A classic christmas

CEBU, Philippines — It is a Yuletide ritual for business centers and the hospitality industry to herald the start of the Christmas season with the lighting of the Christmas tree. Members of the tri-media and online journalists are invited to witness the ceremonies. Food and drinks are usually served, and there is a silent but hearty competition among hospitality establishments to serve the best dishes during the festivities.

Last November 9, Radisson Blu Hotel Cebu launched an event called “A Classic Christmas at the Blu.” The 32-foot Christmas tree was lighted by government officials led by Vice Governor Agnes Magpale, President of SM Hotels & Conventions Corp. Elizabeth Sy, EVP SMHCC Peggy Angeles & Radisson Blu Cebu GM Stephan Sieberg.

Angelic voices and classical music filled the spacious lobby as guests were entertained by the Mandaue City Children and Youth Chorus together with Cebu Philharmonic Orchestra.

Special performers were the Opus One with three tenors (Obel Alalong, Fonzy Mendoza, Lorenzo Mendoza) and one high baritone (Jos Jalbuena). These crossover singers performed a wide repertoire ranging from R&B, musicals, standards and opera. They projected their classical singing with dance or body movement. And they did it, excuse me, with finesse!

Cocktail foods served were Crab & Shrimp Sweet Potato Croquette, Brie Cheese & Cooked Ham Quiche with Caramelized Apple Compote and Heritage Pork Humba Skewers. Potato is the usual ingredient for making croquette (fried food coated with bread crumbs) and this time Radisson Blu chefs used sweet potato.

The use of quiche or pastry crust has been popular lately and the version served at the cocktails was quite tasty. I have mistaken the Humba Skewers as plain BBQ and was pleasantly surprised at this new presentation of the humba with accompanying dip.

Most popular item on the buffet table was the Slow Roasted Beef with Gingerbread Crust. As usual, I waited until the middle portion has been served because this is the piece cooked medium or medium rare. Assorted Sushi dishes were served including Dragon Roll, my favorite at the SushiSake Bar.

A whole tuna was carved by sushi chefs so that the tuna sashimi could be freshly prepared. I did miss though the Lechon Empanada served last year, which is a trade mark of Radisson Blu.

Desserts were the Chocolate-Dipped Christmas Cake Pops, Chestnut Crème Brûlée, Cinnamon Stars, Stollen Chocolate Bar and the Amaretto Cheesecake Truffle. I sampled a small piece of each and the smell of almonds coming from the amaretto cheesecake was quite appetizing. I received a small gift from the kitchen, a jar of the Heritage Pork Humba, which I opened and reheated two days later and I had a wonderful breakfast.