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 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:
Poached Canadian Lobster
Banana Heart, Crab Roe, Cassava Crisp, Kafir Lime
Roasted Vegetable Tartlet
Tomato, Carabao Milk Cheese, Beet Root Gastrique, Basil Crème
Roasted Chicken Consommé
White Heritage Corn Flan, Green Papaya, Kangkong, Crackling
Smoked Halibut Fillet
Long Beans, Oyster Mushroom, Radish, Heirloom Puffed Adlai, Roasted Cashew
Grilled Berkshire Pork Tenderloin
Squash Ravioli, Bacon, Mustard Seed, Pickled Yacon, Tarragon Butter
Davao Milk Chocolate, Pineapple, Cocoa Soil, Muscovado Sponge
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).
What’s making me happy: Vintage PE shorts, a robot vacuum and old Swedish plates
The easiest 20-minute pork and bean soup for a rainy day
Wine for people intimidated by wine
A new trick to get your face really clean
Why a cookbook on coconuts is the best thing I read today