Here’s some very exciting news from Manila’s ever evolving restaurant / dining scene!
From May 15 to June 2, 2018, join the Farm to Table: Old Manila and Holy Carabao Farms Organic Eats Collaborative Dinners, a series of signature dinner experiences and a celebration of sustainable food in The Peninsula Manila’s iconic signature restaurant, Old Manila.
This unconventional tasting event will celebrate biodiversity in food through a degustation dinner of six dishes created by Old Manila Chef de Cuisine Allan Briones and his talented kitchen brigade using organic vegetables harvested from Holy Carabao Farms, sustainable seafood from Philippine waters, and chocolate from the Davao farms of Auro Chocolates.
This is one occasion where fresh, local ingredients meets fine dining! The series of dinners was designed to promote the global movement of supporting fresh local produce and maintaining its sustainability. “The purpose is to promote the responsible and ethical sourcing of ingredients,” according to Mark Choon, The Peninsula Manila General Manager.
This is Hindy Weber-Tantoco and Melanie Teng-Go, the dynamic duo behind the Holy Carabao Farms.
“They are supportive of our efforts,” says Tantoco. “Chef Allan (Briones) and his team will be doing transformational things to local ingredients and we are excited to be a part of it!”
Despite his reputation as one of Manila’s best chefs, Chef Briones has kept a relatively low profile. He also wasn’t all that familiar with Holy Carabao Farms, but despite this, The Peninsula Executive Chef Franco Diaz and Food & Beverage Director Jose Luis Jimenez didn’t think twice to challenge him to collaborate on a farm-based menu. Chef Briones did not hesitate to accept their proposition. The next hurdle was to invite Weber Tantoco and Teng-Go to agree to their proposition. To their surprise, the two readily signed up.
So last week, I was fortunate to have been invited to the press launch of this wonderful collaborative dinner! Check out our very healthy and deliciously tasty dishes :
First Course : Poached Canadian Lobster with Banana Heart, Crab Roe, Cassava Crisp, Kafir Lime
Second Course : Roasted Vegetable Tartlet with Tomato, Carabao Milk Cheese, Beet Root Gastrique, Basil Crème
Third Course : Roasted Chicken Consommé with White Heritage Corn Flan, Green Papaya, Kangkong, Crackling
Fourth Course : Smoked Halibut Filet with Long Beans, Oyster Mushroom, Radish, Heirloom Puffed Adlai, Roasted Cashew
Fifth Course : Grilled Berkshire Pork Tenderloin with Squash Ravioli, Bacon, Mustard Seed, Pickled Yacon, Tarragon Butter
Sixth Course : Coconut “Buko” with Davao Milk Chocolate, Pineapple, Cocoa Soil, Muscovado Sponge
While the menu has been created, Chef Briones says that Old Manila guests should expect changes and surprises come dinner time.
“That’s the thrill of sourcing ingredients locally,” he says. “You never know what new, sweet vegetables will sprout from the soil and end up on your plate.”
This special collaborative menu is priced at Php 3,850++
The Peninsula Manila
+ 63 (2) 887 2888
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Curious to find out more about the owners behind Holy Carabao Farms? Here’s an interview I did with one of them, when I featured Hindy Weber Tantoco on the blog as one of our Inspiring Women!