Something delectable, something grand. The 1st Davao Food & Wine Festival was a week-long celebration for the palate. It was a unique gastronomic journey that highlighted regional produce through curated specialties of culinary trailblazers from Manila, Cebu, Davao, and Singapore. Each of the nine featured chefs whipped up specialized bites— all delicious - that left the gastronomes craving for more. Now Davao has something to look forward to in the coming festivals.
At The Grand Tasting, the festival's kick-off event at Dusit Davao, it was a feast of good food, fine wines & fabulous company. The amazing showcase would be the hotel's second culinary event hosting succeeding the Chefs on Tour held in April this year.
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| The featured chefs at the Grand Tasting, the kick-off event of the 1st Davao Food & Wine Festival at Dusit Davao |
Each chef took charge of their stations spread across the main social floor of the hotel. At the Lumpini Jr. Ballroom, Dusit Davao’s Executive Chef Piya Suthasiri transported guests to the South of Thailand and served a Thai-Style Cured Local Fish Kinilaw with Oyster "just like how it's prepared in his hometown."
Sharing the junior ballroom space was renowned cheesemaker, Olive Puentespina of Malagos Farmhouse, who presented an sensational spread of artisanal cheeses, including a three-year old Borracho Cheese aged in dark beer and Roberto Cheese, named after the patriarch, produced in the style of Gorgonzola Cheese was "picante" after five months of aging.
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| Malagos Farmhouse cheese spread |
Sparks flew, meat sizzled and aromatic smoke lured guests to the pool deck where La Cabrera's Argentinian meats were served hot from the grill. Tender, juicy and flavorful slices of entrana, ribeye, short ribs and sirloin steaks, and parrillada of chorizo were delightful at every bite.
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| Argentinian "flare". La Cabrera's meats on the grill |
At the Madayaw Café, Chef Tippi Tambunting introduced two dishes: Heirloom Tomatoes and Capsicum Ensalada, Feta and Brioche Crisp with Microbasil, and Beef Rendang and Sunmade Brown Rice.
Chef Marco Anzani wowed taste buds with a melding of flavors in his complex dish of Beetroot Homemade Ravioli stuffed with Osso Bucco stewed on Porcini Mushrooms Cream Sauce.
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| Chef Piya Suthasiri's Thai-Style Cured Local Fish Kinilaw with Oyster; Chef Jorge Mendez's Cured Gensan Tuna with Pampa Itum Tossa and Palapa Bushi |
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| Chef Lisa Revilla's Crispy Sushi with Crispy Rice, Marinated Tuna, and Smoke Sriracha Aioli; Chef Marco Anzani's Beetroot Homemade Ravioli stuffed with Ossobucco stewed on Porcini Mushrooms Cream Sauce |
Elevating comfort food was Chef David Thien's Rustic Chicken Pie with Malagos Pecorino Pepato, while Chef Lisa Revilla's Crispy Sushi with Crispy Rice, Marinated Tuna, and Smoke Sriracha Aioli gifted the palate with a surprising burst of beautiful contrasts- hot and cold, tender and crispy.
At Chef Jorge Mendez's station were his two dishes – Roasted Lamb with Pamapa Itum Curry and Nori Chip, and Cured Gensan Tuna with Pampa Itum Tossa and Palapa Bushi.
Dabawenyo Joel Rodriguez created perfect meal enders. While Malagos Blush Blue, Fig and Walnut Cheesecake with Honey Drizzle is an Osvaldo favorite, the dessert maker whipped up a winner with the Chocolate-coated Tinagtag on Dark Caramel Cheesecake with Malagos Guava Preserve on Coconut Kaffir Macaroon Crust.
Oenophiles rejoiced with the Bacchanalian pouring of reds and whites by Legarde and Davao Wines, selections that perfectly matched the flavors of the chefs' specials. Luisita Rum-based cocktails were refreshing additions to the beverage line up.
Hosts Tomas Lorenzo, hotel GM Christoph Kuch and festival chairperson Carmina del Rosario welcomed guests on the festival's opening night.
The event was co-presented by Torre Lorenzo Development Corporation, Cebu Pacific, and Mindanao Butchers.
Who came to the party?
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