Food & Wine Pairing, redefined

Last night was a blur of food and wine. I cannot recall more people at a Les Toques Blanches dinner. I actually couldn’t recall most of the people there.(Eddie Dimaculangan- CSB, Ray Nacu- CSB, Larry Medenilla- Balai Resorts, Pauline Lagdameo- ISCAHM, Pam Obieta- CSB)

J Gamboa successfully tempted over a hundred foodies to CAV Wine Bar for ‘a special menu prepared by Chef Markus Gfeller and his culinary team featuring 16 free-flowing wines from their Enomatic Wine Dispenser with 16 matching regional food specialties’. It was an interactive Chef’s Table like no other. We had to gently nudge our way through the throng to get to the selection of Shiraz, Cabs, Merlots, Reislings, Syrahs, Zinfandels… the sinful mother of all vending machines! Needless to say some made sure to enjoy that more than others.

Selection of 16 Wines

Cocktails
Lobster & Corn Spring Rolls
Smoked Fish Tian
Ostrich Bier Stick
Sausage Crostini with Keso Puti

Buffet
New Zealand Oysters
Fresh Shucked with Granita & Relish
Canadian Oysters
Oyster Cream & Herbal Foam Shooters
Oyster Arancini
Oyster & Caviar Gratin Cups
Crab Cakes with Lime Remoulade
Jellied Crab Meat & Avocado Tian
Malagos Goat Cheese Croquetas with roasted Beets
Home cured Salmon Pastrami with shaved Fennel
Portobello & Goat Cheese Tarts
Malagos Feta & Haricots verts Salad
Ranger Valley Angus Beef
Rost Biff Balsamic Steak Tartar
Oysterblade Chateau Briand
Roast Rost Biff Thai Pepper Tournedos
Rost Biff Hungarian Goulash
Ostrich Leg Shawarma Lamb Couscous with Tabuleh
Tanlong-style Alaska King Crab
Crispy Skin Chilean Bass in Miso Glaze
Baked Lamb & Saffron Macaroni
Jasmin Rice / Potato Puree

Assorted Cheese Platter
Keso Roberto Blue
Davao Blue Cheese
Fonterra Cheese

Dessert
Orange Cheese Cake
Banana Brulee
Goats Caramel Ice Milk Float

(CAV Wine Shop-Cafe is located at The Spa Building, B8, Bonifacio High Street, Fort Bonifacio Global City, Taguig City; 856-1798; www.cavwine.com)