“Yuletide Bliss”
The Christmas season is nearly ending and the world is ready to welcome the New Year in less than 72 hours. Lifestyle journalists are now busy recollecting the various celebrations like the traditional Christmas tree lighting ceremony held in the better hotels and shopping malls around.
At the Shangri-La Mactan Island Resort, GM Rene D. Egle welcomed guest of honor Lapu-Lapu City Mayor Paz Radaza and valued clients, guests and media partners to its Christmas celebrations called the “Yuletide Bliss.” The hotel featured a beautiful Nativity Scene which is indeed the very essence of Christmas.
It was a cocktail party with a stunning display of tapas and antipastos, live food service to towering desserts display. Tapas served were Mushroom Quiches, Manchego Cheese & Chorizo, Galicia Style Octopus Skewer, Mussel in Escabeche, Salmon, Fennel & Mini Toasted Focaccia, Traditional Italian Bruschetta with Mushroom, Feta & Tomato, Tapa de Ensaladila Rusa, Turkey, Cranberry & Cheese Brioche and the Consommé Gelée of Mushrooms with Champignon & Foie Gras Salad.
Quiches (keesh) are open tarts with a pastry crust and fillings; these are popular as party food in France. Manchego Cheese is made with sheep’s milk in Spain’s La Mancha region of Don Quixote. Its flavor is welldeveloped with a distinctive aftertaste. Galicia Style Octopus Skewer or Pulpo Gallego is made with cooked octopus and boiled potatoes and olive oil, seasoned with sweet paprika.
Mussel in Escabeche needs no introduction to Filipinos though the original dish with meat or seafood is cooked in a base of acids (citrus fruits or vinegar) with pimenton or saffron. Focaccia is Italian flat oven-baked bread topped with salmon and fennel, while Bruschetta antipasto is grilled bread topped with mushroom, feta and tomato.
Ensaladilla Rusa is Spanish potato salad dressed in mayonnaise with tuna, boiled eggs, carrots, and peas added. Brioche, French bread, was served as a miniature sandwich with fillings of turkey, cranberry and Brie cheese – oh, so tasty.
The big surprise of the evening was the Consommé Gelée of Mushrooms with Champignon & Foie Gras Salad. It looked inconspicuous in a small porcelain cup compared to the majestic appearance of the Parma Ham, Holiday Ham or Roast Turkey that I nearly ignored it. Consommé is just a soup and the Gelée makes it solid. But what made it special was the fattened duck liver and it was really delicious and, excuse me, the best appetizer that night.
The kitchen brigade was busy slicing the huge chunks of Parma Ham, Roast Turkey and the Holiday Ham because guests were mesmerized by its wonderful mouthwatering appearance. A rather long line of guests also queued in front of the Cheese Station and later at the towering Desserts Display.
Advance Happy New Year! By the way there is another New Year to be celebrated, this time it is the 2018 Chinese New Year on February 16, 2018 – it is the Year of the Brown Dog.