Comida de Independencia: A gastronomic revolution - Weekend

Comida de Independencia: A gastronomic revolution

IN CELEBRATION of the Philippine Independence Day the previous month, Marco Polo Plaza Cebu staged “Comida de Independencia,” a gastronomic revolution featuring dishes served in the historic feast hosted by Gen. Emilio Aguinaldo on June 12, 1898 in his home in Cavite.

Langka Strudel with Vanilla Sauce, Casava cake, Churros with chocolate sauce, Buko with grated Cheddar Cheese, and Sampaguita ice cream
Langka Strudel with Vanilla Sauce, Casava cake, Churros with chocolate sauce, Buko with grated Cheddar Cheese, and Sampaguita ice cream
Oyster Rockfeller and Crab Relleno
Oyster Rockfeller and Crab Relleno

Marco Polo relived the moment as it refurbished Café Marco’s buffet from June 5 to 14 with delights such as bringhe, poki-poki, chicken adobo terrine, native chicken karahay, gorgoria and sampaguita-flavored ice cream. The dishes were served on top of its regular spread. The servings were under the guidance of culinary guru, Jessica Avila.

To kick off the event, the hotel held an intimate banquet with distinguished patrons and guests, all donned in their Filipiniana best, on the evening of June 4. (FSE)

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