Chef Claude Tayag mounts a cooking demonstration for The Maya Kitchen’s Elite Culinary Series entitled “From a Kapampangan Palate to an Artist’s Palette: An Update on 4 Pampango Dishes” on Saturday, September 26, from 9am-1pm.
He will be demonstrating how to prepare and cook the following dishes:
Bringhe Talangka, a cross between Spanish paella and Italian risotto –
Green Papaya Lumpiang Sariwa. Served warm.
Sisig Terrine, a unique interpretation of the iconic Pampango sizzling sisig.The crunchy boiled pig’s ear is served cold, in the style of the French dish. We can only guess this is a must-taste.
The last dish on Chef Claude’s line-up is pistu or sauteed ground pork, which is usually eaten by Kapampangans during breakfast, specifically on special occasions.
Tayag is the reputed author of the following cookbooks:Food Tour, a collection of his food column in the Philippine Star; Linamnam: Eating One’s Way Around the Philippines,co-authored with his wife Mary Ann Quioc and Kulinarya – A Guidebook to Philippine Cuisine.
He’s also an enterpreneur who owns the reservations-only Bale Dutung Restaurant and Downtown 1956 Café,both in Angeles City. Together with his wife, he has hosted meals for such international luminaries as Anthony Bourdain, Tom Parker Bowles (food editor, Esquire UK), Simon Majumbar (author of Eat My Globe), Australian chef/TV host Peter Kurovita and many others.
For more information, log on to www.themayakitchen.com or email firstname.lastname@example.org or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108.