Well, we've booked 3logy na. Joel ran me through the technical details and we agreed that they're really the videographers to get. I called Bong and asked him to email a draft contract I could review.

Joel is planning to do an outline of what he wants so that will be helpful. (Aha! It seems that I am not the OC one with planning after all heheh)

For some reason Joel wants to have some "words from our friends and family" filmed. I find this a bit cheesy, but he says we'll appreciate this when we're older.

Now about beef.

We had our food tasting of the menu we were planning to get for the reception. Claudine had lunch with us. She is a very nice lady and I enjoyed chatting with her about the neuroses of brides-to-be, cleanliness habits of people in some countries we've been to, and other topics - some of which shouldn't be discussed while eating. :P

She asked me if I needed to take pictures of the food, and I replied that it had never occured to me to do so. Would I complain during the reception and say "Oy! WTF! You've only got 3 beans here! there were 4 during our food tasting...I'VE GOT PROOF!!!" Ha ha ha.

I think I better post my thoughts on the food:

Antipasti of Salmon, Prawns,
and Smoked Duck with Melon Pearls
This was delicious, the smoked duck was so good.

It's not a lot - a couple slices each of the duck and salmon, a single prawn, some leaves, and 2 melon balls - but just right for an appetizer.

Cream of Vegetables with Pesto
Delicious. No complaints at all.

Roast Rib-eye of Beef,
Herb-mashed Potatoes, Red Wine Onions,
Garden Vegetables and Natural Jus
The rib-eye was cooked medium-well, and was so tedious to chew that I didn't bother finishing my food. The sauce was ok, but I would have preferred more jus (or joo, as they say). Blaaaaah!

Claudine, our AE, said that we could request that the meat be cooked medium or even medium-rare (which I love, Bloodeh!); but she couldn't guarantee that the meat wouldn't be like this when served, as they would be preparing about 100 of them in a short span of time.

Seared Atlantic Salmon,
Fondue of Leeks and Peppers,
Garlic Rice, Lemongrass Sauce
I'm not fond of salmon at all. I find the fish too fatty and soft. But this was a large portion and it came with the ubiquitous Pinoy carb - RICE! My mom liked it but Joel's mom said it tasted too gingery.

Tart of Chocolate with Orange Segments
and Grand Marnier
Now this was scrumptious! The tartness of the sauce played off very well with the sweetness of the chocolate. I gobbled this quickly, but couldn't eat the tart pastry as it was difficult to cut without a knife. I'll probably ask them to include a dessert knife in the place setting.

Fruit Punch
What can I say? I've tasted better for less money. But not bad naman, sort of Del Monte 202-ish, with floating fruit slices.

It was a bit disappointing that both main courses weren't a hit. The beef will have to go. We're thinking of replacing the local rib-eye with Australian rib-eye, or changing to another beef dish altogether.

The chef proposed to serve this dish:

Grilled Tenderloin of Beef with Three-Mustard Sabayon,
Market Fresh Vegetables, Potato Cake, Shiraz Jus

This dish will bring the cost of the meal up to equal the most expensive menu the Pen has shown us, so we may consider upgrading the menu instead.

I'm also a bit peeved that we now have to pay for the new foodtasting session that will be set once we decide on the new main course. : (

Claudine has been very accommodating about freebies and extras, so we'll let that slide.

This entry was posted on 8/29/2004 at 8/29/2004 10:20:00 am. You can skip to the end and leave a response.