A UP reunion in DB Bistro
NEW YORK City is the least likely place for a small reunion of UP Diliman alumni whose link go back to the UP Student Catholic Action (UPSCA) days. But get together, we did, at the DB Bistro Moderne, Daniel Boulud’s contemporary interpretation of Parisian classic where traditional French cuisine meets the flavors of the American market and considered one of New York’s top-rated bistros. DB Bistro is also home to the famed “ Original db Burger.”
Sari Valenzuela, a nutritionist who sits as director for Hunger Prevention and Nutrition Assistance Program of United Way of New York City, carefully planned the dinner affair. I suggested DB Bistro Moderne since the food there is excellent and my daughter Patricia takes care of our reservations with the management’s complimentary wines, appetizers and desserts. Danny and Liza Gil, who have retired after working in America, were visiting their children in Jersey City. I probably would not have recognized Danny if I bumped into him since I haven’t seen him for decades. We were joined by New York-based nutritionists Priscilla Bautista Perez, Letty Ajodah and actor/director Ching Valdes, who is also an OBIE (Off Broadway Theatre Awards) Best actress awardee.
Patricia, a mixologist at DB Bistro Moderne, welcomed our group with bottomless flutes of sparkling Francois Chidaine Montlouis–Sur-Loire/ Brut Loire Valley France/Methode Traditional. The label “Methode Traditional” means the same method was used to make champagne but cannot be labeled as such since it is not from the region of Champagne. Olivier’s Alsatian Tarte Flambee, a delicately crisp rolled thin bread dough and covered with fromage blanc, bacon and onions went very well with the Brut. Our captain waiter, Adil Kuci from Kosovo, patiently waited while we bantered and even volunteered to take our photos, until we were ready with our orders. Patricia helped me with my choices—an appetizer of English Pea Agnolotti with Maine Lobster, mascarpone, sugar snap peas and entree of Sauteed Diver Scallops “Pot Au Feu” with spring radish, young garlic broth. Agnolotti is a kind of ravioli. The pan-seared diver scallops in butter were plump and huge and broth is served tableside. Filipinos that we are, the dishes everyone ordered were passed around the table for everyone to try. After the appetizer, the salads were served —Legumes du Marche a beautiful dish of seasonal young garden vegetables with black olive soil, shaved trumpet mushrooms with fromage blanc and Jumbo Lump Crab Salad with green asparagus, radish and watercress. Legumes Du Marche never fails to fascinate me! The black olive soil at the base of the salad is actually finely chopped and oven-dried black olives. From the impressive French-inspired menu, the selections included Pan Seared Arctic Char (fish that belongs to the salmon family caught in deep, cold glacial lakes in Europe) on potato gnocchi, broccoletti, oyster mushrooms with sage emulsion; Roasted Rack of Lamb on crispy citrus polenta, spring vegetable fricassee with sauce gremolata (chopped herb condiment made of lemon zest, garlic and parsley); Grilled Escargot En Cocotte and Coq Au Vin. With the compliments of the chef, The Original db Burger was served— the ultimate sirloin burger with braised short ribs, foie gras, black truffle served on Parmesan bun and pommes frites (French fries). The burger was decadently succulent and delicious. The parade of scrumptious desserts that followed deserves a story of its own.
