Seda Centrio is bringing up a Sunday Brunch to commemorate the inauguration of the incoming city administration this Sunday, June 30, 2013.
Inauguration Invitation
Brunch has traditionally been prepared by restaurants and hotels for special occasions, such as weddings, Valentine’s Day, Mother’s Day, or Easter Sunday.
“We thought June 30 would be an auspicious day to restart this tradition at Seda Centrio since it’s the same date as the inauguration of the new city officials,” said Lorenzo Tang, general manager. “After the inauguration mass and program at Kiosko Kagawasan, we have invited Mayor Oscar S. Moreno to similarly inaugurate our Sunday Brunch here at Seda Centrio.”
For its inaugural Sunday Brunch Menu, Seda Centrio has prepared the following: SOUP: Seafood Chowder; SALAD: Fresh Garden Salad; VEGETABLE: Green Vegetable; HOT: Fish Fillet in Black Pepper Sauce, Patatim, Herb Chicken, Steamed White Rice; BEVERAGE & DESSERT: Chilled Juices(Orange/Guava/Dalandan/Mango), Fruit Kebab.
Seda Centrio’s Inauguration Brunch Menu will be served buffet style from 10:30am-2:00PM at only PhP 400.00 per person.
Mr. Tang relates the Inauguration Sunday Brunch of Seda Centrio was inspired by the column of historian Ambeth Ocampo who talked about the menu for lunch and dinner on September 29, 1898 when the Kawit declaration of independence was ratified by Aguinaldo’s government in Malolos.
“Wonderfully designed by Arcadio Arellano, the menu is in the form of a Philippine flag with the words “Solemn ratification of Philippine independence.” When opened to reveal the menu, you see: the date of the party, Sept. 29, 1898, and the words Libertad, Fraternidad, and Igualidad, the rallying cry of the French Revolution of 1789. It comes as a surprise to many today that the lunch menu was not in Filipino but in French as follows:
“Hors d’Oeuvre: Huitres, Crevettes roses; beurre radis; olives; Saucisson de Lyon; Sardines aux tomates; Saumon Hollandaise. [Entrees] Coquille de crabes; Vol auvent a la financiere; Abatis de poulet a la Tagale; Cotelettes de mouton a la papillote, pommes de terre paille; Dinde truffee a la Manilloise; Filet a la Chateubriand, haricots verts; jambon froid-asperges en branche. Dessert:Fromages; Fruits; Confitures; gele de Fraises; Glaces. Vins: Bordeaux, Sauterne, Xeres; Champagne. Liquers: Chartreuse; Cognac. Café, The.”
“Hidden underneath the fancy French names are familiar Filipino dishes: Coquille de crabes was possiblytorta de cangrejo a.k.a rellenong alimasag. Tagalog-style chicken giblets listed as Poulet abatis a la Tagale was chicken adobo.”