Cocktails at Ayanna Garden Restaurant at the Sheridan Boutique Resort

Sheridan Boutique Resort in Oton hosted a cocktail event to unveil new additions to its Ayanna Garden Restaurant's menu as well as the resorts on-site attractions in time for summer and its new local residents' rate.

With it's last successful menu revamp back in 2013, Ayanna Garden Restaurant at the Sheridan Boutique in Oton recreates its gastronomic line up under the helm of Chef Miner del Mundo, to appeal to a wider range of food connoisseurs.

Showcasing a new set of dishes to the restaurant's impressive culinary creation, Ayanna aims to please distinctive palates with a wider array of rich flavor and aroma.

Named after a flower, this gastronomic haven has enticed the discriminating palates of the Ilonggos since 2012.

Overlooking the Azure Infinity Pool, Ayanna offers sumptuous gastronomic experience in its Asian inspired and al fresco dining set up beside a man-made pond.

Our cocktails that afternoon started with Cold Appetizers consisting of Salmon and Mango Ceviche, Seared Tuna with Feta Cheese & Watermelon and my favorite - Prosciutto-wrapped Melon slices. Daintily presented (1st photo above) it proved to be bitin that a platter was later served to us.

A Cold Cuts board found its way on our table consisting of Salami, 3 Cheeses (Brie, Gorgonzola and Camembert) with grapes and oranges on the side.

There's also wine and some French Baguette and breadsticks to go with them.

And certainly my favorite - Hickory Pork Ribs Sandwich. Savory sandwich with filling that doesn't overpower each other creating something delicious from your first bite to the last.

There's also Lasagna Bolognese to satisfy your Italian food cravings.

How about Grilled Chicken Teriyaki with Java rice and coleslaw?

And here's a Trio of Slider burgers with fries.

Completing the list of new items onf the menu are Classic Caesar Salad, Ayanna Garden Salad and Thai Green Mango for salads plus Bourbon Chili Wings, Beer-battered Chicken Tenders, Cheddar Cheese Bites and Asian Fish & Chips for appetizers. There's also Grilled Gen. San Tuna Belly as part of the Grill menu. Ayanna also launched Kid's Classics menu of Crunchy Fried Chicken, Cheesey Chicken Tenders and Baked Mac & Cheese.

Classic Ayanna desserts such as Tablea Chocolate Truffle Cake and Ube Halaya Cheesecake never fail to impress our taste buds. They'll be joined by the Guimaras Mango Cobbler on the new menu.

Ayanna Garden Restaurant want the Ilonggos to be delighted in a spectacle of flavours and quality of its food. Delighting the palate and giving a wonderful meal is Ayanna's foodie battlecry - if it’s not special, it won’t reach your table.

Ayanna Garden Restaurant at the Sheridan Boutique Resort

Brgy. Buray, Oton, Iloilo

Tel. Nos. +63 33 396-0033 | +63 917 307-7643

Facebook: Sheridan Boutique Resort

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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