IT WAS a festive milestone in our city with the celebration of Davao on a plate: Fresh taste. The event highlighted the increasing determination to support local produce and exhibit impeccable talents and skills towards creating an exemplary culinary experience.
As part of the flavors of the Philippines campaign under Madrid Fusion Manila, Davao on a plate: Fresh Taste is a gathering of finest chefs and purveyors from Park Inn by Radisson Hotel (Chef Jovi Uy with Marketing and Communications Manager, Ms. Patty Basa-Tan), Marco Polo (Chef Alex Destriza & General Manager Dottie Wurgler-Cronin), Vikings (Executive Chef Anton Abad), Boiling Crabs and Shrimps (Mr. Anthony and Ms’ Jen Ang), Yellow Fin, I Chef (Ms’ Nicole Bian-Hao), Malagos Cheese (Ms’ Olive Puentespina), Bondi, and Bourke (Chef Patrick McCarthy & Chef Wade Watson). Through this culinary affair, SM promotes Davao tourism as well.
No less than Department of Tourism Davao Regional Director Roberto Alabado III and SM executives headed by AVP Marketing for Mindanao Russel Alaba along with his Marketing Team, food lovers from all over the city as well as chefs, restaurateurs, bloggers, and media personalities graced the event held in the mall atrium of SM Lanang Premier last April 1.
Invited guests walked into a beautiful, inviting decor design that relays both class and style, by Davao’s premier stylist Annie Paz Lim and the Davao on the plate curator, the woman who is a staunch crusader in promoting Davao cuisine known as The Crazy Cook, Carmina del Rosario.
There was a ceremonial toast with all the exhibitors led by SM Group Marketing manager Eduard Aaron Dalaza.
The featured dishes were Malagos Artisan cheeses, Viking’s Crocodile kebab, Roasted US Beef in Caimito Kare Kare and Walnut Sauce, I- Chef’s Durian Rice Pudding Topped with Durian Jam & Pomelo Bits, Bonde and Burke’s Backyard Farm Rolls, Kinilaw of Sarangani Bay Sea bass, Pianggang, Yellow Fin’s Grilled Ubol -Ubol, Garlic Fried Crab Claws, Park Inn by Radisson’s Cacao Nib Meringue, Durian Crepe Maki, Lemon Chocolate Donut and Marco Polo Hotel’s Cua Pao with Spicy Coconut Bangus Belly and Bangus Powder, among others.
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