Bourbon, Fiel and Leon
Every dining experience has its benefits. You enjoy good food, learn more about the person you are with and discover many things from the conversation.
Recently, I had an interview with Fiel Apolinario, chef of Bourbon Street, the restaurant in Smallville whose square pizza, baby back ribs and other American-inspired food, people rave about.
He treated me and friend Alex to a dinner that he personally prepared. This consisted of Margarita Pizza, Spareribs, Seafood Creole, Chocolate Cake and Million-Layered Cake. Some pictures in this article, which are of Sardine Pasta, Shrimp and Salmon Skewers and Quesadilla with Tomato Salsa were taken at a later date.
While savoring every bite of the tomato and basil leaves-laden Margarita square pizza, we learned that Fiel is a native of Leon and despite the municipality's distance from Iloilo City, he manages to go home everyday. "There's nothing better than the comfort of one's home," he said.
Fiel described that in Leon, the clouds touch the mountains. We were mesmerized with the scene he created. I was also busy playing with the mozzarella cheese that's creating a long, thin line from the edge of the pizza to my fingers. This cheese is a favorite for flavor and quality and is made from unpasteurized cow's milk. It's a fresh cheese made using spinning and then cutting.
Then came the Seafood Creole. It's a medley of squid, fish large shrimps and leeks that come in a substantial amount of tomato sauce.
"Tell me when you want to go to Leon. I will be your tour guide. I'll even prepare a great dinner for you," Fiel said. We learned that he has this special kitchen at home where he practices his skill in cooking. His expertise is obvious. Apart from the delicious food he prepared for us that night, it was aesthetically perfect too. That swirling fried pasta thread on top of the Seafood Creole was a delight. Even the sugar spun on top of the desserts, which is really intricate, he could handle perfectly.
"What about Holy Week?" I asked. At that time, we were thinking of the best place to go for the holidays.
"Oh not Holy Week though. We have this belief of not going somewhere during the season," he said, to which I agreed.
Then, the Pork Spareribs glazed with Bourbon's special honey sauce, came. At first I thought it was their famous baby back ribs. Just like the baby back ribs, the Pork Spareribs was really good I'd love to try it again when I go back to Bourbon.
"Leon is also famous for its fruits and vegetables. In fact, it has the sweetest mango," Fiel continued.
"And I thought it was Guimaras," I said.
"No," he and Alex chorused. Oh, okay ... there's no point in debating.
Then Fiel left to get busy with his dessert. "I'll prepare the Million-Layered Cake for you," he said excitedly.
So, while he was inside the kitchen, we were presented with Chocolate Cake and we feasted on it. "This is sinfully sweet. No wonder why women substitute it for sex," I said and laughed. And was that a smirk I saw from the opposite side of the table?
Anyway, a few minutes later, the much-awaited Million-Layered Cake came. Fiel created a sugar cage around it by creating fire. "That's fire and ice," he said, serving the cake before us.
It had hot layered crepes with dulce de leche sauce in between. It's topped with vanilla ice cream. Fire and ice indeed.
Fiel said that one of the reasons why Bourbon is such a hit to diners is because they are very happy with the food that's being served to them. "My boss John Que is very supportive. He always want the best ingredients," Fiel said.
Well, what could I say. The fabulous dinner proved it right.