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The special fund-raising dinner was held at the third floor Events Hall of Chef Jessie's Place near J.P. Rizal in Makati. Chef Jessie is widely popular for her catering services and this building also serves as her office and as an events place as well.

Guests were first treated to cocktails at the roofdeck where Chef Jessie and her staff set up welcome drinks and appetizers for everyone.

It was quite a festive cocktail hour with Chef Jessie showcasing why she is one of the top caterers in the country today. The Fried Okra was a crunchy revelation that will make you think twice about this not so appreciated vegetable. There was also plenty of chicharon, pork barbecue, ceviche, and other bite-sized appetizers.

It was then time to head to the third floor where the hosts explained their advocacy. The Hapag Movement leverages technology and partnerships to raise funds and deliver critical support to affected families. As an estimated 15 million continue to grapple with involuntary hunger in the Philippines, the movement aims to change the lives of 500,000 Filipinos in four years through supplemental feeding, upskilling, and livelihood training activities.

Hapag ni LuzViMinda is a 6-course charity dinner organized by Globe Telecom and the Rotary Club of Makati in support of the Hapag Movement. Chef Jessie actively supports the Hapag Movement through her company, Manna Cuisine Corporation’s membership at the Rotary Club of Makati.

As part of her support for the Hapag Movement, Chef Jessie recently launched the Hapag Movement Menu every Monday-Wednesday at her restaurant, the Chef Jessie Rockwell Clubi. The menu features a selection of Filipino and fusion dishes, with half of the proceeds from each meal sold donated to the Hapag Movement.

The theme for Hapag ni LuzViMinda is the Pinoy Fiesta which highlights diverse flavors of the Philippines. Dinner started with the Sliced Pulpo over Sushi Rice with soy sauce jelly and aioli. This deconstructed sushi was a surprising dish that featured a fusion of Japanese styles and ingredients with Filipino flavors.

Next was the Chicken Binakol, a hearty bowl of chicken soup infused with coconut water, lemongrass, and ginger. Thin slices of young coconut meat also accompanied the broth which makes it a unique Filipino dish.

The third course was the Pan-Fried Fillet of Apahap in Mentaiko Bihod Sauce. This was one of the favorites that evening especially with the tender apahap enhanced with the special fish roe sauce.

The Pink Guava Caviar served as a palate cleanser course but it also turned out to be quite the attraction. The guava sherbet was very refreshing with its pronounced flavors.

The main course for Hapag ni Luzviminda was the Weeks Old Native Pork Porchetta served with atcharra rice and lowland greens. This was a fitting highlight as it featured juicy native roast pork with an ultra crispy skin. Chef Jessie and Chef Kay really teamed up well in showcasing the various dishes and flavors from all over the archipelago.