Saturday, August 1, 2015

7 Culinary Treats That Will Tickle Your Taste Buds Fancy #EastwoodFoodArtistry

Eating is a necessity, but cooking is an art. As a traditional artist and self-taught cook, I know how important killer presentation and plating skills are. In order to please your guests, your food doesn't just need to taste great, it has to be visually stimulating as well. Nobody understands this better than Eastwood City's finest chefs, as they whipped up and served a degustation dinner that blew me away.

This August, everyone can enjoy these new and delectable masterpieces, intricately prepared by today's top chefs at their associated establishments, exclusively for Eastwood City. I am one of the lucky few to get first dibs, and I'm telling you, you are in for a treat, my friend!

Risotto Balls by Chef James Torres of Potts Points. Organic mushroom risotto, fried into golden brown balls and served with creamy tomato puree and pesto puree.

Volcano roll by Chef Hideaki Tohyama of Sandaime. Spam maki with cream cheese, capsicum, ebiko, spring onions, and ten cuts all fried into perfection. Served with special sauce.

Trio of Pinoy Antipasti by Chef Pat Obia of Eastwood Richmonde Hotel. A trifecta of fried adodong calamares, chicken sisig inasal, and Filipino chorizo bruschetta. 

Fried Adobong Calamares. Crispy adobo-flavored baby aquid, served with addicting negra aioli dip.

Chicken Sisig Inasal. Spicy Bacolod-style chicken sisig wih crispy chicken skin and liver.

Filipino Chorizo Bruschetta. Toasted mini pan de sal topped with ground Vigan longganisa, tomato and kesong puti.

Kale and Mushroom Paella by Chef Robby Goco of Green Pastures. Ifugao tinawon heirloom rice, fried oyester mushroom, fried quail egg, with saffron aioli and paprika oil.

Starborough 2013 Sauvignon Blanc by Emperador Distillers, Inc. lLayers of citrus and tropical fruit with hints of fresh green characters, which make the wine a true expression of the Marlborough, New Zealand.

Brisket Sisig Taco by Chef Chiloy Santos of Kettle. Sauteed beef brisket chunks, pickled slaw, cilantro, and chipotle pepper coulis.

Tequila Rose Gelato with Macaron by Chef Avi Shani of Bar Dolci. Liquor inspired gelato, drizzled with melted chocolate and topped with passion fruit macaron.

Cheesecake Trio by Chef Gregory Guy of Cheesecakes by Guy. Sugar-free quezo de bola cheesecake, lemon cheesecake and triple chocolate cheesecake. The perfect way to cap off a wonderful dinner experience.

Not all who wander are lost, some are just plain hungry! If you are craving for something out of the ordinary and find yourself looking for an adventure, then there's no better place to get lost in at the moment than in Eastwood City. That's right, I'm eyeing you Brisket Sisig Taco. See you on my next pig out session!

Your pig out buddy,

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