Another unique culinary experience

It was an “Evening of Food and Wine” at the International Culinary Arts Academy Cebu (Don Gervacio Quijada Street, Guadalupe; email: [email protected]; phone: 4125241). At the ICAAC, all culmination dinners of its graduates are always a much-anticipated dining experience.

I have written two articles about this institution, A Career in the Culinary Arts: the School   way back in 2002 and the Chef 2003. I have seen how this school with the tutelage of its dean, Chef Jeremy Young, produced qualified Chefs ready to compete in the international arena.

With a glass of Prosecco Mirage Brut, Montagner VSAQ Italia, I took a look at the menu; it listed 14 courses, including two sorbets and two desserts. And at the rate of 10 to 15 minutes between servings, it was going to be three hours of sheer pleasure in dining experience.

The first five dishes were as follows: Hamachi & Ossetra Caviar, House Made Duck Prosciutto, Foie Gras with Japanese Winter Squash and Pomegranate Reduction, Bone Marrow with Brioche Toast Points and Crab Salad with Crab Fat Vinaigrette.

Caviar always conjures an image of elegance and romance, while the Duck Prosciutto is a new entry to my vocabulary (tasted only chicken and turkey ham). Foie Gras if properly prepared is always a delicious item because of its high cholesterol content (in my previous articles, I have stated that foods with excesses of cholesterol will always taste good!). The same is true with the bone marrow contents (almost pure cholesterol) which were used as a spread on the Brioche Toast and the Crab Fat Vinaigrette providing the flavours to the Crab Salad.

The Sorbet, Watermelon Granita with Mango Spheres provided a much need respite and with a glass of Chardonnay, Bargo dalle Vigne, Italia, we were ready for the next three dishes: Lobster & Gnocchi with Red Beet Sauce; US Divers Scallops with Wasabi Pearls and Soy Foam; and Chilean Sea Bass with Pommes Maxime.

The Gnocchi, a type of pasta provided a chewy texture to the lobster meat. Wasabi Pearls and Soy Foam indicated that molecular technique, a modern approach in the kitchen was used in the preparation of the dish. Chilean Sea Bass is always welcome in any dinner plate and the garnish, the Pommes Maxime on top, provided a crispy umbrella-like structure to the presentation. Unfortunately, the fish is fast disappearing because of overfishing and some restaurants have discontinued the use of this fish.

The service of the red wine, Lacrima di Morro d’ Alba Giusti (Italia) was the perfect match to the next two dishes: Roast Pork Belly with Mustard Greens & Chilli Foam and Not So Traditional US Angus Beef Wellington. The preparation of these two meat dishes again falls under the molecular category and the chili foam cushioned the oiliness of the pork. The beef was and has always been perfectly cooked at the ICAAC kitchen in all the culminating dinners I have been privileged to attend: tender, succulent and very tasty.

Time for the desserts and your option was to consume the plated offerings and then proceed to the table where the Dessert Finale Presentation of the upcoming Chefs had prepared. Very lucky, these graduates to have been molded by ICAAC with qualified professional instructors and the academy with its modern and complete training facilities.