Skip to main content

1st SM City Iloilo Culinary Festival

Savor the Flavor at the SM Culinary Festival
courtesy of TheNewsToday

Witness chefs from Iloilo’s top culinary schools vie for the distinction of being the first SM Master Chef in a one of a kind cooking competition

Chop, mix, stir and dice... a Festival of Flavors await shoppers and mall goers as SM City Iloilo and PPTI-Saladmaster launches the 1st SM Culinary Festival on July 20-26, 2009. Witness chefs from Iloilo’s top culinary schools vie for the distinction of being the first SM Master Chef in a one of a kind cooking competition.
Elimination rounds will be on July 20-21, 2009 with the top three schools battling it out in the Grand Finals on July 25, 2009. Also, various gastronomical activities are in store for the discerning food connoisseur during this week long event as culinary masters from Manila and Iloilo showcase their fabulous creations in a series of cooking demos. On July 22, 2009, Chef Miguel Cordova serves up his culinary creations of Ilonggo delicacies with a hint of Thai influence in a cooking show dubbed as Asian Fusion. At the same time, Chef Niño Logarta whips up his own versions of Classic Pinoy meals with a twist on July 23, 2009. Chef Emmerson Junn Lim of the Asian Institute of Culinary Arts, Inc. will offer everyone a Taste of Southeast Asia when he takes the stage on July 24, 2009 at 1 PM. On the same day, Chef Daniel Patterson, the Executive Chef of Hyatt Hotel and Casino, Manila invites everyone to experience the exotic taste of Indian cuisine as he showcases his cooking prowess for everyone. On July 26, 2009, the Culinary Festival will be highlighted with a Parade of Chefs, a special cooking demo by PPTI-Saladmaster, and a Celebrity Culinary Showdown between Jose Sarasola of Pinoy Fear Factor and Iloilo’s very own Pauline Banusing.

According to Mr. Ben Jimena, Iloilo City Tourism Officer, “The SM Culinary Festival is a great boost to the local toursim industry since food is an attraction in itself and can make a tourists’ visit more interesting and worthwhile. The partnership with SM City Iloilo has greatly enhanced the capacity of stakeholders in the tourism business to attract tourists to Iloilo City. I am looking forward to a highly successful Culinary Festival.”

Special thanks to Department of Tourism VI, Iloilo City Tourism Office, SM Supermarket, ABS-CBN, Ajinamoto, Breakthrough Restaurant, Escas Garden Restaurant, Afrique’s, Butot Balat Restaurant, Aldente Ristorante, Teds Old Timer Lapaz Batchoy, Mister Labada, Kasanag Well Being Center, Caltex, and Picture City.

>>>> Original article

Popular posts from this blog

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

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

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw  recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place.  And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal

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.