Christmas dinner for a cause-A A +A
Friday, December 20, 2013
IN THIS celebratory season, Radisson Blu Cebu held an intimate dinner for a cause for the victims of typhoon Yolanda. The hotel chose to have a Chef’s Table featuring chef Babes Austria, “because she has a good heart” for appropriate causes. She is formerly a Malacañang chef and newly retired as executive chef of Taal Vista Hotel.
Now a food consultant for SM hotels, she has occasionally lectured at the Banilad Center for Professional Development.
Philippine heritage cuisine is among Babe’ specialty and for the Radisson Chef’s Table, she chose to focus on Cebuano cuisine. For starters she had kinilaw, featuring molmol, bolinao and tangigue “served with guso on a bed of crisp pickled mangoes with sukang puti and Bisaya coconut cream. Soup was a slightly spicy, and very thick balbacua served with “utan Bisaya petite parcels.” The fish dish was sinugbang isda (maya-maya) served with slices of kalabasa deliciously cooked in coconut cream.
After a Cebu style pineapple sorbet, the main dish for the evening was served: beautifully plated calderetang kanding placed in yellow bell pepper “cups” served with “mountain rain rice from the uplands.” And because no Cebu feast is without its famous lechon, it was also served for those who wished to have it. To top the feast, Babes chose sticky rice (budbod style) served mango and a twist of masareal and native, very thick “chocolate batirol.” Yum.
All in all, it was truly an evening of Cebuano cuisine served fine dining style, and a lovely and filling way to contribute to Radisson’s corporate efforts at reaching out for the victims of Typhoon Yolanda.
Published in the Sun.Star Cebu newspaper on December 21, 2013.