NUSTAR Resort and Casino celebrates the successful launch of “Taste Cebu,” one of its signature events that marked the opening of the Cebu Food and Wine Festival 2024.
“Taste Cebu” attracted more than 3,000 guests on June 1 and 2, including esteemed F&B industry forerunners, Tourism Secretary Christina Frasco, who led the ribbon cutting ceremony alongside NUSTAR executives and Cebu Food and Wine Festival founders.
For the event, the integrated resort partitioned its Grand Ballroom into three distinct tasting zones: Wave, Peak, and Warmth, where guests enjoyed a multi-sensory gastronomic feast through 15 immersive tasting stations, action stations by award-winning chefs, and wines and spirits from key event partners Vino Enoteca and the Wine Club.
Multisensory delight
The Wave Zone, dressed in serene hues of blue, captivated with waves projected on a colossal LED screen, while intricate ceiling works mirrored the ebb and flow of the ocean. Two vintas were used to showcase the seafood selections that were plated using real sea urchin shells while the rest utilizing fresh produce from the ocean.
In contrast, the Peak Zone enveloped guests in lush greenery, evoking the verdant landscapes of Cebu’s mountains. A “Ring-for-Champagne” wall further engaged the guests visiting this zone. Meanwhile, the Warmth Zone dazzled with transparent balloons aglow with lively lights, capturing the spirit of Cebu’s pulsating nightlife, complete with a beer fountain at the center to establish the vibe altogether.
Food for the soul
The Wave Tasting Zone captured the freshness of coastal living with delectable offerings such as Cordova’s bakasi bonbons (saltwater eel and potato cakes).
Meanwhile, the Peak Tasting Zone offered the comforting embrace of the mountains through dishes like Cebu City’s tuslob buwa and chicken proven arancini (pandan rice stuffed with pig’s brain, served with crispy chicken proven).
Finally, the Warmth Tasting Zone provided a glimpse of Cebu’s nightlife through dishes like Borbon’s tuba-marinated saang sisig tacos (coconut wine-marinated conch shell sisig served in corn tortillas with local chilies and red onions).
Among the guest chefs were Sau del Rosario, renowned as “The Godfather of Philippine Cuisine” for his mastery of Kapampangan dishes; David Thien, a luminary in the culinary world who is famous in the Michelin scene with his innovative approach to French cuisine infused with Asian flavors; and Lisa Revilla-Thien, a highly acclaimed chef who wasformerly at the helm of The Dempsey Cookhouse and Bar in Singapore.
NUSTAR’s very own Executive Chef Martin Rebolledo, Executive Pastry Chef Rolando Macatangay, Chef Lloyd Cabalhin, and Chef Randell Jugalbot also showcased their inventive iterations of some of Cebu’s most iconic dishes and desserts. Each of their dishes was a work of art, carefully crafted to honor the past while embracing the future of culinary innovation.
For more information on NUSTAR Resort and Casino, visit nustar.ph.
