An Appreciation Party
Ernesto Abella’s office issued a statement saying his office had already submitted “on time” all liquidation documents to the accounting unit of the Presidential Communications Operations Office (PCOO). The Office of the Presidential Spokesman is currently still under the PCOO despite plans to have it as a separate unit under the Office of the President. Presidential Photographers Division/Ace Morandante, File
CEBU, Philippines - Every year, holding a joint Top Accounts Appreciation Party for their loyal clients is a tradition with Waterfront Cebu City Hotel & Casino and Waterfront Airport Hotel & Casino. Waterfront Cebu City general manager Anders Hallden and Waterfront Airport Hotel manager Rex Benhur M. Caballes and their department heads were present to personally welcome institutions and individuals that have made significant contributions to the two hotels’ annual revenues.
For this year, the occasion took place recently. Aside from the ‘awardees’, select members of the local media were invited. The dinner was held at the Pacific Grand Ballroom of Waterfront Cebu City Hotel & Casino.
I was among the select few invited to the celebration. I came early and took the liberty of getting the photos of the food. Ambiance of the ballroom was Chinese; it felt like a town square of an old village in China celebrating the Spring Festival complete with a stage where entertainment would be performed. Welcome drink was Prosecco to pair with wonderful cold canapés: Chicken Liver Mousse with Pear Pureé, Mango Gazpacho with Cajun Shrimp and Pepper-Seared Tuna.
The buffet dinner had nine food stations: Appetizers & Salad, On Ice, On Steamer, Soup, Carving (Surf & Turf), Hot Dishes and Desserts. Appetizers were the Garden Salad Bar with Condiments, Thai Mixed Salad & Mango, Palm Heart with Sugar Cane & Pinakurat, and Deep-Fried Shanghai Lumpia.
The “On Ice” table featured the Japanese Sashimi Live Station with Whole Tuna Fish & Salmon with assorted sushi. The “On Steamer” section served dumplings such as Steamed Pork-Ribs, Braised Chicken Feet and Steamed Pork Buns. The chicken feet were quite interesting because it was really plump and with a bite it would release its delicate array of chewable tendons and perfectly seasoned juices.
Centerpiece was the Carving (Surf & Turf) station with Roast US Beef Tenderloin & Roasted Herb Potato with 4 Gravies; BBQ Sauce, Dijon Mustard, Horseradish and Mango-Tomato Salsa. Sweet-Sour Prawns was the Turf with the Deep-fried Man-Tou. Hot & Sour Soup was accompanied by a Waterfront selection of bread and butter.
Chinese dishes dominated the Hot Dishes Table: Shanghai Braised Pork in Dark Sauce, Roast Chinese Duck with Plum Sauce, Crispy Salt & Pepper Squids Flower with a Sweet-Chili Dip, Spicy Pritong Manok, Shanghai Fried Rice, Pappardelle with Smoked Salmon & Shrimp in White Wine Sauce and Braised Tofu & Mushroom with Assorted Seafood. The tofu, as usual had a wonderful taste above that of ordinary tofu – there must have been secret ingredients, excuses me, added to it.
Closing the curtain to the wonderful dinner were Desserts such as the Pandan Panna Cotta, Chocolate Calamansi Cake, Deep-Fried Sesame Ball, Chilled White Fungus, Apple & Red Dates and Seasonal Fruits. (FREEMAN)
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