prep talk

We made sure we our tummies were full before we start writing this article to be as objective as possible. That’s what we do before our regular trips to the supermarket for our household needs to avoid shopping on impulse. What we’re trying to avoid here is to over romanticize our passion for food.

You see, we are self-proclaimed catered-food experts. Our credentials? Go look at our figure! We have sampled a whole array of food that every mainstream wedding caterer has to offer. Call it perks or hazards of being in the wedding industry, depending on how you look at it.

We wouldn’t tackle sit down menus or lauriat courses as we want to focus on the limitless possibilities of a buffet service. It’s not anymore just rice and a viand of fish, veggies, pork, beef or chicken. Catered buffet nowadays are as varied as your choices for color motif available in the color wheel.

Starters

First things first, so let’s start with the appetizers. One of our favorite is the Taco Chips served by Batis Asul. Long strips of taco shell you dip in this glorious mix of ground beef, tomato, onion and who cares what else! Albergus offers a classic twist to the use of the choco-fountain machine by having cheese dip cascade down the fountain instead. And what would melt cheese be without the crunchy nachos? It’s the perfect tummy tickler for any guest’s bout with hunger pangs.

For a Japanese flair, VS&F is our bet for a Sushi Bar buffet. Set in a long boat with Japanese parasols as accents, the set-up at the reception is truly eye-catching. For December weddings, a must have is the Puto Bongbong & Bibingka station complete with the nipa stall. Via Mare still is the team to beat when it comes to these kakanins. We’ve also tried these delicacies at friend’s reception catered by the Makati Skyline at the Fr. Blanco’s Garden in Intramuros and it really did complete the look and ‘taste’ of the season.

The Main Course

The space for the familiar chaffing dishes on buffet set-ups are slowly being invaded by the now popular on-the-spot cooking at the reception. Who wouldn’t trade their dinner of pre-cooked, heated dinner over countless choices cooked in front of your very eyes? Fried tempura, grilled Sole fish, roast beef and steak. You name it! For Mongolian barbecue, our choice is the one prepared by Josiah’s. It has always been a part of the menu whenever we have an event catered by them.

Of course, a traditional Filipino wedding reception is never complete without a lechon. But if you opt to be a little different, you may want to consider a pritchon (contraction of the words pritong lechon). The best one we've tasted so far is Charlie's. This new lechon variant is mixed with spring onions and cucumber; wrapped in plain, herb, spinach and tomato pita wedges; and dipped into any one or combination of seven especially concocted sauces (hoisin, honey mustard, white garlic, chili tagalog, sate, honey lemon and liver--the traditional lechon sauce. Too complicated for your guests? Not a problem! Their service crew goes to your function with the pritchon packaged in a hand-woven pandan leaf mat, carved and wrapped in pita wedges right in front of the guests. How's that for presentation? Want something bigger? Bonanza Restaurant (now called Feast of Flavors) still offers lechon baka. These guys are the pioneer having started in the late 60’s back when lechon baka was better known then as roasted calf.

We have also heard that Josiah’s is now offering a Shabu-Shabu station in their buffet but we have yet to try that one out. It sure does sound interesting. We wouldn’t be surprised if a caterer starts to offer churrasco – the Latino-style barbeque and all-grill buffet served by roving attendants ala Brazil Brazil.

Desserts

Ahh… this is our favorite part of every banquet nowadays. It’s not just all the buco-pandan and fresh fruits that are getting us all excited. Just recently two catering companies have announced their special Dessert Bar offerings. Hizon’s Catering launched their Grand Dessert Buffet at the wedding of Claudine Barretto and Raymart Santiago. The buffet includes specialties such as Chocolate Fondue Fountain, Mango Panacotta, Strawberry Mousse, Blueberry Crème Brullee, Tiramisu and many more. For their part, Josiah’s Dessert Bar offers an assortment of different sweets like crepe, chocolate mouse, banana fritters, fruit roulade and chocolate fountain with assorted dippings.

Want some ice cream? Desserts by Fiorgelato offer various ice-cream flavors, novelty ice cream products or ice-cold coffee concoctions (affugato) for weddings and events complete within a special dessert bar set-up. We also remember Häagen-Dazs offering something similar at one time, but we’re not sure if they still are.

If you’re already too full, Better Pan Catering recently introduced their Coffee Bar called enZuno. They prepare lattes, cappuccinos and espressos. Cold coffee variants are available too. So what more could you ask for… besides a refill of that bottomless iced tea.

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