Carnation, popularly known as the cooking milk, together with Mega Publishing, held a bloggers food feast called Good Eats! last night at the Buenisimo restaurant at the Eastwood Mall.
The yummy occasion was hosted by Issa Litton with the new face of Carnation products, Chef China Cojuangco of My Favorite Recipes (QTV11).
The event also featured the dishes of Chef Gino Gonzales, owner of Buenisimo, as prepared by Chef Chris, Chef Aris, and Chef Toto.
They concocted six dishes for us. For the main course, we had Lengua Legislativa, Croquettas de Pollo con Huevos with Aioli, Tri Color Pasta with Salmon Cream, Canadian Glazed Ham. For the dessert, we had Chocolate Truffles and Sweet Corn Panna Cotta.
The fun part was, we didn’t only get to taste and savor the smorgasborg of food on our table, we also get to play as food critics for the night by rating the meals we were about to have, then a winner dish was chosen at the end of the event. The participants also get to compete in a food photo contest where the bloggers took pictures of the dishes, uploaded them to Carnation’s Facebook page, and let the people judge which one is the best by “liking” their choice.
Before the food tasting fest, China had a short cooking demonstration. She prepared Beef Fillet with Peppercorn Sauce. It’s basically like Beef Stroganoff without the mushrooms. And, of course, made more special with Carnation Evaporated Milk.
For the main event, we were asked to take pictures of the foods before we were able to devour the delectable dishes prepared for us by Buenisimo’s talented chefs. We can use the pictures for posting on our blogs and for the food photo contest later on. While eating, we wrote our scores on a score card provided which were tallied and announced before the end of the event. Here are some of my takes:
Canadian Glazed Ham
The meat itself was tender with just the right amount of fat to glaze it. It’s not too salty and not too sweet, unlike some of the holiday hams that you can buy from a supermarket. It’s a good idea that the chef did not bathe the ham with the honey sauce, hence the sweetness is not overpowering.
This lengua dish was the surprise winner of the night chosen by the participating bloggers. On my card, it actually had the highest score tied with another crowd favorite, the Chocolate Truffle. Lengua Legislativa had a familiar taste which can be compared with Caldereta. Personally, what made me like it was the tongue meat was really soft you could have sliced it using the blunt end of a knife. One thing was missing though — a plateful of hot steaming rice!
Croquetas de Pollo con Huevos with Aioli & Tri Color Pasta with Salmon Cream
Croquetas de Pollo con Huevos with Aioli means Chicken & Egg Croquettes with Aioli. Aioli is a special sauce made from garlic and olive oil. The golden brown chicken/egg croquette was crispy on the outside, but it held together to prevent breaking into crumbs. The inside is quite interesting, though, because the texture was soft with the consistency of a mashed potato. The aioli sauce is a perfect partner.
Tri Color Pasta with Salmon Cream, meanwhile, tasted like your homemade straight from the can and fridge Tuna Carbonara. I’m not sure if the chefs used fresh salmon, though I doubt it; it might be possible that they used the ones in cans instead, which would also be fine. The creamy white sauce was fabulous. Its consistency was just right. However, the noodles were no longer al dente upon serving.
Chocolate Truffles and Sweet Corn Panna Cotta
And finally, what else would complete a sumptuous meal other than these mouth-watering desserts. Sweet Corn Panna Cotta was like a crossbreed between our local Maja Blanca and Leche Flan. It’s texture was not of a custard, because the panna cotta’s was more fluid. It’s not too sweet either, which was perfect. This one’s better served chilled.
Chocolate Truffles, meanwhile, has always been a favorite. I was tempted to ask for a glass of red wine while stuffing my mouth with these. But these chocolate truffles were not meant to be swallowed immediately. Take a small bite and allow it to melt effortlessly in your mouth. Enjoy the pleasure it gives while it liquefies between your tongue and palate. Then you swallow. Lick your lips and teeth to make sure you’re not wasting any morsel.
I think I just made you drool, no?
By the way, the last picture is my entry for the food photo contest. I would really appreciate it if you can vote for my picture by liking it on the Carnation’s Facebook fan page. Here’s how:
1. Visit www.facebook.com/cookathomeph and like their page.
2. Then, click on this link and like my photo. Leave a comment if you like.
I would really appreciate your vote. I could use the extra cash for my college education. Thanks a lot.
Finally, Carnation would like to invite you to visit their website at www.cookathome.ph where you can find more amazing recipes brought to you, of course, by Carnation, the cooking milk!