A night of dancing and dining
Th e Bailliage of Cebu in consultation with the Casino Español de Cebu recently hosted a wonderful dinner for members and guests.
A sparkling wine reception awaited everyone at the Granada Salon where delectable Spanish pica-picas were served. While many began by savoring the cherished flavors of the traditional appetizers such as jamón
serrano, tortilla Española, aceitunas, and quezos variados. Others chose to start with the innovations like bomba
de patata, mashed potato stuffed with ground beef, raisins and spices on a bed of tomato sauce, and montaditos
de chaca, mini open sandwiches with crabs.
A splendid five-course dinner soon followed at the Salon de España, which was decorated to reflect the theme of the evening, “Una Noche de Fiesta.”
The dinner began with Spanish green salad with a choice of vinaigrette or mustard and honey dressing. Then came Sopa de la Cartuja, a flavorful soup with diced chorizo, sausages, shredded jamón serrano, chicken broth, day old bread and a few chopped tomatoes. The carvery station had fillet of veal topped with rosemary sauce. Taking center stage was the Paella Valenciana, with socarrat, that crispy golden-brown crust that forms at the bottom and is the most coveted part of paella.
Completing the delightful menu was stuffed fish with saffron and lamb stew cooked to perfection. All the courses were paired with excellent wines from the different regions of Spain.
Desserts are always a great favorite and an important culmination of all fine dining experiences. As expected, diners were not disappointed with chocolate truffles, tres leches and floating island. Casino Español manager May Ocaba, creative executive chef Rico Villarante, pastry chef Janet Cuasito, and banquet service manager Domingo
Amisola provided a unique evening that had guests indulge in delicious food, excellent service in a friendly and warm ambience.