Pleasures of the Table: By Chef Gene R. Gonzalez
It was a short but definitely well spent two days of wine and food at the Hotel and Restaurant Association of Negros Occidental (HRANO)
Here are three memorable meals I wish to share to our foodie readers:
1. IMELDA’S – We’re still trying to trace if there are any relations between us. If we talk of cooking definitely I would like to be related and have Imelda Gonzalez’s food anytime, everytime… Lunch started out with a combi plate of gambas al ajillo, crisp fried wantons and some steamed duval (angel wing clams) in lemon. I had two bowls of her delicious eggplant soup made even tastier by light whiffs of tomato. This was followed by some very refreshing prawn salad, a roasted stuffed chicken galantine with homestyle gravy. To cap this delightful lunch was a layered and creamy mango madness and some world class Tiramisu. Still intrigued by my dining mates other desserts, I asked for some slices of buttery crumbly apple pie and a banana cream pie that was deliciously oozing with caramel goodness and cream.
2. APOY’S – one thing that amazes me everytime I go to Bacolod is the speedy service and great unpretentious choices of their menu. We started out this time with nylon clams in a rich broth. Bernard Cusi of ATR had them grill the diwal or angel wing clams with just salt to capture and not mask the natural flavors. I dug in and finished a whole charcoal roasted and tasty native chicken redolent of wood smoke and lemon grass dipped in sinamak or infused vinegar. After demolishing a platter of freshly steamed oysters, we finished off a whole sweet, toffeelike bacolod grown durian for dessert.
3. CULINARY CONCERTO AT SUGARLAND – To cap off the HRANO activity, Fern Aracama and Heny Sison assisted by Chef Bringas of Sugarland and Chef Toby Libarnes of Nestle treated everyone to a Negros themed dinner at Sugarland Hotel. Chef Fern started everyone off with dips and root crop chips while waiting. The starter was a stuffed crisp filo dough with Chicken Inasal with salad greens served with some spicy and fragrant Viña Esmeralda. The main course was a managat or mangrove snapper with risotto washed down with a Viña Sol. Heny Sison’s dessert, a buttery date pudding with butterscotch sauce went very well with a Moscatel de Oro. After dinner people stayed on and had a young fresh red wine from garnacha grapes called San Valentin. Congratulations to HRANO president Toots Sison for this gastronomic feat!
