Prelude to Farewell

Classy table settings and fancy table-top arrangement, great food in four courses, masterfully chosen champagne, flowing drinks, and trained waiters set a simple yet intimate mood for the despedida party we had last Friday for a leaving colleague. Catering was provided for by Chris Lopez, Operations Manager for Palette & Beyond: Intimate Catering Specialist, currently taking up culinary courses at the Center for Culinary Arts, Manila. The price was way low considering the quality of the food and exquisite setup. The whole thing was apparently an OJT of sorts for the preparer where cost for the entire thing was partly covered by the CCA for their students to practice their craft on willing guinea pigs. Don't get me wrong, though, for we all very much felt like kings and emperors served by nothing less than the finest chéf and treated no more delicately as royalties.

Our farewell dinner was held over at our Director's house somewhere in the south. We marveled at the dining area as it resembled the cozy and romantic ambiance of a fine hotel restaurant setup. We could catch glimses of the young chéf pacing around the kitchen, stressing at his self-imposed degree of perfection to delight and impress us hungry lot.

May I just point out that I'm no fan of vinaigrette but the salad we were served, tagged Mixed Greens with Pastrami and Orange Vinaigrettes, was just delectable. The weak soup that preceeded it was likely tasteful and soothing. The main course was an intoxicating blend of spice and exotic flavor, undoubtedly perfected through a great degree of patience and practice. The dessert was, for me, not so spectacular, though. I have not had panna cotta anywhere that could be at par with my already existing list of really great desserts.

Enough said, I have only taken several pictures, as I have only remembered I brought along my cam on the third course, darn, but here they are. The food looks as good as it tasted, trust me.

posted by Fritz @ 6:02 AM