US Maine Lobster Tail on Saffron Risotto
l’entrecôte Corner Bistro at Burgos Circle, Bonifacio Global City offers a delicious take on Lent with fresh Norwegian Salmon, sweet US Maine Lobster Tail and Deep Sea Scallops, all prepared to bring out the best that each dish can offer.
Deep Sea Scallops on Spaghetti
One dish is “Sweet” US Maine Lobster Tail on Saffron Risotto with green asparagus tips and Espelette Flavored Lemon-Aioli Sauce. Another is Grilled Marinated Norwegian Salmon with Dijon Mustard, Dill Sour Cream Sauce on warm Mediterranean Vegetable Couscous tossed in Herb Vinaigrette. Deep Sea Scallops on Spaghetti tossed in a Cheesy-Lime Cream Sauce with Young Leeks and Roasted Garlic is also a choice.
Grilled Marinated Norwegian Salmon
You can order your favorite accompaniment of soups or salads or any other item from the menu. Enjoy your meal with a wide selection of wines and spirits. Have a sweet ending with unique dessert creations.
The l’entrecote Lent Specials run from March 1 to April 5 (Easter Sunday). For reservations, call l’entrecôte at telephone numbers 856-4858, 836-2764 or mobile 0905-991-1266. You can also visit www.lentrecotemanila.com for more information.
On March 28, Saturday, 9am-1pm, renowned Italian Chef Luciano Paolo Nesi shares only the best of an Italian kitchen at a cooking demonstration at The Maya Kitchen.
A native of Tuscany, Italy, Chef Nesi has fond memories of himself and his mother in the kitchen; she doing the cooking, he doing the washing of pots and pans much bigger than he was.
At the age of 12 he started waiting tables and diligently worked himself up to become the skilled chef that he is today.
Chef Nesi is a certified sommelier, a WSET educator and has opened 27 restaurants worldwide in a career than now spans 40 years. He came to the Philippines in 1994 and with Filipino partners established L’Opera to provide the local scene with an “uncompromising, authentic Italian dining experience.”
For his demonstration, Chef Nesi will do Scamorza alla Griglia, Grilled Smoked Mozzarella with Fresh Pork Sausage topped with Balsamic Cream; Cappelini Pomodoro Secchi, Angel Hair Pasta with Sundried Tomato in Spicy Extra Virgin Olive Oil; Funghi Trifolati, Assorted Mushrooms Sautéed in Garlic and Olio Extra Vergine di Oliva; Crystal Bay Oyster 3 ways – Florentine, baked with spinach and cheese sauce, Oyster Raw with Lemon Air and Nicoise, baked with anchovies, capers and parsley; and for dessert, Pana Cotta al Miele o Frutti di Bosco o Cioccolato, L’Opera’s famous Italian Cream Custard with your choice of walnuts and honey, fresh mango and cold rich chocolate sauce.
L’Opera is the recipient of the seal of the ‘Ospitalia Italiana’ a recognition from the Italian government for being an authentic Italian restaurant and is Manila’s Best Kept Restaurants’ Secret winner for Best Italian Restaurant. L’Opera located at The Fort Entertainment Complex 26th cor. 7th Ave. Bonifacio Global City, Taguig. Call us at+63 2 889 3963.
For more information on this and on other courses offerings, log on to www.themayakitchen.com firstname.lastname@example.org or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108 / Mobile No. +63947 835 2290.
Get into your kitchen and create these small wonders – crackers with creamy dip; a piece of bread with a bit of spice, and paper-thin crepes filled with nutty delight. These mouth-watering, bite-sized delights are so easy to prepare. Like they say, sometimes big (and delicious) things really come in small packages. Continue reading Big Flavors, Small Bites
Whole Fish Escabeche
Savor fish three ways this Lenten season at Sentro 1771.Try Fresh Smoked Fish Spring Roll, fresh lumpia of tinapang bangus, salted egg, mustasa, onions and tomato. Whole Fish Escabeche is pan-fried fish of the day in sweet-sour vinegar sauce with garlic, ginger and turmeric and Fish of the Day Pandan is whole fish stuffed with sauteed onions, tomatoes, miso and malunggay, tied with pandan leaves. Continue reading Fish for Lent at Sentro