Memorable get-togethers are made of these

A memorable get-together is made of a combination of sumptuous food, excellent wine and great company. It was in this spirit that the centuries-old Chaine des Rotisseurs hosted a colorful, grand Hawaiian luau for members and their guests at the Plantation Bay Resort and Spa, a haven of leisure for foreign tourists and domestic visitors.

Bailli Delegue-Philippines Michel Lhuillier together with Bailli de Cebu Amparito Lhuillier and amiable general manager of the resort Efren Belarmino were all dressed in their summer island outfits and welcomed everyone with warm alohas.

By the manmade lagoon, guests enjoyed fruit juices, cocktails and sparkling wines from the vineyards of France and Australia. The wines were carefully selected by the discriminating sommeliers of  Ralph’s Wine and Spirits. There was a sampling of a variety of Oriental-inspired hors d’oeuvres such as an makis, kambu, tuna kimchi roll and lomi-shredded salmon with onions and tomatoes.

The gastronomic presentation showcased underwater delights that included an array of prawns, shrimps, shelled seafood, the freshest of fish with pickled seaweed.

Prime ribs cooked to perfection took center stage at the carving trolleys with cooking stations for chicken, lamb and  beef complete with vegetables and condiments.  The meticulously put-together menu paired off with various fine wines from Australia and New Zealand received well-deserved praises.

The post-meal interlude had fresh tropical fruits, banana guava and macadamia nut cream pies, carrot pineapple cake, almond float, guava frosting and Haupia, a Hawaiian coconut pudding.

While enveloped by enchanting tropical flower scents, an unexpected highlight was the fabulous presentation of Tahitian dances, Hawaiian hulas and performances by fire eaters  accompanied by pulsing drums performed by the property’s talented in-house staff from the different departments.

Efren Belarmino received warm felicitations for such an innovative idea that surely uplifts the employees’ spirits and well being. Chef Vinz Karlsen accepted applause upon applause for the fabulous gastronomic experience. 

Such was the pleasure of the evening that invitees stayed on till way past midnight.