A day at Mercato

We did not go there to shop. It was better that we did not plan to. That’s because Mercato is all ready-to-eat food – cookies and cakes, barbecue, lechon paksiw and more. No fresh items. We went past the array of vendors through to the end of the complex and found a merry group of women – and a sprinkling of men – numbering almost 300, all looking very excited about what was in store for them.          

It is the season for giving and San Miguel Purefoods started the giving early by offering “The Flavors of Christmas” to members of their Great Food Club. The event, held at Mercato, started early when members, coming from various sectors of the metropolis, lined up to register and check out the products they are very familiar with – Magnolia cheese, butter, chicken, fiesta ham, the new Angus beef hamburgers and ice cream.

The day was not without some entertainment, a competition among the attendees, and cooking demonstrations. A surprise participant was fashion designer Danny de la Cuesta. What was he doing in a food gathering? Well, he has re-invented himself and is now into “designing” parties. Little did we know that Danny went to train at Le Cordon Bleu Ecole de Cuisine in London and is now adept at recipe “engineering” and conceptual party planning.

Another young man who went off the normal road to become a hotel executive chef is Dennis Edillon who we met some years back in a hotel in Batangas. Dennis is now corporate executive chef of Urban Chef where he directs the production of various meals, numbering thousands a day, distributed to more than 26 outlets and call centers.

Two other participants are pillars of the industry, Ed Quimson – who does not know him and his kitchen innovations – and Lori Baltazer, the young lady who has gained quite a following through her website, Dessert Comes First. Both are known to us for their excellent credentials. Ed’s roast jumbo chicken with green grapes and cranberry jelly and Lori’s Chocnut queso de bola cheesecake will surely be tried by the San Mig members.

A few days after, we sat beside our friend, culinary icon Glenda at her Oyster Bar in Rockwell. She has just customized a menu focusing on ham as a very versatile ingredient.

At another San Miguel Purefoods event, we were introduced to the company’s latest product, smoked bone-in fiesta ham, which has been dubbed as the “star of the noche buena table.” And rightly so, for which table will be without ham during the season?

We have been a fan of Purefoods’ fiesta ham for years and we were surely glad that they introduced a “showpiece” that tastes delicious and looks pretty as well.

Take Glenda’s suggestions – use chopped ham on crackers for appetizer; use it as a wrap for asparagus on a bed of crispy lettuce and julienned carrots; do a green pea soup with small slices; glaze the leg and carve it on the table, garnishing it with candied sweet potatoes; and finally make a dessert of bibingka with ham. Alternatively, make your own recipes – add ham to your recipes of pasta, embutido, etc., as we often do.

We took note of some products being sold at the Salcedo Community Market which takes place every Saturday, on Vasquez Street in Bel-Air. It is offers the most extensive variety of goods. The market was started as a brainchild of two housewives in 2004. Starting with 28 vendors, they now have close to 160. Our list includes Pinoy Or-Durv milkfish paté in olive oil which we think should be less sour. It has bits of different grains. Call 497-1970. Queso de bola spread from the popular La Cocina de Tita Moning, of 315 San Rafael, San Miguel, Manila, tel. 734-2146. Palillos and argellanas, which we remember from years past. The former are finger-size sweets while the latter are biscuits caramelized with sugar, cooked with a strange ingredient, vinegar. They are products of Tequeria Mia, tel 894-4551. Tommy’s Hawaiian blend ground coffee (0917-5338792). If its aroma is any indication, this coffee should be good. Likewise, there is this new eco-packaging product line from Wild Lemongrass Food, Inc. whose containers are made from sugar bagasse that has been certified by the USFDA. They are natural and compostable.

Bel-Air is a community that is 50 years old. To mark this milestone, the Women of Bel-Air Foundation, Inc. has produced “A Golden Feast,” a collection of the many flavors that have been emitting from the kitchens of the residents for the past five decades. The shared recipes include those of some very familiar names in the culinary industry – Ed Quimson and his paella española, Jay Gamboa and his rosemary grilled scallops with balsamic roasted beets, Juda Liu with Lee’s cold odon salad, Linda Floro with roast Angus rib eye au jus, and Susan Calo Medina with her recipe for callos.

Have you done your holiday shopping? Don’t wait until it’s too late.

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