Who’s Cooking?
Chef Mikel Zaguirre and Albergus Are!

Softshell Crab Bisque by Chef Mikel Zaguirre and Albergus

TWO heads are better than one—and this is true even in the culinary world. So when The Blue Leaf, a premiere events venue company, and Our Awesome Planet, a top travel and food blog spearheaded by Anton Diaz, decided to collaborate on a major food event, the result was Who’s Cooking?

The event brought together 11 of Manila’s most sought-after chefs and 11 of The Blue Leaf’s partner caterers for a first-of-its-kind collaboration to produce a mouth-watering five-course menu exclusively available for events held at The Blue Leaf.

The pairings that were made:

  • Chef Mikel Zaguirre with Albergus
  • Chef Ed Bugia with Bizu
  • The Lechon Diva, Dedet Dela Fuente with Center Table
  • Chef Robby Goco with Creamery
  • Chef Joseh Boutwood with Hizon’s
  • Chef Myke ‘Tatung’ Sarthou with Juan Carlo
  • Chef Niño Laus with K by Cunanan
  • Chef Chele Gonzalez with Mesclun
  • Chef Natalia Moran with Passion Cooks
  • Chef Kalel Chan with The Red Chef
  • Chef Francis Lim with Tijoe

Each pair came up with a themed five-course menu, which pleasantly surprised guests during the Grand Reveal held at The Blue Leaf ASEANA.

Here’s the five-course menu of Chef Mikel Zaguirre of Locavore and Fyre Rooftop Lounge paired with Albergus. They drew inspiration from Continental flavors then injected Asian flavors into the menu to come up with five exciting dishes:

Foiewich

Foiewich. It is foie gras, or duck liver, seared and sandwiched between two thin buttered toasts. It comes with onion jam and mango aioli with—surprise!—French Onion Soup that has been made into a spread. Foie gras sandwich!

Softshell Crab Bisque. The bisque that is classically a soup is, in this case, a solid dish with softshell crab fry on banana spring roll. It has julienned radish in sesame oil on the side, and crab bisque is spooned on.

Sous-vide Short-rib Green Curry

Sous-vide Short-rib Green Curry. It is short ribs slow-cooked in green curry sauce for eight hours. It is served with eggplant caviar on coconut shell.

Duck A’L Orange

Duck A’L Orange. This course has duck breast seared and sliced, plated with sweet potato puree, served with sweet potato chips, and drizzled with orange-port wine reduction.

White Chocolate Blue Cheese Éclair

White Chocolate Blue Cheese Éclair. Dessert is blue cheese mousse with sweet white chocolate and blue cheese, topped with poached and pickled pears.

Category(s): FoodBiz
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