Treasure Jar

The Maya Kitchen Culinary Center offers the following courses for children, teens, coffee lovers, bakers and chefs:

Maya Kitchen’s Kids Magical Adventure is on May 3-6, Tuesday to Friday, 9am-1pm Themes include ‘Circus,’ ‘Star Wars’ ‘Pixar Party’ and ‘Let It Go.’ Class fee is P6,000.
Young Foodie Hangout features ‘Instagrammables’ for Instagram-worthy recipes and plating; ‘One-Two-Three Kitchen’ for basic kitchen knowledge while “Eat In What You Eat Out” includes recipes inspired by famous fast food joints and restaurants. Class schedules are May 10-13, Tuesday to Friday, 9am-1pm. Fee is P7,000.
Coffee 101 is on May 7, Saturday, 1-5pm. Get an insider’s look at the various techniques in steaming, frothing and foaming of milk. Learn machine techniques in drink making and find out more about freestyle and etching in Coffee Latte Arts. Class fee is P999.
Coffee 102 is on May 14, Saturday, 1-5pm. Create delectable drinks like a professional barista with lectures on Choosing the Right Coffee, Coffee Latte Arts Part 2, Cold Coffee Concoctions, Equipment Maintenance and Creating Your Own Signature Drink. Class fee is P999.
Basic Culinary is on May 17-20, Tuesday to Friday (9am-3pm) and May 31-June 3, Tuesday to Friday (9am-3pm). Learn Cooking Fundamentals and International Standard Techniques of meal preparation from soup, salad, pasta, main courses to desserts for Home and Institutional Scale Kitchens with workshop. Class fee is P8,000.

Basic Baking is on May 24-27, Tuesday to Thursday (9am-2pm). Learn Basic Baking Techniques applicable to small and commercial scale production of recipes and formulations of quick breads, pies, cookies, cakes and other bread varieties with workshop. Class fee is P7,000.
Commercial Breads is on May 28, Saturday (9am-1pm). This hands-on class teaches recipes for Kopi Roti Buns, Ensaymada, Cinnamon Rolls and Oatmeal Bread. Class fee is P1,499.

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For more information on this and on other course offerings, log on to www.themayakitchen.com 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. +63929 679 6102. Call and reserve a slot now!

Tags: 2016 Maya Kitchen Cooking Classes, 2016 NCR Cooking classes, Maya Kitchen Kid's Magical Adventure, The Maya Kitchen, The Maya Kitchen Basic Baking, The Maya Kitchen Basic Culinary, The Maya Kitchen Coffee 101, The Maya Kitchen Coffee 102, The Maya Kitchen Commercial Breads, The Maya Kitchen Culinary Center, The Maya Kitchen Young Foodie Hangout

Aspiring teen chefs, 13 years old and up will be taught how to cook and bake dishes from around the world as Culinary Trip Around the World at The Maya Kitchen offers a four-day hands-on classes. The classes will be on May 26 to May 29, 2015.

Class fee is P7,000 and this include the ingredients for four days, apron, toque and a certificate.

Culinary instructor Sabrina Daez will show American Blockbusters on Day 1 like Chili Dogs, Cheesy Bacon Fries, Crunchy Coleslaw, Doughnuts and Stuffed Cookies.

It’s Filipino Fusion on Day 2 with Beef and Mushroom Salpicao, Garlic Lemon Rice, Banofee Pie Turon, Calamansi Bars and Coconut Macaroons.

Day 3 features Mexican Mash-Up with Flour Tortillas, Beef Soft Tacos, Dry and Wet Salsa, Cinnamon Churros and Triple-C Mousse Cake.

It’s off to Italy on Day 4 Classy Italian Café fare like Baked Ziti, Creamy Spinach Dip with Homemade Breadsticks, Slow-Cooked Tomato Sauce, Brownie Brittle and Red Velvet Cheesecake.

For more information on this and on other course offerings, log on to www.themayakitchen.com, e-mail The Maya Kitchen at contactus@themayakitchen.com

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Visit The Maya Kitchen Culinary Center every Tuesday to Saturday on the 8/F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 892-1185 / 892-5011 local 108 / Mobile No. +63947 835 2290.

