30th Anniversary family dinner

It’s a lot more relaxing to host a formal dinner for 4 persons (including myself) most especially when the venue is only several steps away- no traffic.

My 3 VIP guests have no idea that I had the deck decorated like this.
They got excited upon seeing the white curtains. I was glad they liked the ambiance.

The setting was just perfect. It was just the four of us, oblivious to the presence of musicians, photographer and waiters around us.

My night was tempered lang a little bit by the drizzle. I was anxious it would rain so I kept on praying “Lord please don’t let it rain”. Edmund asked me “what’s our plan B in case it rains?” I answered “No plan B”.

As part of the programme, we watched from my laptop a shortened version of our original wedding video. The orig was long and some parts were broken. I brought it to Greenhills and I made pakiusap if they could edit it for a few hours so I could have it in time for our dinner event.

Edmund and I were so payatot pala 30 years ago.

Although this was the shortened version (16 minutes), it was still boring. Parang ang haba pa rin.

I felt so inis when I found out that the video guy didn’t show up. So I started taking short video clips using my own camera to capture bits and pieces of our private celebration. The Samsung video clips were not clear. Sayang.

I didn’t want to miss a moment of THIS moment. Even if it’s only the four of us, for me, it’s a very special occasion that couldn’t be repeated. Next year won’t be 30 anymore.

Second part of our programme was opening of the blue boxes. I gave my children tiny gifts. For Edmund, I placed an old love letter from him dated April 1990. He didn’t read the whole letter, he just scanned it.

This is our beautiful cake.

We were in a hurry to eat because it started to drizzle.

The Executive Chef worked in the kitchen on the ground floor, while the two waiters went up and down two more floors to bring our food. Eto yung sinasabi na sa layo ng kusina, malamig na ang kape bago makarating.

Fish Soup Marseillaise style with fennel, anis, and saffron

Shrimp and Vegetable Terrine on Greens with Raspberry Dressing

Mesclun Salad with Avocado, Walnuts and Parmesan shavings with French dressing

Instead of the lemon sorbet to be served before the main courses, they gave us Trou Normand, a trio of melon, orange and strawberry sherbet. It was like having an advanced dessert because the sherbets were very sweet. We didn’t mind because they were delicious most especially the melon.

To be continued…