Fun, Color and Excitement Reign
at Sampaloc, Quezon’s Bulihan Festival

One of the most colorful and well-decorated homes that participated in the Payas Contest during the recent 4th Bulihan Festival held in Sampaloc, Quezon

One of the most colorful and well-decorated homes that participated in the Payas Contest during the recent 4th Bulihan Festival held in Sampaloc, Quezon

FOR the past four years, the otherwise quiet town of Sampaloc in Quezon Province comes to life every April, when it stages its annual Bulihan Festival, a town fiesta that highlights the many possibilities with buri (a material derived from the processed leaves of the palm tree, known in the vernacular as buli). But never has the celebration been as grand and exciting as when the town of Sampaloc held the 4th Bulihan Festival recently (April 23 to 26, 2014).

Fun, color, drama and excitement reigned in this year’s Bulihan Festival. Sampaloc Mayor Emmanuel Jesus Torres left no stones unturned in making sure the four-day festival turned out to be a success. It began with a Bulihan Fireworks Display, the opening of the Buri Products Exhibit and Trade Fair, the display of native delicacies in a program dubbed Lutuing Sampalukin, and a Native Palos Cooking Contest. The latter had residents of Sampaloc, Quezon, vying for culinary supremacy by cooking sumptuous dishes using palos (eel) as main ingredient.

The Bulihan Festival also featured a Palarong Bayan, which turned out to be a lot of fun for the residents of Sampaloc because it showcased games Filipino children used to play, including Palosebo, Tiyakad and Juego de Anillo.

The home of Perla Posmasdero won first prize in the Payas Contest

The home of Perla Posmasdero won first prize in the Payas Contest

Jeanette Liwag's home won second prize

Jeanette Liwag’s home won second prize

Dragonfly detail in the winning home design

Dragonfly detail in the winning home design

Nato Ladines' home placed third in the Payas Contest

Nato Ladines’ home placed third in the Payas Contest

Colorful door detail

Colorful door detail

Gemma Oblea's home was given the Most Traditional Special Award

Gemma Oblea’s home was given the Most Traditional Special Award

Mayleen Dayo took home the Most Colorful Special Award

Mayleen Dayo took home the Most Colorful Special Award

Imelda Dator's home was one of the homes that received Consolation Prize

Imelda Dator’s home was one of the homes that received Consolation Prize

One of the highlights of the Bulihan Festival was the Payas Contest, which had residents decorating their homes with buri in combination with other indigenous materials in the most creative, colorful, unique and exciting ways they could. More than 40 houses along the parade route heeded the call of the municipal government and participated in the Payas Contest which, this year, turned out really colorful and exciting buri designs in the same grand style that Sampaloc’s neighboring town, Lucban, decorates its homes with kiping (colorful rice paper in different shapes and sizes) every year for its own Pahiyas Festival.

With Blooming Sampaloc as this year’s theme, the Payas Contest turned out vibrant renditions of flowers, birds, butterflies, hats and fans, incorporated into overall home designs bursting with color and life. In the end, the home of Perla Posmasdero was declared the grand prize winner of the Payas Contest and whose prize package included Php25,000 in cash plus a flat-screen TV. In second and third places were the homes of Jeanette Liwag and Nato Ladines, who took home Php20,000 and Php15,000, respectively.

Special awards went to the homes of Flor Salayo (Most Creative), Mayleen Dayo (Most Colorful Design) and Gemma Oblea (Most Traditional), who were awarded Php10,000 each. A number of consolation prizes worth Php5,000, Php3,000 and Php2,000 were likewise given away.

The Paradang Bayan 2014 began with a formal program at the Municipal Park

The Paradang Bayan 2014 began with a formal program at the Municipal Park

Sampaloc Mayor Emmanuel Jesus Torres

Sampaloc Mayor Emmanuel Jesus Torres

Donning a butterfly costume...

