Cebu’s delicacies given global ‘twist’
Local delicacies were given a 'twist' during the "Sugbuanong Ani: Slow Food Festival" yesterday at the Provincial Capitol.
The event was organized in the hope to "preserve" the Cebuano cuisine.
Chefs from Cebu's popular hotels came to innovate local delicacies using local ingredients like native chicken, cassava products, camote, torta, and tablea. These were sourced out from the towns of Aloguinsan, Argao, Asturias, Bogo, Sibonga, Liloan, San Remegio, Santander and Tabuelan.
“The purpose of this is we will like to preserve traditional Cebuano cooking in terms of local delicacies at the same time give it a global twist and then connect the local suppliers, the local communities with hotels," said Provincial Tourism Office Boboi Costas.
The product of the activity include the Tuburan coffee soft ice cream, Asturias bibingka and Dalaguete strawberries, tempura Carcar chicharon crusted with mango ketchup salsa, Alegria organic malunggay pandesal, Aloguinsan puso with adobo and chocolate infused Argao tablea fountain.
“They are giving it a twist, so that it can level up with global taste. Kay moingon ra ka nga biko, biko ra na but if you put something you make a twist, like biko with caramelized sugar or whatever, so ma-elevated siya into global taste," added Costas.
Chef June Fernandez of Parklane International Hotel expressed that traditional cuisines can serve as powerful tools to elevate a region's profile as a destination.
Meanwhile, Radisson Blu Executive Sous Chef Coke Semblante believes that local recipes are rich in culture and history and further quoting, "Every plate has a different story on it."
A total of five chefs were featured during the activity who shared the goal of the Provincial Tourism Office.