“KAON Ta Festival” in Silay on November 4 to 5 is a public demand. Now, it is on its second year. We had it on November 5, 2016 as a “festival within a festival” because it coincides with the commemoration of Cinco de Noviembre 1898 (Negros Day).
The two festivals are cousins. The one-day successful revolution in Silay was conceptualized because of “too much eating and drinking” and “Kaon Ta” is a celebration of Silay culinary arts.
Those who were born at the turn-of-the-century Silay (after the Nov. 5, 1898 Revolution) woke up with Silay as the “Paris of Negros.” Silay was the economic-cultural-intellectual-political hub of the province.
What the Silaynons did, the other Negrosanons wanted to follow… food, fashion, theatrical inclination, liturgical rites, social attitude, among others. Every dominant figure in other “pueblos” would want to find a relative or a link in Silay’s “buena familias.”
The members of the “buena familias” enjoyed “comida fuerte” during “desayuno” (breakfast), “almuerzo” (lunch) and “cena” (dinner) with their “mesa de comedor” loaded with lechon, relleno, mechado, morcon, paella ala Valenciana, almondigas, bacalao ala Viscaina, lengua estofada, sopa de pan ala diabla. These everyday Spanish dishes (and more) could be found on the table of middle class Silaynons and those belonging to the “hecendero” or “hacendado” families.
It would be an honor for a friend from other “pueblos” of Negros if he could be invited to eat in Silay with the sugar barons on a setting with “platos Espanola.” A fiesta “mise en scene” could be provided in the villa of the “hacendados,” in the mansion of the “empresarios” (businessmen), or manor of the “proprietarios” (landlords).
The second “Kaon Ta Festival” on November 4 to 5 at the “jardin de Balay Negrense” will be a showcase of our heritage food (for breakfast, lunch and dinner).
Everybody is invited to come and dine with us. Our delicacy producers, cooks and chefs have come up with a food preparation that will cater to the taste of those who want our “hometown food”… lumpia ubod, piaya, empanada, inday-inday, mille-fuilles pastries, tortitas, ensaimada, dulce gatas, lubid-lubid, senorita, masapan de leche, among others.
Someone could go around to find our new best sellers… guapple pie, buko pie, mango tart, muscovado bars, pili squares, halo-halo lumpia, avocado cake, sunny wafer, punong Gary’s salad, Tita Beth Cansi, the best of Tito Chuck’s, puchero de Mansion, el diablo de German Unson, milyonaryo adobo de Gaston, and a variety of choices. Nachos and burgers with Silay flavors are made available for the millennials who love to eat adventure concoctions.
To those who want to eat “home-sweet-home” food, our restaurants in Balaring are ready with their “see and sea food.” Sir and Ma’am, El Ideal, Café 1925, German Unson Heritage House, Tita Isa’s, Chicken House, Chescafe, Antonia’s Grill, Owa’s Balay Pangahan, Barefoot Bistro, Mon’s Little Cottage, Emma Lacson, Thirdy’s Café, Café Velo, Luguay, Mariel’s, Penny’s Pastillas, Ann Co, Sonfapa, Nieves Kitchen, Café Jose, Desteany, Clame Food and Delicacies, Makitos, Melca, Yna’s Desserts, Nancio’s, Racky’s, and a lot more.
“Kaon Ta Festival” is an invitation to culinary artists, tourism and hospitality management students, teachers, government employees and those from the private-business sector. Learn from us how we organize this event involving culinary artists from the grassroots up to the “buena familias.” We have motivated many Silaynons to cook their family heirloom recipes and share them with others.
We are thanking Mayor Mark Golez, Vice Mayor Joedith Gallego, the councilors, and the department heads for their full support. We have also the full support of Asenso Silay Foundation Inc… Dolores Lopez (chairman), Ma. Liza Calangan (treasurer), Elaine Montelibano (secretary) and the members of the board: Ma. Teresa Golez, Ma. Cecilia Fe Jimenez, Jose Maria Gaston, Nelly Ledesma, Pia Dabao, and Rosario Capay Cuaycong.
With the task force is Andy Javelona, Gerle Sulmaca, (and the tourism office staff), Masa Gamboa, yours truly, and the so many organizations and personalities involved to make the event palatable.
Other “come-ons” include table setting contest, storytelling on food, product demonstration, interview with vendors by Elodie Langlet, dances from the Special Program on the Arts of Doña Montserrat Lopez Memorial High School, acoustic band presentation, and DJ music.
Other productions include “Zumba sa Balay Negrense”, napkin folding competition, rondalla rendition by Kabataang Silay, amazing race game, walking tour, and the “Kaon Ta Quiz.”
Be a part of “Kaon Ta Festival” on November 4 to 5. Be there… to eat. Be there… to be seen. Be there… to make friends. Be there… to make history!