Donning a butterfly costume…

There was also a mermaid costume made with buri materials

There was also a mermaid costume made with buri materials

Senior citizens participating in the parade

Senior citizens participating in the parade

Marching band with live music and lovely majorettes

Marching band with live music and lovely majorettes

Ginoong Bulihan International and Bulihan Queen 2014

Ginoong Bulihan International and Bulihan Queen 2014

G. Bulihan Prince and Bb. Bulihan Princess 2014

G. Bulihan Prince and Bb. Bulihan Princess 2014

Giant buri flower costume

Giant buri flower costume

Part of the parade crowd gathered at the Municipal Park

Part of the parade crowd gathered at the Municipal Park

Another highlight of this year’s Bulihan Festival was the Paradang Bayan 2014, a buri-inspired costume parade participated in by different sectors of the community, including non-governmental organizations (NGOs), puroks, barangay and municipal government officials and employees, and local beauty queens. The grand parade showcased the many exciting possibilities with buri, with costumes such as mermaids, butterflies and giant flowers.

Other features of the recent Bulihan Festival included the awarding of the winners for the Search for the Natatanging Anak ng Sampaloc, a Bangkikian (SMB Night) featuring live band music provided by Rivermaya, as well as the Lunesan ng Fiesta sa Ilog at the Maapon River in Kakati, which had residents joining a boat race and holding picnics by the river.

The annual Bulihan Festival of Sampaloc, Quezon, is aimed at drumming up awareness about the municipality and encouraging tourists, both foreign and local, to come and visit. For this purpose, the local government has launched a homestay program where the residents of Sampaloc “adopt” visitors for the duration of the event so that accommodations are not a problem. The local government is also exploring the many natural attractions that Sampaloc has to offer tourists and developing these to make them accessible to visitors.

Bulihan Festival today, a full-fledged tourist attraction tomorrow. Who knows? Sampaloc, Quezon, holds so much promise.

 

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Kitsho Japanese Restaurant
Presents a Delightful Salmon Festival

It's salmon galore at Traders Hotel Manila's Kitsho Japanese Restaurant and Sake Bar until May 31

It’s salmon galore at Traders Hotel Manila’s Kitsho Japanese Restaurant and Sake Bar until May 31

GOOD news for salmon lovers like me out there: Traders Hotel Manila’s highly acclaimed Kitsho Japanese Restaurant and Sake Bar is staging an awesome Salmon Festival until May 31, 2014.

As it is, Kitsho’s menu already commands a steady clientele not only among the Japanese community in Manila but also among locals and other expats living in the country, and yet talented Japanese executive chef Masahiro Mizumoto comes up with incredible promotions, such as the recent Fugu Menu and the King Crab Promotion, time and again to make dining even more exciting at Kitsho.

The Salmon Festival, ongoing since April 1, has been drawing in big crowds of diners who love salmon and want to discover new heights in Japanese cuisine by experiencing salmon beyond the ordinary. For this promotion, Kitsho features 12 mouth-watering salmon dishes: Sauteed Salmon with Butter Shoyu Sauce (Php450), Braised Salmon with Radish Sauce (Php350), Salmon Hotpot in Shoyu Flavor (Php650) or Miso Flavor (Php670), Salmon Sashimi (Php450), Salmon Aburi Sushi (Php260), Salmon Croquette (Php380), Salmon Roll (Php450), Salmon Oshisushi (Php500), Salmon Tartar Salad with Caesar Dressing (Php380), Salmon Puri Puri Salad (Php380), and Salmon Tartaryaki (Php480), all prepared with care and love by Chef Masahiro.

