“VIVA España” was the theme for the latest fellowship dinner of La Chaine des Rotisseurs-Cebu chapter, held at Pino restaurant. Hosting was its general
manager Joel del Prado who had Edith Singian as consultant for the Spanish cuisine.
Welcoming all were Michel Lhuillier, honorary consul of France as well as La Chaine’s head for the Philippines, and his wife Amparito Llamas Lhuillier who heads La Chaine in Cebu.
Cocktails, wine and canapes were served at the ground level, while the splendid buffet dinner was laid out in the upper floor of Pino.
Adjudged the best dish was the beef “cochinillo ” for its juicy tenderness. Carving stations dispensed cochinillo (roast suckling pig) and chicken galantine. There were two paellas—negras, and the normal one.
Spanish favorites included callos, pastel de lengua, lamb caldereta, chicken with artichokes, and cauliflower cooked in garlic. Dessert featured Canonigo, peaches in wine, and tocino del cielo made by Pino.
Officers present were Teresin Mendezona, Dr. Nestor Alonso, and Dave Sharpe. They stood with Michel and Amparito on a dais to congratulate Joel del Prado and his staff for a truly magnificent repast.
Stella Solero Bernabe was singled out as the member who has attended all events of La Chaine.
Coming up is the 24th anniversary gala of La Chaine in Cebu, scheduled for Dec. 9 at the Shangri-La’s Mactan Resort & Spa.
Only 100 seats are available and reservations have started to pour in. Those concerned would do well contracting Elmera Abellanosa at the office of Amparito, tel. 236-5960.
A gastronomic event of the first magnitude, it will feature an international menu prepared by the Shangri-La’s chefs of different nationalities.
Pass around canapes will be by Alvin Lee (Korea), chef de cuisine at Tides: and Chris Solomillo (Philippines), sous chef at Cowrie Cove.
The first, second and third courses will be by Adolfo Lopez (Philippines), executive sous chef; Andrea Burzio (Italy), chef de cuisine at Acqua; and Daniel Quintero (Spain), executive sous chef.
The main course is by Frank Bohdan (Australian), the executive chef.
To conclude, dessert will be by pastry chef Laurence Cuesta (Philippines), while the petit fours are the concern of Bun Boon Ho (Malaysia), chef de cuisine at Tea of Spring.
After the anniversary gala comes the induction gala set for March 16 at the Marco Polo Plaza Hotel.