Text & photos by Chef Dino Datu
If the Philippines is known for celebrating the longest Christmas season on earth, does it also follow that we celebrate it best? Having been invited to Camp John Hay’s 20th Anniversary celebrations last month, I’d say we do.
lights at The Manor
The holidays have always been a time for generosity and thanksgiving and on it’s 20th year, Camp John Hay Development Corp. (CJHDevCo) pulled out all the stops. Headed by CJHDevCo Chairman Robert John Sobrepeña, media guests and friends were treated to the best of everything Camp John Hay.
Christmas can mean a lot of things to a lot of people, but personally, my favorite things about the holidays are the festive décor and the food, shared with friends and family, of course. Christmas trees, parols, belen and lights of all colors add to the spirit of the season, something that guests of The Manor at Camp John Hay are sure to enjoy. Our visit to Baguio early in November meant cold mornings and cool breezes throughout the day, adding to the holiday feel. Driving up The Manor’s driveway, guests are greeted with a life-sized belen, with the nativity scene serving as a subtle reminder of what the season is all about. Entering the lobby, the holiday theme continues with the decked-out fireplace and Christmas tree, the beautiful décor tempting guests who’ve come from far and wide to take selfies and pictures even before they check-in.
Our three-day Camp John Hay weekend started with dinner at Le Chef—prepared by The Chef—Billy King. With friends from the media seated and chatting away while enjoying our wines and hors d’oeuvres—plus one of the best bread baskets you could ask for—Chef Billy King started off with a prawn salad with goat cheese drizzled with a creamy balsamic dressing. Providing the crunch was a piece of poppadom, the thin and crispy Indian-spiced flatbread, made the Le Chef way. The main course, Sirloin steak in Sauce Périgueux with Mediterranean Risotto was perfect for us weary travellers. After half a day of driving, checking-in and getting settled, words like steak, rice, black truffles and goose liver are music to our ears. The dinner ended with some more cheese, this time the sweetened cake kind, served with Baguio strawberries, of course. After some more drinks and a few songs from one of our hosts, Margaux Salcedo, at the piano bar, we were more than ready to retire to our rooms.
The second day started very early, around 6:00am, for those of us who joined the golf tournament. Part of the 20th anniversary celebrations was a tournament for members of Camp John Hay Golf Club and guests. I was looking forward to a round of golf at Camp John Hay for a while and as always, the course was in impeccable condition. The rolling terrain, lush pine trees and lightning fast bent grass greens (the only one in the country), makes for one of the most scenic and enjoyable rounds you can have anywhere. After golf and a nice afternoon nap, I was ready for the big event, the grand anniversary party.
Having gone to a recent party at the Forest Lodge hosted by CJHDevCo, I knew I could look forward to a great time at the anniversary party. Even before the party started, guests were serenaded by choirs of all ages, from all around Baguio City. Describing the food set-up at The Manor during the party as a spread would be a gross understatement. More than a dozen stations: from sushi and sashimi to charcuterie, from the cheese to the teppanyaki station, and our favorite, the grilling station with…wait for it…Wagyu beef! I almost didn’t get to try the Wagyu beef, being more than happy with the stations I’ve managed to fill my plate from. But as I was about to sit down, Teddy Montelibano, respected editor and writer, was raving about the Wagyu beef from the grill station. I quickly put my plate down and headed to the grill, armed with another empty plate and directions from Mr. Montelibano. I must’ve gone to the Wagyu station three or four times, each time getting a plateful, intended for sharing with everyone at our table but ending up mostly in my belly. It was a night filled with great food, flowing drinks and entertainment, highlighted by a fireworks display and Christmas tree lighting ceremony that lit-up not only the cold mountain sky, but the guests faces too. The occasion also served as a launching of the Camp John Hay coffee table book, a look back at the past while everyone looks forward to what CJHDevCo has in store for the future.
The Manor and Camp John Hay are institutions in our country’s summer capital, and with good reason. From the best in dining from Le Chef and Chef Billy King, to the well-appointed rooms and impeccable service at The Manor and Forest Lodge, to the best greens and views in local golf at Camp John Hay Golf Club and every convenience in dining, shopping and entertainment all around the CJH complex, there are so many reasons to head on up north this season and experience the holiday season at its best at Camp John Hay.