Tags: Culinary Trip Around the World at The Maya Kitchen, The Maya Kitchen

Larry Cruz is synonymous with these iconic restaurants

• Café Adriatico,
• Bistro Lorenzo,
• Bistro Remedios,
• Bistro Burgos
• Ang Hang,
• Larry’s Bar,
• Café Havana,
• Bollywood,
• Camp Gourmet,
• Paper Moon,
• In the Mood Dance Bar
• Fely J’s,
• Lorenzo’s Way
• Abe

Larry Cruz and his legacy continues today as the LJC Group makes sure that everything is as perfect as Larry would have wanted it.

Join The Maya Kitchen on November 29, Saturday, 9am-1pm, as it presents Chef George Lizares, the corporate chef of the LJC Group, in a cooking demonstration entitled “A Christmas Dinner Larry Would Love.”
Chef George will prepare the following:

• Cheerful Feta and Watermelon Salad (black olives, yellow and red watermelon with Italian dressing);
• Kingfish and Shrimps Curry in Coconut, (Tanigue fillet and shrimps gently simmered in Indian-style coconut cream curry sauce);
• Chicken with Three Mushrooms, (roast chicken with Porcini, Button and Shitake Sauce);
• Couscous with Seven Vegetable (tender lamb morsels combined with chickpeas, zucchini, eggplant, tomatoes, carrots, capsicum and cabbage in a rich broth);
• Baklava (filo pastry, nuts, butter and orange-infused syrup served with vanilla ice cream).

Chef George looks up to Larry Cruz who had been both a boss and a mentor to him. He started with the LJC Group in 1998 as a food and beverage manager. He left and came back in 2008 as corporate executive chef, left and came back again in 2011 up to the present in the same capacity.
The LJC Group was borne out of Larry Cruz’s decision to take a career change way back in 1979. The journalist became a restaurateur. Larry’s indelible mark will forever remain in the history of Philippine cuisine. Every day, Chef George Lizares and the people behind The LJC Group continue to pay tribute to the man who cannot cook yet somehow managed to permanently change the country’s culinary landscape.

“A good meal is one that satisfies all the senses. …More than just looking good, it has to taste good…match the setting… More important for me, it should be enjoyed with someone.”—Larry J. Cruz

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For more information on this and on other courses offerings, log on to www.themayakitchen.com or e-mailcontactus@themayakitchen.com

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: A Christmas Dinner Larry Would Love, Chef George Lizares, LJC Group, The Maya Kitchen

On September 27, Saturday, 9am-1pm The Maya Kitchen will present the unique cuisine of Chef Martin Kaspar of l’entrecôte Corner Bar & Bistro.

Chef Kaspar will be demonstrating the following dishes:

Baked Mussels Au Cafe De Paris Butter,
Shrimps Piri Piri,
Beef Stroganoff,
Marinated Salmon on Lemon Risotto
Duck Liver on Potato with Caramelized Onion, Calamansi and Berry Glaze.

Chef Kaspar is part owner of l’entrecôte Corner Bar & Bistro located at the Burgos Circle, Forbes Town Center, Bonifacio Global City. A native of Baden, Switzerland, also teaches at the Alain Ducasse Culinary Institute at Enderun College.

His restaurant’s name is inspired by the legendary Le Relais de Venise–L’Entrecôte in Paris. Founded in 1959 by Paul Gineste de Saurs, the restaurant has made a name for itself by just serving steak-frites for its main dish with a unique butter sauce.

It was in 1986 when Chef kaspar first came to the Philippines as a Junior Sous Chef at the then Hyatt Regency. He has worked in different hotels like the Manila Hotel, The Byron Hotel and Stars of Giorgio before going back to Europe. It was in 2000 when he joined the Swissôtel Group from Zurich to Sydney, Australia.

Chef Kaspar came back to the Philippines in 2010 to establish l’entrecôte Corner Bar & Bistro and is now a permanent resident.

Tags: Chef Martin Kaspar at the Maya Kitchen, The Maya Kitchen, The Maya Kitchen cooking classes

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.  