Salmon Hotpot

Salmon Hotpot

Salmon Tartaryaki

Salmon Tartaryaki

Salmon Aburi Sushi

Salmon Aburi Sushi

Salmon Roll

Salmon Roll

Some of the unique must-tries among these salmon dishes are Salmon Tartaryaki, which is actually a signature dish of Kitsho, with its salmon fillet lightly sautéed and cooked with sake, soy sauce and butter then topped with tartar sauce; Salmon Aburi Sushi, an order of which consists of two pieces of sushis topped with generous slices of lightly grilled salmon strips; Salmon Roll, which are makis generously wrapped with salmon; Salmon Tartar Salad, which is a mix of salmon tartar with black caviar, lettuce, chervil and Caesar dressing and ‘fenced in’ by crispy fried salmon skin; and Salmon Puri Puri Salad, which is more of a spring roll of salmon, lettuce and cucumber wrapped in rice paper.

“We thought of holding a Salmon Festival because may people like salmon. If guests request for it, Kitsho can put together an all-salmon full-course meal,” says Chef Masahiro.

Kitsho is open for lunch from Tuesdays to Sundays and for dinner daily. Buffet lunch is also available on Saturdays and Sundays. For inquiries and reservations, call 708-4888 local 2312 or 1313.

 

(Traders Hotel Manila is located at 3001 Roxas Blvd., Pasay City 1305.)

 

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Italianni’s Launches New Breakfast Items

Avocado and Spinach Omelette

Avocado and Spinach Omelette

BREAKFAST is the most important meal of the day. It jumpstarts the day, giving you energy to last throughout the day. And it’s remarkable how more and more restaurants are now giving importance to breakfast by launching breakfast menus. Take Italianni’s – which recently launched new dishes to add to its extensive breakfast menu that is made up of some 40 international, gourmet and Filipino fares.

Served daily from 7:00 to 10:30 a.m. at Italianni’s Bonifacio High Street and Greenbelt 2 branches, with free coffee to go with every entrée, Italianni’s breakfast items are especially crafted by the Bistro Group’s corporate chef Josh Boutwood. These breakfast items include a roster of delicate Puff Pastry variants, delicious omelettes and other items.

Chicken Caesar Puff Pastry

Chicken Caesar Puff Pastry

Smoked Salmon & Cream Cheese Puff Pastry

Smoked Salmon & Cream Cheese Puff Pastry

Puff Pastry variants, whose light crust complements the sumptuous filling, include Prosciutto and Dill Potatoes (with poached egg topped with dill potatoes, cherry tomatoes and premium prosciutto ham as filling for the puff pastry basket); Pancetta and Sundried Tomatoes (with poached egg topped with sundried tomato and pancetta Hollandaise as filling for the puff pastry basket); and Chicken Caesar (with poached egg topped with fresh cut Romaine lettuce, grilled chicken and Parmesan cheese as filling).

Hearty Seafood Omelette

Hearty Seafood Omelette

Smoked Salmon Omelette

Smoked Salmon Omelette

Since eggs are packed with protein, fat and nutrients to go with their delicious flavor, Italianni’s moist and fluffy omelettes are another top breakfast favorite among early morning diners. Diners who opt for omelette can choose from Shiitake Mushroom and Bacon Omelette (Applewood smoked bacon with shiitake mushrooms and Mozzarella cheese); Hearty Seafood Omelette (a flavorful combination of cream dory and fresh calamari, mixed with bell pepper, wrapped in a squid ink omelette); Avocado and Spinach Omelette (fresh avocado and spinach mixed with shiitake mushrooms and kesong puti, wrapped in pesto omelette); and the all-in special Italianni’s Omelette (a hearty mix of Bolognaise, Italian sausage and chorizo with Cheddar and Parmesan cheeses, wrapped in a mustard omelette).

Other top Italianni’s breakfast items include Chef Josh Boutwood’s Buttermilk Pancakes (in Banana & Walnuts, Chocolate & Orange, and Classic Blueberry flavors); local favorites such as Primera Tapa (premium beef slices cured old style), Filipino Platter (rich combination of spicy tuyo, longganisa and corned beef) and Sinful Champorado (cooked in dark and white chocolate and served with salted anchovies); as well as combinations of pancakes, bacon, sausage,veal bratwurst and French toast and eggs in American Platter, Western Platter, Pancake Platter and Sausage Platter.

