Treasure Jar

The recent cooking demo at The Maya Kitchen featuring Spanish-born Executive Chef J. Luis Gonzalez, the genius behind culinary destination GalleryVask.

Chef Chele, as he is fondly called, has worked with Juan Mari Arzak, considered as the Father of Modern Spanish Cuisine as well as in the kitchens of famous restaurants El Buli, El Celler de Can Roca, Mugaritz, and Nerua-Guggenheim.

Gallery Vask is located on the 5th Floor, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig.

The cooking demo was made possible with Mida Food Distributors, a leading supplier of seafoods to major hotels and restaurants.  

Tradional Pulpo a la Gallega
(10 pax)

Octopus
2500 grams Octopus
x grams salt
Elaboration:

• Dip octopus twice in boiling water.
• Boil for 1 hour. Drain and cut tentacles.
• Season with salt and pepper.

Potatoes (10 Pax)
2000 grams Potatoes
Elaboration:

• Peel and slice potatoes.
• Boil potatoes using the same water for the octopus.

Plating:
x g Paprika Sweet and Spicy
x ml Extravirgin Olive Oil

In a plate put the potatoes and put the octopus on top. Drizzle with olive oil and sprinkle with paprika.

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Modern Pulpo a la Gallega
(10 pax)

Octopus
2500 grams Octopus
x grams salt
Elaboration:

• Dip octopus twice in boiling water.
• Boil for 1 hour.
• Drain and cut tentacles.
• Season with salt and pepper.
• Sear both sides in high heat.

Crispy Paprika (10 pax)
5 grams Paprika
75 grams Breadcrumbs
25 ml Olive Oil
Elaboration:

• Saute paprika in olive oil.
• Add breadcrumbs and incorporate well.
• Remove from heat keep stirring and add more paprika.

Potato Foam (25 pax)
750 grams Potato
3 pcs Eggs Whites only
1 g Xantana
150 ml Water From used to boil the potato.
150 ml Olive oil Extra Virgin
Elaboration:

• Boil potatoes.
• When cooked strain and add 3 eggwhites and 1 of xantana.
• Add potato stock.
• Add olive oil.
• Transfer to a chiffon.
• Use 2 charges.

Plating:
Put foam on plate then put the octopus on top of the foam. Sprinkle with sweet and spicy paprika.
Drizzle with oil, salt and crispy paprika. Top with micros and smoke using a smoke gun.

Tags: Pulpo a la Gallega recipe, VASK Recipe Pulpo a la Gallega

Press Release:

Chef-owner Patrice Freuslon of Society Lounge or S Lounge, brings his Asian inspired creations as he headlines a cooking demo on May 17, Saturday, 9am-1pm at The Maya Kitchen.

Chef Patrice describes his cuisine as a ‘passion, a modern labor of love’ as he skillfully combines the flavors of Asian ingredients with French technique.

For his demo, Chef Patrice will do

• Foie Gras Crème Brûlée, (duck liver, crème, eggs, spice),
• Shitake Mushroom Risotto with Coriander Pesto (Arborio rice, chicken stock, fresh mushroom, dry shitake, fresh cream, parmesan, fresh coriander, nuts, olive oil, parmesan)
• Seared Scallop with Apple Cider (scallop, fresh apple, apple cider, butter),
• Roasted Duck with Mango and Black Pepper Sauce (filet of duck, fresh mango, black pepper, demi glace)
• Chocolate Chips Chouquettes (pate a choux and chocolate chips).

Chef Patrice was born in France. He studied Culinary Pastry in The Gaston Lenotre School, Taillevant, Fauchon, Ritz.  He was given a Rated A, the highest rate for a chef, by the Gault et Miliau, the best food guide magazine in France.

He has served as Executive Chef in Le Berlioz in Grenoble, France as well as on board the renowned cruise ship Maxim’s de Mers. There was also a stint as Executive Pastry Chef in Hotel Hyatt Regency in Houston, Texas as well as successful collaborations in Lebanon and the Middle East.

