Tapas Night 2017, Embassy of Spain

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On its third year, the much anticipated food event of the year, Madrid Fusion Manila, starts up with the Embassy of Spain’s yearly kick-off, Tapas Night.

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Tapas Night aims to “showcases harmony among chefs, food and wine suppliers, and lovers of Spanish cuisine to portray the spirit of the Spanish way of life – going around, having bits and pieces of food and drink with good company,” Jose Primo Santos, analyst, Economic and Commercial Office of the Embassy of Spain in Manila.

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Parallel to Madrid Fusion Manila, and in collaboration with Filipino hospitality companies, a gastronomic event took place last April 01: the Madrid Fusion Tapas Night.

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First Filipino Maestro Cortador, Michael Lopez Teves

The activity launched the gastronomic month celebrated throughout the Philippines in conjunction with Madrid Fusion Manila as the main event.

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The wonderful evening was pressed with culinary tasting focused on the gastronomic offer of the main regions of Spain. Tapas were made by the best Spanish chefs established in Manila, with the participation of Filipino chefs and culinary schools to introduce the influences of Spanish cuisine in the current Filipino cuisine.

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Calm before the storm

Chefs were grouped into three, each team offers their tapas creations, a main course and desserts.

Group A was composed of Chef Juan Carlos of Terry’s Selection, Cher Jordi of Toyo Eatery and Chef Carlos of Black Pig.

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Toyo Eatery Empanada

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Native Snails sauteed with Bone Marrow, Garlic, Parsley and Cognac

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Baby Squid Balearic Islands style in Sobrasada Alioli

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Milkfish with Smoked Cream in a Fermented Purple Rice Bun

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Main Course was Baby Goat Trotters in Tempranillo and Sun-dried Rioja Pepper’s Sauce

Group B consisted of Chef Margarita of Cibo di M, Chef Nicolas of Barcino, and Chef Edgar of La Lola Group.

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Beef Cheek Bao, Alioli, Piparras and Purple Onion Salad

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Tuna “Marmitako”

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Gazpacho, Watermelon, Prawn

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Jamon Flan with Jamon Serrano, Manchego Cream, and Fresh Peas

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Scallops with Chistorra Crumble and Oil and Pepper Mostarda

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Main Course was Arroz Caldoso with Seafood and Vegetables

Group C was Chef Amado of Pablo Bistro, Chef Miko Aspiras of Le Petit Souffle, and Chef Chele of Vask Tapas Room.

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Braised Oxtail and Pumpkin Puree in Phyllo Pouch with Hummus

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Jamon Iberico Tartar with Quail Egg Yolk

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Meatball Ragu with Baby Squid

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Scallop Carpaccio, Citrus Avocado Tartar and Cheese Crisps

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Main course was Asturian Fabada

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Dessert by Chef Miko was Green Tea Crema Catalana Cones

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Chocolate & Rasberry Crispy Torrjas

“With the quality of our participating chefs, we expect all of the tapas to be excellent, but we always try to improve each year.” Jose Primo Santos, likewise “We hope to get the continued support of our Spanish and Filipino countrymen so we can have another Tapas Night next year.”

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Stay hungry,

thehungrychef

Nathaniel C. Uy

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