One of the Philippines’ notable chefs, Ariel Manuel of the famed (and recently-closed) Lolo Dad’s, headlines The Maya Kitchen’s cooking demo on June 21, Saturday, 9am-1pm.
In keeping with his philosophy of adhering to ‘Simplicity of Flavors,’ Chef Ariel will whip up the following dishes:
– Salmon Sardine with Fresh Garlic Croutons
– Romaine Caesar Salad
– White Onion Soup
-Shellfish Open Lasagne
– Mediterranean Duck Rice
– Mixed Fresh Fruits with Vanilla Ice Cream, Rock Salt and Extra Virgin Olive Oil
We’re warned not to be fooled by the seemingly simple dishes. The Caesar Salad, for example, comes with a dressing that is cooked and keeps for a week. The onion soup comes with a gruyere topping and for a real knock out flavor, Chef Ariel recommends using French Muscovy duck breasts.
Chef-owner Patrice Freuslon of Society Lounge or S Lounge topbills The Maya Kitchen’s demo for the month tomorrow , May 17, Saturday, from 9am-1pm at Liberty Building in Makati City.
Chef Patrice will demonstrate how to cook the following gourmet French dishes:
Foie Gras Crème Brûlée, (duck liver, crème, eggs, spice)
Shitake Mushroom Risotto with Coriander Pesto (Arborio rice, chicken stock, fresh mushroom, dry shitake, fresh cream, parmesan, fresh coriander, nuts, olive oil, parmesan)
Seared Scallop with Apple Cider (scallop, fresh apple, apple cider, butter)
Roasted Duck with Mango and Black Pepper Sauce (filet of duck, fresh mango, black pepper, demi glace)
…. and Chocolate Chips Chouquettes (pate a choux and chocolate chips)
Rarely do I attend cooking classes at The Maya Kitchen because of the early call time, but I will be there this Saturday, Nov. 23, to see well-known Chef Fernando Aracama do his demo from 9am to 1pm. The place: The Maya Kitchen Culinary Center at the 8th Floor Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City.
Chef Fern will share a few precious recipes that will be useful to us this Christmas. On the menu: the Spanish inspired Patatas Riojana, a very simple yet hearty and delicious potato and chorizo soup; Grilled Ensaimada Media Noche style, hot and crusty butter grilled ensaimada stuffed with Chinese ham and queso de bola; Insalata Uvato, a salad with honey balsamico vinaigrette, toasted pine nuts, green and red grapes and kesong puti; Malunggay and Mozzarella dip in a creamy, cheesy brûleé best served with crispy crostini; and Bunuelos and Warm Chocolate Dip for dessert. These are deep fried choux pastries served with a thick and smooth milk chocolate dip.
Top of the Citi and Chef Jessie at the Rockwell Club, both in Makati, are some of the must-try fining dining restaurants in Manila. When it’s simply not possible for you to go to these places, learn how to make light, healthy and delicious dishes from the master herself, Chef Jessie Sincioco in a class she will present at The Maya Kitchen on January 26, 9am to 1pm.
Among the dishes that Chef Jessie will teach in the class are: Sweet & Regular Potato and Yam Chips with Tzatziki, Salad from “MY” Garden any and all greens that one can find in their
garden with a special Chef Jessie’s dressing, Steamed Organically Grown Jade Perch en Papillote, Ostrich with Bourguignonne Sauce & Assorted Mushrooms Roulade Served with herbed couscous and choice vegetables. She tops off this impressive gourmet spread with a demo on how to make souffle.
On December 8, Saturday, meet the man behind one of Manila’s in-demand restaurants, Cafe Juanita as he shares his cooking secrets in a class at The Maya Kitchen from 9am to 1pm. Dr. Efren ‘Boy’ Vazquez will share his one-of-a-kind recipes for traditional Filipino Christmas dishes such as Rellenong Manok, Lengua Estofado, Baked Fresh Salmon with Mayo-Sigang Dressing, Bringhe, Pinoy Ratatoy, Halayang Mangga Tart and Pinsec. Knowing how to prepare these dishes is sure to make your family’s Noche Buena memorable this year.
More on Dr. Vasquez:
“The retired doctor has singlehandedly created a culinary sensation with his Café Juanita franchise located at West Capitol Drive, Barangay Kapitolyo, Pasig. His penchant and passion for cooking he got from his family which hails from San Isidro, Nueva Ecija. Recipes passed on from his mother and grandmother are either served in their original glory or are updated to the modern times.