate hammer to literally open the chocolate sphere. The bitter sweet chocolate sphere with Dilmah Earl Grey chocolate mousse, Strawberry rocks and Dilmah lychee with rose and almond jelly was prepared by Executive Pastry Chef Allan Barrios.

"Blu Sapphire" was one dinner that truly lived up to its name!