May 16, 2018

Fine dining that’s farm to table

Holy Carabao collaborated with Manila Pen’s Old Manila for a series of degustation dinners starting this week until June 2




Old Manila chef de cuisine Allan Briones collaborated with Hindy Weber Tantoco and Melanie Teng Go of Holy Carabao Holistic Farms to craft a menu “that respects our health, our food, and our planet.” 

Called “Farm to Table: Old Manila and Holy Carabao Farms Organic Eats Collaborative Dinners,” the series of dinners, which runs from May 15 to June 2 at Manila Peninsula, will utilize sustainably sourced produce, from Holy Carabao’s organic vegetables and dairy, chocolate from the Davao farms of Auro Chocolates, and responsibly sourced local seafood.

Chef Allan Briones of Old Manila and Hindy Tantoco of Holy Carabao collaborated on a series of dinners utilizing organic local ingredients.

“Chef Allan and his team will be doing transformational things to local ingredients and we are excited to be a part of it,” Hindy says.

Highlights of the dinner, which I tasted at a preview Hindy hosted, included the white heritage corn flan in a chicken consommé and the smoked halibut with accompanying long beans and kropek that turned out to be puffed adlai. No refined sugar was used in any of the dishes.

Here’s the menu:

First Course

Poached Canadian Lobster

Banana Heart, Crab Roe, Cassava Crisp, Kafir Lime

 

Second Course

Roasted Vegetable Tartlet

Tomato, Carabao Milk Cheese, Beet Root Gastrique, Basil Crème

nolisoli blog old manila holy carabao
Roasted Vegetable Tartlet

 

Third Course

Roasted Chicken Consommé

White Heritage Corn Flan, Green Papaya, Kangkong, Crackling

nolisoli blog old manila holy carabao
Roasted Chicken Consomme

 

Fourth Course

Smoked Halibut Fillet

Long Beans, Oyster Mushroom, Radish, Heirloom Puffed Adlai, Roasted Cashew

nolisoli blog old manila holy carabao
Smoked Halibut Fillet

 

Fifth Course

Grilled Berkshire Pork Tenderloin

Squash Ravioli, Bacon, Mustard Seed, Pickled Yacon, Tarragon Butter

nolisoli blog old manila holy carabao
Grilled Berkshire Pork Tenderloin

 

Sixth Course

Coconut “Buko”

Davao Milk Chocolate, Pineapple, Cocoa Soil, Muscovado Sponge

nolisoli blog old manila holy carabao
Coconut Buko

The menu is subject to change though, as food supply may alter the ingredients list as the dinners progress.

“That’s the thrill of sourcing ingredients locally,” Allan says. “You never know what new, sweet vegetables will sprout from the soil and end up on your plate.”

The six-course degustation runs for P3,850. For reservations, call The Peninsula Manila at 887-2888, extensions 6748/6749 (Old Manila) or 6694 (Restaurant Reservations).

 

Read more:

Wine for people intimidated by wine

Interesting, a beef adobo recipe with coconut milk

TAGS: Bea Ledesma blog chef Allan Briones farm to table fine dining Hindy Tantoco holy carabao nolisoliph sustainable dining

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Bea Ledesma

Bea Ledesma is the group publisher of Hinge Inquirer and a columnist for the Philippine Daily Inquirer. She has a dog named George, and spends much of her leisure time photographing him while he naps. You can see more of her dog photos on her Instagram @bealedesma.