Celebrate American Freedom Day tomorrow, July 4, with an unlimited serving of sommelier selected wines from Titania Wine Cellar of The Manila Hotel. Complement it with an unlimited serving of imported cheeses, such as manchego, oveja, gruyere, emmental, roquefort, roule fines herbes, appenzeller, edam, brie, camembert, aged cheddar, Danish blue and goat cheese.

Some of the select wines are Three Wishes Cabernet Sauvignon, Coastal Ridge Pinot Grigio, Three Wishes Chardonnay and Coastal Ridge Merlot. The celebration continues at the Lobby Lounge, 6 to 10 p.m. at P1,800 net per person.

The Manila Hotel also celebrates French National Day on Saturday, July 14. An exquisite five-course dinner, priced at P3,400 nett, is specially curated by the hotel’s Swiss Executive Chef, Konrad Walter from 7 to 10 p.m.

For inquiries and reservations on the July 14 Bastille Day wine-pairing dinner, call Food and Beverage Restaurant Reservations at 527-0011 extension 1261 to 1264, or email restaurantrsvn@themanilahotel.com.

The Bellevue Manila, a five-star hotel in Alabang, Muntinlupa City recently held an elegant sit-down dinner for Manila’s most distinguished businessmen and VIPs.

Under the leadership of BH&R chairman Johnny Chan alongside his sons managing director Patrick Chan, B Hotels managing director Ryan Chan and managing director Dustin Chan, the dinner was a way to express gratitude and appreciation to the company’s longtime clients and patrons. Guests enjoyed the sumptuous dinner prepared by The Bellevue Manila’s team of skilled chefs, as well as the exciting raffle that capped the evening.

The brand announced the soon-to-rise Bellevue hotel in the Summer Capital of the Philippines, Baguio City. To stay updated on The Bellevue Manila’s events, visit www.thebellevuemanila.com/, email tbmnl@thebellevue.com, or call 771-8181.

Five-star hotel Marco Polo Plaza Cebu, known for being a leader in culinary excellence in and out of the Queen City of the South, recently appointed chef Juanito Abangan as the hotel’s first Filipino executive chef. Chef Juanito’s love affair with the MPPC kitchen started in 2007 when he became chef de partie assigned to the Pool Bar. He then explored other opportunities outside of the hotel, but ultimately came back to open Blu Bar & Grill as the junior sous chef. He then rose from the ranks, and the rest is history. Truly, MPPC’s commitment to world-class cuisine is evident as they have entrusted the kitchen to someone with an enormous passion for food. To stay updated on all hotel activities and promotions, like Marco Polo Plaza Cebu on www.facebook.com/marcopolocebu, call (032) 253 1111, or e-mail mpplaza@marcopolohotels.com