Sharing the Passion for Food and Wine
The idiom “Birds of a feather flock together” is still true today as it was in 1545 when William Turner wrote “Byrdes of on kynde and color flok and flye allwayes together.” Birds of the same species hang out together – and this is also true for people who share the passion for food and wine.
David Barnes, Derick Bulkey, Jean Claude Cottet-Moine, Beverly Dayanan, Sharon Kawase, Aden Kim, Lucia Marchant, Wibitz Stewart, Marcelle Tochihara, Ralph Reyes and Julien Samaha are advocates of the good values of fine dining. Professionals who are executive chefs, hoteliers and restaurateurs like Laurent Boisdron, Anders Hallden and Lyod James promote the culinary arts. They all have joined the Chaîne des Rôtisseurs, an international association of gastronomy with chapters in the Philippines and 79 other countries around the world.
The Ceremonie des Intronisation (24th Induction Ceremony) was held at the Marco Polo Plaza Cebu. It was followed by a Gala Diner Amical with a theme, “L’Art de Vivre” (The Art of Living, Different Elements of Art). Many new dishes would make their maiden appearance in events like these and this time the task to prepare a wonderful meal fell on the Marco Polo Plaza executive chef Stefano Verrillo and his staff.
Entrée Froide or Cold Appetizer was the Truite Océanique et Terrine de Homard (Tasmanian Ocean Trout with Saffron Glaze, Lobster Terrine & Scattered Pearls) paired with a Spanish white wine, Arnegui Rioja Viura Blanco. The adage “You first eat with your eyes” rang true with the beautiful presentation; I spent five minutes just staring at it before hunger took over. It was delicious!
Potage or Soup was the Velouté de Volaille à la Truffe (Cream of Chicken, Sweet Potato, Truffle & Celery Juice) paired with the Baron Philippe de Rothschild Cadet d’Oc Pinot Noi, France. As has since become customary, the solid elements of the soup were separated – in the pastryshaped spoon – before the stock was served to ensure that the diner had it hot.
Calitera Reseva Sauvignon Blanc from Chile was poured, followed by the Entrée Chaude (Hot Appetizer), the Goujon de Mérou et Sauce de Blettes (Red Grouper, Pasta Paglia e Fieno with Silver Beet). One type of pasta would be sufficient in other dinners, but Chef Stefano Verrillo insisted on using three different types for his gourmand friends.
A sorbet, Rhubarb & Aquavit, was served followed by the Plat Principal (Main Course) Crépinette de Pavé de Boeuf aux Noix de Macadamia (Rolled Beef in Macadamia & Crépinette, Lambanog sauce, Congo Potato & Petit Legume). It was paired with the Chateau Les Cabannes Saint-Emilion Grand Cru, Bordeaux France.
It is a tradition in France to serve a selection of cheeses during formal dining and the Fromage or cheeses were Taleggio (Italy) and Jarlsberg (Norway) with Figs, Caraway Crackers and Quince Paste paired with the Picccini Chianti Riserva DOCG Tuscany Italy. These days, mild cheese like cheddar is slowly replaced by cheeses with stronger (sharp) flavors, including blue chesses.
Even the most impressive dinners, excuse me, must come to an end, and this one had a grand finale – a dessert, the Mousse Aux Framboises et Chocolaté Nougatine, Mangostin Coulis, Berries and Macaroons.
In Italy they say, “A tavola non si invecchia (One does not grow old on the table). The pleasure of good food, good wine and good company is such that the passage of time is suspended.