 

(For inquiries and reservations, call Italianni’s Bonifacio High Street at 856-4094 or Italianni’s Greenbelt 2 at 728-0289 or 91.)

 

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An Exquisite Farm-to-Table Dining Experience
at Bautista Organica Farm

Citrus Cured Norwegian Salmon with Cherry Tomatoes, Pickled Onion, Baby Arugula and Smoked Goat Cheese

Citrus Cured Norwegian Salmon with Cherry Tomatoes, Pickled Onion, Baby Arugula and Smoked Goat Cheese

CHEF Meik Brammer, executive chef of Marriott Hotel Manila, makes no compromise on the quality and freshness of the ingredients that he uses. ‘Tis why when he promises that diners in Marriott’s dining facilities, especially its premier restaurant Cru Steakhouse, will enjoy fresh, exquisite and top-quality food every time they visit, he means it. After all, his kitchen is filled with the freshest ingredients possible. Its fresh produce – vegetables, greens and fruits – is freshly picked from the Bautista Organica Farm in Nasugbu, Batangas, and delivered straight to the hotel regularly. So every forkful that diners enjoy at Marriott is bursting with a harmonious balance of flavors and freshness like no other. Just the way good food should really be.

To showcase how the hotel comes up with its farm-to-table menu, the Marriott team, led by Chef Meik Brammer and director of marketing communications Michelle Garcia, embarked on its 2nd Farm-to-Table Dinner, an event that took media people to the Bautista Organica Farm in Nasugbu, Batangas.

Bautista Organica Farm in Nasugbu, Batangas

Bautista Organica Farm in Nasugbu, Batangas

Cherry tomatoes

Cherry tomatoes

Micro greens

Micro greens

Mangoes

Mangoes

Red, green and yellow bell pepper

Red, green and yellow bell pepper

Marriott Hotel Manila's executive chef Meik Brammer with the Bautista Organica Farm couple Corazon Bautista and Craig Clayton

Marriott Hotel Manila’s executive chef Meik Brammer with the Bautista Organica Farm couple Corazon Bautista and Craig Clayton

Bautista Organica Farm, which has the husband-and-wife team of Craig Clayton and Corazon Bautista at the helm, produces a wide selection of salad greens, vegetables and fruits for Marriott’s kitchen. These include lettuce, arugula, bell peppers, tomatoes, mangoes, French beans, baby potatoes, baby carrots, cauliflower, broccoli, micro greens and, yes, even organic rice. Most of these come straight from the sprawling Nasugbu farm. The rest it sources from the farms of its farmer partners in Panuca in Nasugbu, Calatagan and Lipa City, as well as Benguet, Mindanao and Nueva Ecija. Bautista Organica Farm, as its name suggests, practices organic farming, and so do its farmer partners.

Marriott’s 2nd Farm-to-Table event last Monday (April 28, 2014) began with an early afternoon sampling of Marriott’s new Lifestyle Break-Green Cocktails at the Lobby of the hotel. The intimate afternoon buffet offered healthy bites – Free Range Blackened Chicken and Organic Avocado and Lettuce Wraps, Grilled Vegetable Gourmet Salad with Organic Honey Dressing, Tiramisu, Green Apple and Cinnamon Compote Crepes, and Chocolate Granola Bars to go with imported organic juices and fruit sodas. The food presentation emphasized the fact that organic ingredients were used to prepare these delicious treats. The salad, for instance, was placed in bayong boxes. The organic cookie bars had brown paper wrapped around them. The desserts, although presented in glass shot glasses, were covered with brown paper and tied with a native string.

A little seed planting before the early dinner at Bautista Organica Farm

A little seed planting before the early dinner at Bautista Organica Farm

Mixed lettuce in organic pot

Mixed lettuce in organic pot

Afterwards, everyone boarded a bus that took the group all the way through Silang, Cavite, and Tagaytay to Bautista Organica Farm in Nasugbu, Batangas, where Craig and Corazon welcomed everyone. Besides showing baskets of organic produce to the guests, the couple put together a short planting tutorial that had everyone spreading their share of organic soil on the tiled base of their wooden trays, spraying probiotics onto the soul, then sprinkling seeds of mixed salad greens onto the soil before spraying these with water to keep the seeds moist and happy.

