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.
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.
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.
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.
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.
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.
Toyo Eatery Empanada
Native Snails sauteed with Bone Marrow, Garlic, Parsley and Cognac
Baby Squid Balearic Islands style in Sobrasada Alioli
Milkfish with Smoked Cream in a Fermented Purple Rice Bun
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.
Beef Cheek Bao, Alioli, Piparras and Purple Onion Salad
Tuna “Marmitako”
Gazpacho, Watermelon, Prawn
Jamon Flan with Jamon Serrano, Manchego Cream, and Fresh Peas
Scallops with Chistorra Crumble and Oil and Pepper Mostarda
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.
Braised Oxtail and Pumpkin Puree in Phyllo Pouch with Hummus
Jamon Iberico Tartar with Quail Egg Yolk
Meatball Ragu with Baby Squid
Scallop Carpaccio, Citrus Avocado Tartar and Cheese Crisps
Main course was Asturian Fabada
Dessert by Chef Miko was Green Tea Crema Catalana Cones
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.”
Stay hungry,
thehungrychef
Nathaniel C. Uy
The Hungry Chef 