When Dinner Makes A Difference: Eye Society’s Annual Dinner in the Dark

August 31, 2017 7:00 pm by Vicki Abary

When we sit down for dinner in a restaurant, we use all our senses to absorb that meal. We see the appealing colors of the food and admire its beautiful presentation. We can smell the dish, which enhances our appetite. We take a bite, and enjoy the nuances of flavor and texture in our mouth. But what if you couldn’t see what you were eating? Would that change your perception of that meal?

Taste_Heart_Dinner_In_The_Dark2With Eye Society’s Dr. Devi Leano and Mikko Araneta

Eye Society, the premier eyewear boutique, restages its annual event, Dinner in the Dark, to highlight the fight against blindness. This year, it collaborated with 2016 Asia’s Best Female Chef Margarita Forés to create a special four-course menu with select Möet & Chandon champagne pairings, held at SM Aura Premier’s Samsung Hall.

Taste_Heart_Dinner_In_The_Dark3Tables ready for diners at the Samsung Hall

In this modern digital age, sight-impairment is a real issue. Digital devices emit blue light that can cause retina damage. Blindness can be fought by following three basic eye care steps: detection, prevention, and solution.

Taste_Heart_Dinner_In_The_Dark4Free flowing Moët & Chandon Champagne

To show guests what it would feel like to lose their sense of sight, everyone of them were asked to wear blindfolds during their meal, with only the voices of “darkness experts” to guide them. Keeping this in mind, Chef Margarita Forés prepared an inspired four-course meal that explored texture, temperature, and flavor combinations using both premium local and imported ingredients. Moët & Chandon chose specific champagnes that would complement the flavors of each dish.

Taste_Heart_Dinner_In_The_Dark5Appetizer: Parmesan Panna Cotta

The first course served was antipasto of Parmesan Panna Cotta with organic tomatoes, sweet basil and black olives. This was paired with Moët & Chandon’s Brut Imperial with notes of green apple, white flower, brioche and nuts.

Taste_Heart_Dinner_In_The_Dark6Second course: Gifts from the Sea

The next course was Gifts from the Seas featuring pan-seared Philippine sea bass, water spinach, seaweed, Capiz scallops, Negros blue crab, bottarga and truffle, and paired with Moët & Chandon’s Brut Imperial.

Taste_Heart_Dinner_In_The_Dark7Third course: Of the Earth

The main course, titled, Of the Earth, featured braised and smoked US short ribs with dark chocolate, porcini, adlai, and heirloom carrot atchara. This was paired with Moët & Chandon’s Rose Imperial with notes of lively and intense red berries, floral nuances and a hint of black pepper.

Taste_Heart_Dinner_In_The_Dark8Dessert of Corn Espuma

Last but not the least, dessert of Corn Espuma was served, featuring coconut three ways, Guimaras mango and Philippine rum. This too was served with Moët & Chandon’s Rose Imperial.

Taste_Heart_Dinner_In_The_Dark9When the blindfolds were off, Chef Margarita Forés described what went into each dish she created

After dinner, Chef Margarita Forés came onstage to describe each dish. The guests were amazed at how beautiful each dish was presented and discussed how they expected it to look while they ate it blindfolded. Many remarked at how the room seemed louder with their blindfolds on, or how difficult it was to eat.

Upon finding out her father Dr. Raul Forés was the first donor for Eye Bank Foundation, Eye Society’s chosen beneficiary, Margarita gave a most heartfelt speech and again reiterated how honored she was to be part of this endeavor.

Taste_Heart_Dinner_In_The_Dark10Taste.Company’s Editor in Chief Nina Tan and her husband Richard dine in the dark

Interested parties who want to attend the second annual Dinner in the Dark may get two tickets by purchasing a P10,000 minimum single receipt transaction at any Eye Society boutique nationwide from August 1 to September 30, 2017.

Find our more about Eye Society’s Dinner in the Dark on its website, Facebook and Instagram @eyesocietyph.


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