Who’s Cooking?
Chef Josh Boutwood and Hizon’s Are!

Cured Salmon, Herbed Cream Cheese, Served on Toasted Sourdough

WHAT happens when a British chef like Josh Boutwood (who has moved around Europe, cooked his way through Spain and arrived in Manila to make a difference in the local culinary world) and a top caterer like Hizon’s Catering (which is backed by 30 years of kitchen experience) join hands in a grand culinary event such as The Blue Leaf and Our Awesome Planet’s recent Who’s Cooking?

An exciting signature five-course menu that is guaranteed to satisfy not just hunger but cravings.

Eleven well-known chefs were paired with 11 The Blue Leaf partner caterers, each pair tasked to create a signature five-course menu that shall become available for events to be held at The Blue Leaf events venues.

The pair of Chef Josh Boutwood (who runs his own restaurants called Savage and Helm) and Hizon’s Catering (a 30-year-old institution in the local catering industry) has produced a delicious menu that banks on the refreshing flavors of the Scandinavian region.

Cured Salmon, Herbed Cream Cheese, Served on Toasted Sourdough. An open-faced sandwich that features the classic combination of cured salmon, herbed cream cheese and fried capers on toasted sourdough. Simply perfect!

Argentinian Roasted Chicken, Basil and Radish Salad, and Chimichurri

Argentinian Roasted Chicken, Basil and Radish Salad, and Chimichurri. An elevated roast chicken plate that consists of Argentinian chicken marinated in chimichurri, served with a side of a three-wild rice pilaf tossed in lemon and oil, plus a fresh blend of pickled radish and basil salad.

Roast Pork, Caramelized and Pickled Carrot, Mustard Sauce

Roast Pork, Caramelized and Pickled Carrot, Mustard Sauce. This dish is a combination of earthy ingredients on a juicy roast pork platform. There are carrots and mustard in the sauce, and adding a surprising crunch and texture are chicharon and popcorn sprinkled on top of the dish.

Sous-vide Beef Cheeks with Parmesan Mashed Potatoes

Sous-vide Beef Cheeks with Parmesan Mashed Potatoes. Fork-tender beef cheeks garnished with edible flowers and powdered pistachio. Creamy Parmesan mashed potatoes serve as starch.

Passion Fruit Gelee, White Chocolate Mousse and Oranges

Passion Fruit Gelee, White Chocolate Mousse and Oranges. Awesome flavor combination! Tangy passion fruit gelee on dessert glass reveals a layer of creamy white chocolate mousse with the added texture of thin, marinated orange slices.

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