On February 22, 2020, Chef Ed Bugia of Pino/Pipino and Mimi & Bros fame married Trixie Esquerra in Montecito, Nuvali in the much anticipated wedding of 2020.

When a chef gets married, the foodie community gets excited about the wedding feast, and here’s how it tasted like…

Our Lady of Guadalupe (Montecito, Nuvali)

Our Lady of Guadalupe Chapel was charming, with minimal traces of ash fall from the Taal Volcano eruption.

The Food Avengers were all present to witness the chef’s wedding, kicking off the new decade.

The wedding was jam-packed with those of us who wanted to witness the wedding vows of Ed and Trixie with the controversial homily and ceremony.

We love solemn weddings, and we always make it a point to attend the church wedding to bless the marriage.

Love was in the air throughout the wedding. So happy to see a happy couple with a happy ending at the altar.

Who’s happier? (At sino ang mukhang lugi? as my wife and I would usually tease the couples we meet.)

The wedding was elegant, attended by the who’s who of the entertainment industry, the food community and Shopee.


Pasa Tiempo (Montecito, Nuvali)

Really looked forward to attending a wedding reception at Pasa Tiempo Montecito Clubhouse just walking distance from the chapel.

The lovely Nuvali weather, the Montecito forest and the cool tunes provided a romantic backdrop to the #trixiegonnabugi reception.

The signature black currant drink welcomed us to the cocktail session.

The dinner was sit-down with centerpieces of fresh flowers and leaves  (and a dash of Taal volcano ash).

The cocktail treats looked familiar, and I was so excited to try these savory desserts, a Chefs x Caterers collaboration.

We couldn’t get enough of the Mac & Cheese Macaron, Foie Rocks and Shrimp Eclair—desserts turned into savory treats.

Manila Creamy Ice Cream

Manila Creamy Ice Cream. Mango Milk, Davao Chocolate, Strawberries & Cream, Coconut Jam Crumble, Mantecado, Queso, Ube, Mangga’t Suman

Loved that the dessert came first, specially the ice cream from Manila Creamery that was ready to be enjoyed throughout the dinner.

The open bar with curated cocktails kept us warm during the sunset session.

Jameson Original, Ginger Ale, Squeeze of Lime | Monkey 47, Tonic Water, Orange Wedge

Loved the gin and tonic  and whisky ginger ale that surely got us into the wedding mood.

The signature #trixiegonnabugi 5-course wedding menu.

 


Soup, Salad & Pasta

Shrimp Bisque

Shrimp Bisque

The soup was served hot with deep flavors of shrimp to prepare the appetite.

Cheese and Pear Facottini Pasta with Shrimps

Cheese and Pear Facottini Pasta with Shrimps

I love sit down dinners where the food, like pasta, is prepared properly, with home-cooked quality and as tasty as it should be.

Mediterranean Salad

Mediterranean Salad. Mesclun, Sun-dried Tomato, Feta, White Cheese, Parmesan Shavings, Candied Walnuts, Honey Balsamic

The salad was colorful with bits of nuts, cheese and select fresh greens that matched the centerpiece.


Mains

Pork Belly Bacon

Pork Belly Bacon with Apple Chutney and Arugula Pesto

The pork belly had a thick portion of meat, a delicious layer of fat—so tasty that we fought over each piece.

Cremed Corn, Dill Pickles and Onion Pickles Sidings

Cremed Corn, Dill Pickles and Onion Pickles Sidings

The meats came with curated sidings to provide a touch of acidity and to break the monotony.

US Smoked Beef Brisket

US Smoked Beef Brisket with Adobo Chipotle Barbecue Sauce

The much anticipated signature smoked beef brisket with adobo sauce, bringing raves that echoed throughout the feast.

Java Rice

Java Rice

The beef paired well with the Java rice, and it was hard to resist even for people who vowed not to eat rice that night.

Buttermilk Fried Chicken

Buttermilk Fried Chicken with Gravy, Truffle Honey and Ranch

Finally, not your ordinary fried chicken with all the sauces, with special mention to the truffle honey specialty.

Rootbeer Float

Rootbeer Float

A rootbeer float was served to highlight the end of an awesome meal and the start of dessert. 🙂


Dessert

Roca, Strawberry Shortcake, Mango Soleil

Roca, Strawberry Shortcake, Mango Soleil

An array of cakes—mango, strawberry and chocolate—best eaten with a bit of each and pair with coffee.

Carrot and Walnut

Carrot and Walnut with Cream Cheese Frosting

The wedding carrot cake accented with fresh flowers and customized Funko of Chef Ed & Trixie.


Final Thoughts

Overall, this is the best wedding feast we’ve attended so far and no amount of Taal ash can ruin the flavor and wedding moment.

Loved the savory dessert cocktail treats, the main dishes and overall design of the wedding feast. The only thing we did not like was the bread that hardened because of the wind. Still wondering how the wedding carrot cake tasted like.

The wedding feast was also awesome because of the company of Table 15! It was good the sitting arrangement was carefully thought out, and we got to enjoy the wedding in the company of friends and new friends.

Congratulations to Chef Ed & Trixie Bugia for the awesome wedding of 2020!

Live an Awesome Life,
Anton
Founder, Our Awesome Planet

Disclosure: We were guests of Chef Ed and Trixie.  I wrote this article with my biases, opinions and insights.

P.S. Can you guess who’s the Best Caterer in Manila that served the #trixiegonnabugi wedding feast?