Grilling veggies and steaks right by the entrance to Bautista Organica Farm in Nasugbu, Batangas

Grilling veggies and steaks right by the entrance to Bautista Organica Farm in Nasugbu, Batangas

Venue of the al fresco gourmet four-course organic dinner against the backdrop of a beautiful sunset

Venue of the al fresco gourmet four-course organic dinner against the backdrop of a beautiful sunset

IMG_7189

Chefs busily plating the appetizer

Chefs busily plating the appetizer

Then everyone took his/her seat in the al fresco reception area overlooking the farm, and early dinner service started against the backdrop of a beautiful sunset. The gourmet four-course dinner, which had Chef Meik and his team using ingredients freshly harvested from the farm, began with an awesome Citrus Cured Norwegian Salmon appetizer with cherry tomatoes, pickled onion, baby arugula and smoked goat cheese, paired with Rose Martin Codax, Cuatro Pasos Rosado, Spain, from Barcino Corporation. It was a very colorful plate where all the different colors, textures and, most importantly, flavors melded together beautifully on the palate.

Organic Sweet Corn Veloute with Crab Spaetzles and Chive Chantilly Cream

Organic Sweet Corn Veloute with Crab Spaetzles and Chive Chantilly Cream

Next came the soup, Organic Sweet Corn Veloute with Crab Spaetzles and Chive Chantilly Cream. It was another exquisite piece of gourmet art that turned out to be a light and refreshing treat.

Grilled U.S. Certified Angus Prime Rib Steak

Grilled U.S. Certified Angus Prime Rib Steak

The steak was served with rosemary crushed potatoes and grilled organic vegetables

The steak was served with rosemary crushed potatoes and grilled organic vegetables

Main course came in the form of Cru Steakhouse’s famous Grilled U.S. Certified Angus Prime Rib Steak with rosemary crushed potatoes, grilled organic vegetables and pink peppercorn sauce. More than calling attention with its size, the steak was grilled to perfect medium doneness. “Should you want your steak cooked further, just let us know and we’d gladly cook it to your desired doneness,” Chef Meik told everyone.

Mango Confit, Peanut Sponge, Smoked Raisins, Tamarind Ice Cream and Graham Cracker Crumble

Mango Confit, Peanut Sponge, Smoked Raisins, Tamarind Ice Cream and Graham Cracker Crumble

White Port Wine, Robertson's, Portugal, was the perfect wine match for the dessert

White Port Wine, Robertson’s, Portugal, was the perfect wine match for the dessert

Rounding out the exquisite farm-to-table dinner was a lovely dessert of Mango Confit, Peanut Sponge, Smoked Raisins, Tamarind Ice Cream and Graham Cracker Crumble. Its ‘deconstructed’ presentation was so in tune with the trend of the times, offering different colors, textures and flavors that were good on their own and at the same time went well with all the other elements on the plate. White Port Wine, Robertson’s, Portugal, made the flavors full-bodied and pleasurable to the palate.

This very same gourmet four-course organic dinner menu shall be made available at Marriott’s Cru Steakhouse this whole month of May 2014 for Php2,900, proving to one and all that what happens in a farm has a lasting impact on what is served on the table. So, with organic vegetables freshly picked from the farm before they hit the grill or dance with the flame in a wok or saute pan, freshness is uncompromised – just the way Chef Meik Brammer wants Marriott diners to enjoy.

The Marriott team!

The Marriott team!

 

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Chez Deo Ristorante Italiano:
Destination Dining in Balayan, Batangas

Gnocchi with Tomato and Mushroom Sauce

Gnocchi with Tomato and Mushroom Sauce

EARLY last week, I was in Balayan, Batangas, for the very first time. No, I didn’t go there to buy Balayan’s famous bagoong (fish paste) and patis (fish sauce) nor to document how they are made. I was there with a small group of Manila-based media people to sample the food of Chez Deo Ristorante Italiano.

