CLIENT PROMOTION
NUSTAR Resort and Casino has celebrated the successful launch of “Taste Cebu,” a signature event that marked the opening of the Cebu Food and Wine Festival 2024.
Over the grand opening weekend on 1 and 2 June, more than 3,000 guests experienced Cebu’s vibrant food scene firsthand, setting a new record for the city. In attendance during Taste Cebu were Cebu’s food aficionados, esteemed F&B industry forerunners, and Department of Tourism Secretary Christina Frasco, who led the ribbon cutting ceremony alongside NUSTAR executives and Cebu Food and Wine Festival founders.
Aptly themed Taste Cebu, the event was hosted by NUSTAR Resort and Casino at its Grand Ballroom, which was transformed into three distinct tasting zones: Wave, Peak and Warmth. Guests enjoyed a multisensory gastronomic feast through 15 immersive tasting stations, actions stations by award-winning chefs, and wines and spirits from key event partners Vino Enoteca and Wine Club.
Multisensory delight
To enhance guests’ culinary journey, each tasting zone was thoughtfully designed, providing guests with an unforgettable ambiance.
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, 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 Chef Sau del Rosario, renowned as “The Godfather of Philippine Cuisine” for his mastery of Kapampangan dishes; Chef 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 Chef Lisa Revilla-Thien, a highly acclaimed chef formerly 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.
This event supported the initiative of the Department of Tourism (DOT) to promote gastronomy tourism, with DOT Secretary Christina Frasco spearheading the opening ceremony.
NUSTAR is proud to be part of Cebu’s ongoing progress and continually collaborates with industry partners to highlight Cebu on the global stage.
NUSTAR Resort and Casino takes pride in curating luxury lifestyle experiences and one-of-a-kind moments that transcend time. These unique moments, deeply rooted in NUSTAR’s vision, are what the brand calls NUSTAR Signatures. The Taste Cebu event embodied this commitment, highlighting the excitement of discovering the best of Cebus’s produce, people, and places, alongside its rich culinary heritage.
For more information on NUSTAR Resort and Casino, visit the website at nustar.ph.
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