300x197xmadrid3-300x197.jpg.pagespeed.ic.zNQhzDh6PvJU0louINM2“We never thought this would happen in our lifetime,” Chef Myrna Segismundo said, sharing the news that she and Chef Margarita Fores will be cooking at Madrid Fusion in Spain this February.
Madrid Fusion-International Gastronomic Summit is one of the most prestigious gatherings of chefs and influencers in the culinary world.
It is an annual three-day event of food exhibitions, lectures, demonstrations and dinners prepared by celebrity chefs from around the world who are invited to cook at Madrid’s most renowned Hotels and dining venues.
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MARGARITA Fores’ food presentations at Grünewoche Berlin or International Green Week Berlin held in January 2014.
This year, Madrid Fusion will be held from Feb. 2 to 4 at the Campo de las Naciones Convention Centre and for the first time, the Philippines will be in the spotlight!

Kinilaw takes center stage

On Feb. 2, Chef Andoni Luis Aduriz of Mugaritz, one of the world’s best restaurants, will speak on the “Mechanisms of Creativity” in the morning; while Chef Elena Arzak, from her multi-awarded eponymous restaurant Arzak (and who has been named Best Female Chef in the world), will discuss “Leafy Cuisine” a little past noon.
But come 6:30 p.m., the Philippine flag will be raised high among these culinary greats as two Filipino chefs, Segismundo and Fores, take the stage to talk for half an hour about a humble dish we all know: kinilaw.
“I made the Spanish organizers of Madrid Fusion taste kinilaw, among other dishes, when they were last here in Manila to do an ocular, and they really loved this dish so we were asked to present on it,” Segismundo explained.
“I think kinilaw is a great introductory dish to Philippine cuisine because it is unique to us,” she added.
They will present three versions of the kinilaw: the classic take on it using suka (vinegar), a modern version using cava and one using tabon-tabon.
It is not only the kinilaw that guests at Madrid Fusion will be exposed to, however.
As visitors enter, they will see a large Philippine booth showcasing the best of Philippine produce curated by Undersecretary Berna Romulo-Puyat of the Department of Agriculture. The booth will present Philippine products based on the five flavors of the Philippines: sweet, salty, sour, bitter and “linamnam” (our counterpart for umami).

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These will include Philippine mangoes for the food category “Sweet”, chicharon for “Salty”, the Mindanao tropical fruit tabon-tabon for “Sour”, ampalaya for “Bitter” and heirloom rice such as Kalinga and Ifugao rice and taba ng talangka for “Linamnam”.
The booth will also present Filipino beverages such as Destileria Limtuaco’s Manille Liqueur, Philippine juices and tsokolate.
“This is a chance for the world to get to know Filipino ingredients like souring agents and heirloom rice,” Romulo-Puyat said.

 

Source: http://business.inquirer.net/

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