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 (

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

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.

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

FLAVOURS OF ILOILO

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