AN UMAMI OLIVE WAGYU DINNER
Rey Co of Hightower, Inc., an importer and distributor of frozen food, carries the brand Umami — and olive-fed US Wagyu. He wanted to highlight this amazing beef and threw a dinner at M Dining & Bar to showcase Umami Olive Wagyu.
Founder and CEO of The Olive Feed Corporation, Gavin Dunne, flew in for the event and explained what made his beef different. He said Genuine Olive Fed Wagyu carries “The Certified Olive Fed Stamp” from The Olive Feed Corporation, meaning the animals have been fed with the correct amount of olive feed that has been prepared in a way that is safe and tasty for animal consumption. Cows that have been raised at their farms were raised in a humane and healthy environment. They use proprietary cooking methods to prepare olive feed and make it palatable, digestible and safe for animal consumption. These cooking methods slightly caramelize the feed and give it an amazing aroma and flavor, while importantly counteracting the detrimental impact of tannins on digestions and animal health. Gavin explained to me that plants in general have (minimal) toxins and their methods of cooking the feed get rid of these.
Chef Tom Bascon prepared a fourcourse dinner using Umami Wagyu paired with wines from Estate Wines chosen by sommelier Diego Virata.
He started with a delicious beef sashimi with sesame oil, yuzu soy, and red radish followed by a classic penne Bolognese.
The main course was a rib eye with bone marrow and red wine jus. Gavin also brought sea salt under the Umami brand (which will be available in Hightower soon) and I sprinkled this on my rib eye, which further enhanced its flavor. Tom’s cooking, as always, has never failed to my tummy and I happy!
His dessert of profiteroles with vanilla bean ice cream was amazing as well, but I again sprinkled a little of this wonderful salt Gavin had brought on my dessert, which made me enjoy it more!
Umami olive-fed US Wagyu impressed the whole table, including myself. I will be ordering this a lot from now on.
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Have a taste of Japan, as The Manila Hotel’s Champagne Room hosts its exclusive Saga-gyu dinner paired with bespoke wine.
The most discerning meat fans and wine enthusiasts will be treated to a seven-course dinner featuring dishes curated by special guest chef from Japan Hiroki Samata — a classically trained chef and master butcher whose impeccable knife skills are admired by many.
Chef Samata will exhibit his culinary creativity with a menu that puts the spotlight on Saga-gyu beef, which is one of the world’s most revered delicacies. But what makes this illustrious meat stand out among the rest? Saga beef cows live a life of comfort and luxury, nurtured using expert breeding techniques, and are free to relish Saga’s natural surroundings. As a result, the cows produce a perfect balance of fat marbled in lean meat, known in Japanese as tsuya-sashi or “glossy mar- bling,” which is the key to its melt-in-yourmouth texture and unparalleled flavor.
To make the dining experience more enjoyable, partner Titania Wine Cellar will guide diners with wine pairings using their extensive range of quality wines such as Piccini Memoro Italia Bianco and Chateau Loyasson Bordeaux AOC, to name a few.
This elegant night of fine dining and wine pairing will be held only on March 15 at 7 p.m. at the Champagne Room. Seats are limited to 40 persons and are priced at P10,000 per person.
For inquiries and reservations, call 85270011 or 53015500 locals 1262-1266, 1300. You may also email restaurantrsvn@themanilahotel.com or r.champagneroom@themanilahotel.com.