Pinoy Adobo and Iron Chef: A Delicious Culinary Match
Chef Geoffrey Zakarian cooked up a storm at a Colours dinner gala.
On March 20, 2014, Chef Geoffrey Zakarian visited Manila to whip up a one-of-a-kind five course meal for the most discriminating foodies in the country. The dinner gala called “Feast of Colours” was held at the Sofitel Philippine Plaza. Colours, the living magazine channel, and Cignal Digital TV brought the world-renowned chef to the Philippines.
Diners were treated to live music from the Philippine Philharmonic Orchestra, with Broadway and West End veterans Isay Alvarez and Robert Seña singing a selection of show tunes. Event proceeds went to the Philippine Disaster Recovery Foundation (PDRF), the country’s first permanent and year-round private sector vehicle for disaster management. Beyond exceptional lifestyle programming, Colours is about loving and celebrating life.
Chef Geoffrey Zakarian's specialties: Heirloom Tomatoes with Peaches, Burrata & Basil Seed Vinaigrette
The event was a fusion of Asian and western cuisine of world-class caliber, which is why “The Next Iron Chef” Season 4 winner, Chef Geoffrey Zakarian, was inevitably chosen to be part of the event. Chef Geoffrey Zakarian is currently the creative culinary force of New York City’s most revered restaurants: Lambs Club and the National Bar and Dining Rooms. Recently, he was named culinary director of the iconic Plaza Hotel.
Roasted Farm Chicken with Endives & Anson Mills Polenta
To the delight of Manila’s foodies who came to Feast of Colours in droves, Chef Zakarian put on a cooking demo. Fusing east and west, the main course highlighted was the most quintessentially Filipino dish of all, Adobo.
Chef Zakarian’s Adobo had a deliberate and harmonious balance of flavors. He experimented with several kinds of vinegar and different pork and chicken cuts, eventually settling on pork belly. For a final twist, he added a few ingredients not typically found in Adobo. The result was an incredible mix of evocative, well-loved flavors and textures mixed with new sensations that all at once seemed exotic and new.
Other five Filipino dishes were given Chef Zakarian’s treatment. He brought in many exotic ingredients from other parts of the world to make his five-course menu more special. Particularly well-received were his warm crab cakes, made from a variety of crabs only found in North America.
Crispy Chesapeak Bay Soft Shell Crab with Tomato Marmalade & Braised Mustard Greens
Watch out for new programs and new seasons of TV shows that will whet your appetite for the next unforgettable Colours event.