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Bakalao al Pil Pil con Pipperada
(5 Pax)

• Bakalao 1 kg Cod
• 50 grams Garlic
• 300 ml Olive Oil

Elaboration:

• Soak the bakalao atleast 24 hours to let the salt out.
• Cut fish to desired size. Put in a pan and add olive oil enough to cover the fish.
• Cook in low heat. Appoximately 10 to 15 mins.
• When fish is cooked take out in the pan and let the oil cool down.
• Make an emulsion of the sauce by mixing the sauce with whisk.

Piperada (5 Pax)

• 500 g White Onion Julienned
• 250 g Red Bellpepper Julienned
• 250 g Green Bellpepper Julienned
• 150 g Tomatoes Concasse
• 25 g Garlic Sleeves

Elaboration:

• Cut the white onion, red and green bellpeppers in julienne. Cut the garlic in sleeves.
• Blanche the tomatoes and make into concasse.
• Saute garlic then onions.
• When onions are almost caramelized add the bellpeppers.
• 15 minutes before bellpeppers are cooked add the tomatoes.
• Saute until they get very soft. Season with salt and pepper.
• Cook the vegetables until they are like caramelized onions.
• Take out from heat and cool down.

Plating:
Place the sauce at the bottom of the plate. And put the fish on top of the sauce.
Serve piperada on the side

Tags: Bacalao al Pil Pil con Pipperada, Spanish food, The Maya Kitchen, Vask Manila

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.

Scallops and Black Ink Risotto
Classic
For 10 pax

Risotto
100 grams Parmesan Cheese Grated
50 grams Black Ink
600 grams Carnaroli
80 grams Asparagus
100 grams Dried Tomato
300 grams White onion Julienned
100 grams Cream
50 ml Olive Oil
200 ml Shrimp Stock
Elaboration:

1. Slice onions into julienne, chop dried tomato and asparagus into brunoise.
2. Saute the onions first until it caramelizes. Add the asparagus and dried tomato, and continue to saute.
3. Add the rice, saute for a while.
4. Add stock covering the rice.
5. Continue stirring the risotto.
6. If you need more stock add stock.
7. Add parmesan cheese and a little cream.
8. Continue stirring the risotto until the rice is al dente.

Parmesan Chips (1 pax)

10 grams Parmesan

Elaboration:

• Grate parmesan.
• Put parmesan on a silpat baked for around 2 mins at 160C.
• Remove when crispy, set aside.

Scallops
100 grams Scallops
x grams Salt
Elaboration:

• Season scallops with salt and sear.
• Transfer into tray and put in the oven at 180’c for 2 minutes.

Plating:(1 pax)
5 grams Asparagus Shaved
1 ml Olive oil Extra Virgin

Arrange nicely the risotto on the bottom of plate. Topped with scallop,shaved asparagus and parmesan chips.

Scallops and Black Ink Risotto
Modern, Restaurant Standard
For 10 pax

Risotto
100 grams Parmesan Cheese Grated
50 grams Black Ink
600 grams Carnaroli
80 grams Asparagus
100 grams Dried Tomato
200 grams Caramelized Onion white
100 grams Cream
50 ml Olive Oil
200 ml Shrimp Stock

Elaboration:

1. Boil rice for 8 minutes.
2. Strain the rice and keep the stock.
3. In pot saute onion in olive oil, add chopped dried tomato and chopped asparagus.
4. Add stock.
5. When it starts to boil add the rice
6. Add cream black ink and scallops.
7. Stir for 2 minutes then add parmesan cheese.

Parmesan Chips (1 pax)
10 grams Parmesan
Elaboration:

1. Grate parmesan.
2. Put parmesan on a silpat baked for around 2 mins at 160C.
3. Remove when crispy, set aside.

Scallops
100 grams Scallops
x grams Salt
Elaboration:

1. Season scallops with salt and sear.
2. Transfer into tray and put in the oven at 180’c for 2 minutes.

Plating:(1 pax)
5 grams Asparagus Shaved
1 ml Olive oil Extra Virgin

Arrange nicely the risotto on the bottom of plate. Topped with scallop,shaved asparagus and parmesan chips.

Tags: Chef Chele at The Maya Kitchen, Scallops and Black Ink Risotto, Scallops and Black Ink Risotto recipe, The Maya Kitchen, The Maya Kitchen cooking classes, Vask Manila