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Cebu Food and Wine Festival 2024 off to a grand start

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 Guests enjoyed cool jazz serenaded by a roving saxophonist among the "Waves" of the islands and beaches of Bantayan Island and Moalboal with bite-sized seafood appetizers in the first zone. Jeeves de Veyra

 Each zone had a featured celebrity chef. For this one it was Chef David Thien, a veteran of Michelin-starred restaurants in Singapore. Thien, along with his wife Liza, moved to the Philppines recently to set up Two of a Kind private dining in Davao. His briny seaweed angel hair with ikura that popped as you bit it was a great welcome bite to the tasting. Jeeves de Veyra

 Cebu Food and Wine Festival 2024 off to a grand start

 Most of the dishes were fusion interpretations of traditional dishes like this lapu-lapu kinilaw with mangoes in a pani puri. Jeeves de Veyra

 Bakasi, the reef eels that was featured in Netflix’s "Street Food" series was featured here with bonbons made with stuffed cornmeal crowned with the bones for the crunch. One can even try the eels raw if they wished. Jeeves de Veyra 

 I tasted the sea with this local sea urchin topped with tarurot (squid floss). Jeeves de Veyra

 From the sea to the "Peaks" of the mountains where ambient electronica was the music for the main dishes that celebrated the produce and livestock of Cebu. Jeeves de Veyra

 I really liked the demo where they showed how to make “puso,” a way to cook rice in heart-shaped containers made with palm fronds. These were served alongside balbacua, pork and oxtail stew. Jeeves de Veyra

 These sweet and anise-y humba popsicles were rich and filling. Moreso with that sunny side quail egg on top. Jeeves de Veyra

 Celebrated Pamapangueño chef Sau Del Rosario chopped up lechon for his dolmades made with kolis leaves, a bitter medicinal plant used to control sugar levels for diabetics, with a dollop of mayonnaise mustard. Jeeves de Veyra

 These cups were filled with Kinupusan chicharon and ensaladang kalamansi. I really liked the way the sour notes cut through the fatty melt in your mouth. Jeeves de Veyra

 These could have been called Cebuano street food arancini. Rice balls made with tuslob buwa -- sauteed pork innards and brain, and chicken proven (deep-fried intestinal parts of the chicken). There was a cooking station right beside these should one want to try the original versions of these. Jeeves de Veyra

 The grand tasting thoughtfully had drinks in between all that good. Gulf Coast Coffee & Co were served up the Day & Night, a negroni made with Sultan Kudarat Arabica-infused Campari, to help wash all that food down. Jeeves de Veyra

 Bisayang Manok was a wild finger-food interpretation of tinola. There was shredded chicken in the egg, with gingery tinola on top of a crispy pastry nest. Jeeves de Veyra

 After a day out in the sea and up in the mountains, the last zone brought visitors back to the glitz, glamor, and "Warmth" of the cities of Cebu to the beat of dance and techno for  a party of selected bites and dessert. Jeeves de Veyra

 The chef in the spotlight for this zone was Chef Liza Thien, the wife of David Thien from the Waves zone. Her Hamachi salad with a simple dressing made with biasong, a fruity souring agent more common in Mindanao, was balanced with that unmistakable note of cashew nut at the end. Jeeves de Veyra

 This sisig was made meat from saang (spider shells) common around the islands of cebu. These were cut up and placeed in a nori shell with a kick from that little bit of labuyo. Jeeves de Veyra

 The last savory bite of the evening was Cebuano Chinese favorite ngohiong reimagined as samosas complete with a plastic pipette of sauce. Jeeves de Veyra

 Drinksula founders Vernon Carandang and Mark Rivera were busy all night pouring their coconut, chocolate, and coffee liqueurs made with Philippine ingredients to the crowd. Jeeves de Veyra

 The dessert section spanned an entire wall with creative bites made with Cebu’s all-time pasalubong hits -- otap, rosquillos, and mangoes. There was a mango cream fountain, otap tiramisu, rosquillos that could be frosted with different creams and so much more. Jeeves de Veyra

 The white and milk chocolate discs with mangoes and cashew were great bites to end a night -- or perhaps go back to the start and to taste Cebu all over again. Jeeves de Veyra

Jeeves De Veyra

<p>CEBU -- NUSTAR Resort &amp; Casino hosted the opening salvo of this year’s Cebu Food and Wine Festival with the Taste Cebu grand tasting launch.</p><div style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;margin:0in"><br/></div><p style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;margin:0in">On hand to open the festival was Department of Tourism Secretary Christina Frasco and Cebu Food and Wine Festival chairperson Kate Dychiangco-Anzani.</p><div style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;margin:0in"> </div><p style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;margin:0in">“I’m hopeful that the Cebu Food and Wine Festival fills your stomachs, fills your heart, and fills your mind with nothing but love for Cebu and the Philippines,” Frasco said in her opening remarks.</p><div style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;margin:0in"> </div><p style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;margin:0in">Frasco stressed that the festival is perfectly aligned to the DOT’s gastronomy framework in the National Tourism Plan which identifies gastronomy as a priority tourism product citing that 34% of travelers prioritize culinary experiences that give visitors a window into the heart and soul of the host countries. </p><div style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;margin:0in"><br/></div><p style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;margin:0in">She gave a special mention to the First UN Tourism Regional Forum on Gastronomy Tourism for Asia and the Pacific that will be hosted by Cebu. For this, the festival extended for the whole month of June to give the visiting tourism ministers and delegates a chance to taste Cebuano hospitality and cuisine.</p><div style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;margin:0in"> </div><p style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;margin:0in">Taste Cebu guests were given a glimpse of the gastronomy framework as NUSTAR dressed up its convention ballrooms into separate zones, each with their own theme and soundtrack, that simulated a food tour through Cebu.</p>

<p>NUSTAR Resort & Casino hosted the opening salvo of this year’s Cebu Food and Wine Festival with the Taste Cebu grand tasting launch.</p>

NUSTAR Resort & Casino hosted the opening salvo of this year’s Cebu Food and Wine Festival with the Taste Cebu grand tasting launch.

Cebu Food and Wine Festival 2024 off to a grand start

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Cebu Food and Wine Festival 2024 off to a grand start

Jeeves De Veyra

Published June 10, 2024 05:02 PM PHT

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Updated June 10, 2024 05:04 PM PHT

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