Chez Deo Ristorante Italiano has become a favorite destination dining place in Balayan, Batangas

Chez Deo Ristorante Italiano has become a favorite destination dining place in Balayan, Batangas

Chef Deo de Castro places a freshly kneaded and topped artisan pizza in the brick oven

Chef Deo de Castro places a freshly kneaded and topped artisan pizza in the brick oven

George and Magin Gerard

George and Magin Gerard

Yes, it’s an Italian restaurant that serves authentic Italian specialties owned by Chef Deo de Castro, who has had several years of Italian cooking experience behind him. The charming restaurant is housed in an old two-storey house that stands on a sprawling 390-square-meter property, and it offers indoor, al fresco and garden dining for guests. Happy and proud that a place like Chez Deo (whose name translates to “Deo’s house”) now exists in Balayan, Balayenos have made it their favorite hangout place for good food. Politicians and businessmen book tables to entertain guests. Young people come for pizza and pasta. Families gather in the restaurant to bond over good food on weekends. More than these, however, Chez Deo has become a destination dining place that’s worth the three-hour drive from Manila with sight-seeing and pit stops in between.

At the helm of the kitchen is Chef Deo de Castro, who worked as a paralegal investigator at the National Bureau of Investigation (NBI) when he was younger. He worked his way up the ladder of culinary success, starting out as a dishwasher at Bargo’s Sports Bar and Restaurant and ending up as a head chef at Toto Ristorante Italiano and Little Sicily in London. It was here that he mastered Italian cuisine, having worked with 14 Italian chefs in the kitchen and making his own mark in the business.

Upon his return to the Philippines, Chef Deo headed for his home province, Batangas, and set up a modest 40-square-meter stall selling homemade Italian pizza and pasta for takeaway. Even when his place was small, Batangueños were raving about his food, and one of those who were most impressed with his pizza and the passion that he had for what he was doing was Magin Gerard, a native of Balayan who was married to an American businessman named George Gerard. George and Magin thus offered their 390-square-meter property, where the restaurant now stands, and a business partnership as well.

The rest, as they say, is history.

Chez Deo now carries an extensive menu that includes wide selections of Antipasto (appetizers), Zuppa (soups), Insalata (salads), Pasta, Pizza, Calzoni (pocket pizzas), as well as Main Courses of Manzo (beef), Pollo (chicken), Pesce (fish), Bistecca (steaks) and Gruppo (group meals), plus Spuntini (burgers and sandwiches) and Dolci (desserts).

Chez Deo capitalizes on freshness of ingredients, for, after all, fresh ingredients are at the heart of Italian cooking. So all the dishes on the menu are made using fresh vegetables, fish and seafood from Batangas, mozzarella and deli items from top deli suppliers in Manila, meat from Tagaytay, and herbs grown right in the backyard of the restaurant. The hands-on chef also makes fresh pasta like gnocchi, and his thin-crust artisan pizzas are freshly kneaded and baked in a brick oven upon order.

Basket of freshly baked Rosemary & Garlic Foccacia, Bread Rolls, Ciabatta Bread and Soft Bread

Basket of freshly baked Rosemary & Garlic Foccacia, Bread Rolls, Ciabatta Bread and Soft Bread

Tomato and Mozzarella Caprese

Tomato and Mozzarella Caprese with Onion Rings and Onion Balsamic Confit

Insalata de Mare teeming with slices of grilled octopus from Balayan Bay

Insalata de Mare teeming with slices of grilled octopus from Balayan Bay

Parma Ham and Melon

Parma Ham and Melon

Last week, Chef Deo and his wife Lanie, who handles operations, and the Gerard couple treated us, their media guests, to a progressive dinner that began with Bread and Antipasti in the main dining room of the restaurant, by the open kitchen. We sampled slices of Rosemary & Garlic Foccacia, Bread Rolls, Ciabatta Bread and Soft Bread, with Insalata de Mare (slices of grilled octopus with tomato and salad greens), Tomato & Mozzarella Caprese with Onion Rings and Onion Balsamic Confit, and Parma Ham & Melon.

