Nineteen towns and cities of Negros Oriental are joining the fair booth competition in the 13 th Buglasan Festival that opened yesterday in Dumaguete City, senior tourism operations officer Myla Mae Bromo-Abellana said in a press release.


These are the booths of Manjuyod, Jimalalud, Siaton, Sibulan, Valencia, San Jose, Zamboanguita, Bais City, Ayungon, Bayawan City, Santa Catalina, Tanjay City, Vallehermoso, Amlan, Dumaguete City, Basay, Guihulngan City, Canlaon City, and Mabinay.

The LGU booths are under construction on Kagawasan Avenue, and will be joined by corporate ones October 17-26. At stake are prizes and projects to be awarded by the provincial government to booths that garner the highest points for exhibits, goods and services, and creativity in depicting the LGUs’ chief tourism products.

Eight of Negros Oriental’s festivals – Tawo-tawo of Bayawan City; Yagyag, Sibulan; Wayboga, Amlan; Hambabalud, Jimalalud; Sandurot of Dumaguete; Ayuquitan, San Jose; Hudyaka, Bais City; and Bodbod, Tanjay City; will compete in the festival showdown; while the Pakol Festival of Santa Catalina, declared the Grand Slam winner last year, will perform in the non-competing category.

The Festival of Festivals will begin with field presentations or showdown morning of October 24, and street-dancing in the afternoon.

Meanwhile, the 9th “Buglasan Lutong Garbo” cook fest will feature 12 chefs who will vie for the annual indigenous foods cooking challenge 8 a.m. on October 25 at the Provincial Agriculturist Office at the north national highway in Dumaguete City, a government press release said.

Lutong Garbo Committee chair Sylvia Uy said the food festival promotes the native cuisine of the province. Winners will receive a trophy and P10,000 for the first prize; P7,000, second; and P5,000, third. Consolation prize of P2,500 in cash and certificates of appreciation will be awarded to non-winners.

Food preparation will be judged according to palatability, 40 percent; originality, 40 percent; texture, 10 percent; and dish presentation, 10 percent. The main dish or recipe entry must feature ingredients indigenous to the area represented as part of the criteria of the contest; and the use of ingredients, such as monosodium glutamate, canned goods, imported products, and artificial seasonings are not allowed, the press release added.*