Once in awhile, I am blessed to get lumped with rock star chefs like these.
In this case, I did a shoot for a magazine with these gents: Robby Goco (Cyma, Green Pastures), Nicco Santos (Your Local) & JP Anglo (Sarsa).
Our assignment: cook modern renditions of Pinoy food, incorporating these really killer products from French company Oliviers & Co. - makers of fine olive oils, vinegars, and others - and serve it to this bunch of pretty ladies -- all close friends, and Planaforma instructors. Pressure!
It didn't prove to be too bad, of course - our willing subjects ate well and laughed heartily. To the eyes and ears of cooks, guests who send back empty plates and who sound like they're having fun is pure gold.
I wound up doing a cold soup - I love me some gazpacho - so mine was inspired by "Ensaladang Talong": using the elements of talong, sibuyas, and kamatis -- I made a base of eggplant soup, put in some local mozzarella, heirloom tomatoes tossed in Oliviers & Co. basil olive oil, wing beans, spring onion sprouts and micro tatsoi from Malipayon Farms, and finally a glug of aged Balsamic. Turned out pretty nice if I do say so myself.