For a sustainable tomorrow

With goals of educating more Filipinos on the importance of sustainable consumption and supporting local farmers and fishermen, the World Wide Fund for Nature (WWF) Philippines, with the mission of “Transforming Lives,” held a benefit dinner dubbed “Sustainable Food, Sustainable Future.”

Proceeds of the benefit dinner will go to the WWF-Philippines’ efforts to secure food sources of the future, aid the livelihood of local farmers and fishermen, and promote eco-friendly means of food production and consumption.

Held at the Rizal Ballroom of Makati Shangri-La, Manila, the benefit dinner featured chefs Eric Weidmann of Sage, Nicco Santos of Hey Handsome, Chele Gonzalez of Gallery Vask, Patrick Go of Black Sheep, Sunshine Puey of Gourmandise, Miko Aspiras of The Workshop, Josh

Boutwood of The Test Kitchen and Asia’s Best Female Chef of 2016 Margarita Forés of Grace Park.

Four pass-around canapés were served for the cocktails while the five-course dinner started with two crab dishes using Weidmann’s Northern Guimaras Strait blue crab with Smoked

tanigue tartare followed by Santos’ Northern Guimaras Strait blue crab and Lemongrass salad on coconut-fermented santol crab cracker.

Then came Gonzalez and Go’s Yellowfin tuna belly with Szechuan and adlai, etag, seaweed and shiitake congee; and Forés and Boutwood’s Aleli’s (named after Daila Farm’s Aleli

Crespo who sponsored the black pigs) pork loin, headcheese, sweet potato, Humba pineapple glaze and guava gel. Puey and Aspiras created the dessert of 64 percent Davao dark chocolate and over-ripe mangoes made with Auro chocolates. Wines were courtesy of co-presenter Bacchus.

Co-presenter Makati Shangri-La Manila showed its support for this WWF-Philippines fundraiser as it is aligned with the Shangri-La group’s “Rooted in Nature” philosophy and corporate social responsibility for a sustainable future in the Philippines. By 2020, the hotel group’s goal is to serve 75 percent more sustainably sourced food.

Underwater photographer Scott ‘Gutsy’ Tuason presents his exhibit photos to the chefs, reminding them to always root their work in nature.

(From left) WWF-Philippines president and CEO Joel Palma, Myrza Sison, Andrej Wisniewski, Margaux Salcedo, WWF-Philippines chairman of the board Aurelio ‘Gigi’ Montinola III and Makati Shangri-La communications director Patti Javier.

(From left) WWF-Philippines national ambassador Rovilson Fernandez, Joel Palma, Gigi Montinola and WWF-Philippines national youth ambassador Janine Gutierrez.

Chef Margarita Forés flanked by Anton and Rachelle Diaz.

Chef Josh Boutwood and team prepare dishes for the dinner.

Chef Nicco Santos assists the Black Sheep team, led by chef Patrick Go, in plating their dish.

Northern Guimaras Strait blue crab with smoked tanigue tartare by chef Eric Weidmann of Sage, Makati Shangri-La Manila.

Yellowfin tuna belly with Szechuan and adlai, etag, seaweed and shiitake congee by chefs Chele Gonzalez and Patrick Go.

Davao dark chocolate and over-ripe mangoes by chefs Sunshine Puey and Miko Aspiras.