Margherita Pizza

Margherita Pizza

Tutte Le Carne

Tutte Le Carne

Jalapeño and Pepperoni Pizza

Jalapeño and Pepperoni Pizza

Pizza Delo Chef

Pizza Delo Chef

Then we watched Chef Deo and his staff knead, roll out and bake pizzas in the brick oven before moving to the al fresco dining area to sample four pizzas – Margherita (tomato sauce, mozzarella cheese, tomato slices and fresh basil), Jalapeño and Pepperoni Pizza (pepperoni, jalapeño pepper, drizzled with cracked black peppercorns), Tutte Le Carne (amm-meat pizza with slices of honey-cured bacon, spicy beef, sausage pepperoni, mozzarella and Parmesan cheeses), and Pizza Delo Chef (mozzarella cheese, cream cheese, chicken breast, pepper, pineapple, mushrooms and black olives in light tomato sauce).

Insalata Delo Chef

Insalata Delo Chef

Mare Monte

Mare Monte

Next, we went up to the second floor for intimate dining, where the group sampled two salads – Insalata Greca (mixed salad leaves, onion, black olives, bell pepper, tomatoes, cucumber, feta cheese, dried oregano, lemon juice and black pepper), and Insalata Delo Chef (mixed salad leaves, walnuts, carrots, green pepper, fresh tomato and orange wedges, tossed in homemade dressing) – and two pasta dishes – Mare Monte (mixed seafood with seasonal veggies and lapu-lapu cubes, tossed in garlic oil and white wine), and Gnocchi with Tomato and Mushroom Sauce (tomato sauce, diced tomatoes and fresh basil).

Salmon Cartoccio

Salmon Cartoccio

Beef Parcel

Beef Parcel

Spiendino di Pollo

Spiendino di Pollo

Coconut Ice Cream with Roasted Pineapple

Coconut Ice Cream with Roasted Pineapple

Romantic dining setup in the garden of Chez Deo in the evening

Romantic dining setup in the garden of Chez Deo in the evening

Finally, we occupied the long table in the garden for the main event, which was a choice among Beef Parcel (beef tenderloin wrapped in puff pastry, served with mushroom and truffle cream sauce), Spiendino di Pollo (chicken skewer with seasonal vegetables) and Salmon Cartoccio (seared salmon steak with prawns, potatoes and tomatoes in white wine sauce and lemon). Of course, I chose the Salmon Cartoccio, although the other two choices also looked and smelled heavenly when served. This was also where the group shared desserts of Coconut Ice Cream with Roasted Pineapple, Blueberry Cheesecake, and Banoffee Pie.

My favorites from the progressive dinner were Tomato & Mozzarella Caprese, Margherita Pizza and Pizza Delo Chef, Mare Monte, Gnocchi with Tomato and Mushroom Sauce, Salmon Cartoccio, and Coconut Ice Cream with Roasted Pineapple.

It was one lovely dinner capped with animated conversations with our charming hosts.

Batangas Lomi

Batangas Lomi

Batangas Goto

Batangas Goto

After spending the night at the Coral Beach Club in Matabungkay, Lian, Batangas, the group went back to Chez Deo for lunch the next day before getting on our way back to Manila. We challenged Chef Deo to cook us some Batangueño food, and he obliged with Lomi and Batangas Goto. Bet you didn’t know that Batangas Goto had no lugaw (rice porridge) in it, only plain beef innards in a flavorful soup?

 

(Chez Deo is located along Fe St., Brgy. 12, 4213 Balayan, Batangas. For inquiries or reservations, call (043) 211-6868 or 0927-3064774.)

 

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