Feria Risotto from the Parmesan Wheel
I GREW up fascinated by the festive word “feria”. In Spanish, the word means local fair or festival. I always looked forward to our local fiesta where feria was the attraction, after the religious rituals and procession.
At Radisson Blu Cebu Hotel, Feria is the festive premier culinary destination where great culinary masters have come to share their talent and flair.
Executive Chef Roberto Kunich and his excellent team make a trip to Feria a culinary journey in celebration of the pleasures of dining. The different daily themes are meticulously prepared and presented by a team of chefs, each with his distinct expertise. Working closely with Chef Roberto are Sous Chef Coke Semblante, Indian Chef Hira Tiwari, Chinese Chef Steve Ang and Pastry Chef Edgar Daclan.
Feria Salad
in a Jar
Before I flew to New York towards end of May, the newly appointed Gen. Manager Laurent Boisdron whispered that Feria is cooking up beautiful surprises for its buffet offerings come July. It was quite a thought and I got back in time for the dinner hosted by Mr. Boisdron himself to introduce the new members of the culinary team, Chefs Edgar Daclan and Steve Ang and the upgraded buffet themes and spread. On hand to assist him were Resident Manager Fabien Martinez and Area Director of Sales & Marketing Ann Olalo.
We were welcomed with glasses of chilled white and red wines but I chose a healthy drink to open my appetite with, Krazy Basil, a concoction of basil and cucumber with a hint of sweetness. After the customary “cheers”, we were off to our own culinary discovery. I did a “walking” tour along the lengthy and extensive buffet spread before I finally made my choices. The Salad Bar features a new way of enjoying a variety of salads in a jar.
I chose the Arugula, Orange Slices with Feta Cheese with light vinaigrette dressing. The carving station is a carnivorous feast—Roasted Beef Chuck and Roasted Pork Crown. A big fan of seafood, I chose freshly grilled lobster tails (sweetish and juicy!), Lobster Thermidor, steamed shrimps (medium sized or what we call swahe). I also had salmon sashimi and assorted sushi. Director of Marketing & Communications Princess Anderle told us that the choices are even more on Seafood Mondays. The Seafood Paella and the ala Minute Risotto on Parmesan Wheel were delicious, a taste of home every Hearty Tuesday.
Feria Executive Pastry Chef Edgar Daclan manning the dessert station
International Wednesdays feature everyone’s favorites: gourmet pizzas, fajitas, burritos, all kinds of cheeses and cold cuts to complement wine nights. Mediterranean Thursdays are steaming with stews, meze and more salads while Sur & Turf Fridays are prime rib paired with succulent lobsters, oysters and scallops.
Oriental Saturdays are worth the trip for Peking Duck, Dim Sum, noodles galore. Sundays are reminiscent of Fiestas so Filipino dishes are on the spotlight with the Cebu Lechon, Sisig, Kinilaw and more festive dishes. And the icing to all these savory offerings is the sweet creations of Pastry Chef Edgar.
I loved the Lemon Meringue tart (with the right amount of tartness and sweetness), French Macarons, Strawberry Financier and the signature homemade ice cream.
Bon appetit!
