MANILA, Philippines - For the 2014 European Culinary Season, the Filipino taste buds had been taken to Austria, Czech Republic, France, Italy, Netherlands, Germany, Spain, Switzerland, and to United Kingdom. On June 30, the culinary journey has reached the last stop—Greece. A cooking demonstration by none other than Greek Chef Anthony Kouroustsavouris, followed by a cocktail reception was held at the Aristocrat Manila to mark the culmination of the 2014 European Culinary Season.
Chef Anthony Kouroustsavouris exhibited his cooking expertise by plating up Greek cuisines such as shrimp saganaki, chicken pie, and kataifi. According to Chef Anthony, the secret to making a sumptuous greek dish is by using fresh ingredients. He also said that tasting the food before serving it is an essential key to making sure that the food is perfectly cooked.
The attendees were treated to a scrumptious Greek food comprising of tzatsiki, pita bread, salad, saganaki, spentsofai, chicken pie, moustaka and kataifi combined with Filipinos' pritson kawali, chicken and pork barbeque.
Following the cooking demonstration was the cocktails reception lead by the president of Aristocrat, Priscila Reyes Pacheco. Aside from the chefs and representatives from the participating restaurants, Europen Union (EU) ambassadors and cultural counselors, including EU Ambassador Guy Ledoux also attended the event.
EU Ambassador Guy Ledoux said on his speech that both the EU and Filipinos enjoy good food that is why celebrating the EU Culinary Season in the Philippines is just fitting.
There were 24 participating restaurants and establishments, which took part on the European cuisine and food culture festival. Special menus, cooking lessons and culinary demonstrations, wine classes, gastronomic movies, quizzes, as well as flamenco and guitar nights were done as part of the celebration.
Va Bene Pasta Deli, Galileo Enoteca Deli, Gusto Italian Restaurant, Café 1228 in New World Hotel and for the first time from Lahug City in Cebu, the Anzani New Mediterranean Restaurant were the new participants that shared their Italian specialties. Spanish specialties were shared by Donosti and Tapella while dishes from France and United Kingdom were introduced by Le Coude Rouge and The Royal Piccadilly, consecutively.
Thanks to the European Union’s (EU) gastronomic celebration, food has never been this good.