To kick off the month-long food festival, the premier island resort in Davao hosted this year’s Davao Food and Wine Festival with “Island Flavors…,” an opening party which it describes as a “culinary collective by Dusit and Roots Siargao.”
Dusit Thani Lubi Plantation Resort, owned by Torre Lorenzo Development Corporation (TLDC), recently welcomed Davao Food and Wine Festival 2024 with a fabulous opening party.
The event, aptly named “Island Flavors: Culinary Collective by Dusit x Roots Siargao,” featured a captivating evening of culinary artistry, sustainable practices and cultural celebration. In partnership with Roots Siargao, the resort presented a seven-course gourmet dinner with exquisite wine pairings carefully curated by Roots’ founding chefs Filippo Turrini, Ines Matos, Marina Castaneda Matos and Ricardo Miranda de Sousa.
Acclaimed for their masterful fusion of local flavors and international culinary techniques, Roots Siargao made sure to create an unforgettable dining experience. The exclusive collaboration also seamlessly blended Siargao’s rustic charm with the refined elegance of Davao’s Dusit Thani Lubi Plantation Resort, offering guests a truly sensory feast that showcases Dusit International’s dedication to quality, excellence and environmental responsibility.
Shortly before sunset, guests were greeted with refreshing cocktails specially concocted for them by Sula Liqueur while they eagerly anticipated the event’s start at the Tamsi Hall, the resort’s grand ballroom.
At the stroke of six, doors swung open to reveal a ballroom transformed into a gastronomic hotspot that showcases the exquisite flavors and innovative technique of the skilled chefs that made Roots a culinary beacon in Siargao. The immersive dining experience seamlessly blended local flavors with sustainably sourced ingredients.
Davao Food and Wine chair Carmina del Rosario formally launched the event, extending her warm welcome to attendees. She emphasized that the Davao Food and Wine Festival 2024 was a “culinary celebration honoring Davao’s culinary excellence” as she raised a toast to an evening dedicated to nurturing culinary diversity and honoring local heritage.
For his part, TLDC president Tomas P. Lorenzo delivered a heartfelt message as well. He highlighted that Dusit Thani Lubi Plantation Resort had previously hosted renowned chefs and emphasized that guests were drawn not only to the resort’s stunning views, but also to its exceptional culinary offerings.
“At Dusit Thani Lubi Plantation Resort, we value the culinary experience and its quality as much as our beachfront luxury,” Lorenzo said.
The seven-course meal that followed was intricately crafted and plated, celebrating the best of local produce. Starting with an appetizer called Roots & Dip featuring Salvaro bread crisps, goat cheese, and purple yam).
Served next was Tartar With Duck Egg and Davao Wild Herb. Accompanying the meal as sides is Breads and Butter, which is a basket of breads served with goat burnt butter and ampalaya (bitter gourd) oil.
The fourth course, by far the most photogenic dish for this writer, was Our Ceviche, which was crafted from the freshest catch of the day and garnished with of coconut tiger milk and singkamas (turnip).
Next was the Lazy Raviolone, a pasta dish with blue swimming crab and banana flowers. Last but certainly not the least was Wagyu and Mole, which consisted of perfectly seared Filipino wagyu short ribs served with mole and langka (jackfruit).
For dessert, Dusit Thani Lubi and Roots Siargao brought out the decadent Cacao and Lubi Crumble made with namelaka (white chocolate ganache), cacao husk and dark chocolate.
Each course was thoughtfully paired with fine imported wines from Philippine Wine Merchants, further elevating the dining experience. Making the evening more pleasant and memorable were lively music, engaging conversations and laughter as guests connected with each other over the vibrant flavors and exceptional atmosphere created by Dusit Thani Lubi and Roots Siargao.
Roots Siargao’s business development head Ricardo Miranda de Sousa shared with guests the inspiring journey of the Roots movement and its unwavering commitment to sustainability. “Our mission is to serve food that is not only delicious but also grounded in sustainability and the nourishment of both body and soul,” Ricardo said.
The event was in line with Dusit International’s “Food for Thought” and “Farm to Table” initiatives, which prioritize sustainability and the advancement of culinary arts through innovative and revenue-generating activities. It also showed Dusit’s commitment to fostering a sustainable food future while celebrating local flavors and culinary excellence.
Representatives from the Davao Food and Wine Festival, key members of the Lorenzo family, Dusit Davao Hotels and Resort’s cluster general manager Christoph Kuch, media partners, and representatives from EastWest Bank honored the event with their presence.
As part of the month-long Davao Food and Wine Festival 2024, Dusit Davao will host a series of exciting events, including the Benjarong Thai Masterclass with Chef Piya Suthasiri, a Chinese Cantonese dinner on October 24 and a lot more.
These events showcase Dusit’s unwavering commitment to not only promoting tourism but also enriching the culinary scene by focusing on quality, excellence and sustainability. — Text and photos by Dexter Francis De Vera
Visit Davao Food & Wine Festival 2024 on Facebook and @davaofoodandwine on Instagram to know more.
