MANILA -- When it comes to banquet food, caterers need to find the balance between volume and freshness. They need to think of dishes that serve well, prepared ahead of time and in huge quantities.
But caterers today have leveled up their game, serving eats similar to restaurant buffet spreads, which offer fresh food in big volumes. From do-it-yourself salads to freshly prepared pasta.
In a culinary event called “Who's Cooking?” The Blue Leaf revealed the pairing and the special five-course menu collaborations. These collaborations are exclusive to The Blue Leaf.One collaboration is between chef Chele Gonzalez and Mesclun Events Catering + Styling. Gonzalez, a well-known Spanish chef in the local culinary scene, is the man behind the award-winning restaurant Gallery Vask, now called Gallery by Chele.
Standouts include the Gazpacho Ceviche, which is a strawberry gazpacho with lapu-lapu ceviche; the Uni Txangurro is a combination of sea urchin, txangurro , bisque, hollandaise, and sourdough bread; and the Basque Cheesecake, a burnt Basque cheesecake with raspberry gelator, matcha meringue, white chocolate, and almond slivers.
For all the chefs, it helps that the caterers are open to new ideas but at the same time knows if a certain dish is doable or not. Chef Tatung Sarthou is not new to the catering world. He has experience in catering and is still in fact doing catering work. An award-winning author of the best-selling “Philippine Cookery from Heart to Platter,” he also works as a consultant with some of Manila's best restaurants.
One of the dishes that Sarthou created is the Pig and Bananas, which is a plate of torched and honey-glazed pork with longganisang Taal and mofongo . Another is the Sultan's Kiss, a bite-sized serving of Maranao rice with fresh uni, shrimp, and salmon roe. Passion Cooks is a catering company known for Filipino comfort food that is why Moran created relatable dishes.
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