Catering Strokes in Canvas
The continuing success of Canvas Bistro, Bar & Gallery in the Ayala Food Terraces, which opened in late 2009, can only be attributed to the passion, creativity and hard work of Australian Chef Steve Shrimski and his Cebuana wife, Estrella “Eya” Rapes. Both have sterling credentials and experiences in the field of food and beverage. An executive chef who has mastered his brand of cookery, Steve offers the best of Australian and Asian cuisines. Eya is a perfect complement with her management expertise, which keeps Canvas in the culinary forefront. Prior to her experiences abroad, Eya learned the ropes of the hospitality trade with the Pathfinder Holdings Group, which once owned Cebu Plaza Hotel, Park Place Hotel and Alegre Beach Resort.
Restaurants are highly competitive. And Cebu has seen many restaurants come and go over the years. Aside from the difficult balancing acts of restaurateurs, the greatest factor to keep the business thriving is the cuisine a restaurant offers. The survival factor is stronger when there is a distinct cuisine. And there are several restaurants, which have withstood the test of time. A few good restaurants have diversified by branching out and offering catering services.
Capitalizing on the Filipinos love for celebrations, Steve and Eya, formally introduced the Canvas Catering concept in an elegant candle-lit dinner showcasing what it can offer. A beautiful table set-up awaited us at the private room of Canvas. The candle glow illumined the white walls that gave the place a dramatic look. The distinct fragrance of white azucena or tuberoses filled the room. It was good to meet event organizers, one of whom was former Shangri-La’s Mactan Resort & Spa’s Director of Banquet Operations, Ms. Jing Fadriga, who is currently the Gen. Manager of Oakridge Business Park along A.S. Fortuna Street in Mandaue City. The relatively new business park, Jing excitedly explained, has restaurants and cafes, business offices and the Pavilion, a function room for banquets that can accommodate 500 to 600 persons where food and beverage are catered.
A glass of Mojito, the famous Cuban rum-based highball drink welcomed us. We started with a demitasse of Chilled Vichysoisse Soup or pureed leek, potatoes, onions, cream and chicken stock traditionally served cold. Tapas Pass Around consisted of Vietnamese Crabmeat Fritata, Baked Kangkong Wanton Rolls with Native Cheese, Drunken Chicken in Green Tea Tempura Noodles with Lychee Salsa and Mini Potato Roesti with Herb Cream Cheese & Salmon Gravalax. We washed all these delicious appetizers with Torre Oria Cava Brut from Spain. As we took our seats for the sit down dinner, Eya whispered that she takes great effort to find the right wine, in taste and price, to pair with the food, which is actually a sommelier’s job. Sommeliers are indispensable in fine restaurants in Europe and America. The first entrée was Szechuan & Five Spices Grilled Quail with Prosciutto & Aged Balsamic Apple Glaze. Quail or Pugo in Tagalog is a small tasty bird I like eating with my hands. The dish went well with a light Australian red wine. To refresh our palates for the fish course, Salmon Fillet & Seafood Mousse Strudel on Kaffir Lime Sauce, Watermelon Granita was served. The last entrée, Medium Rare Charred Melfique Beef Medallion with White Miso and Blue Cheese Sauce tasted great with Le Petite Pinot Noir from France. The Dessert Mini Buffet in a huge plate was sinfully delightful: Dried Fruit & Nutty Cream Cheese with Bread Wafers, White Chocolate Cheesecake, Mango Crème Brulee, Dark Chocolate & Rum Mousse Shot and Frangelica Tropical Fruit Skewer with Raspberry Yogurt.
