Treasure Jar

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.

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

The Maya Kitchen presents the ‘No Borders Cuisine’ of guest chef Vicky Pacheco, Chateau 1771 Group of Restaurants’ Executive Chef and Chief Operating Officer on August 31, Saturday, 9am-1pm.

Chateau 1771 Group of Restaurants is composed of Chateau, Café, Sentro, WineBar, SideBar and 1771 El Pueblo.

Chef Vicky will demonstrate a signature dish from each of the restaurant concept in the group.

• Lemon Chicken is crisp fried organic chicken leg nuggets coated with honey-lemon sauce from Chateau;
• Salbacho Pizza, a Sidebar staple, is topped with salami, bacon and chorizo;
• Fresh Smoked Fish Spring Rolls from Sentro is a fresh lumpia of tinapang bangus, salted egg, mustasa, onions and tomato;
• WineBar’s Lacquered Salmon is grilled salmon steak with soy sauce and honey reduction, mashed potatoes with parmesan cheese
• Café’s Bread & Butter Pudding is brioche type bread baked in a luscious custard with butter and real vanilla bean.

The first Chateau 1771 opened its doors in Malate in 1988 and has since relocated to its present location in Greenbelt 5. Its patented “No Borders  Cuisine” is a blend of well-loved Swiss, Italian and French creations.

Café 1771 in Ortigas is a beautiful dining destination serving truly unique sandwiches, breakfast, lasagna, stews, pizza and dessert.

WB 1771 is the group’s Wine Bar concept with a wine selection from 11 countries and 48 regions while SideBar is the perfect place to unwind with great food and wine.

The group has not entirely left behind the Filipino palate with its trailblazing Sentro 1771 restaurant concept. It made famous sinigang na corned beef, rated GG and more.  The people behind it describe themselves as ‘living, breathing and dreaming’ Filipino food.

Chef Vicky first joined Chateau 1771 as Assistant Restaurant Manager in December 1988 and has since occupied several positions as Restaurant Manager, Executive Chef and Food and Beverage Manager.

She graduated with a Bachelor of Science in Hotel and Restaurant Administration from the University of the Philippines then got a Food and Beverage Diploma at the Les Roches, in Bluche-Montana, Switzerland.

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For more information on other course 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: Chateau 1771 Group of Restaurants, chef Vicky Pacheco Chateau 1771 Group of Restaurants’ Executive Chef and Chief Operating Officer, No Borders Cuisine, The Maya Kitchen, The Maya Kitchen cooking classes, 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

Chef Roberto Cimmino, an Italian Chef de Cuisine at EDSA Shangri-la Hotel’s Paparazzi will visit The Maya Kitchen on May 5, 2012, Saturday, 9am – 1pm.

Chef Roberto Cimmino will prepare a complete course featuring:

• Zuppa Minestrone
• Italian Vegetable Stew with Prosciutto and Parmesan
• Insalata Rughetta
• Aragula Salad with Shaved Parmesan
• Risotto alla Parmigiana
• Pan-seared black Lapu-lapu with broccoli mas, capers, nuts and a touch of anchovies
• Tiramisu “as Roby likes it”

Chef Robert was Chef de Cuisine of an Italian restaurant, Bene at Suzhou Sheraton Hotel and Towers and at the Italian restaurant Danieli’s at St. Regis Hotel in Shanghai.

Other course offering for the summer are:

• The Summer Culinary Workshops for Kids and Teens continue this month of May. The Junior Culinary Workshop for 6-12 years old is from May 8-11, 8:30am-12:30pm. Kids learn something different each day with the following themes: Breakfast Surprise, Fine Dining in Italy, Modern Mexican and Jazzed-Up Kiddie Food.

• For teens 13 years old and up, classes are from May 15-18, 9am-1pm. Daily themes include: Party Fare, Pie Day, Italian Yummies and Decadent Fun Desserts and Food Truck.

• International Breads is on May 19, 1:30-6pm. Certificate Courses with Hands-On include: Cake Decorating (Basic and Advanced), May 2-4,10am-3pm; Fundamentals of Bakery Production, May 2-5, 9am-2pm and May 15-17 and 19, 1:30-6pm; Basic Culinary, May 7-10, 1:30-6pm and May 22-25, 9am-3pm; and Catering May 25-26, 9am-5pm.

For more information, log on to www.themayakitchen.com or e-mail contactus@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.

Tags: Chef Roberto Cimmino, cooking classes, summer cooking classes, Summer Culinary Workshops for Kids and Teens, The Maya Kitchen, The Maya Kitchen cooking classes, The Maya Kitchen summer courses