I do believe that someday we, as Filipinos, will achieve a dynamic cuisine that will be known around the world. Of course, as chefs, we also need to veer away from gastronomic crab mentality. Culinary rivalries between chefs must be directed towards a healthy competition that will lift—not put down—Pinoy cuisine, which should rightfully rank with the other cuisines of the world.
For us to accomplish such a tedious goal, I go with what food critique Jeremy C. Malcampo, said in his pre-2006 article, published on TASTE "The Wednesday Affair," that we do need to unite, if we want to achieve something that is worth cherishing for the rest of our country’s future in matters of cuisine and gastronomy.
As a prerequisite to this (my new column that will be published sparingly by counter-weekly publication to "the Pleasures of the Table,") The Master Class, which will generally discuss the art of degustacion and food-and-wine-pairing, I request for all of you to absorb a menu-line that I served a few weeks before last Christmas. Here, you will see that I incorporated authentic and Asian ingredients that will probably, be propositional for new dishes (but classical in cookery and approach,) that I hope will contribute to develop our cuisine.
For now, I want you to review the dishes in this East Meets East dinner, and in my next Master Class column, I will discuss the technicalities of each dish.
I’ve also directed the TASTE staff to gear towards the education of our readers in matters of basic culinary knowledge. I feel (and because of my staff’s kakulitan for me to come up with a generalized educational column to inform the public on gastronomy,) that the eating-reading public is ready for a Philippine culinary awakening.
Jeremy’s My Basic Gourmet articles will support the Master Class by publishing basic culinary techniques and terms for the readers to understand what degustacion is all about. Diana A. Galang’s Culturefront will discuss gastronomique anthropology on each food element as directed by our publisher, Mr. EY3, who’s our inspiration through the years. It will tackle general culinary histographics of a certain ingredient (like butter, margarine, wine, pepper, sugar, etc.,) so the readers can understand not just the colorful histories behind each food element, but also the way of agriculture and production.
To strengthen this, and to humbly inspire all who are interested in the life of food and cooking, my son Chef Gino Gonzalez will innocuously publish his food-product analysis materials that will help you, on the best ingredients available in the market. Most of you know this as "The Salvage Page," which is the first double-blind panel tasting, published by a national broadsheet, in Philippine history.
Ann Kuy’s Allout column will be more dynamic with her untiring restaurant food reviews in a consumer and homemaker perspective, so to help the corporate-mothers on where to treat their families during special occasions. Her recipes are also loving contributions for mothers and wives to concoct in their homes.
Baking 101, by Chef Eliseo De Guzman and Adoree Uy will be more instructional and fail-safe, as a generous weekly gift for all of you who love sweets and pastries. In this column, recipes are all kitchen-tested again and again at the Center for Asian Culinary Studies in San Juan, and are also recommended for home-cooking and even commercial production.
For oriental, Chinese culinary background articles and restaurant features (to strengthen our Philippines’ base cuisine which is Chinese) TASTE writer Joseph Tanchee will bring out the soul food of the current Filipino-Chinese cookery—much so, what’s concocting in Binondo and many Chinese restaurants around.
Last, but not least, Iris Sasing’s dynamic Cebu food coverage that are always moving, and mouth-watering for us to be encouraged to visit the loving, and warm city.
Known to be the first foodie-writer of Cebu on broadsheet, Iris Sasing pays tribute and inspires the inevitable signal that Cebu is also a very very good place of wonder in terms of food and culinary appreciation.
But, of course, there’s more. Jeremy and I, plan to establish an interface with our friends who live abroad, particularly in London, Dubai, Australia, and the US, so that their culinary correspondence can be published by TASTE on a regular basis—something we hope will push through in 2006. The plan is to cover and feature what’s cooking around the world, so that we can see what our Filipino kababayans are eating and cooking in their respective countries of residence. This will also evaluate how Filipino dishes are popularized by Pinoys in a global scale—through articles that are timely and totally Pinoy foodie…exclusive to TASTE only!
EAST MEETS EAST MENU:
COCKTAILS
- Tom Yam Stuffed Mushrooms
- Plum Sauce Glazed Prawn
- Karaoke Chicken Wings
- Jasmine Tea Mixed Rice
- Smoked Fish Wantons in Mango Red Egg Salad
- Chicken Lalot with Pineapple Sate
SIERRA VALLEY WHITE ZINFANDEL
DINNER
- Maeng Kam Leaf with Paksiw topped with - Peanuts & Toasted Coconut with Tamarind Sauce
SIERRA VALLEY CHARDONNAY
- Steamed Fish Glazed with Kecap Manis in - Japanese Wasabi Mayonnaise Ice Cream with - Cucumber and Shiitake Jelly, Warm Shiitake - Foam with Vietnamese Jelly Pearls
- Spicy Chicken Salad with Prawn Crackers
- Green Soup of Mixed Shellfish with Hopia Crust
SIERRA VALLEY MERLOT
- Crispy Chap Chae in Fermented Red Bean Sauce
- Mango Pork Popcorn with Glazed Korean Toraji Root
SIERRA VALLEY CABERNET SAUVIGNON
- Okiam Tenderloin Tataki with 3 Kinds of Mushroom, Nata and Fresh Asparagus garnished with Candied Gosari and Katsuoboshi
- Tart Peach Sago Soup with Frozen Pomelo
- Ylang Ylang Pudding and Green Tea Surprise
- Maja Blanca Stuffed Siopao
- Macapuno Pandan Truffle
- Coffee or Tea
Chef Gino Gonzalez, and Chef Lawrence Erfe helped me with this dinner.
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