Local Flavors, French Techniques
Local Flavors, French Techniques
Local Flavors, French Techniques
We did it!! Well … almost, so let’s keep pushing!
So last week, Mr Montano confirmed to me that Madrid Fusion Manila would no longer push through.
So of course I shared the bad news with the world.
I never expected that foodies would make such resounding noise – as if food was taken away from our table! LOL
As of 8:00 pm last night, Tourism and Promotions officer Maricon Ebron said that Madrid Fusion Manila 2018 is “unlikely”.
She stated the following reasons: no venue, no date, no proper bidding for an event organizer.
She did however say that it was possible for Madrid Fusion Manila to push through but in 2019.
lThe Tourism Promotions Board (TPB) is awaiting the Spanish organizer of Madrid Fusion Manila (MFM) to propose a new date for the international gastronomy congress, after the original date was called off to give way for a public bidding, an official said Tuesday.
Maricon Ebron, officer-in-charge of the TPB Marketing and Promotions Sector, confirmed to the Philippine News Agency (PNA) that the event is unlikely to push through this year.
She said Foro de Debate, who owns the Madrid Fusion trademark, has yet to propose a new date for the event, making it unworkable to start the bidding process immediately.
“Most probably, the event would be next year because Foro de Debate has to give us a date. At the same time, we need to check our venue,” she noted. “‘Pag wala silang maibigay sa amin, talagang maka-cancel nga ‘yon (If they could not give us a date, MFM 2018 would indeed be cancelled). It may be next year.”
Full story of PNA here: http://www.pna.gov.ph/articles/1030700
Today, though, while still not confirming that the food congress will push through, Cesar Montano, TPB head, appeased angry foodies by giving an official announcement that the TPB is now ASSESSING the possibility.
But most importantly, he now RECOGNIZES the impact of the Congress. Whee! 🙂
I called him to ask if he has in fact changed his mind and Madrid Fusion 2018 is now confirmed to push through. He still refuses to confirm that the event is IN FACT pushing through but said that they are now looking at Marriot Manila as a venue, after he got word that it is available, and, like he said in his statement, ASSESSING the possibility.
The grapevine says they are looking at September. But that is not official. (Earlier the grapevine said June.)
Whatever the REAL reasons or the real plans, at least the foodie world can now rejoice at the ray of HOPE that MAYBE Madrid Fusion Manila 2018 MIGHT (still “under assessment”!) push through this year.
More on Sunday in Inquirer Sunday Biz 🙂
Had a very interesting lunch today whose menu was whiskey, whiskey and whiskey!
Met Matthew Magliocco of Michter’s, a maker of whiskey based in Louisville, Kentucky – which I correctly identfied as where Jennifer Lawrence is from 😉
Matthew very passionately explained why their whiskeys are more competitive than others, the foremost reason being that they really invest in their barrels which they painstakingly air dry (as opposed to kiln) even if this takes longer, at least 18 months, and is more expensive. This allows the barrels to absorb more details from the environment which in turn reflects in the flavors of the whiskey.
We tried a US*1 Bourbon, a US*1 Rye, a sour mash, a 10 year old Kentucky Straight bourbon and a 10 year old Kentucky Straight rye.
My fave was the 10 year bourbon, which apparently is not necessarily aged just 10 years but can be anywhere between 10-17 years. Matthew thinks what we had today was in fact a 12 year old. Another special thing about this is that the 10 year old bourbons are single oak. (Like me – haha! Single oak for single folk LOL).
Matthew noted though that their master blender, Pamela, is especially proud of the rye, which has made a comeback recently with the popularity of Prohibition cocktails. He himself prefers the US1. While Brett Tolhurst of Wine Depot, our host, took great pleasure in the sour mash, which has corn, rye and barley.
Hope to get to appreciate more American whiskeys in the future – especially if these are from Jennifer Lawrence’s hometown!!
It’s official. Madrid Fusion Manila has been cancelled, as confirmed by Tourism and Promotions Board COO Cesar Montano.
With all the speculations, I decided to just up and get a confirmation from Montano himself.
