With an evening themed A Touch of Pearls, the 30th Induction Diner Amical of the Confrefie de la Chaine des Rotisseurs Cebu Chapter was recently celebrated at the Marco Polo Plaza Hotel Grand Ballroom.
While the chilled champagne and exquisite canapes were passed around, the program started with several awards, recognition and induction of new members. Bailli Délégué Philippines Michel Lhuillier performed the traditional dubbing ceremony assisted by officers Vivina Yrastorza and Nestor Alonso.
The new set of officers included Hans Eulenhoefer as Bailli de Cebu, Didier Belmonte as Vice Conseiller Gastronomique, David Barnes as Vice Echanson and myself as Vice Chargee de Presse.
Among the inductees were Wendy Moraza Wilson, Cherry Allego, Josef Chiongbian, Eli Barbo Mario Semblante Jr. Arnel Aparis, and Arlene Suzara.
Special awards for loyalty and dedication to the Chaine were bestowed on Miranda Konstantinidou and Marguerite Lhuillier.
The sit-down dinner’s well-orchestrated menu had Foie Gras and Pacific Lobster followed by Shellfish and Saffron Tea for starters.
The main course consisted of Australian Grass-Fed Beef Tenderloin SS and Rainbow Trout Garnished with Idaho Potato, Alba White Truffle and Olive Tapenade.
A Melted Brie and Licorice-Stuffed Poached Pear preceded Black Currant and Raspberry Monte dessert.
To compliment the dishes, excellent wines included Romio Prosecco Extra Dry, Chateau Cavalier-Cuvee Marafiance 2020, Chateau Previllac 2025 Medoc and Kressmann Grand Reserve Sauternes 2018.
As a surprise of surprises, for the first time at the Cebu Chaine event, Lhuillier generously raffled off 12 fabulous sets of pearls encrusted with diamonds.
During the traditional coffee and petit fours, the presentation of the kitchen brigade was met with rapturous applause.
The team was spearheaded by GM Roel Constantino, with Executive Chefs Juanito Abangan Jr and Kenny Yong, Chef de Cuisine Riz Degamo, Sous Chef Joel Cabellon and Pastry Chef Gina Arceo.
They were joined by Director of Banquet and Catering Emma Maboloc, Banquet Service Manager Edgar de la Cruz, Director of Restaurants, Bars and Events Flory Malonzo, and Senior Sales Manager Joaquin Quintana.
