It was another special dinner a few weeks ago as I found myself at the showroom of St. Therese MTC Colleges at La Fiesta Hotel. Through the invitation of the winningest culinary competition mentor Chef Miner del Mundo, it was another preview (and taste) of what his team will present in an upcoming competition - the Grand Culinary Challenge.
Chef Miner may have noticed that I always love the crisps and pate in most of the restaurants he is a consultant like Amalfi Cucina Italiana and Ayanna Garden Restaurant at Sheridan Boutique Resort in Oton, so it was already a treat from the start - for me at least.
The real treat began as a member of the team introduced their duo of appetizers - Seared Tuna Kinilaw on Mango-Pomelo Salad & Shrimps and Crab Rellanado. The tartness and tanginess of the pomelo plus the sweet-sour taste of the mango brought out the flavour of the tuna, which in itself already full of flavour. Seared and seasoned just right, it was kinilaw brought to a whole new level!
I don't usually eat crabs - don't like the messy way of eating them but give me crabmeat anytime! It seems Chef Miner read my mind again as the other appetizer was introduced. The Crabmeat Rellanado was easily a palate pleaser - actually even before it reached my mouth, how it looked and smelled already made me say "delicious"! Indeed it really was - rich cheese, savory sauce and tasty crabmeat concoction, I could have asked for another serving if they took orders then.
A glass of white wine opened up our taste buds at the same time readied them for the next round of the very special dinner.
Our main course was Tenderloin of Beef in Caldereta Sauce with a dash of Kalabasa and Kamote Puree and Lumpiang Gulay on Muscovado-Soy Glace. The caldereta sauce alone could have made me finish a cup of rice - just the right seasoning and consistency. The beef was crisp outside yet oozing in every forkful in its own juices and mixing with the caldereta sauce - heavenly! The squash-sweet potato puree was a breather of the richness yet it was also rich on its own - just of different flavours.
Wrapped in thinly sliced cucumber were julienned carrots, singkamas and bell peppers topped with a muscovado-soy glaze then sprinkled with peanuts making up their version of lumpia. And it can't get any fresher than this mix of vegetables and fresh combination of flavour and texture.
A dose of red wine followed complimenting the main course line up of meat and vegetables.
And for dessert we had a duo - Banana Chocolate Pudding and Fried Suman on Coconut-Caramel Sauce. Now where to begin? I could still smell the delicious aroma of the coconut-caramel sauce, it was so rich that I can almost taste it - the fried suman was lucky to come with a perfect dip! The pudding was overly delicious and it came in my favorite combo - banana and chocolate! The mango and watermelon balls served more than just garnish as they sort of neutralized the richness of these desserts.
But wait, there's more! As a blaring sound came from one corner, it was a signal for us to watch how our cocktail was prepared. A series of shaking, blending, mixing and garnishing with occasional dance moves like pole dancing and splits (just kidding), our mixed drink was revealed to be a kiwi-based citrus cooler that we eventually finished in no time.
The night ended on a high gastronomic note but it was few days after that that dinner was ended perfectly as the team was (again) adjudged as the champions for the Grand Culinary Dream Team Challenge held at Villa Immaculada in Intramuros, Manila.
Cheers for a wonderful dinner and for being the champions once again!
And I dreaming for more ...
