So how to start a month the month of Love in terms of gastronomy? I didn't have to try hard as they come on their own terms.After the revelry of Dinagyang, the next big celebrations in Iloilo are the Chinese new Year, Jaro Candelaria Feast and Paraw Regatta. And it was on the mid celebrations (Jaro Fiesta) that February gastronomy marked its start.
I went to two fiestas during Candelaria - the rainforest inspired set up at the Jamerlan residence and one at Afrique's Jaro, where the restaurant business all began. But in between I just got a call informing me of a photoshoot happening at Days Hotel Iloilo and when I got there it was cakes, cakes and cakes all over. Tinapayan was readying for Valentine and the Heart Cakes were at the center of it all.
The next day I was out to lunch at the Central Market and got to discover the old way of having Coffee on the Go at De Leonian Cafe. The month also brought in more discovery as for the first time I got to taste a hamburger from a popular and home grown pizza chain - Love and Kisses. And I can't believe it was just there for years and I haven't even noticed it.
But if there was something new, it was the Assumption Tart though its around the country where there is this famed institution. It was during a visit to Camiña Balay nga Bato in Arevalo that I got to discover it. Ironically, that day we fetched Ms Agnes Prieto (a writer for the Philippine Daily Inquirer and Cebu Pacific's Smile Magazine) at Assumption Iloilo who joined us for lunch at the market. They talked about the tarts then and when we got to Villa, there was a can of tarts waiting for us then.
Going back in time seems to be what happened when Mr Eugene Jamerlan ushered me inside one of the oldest bakeries in the Philippines - Jaro Bakery aka as Panaderia ni Pa-a. Established in 1896, this landmark in the district of Jaro is famous for it's pre war recipe of pan de sal which is likened to French bread in quality.
Valentine's Day came and I found myself enjoying the Eat. Love. Indulge Buffet at The Venue Function Rooms at The Avenue Complex. The Heart's Day dinner proved to be another gastronomic experience of old favorites and new discoveries. It was one superb and healthy set up without those cholesterollific and bilbilicious food items on the spread. Truly, a good for the heart buffet on Valentine's Day!
It was also around this mpnth that I got to discover what proved to be one of the newest interactive food places in town - Tarzan Magic La Mien. The place isn't fancy nor located at a prime spot but it was the lure of the freshly made noodles that got us hooked. The noodles then were very good and fresh that even on its own they are something to look forward too. But recently I noticed the change of it all but the place still serves a lot of good Chinese specialties like oyster cake and sio pao and Pinoy turo-turo fares like dinugu-an, and pork chips.
I was back at Days Hotel Iloilo, this time for the launching of their newest buffet selection at The Promenade. Every Fridays from then on was for the American Adventure Buffet with lots to offer from savoury main course. roast beef at the grill station to delectable desserts.
Towards the end of the month, Lamesa Grill Iloilo launched it's early summer treat with Halo-Halo All You Can for only PhP99. With more than 30 ingredients to choose from, guests can have go back and forth and fulfill their halo-halo fantasies over and over again. During the opening stint, I made four different mixes and still went back for more.
Capping off the lovin' month of February was my two-day foodie stint at Amalfi Cucina Italiana at The Avenue Complex. The Philippine Tatler Magazine has recognized Amalfi Cucina Italiana as one of the country’s best restaurants. Already twice on the list, in 2009 and 2011, Amalfi has elevated the standards of an Italian dining experience in Iloilo by offering authentic cuisine using only the finest ingredients, superb dining ambiance and impeccable service.
For two consecutive days in February, I found myself in the company of Chef Miner del Mundo, food consultant for Amalfi and Arvi Sumayo, Marketing Manager of The Avenue. The restaurant is about to launch 22 new items on their menu and I had the privilege of having to taste them all in two days.
It was two days of gastronomic splendor at Amalfi Cucina Italiana as each day we had a complete course of meal from appetizers and soups to main dish plus pizza and pasta.On the first day, we had Crema di Ceci con Scampi e Funghi (top left). This cream of chick pea soup with mushrooms and shrimps was thick and full of flavour. A play of colors, flavours and consistency was evident with the Insalata Caprese (top right) - a classic Italian salad of tomatoes, basil and orange plus mozzarella and feta cheeses.
The main entrees started with the visually appetizing Tonno ala Griglia con Salsa Siciliana (above left). It’s grilled tuna with Sicilian sauce made of anchovies, olives and tomato sauce. But everybody’s favorite turned out to be an unfamiliar meat to most – lamb! And it was among the best lamb dishes I’ve had. The Brassato di Agnello con Polenta al Burro (above right) or braised lamb shank served with buttered polenta should be a must-order. I was fortunate to have the first piece having some fatty portions and it just melted in my mouth.
The main entrees started with the visually appetizing Tonno ala Griglia con Salsa Siciliana (above left). It’s grilled tuna with Sicilian sauce made of anchovies, olives and tomato sauce. But everybody’s favorite turned out to be an unfamiliar meat to most – lamb! And it was among the best lamb dishes I’ve had. The Brassato di Agnello con Polenta al Burro (above right) or braised lamb shank served with buttered polenta should be a must-order. I was fortunate to have the first piece having some fatty portions and it just melted in my mouth.
And finally to cap off the Amalfi food splendor in the lovin' month of February, our second day had Crostini di Fegatini di Anatra al Ouva Caramelisato (top left) commenced our gastronomic afternoon. The goose liver pate went perfectly with the caramelized grapes and everyone really enjoyed, that Chef Miner asked for another to be served at our table. The Insalata di Tiepidadi petto di Pollo e Arancia (top right) came to the table next and it was a visually appetizing one. The poached chicken breast salad had mesclun orange and roasted shallot vinaigrette.
Next was the Stracotto al Peppoli (above left) made with US certified beef belly and braised in red wine. I just love the way the beef separates like corned beef when sliced that you can actually see the strands.And saving the best for last (in my case), was the baked salmon with artichokes, lemon and pine nuts - Filleti di Salmone al Forno con Carciofi (above right). Perfectly cooked! Seared light just to give some crisp outside and it very juicy inside.Even just the salmon, itself tasted so good, even more so with the sauce.
February 2012 was really love month and indeed it loved my blog even more with all these exciting food finds and rare opportunities it has given me to share. Hoping 2013 will be even bigger as the prospects will be brighter - all for the good of the promotion of Iloilo!