Tuesday, September 28, 2010

RP's top chefs are in the kitchen for the Blacktie Event of the Year



Menu for the Gawad Kalinga Hope Ball
organized by the Peninsula Manila,
TRAVELIFE Magazine and Rustan's Corporation

in cooperation with Mercedes-Benz, Weber Shandwick
and Crown Fine Arts

Five of the most prominent chefs in the Philippines have agreed to don their aprons and cook one course each for the five-course dinner to be served at the Gawad Kalinga (GK) Hope Ball on October 8, 2010. This black-tie ball will be the most talked-about event of the year.


Cocktails and Philippine appetizers
to be followed by dinner.



LUMPIANG HUBAD

by Chef Claude Tayag
Sautéed fresh vegetables topped with crisp wonton
and prawn, sweet mango, garlic-soya sauce

Montes Classic Series, Chardonnay 2009

TINOLANG MANOK “FLAN”
by Chef Glenda Barretto
Chicken soup in light custard with ginger and lemongrass

“SEATUKIL”
by Chef Myrna Segismundo

Seared tuna kinilaw with scallops, tomatoes, oranges and coriander,
and laced with warm coconut cream

Montes Classic Series, Chardonnay 2009

KAMIAS AT TUBO “ICICLE”
by Chef Jessie Sincioco
Frozen kamias fruit and sugarcane on a stick

BISTEK TAGALOG
by Chef Freddy Schmidt
Grilled beef tenderloin, crispy onion, and sweet mashed potato
in a soy-calamansi Sauce

Montes Classic Series, Cabernet Sauvignon 2009


HINULMANG HALO-HALO
by Chef Jessie Sincioco

Iced halo-halo parfait

Montes Classic Series, Late Harvest Gewurztraminer Riesling 08

SALABAT
Fresh ginger tea infused with lemongrass

FILIPINO NATIVE SWEETS

Wines provided by Philippine Wine Merchants


THE GK CHEFS OF HOPE


GLENDA BARRETTO
Seasoned restaurateur, chef and proprietor of Philippine cuisine. Glenda Barretto is a well-known force behind Via Mare restaurant, which has been a showcase of her pioneering innovations to Philippine cuisine.

FREDDY SCHMIDT
Freddy Schmidt introduces a unique international culinary expertise to The Peninsula Manila and their sophisticated diners. His substantial experience in designing creative, exciting and innovative menus escalate the hotel to a whole new level.

MYRNA SEGISMUNDO
Myrna Segismundo is one of the most valuable leaders in today’s Philippine culinary industry. She attributes her success to an intelligent approach to cooking and, more importantly, to passion.

JESSIE SINCIOCO
Jessie Sincioco jump-started her culinary career by winning the grand prize at the Great Maya Cookfest and became the first Filipina pastry chef. She considers her successful replication of her mother's exquisite sapin-sapin her greatest accomplishment.

CLAUDE TAYAG
Claude Tayag is an accomplished painter, sculptor, furniture designer, handy chef, and food and travel columnist. He is also well known for his passion for food that is evident in his art, writing and cooking.


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