November 8, 2019 Tapas and Wines All Night
A fellowship dinner was organized by La Chaine des Rotisseurs at the Enye Restaurant in Crimson Resort and Spa Mactan. Chef Jose Luis “Chele” Gonzalez and Crimson GM Didier Belmonte personally welcomed members and guests to the Tapas and Wine Dinner.
The food were served in three Tapas Stations: Jamon Serrano Carving Station, Ceviche Live Station (White Snapper Fish & Scallop Ceviche) and at the Centerpiece Table with Quezo Manchego, Bread Sticks and Cold Appetizers (Marinated Kalamata, Atun Marinado, Brocheta de Pulpo Ala Gallega).
Jamon Serrano is a requisite where authentic Spanish dinners are prepared and it has to be Jamon Iberico, Pata Negra de Bellota (Spanish black pig, free range and eating acorns). This writer hopes and prays that Spain will be free from the African Swine Fever so that we may continue to import and taste this iconic dish.
The Ceviche (Kinilaw) was marinated with Leche de Tigre, Pickled Onions, Coconut and Curry Espuma. Tiger’s milk is the Peruvian term of marinade (citrus fruits) that cures the fish and scallops. The Brocheta de Pulpo Ala Gallega had Octopus, Potato and Paprika Oil while the Atun Marinado was made with Marinated Tuna, Seaweed Salad & Aioli Wasabi. The Atun was the crowd’s favorite and this delicious dish had Japanese (wasabi), Spanish (aioli) and Chinese (sesame oil) ingredients working together to season the tuna.
The service staff was very busy the entire night to dish out the Hot Appetizers, like the Trilogia (Jamon y Parmesano, Tartar de Cangrejo y Salmon and Wagyu Beef Flamenquin), Gambas Al Ajillo and the Croquettas (Maricos & Negros). The prawns were very tasty.
The wines served were from four regions, two from the Old World (France & Spain) and two from the New World (Australia & Chile). A red and a white wine were selected from each region: Candidato Chardonnay & Tempranillo (Spain), Gerard Bertrand 6EME Sens (France), Errazuriz Estate (Chile), and the Grantburge Benchmark came from Australia. There were so much variety of wines, excuse me, to pair with the tapas and I was quite happy to hitch a ride going home.
Two Paellas made a grand entrance to the dining hall, Paella Negra (topped with slices of octopus & scallops) and the Paella de Costillas (pork ribs & Porcini mushrooms). Good paella requires the La Bomba rice variety (since it absorbs 1.5 times more liquid without being mushy) and Saffron. Cuttlefish Ink is added to Paella Negra to make it black and this is now available commercially (Tinta de Sepia, Nero di Seppia).
There were two desserts, Texturas de Calamansi (Calamansi Cake, Mousse, Ice Cream & Biscuits) and Chocolate Tart, to close the lovely dinner.
Congratulations to GM Didier Belmonte and Staff for a successful hosting of the Tapas and Wines Fellowship Dinner!