A peek at Davao’s blos­som­ing chefs

Sun.Star Davao - - FRONT PAGE - TEXT AND PHO­TOS BY REUEL JOHN F. LUMAWAG

THE Cen­ter for Asian Culi­nary Stud­ies (CACS)Davao has been at the fore­front of de­vel­op­ing and nur­tur­ing some of the city's ris­ing chefs.

Last Oc­to­ber 5 to 7, 2017, the fifth batch of Diploma in Pro­fes­sional Culi­nary and Pas­try Arts had their reper­toire meal.

SunS­tar Davao was among the pan­elists who joined Chef Gene to try out the dif­fer­ent dishes of the young chefs.

The first group of chefs, who pre­sented their meal

on Oc­to­ber 5, cen­tered on the theme Amer­i­can Dream, which fea­tured An­glo-Amer­i­can cui­sine.

We were first served with the boule bread with herb-olive dip. Then for the amuse bouche, the chefs pre­pared mar­i­nated tuna with gin­ger. Next was the cau­li­flower soup with roasted as­para­gus and bal­samic driz­zle. The first course was seared salmon with bear­naise sauce and av­o­cado while the sec­ond course was the roast duck breast with roasted mush­room, French beans, and lemon con­fit with mulled wine sauce and pinot noir sauce. In be­tween the first and sec­ond cour­ses, we were served the

Kiwi lime sor­bet. For the main course, we were served the filet mignon with diane sauce, cau­li­flower puree, roasted as­para­gus, and baked baby pota­toes.

The meal for the first night ended with an or­ange ice cream, choco­late pista­cio brownie and choco­late mousse. A hazel­nut choco­late was also served.

For teh sec­ond night, the chefs pre­pared a meal with the theme "Ital­ian breeze".

Things kicked off with an Ital­ian loaf with pesto mango dip and herb in­fused dip. For the amuse bouche, we were served the crispy ravi­oli with bagay­bay on creamy red pep­per sauce. Smoked scal-

PRAWN sausage with prawn essence and three kinds of mush­rooms BOULE bread with herb-olive dip BUT­TER poached lob­ster with squid ink pasta in saf­fron white but­ter with Ital­ian baked stuffed eg­g­plant AMER­I­CAN Dream Team: Hazel Canoy, Cather­ine Fergie Urbina, Devine Grace Lovete, and Shiela Mae Ta­mon­dong

CABAW al vino with caramelized onion sauce, sun­dried risotti, baby corn, French beans, and cherry OR­ANGE ice cream, choco­late pista­cio brownie and choco­late mousse SEARED salmon with bear­naise sauce and av­o­cado

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