My story in today’s column in the Inquirer here:
In its place will be a project called Buhay Carinderia by Linda Lopez. In an interview with Linda Lopez, she confirmed that this event will be five times the size of SMX, where Madrid Fusion Manila has been held. “If Singapore has hawkers, Manila has the carinderia,” Lopez explained. “We want to make the carinderia more innovative, dynamic and relatable.”
The Buhay Carinderia launch will be led by DOT Sec Wanda Teo on April 11.
My cousin held her wedding reception here. I had one of my first dinner dates in college here. It was the epitome of fine dining in the early ’90s.
A few years ago, owner Chef Gene Gonzalez hosted a chocolate dinner for international celebrity chef Bobby Chinn here. And let’s not forget the celebrities who learned to cook or honed their cooking skills here like Judy Ann Santos.
But like the Mandarin and the Intercon, like Fat Michael’s in Bangkal and L’Incontro and Cafe Maestro on Reposo, this culinary institution’s journey is about to come to an end.
Cafe Ysabel is saying goodbye.
The restaurant posted on its Facebook page —
From New York to Australia.
The World’s 50 Best Restaurant Awards in April 2017 will be in Oz, following a very successful awards reception for 2016 in New York.
The World’s 50 Best (@theworlds50best) is a list produced by British magazine Restaurant based on a poll of international chefs, restaurateurs, and media. There are also side awards such as the Best Female Chef Award, Chef’s Choice Award and Lifetime Achievement Award.
This year’s Top 8 are:
The World’s 50 Best will be held in Melbourne at the Royal Exhibition Building on Wednesday April 5. The awards will be streamed live from theworlds50best.com.
“I imagine this time around there will be tears,” Bourdain wrote in his Tumblr post on the latest episode of . “At least I hope so.”
In Bourdain’s CNN show Parts Unknown, he returns to the Philippines. You might have even chanced upon him on his last visit.
SEE THE PLUG HERE.
Make sure to watch but even just this post explaining the episode already has us in tears.
In case you missed it, click HERE for my piece in the Inquirer on the visit of Christian Tetedoie, the President of the Maitres Cuisiniers de France (Master Chef of France), the highest honor for a chef in France, in the Inquirer.
Also very proud of our adopted French chef, Philippine-based Cyrille Soenen, who just joined this exclusive league of chefs this year. Thanks to Cyrille, we can now boast of having a true French master chef on our shores!
I didn’t know what a delight I was in for until I noticed Chef Matthieu’s jacket. Sofitel’s PR Director Yasmine Hidalgo often holds wine dinners and I like to attend just to increase my vino knowledge so I thought it was just another wine dinner (which are always special). Turns it was an extra special night, entitled “An Evening in Paris”.
“Master Chef! Oooh!” I said, as I was introduced to Chef Matthieu. “I paid for this,” he joked. That was just the beginning of a series of hilarious comments from this Master.
When I asked to have my book signed, he signed at the back instead of the front page, where there is a caricature of him. Then he said, “You want a picture of me with hair?” And proceeds to draw hair on the caricature. “No need, you look like Sean Connery without hair!” I joked back.
What better way to start a French dinner than with oysters? Garrel’s version, however, is made special with a champagne sauce. It also very curiously used chorizo!
This was followed by a lobster ravioli. This is a signature dish of his restaurant Le Belisaire although they use langoustines. Don’t be fooled by that lobster head. It’s just for your eyes (nothing underneath). The lobster meat is neatly tucked underneath that sheet of pasta. So when you cut through the sheet, there is a burst of umami. Truly a fine dining dish.
Foie Foie Foie!
But those were just introductions to the stars of the show: foie gras. Damien Marchenay, F&B Director of Sofitel Manila, who was my seatmate at this dinner, shared that Le Bar, which pretty much works as Sofitel’s lobby, will be offering a foie gras menu designed by Garrel for the month of July, as they celebrate French month.
So in comes a very curious combination, another “French twist” by Garrel: foie gras with … vegetables and clams! It is deceptive. You think you are eating something not just delicious but also healthy. Such relaxed indulgence!
