Photo by Joe Mortensen
Copenhagen, Denmark – The Copenhagen leg of Philippine Flavors: A Culinary Tour with Margarita Forés, Asia’s Best Female Chef 2016 saw chefs, food writers and food bloggers savouring Chef Margarita’s aperitifs and five-course menu.
Held at the Copenhagen Cooking Class on 28 August 2018, the lunch event started with a pass-around of barquillos with chive mousse and chicharon with garlic mousse, accompanied by a cocktail of Destileria Limtuaco’s mango rhum. While having their aperitifs, the guests attentively watched Chef Margarita’s demonstration of preparing kinilaw, which was also the introduction to the five-course menu.
The first dish, kinilaw, a vinegar-cured halibut fish, was playfully served with the well-loved Boy Bawang, a flavored corn snack, on top. Chef Margarita and her team followed kinilaw with shrimp sinigang, using tamarind as a souring agent. The main dish was adobo of tender short beef ribs, complemented by adlai rice, a gluten-free grain, naturally grown in the Philippines, and atchara, or pickled papaya. Adobo was partnered with pinakbet, a vegetable stew of okra, eggplant, ampalaya (bitter melon), and pumpkin. For dessert, the culinary team presented a meticulously prepared maja blanca, coffee from Sagada coffee beans and Malagos chocolates accompanied guests as they continued their lively discussion on Philippine flavors.
More surprises awaited guests as they bid goodbye. Guests were given goody bags filled with adobo starter kits; Kulinarya recipe cards; Destileria Limtuaco Quinto Packs of mini mango rhum, artisanal dark rhum, and calamansi, dalandan and coffee liqueurs; Theo and Philo chocolates; and dried mangoes.
The culinary tour continues to Stockholm and Malmö in Sweden, from 4 to 7 September 2018. END