RECUERDOS: Chefs as Repositories of Heirloom Recipes and
Ingredients
A
Talk by Chef Giney Villar, and interpreted in a 6-course Dinner by Chef Jessie
Sincioco
At Chef
Jessie’s Restaurant in Rockwell, Makati
Thursday,
November 30, 2017, 5:00 pm
Here are two brief narratives of the evening’s event, from
CHOP President Ige Ramos, and CHOP member Tetta Tirona. The photos below are also
from both of them.
Written by Ige
Ramos:
Thirty members turned up in the CHOP's
last event of the year. It has been a tradition that the dinner is held at Chef
Jessie Sincioco's restaurant.
This year, we had special sponsors who
supported the CHOP events this year: Olivia Limpe-aw and Aaron Aw of Destileria
Limtuaco, through their Philippine Craft Spirits brand; and the Khong Hun
Family's Salinas Food Corp., through their Aro-en Gourmet Salt brand. We
launched two cocktails tonight for the event, using Vigan Basi and Manille
Calamansi Liqueur.
Chef Giney Villar gave a talk on Chefs and Gastronomes as
Repositories and Champions of Heirloom Recipes and Ingredients, and Chef Jessie
Sincioco executed the heirloom recipes based on the lecture. As Amuse Bouche, we
had a salt-and-food-pairing workshop and the guests really enjoyed the
interactive talk given by Glen Khong Hun.
Thank you so much to the Board of CHOP, and see you next
year for another fun-filled, mouth-watering and learning 2018. Happy Holidays!
Written by Tetta
Tirona:
A
fitting dinner as CHOP’s (Culinary Historians of the Philippines) last main
event for 2017 was held tonight at the Chef Jessie Sincioco’s Rockwell Club.
The
event started with Glenn Khong Hun of Pacific Salt Farms, who spoke about Salt
and its different varieties. Use for cooking, brining, dusting, baking and
finishing! My first time to learn of the many kinds and its uses.
The
Salt “talk” by Pacific Salt Farms was also complemented by the different food
passed around and paired to the salt variety. Most interesting to note was the
Smoked Salt which can be used for desserts like creme brulee, vanilla ice cream
and tropical fruits.
This
was followed by Chef Giney Villar of
Feliza Taverna y Cafe of Taal, Batangas, and Adarna Restaurant in QC. Chef
Giney’s talk was interpreted by Chef Jessie’s 6-course dinner consisting of Kinilaw
and other crudites paired with salt, Sopa de Esparragos, Ensalada Russa, and, for
my main course, the Pavo Jardinera, and Leche Flan with Macapuno and Vanilla Ice
Cream for dessert.
This
may be the last main event of CHOP for 2017 spearheaded by our current
President, Ige Ramos—well-known food researcher, book designer, writer/author and
culinary heritage advocate—but his plans for 2018 are absolutely something to
look forward to and to be excited about. Our Binondo Wok Tour friend and fellow
member, Ivan Man Dy, is on top of
the 2018 Taiwan trip for the group.
Tonight’s
event won’t be possible without the able assistance of the other CHOP Officers
— former President Pia Lim-Castillo, and other Board members, Alvin Reyes Lim,
Inez Silva Reyes, and Vicky Yu.
Thank
you CHOP officers and fellow members, I am looking forward to breaking breads
once again with all of you! Merriest Christmas to all!
