On June 10, the Rolling Stone Philippines Social Club was launched. The event is the first of a series of dining experiences shared with some of the country’s most distinguished figures across industries.
This first edition is presented by Glenfiddich and was held at Tandem in Makati. The evening brought together leading voices from music, film, and journalism for a four-course meal by chefs Alex Tan and Mikee Lopez, paired with Glenfiddich’s finest selections, courtesy of their brand ambassador Madeline Ng. The night’s guests included musicians such as Wolfgang’s Basti Artadi, Sandwich’s Raimund Marasigan, and Itchyworms’ Jugs Jugueta. Acclaimed filmmakers Pepe Diokno, Petersen Vargas, JP Habac, Martika Escobar, Chuck Gutierrez, and Baby Ruth Villarama were also in attendance, alongside respected broadcast journalists Karmina Constantino-Torres and Rico Hizon.
The evening kicked off with Rolling Stone Philippines’ publisher Anne Bernisca tipping her hat off to the first-ever guests of The Rolling Stone Philippines Social Club. “Tonight, we are going to celebrate the voices that help shape our culture,” said Bernisca. “It is our honor to welcome you all — the journalists, the filmmakers, the creatives, and the musicians — who continue to challenge conventions. We at Rolling Stone Philippines are so proud to champion your strengths.”
Conversations Over Good Food
The dinner’s first course featured a ceviche of grilled shrimp, pineapple, and pickled onions, served on top of creamy avocado purée. Its tropical flavors were thoughtfully crafted to complement the honeyed notes of the Glenfiddich 21-Year-Old Gran Reserva, the first sip from the whisky flight.
As guests savored the final sips of their Glenfiddich introduction, Tandem’s staff presented the second course: Ibérico presa served with roasted squash purée and quinoa, paired with the smooth Glenfiddich 22-Year-Old Gran Cortes. In between courses, Glenfiddich ambassador Madeline Ng even taught everyone how to toast in Scottish Gaelic: “Slàinte Mhath!”
The last savory course was pan-seared sea bass served atop charred cabbage and cauliflower purée, garnished with delicate potato pavé and tender mussels, all paired with Glenfiddich’s 23-Year-Old Grand Cru.
To close the meal, a dessert of chai ice cream and mixed berry pudding topped with brown butter streusel, honeycomb, and a drizzle of olive oil. Ng revealed one last surprise to go with the sweet end to the four-course meal: Glenfiddich’s 26-Year-Old Gran Couronne, a whisky layered with scents of sweet oak and finished in a rare French cognac cask, evoking the same distillation process in crafting champagnes.
As the evening wound down, conversations flowed as smoothly as the whisky, with some even table-hopping over to some peers from other industries to discuss pressing news and to exchange pleasantries. This marked a memorable beginning of The Rolling Stone Philippines Social Club series, paving the way for future gatherings that celebrate creativity, connection, and the country’s most influential voices.
