I am honored to be invited as one of the guests for the just concluded Dine with the Chefs, a culminating activity of the Culinary Arts Students, Class 2010 of the University of San Agustin. The buffet dinner was held at the school’s quadrangle with more or less a hundred guests, mostly parents and friends of the student chefs.
They have three main courses, a pasta (Shrimp and Mushroom Linguini), Steamed Vegetables with Sauce Mornay and Peach Clafouti for dessert. As food lover, I always wanted to taste something that is different, something we don’t often see or order at restaurants. A new name of gourmet or any international dish usually piques my curiosity. Let’s take for example Poached Cream Dory with Curry Sauce – an interesting dish that evening. Nobody knows what the word Dory means unless you’ve seen the movie Nemo. Dory is a funny cartoon character with short-term memory loss. So there. It’s a fillet of white meat fish cooked with herbs and spices and covered with generous creamy curry sauce.
poached cream dory with curry sauce
roast beef with red wine sauce
The next dish that really satisfied my taste bud (the rest in our table also agreed) was their Chicken Spinach Terrine. It looks like a veined white meat loaf that doesn’t taste like chicken at all. It’s called terrine because it is supposedly cooked in a terrine dish. It’s a small dish with a tight-fitting lid that is used for cooking and serving food, especially cooked pâtés. Instead of terrine they use a loaf pan here. A versatile cook needs to be resourceful at times.
chicken and spinach terrine
Linguini is a type of pasta consisting of long narrow flat strips. Mornay is a white sauce containing grated cheese. Clafouti is a fruit and batter pastry.
mushroom and shrimp linguini
peach clafouti
Congratulations to all CAs, Chef Ramlo and Sir Alvin. Many thanks for the delightful meal and a wonderful evening.
outdoor setting for Dine with the Chefs
