It was one of those rare occasions when a young chef dazzles with the refinement and skills one would expect from someone older and more experienced. Chef Cara Davis, a young Filipino-Canadian chef shared her recipes of select dishes from all over Europe, inspired by her trips and her forays in the kitchens of premier restaurants under the tutelage of renowned chefs.
Try your hands with some of these recipes and go on a culinary journey right in your very own kitchen.
Fancy celebrating Thanksgiving? Here are two ways you can if you don’t want to slave over yourstove all day.
It is traditional Thanksgiving at its best at Chef Jessie Restaurants at Rockwell Center, Makati, Citibank Tower, Makati and Eastwood, Quezon City.
Start off with Watercress, Fiddlehead Fern, Cherry Tomatoes and Edible Flowers Salad and follow it up with a rich Butternut Pumpkin Soup. Freshen your palate with Celery Tarragon Mint Sorbet.
Choose from two main courses of Roast Tom Turkey with Onion, Sage, Orange, Chestnut and Apple Stuffing in Giblet Gravy and Cranberry Compote or Pan Fried Baramundi Fillet in Lemon Butter Caper Sauce served with Homemade Mashed Potato and Sauteed Brocolli Florets. Dessert is a slice of Traditional Pumpkin or Pecan Pie ala Mode with coffee or tea.
This Thanksgiving meal is available for lunch and dinner at P1,500++ per person. For reservation, visit or call Chef Jessie Rockwell Club at the Ground Level, Amorsolo Square, Amorsolo Drive, Rockwell Center, Makati with telephone 890-6543 or 890-7630; Top of the Citi by Chef Jessie on the 34th Floor, Citi Bank Tower, Paseo de Roxas, Makati City with telephone 750-5810-11; and 100 Revolving Resturant, 33rd Floor, MDC Building, C5 corner Eastwood Drive, Quezon City, with telephone 962-1016 and 962-5654.
If you’d rather stay in but still want to celebrate, you can enjoy the goodness of a succulent, plump, juicy and golden brown whole roast turkey right in your own home from Bizu Patisseries.
Bizu’s Whole Roast Turkey comes with its signature stuffing of apples, chestnuts and sausages along with a duet of sauces, cranberry and pan gravy. The cooked weight is approximately 5 kilos and is good for 10 to 15 persons. Each order comes at P8,775 and requires 3-days advance notice.
For more information, email concierge@bizugroupe.com or call 845-0590 to 93. You can also visit Bizu Patisserie branches near you at Greenbelt 2 (757-2498), One Rockwell Tower, (478-7755 or 779-5044), Greenhills Promenade (724-2498 or 726-2496), Alabang Town Center (809-2498, 772-1917, or 772-1918), St. Luke’s Global City (823-6621) and Le Petit Bizu Robinsons Magnolia (467-0670).
Learn the basics of baking and more this November as The Maya Kitchen offers classes to hone your oven skills.
Basic Cakes is on November 8, Saturday, 9am-1pm. The class with hands-on will teach the recipes for Angel Food Cake, Chiffon Cake, Dark Chocolate Cake and Butter Cake. There will also be a Korean Cuisine cooking class from 10am-2pm. The class includes recipes for Samgyeopsal (Grilled Pork Belly), Pa-jeon (Green Onion Pancake), Gogigui (Korean BBQ), Haejangguk (Hangover Stew) and Bibimbap (Korean Mixed Rice).
Basic Baking is on November 11-14 and 25-28, Tuesday-Friday, 9am-2pm. The class includes basic baking techniques applicable to small and commercial scale production of recipes and formulations of quick breads, pies, cookies, cakes and other bread.
Beginners’ Cake Decorating with hands-on workshop is on November 15, Saturday, 9am-1pm. Learn how to prepare Royal Icing, Boiled Icing, Swiss Meringue and Ganache.
Learn Fondant Making on November 22, 9am-1pm. The class with hands-on workshop will show how to prepare fondant from scratch and give students the chance to decorate their own cake.
Cupcake Baking and Decorating with hands-on workshop is on November 29, Saturday, 9am-1pm. The class includes recipes for Jelly Coffeeccino Cupcakes, Cashew Meringue Cupcakes, Chocolate Dinosaur Cupcakes, Caramel Cheesecake Cups and Citrus Cupcakes with Swiss Meringue Buttercream.
Other courses for the month are Basic Culinary on November 18-21, Tuesday to Friday, 9am-3pm. The course includes cooking fundamentals and International Standard Techniques of meal preparation from soup, salad, pasta, main courses, sandwiches to desserts for Home and Institutional Scale Kitchens. The course comes with a workshop.
For more information on other course offerings, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com 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.
Crispy Crepe Cones With Banana-Peach Filling
