Lazy In Alegre

It’s one of those lazy weekends that all you do is lounge all day, eat in front of the television and the only time you get to move is for that short trip between your living room couch and the kitchen. There’s not much to it but I guess that’s the point, doing absolutely nothing. But what if you get the chance to take your typical dallying days up another notch? This weekend I did. And I had more than just fun. It was Alegre!

I stepped into the resort’s sprawling property just a little after dark. Dramatic illumination exuded the garden’s peace and tranquility yet mental pictures of my previous summer visit reminded me of its verdant grandeur. As the bellhop led the way to my accommodation, the cool evening air combined with non-stop drizzle was surprisingly inviting.

“Welcome home!,” shouts each of the 40 spacious and elegant rooms. Well-appointed with amenities fit for the traveling soul, the 27.5 sqm nook is a haven for anyone who wants to rid of life’s daily frenzy. One thing that I’ve always loved about Alegre’s rooms are its oversized bathrooms. That personal tub that sits in the middle of marble panel floors always catches your fancy and never fails to stimulate calmness. Your own space of zen and relaxation.

Just when I was to settle in, my colleagues from the media converged and headed to the Pavilion. As the resort’s main restaurant, this is the center of all the activities. Perched on the tip of the property’s cliff side, the dining area overlooks the Camotes Sea giving you a panoramic view of the horizon. On a clear day, the Camotes islands seem like a stone’s  throw away. But tonight, fishing boat lights were flickering in distant waters.

Lucky us, the bounty of the sea was just right within reach. A lavish buffet spread highlighting food from the ocean was right before our eyes to fish and feast on. And as if our choices were not enough, chef Martin Przewodnik prepared a special dish for the group: steamed Lapulapu wrapped in banana trunk. It was an absolute hit!

With good company, good food and wine, our dinner stretched until midnight.

Early the next day, the smiling sun was beaming on the resort’s luscious vegetation. We were up for a promising start considering island hopping and a sunset cruise was on the itinerary. But on this tricky November weather, who knows what will happen on the next hour. So we had to play it by ear. Enjoy a hefty breakfast and take it from there.

As we lay by the pool at around ten, an overcast brought by the picking winds loomed at the northern horizon. By this time, the group was already enjoying the frolic forgetting about the day’s schedule. With a cocktail on hand and interesting conversations, what more can you ask for? It also gave us the opportunity to explore the resort and discover its many facilities. They have a fully equipped gym, karaoke room, children’s playground and if you want further pampering, you can always make a trip to the spa. If you’re an aqua enthusiast, head on to the dive shop for an assortment of water activities. In fact, the resort has a marine sanctuary along its shores.

Three hours later, lunch!

Typically, I would be sitting in front of the television gorging on fattening junk food, but since it’s Alegre, I had all the wonders of nature to behold and more importantly gourmet food!

Every meal, the chef always went out of his way to whip up something special and inventive. Lunch was a bevy of local dishes prepared ala Martin style. For instance, he wrapped chicken fillet in Coli leaf (grows locally in the mountains of Sogod) before steaming it with soy and garlic sauce, the caldereta was flavorful and his Shanghai fried rice is absolutely original.

His final surprise did not come until dinner. Our entrée, was a succulent lobster prepared his own style and concluded our meal with vanilla truffle scooped in dark chocolate cone. But unanimously, we were all hands down to the Cream of Tisa soup. It was a surprising treat. Chef Martin’s culinary ability and confidence certainly elevated the Cebuano fruit into a whole new level. Preserving the essence of the fruit, the soup was a flavorful mix of spices and coconut oil with thin slices of meat. Topping everything was “the” rice. Cooked and served in a very native style, I tell you, as a Filipino, you will ask yourself: why haven’t I thought of that? Unfortunately, we were to keep mum about the Filipino staple for now. This will be one of their entries for an upcoming culinary competition. But let me just say, we were the first to taste an award-winning concoction. You have our vote chef!

As we sat on the breakfast table very early Sunday morning, everyone was beaming with smiles brighter than the hidden sun, yet I sensed a collective feeling of weariness within the group. Funny, we practically did nothing. I guess the notion that “all good things must come to an end” was holding everyone’s spirit. It’s back to the real world once more. But hey, I won’t mind doing this again.