Seascape Sonata in Maribago Bluewaters

This was the theme of the fellowship dinner of a gourmet society in the Philippines, the Chaine des Rotisseurs, that was held at the Maribago Bluewater Beach Resort (Buyong Mactan Island, Lapu-Lapu City, e-mail: http://www.bluewater.com.ph/ phones (63-32) 253-5411, 492-0100). Maribago is well-known to my beloved readers since this resort is a pioneer in the tourist industry (July 21, 2010 was its 21st anniversary!).

Expect seafood to dominate the dinner table since this resort is known for the freshest catch in town; it has the most number of aquariums on display at the Cove Live Seafood Restaurant and Oyster Bar. During the last fellowship dinner held at the residence of Michel and Amparito Lhuillier, we had all sorts of meats like U.S. Prime Roast Beef and this time, sea delights would be a welcome change. With Executive Chef Alan Gilbert Mathay, Maribago GM Rhyz O. Buac and the Alegrado family, Julie Alegrado Vergara and June Alegrado behind the management team, expectations for a spectacular dinner were at their peak. Everybody was hopeful that Mother Nature would cooperate (It had been raining the previous days!) since the party was held at the beachfront which has the best ambiance for the Seascape Sonata.

Guests, attired in floral casuals, were served with the following appetizers: Ahi Poke (Fresh tuna cubes with soy sauce, sesame oil & onions), Grilled Scallops with mushroom and Fontina cheese, Tarragon Chicken with anchovy cream, Masubi Spam (Japanese rice topped with spam) and Coconut Prawns (with shredded coconut). For the proper culinary reporting, I had photos coming from different sources since my faithful camera has begun to fail in its mission.

Three types of Salad were available for the nature food trippers: O’Ahu Style Potato Salad (with crabmeat, eggs & olives), Pork and Pineapple Salad and a Salad Bar complete with amenities like dressings. On the Seafood Canoe, guests were treated to a spectacle of the freshest harvest of the day, personally handpicked by Executive Chef Mathay: Fresh Oysters, Clams, Blue Crabs (only the female of the species, groaning with body fats), Prawns and varieties of sea veggies.

These food choices, excuse me, were only the opening remarks! The list seemed endless. For the main courses, we had Blackened Snapper with pineapple mango salsa, Pupu Style Ribs (Baby back ribs with Hawaiian barbecue sauce), Lualua (Steamed chicken and fish in banana leaf), Oven Kalua Turkey (Smoked-flavored oven baked) and Pineapple Fried Rice.

We even had Lechon Cebu and Toasted Macadamia Nut Mahi Mahi (Oven baked fish topped with ground nuts). Problem na for your favorite food columnist since he has to taste each and every dish for a faithful culinary account. With a little help from the white wine, the Angove Butterfly Ridge, Colombard Chardonnay 2008 (certified by my dinner mate, Richard Uysiuseng that can be had even without food), I did a little manipulation with the O’Ahu Style Potato Salad (the addition of macadamia nuts and casuy nuts to the mix) and together with the steamed crabs were my personal favourites for that feast.

More choices were available for dessert but I found the Coconut Ice Cream on Buko Shell to be simply irresistible. Congratulations to the management and staff of Maribago Bluewater Beach Resort for a successful hosting and even the Heavens cooperated to drop its bounty only after the party concluded.