Biggest pasta salad feeds 15T people

HOMEGROWN restaurants proved once again that the Baguio City is a center for culinary feasts.

The Hotel and Restaurant Association of Baguio (HRAB) prepared the largest pasta bowl at the SM City Baguio Atrium, feeding over 15,000 people in the half day event.

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Establishments that prepared the eight segment pasta bowl were the Baguio Country Club, Villa Cordillera, Le Chef, Hill Station, The Old Spaghetti House, Greenwich and Pizza Hut and Mario's using a giant pan with a diameter of 25 feet.

Consuelo Benitez has owned and operated Mario's Restaurant for 39 years.

Relatives and friends thought she was crazy to open shop in the city, but "now, they see that it's worth it, I was not crazy after all."

A Penne Pasta Pobrecita (poor man's pasta) with tomato sauce enhanced with herbs and topped with salted eggs and smoked fish flakes was prepared by Baguio Country Club, while the Villa Cordillera presented a Fusilli Pasta with Pesto Sauce and Herbed Grilled Chicken .

Le Chef, official restaurant of Camp John Hay, cooked a Penne Pasta Seafood Oriental and an Old-Fashioned Pasta and Potato Salad was chosen by the Hill Station.

Benitez prepared their homemade local Longanisang Hubad with Sundried Tomatoes Pasta Dish which was a long running family recipe.

"We wanted to serve something Filipino, all of these are homemade," Benitez said.

A Spaghetti Pomodoro was made by SM Mall lease, The Old Spaghetti House; a Lasagna Supreme with three cheeses (special, cheddar, mozzarella) with imported beef and noodles was presented by fast food chain, Greenwich together with Pizza Hut baked Lasagna Classico.

The eight establishments pooled their resources at the 7th HRT weekend themed "A Gastronomical Adventure in the Cordilleras".

The pasta alone weighed approximately 320 kilograms not including sauces and ingredients.

HRAB president Anthony de Leon said the event is proof the city is the culinary capital of the north.

Pizza Hut manager Emma Luz Angara said the fast food chain chose the lasagna classico because it was their best seller, she added the outlet had to use 120 pans to bake the trademark dish.

The Fusilli Pasta with Pesto Sauce and Herbed Grilled Chicken was presented by Villa Cordillera used 120 gallons of olive oil and 120 kilos of fresh basil to present the special pasta to the waiting public. (Ma. Elena Catajan)