Chef Alex Sebastian of Robata, a chain of Japanese restaurants, was the guest collaborator of Mindanao Butchers in the recently concluded Chef Series 2, a Kadayawan Festival presentation.
The chef crafted a specially curated menu highlighting the wide meat offering of Mindanao Butchers as the primary ingredient in each savory dish of the six-course menu.
An amuse-bouche of thinly sliced Hamachi in light Yuzu sauce started the diners' culinary adventure. Then dish after dish, the chef showcased his expertise in impressing the diners: US Angus Flat Iron Carpaccio; Australian Wagyu Carrara Sukiyaki; Kurobuta Buta No Kakun; Duo of New Zealand Lamb Shoulder & Lamb Chop; Japanese Omi Wagyu Nigiri, Foie Gras, Ikura; and for the meal ender, the French Molten Chocolate Fondant. A selection of fine wines accompanied the meal courses.
 |
| Amuse-bouche: Hamachi |
 |
| US Angus Flat Iron Carpaccio |
 |
| Australian Wagyu Carrara Sukiyaki |
 |
| Kurobuta Buta No Kakuni |
 |
Duo of ew Zealand Lamb Shoulder & Lamb Chop
|
 |
| Japanese Omi Wagyu Nigiri, Foie Gras, Ikura |
"Chef Series, under Mindanao Butchers, aims to bring unique culinary experiences to Davao. Butchers (the brand) is all about innovation and creativity, helping elevate the culinary landscape of the region by bringing in new products and fresh techniques," shared Carmina del Rosario of Mindanao Butchers, adding, "In the past we’ve brought in or collaborated with Bar Pintxos, La Cabrera, Chef Noel dela Rama (from NYC), Chef Tippi Tambunting (of the renowned M Dining), Chefs David Thien & Lisa Revilla (Two of a Kind), and recently Chef Alex Sebastian. We feel that these events foster relationships within the industry and the community. But I think ultimately. we like to enjoy memorable dining experiences with friends."
