Having attended more than nine weddings in the past year, my wife and I are somewhat used to wedding food. It is no wonder that the feeling of enthusiasm, which comes with savoring new cuisine during weddings, have been lost to us. Blame it on the “quantity over quality” approach of preparing the food at these numerous wedding event buffets.
It was a good thing that the wedding of Vic and Lynn last weekend (June 12, 2011) was an exception, a very refreshing exception. Even though it was my first time to attend a wedding reception at The Peninsula Manila a.k.a. Manila Pen, the country bumpkin in me was not intimidated, because I have been to similar swanky hotels before (Shangri-La, InterContinental, Mandarin Oriental and etc). And as expected of these posh hotels, the ambience, the overall aesthetic of the Rigodon Ballroom was excellent.
However, as much as I would like to write about the venue, cake cutting, wine toasts, speeches and other things actually related to the wedding reception, I will only write about the food. That is why it is a food review not a wedding reception review, but on a side note, it was an impressive wedding reception. CHEERS!
The food was served in four courses: salad, soup, main dish, dessert. What amazed me was the level of attention and quality of the food. It actually felt like we were having dinner at a fine dining restaurant and not just sit in a fancy restaurant with food taken from the nearest pig-out joint. Unfortunately, I cannot remember when my wife and I last ate at a fine dining restaurant, thus, our etiquette was a bit rusty and we had to compare notes about the proper slurpless consumption of soup, and whether or not to extend the pinky finger when holding the wine glass. GAH! It was too much to handle for the country bumpkin, so I ended up drinking soup straight from the bowl… (kidding!)
Antipasti selection of prosciutto, coppa and salami
served with marinated artichokes, semi-dried tomatoes,
olives and organic basil
The only thing I understood from the menu description was salami. But I was pleasantly surprised that the leaves were fresh and tasted good… Wait, those are edible and not just for decoration, right?
Cream of roasted pumpkin
Scented with thyme
Pumpkin soup that smelled good. What more can I say?
Herb-crusted barramundi with cauliflower saffron puree
Beet potato stack, summer vegetables and lime butter
I actually misread the “Beet” in Beet potato stack as “Beef”. Imagine the horror when I saw the blood red portion of the potato stack. But after realigning expectations, the Beet potato stack tasted great. Anyway, the fish was good; it didn’t give off a nasty fish smell a.k.a. “Anghit” in Cebuano. It tasted fresh and the sauce complemented it perfectly. The vegetables were crisp and their texture was good, even the carrots were cut into unformed slices, adding more quality to the overall plating.
Luscious cheesecake, strawberry basil compote, yoghurt ice cream
Sadly, I had already gobbled down my cheesecake before I remembered to take a picture. This is a shot of my wife’s cheesecake which was also undergoing a process of systematic destruction. Needless to say, I just wished that the other people in our table were allergic to strawberries and had to give us their cheesecake… sigh… “Au revoir mon cheesecake aux fraises sucrées”…
Overall, it was an awesome wedding reception filled with funny speeches, naughty games and amazing food! Congratulations again to the newlyweds Vic and Lynn.