I’m no love expert, but IMHO there are many kinds of love. There’s the romantic kind which restaurateurs say is the reason why Valentine’s Day exists. There’s the familial kind, which is shared in the family.
One of my favorite kinds – which apparently has no single word to refer to it – is one that we express through kindness.
That’s the kind of love we celebrated online last 12 February – with a bunch of generous friends who shared their time and donations to our partner organizations helping in the rebuilding of Siargao and Negros in the aftermath of Odette.
Anyway, the reason why I wanted to unpack that is to show our kind friends the organizations’ progress through photos.
PS, because of everyone’s wonderful generosity through ticket sales and donations, we actually raised P29,000.00 (excluding sales from Don Revy)! We’ve split the money between Siargao and Negros.
Siargao (through Ms. Tysha Low and Vedya)
They are currently focused on feeding programs and a community kitchen. Vedya is trying to get to the harder to reach areas of Siargao:
Negros (through Ms. Ona and her group)
Similarly, we chose to partner with their group because they chose to get help to the more difficult to access areas in Negros. They are currently focused on rebuilding houses and providing facilities, such as running water, so most of the photos are of the beginning stages of rebuilding homes. There are actually videos too, but for some reason the site isn’t letting me put them up.
Also, people keep asking me about the recipes… The thing is, most chefs (and our momma bear) really don’t put details beyond the ingredients.
So, here’s a little compromise: I’m writing the ingredients here, but we’ll be working on a link to the Patreon account so people could access the video of Chef Jonas and I cooking (complete with that infamous flambée incident, eheh…). We’re thinking it might be the way we’ll do things moving forward, so stay tuned!
Salade de Tomate (Paired with: Pebble Lane Sauvignon Blanc)
Ingredients:
- Ripe tomatoes
- Finely minced garlic cloves
- Hard boiled eggs (sliced)
- Balsamic vinegar
- EVOO
- Thai basil
- sea salt (to taste)
- black pepper (to taste)
Zucchini Leek Basil Purée (Paired with: Pebble Lane Sauvignon Blanc)
Ingredients:
- Zucchini (sliced at about 1/2” thick)
- Minced garlic cloves
- Shallots
- AP Flour
- Full cream milk
- Thai basil
- sea salt (to taste)
- black pepper (to taste)
BBQ Beef and Sauce Poivre with Haricots Vert (Paired with: Elderton Barossa Shiraz)
Ingredients, beef:
- Sliced beef tenderloin
Ingredients, Sauce Poivre:
- Unsalted butter
- Balsamic vinegar
- Cracked black pepper
- Cooking cream
- Beef stock
- Brandy
- Red wine
- Parsley
Ingredients. Haricots Vert:
- French beans, trimmed
- Unsalted butter
- Shallots
- Toasted almond slivers
- Parsley
- Salt and pepper to taste
Strawberry with Chantilly Cream and Chocolate Dip (Paired with: Elderton Golden Semillon)
Ingredients:
- Fresh strawberries (trimmed)
- Whipping cream
- Powdered sugar
- Vanilla essence
- High quality chocolate (dark or milk depending on preference)
- Mint leaves (garnish)
Extra special thanks to Don Revy Philippines for partnering with us for the event.
