Lost at Sea

My grandmother came from the wet market this afternoon and bought some seaweed and oysters. Perks of living on an archipelago.

I love this seaweed thing! The little blobs burst with saltiness in your mouth. I dip it in some vinegar before eating.

Didn't feel like eating this raw so I decided to bake it. Baked it with some olive oil, butter, white wine, garlic, onions, chives, cheese, and japanese breadcrumbs.

Yum.

Forever Young

     Last friday, I went to a surprise birthday party for my friends, Joy and Jam, who are brother and sister. Since they both have never been to a Prom in high school, we had a prom for them. It was mostly organized by Pesty and we all helped her with it.
     It was kinda nostalgic to be honest! It felt like high school all over again. I can't believe it's been 4 years since prom and high school. Almost everyone's graduating (I still have a year though) and it was fun to see everyone dressed up and reliving prom.

Joy and Jam. They were extremely surprised and a bit confused, I think, for the first few minutes.

HAPPY BIRTHDAY GUYS!

 the coolest table that night

     Dinner was arranged by Den. Her family owns Bravo! Ristorante.

 

Artichoke and Spinach dip. Our table literally asked for 4 baskets of bread for this. It was really good.

 

Insalata de la Casa with balsamic cream dressing.

It had lettuce, tomatoes, chicken, olives, cucumber, and feta cheese. I liked the tanginess of the balsamic dressing with the chunks of feta cheese. The dressing is available in most supermarkets in Manila!

Cotoletta Pavarotti with Risotto di Funghi. Breaded chicken fillet with mozzarella, parma, parmigiano and tomato sauce.

The chicken was surprisingly still moist inside. Very cheesy and filling. The tomato sauce was thick and gave a good contrast and bite to the chicken. Loved the risotto! 

obligatory people mosaic!

Forever Young

class of 2010

*check out Bravo! Ristorante

ICONIC

Last week, Alain Ducasse visited school for a couple of days to check out the campus, have a dinner, meet press, and give a talk on "before cuisine, there was nature."

 

Here's the panel during our General Assembly with him for the students. He had such a presence from the moment he entered the room. I was struck with awe for the rest of it. You could tell how much he respected ingredients and how passionate he was about making good food.

 

 last one!

 

MegaBites

I'M BACK

     Haven't updated this blog in such a long time. Been busy with school and things so I haven't found the time. I promise to update as much as I can though. I don't want the blog to just fizzle out. So yeah, I shall post more often!

     About a month ago, I celebrated my 22nd birthday with some friends. Had them over my house for a small party with after dinner drinks and food.

I made some fried cream dory fillets with a squash puree.
I paired this with some popcorn sauce which you see on the right. I made them use pipettes to get the popcorn sauce which they could either squeeze onto the fish or into their mouths directly.

 On the left I made some maki which I topped with some blueberry vodka cruiser caviar.
On the right are lettuce wraps with tenderloin strips, roasted bell peppers, and a balsamic reduction.

 Smoked salmon with dill and capers on the left. Different cheeses on the right.
I forgot to take a picture of my "dessert". It was layered vanilla cream, TAZO passion tea gelatin, green tea foam, and hazelnut meringue in a shot glass. I called it imaginary dessert since the textures basically were soft or smooth so they just disintegrated in your mouth.


Good food, drinks, music, and PEOPLE!