I had fun attending a cooking class at Enderun Extension last month and having a hands-on experience cooking Beef Tenderloin Rossini with Pan Seared Foie Gras on a bed of risotto.
Last September 27, Chef Martin Kaspar, one of the owners of L’Entrecote in Burgos Circle and also an instructor in Enderun, staged a cooking demo at The Maya Kitchen in Makati.It was very interesting since the students learned how to cook restaurant-quality food and it’s not so difficult after all. The chef’s recipe for Beef Stroganoff has cognac and it adds a unique twist to the dish.
Read the recipe after the jump and find out how you can be one of 3 winners of our giveaway of a cooking class at The Maya Kitchen (P1,500 value each).
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)
I missed Chef Seiji Kamura’s class on how to make Japanese-style ramen at The Maya Kitchen as announced here. But thankfully, I was able to get hold of the recipes he taught in the class so am sharing them here.
Disclosure: the ramen recipes haven’t been tested by me yet (but I will, one of these days). Best to visit Japanese grocery stores in Manila like Fuji Mart, New Hatchin, Sakura and some others if some of the ingredients are unfamiliar to you. Some of the major supermarkets like Metro Gaisano, Landmark and even SM have extensive foreign selections too.
Chef Kamura in action –
Shoyu ramen with chashu (braised pork belly). Photo courtesy of The Maya Kitchen.
Learn to make delicious ramen from your own kitchen along with other Japanese dishes as master chef Seiji Kamura shares his tips and secrets at The Maya Kitchen on February 15, Saturday from 10am to 2pm.
Chef Kamura will demonstrate the following:
Miso Ramen – a chicken or pork broth with miso, lard and sesame for a thick, sweet and hearty soup. The thick, curly noodles are topped with spicy bean paste, butter and corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame seeds, white pepper and chopped garlic.
Hiyashi Chuka are cold noodles served with thin omelette strips, boiled chicken, cucumber, boiled bean sprouts, tomatoes and pickled red ginger and wakame seaweeds
Chashu or Japanese asado is tender, slow-cooked, marinated, stewed pork belly that can be served many ways.
Chef Kamura will pepare Chashu Salad with Sesame Dressing.
Tonkatsu is pork cutlet breaded and deep fried until golden brown.
Katsudon is the familiar rice bowl with panko coated pork cutlets with a sweet, savory sauce.
So we’ve heard about Green Pastures, the latest venture of Chef Robby Goco who is behind the successful Cyma Greek Restaurant Chain.It is a dining concept that features a unique farm to table cuisine featuring dishes that are created from all organic, local, original, with no antibiotics, vine ripened, unprocessed whole ingredients.
Learn all about healthy eating and today’s trend for organic gourmet cuisine in a cooking class that Chef Robby will teach at the Maya Kitchen this Saturday, September 28, 9am to 1 pm.
Learn to prepare the following dishes from the master himself:
Ricotta on Toast, Onion Jam and Roasted Garlic, Roasted Squash with Maple Onion and Mint, Young Goat Bolognese Pasta, Seafood Tioppino (stew), Cheesy Kale (salad),Honey Comb Dessert with Greek Yogurt and Lemon Curd.
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.
This is one person I’d like to meet, and am glad The Maya Kitchen is making it possible. Catch renowned Chef Sandy Daza share his favorite recipes for Shepherd’s Pie, Crispy Fish with Garlic Sauce, Shrimp Puttanesca, Spam Fried Rice, Coq Au Vin and Bread Pudding in a special cooking demo at The Maya Kitchen in Makati City on November 24, Saturday, from 9am to 1pm.
The place can easily get full so I suggest you sign up now. Chef Sandy is busy with a lot of things, among them managing his own resto Wooden Spoon in Katipunan Avenue, hosting Kitchen Confidence which airs every Saturday on Cignal TV and writing his food column in the Inquirer. His array of credentials include a degree in hotel and restaurant management from Cornell University in New York. He also attended Ecole Cordon Bleu and the American University both in Paris, France and went to Mandarin Hotel Cooking School on Thai Cuisine in Bangkok, Thailand. Yes, Sandy Daza was The Chef long before today’s babes-in-the-woods celebrity chefs came into the fore. Surely, I’d like to know from him such things as how to make darn good fluffy fried rice and how to whip up a good sauce for bread pudding. Am sure there’s a lot more cooking secrets he can share in the class.
Train your child to be a future Junior Master Chef by enrolling him or her in the Junior Culinary Workshops (JCW) on April 10-13 and Young People’s Cook-In (YPC) on April 17-20. Both sessions run from Tuesday to Friday.
In four days, boys and girls, 6-12 years old, can learn how to prepare the following: Quick & Easy Party Dishes, Classic Dishes, Nutritious Home Prepared Meals and Snacks and Desserts.
Teens, 13 years old and up will learn Italian Specialties, East Meets West Menu, Delectable Treats and get the chance to join a real life Chefs’ Competition on the last day.
For a unique bonding experience with your kids, try out the Parent and Child Cooking Tandem on April 28 and May 5, 9am-1pm.
Out now: The Maya Kitchen Journal for Cooks and Foodies,a compilation of more than 180 recipes tried and tested by The Maya Culinary Kitchen. At 403 pages, it is a nifty way to keep a diary and track one’s schedule.What’s good is that each page contains a recipe of popular and most wanted recipes like beef quesadillas, upside down brownies, puchero with eggplant sauce, kani salad and many more! The recipe selection is a merry mix of appetizers, main courses, desserts and snacks of local and international flavour. Tips and secrets are also sprinkled here and there.