CEBU, Philippines - As TV5 (better known as the Kapatid Network) intensifies its nationwide expansion with a Visayas rollout last June 25, Cebu mediamen got treated to a lunch date at the Radisson Blu Hotel’s San Cristobal Room.
During this luncheon with TV5 personalities, Italian Chef Marco Amarone prepared great salads to complement the leaps and bounds and unparalleled growth in programming content demonstrated by TV5, ratings performance it has achieved in a matter of nearly two years since going full blast, despite continued complaints on signal strength.
Plates after plates of salad choices paraded at the salad station manned by Chefs Antonio Olid, Timmy Jamisola, Vinz Uy and Francisco Oñez Jr. with guest service associate Sheryl Cañete attending religiously to every diner’s gustatory preferences.
According to Chef Marco, there are no big secrets to the preparation of the palate-tickling salads. “Only quality products and a lot of passion for what we do,” he shared.
The salad tray started with the “Kinilaw with Tomato and Spring Onions.” When asked if there was any modification made to it, like incorporating an Italian touch to Cebu’s version of the ceviche, Chef Marco said that since he comes from southern Italy, certainly a “Mediterranean influence is present in everything he does.”
It was also my first time to be introduced to the “Duck Crepes with Spring Onion and Plum Sauce.” Initially, the dish appeared to be more of the “lumpiang ubod” or spring rolls. It was learned, thereafter, that duck meat was used and that taste was enhanced by homemade ginger and plum jam.
As for the “Chilled Prawns with Avocado Salad and Cocktail Sauce,” Chef Marco pointed out that he used American-style cocktail sauce with a little Tabasco (hot sauce). Some cocktails use catsup, but Chef Marco has enlivened this particular type of salad with brandy.
Topping a connoisseur’s delight is the “Blue Cheese with Pear Pine Nut and Rocket Salad.” I knew nothing about pear pine nut so I approached the chefs on “standby mode” where these nuts are sourced out. “China,” they said in unison. I refused to be discriminating about Chinese products, so I said these must be good and continued devouring the item, immersed in some sense of fulfillment that I’m at least acquainted with the crispy and crunchy apple chunks which go naturally with rocket salads. However, a “bagoong aftertaste” (or shrimp paste taste) surprised me while tackling the herbs, so I had to ask Chef Marco, through marketing coordinator Lyza Margaret Roa, for enlightenment.
“We usually use Gorgonzola Dolce Latte from Brescia in Italy. Gorgonzola cheese is a fermented cheese and therefore probably its taste can vaguely remind you of the shrimp paste,” Chef Marco replied.
The twist came among those herbs at the bottom of the salad.
Chef Marco explained: “That’s probably the end of the rocket salad which usually leaves a taste of the spicy and bitter.”
Call it the propulsion working perfectly to its purpose as the diner got ignited to move on to the main course!