FOOD.

Rea­sons to check out new­est resto from top restau­ra­teur

Sun.Star Cebu Weekend - - Contents -

SE­LECT of­fer­ings from two Best of Cebu win­ners that cater to those with dis­crim­i­nat­ing taste buds, the An­zani and Biben­dum brands, can now be en­joyed un­der one roof.

The brain­child of cou­ple Kate and Chef Marco An­zani, the An­zani In­ter­na­tional Group just opened its sev­enth restau­rant, An­zani Prime, which is lo­cated on the sec­ond floor of the newly ren­o­vated The Tin­der Box at the cor­ner of Gov. M. Cuenco Ave. and Bauhinia Drive in Cebu City. With Chef Marco at the helm, the restau­rant car­ries an im­pres­sive steak list of var­i­ous grades, as well as a se­lect menu with the dis­tinc­tive so­phis­ti­ca­tion that won the An­zani brand nu­mer­ous ac­co­lades, in­clud­ing Best of Cebu 2015 Restau­rant of the Year hon­ors for its first out­let, An­zani, in Nivel Hills. And to up the ante, the exquisitely de­lec­ta­ble of­fer­ings, from the pre­ludes to the steaks to the desserts, get sug­gested pair­ings from no less than Biben­dum Wines, an­other Best of Cebu 2015 win­ner for Best Wine Se­lec­tion, with wines from Ital­ian, French, Por­tuguese, and Amer­i­can vine­yards. With its own wine cel­lar on the ground floor of The Tin­der Box, Biben­dum Wines care­fully se­lects from its com­pre­hen­sive wine li­brary which wine goes best with a spe­cific An­zani Prime dish.

Dur­ing its re­cent press launch, for in­stance, the pre­lude of crisp phyllo, por­to­bello mush­room and goat cheese with speck ham and truf­fle essence was paired with a glass of Chateau De Chante­grive Blanc 2010. Then, the pasta course of An­zani han­drolled tortelli with liver pate, smoked cheese fon­due and crisp leeks went smoothtly with Columbia Crest Grand Es­tates Pinot Gris 2010. And of course, the hot off the grill Black An­gus MB3 flat iron hang­ing ten­der served with sweet potato gratin with smoked speck ham, cream spinach, truf­fle, and creamy Gor­gonzola was per­fect with Hawk Crest Caber­net Sau­vi­gnon Rouge 2008.

Truly, with these pair­ings worth sa­vor­ing, this part­ner­ship from two of Cebu’s best de­serves a toast.

Black An­gus MB3 flat iron hang­ing ten­der served with sweet potato gratin with smoked speck ham, cream spinach, truf­fle, and creamy Gor­gonzola, en­joyed with the medi­um­bod­ied Cal­i­for­nia wine Hawk Crest Caber­net Sau­vi­gnon Rouge 2008.

Crisp phyllo, por­to­bello mush­room and goat cheese with speck ham and truf­fle essence, paired with the medi­um­bod­ied French wine Chateau De Chante­grive Blanc 2010.

Chef Marco An­zani del­i­cately slices a slab of Black An­gus MB3 flat iron hang­ing ten­der steak pre­pared from a Hi­malayan salt block.

Chateau De Chante­grive Blanc 2010, a re­fresh­ing wine from the Biben­dum Wines cel­lar, is poured into a glass. Biben­dum Wines has its own cel­lar at the ground floor of The Tin­der Box and a store at Streetscape in Paseo Saturnino.

Sour cherry yogurt ter­rine with blue­berry crisp sponge amarena cherry com­pote, paired with the beau­ti­fully crisp Chateau Ste Michelle Ries­ling Har­vest Se­lect 2014 from Columbia Val­ley.

An­zani hand-rolled tortelli with liver pate, smoked cheese fon­due and crisp leeks, paired with the vi­brant Columbia Crest Grand Es­tates Pinot Gris 2010.

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