Fresh take on beer pairing
Christine Luague, Area director of Sales; Arnel Aparis, Marketing and Communications director and Girlie Garces, Communications manager of SMB.
Dark chocolate fondant with expresso creme anglaise paired with San Miguel Negra.
Brewmaster Sheldon Lim and Mayen Angbetic Tan.
Crispy skin pork belly with apple daikon slaw paired with San Miguel Super Dry.
Anders Hallden, general manager of JPark Island Resort and Waterpark.
Executive chef Deofrey Vistal.
House-made white herb cheese tartlet with citrus glaze paired with San Miguel Blanca.
Calvin Gothong of Gothong Shipping and Kenneth Lim of Dessert Factory.
Leo Amoyan, HR manager and Villamor Tuazon, Plant manager.
Mila Demecillo and Grace Colmenares Lerma.
I have been to countless wine pairing dinners over the years, so I thought I had experienced it all. JPark Island Resort and Waterpark’s beer pairing dinner proved me wrong. Not only was it my first beer pairing dinner, but it was also the first event of its kind in Cebu.
What made it even more interesting was that the beers featured throughout the evening were all San Miguel beers, proudly brewed in the Philippines. I honestly didn’t expect beer to work so well with a multi-course meal. Each pour brought out something different in the food, from the fresh seafood to the grilled meats. Even dessert had its own perfect match, which came as a pleasant surprise.
The hosts, brewmaster Sheldon Lim and executive chef Deofrey Vistal, explained why each San Miguel beer was thoughtfully paired with a particular dish, making the experience both enjoyable and informative.
The tasting menu began with an amuse-bouche of apple beer-seared scallop with chili mango salsa, paired with San Miguel Apple Flavored Beer. This was followed by a house-made white herb cheese tartlet served with San Miguel Cerveza Blanca.
The intermediate course featured crispy-skin pork belly, perfectly paired with San Miguel Super Dry. For the main courses, guests enjoyed pan-seared roasted grouper with San Miguel Premium All-Malt, followed by a deconstructed pork sisig terrine and grilled ribeye medallion, paired with San Miguel Pale Pilsen. To conclude the experience, a dark chocolate fondant with espresso crème anglaise was served with San Miguel Cerveza Negra.
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After years of attending wine pairing dinners, this was a refreshing change. It gave me a new appreciation for beer, especially knowing that a Philippine-made brand like San Miguel could hold its own in such a thoughtfully curated dining experience.
What I enjoyed most was how relaxed and unpretentious the evening felt. There was no need to be a beer expert, just an openness to try something different.
It was an evening that appealed not only to beer enthusiasts but also to anyone looking to discover new flavors in a refined yet welcoming setting. By combining creative cuisine with carefully selected brews, JPark Island Resort and Waterpark transformed an ordinary dinner into a memorable gastronomic experience that lingers long after the last toast. General manager Anders Hallden was clearly proud of the event and its success.
