7-course Tasting Dinner with pairing cocktails
You are invited to experience Filipino Street Food on a whole new level. Great Chefs Kitchen presents Privatus Private Dining’s Executive Chef AJ Reyes as he takes his culinary artistry to shine the spotlight on a 7-course tasting menu featuring Filipino street food. Privatus Private Dining’s Mixologist Mark Anthony Marquez will also craft luxurious libations to pair with the tasting course. The event will be held on Wednesday, February 28, 2018 from 6:00 p.m. to 11:00 p.m. in Restaurant 101 at Enderun Colleges, 1100 Campus Avenue, McKinley Hill, Fort Bonifacio, Taguig.
Additional Details
Description
Great Chefs Kitchen x Privatus Private Dining 7-Course Tasting Menu PHP3,200/person Torta A twist on our breakfast dish. Sous vide egg yolk, burnt eggplant puree, puffed black rice Street Style Chicken Liver A distinct delicacy—light, flavorful glazed chicken liver Kesong Puti Kesong puti mousse in fried pandesal topped with dilis powder Local Inasal Pigeon Classic Inasal using pigeon, java adlai, and atchara Lechon Adobo Contemporary version of adobo with fried potato and confit vegetables Tamales Blanca Torced tamales-style coconut custard served with popcorn ice cream with a salty-sweet finish Fruit Salad Using different fruits on a classic dish with a modern twist For more information please visit the link below: https://manilascope.com/event/great-chefs- kitchen-with- chef-aj- reyes-2967?pop_raffle=1
Menu
7-course Tasting Dinner with pairing cocktails
Enderun College, Restaurant 101 1100 Campus Avenue, McKinley Hill, Fort Bonifacio, Taguig, 1634 Metro Manila 3200 Pesos/pax
Torta
A twist on breakfast pinoy dish. Sous egg yolk, burnt eggplant puree, puffed black rice
Street Style Chicken Liver
Distinct delicacy-light yet flavorful glazed chicken liver
Kesong Puti
Kesong puti mousse in fried pandesal topped dilis powder
Local Inasal Pigeon
Classic Inasal using pigeon, java adlai and atchara
Lechon Adobo
Contemporary version of adobo with fried potato and confit vegetables
Tamales Blanca
Torced tamales-style coconut custard served with popcorn ice cream with a salty-sweet finish.
Fruit Salad
Using different fruits on a classic dish with a modern twist
The Chef
AJ has a degree in Bachelor of Science in hotel, restaurant and institution management - culinary arts track. He has nearly a decade of work experience in hotel restaurant and in international Cruise Line.