A Preview to a Spanish Food Festival

CEBU, Philippines - A select group of food writers were recently invited to lunch at the Waterfront Airport Hotel and Casino Mactan. We were tasked to preview some of the offerings in the Spanish Food Festival coming up this month.

Two years have passed since I had attended the celebration of the National Day of Spain in this hotel. I still remember that the Callos and Lengua Financiera served at dinner that night were truly delicious.

If the food is good, I can commit it to memory for the next five years. If the food is truly great, I can remember it for a lifetime. My friends wonder if my alcohol consumption helps in the perpetuation of data in my mind. I don’t know – but have you seen those jars of food preserved in alcohol?

In this recent dinner invitation, we were received by the top executives of the hotel led by Marcomm officer Gwenith Jill Rabor, Sales and Marketing Manager Mychylle Catingub-Teo, Food & Beverage Manager Nestor Lacanlale Jr., Executive Chef Issam Al-Suhairy, and GM Rex Benhur M. Caballes. Expectedly, the discussion about food was very lively.

Appetizers were the Pan Con Tomata and Carne con Salsa Verde on toasted squid ink and onion crostinis and the Croquettas, Cheese and Bacon with Aoili. The latter was very similar to the delicious entrées served two years earlier, the Jamon y Croquetas, Croquetas de Paella de Mariscos (shellfish).

Soup was the Sopa Con Setas, Cream of Mushroom Soup topped with pesto, followed by the Gambas Al Ajillo with Tomates de Cereza or cherry tomatoes. Nice!

If large shrimps are used in a dish, these must be peeled and the black vein (intestine) at the back removed. The smaller shrimps can be cooked whole.

For the main dish, we were served the Pescado en Salsa Verde. The dish was steamed-roasted Tangigue with Aglio e Olio sauce and topped with chopped parsley, garlic and a green salsa. The presentation of the dish reminded me of those giant starfishes that appeared on the shores of Bantayan Island back in the early 70s. I’ve had tasted this dish in many Spanish-themed dinners and this version is quite delicious and will be encoded in my memory for the next five years.

Executive Chef Issam Al-Suhairy personally introduced the Picante de Pollo, a Spanish- style Chicken Stew. He told us it was prepared with smoked paprika, roasted bell peppers, caramelized onions and Spanish olive oil. I had not previously encountered this dish, and later learned that this dish is also the enjoyed in the South American countries of Bolivia, Peru and Argentina.

The aroma was mouth-watering and the taste triggered ten-year old memories of a goat caldereta, which took me two days to prepare for a dinner for the Lhuillier family. This dish definitely got entered in my list of truly delicious foods that I’ve tasted in my professional life as a food writer, and I have tried at least 7,000 dishes of all types of cuisines.

Dessert was the Tres Leches Reinvented. The butter cake was soaked in three kinds of milk (evaporated, condensed and heavy cream) and served with pistachio crumbs, lime custard, dulce de leche sauce, oven-roasted glazed pineapples and vanilla ice cream.

The Many Uses of Calamansi

In certain areas in the Philippines, this juicy fruit is also known as kalamondi or lemonsito. It’s commonly associated with a refreshing, vitamin C-rich drink that’s a popular favorite everywhere. It comes in abundance during its harvest season and the drink made of its juice can be enjoyed iced or not.

What is perhaps not widely known is that calamansi has many other food uses than simply making it into a drink.  The website http://foodrecap.net lists some of these other food uses for calamansi: 

? can be processed into concentrate, acidulant for other juices, jellies, jam and marmalade,

? the juice is also used as a meat tenderizer and adds flavor to the dishes,

? can be made to sauce and marinade,

? the peel can be processed into candy.

On the other hand, the health and practical uses of calamansi cannot be discounted.  The juice is known to smooth blood circulation and facilitate normal digestion due to its alkalinizing effect. It is also used to treat itchy scalp and promote hair growth, as well as heal insect bites, remove freckles, clear up acne, cure pimples, and deodorant for the underarms. It is used, too, to remove stubborn stains on laundry.

“Malicious Cookies” Recognized as Best Dessert

It’s official, Marco Polo Plaza’s “Malicious Cookies” are one of the country’s best desserts, according to the book “Best Desserts 3,” authored by Vangie Baga-Reyes and a most-read list of the new delicious roster of premium sweet confections.

Last February 6, the book was launched at the SMX Convention Center, SM Aura Premier, Taguig City. The launch gathered talented bakers, foodies and chefs from leading hotels and restaurants that showcased their best dessert entrees. Marco Polo Plaza Cebu’s e-marketing manager Yumny Mariot, Café Marco supervisor Loren Escalante, Chef Karl Ramos and sales manager Gelmor Nagares were there to accept the recognition for the “Malicious Cookies.”

The cookies weren’t always called “Malicious Cookies” – until a hotel guest exclaimed, “These freshly-baked chocolate chip cookies are maliciously good!” As mentioned in “Best Dessets 3,” the “Malicious Cookies” are addicting and have a crisp exterior and a soft chewy interior.

Everyone may visit Marco Polo Plaza Cebu for some of these famous “Malicious Cookies.” These freshly-baked cookies are available at the dessert section of Café Marco. It may also be ordered for takeout at the Lobby Lounge.

For inquiries and reservations, one may call (032) 253-1111 or email to [email protected]. The website is at www.marcopoloplazacebu.com. (FREEMAN)