The seasons begin to shift and the much-awaited time has arrived once more when Cebu’s extraordinary flavors rise to prominence in a grand celebration of culture. This convergence of culinary excellence sees the country’s top chefs uniting in a powerful alliance, championing the cause of local produce and flavors.
The third year of the Cebu Food & Wine Festival (CFWF) commenced on June 3, 2023 at the Crimson Resort & Spa Mactan. Meanwhile, eight talented chefs take on a sustainable quest on the first day of CFWF, transforming ingredients into poetic masterpieces that pay homage to the province of Cebu.
Bigger and better
CFWF chairperson Kate Anzani said the third installment of this delectable journey is the grandest yet. With a total of 25 esteemed chefs participating, each festival location will feature its own lineup of chefs, presenting their signature dishes. Through their creations, these chefs champion the principles of freshness, sustainability and the invaluable contributions of local farmers.
From June 3 to 17, the CFWF sweeps across different venues in Cebu and Mactan. CFWF will host a kaleidoscope of more than 60 pocket events, beckoning attendees on elevated regional favorites through diverse locations.
Anzani believes that the event will contribute to the creation of new and innovative products, allowing the country’s Department of Tourism to showcase a fresh array of food and beverages to the global tourism market.
Aside from that, Crimson Resort & Spa general manager Didier Belmonte expressed gratitude to the people of Cebu for their support in making it possible to showcase local products, as well as to the talented chefs, both local and international, who contributed to the festival’s success on its first day.
Savor the culture
Cebu is a land blessed with an astonishing wealth of natural resources, from the bountiful seas to the mountains. Its culinary scene becomes a playground of limitless possibilities. Under the theme of #SavorTheCulture, the chefs who participated in a journey of creativity and innovation on CFWF’s first day: Reggie Aspiras, Naoki Eguchi, John Buenaventura, Tatung Sarthou, Chele Gonzalez, Bernard Tan, Daniel Johnston and Allan Barrios.
Reggie Aspiras
Chef Reggie delighted guests with her renowned creation, the “Cebu-Cano’’ lechon, an integration of her Ilocana roots. Her recipe blends Cebu’s flavorful lechon and the aromatic combination of Ilocos’ shallots, garlic and karimbuaya.
This innovative culinary masterpiece became one of the highlights of the food adventure, showcasing the union of two distinct regional flavors. Additionally, Chef Reggie introduced the Prawn Kilawin with mango relish, a standout dish that captivated the taste buds of many attendees.
Naoki Eguchi
Chef Naoki, a master of traditional Japanese cuisine, delighted guests with a variety of exquisite food. Among them was a visually stunning dish featuring Tuna Sashimi and Tempura infused with the flavors of prawns, sea scallops and mango. This unique creation, specially curated for the event, showcased the chef’s ingenuity in blending the tropical essence of mango with the revered Japanese tempura. The surprising harmony of flavors was well-received by guests.
John Buenaventura
Chef John’s booth stole the show with his crowd-favorite dish: slow-cooked Wagyu Short-ribs, perfectly complemented by an adobo mango glaze and a side of coconut rice and banana danggit sambal.The chilly evening was also beautifully complemented by a flavorful Saang sea broth that comforted the appetites of event goers. Chef John’s impeccable mastery of flavors and textures left a lasting impression on the guests, making them want to come back for more.
Chele Gonzalez
Enye by chef Chele Gonzalez, known for his four-hands dinner and wine pairing, also joined CFWF 2023. Guests of Enye are always treated to a masterful display of finesse and execution as the talented chefs craft exquisite dishes that showcase the perfect balance of complexity and flavor.
Christian Bernard Tan
Chef Bernard showcases his culinary expertise by infusing Southeast Asian flavors with a modern twist. Guests were delighted with his exquisite creations, including Shellfish Valenciana and Chicken Rendang served with charcoal sourdough and onion sambal. Chef Bernard’s personal interpretation of Valenciana pays homage to the rich rice-cooking tradition, captivating both locals and tourists with its elevated regional flavors.
Daniel Johnston
Chef Daniel’s culinary prowess was on full display as he presented his visually stunning Satay Skewers, featuring perfectly grilled chicken, tiger prawn and pork over charcoal. The vibrant colors and enticing aromas captured the attention of the guests, promising a delightful culinary experience. Additionally, his Tandoori Chicken, marinated in aromatic Indian spices, and Pork Sisig Croqueta became the stars of the show, captivating palates with their bold flavors and creative presentations.
Tatung Sarthou
Chef Tatung, a proud Cebuano chef, takes great pride in his culinary heritage, which is evident in the dishes he serves. One of his standout creations is the Balbacua, a delectable dish made with tender beef short ribs, served on a bed of creamy polenta, topped with pineapple salsa, and drizzled with his unique sauce. This elevated Cebuano dish truly captures the essence of home, immersing diners in a sea of regional flavors that are both comforting and unforgettable.
Allan Barrios
Pastry chef Allan brought the evening to a sweet conclusion by presenting a delightful version of Halo-halo, accompanied by a whimsical touch of cotton candy on top. Halo-halo, a beloved Filipino dessert, is a harmonious blend of sweetened beans, fruits, shaved ice and creamy evaporated milk. As soon as the booth opened, dessert enthusiasts with a sweet tooth flocked to savor chef Allan’s creative twist on this refreshing treat.
The evening of food and wine indulgence, accompanied by vibrant folk dances, thrilling performances and live music, reached its first day conclusion with a momentous ceremony. The chefs who had showcased their culinary mastery and made remarkable contributions to Cebu’s rich gastronomic landscape were honored with the prestigious “Golden Puso Award.” This accolade symbolizes their excellence and dedication, recognizing their significant impact on the culinary scene of Cebu and the entire country.