Sugbuanong Ani, a project by the Cebu Provincial Tourism Office that aims to connect small producers to big hotels and chefs, giving homage to the people’s organization whose farm produce and fish catch are their main source of livelihood. The event also pays tribute to the ordinary men and women in farms and artisanal fishermen in municipal waters. This is move that validates and solidifies the realization of the Cebu Province’s Key Development Agenda in Tourism.
This year, with the theme Taking Cebuano Cuisine Globally, Golden Prince Hotel and Suites had participated and aimed on elevating the Cebuano Heritage pieces we had inherited from our ancestors, that distinct and succinct flavor formulas that kept our cuisine alive. The inclusion of locally available ingredients and sticking to the distinct cooking techniques that characterize Cebuano cuisine while giving it a modern twist somehow made us fitting to showcase our own flair.
The dishes served during the event boast of authenticity, flavor and uniqueness. Also, Golden Prince made sure that the local flavors of Tablea and Pintos as well as the well loved Cebu Lechon gets the spotlight and enhances the entire spread.
Golden Prince had been influenced to be on the go always, often forgetting the memories of good food shared with family and friends.
In this event, they aimed to make guests remember how it is to be feasting on excellent, authentic Cebuano food with friends, while never forgetting why culinary tourism exists at our very core as Cebuanos.
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