Are you ready for Emilion?
The News Today and Emilion during a fine dining experience.Are you ready for another food tasting?
The invitation called for a taste of Emilion Specialty Restaurant’s baked gourmet specialties plus some old-time favorites made even better by Chef Gene Gonzalez, renowned chef, owner of Cafe Ysabel and Gino’s Fine Dining in Manila and food writer.
While the dishes were gradually baked to perfection at the newly acquired “high-tech” oven, Chef Gene held a cooking demonstration of three different pasta sauces and had us taste each pasta dish – Pasta Alfredo, Pasta with Quatro Formaggi and Pasta Ysabel – afterwards.
Chef Gene Gonzalez pours ingredients on a pasta dish.The first wine was poured and everybody delighted at the refreshing taste of Vina Esmeralda, a white wine in between bites of Gambas, Calamares, Pork Barbeque and Chef Gene Garden Salad.
The first baked dish that was served as Herbed Baked Fish Fillet with Capers Sauce. Chef Gene decided to make a point on how well Emilion can bake a fish when he used the Dorado or Mahi-mahi, a fish that dries up after cooking. But, in this case, the fish remained juicy. Point taken.
Paella Sulipena came next. Chef Gene purposefully crusted the underpart, which the Spaniards call as “sucarat.”
Then, the second wine was poured. A red wine named Frontera, made of Carmenere, a newly adopted grape in Chili, signaled that soon, we will be feasting on meat.
True enough, a sweet and tangy Baby Back Ribs dish was placed on our plate. The rib was marinated for five days, I’ve learned. This was followed by Mediterranean Chicken with Gravy Drippings. “I let the chicken drippings just flow down towards the potatoes and other ingredients underneath the chicken,” said Chef Gene.
Crown Roast Pork Belly.The third wine was poured, another red called Jacob’s Creek, a Chiraz Cabernet. As the diners enjoyed the velvety taste of the Chiraz, in came Crispy Pork Belly with Liver Sauce, Crown Roast Pork Belly and Slow Roasted Beef Belly. The latter was roasted for six hours in very low heat. It’s served with either the Red Wine Herb Sauce or the Sauce of Truffle and Mameco Mushrooms.
Fully satisfied with the food, the guests enjoyed the last wine that was poured. Los Carlos Malbec, a red wine capped the night of luxurious and fulfilling dining experience at Emilion Specialty Restaurant.
So, are you ready for Emilion?
