Germany is home to Hans and Vicky Schmid but they were in Manila when his 80th birthday came around. Vicky, who returns to the country annually for the Golden Tee, orchestrated an intimate celebration for her industrialist husband who counts the country as one of his favorite holiday destinations. His Filipina-born wife tapped celebrated chef Jessie Sincioco to help create a memorable experience at the Rockwell Club.

Their gathering of friends was received in a private dining room with a collection of art works on the walls. One long table stretched across the room with orchid centerpieces and stylized hurricane lamps at the center. It was an appropriate floral choice, orchids being a symbol of beauty, refinement, love and mature charm, a reflection of the gracious hosts.

Waitstaff poured champagne as guests mingled before the sit-down dinner. Once everyone had settled into their designated seats, Vicky took the occasion to say something about each of the persons around the table, as a way of introducing them to each other and especially to Hans. This thoughtful preamble to the meal enhanced the conviviality of the evening.

Chef Jessie prepared an epicurean menu that began with a sesame coated pan fried goose liver in a raspberry-honey sauce. This signature dish was served with grilled peach and a bouquet of fresh greens. Following this starter was a miso glazed jumbo Hokkaido scallop topped with ikura. The plump mollusk rested on angel hair a la crème, which pleased the celebrant who is partial to Italian pasta. Once the course was vanquished, wait staff cleared the emptied plates to make way for the flavorful soup of wild game essence with choux puffs served in a tea cup. When the calamansi sorbet palate cleanser arrived, Hans smiled broadly. Calamansi was one of his favorite fruits and shared that he had a calamansi tree growing in his garden back in Offenberg.

Vicky worked the room as the guests enjoyed their mains of either grilled Maine lobster with Mantaiko butter or grilled A-5 Wagyu steak with morel sauce. Both were served with hasselback potato, sauteed broccoli florets and steamed corn on the cob. The sweet finish was a demitasse of Grand Marnier-Orange souffle, served with coffee or tea. There was more dessert when Chef Jessie entered with a special cake lighted with eight candles accompanied by a rousing and spontaneous singing of the birthday song.

The evening was a highlight of the Schmids’ short but memorable visit, made even more special by the celebration of a milestone.