I was lucky enough to be invited to the Legacy Dinner of Batch 3 of the Skills Course the Center for Asian Culinary Arts. Aside from getting to eat all those yummy foods they served, I hosted the event. It was a virtually fuss-free gig. :) Oh, you're more interested in the food? While waiting for the buffet to open and the other guests to arrive, I munched on a Foccacia served with Chicken Liver Pate and Confit. I'm a fan of liver pate so I thoroughly enjoyed it. The pate had a nice smooth texture and was very flavorful. The focaccia was nothing extraordinary, but it had olives in it so YEY! They served three types of salads: Ceasar's, Waldorf, and Salad ala Greca. They also had California Maki, Manhattan Maki, Tekka Maki, and Tuna Sashimi, and Salmon Sashimi. I only got to try the sashimis because well, there was just to many people lining up and they ran out of the makis. The sashimis were fresh. The tuna was kinda cold and iced, but I enjoyed it nonetheless. There were two types of pastas and two types of sauces. I had Spaghetti with the Pomodoro with Italian Sausage.…