The Manila Bulletin’s 110th anniversary last Tuesday was made particularly memorable with a special treat from President Gloria Macapagal Arroyo.

A six-course dinner, a menu especially concocted by Ms. Jennifer Gumboc, food service manager of the Palace’s hot kitchen for the Manila Bulletin’s editorial staff, was served by Malacañang Palace’s kitchen under Chef-in-Charge, Henry James Jr.

It started with a variety of “tapas” comprised of Jamon Serrano, prosciutto, salami, and a variety of cheese – brie, emmenthal, aged cheddar – on melba toasts.

What followed next were Mesclun Greens mixed with cherry tomatoes, red radish, walnuts, and dried fruits soaked in romesco vinaigrette and a hearty Sopa de Fideos – tomatobased soup with angel hair, beef, chorizos and diced saba banana.

Served for the main entrée was steamed Lapu-Lapu con Salsa Verde with baked tomato, aubergine and cheese, which was paired on a plate with Niño Enbuelto, a dish akin to morcon.

To end the feast, the staff regaled the dinner table with Spanish Vanilla Chocolate Torte enhanced with a custard crème Catalana sauce and fresh fruits.

The Spanish-influenced dinner was the President’s way of saying farewell to the Manila Bulletin staff and welcoming her new Press Secretary, Crispulo Icban Jr., the Bulletin’s long-time editor-in-chief, who had just been appointed to fill up the vacancy left by the late Press Secretary Cerge Remonde.