RUSSIAN Ambassador Vitaly Vorobiev recently conducted a seminar on Russian Lifestyle at Waterfront Cebu City Hotel.

Greatly instrumental and congratulated for its success was the Russian Federation?s honorary consul in Cebu Armi Lopez Garcia.

The first session was presided by Ambassador Vorobiev and Consul Garcia. Later, it broke into two separate sessions. In one, the ambassador?s personal chef Alexander Kravets explained Russian cuisine.

In another, protocol assistant Dimitry Larionov gave a crash course on the Russian language. An accomplished linguist, he speaks various tongues, including fluent Tagalog.

?You could also learn Cebuano if you come more often,? suggested Chinggay Utzurrum.

The day was capped by a dinner where chef Kravets prepared Russian specialties. Flanking Ambassador Vorobiev were lawyer Jesus ?Sonny? Garcia Jr. and Department of Tourism regional director Dawn Roa.

Russian tourists account for a good number of those who come to Cebu.

Dinner was punctuated by toasts of ice-cold vodka, constantly being replenished on crystal jiggers and as fast as the ambassador found one more reason to say ?cheers? in Russian.

Speaking of wines, white or red, these were in profusion at the opening of the South African food festival held at the Marco Polo Plaza Hotel.

Cebu Governor Gwendolyn Garcia and South African Ambassador Pieter Vermeulen cut the ceremonial ribbon.

They were assisted by Marco Polo GM Hans Hauri; Carmel de Pio Salvador, who chairs the South African affairs at the Cebu Chamber of Commerce and Industry (CCCI); Gordon ?Dondi? Joseph and wife Corinne Joseph, who a year ago started promoting South Africa?s fine wines in Cebu.

Dondi and Corinee are part owners, with Ed and Therese Gonzalez, of the Darras-Bowler enterprise. They sell wines, and their South African stock is fabulous. Good prices, too. The name of the business reflects the maiden names of Corinne and Therese, respectively.

Safari exhibit

During the opening party, Dondi took the opportunity of setting up a photo exhibit of scenes he has taken of South Africa. The wildlife shot during a safari are particularly worthy of praise.

Chefs Susina Jooste and Beate Styrdom informed everyone on why South African cooking is referred to as Rainbow Cuisine. That is because it has been influenced, for centuries, by various people from all over the world, who have settled here.

With Ambassador Vermeulen was his wife Chrisna Vermeulen, their pretty daughter Anine Vermeulen, and among others from the embassy, Zoleka Mankahla, attaché for administrative and consular affairs.

From the Cebu end were CCCI president Dr. Edward Gaisano and active member Mila Espina, who was telling Efren Valiente (former CCCI prexy) about the chamber?s plans for a business blitz to India in March. The Philippine ambassador there is a Cebuano, Frank Benedicto, once a CCCI president himself.

The following evening, there was a gala formal dinner at Marco Polo?s ballroom. About 100 guests sat and were served a repast of gourmet cuisine. Ambassador and Vermeulen presided. Among the guests was Virgilio Reyes, the Philippines? ambassador to South Africa.

?Voyage en France?

Next food fest at Marco Polo?s Cafe Marco is ?Voyage en France,? ongoing until Dec. 5. It features French cuisine, of course, as exemplified by chef Marc Aubry, the man behind one of Manila?s best French restaurants, Je Suis Gourmand.

Aubry, as some of the members of the press invited to a preview found out, is a most affable fellow. For a week, he shared his recipes and culinary secrets with the kitchen brigade of the Marco Polo. He also sat at the table with guests to explain what was served.

It was just a sampling, he said, but we all know that for samples, a delectable morsel can be enough.

To start: toast topped by tomato mousse and salmon, and a little dram filled with ratatouille and goat cheese. Then came a bowl of prawn bisque enhanced by anise.

Main courses were chicken on wine for which he chose a native rooster; roast cream dory fish wrapped in smoked bacon, served with fresh tomato sauce; and a roll (like a lumpia) of diced pigs? trotters with a mustard sauce.

Desserts required piping hot coffee, for what else does one take with fresh lemon tart and pastry of vanilla sand rum sauce?

The Marco Polo hotel was well represented at this lunch by company president Rey Villar, GM Hans Hauri, marketing?s Lynn Romero, Carlo Borromeo who is in charge of events, PR girl Aileen Quijano, F/B?s Albert Banaag, and executive chef Luc Cagnon who said everything was tops.

Echoing him was Alice Gauny of Les Amis de la France in Cebu. The organization is involved in the fest with daily film showings of classic French movies, and a photo exhibit that depicts a walk through Paris.

That?s the best way to see one of the world?s most romantic and beautiful cities.