In celebration of Father's Day 2010, a special dinner buffet was staged
The Avenue dubbed as the
Biggest Barbecue in Iloilo. A fitting gastronomic celebration to honour fathers on their special day. Garbed in a fiesta-like atmosphere (they even have flaglets) was the "activity" area of The Avenue complex which was the hub of the celebration.
Restaurants within the area hosted guests for the said event on top of their own individual operations. Tents were prepared in case the weather didn't cooperate (thank God it did!) and even the function rooms of
The Venue were prepared just in case.
Seven buffet stations were set up for the guests to experience the ultimate dining experience. The main buffet table,of course, was set up in front with five mouthwatering dishes to choose from. They served a delicious callos madrillena, crispy country fried chicken, a tasty peanut crusted fish fillet, a very enticing paella yet my favorite proved to be the lasagna.
The salad station, which we decided to overlook, was delectable as well. With a mixed grilled vegetable, waldorf and a third salad which I didn't get the name, it was also laden with different dressings, breads and other salad ingridients which gives one the chance of making his own.
The pasta station looked like a mix and match table of pasta and sauces. With six different kinds of pasta to choose from (hope I get them right),
penne, spaghetti, angel hair, bowtie, fusilli and lasagna, it also came with four sauce option;
herbed olive oil, tomato, white and pesto. Too bad we passed the chance of inventing our own pasta dish.
The mongolian station had all the ingredients for a combination of your choice. Vegetables, meat and seafoods were lined up as one creates his own mix, wait for it to be cooked and enjoy it on the table.
And of course, the highlight of the buffet was "on the grill". Steaks, sausages (German, Hungarian, etc) and seafood (salmon, prawns, etc) were cooked right then and there that diners enjoyed these right off the grill.
But the highlight for me was the dessert station (lol). Very much appealing to the eyes and later on the palate, I spent longer time taking photos and items on that table. Cupcakes, cookies, creme brulees, chocolates coated treats,
verrines, and those cakes that were like "brazo de mercedes" presented i na different way, were among those that got me sugar high. At least they were some fresh fruits to "psychologically" counter act them.
I was so
sugarwhelmed that I forgot the halo halo station which was the first table that greeted the incoming guests. Not even the numerous ingredients from beans, corns and sagos to ube, macapuno and leche flan were enough to attract us to make our own.
All in all, it was a, excellent buffet "served al fresco" with a great selection of delectable foods. It was a truly fitting gastronomic celebration as the world pays tribute to all the fathers o ntheir very special day.
In celebration of Father's Day 2010, a special dinner buffet was staged The Avenue dubbed as the Biggest Barbecue in Iloilo. A fitting gastronomic celebration to honour fathers on their special day. Garbed in a fiesta-like atmosphere (they even have flaglets) was the "activity" area of The Avenue complex which was the hub of the celebration. 
Restaurants within the area hosted guests for the said event on top of their own individual operations. Tents were prepared in case the weather didn't cooperate (thank God it did!) and even the function rooms of The Venue were prepared just in case.
Seven buffet stations were set up for the guests to experience the ultimate dining experience. The main buffet table,of course, was set up in front with five mouthwatering dishes to choose from. They served a delicious callos madrillena, crispy country fried chicken, a tasty peanut crusted fish fillet, a very enticing paella yet my favorite proved to be the lasagna. 
The salad station, which we decided to overlook, was delectable as well. With a mixed grilled vegetable, waldorf and a third salad which I didn't get the name, it was also laden with different dressings, breads and other salad ingridients which gives one the chance of making his own.
The pasta station looked like a mix and match table of pasta and sauces. With six different kinds of pasta to choose from (hope I get them right), penne, spaghetti, angel hair, bowtie, fusilli and lasagna, it also came with four sauce option; herbed olive oil, tomato, white and pesto. Too bad we passed the chance of inventing our own pasta dish.
The mongolian station had all the ingredients for a combination of your choice. Vegetables, meat and seafoods were lined up as one creates his own mix, wait for it to be cooked and enjoy it on the table.
And of course, the highlight of the buffet was "on the grill". Steaks, sausages (German, Hungarian, etc) and seafood (salmon, prawns, etc) were cooked right then and there that diners enjoyed these right off the grill.
But the highlight for me was the dessert station (lol). Very much appealing to the eyes and later on the palate, I spent longer time taking photos and items on that table. Cupcakes, cookies, creme brulees, chocolates coated treats, verrines, and those cakes that were like "brazo de mercedes" presented i na different way, were among those that got me sugar high. At least they were some fresh fruits to "psychologically" counter act them.
I was so sugarwhelmed that I forgot the halo halo station which was the first table that greeted the incoming guests. Not even the numerous ingredients from beans, corns and sagos to ube, macapuno and leche flan were enough to attract us to make our own.
All in all, it was a, excellent buffet "served al fresco" with a great selection of delectable foods. It was a truly fitting gastronomic celebration as the world pays tribute to all the fathers o ntheir very special day.