When Casino Español de Cebu sent out circulars to members for the annual Oktoberfest celebration promising a fabulous fun-filled party, it left no room for cynics to wonder.

With beer mugs on hand, the guests gamely gathered at the patio and veranda, where the efficient waiters delivered pitcher upon pitcher of much desired, refreshing cold San Miguel draft.

Several food stations strategically spread around presented an array of hams, a variety of cheeses, German sausages — and the ever-present sauerkraut — salads and mashed potatoes. Let's not forget the veal cooked in every imaginable way!

On the side was a large assortment of fine condiments that included relishes and pickles, plus mustards — name it, they had it — from the
all-time favorite Dijon to yellow, spicy brown and stoneground. For the standout desserts, the popular Apple Strudel shone most among the many cakes and pastries.

The culinary team led by chef Rico Villarante simply outdid themselves on the festive preparations that surpassed everyone's expectations.

Hats off to general manager Anton Sloot, operations manager Leilani Yu and sales and marketing manager Earl Gonzaga, together with the rest of the staff of the Casino, who all played roles.

As a show of solidarity and camaraderie, club president Andre Borromeo, vice president Javier Sala, house chairman Eduard Loop, director for Cultural Affairs Dino Diez and sports director Louie Moro, joined the celebrations.