This was paired with an 2007 Alsace Grand Cru Riesling Altenberg de Bergheim which the sommelier explained is “not Germanic but very French” even if it is a Riesling. She emphasized that it is not sweet, which is what distinguishes an Alsacean Riesling.
Then the piece de resistance: Duo de Canard. Beneath that glistening piece of foie gras are layers of a puree of buttered stewed duck and mashed potatoes. This is really indulgent, a filling meal by itself. The veggies on the side obviously break the monotony of the indulgent duck.
This was paired with a 2008 Saint Emilion Grand Cru. While the sommelier explained that St. Emillion is a wine that is “softer” and “more elegant”, I personally preferred the following wine, a Cotes du Roussillon by Bernard Magrez, even if it is relatively still young (2011; the most highly recommended vintage is 2004) as it was surprisingly more velvety. It is 70% Syrah. Apparently, as you can see in the photo below, I am inclined towards unctuous flavors, depicting an appreciation for wines with higher alcohol content!
The Cotes du Roussillon Mon Seul Reve was served with the Moelleux Chaud au Chocolat du Belisair. This immediately brought me back to France. There is something about the French and chocolate. It was creamy yet definitive, i.e, the taste of chocolate was not lost in its creaminess; and rich yet elegant, i.e., hindi sabog. Loved this. Dude knows his chocolate.
If you are in Paris, check out his restaurant Le Belisaire, which is said to have been a favorite of former French President Nicolas Sarkozy.
In the meantime, this menu is now offered at Spiral the buffet of Sofitel Manila. There is also a special Foie Gras menu at Le Bar for the month of July.
Sofitel Philippine Plaza Manila
CCP Complex, Roxas Boulevard
Tel: (+632) 551-5555
Le Belisaire, Paris.
2 rue Marmontel
+01 48 28 62 24
Every so often CPK holds Pizza Wars and we were fortunate enough to witness one of these Pizza Wars yesterday. Its purpose is to encourage employees would be to be creative and at the same time feel a sense of ownership because whoever wins the pizza war will have his or her pizza place on the menu. The wars are among pizzaiolos of different branches of CPK.
For this pizza war there were three contestants or finalists: Romel Panaligan from CPK Alabang, Lea Castillones from CPK Eastwood, John Chloe Oplejeda from CPK Trinoma.
Panaligan from Alabang made a vegetarian pizza called Farmer’s Choice. Its base was roasted squash then the pizza was topped with mozzarella grilled eggplant and zucchini and for added roof he also put cherry tomatoes and desiccated coconut. A lot of the guests and judges were touched by the story of Panaligan about how he started out as a dishwasher at CPK then move up to become a pizza chef. it was a good and hearty vegetarian pizza.
Steak with Mushroom Pizza
Castillones, the lone female chef in the contest surprisingly was the one who chose to put steak in her pizza. This was a very filling pizza and I loved how the steak was thin and not hard to chew. She also added truffle oil which gave the pizza character.
This pizza was my favorite among the three and if I were to judge I would have voted for this one. It is actually a dessert pizza but it was interesting how the chef incorporated everything you love about the morning: Bacon, maple syrup, bananas and a scoop of ice cream in the middle for both sweetness and contrast.
The winner of the pizza war was the Farmers Pizza which will now be available in CPKs everywhere. The winner went home with P25,000 prize money! Meanwhile I have to find a way to get the Elvis on the CPK menu …
Canadian beef was launched last Monday at New World Hotel (Makati on Pasay Road across Greenbelt 3), which will be carrying their beef for the month of June.
It was explained at the launch that Canadian beef is graded like American beef (prime, choice, select) but that all Canadian beef is table beef and all their cows are accounted for via RFID tag. I guess this is just like Japanese beef so at any time you know a cow’s origins and lineage.
What was also interesting in the New World Hotel presentation is how they will use the Canadian beef with their Chinese menu at Jasmine!
Check out this sosyal na siopao!
Or this stir fried diced beef tenderloin … Yum!
Chef Sandy also gave a tip that as opposed to US beef, the quality is at par but the prices are more affordable! (Shhh let’s keep that tip between us 😜)
Canadian beef is available at Rustans.