| An exquisite wine dinner was recently held at Sheraton Cebu Mactan Resort’s Dip Nikkei Restaurant, where an absolutely tasteful meal was prepared and presented by the in-house Peruvian Chef de Cuisine Daniel dela Fuente. We were not too familiar with this kind of meal, so we savored each dish with great anticipation! At its very first wine dinner, called “De Callejón y Bodega,” Dip introduced its guests to the richness of Nikkei cuisine as Chef dela Fuente paid homage to his roots through meticulously curated signature dishes. These were carefully paired with an exclusive selection of luxurious and fresh-tasting California wines. Prominent dinner guests included hotel general managers and noted restaurateurs in the area as well as food enthusiasts who gorged on a mix of the classics as well as personal touch to the flavors. We feasted on this five-course set meal which Dip Nikkei elevated to another tier: For starters was Bread and Butter Prosecco and Chardonnay paired with California Sushi Platter and California Tuna Tataki to appetize before the main dishes. The highlight of the night was the Bread and Butter Pinot Noir and Merlot paired with Arroz Meloso Cerdo Estil Sisig and Cote de Boeuf Navarian Printaniere, the ideal dish to perfectly enjoy Nikkei. And look what we savored for dessert, indeed fit for royalty: Bread and Butter Prosecco paired with a sweet California Panna Cotta and Fruit Macedoine, with the exact tinge of sweetness to complement an exquisite meal! A resounding applause was well-deserved for the Peruvian chef! Incidentally, for cuisine enthusiasts, food and wine pairings have long been a must in the culinary scene to enhance the flavor of both the food and the beverage. Sheraton, may we ask: When is the next tasting session? |