Who’s Cooking?
Chef Chele Gonzalez and Mesclun Are!

Basque Cheesecake

RECENTLY, The Blue Leaf Events Spaces and Our Awesome Planet joined hands to organize an exciting culinary event called Who’s Cooking? It paired together 11 chefs and 11 caterers in a first-of-its-kind collaboration to produce mouth-watering signature five-course menus that reflect the culinary personalities of the chefs and caterers involved. The partnerships resulted in 11 different signature menus, which shall only be available for events held at The Blue Leaf events venues.

The menus were presented in a Grand Reveal Party held at The Blue Leaf Filipinas, and one of those that really impressed was the menu Chef Jose Luis “Chele” Gonzalez (of Gallery by Chele, Café Enye and Aqua) and Mesclun Events Catering + Styling came up with.

Chef Chele hails from Torrelavega, Spain, and has had stints in legendary restaurants such as El Bulli, Arzak, Mugaritz and El Cellar de Can Roca. Mesclun, for its part, took its name from the French word that means “mixture” and is backed by 13 years of catering experience.

Together, they came up with a Tapas 2.0 menu that shows how well French culinary traditions go with Basque cuisine.

Gazpacho Ceviche

Gazpacho Ceviche. A refreshing shot of lapu-lapu ceviche with strawberry gazpacho, marinated in tangy and spicy leche de tigre.

Uni Txangurro

Uni Txangurro. A perfect marriage of Basque and French cuisines, the sea urchin delivers the richness of sea flavors, complemented by the Hollandaise sauce and tempered by the acidity of the txangurro. The classic Basque dish of spider crab in tomato sauce is spread on a thin and crunchy sourdough toast.

Pulpo Chimichurri

Pulpo Chimichurri. The octopus and the black chips bring out the complex flavors of seafood. The smoky, creamy and earthy flavors of the paprika potato espuma stands up well to it, while the mojo verde gives it a good vegetal punch for a fresh finish.

Bolzico Tenderloin

Bolzico Tenderloin. The clean taste of the medium rare tenderloin balances the richness of the risoni risotto garnished with Parmesan chips, basil oil and jus.

Basque Cheesecake. The smoky and charred sugar shell of the burnt Basque cheesecake goes well with the light and fresh sweetness of the raspberry gelato.

Category(s): FoodBiz
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