Chuchu Madrigal Eduque and her cousins come together weekly, or at the very least, one Sunday a month. It is a gathering for the pleasure of each other’s company. These family affairs have remained relaxed and casual occasions for conversation and favorite flavors through many years. They meet in each other’s homes, sometimes joined by spouses and children.
When Chuchu is hosting at her residence, the table is prepared by their staff of many years who have been well-trained to do everything, from arranging the floral centrepieces, setting the silver and plates to use and spreading the piña tablecloth over the 14-seater table. They prepare finger good and appetizers in the covered lanai adjacent to the dining room for the early arrivals. There are samosas, pork crackle and fried spring rolls to nibble before lunch.
By the time everyone has arrived and taken their seats, the dishes prepared by their family chef of 42 years, are ready. The menu will consist of foods that Chuchu knows her family likes. She will have bacalao, baked beans, baked sweet corn and yam, and apple pie.
Sometimes cousin Susie Ortigas will bring her special paella or Mary de Leon Rufino who is also a cousin will add her Malacanang Roll, a family tradition that dates back to when their grandmother would serve it in the ancestral house in Legarda. Food flavored with memories of times past and happy gatherings remain a staple when Chuchu spreads a table with her signature art of simplicity, naturalness and considerations to make the meal personal and special.
SEE MORE PHOTOGRAPH’S FROM CHUCHU MADRIGAL EDUQUE’S SIMPLY YET CHIC DINNER…
Photography by Miguel Abesamis
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