FLAVOURS OF ILOILO

A week before the actual competition, I got a message from Chef Miner del Mundo inviting me for a culminating activity at the showroom of St Therese MTC College at La Fiesta Hotel. It turns out to be another food tasting session as they were preparing for a big national competition (that took place just this weekend). It was for  Chefs on Parade   2013 - the biggest culinary competition and the longest running in Asia, held at SMX Convention Centre at the SM Mall of Asia.  As for this set - Healthy Lifestyle Menu, the appetizer Chef Miner made was steamed roulade of  free range chicken stuffed with roasted pepper and mushrooms. It had some herb smear, cauliflower - tartufata veloute , rosemary-tomato on the sides. It also had a pear-celery-pine nuts and micro-greens salad to whet the appetite even more. Indeed the pear and celery combination gave the appetizer some refreshing hints.   The main course consists of Norwegian Salmon and pan grilled A...

Can I tempt you with this roulade of beef caldereta with embutido stuffing? Chef Miner del Mundo actually did that to me two Saturdays ago when I showed up at La Fiesta Hotel for a culminating activity of his culinary team from St. Therese MTC College. They were preparing for the biennial Chefs on Parade competition which will took place a week (from then) and I had the gastronomic pleasure of having to sample three sets of their contest "pieces" totalling 11 dishes. This Modern Contemporary Filipino Cuisine set is described as  A modern family style presentation  of contemporary Filipino cuisine  that combines the chosen main  ingredient with other local  ingredients. Live cooking of a  three-course set menu of three (3)  portions each consisting of one (1)  appetizer, one (1) main dish and one  (1) dessert served family style.  ( Read More ).  For this the team's appetizer was Seafood longganiza with Visayan Adobado sauc...

Two Saturdays ago, I got a message from Chef Miner del Mundo inviting me for a culminating activity at the showroom of St Therese MTC College at La Fiesta Hotel. It turns out to be another food tasting session as they were preparing for a big national competition (that took place just this weekend). It was for Chefs on Parade 2013 - the biggest culinary competition and the longest running in Asia, held at SMX Convention Centre at the SM Mall of Asia.  I had the gastronomic pleasure of having to taste not only one but three of the entries and here's the first set - a 5-course set menu of Classical Continental Cuisine. COLD APPETIZER  Crab and prawn mousse and micro green salad,on sherry wine vinagrette, artichoke smear  Pan seared ahi tuna with marinated tomatoes and basil, balsamic reduction and feta SOUP Cauliflower-tartufffata soup with seared arctic scallops Roasted corn and pepper napoleon on tortilla tuille HOT APPETIZER Chorizo de bilbao ...