As
part of the Flavors of the Philippines Campaign under Madrid Fusion Manila,
Flavor Fusion is a gathering of Davao’s finest chefs interpreting and
showcasing Davao’s treasured dishes.
This event would not be possible without SM Lanang and it’s sponsors –
Sunmade Rice (Carlo Lorenzana), Malagos Cheese (Olive Puentespina), Crocodile
Park & Farm (Sonny Dizon) and Umalag Farms for the Kitayama Wagyu Meat
(Vicky Lauchengco and the Agustines Family).
In cooperation with SM Supermalls, this event is curated by Carmina del Rosario, also known as the Crazy Cook, who participated in Madrid Fusion Manila last year. She was the only one from Mindanao who was invited to cook at the VIP Mindanao Regional Lunch where she served Balabacua to the VIP guests, foreign press and to the ‘rock star’ chefs like Paco Roncero, Ramon Freixa, Margarita Fores, Glenda Barreto, Myrna Seguismundo, Bruce Ricketts, JC de Terry, etc. Since then, she has been on a crusade to promote Davao cuisine and make it a center for culinary excellence in Mindanao.
With Ms.Sally of Chippens, RD Alabado, Sm Lanang Premier's Russel Alaba, Chef Anton Abad of Vikings. (Below) SM Lanang Premier's hardworking team Myx, Arianne, Lish and Roldan. Congratulations for the success of Flavor Fusion: Davao on a plate. As part of the Flavors of the Philippines Campaign under Madrid Fusion Manila, Flavor Fusion is a gathering of Davao’s finest chefs interpreting and showcasing Davao’s treasured dishes.
Flavor
Fusion: Davao on a plate is an opportunity that brings together the best chefs
sharing their craft, their talent, and their expertise. Flavor Fusion not only promotes Davao cuisine
and but Davao tourism as well. Flavor Fusion proves how Davaeonos could stand
proud before the rest of the country.
Waterfront Insular hotel davao's Crocodillo(crocodile) by Chef Victor Barangan
Chef Anton Abad, Executive Chef of Vikings prepared an exciting spread of kinilaw. We Davaoenos are very familiar with this staple. Chef Anton's 3 versions called Kinilaw in 3 ways.
sous vide kinilaw
Chef Anton’s classic tuna kinilaw
summer citrus tuna kinilaw
At
Madrid Fusion, Margarita Fores described this as the foie gras of the sea. If you haven’t tried bagyabay before it is almost as decadent as foie gras.
Bacon Wrapped Bagaybay – Pan fried tuna milt, wrapped in bacon and topped with Selera’s special garlic oil.
Carmina del Rosario's version of Balbacua
Known
as the Crazy Cook, who participated in Madrid Fusion Manila last year. She was the only one from Mindanao who was
invited to cook at the VIP Mindanao Regional Lunch where she served Balabacua
to the VIP guests, foreign press and to the ‘rock star’ chefs like Paco
Roncero, Ramon Freixa, Margarita Fores, Glenda Barreto, Myrna Seguismundo,
Bruce Ricketts, JC de Terry, etc. Since
then, she has been on a crusade to promote Davao cuisine and make it a center
for culinary excellence in Mindanao.
So there we see how food is a fundamental part of our identity.
Always a pleasure to work with SM Lanang Premier's hardworking team
Blooper: Yup! I was this happy before I left the house... With photo opt pa! Hanggang na dumihan ang blouse ko.
... With feelings... Ohhhhh lalalalala
