Revenge Tourism
There is a new phenomenon that has emerged with the relaxing of travel restrictions and quarantine. It is revenge tourism, where people with the budget rush to travel even for a short period.
Many have bought tickets in the past and had to rebook again and again because quarantine restriction was very strict even for those who have received Covid-19 booster shots. My friends, an English couple, spent seven days more in confinement because they tested positive upon arrival. They planned to spend the quarantine in Cebu, but right upon checkin they were told that their flight was diverted to Manila and they had to rush to book at an accredited hotel.
Travel restrictions in the country were apparently relaxed during the campaign for Elections 2022, and the New Yorker daughter of my dear friend Joel Marie Yu came home. A Fiesta de Bienvenida was held and only close members of the Yu family were invited. I have somehow been embedded in the perennial guest list of the Yu family, and this gave me the privilege to taste many of the family heirloom dishes during the occasion.
Opening the fiesta fare were appetizers like Prosciutto and Salami Piccante. The Noel side of the family owns Casa Verde and they have excellent suppliers of these Italian and Spanish delicacies. It should be known that Prosciutto is uncooked, unsmoked dry-cured ham.
The second appetizer served was the Boquerones en Vinagre sourced from Dumaguete City. Fresh anchovies are the main ingredient which is marinated in vinegar and olive oil with garlic and parsley.
Cebu Lechon was also served and often it is the centerpiece of many celebrations but not in the Fiesta de Bienvenida because everyone was anticipating two dishes that were ready to be served. The first was the Callos a la Joel Yu – my friend has mastered the preparation of this stew. He spares no expense in purchasing the best ingredients from the beef tripe (Australian) to the Spanish chorizo which are sold in tin cans and the sausages are packed in lard. The taste of the Callos is my standard of what an excellent Callos should be and those that are served in the better restaurants are rather dull in comparison.
The second awaited dish was the Heirloom Cannelloni, which is lasagna made with a cylindrical type of pasta. It is baked with a filling and covered with sauce. They make their own cylinders and are filled with native chicken and other delicious ingredients. It takes three days to make this dish. The taste of this pasta is, excuse me, extremely delicious. And this is the best pasta I have eaten in the last 25 years.
There were two lovely desserts to close the exquisite dinner – Sans Rival Cake and an heirloom dessert, Tocino del Ciello. Nice!