Wednesday, April 12, 2006
Davao cuisine offered for 3 weeks at Makati posh hotel
IT ALL started when the distinct Davao dishes were presented and offered for three straight weeks at Hotel Intercontinental in Makati.
Most diners just loved the food and even asked where they could get them and where it is usually served.
From then on, Davao got a certain pride in the field of culinary art as it affirmed how people just love Davao's distinct cuisine.
Chef Padi Lascano of Unilever Foods Solution explained how unique Davao's cuisine as compared to the almost similar Asian dishes.
"If you observe, we may have similar ingredients but we've got a different mix. We do not saute, we simply boil, broil, grill, and bake," he said.
This, according to him, makes Davao's dishes more different from the other cuisines and even more appreciated by most diners.
He explained how these cuisines evolved and finally found its own place in the heart and stomach of eaters.
"Our dishes got so many influences from the various colonizers like Japanese, Spanish, and Americans. Filipinos who migrated from Luzon to Davao were also part of those who deeply influenced the evolution of Davao cuisine," he said.
Marrisa Te-eng Fo of the Dive The Gulf Festival 2006 and also one of the organizers of the "Island Cuisine" competition urged Dabawenyos to bring up to 99 percent level the use of natural products abound in the region.
The said competition is open to all resorts in Mindanao, most especially to members of Bar and Restaurant Association of Davao.
Participants must bring in their finished product, plated the way they want to be judged on April 28, 5 p.m. at the Waterfront Insular Hotel.
For Bisaya stories from Davao. Click here. (April 12, 2006 issue)
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