LIST OF ACTIVITIES, 2017
1. “NAMETS” Film Showing, Ortigas Foundation Library, Pasig City, April 1, 2017
A free film showing of “Namets,” a romantic comedy set in Bacolod about love, food, and love of food. The film offers a full panorama of Negrense cuisine and the idiosyncracies of Negrense eating. This 2008 Filipino independent film, directed by Jay Abello, was a finalist in the 2008 Cinemalaya Phil. Independent Film Festival. The film’s title is a play on the Hiligaynon word “namit,” which means “delicious.”
The food was provided by our generous sponsor, Florita's Grill (Paranaque City), owned by Flor & Ted Duhilag—they specialize in Bacolod cuisine. CHOP also thanks John Silva for the free use of one of the rooms of the Ortigas Foundation Library, Pasig City.
2. Seasons of Salt—Special Screening & Open Forum, Ortigas Foundation Library, Pasig City, May 6, 2017.
Special guest Chef Myke Tatung Sarthou presented a documentary film, “Seasons of Salt,” and his book, “Rice to the Occasion.” Salt and rice are two primary ingredients used in Philippine cuisine, and the presentation was followed by an engaging open forum that touched on food policies, sustainability, and social preparation in the grassroots level. At the end of the session, Chef Tatung signed copies of his book. CHOP thanks the following sponsors for the refreshments served: Mama Sita Foundation, Aro-en Gourmet Salt, Holy Crop Rice & Coffee, Distileria Limtuaco, and Foresight Publishing. Thanks also, of course, to John Silva, for the free use of the Ortigas Foundation Library and its staff.
3. Kalayaan Food & Farm Tour of Highlands Cavite (Tagaytay & Silang), in celebration of the Philippines’ 119thIndependence Day, June 12, 2017
This event, conceptualized and organized by our Caviteño president, Ige Ramos, was a full-day celebration which included a breakfast and welcome at the Siglo Restaurant in Tagaytay, followed by a Heroes’ Tribute video, a cultural presentation, a sumptuous “Kalayaan” Buffet Lunch, and a raffle. Food products from Cavite purveyors were on offer. The participants then proceeded to tour the Malipayon Farms in Silang. The day was capped with a visit to Asiong’s Restaurant in Silang, the home of Pancit Pusit (squid ink pancit), the restaurant’s signature dish.
4. “Tsinoy Food Memories” by Chef Sharwin Tee, CHOP Collaboration with Gourmet Gyspsy and Café, August 19, 2017
A pop-up kitchen event of Chef Sharwin Tee featuring his lola’s favorite Chinese-Filipino dishes, which he recreated at Chef Waya’s Gypsy Art Gourmet Café, a restaurant in Quezon City staffed by people with special needs.
5. PANADERIA – Lecture on Bread by Amy Uy and Jenny Orillos, & Tour of the Ancestral Home of the Lim Family, Pasay City, September 23, 2017
The event began with a Lecture on “Bread and History” by Amy Uy and Jenny Orillos, authors of the best-selling book, “Panaderia.” The topic was bread and history, focusing on the key moments that shaped the way we make breads in the Philippines. The lecture was followed by a sumptuous Merienda Cena, and a grand tour of the incredibly well-preserved Lim Family Ancestral Home.
6. SA PANTALAN – Biyaheng Pagkatagalugan Food & Heritage Festival, CHOP Collaboration with CHOP Sta. Cruz, Laguna, September 30, 2017
“Sa Pantalan” is an annual festival showcasing the culinary and crafts heritage of Laguna, organized by CHOP members Chef Day Salonga and sister Pastry Chef Gel Salonga of Ted’s Warehouse and Aurora’s Restaurant in Sta. Cruz. Purveyors of food and crafts from all over Laguna are featured, and the day’s highlights included a food and crafts market; demonstrations of ice, wood, fruit and vegetable carving as well as paper-mache-making, wood shaving, pandan weaving, and embroidery works. There was also an exhibit of the works of local artists, as well as music, dance, and cultural presentations.
7. VILLA ESCUDERO Cultural & Culinary Tour, Tiaong, Quezon, October 21, 2017
CHOP spent an enchanting day at Villa Escudero Plantations & Resort in Tiaong, Quezon, thanks to the impeccable organization by CHOP President Ige Ramos, and collaboration with V.E.’s Executive Chef Cocoy Ventura, who pulled all the stops to give the group a memorable day. The fun activities included: (1) a warm welcome with local coffee, hot chocolate, herbal teas and refreshing cold drinks; (2) a tour riding colorful carabao carts; (3) morning and afternoon meriendas (snacks) of delicious signature “kakanin” (rice cakes) complemented by a warm welcome by the owner himself, Don Ado Escudero; (4) cooking demos by Chef Cocoy of heritage coconut dishes (which included Ginataang Century Ubod (heart of palm), Kulawong Talong (eggplant) and Puso ng Saging (banana hearts), Pinais na Hipon sa Kulis Leaves, and Pancit Buko (young coconut)); (5) a sumptuous buffet lunch of more heritage dishes at the Labasin Waterfalls; and (6) a spectacular cultural show of Filipino music and dances. Prior to the group’s departure, some participants found time to visit the Pink Church, a museum showcasing the Escudero family’s vast collection of local and foreign artifacts.
8. ANNUAL END-OF-YEAR BANQUET & LECTURE by Chef Giney Villar: “Recuerdos: Chefs & Gastronomes as Repositories and Champions of Heirloom Recipes & Ingredients” & Launch of Ige Ramos’ book, “Republic of Taste: The Untold Stories of Cavite Cuisine,” held at Chef Jessie’s in Rockwell, Makati, November 30, 2017
The last event of the year. The engaging lecture by Chef Giney (of Feliza Taverna y Cafe of Taal, Batangas, and Adarna Restaurant in Quezon City)was interpreted in a delicious six-course dinner of heirloom dishes by Chef Jessie Sinsioco in her renowned restaurant. Glen Khong Hun of Aro-en Gourmet Salt (Pacific Salt Farms) gave a presentation on the different kinds of salt made locally, and his lecture was complemented by a salt-and-food pairing workshop where the participants learned which foods went well with each kind of salt. The evening culminated in the launch and signing of President Ige Ramos’ book, “Republic of Taste: The Untold Stories of Cavite Cuisine.”
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