Who’s Cooking?
Chef Robby Goco and The Creamery Are!

Mini Wagyu Beef Kebabs

WHO’S cooking? That’s the question that The Blue Leaf, an events venue company, and Our Awesome Planet, a top travel and food blog in the country, asked when they recently joined hands and organized a culinary event called Who’s Cooking?, held at The Blue Leaf Filipinas.

The truth is that they had 11 answers to the question, as they paired up 11 professional chefs with 11 The Blue Leaf partner caterers to collaborate and come up with a signature five-course menu to be exclusively available for events held at The Blue Leaf venues.

One of the pairs that they came up with was that of Chef Robby Goco and The Creamery Catering. Chef Robby has been identified with Greek cooking because two of his restaurants, Cyma Green Kitchen and Souv by Cyma, offer a full Greek menu. He also has a farm-to-table restaurant called Green Pastures and develops menus for corporate clients. The Creamery Catering, meanwhile, prides itself on introducing new twists to classic recipes and is slowly making a name for itself in an industry dominated by veterans.

Together, they worked around the Greek expertise of Chef Robby and came up with an exciting Greek-inspired signature five-course menu.

Mini Wagyu Beef Kebabs. Bite-sized Wagyu beef patties served on Green pita bread with yogurt sauce, red onion and parsley. Very fresh flavors!

Cheese Saganaki Station (left) and Spanakopita Triangles (right)

Cheese Saganaki Station and Spanakopita Triangles. The Cheese Saganaki Station is fried Greek cheese on a slice of crispy horiatiko bread and topped with fig jam and honey. For the latter, Chef Robby Goco and The Creamery stayed true to the classic Spanakopita, which is spinach and feta cheese stuffed inside triangular flaky pastry pockets.

Marouli Salata (Greek Spring Salad)

Marouli Salata (Greek Spring Salad). A salad teeming with shredded mixed greens, tomatoes, spring onion, dill and crumbled feta served with lemon extra virgin olive oil dressing! It is light and refreshing.

Seafood Yiouvetsi

Seafood Yiouvetsi. How would you like a pasta dish with a symphony of seafood flavors coming from prawns, mussels, clams and scallops in a bed of orzo pasta cooked in crustacean stock.

Roasted Leg of Lamb with Aligot

Roasted Leg of Lamb with Aligot. A roasted leg of lamb is part and parcel of a true and good Greek meal. This one by Chef Robby and The Creamery produces tender cuts of lamb that goes best with roasted vegetables and cheesy aligot.

Category(s): FoodBiz
Tags: , , , , , , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *