Treasure Jar

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.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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.

~~~~~~~~~~

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.

The Maya Kitchen presents the chefs of Manila Hotel’s Mabuhay Palace on July 27, 2013.

Executive Chinese Chef Sun Bing and Chinese Operations Manager/Executive Chinese Sous Chef Josephine Yu Tanganco-Candelaria will demonstrate the following recipes:

• Vegetarian ‘Peking Duck
• Shrimp Laced with Almonds
• Anchovies with Water Chestnuts Fried Rice
• Stir Fried Chicken Glazed with Soya Sauce
• West Lake Fish Soup
• Chinese Red Bean Pancake

Chef Sun Bing graduated from Beijing Culinary School and joined the Beijing Hotel after graduation.  He came to the Philippines in 1988 and for over 20 years has been delighting local diners at the Aloha Hotel, Mandarin Oriental Hotel and The Manila Hotel.

Chef Tanganco-Candelaria has been with Manila Hotel since 2009. She was previously with Mandarin Oriental Hotel and intercontinental Manila.

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: Chef Sun Bing, cooking lessons Tha Maya Kitchen, Executive Chinese Chef Sun Bing, Executive Chinese Sous Chef Josephine Yu Tanganco-Candelaria, Mabuhay Palace Chinese Feast, Mabuhay Palace Manila Hotel, new recipes The Maya Kitchen, The Maya Kitchen Culinary Center

On May 25, Saturday, 10am-1pm  renowned Chef J. Gamboa of Cirkulo Restaurant takes on Thai cuisine as guest chef of The Maya Kitchen.

Tags: Chef J. Gamboa, Chef Malichat of Azuthai Restaurant, The Maya Kitchen, The Maya Kitchen cooking classes, The Maya Kitchen Culinary Center

My first time to make homemade body scrub or DIY body scrub.

Here was what I did:

Ingredients:

• 1/2 cup used coffee grounds
• 1/2 cup brown sugar
• 1/2 cup olive oil 

Just mix together and voila! (I deliberately added the brown sugar, that light brown part, to show how it looks like)

How to use the DIY body scrub: You can use this before bathing but be sure to wet the body parts you want to use the homemade body scrub with. Gently use the scrub on your elbows, foot and even face. Wash or rinse with your usual soap or facial/body wash.

Skin will be supple and soft after you rinse the homemade body scrub off. Wash the bathroom floor just in case there is oil residue that might cause slips to the next user.

Easy peasy. If you want to use coconut oil, you can do so. You can also opt to remove the sugar.

You can also use an electronic ph meter if you want, no one is stopping you 😀

Tags: coffee and sugar body scrub, coffee body scrub, DIY Body Scrub, DIY coffee and sugar scrub, DIY projects, home made body scrub, home made coffee body scrub, how to make homemade body scrub, used coffee grounds

Fettucine, fresh homemade Pasta with Classical Tomato and Basil Sauce

Pasta dough

400 gm Maya all purpose flour

100 gm semolina flour (optional)

4 medium eggs plus 1 yolk if necessary

A dash of salt and extra virgin olive oil

Pasta Sauce:

Tomato sauce 2 small can of canned peeled tomato sauce,

crushed with a fork Half garlic head, peeled and crushed

A handful of fresh basil

Extra virgin olive oil

Rock salt and pepper

Handful of parmesan

Method For the pasta dough:

• Mix well the 2 flour, put on the table and make a well in the center, add the egg, the salt and the extra virgin olive oil.
• With a fork, incorporate the egg into the flour beginning from the center, when possible, start to work with the hand in the classical way, work on the table for about 10 minutes.
• Cover with a towel and let rest, prepare the tomato sauce in the meantime.
• In a pot add a good amount of extra virgin olive oil, add the garlic and the basil, add the tomato and put on medium high heat, simmer, once start simmering, cook for 10 minutes and take off the heat. Cool down and season to taste.
• Take the pasta dough, it can be worked well with a roller or a pasta machine, fettuccine should be about 2.5 cm wide and 0.3 mm thick.
• Cook in boiling salty water and toss in tomato sauce. Sprinkle with a good handful of parmesan and basil.



Cooked by Chef Robert Cimmino who recently visited The Maya Kitchen.

Recipe serves 4

Tags: Chef Robert Cimmino, fresh pasta, fresh pasta recipe, homemade Pasta with Classical Tomato and Basil Sauce, Italian chef, Italian food, pasta, pasta recipe, The Maya Kitchen, tomato and basil recipe