A Welcome for Foodies

CEBU, Philippines — Foodies are people who eat food not out of hunger but due to their passion about food. A gourmet may refer to the same person who enjoys and care about food but often belong to an elitist group. A documentary, “Foodies: The Culinary Jet Set,” features professional food bloggers and critics tasting new foods and exploring the cuisines of the world. One foodie has said that some people travel to see historic buildings or swim in beautiful beaches but he travels to eat in the world’s best restaurants.

A total of 20 foodies, three professionals in the food industry and 17 plain citizens with a budget were inducted to one of the largest foodie organizations in the world, the Confrerie de la Chaine des Rotisseurs, Cebu Chapter, at the Marco Polo Plaza Cebu recently. The theme of the gala dinner was “Las Vegas,” the entertainment capital of the world.

A glass of white wine, the Château Ste. Michelle Gewürztraminer from Washington State USA was poured and the Starter Dish – Foie Gras Pate, Almond Purée, Cherry Infused Chamomile, Amaretto Gel, Vanilla Sea Salt – was served. The fat liver of ducks and goose is often served as appetizer but it has a very robust rich taste and it has to be toned down with some alcohol (amaretto) and fruit (cherry) in preparing this dish.

Soup was served, called Magret Duck & Pigeon Tea with Heart of Palm, Bone Marrow and Crispy Sweetbreads, paired with the Round Hill Cellar Chardonnay California USA. The magret duck refers to duck’s breast cooked together with pigeon to make the soup stock. (Bakeries do not sell sweetbreads; these are sold by butchers because it refers to the pancreas.) The sum total of everything, excuse me, was one great soup!

The Third Dish was Pan-Fried Patagonian Toothfish with Macerated Grapes, Citrus Beets and Port Wine Jus. Marketing this fish was difficult and it was branded as Chilean Sea Bass. I had to contact Marco Polo Executive Chef Juanito Abangan Jr. for the recipe of this dish, because it is one of the five most delicious fish dishes I have ever tasted!

A Green Apple with Lime Sorbet was served followed by the Main Dish – USDA Prime Beef Wellington with Duxelles, Parma Ham, Morel Sauce and Asparagus. Flavors of the beef were enhanced by the ham, duxelles paste (mushrooms and herbs) and morel sauce. It was delicious.

Three types of Artisan Cheeses – the Blue Pepato, La Maria, Blue Goat from the Malagos Farmhouse in Davao City – were served. The platter had some Seedy Crackers, Mixed Nuts, Passion Fruit Gelée and Local Honey Syrup, and paired with the Piccini Chianti Riserva.

Dessert was the Baked Alaska, which consists of Walnut Prune Ice Cream and Cake topped with Maraschino Cherry Sauce & Bourbon Whiskey Liqueur. It had been years since I last saw this flaming dessert served (its presentation always elicit approval among the diners).

Congratulations to the management and staff of Marco Polo Plaza Cebu, led by GM Brian Connelly, for the superb hosting of such a lovely dinner.