ONCE in a long while, Cebu society goes formal and dresses up to the nines.
The bejeweled invitation to Radisson Blu Cebu’s Blu Sapphire, a gala dinner marking its fifth year on Nov. 10, was sent earlier than usual to give ample time for guests to prepare for the dress code: long gowns for ladies and suits for men. It was a formal affair, fittingly for an occasion that marks the five-star hotel’s brilliant five years. President of Hotels and Conventions Elizabeth Sy takes pride in the milestone and was at the forefront of the celebration.
BLU Sapphire
The glittering event started with the Christmas Tree Lighting at the Lobby to herald the holiday season. The elegantly clad guests were then directed to the Santa Maria Grand Ballroom. A five-course dinner creatively prepared by the award-winning culinary team led by Executive Chef Roberto Kunitz and a classical gala concert featuring the country’s brightest talents promised to be an unforgettable evening of food, wine and music.
To set the mood of the evening, the 17-year-old saxophonist Joshua Espinosa filled the ballroom with favorite songs from the 60s that complemented a gala dinner to celebrate five fruitful years in the hospitality industry.
Arrogant Frog Sauvignon Blanc was poured into our wine glasses. For openers, our palates were totally amused with Canard Bleu Royal—blu crab with mango on brioche and foie gras praline, a classic French amuse bouche by Sous Chef Garry de Guia. This was followed by Celeste at its Finest, a light flavorful Chinese soup of braised lobster in pumpkin and carrot medley, which is a masterpiece of Chinese Chef, Aik Liang Tan.
Indian Chef Hira Tiwan spiced up our middle course with his The Cerulean Delight, tandoor-cooked lapu-lapu fillet with vegetable biryani, peppery poppadom cracker and molecular cucumber yogurt raita and salmon caviar. To refresh our palates for the main course, Azure Blend, a sorbet made of Blu Bolt-curacao with sparkling wine was served.
Executive Chef Roberto Kunitz’s Midnight Revelry—sous vide US certified Angus beef tenderloin served with potato soufflé with organic carrot puree and aged balsamic onion was a delight. The sous vide method really renders the meat tender and juicy with the flavors intact. Australian Renmano Chairman Selection Shiraz paired well with the tenderloin. It was a lengthy, luxuriously delicious dinner we were all enjoying. The jewel of the evening, Blu Sapphire was a fitting finale to the five-course dinner. Pastry Chef Allan Barrios meticulously created a dessert of bittersweet chocolate sphere filled with Dilmah Earl Grey chocolate mousse with strawberry rocks, Dilmah lychee, almond jelly and rose petal. We broke the caramelized sugar covering the chocolate sphere using the chocolate hammer, to enjoy the mousse.
CELESTE at Its Finest
After the exquisite dinner, a classical gala concert by the country’s esteemed and multi-awarded soprano Rachelle Gerodias together with South Korean baritone Byeong-in Park accompanied by the Cebu Philharmonic Orchestra enthralled us with songs from opera Carmen and musical Phantom of Opera. The Philippine Ballet Theatre’s Regina Magbitang and Peter Lloyd San Juan pirouetted and danced to their enchanting songs.
The acclaimed Mandaue Children’s Choir rendered songs while models cat-walked to show the creations of fashion designers Philip Rodriguez, Jun Escario, Philip Tampus, Joyce Mau and Ixa Escario.