Chef Patrice has another resounding success in his hands with Society Lounge located on the Ground Floor, Atrium Building, Makati Avenue corner Paseo de Roxas, Makati City.

The elegant restaurant transforms into a trendy bar lounge at 11pm with great music and, of course, the impeccable creations of Chef Patrice.

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For more information on other courses offerings, log on to www.themayakitchen.com  or e-mailcontactus@themayakitchen.com  or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F  Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108 / Mobile No. +63947 835 2290.

Tags: Patrice Freuslon of Society Lounge or S Lounge, Patrice Freuslon of Society Lounge or S Lounge and The Maya Kitchen, The Maya Kitchen Cooking classed, The Maya Kitchen cooking demo

VASK at The Maya Kitchen
Regional cuisines from the Basque Country and the North of Spain take center stage on March 15, Saturday, 9am-1pm as Chef Jose Luis Gonzalez of renowned restaurant VASK visits The Maya Kitchen.

Chef Luis will demonstrate Pulpo a la Gallega Traditional or Galician Octopus is the signature dish of Galicia in the North of Spain. Octopus and potato are boiled and then garnished with paprika, rock salt and olive oil.

Pulpo a la Gallega Modern is a dish where the octopus is boiled, then smoked and grilled. The paprika is made with bread crumbs giving it a crispy texture. Instead of boiled potato, the potato is made into a foam.

Bakalao al Pil Pil with Pipperada is a traditional dish from the Basque Country (el Pais Vasco) and is well known all over Spain and popular with Spaniards and tourists alike. It is made with salt cod, garlic and olive oil. It is “sabroso” or tasty with the pil pil sauce, which is an emulsion sauce made with olive oil and natural gelatin of the fish. Piperrada is a typical Basque dish prepared with onion, green peppers, red bell peppers and tomatoes
Scallop Black Ink Risotto. In the Basque Country they do not have paella, they have risotto instead. The dish is a modern risotto where the flavors are traditionally combined but cooked with a modern twist.

Hailing from Santander, Spanish-born Executive Chef J. Luis Gonzalez recognized his affinity for cooking at an early age. Chef Chele, as he is fondly called, finished his degree at Artxanda, Bilbao. His culinary acumen and attention to detail earned him a referral at the restaurant of Juan Mari Arzak, acknowledged as the Father of Modern Spanish Cuisine. He went on to work in the world’s most respected restaurants, such as El Bulli, El Celler de Can Roca, Mugaritz, and Nerua-Guggenheim.

Gallery Vask is Chef Chele’s personal culinary gem. Western cuisine with Asian influences is the star of the menu. Select art pieces displayed in the area completes the ambiance. Gallery Vask is located on the 5th Floor, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig.

This special cooking demo is made possible with Mida Food Distributors, a leading supplier of seafoods to major hotels and restaurants with the onset of the Lenten Season, these recipes are welcome suggestions in menu planning and selection.

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For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108.

Yep, Tummy Fillers Plateful of Fun, that’s the food blog’s name, the blog which I am actively updating every now and then. we gotta eat right, right?

This pretty much sums up Sunday breakfast or brunch at home:

This still needs to be blogged and to say I have a long list of blog backlog is not stretching the truth.

Do visit the blog sometimes, ok? 🙂

Tags: Plateful of Fun, Sunday breakfasts, Sunday brunch, Tummy Fillers

I made a big jar of Vegetarian Bagoong.

The resident “nose” and “tongue” aka taste tester in the house said she loves it. She even had two Indian mangoes eaten with the vegetarian bagoong.

And yeah, I plan to sell this healthy alternative to the usual bagoong alamang or shrimp paste soon.

Email me for orders 😀

Tags: Vegetarian bagoong

This is a jar of Homemade Cookie Butter that I just made today. The eldest child gave her two thumbs up so I guess I’m good to go make more to sell. Email me for details if you want to order 😀

Tags: cookie butter, homemade cookie butter