RECUERDOS; CHEFS AS REPOSITORIES OF HEIRLOOM RECIPES & INGREDIENTS; Dinner & Lecture, Nov. 30, 2017

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!