Happy birthday, Ernest Escaler!

Ernest Escaler recently celebrated his 70th birthday with a fiesta theme.

Food stations at the Dusit Thani Manila ballroom served Filipino fare like Ilocos empanada, lechon, squid balls, fish balls, taho, balut, sisig, chicken inasal, inihaw na liempo and kinilaw. There were also a halo-halo station and an assortment of kakanin. Indonesian, Thai and Chinese street food were also served. 

The main attraction was, of course, the salad bar, which was entirely set up and styled by Ernest’s own Gourmet Farms team. Lush greens and condiments were all spread on a table that epitomized the word “bountiful farm-fresh greens.”

There was also a Gourmet Coffee booth with Ernest’s trained baristas whipping up cappucinos, lattes and espressos using the best single origins and blends of Gourmet Farms.

What a fun evening it was, celebrated exactly the Ernest Escaler way.

(From left) Ihoko Haneda, Greggy Araneta, Ambassador Koji Haneda and Margie Moran-Floirendo.

For those who don’t remember, Ernest’s Gourmet Farms in Silang, Cavite has been in existence since the early ‘80s and is reportedly the pioneer in organic farming in the Philippines. The vast estate boasts 12 hectares of land where there are plantations of organic mixed greens, arugula, and around 10 to 12 culinary herbs. It also has its coffee roasting facilities and central kitchens that concoct the farm’s line of dressings, sauces and dips. There are also two restaurants there — the Cafe and Country Store and The Dining Room, both run by an Italian-trained executive chef.

The property is so beautiful that it makes the perfect backdrop for a garden wedding complete with a small chapel in the Sanctuary and at least 10 rooms fully equipped with free Wi-Fi. It also offers farm tours with coffee cupping sessions, lettuce- and herb-picking for field trips.

This year, Gourmet Farms is re-branding and updating the look of both the Dining Room and the Country Store. Do visit it soon.

(Gourmet Farms is located at Km. 52 Aguinaldo Highway, Brgy. Buho, Silang, Cavite.)

The best of Peruvian-Japanese cuisine

Chuck eye log brochette. Photos by Pepper Teeha nkee on a Leica C Digital Camera

I am totally in love with Kagoshima beef, also known as “Black Beef.” The beef is from the black cattle called Kagoshima Kuroushi from the Kagoshima Prefecture in Japan. The place is also the No. 1 ranked producer of Wagyu in Japan. 

I had my fill of this beef when I was in Kagoshima. I had it again here in Manila during a special dinner at Nikkei, which has long been my convenient go-to place for Peruvian-Japanese food. 

Chef Hiroki Samata cooked a six-course Kagoshima dinner with Nikkei chef Richie Buenaventura. Samata worked at Federal Meat Academy for over 10 years as an instructor. He used to be a chef in Japan and is also a master butcher.

The sumptuous six-course dinner, which could be paired with wine, started with the roast beef carpaccio salad. I don’t normally like salads but I finished this one in a matter of minutes. There was also the juicy and melt-in-the-mouth chuck eye log brochette.

Wafu stew.

Initially, I was not excited about the Wafu stew but it turned out to be one of my favorites during the dinner.

Nikkei opened its first branch on Rada St. in Legazpi Village, Makati City two years ago. It has become a destination for great food, even for business lunches served in special bento sets. Favorites from the menu include the classic causa, a layered potato appetizer, and the salmon tiradito, a sashimi dish.  

The restaurant also has branches at The Podium in Pasig City and at One Rockwell in Makati City, where parties of 12 to 15 people may reserve its Issei Room for either lunch or dinner.

In its new concept called Nikkei Nama at the BGC’s Stock Exchange, chef Juan Barcos adds more to the culinary conversation through exciting new dishes in the menu. These include more celebratory fare such as one of my favorites, the foie gras nigiri sushi or the seared tuna with sea urchin risotto.

(For more information, e-mail [email protected], call 0917-5274370 or visit www.nikkei.com.ph.)

(Follow me on Instagram @pepperteehankee.)