The imaginative series of culinary collections culminated in a remarkable gustatory adventure through the collaboration of two famed chefs, Chele Gonzalez and Mike Calo.
Anya Resort Tagaytay hosted the final run of the Samira Culinary Collection. The event was conceptualized by Gallery by Chele’s Chef Chele Gonzalez in collaboration with Chef Miko Calo.
Chef Miko graduated at the top of her class from the prestigious Ferrandi Paris in France and earned experience from L’ATELIER de Joël Robuchon and Restaurant Joël Robuchon in Singapore. Furthermore, she took the helm as head chef and partner in Metronome. It is no surprise that Chef Miko was Chef Chele’s choice as celebrity chef for the recent Samira Culinary Collection finale.
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Before opening Gallery Vask, Chef Chele himself hailed from some of the world’s most renowned kitchens such as El Bulli, Mugaritz, and El Celler de Can Roca. Gallery Vask debuted on Asia’s 50 Best Restaurants list in 2016 and continues to be the driving force behind Gallery by Chele. It has since become one of Manila’s fine dining havens. In addition, it is famed for its modern interpretation of Filipino cuisine championing endemic Philippine ingredients and local techniques.
A Compelling Start
The chefs set the tone for an evening of collaborative innovation, opening with Chef Miko’s Spanish Mackerel in Abayama. It was served with tomato confit and spring roll tartlet. Next, came Chef Chele’s Crispy Bulalo Taco. The starter was made of beef shank, frijoles, jalapeño, corn, cabbage, and cilantro. For a non-beef eater such as myself, the taco was served with portobello mushroom. It was an appropriate replacement to meat with its umami flavor and rich texture.
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Wrapping up the starters was my personal favorite. The Chicken Liver Parfait, a collaboration between the two chefs, was served with tamarind gelée, beetroot crackers, and cacao nibs. It was a playful prelude to the much anticipated four hands dinner.
Surprising Melange Of Flavors
Next up, Chef Chele’s Beef Tartare and Mustard Ice Cream. This main was flavored with aromatics, capers, onion, parsley, and homemade Pommery dijon ice cream. On a side note, I had the meatless alternative to this, a Beetroot Tartare with goat cheese, and loved the sweet and subtle salty layers. Paired with Nittnaus, Zorra Zweigelt Rosé, Burgenland, Austria.
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Anya Resort Tagaytay’s general manager, Mikel Arriet, explained that this goat cheese comes from Bea Roxas’ farm in Nasugbu, Batangas. To elaborate, Arriet shared that the Beata Cheese resembles brie rather than feta, as it is not that salty. Arriet also revealed, “All production is bought by Anya, since it’s a very small production.”
More Delectable Centerpieces
Soon, Chef Miko served her Escargot Fricassée Vol au Vent. She layered it on top of a delicate puff pastry with coconut cream, ginger, lemongrass, chili, calamansi, dill, and tarragon with onion leeks. Paired with Domaine Chapel Bourgogne Aligote, Burgundy, France.
Afterwards, Chef Chele served his Pan Seared Salmon. He adorned it with citrus mayonnaise and laid it on top of a bed of light cauliflower purée. Paired with Pandolfi Price, Los Patricios Riesling, Itata Valley, Chile.
On to our gastronomic adventure, we indulged in Chef Miko’s Tinawon Heirloom Rice. It was cooked with black trumpet mushroom, anchovy, black truffle purée, piquillo, and tomato confit, topped with crispy fried garlic. Paired with La Ferme Du Mont Jugunda Gigondas , Rhone, France.
Shortly after, another collaboration by Chefs Chele and Miko took center stage. The Duck with Quince and Langka (Jackfruit), served with green apple and celery purée, and jus de volaille (poultry juice), was just superb. Paired with La Ferme Du Mont Jugunda Gigondas , Rhone, France.
Spectacular Finishing Touch
For dessert, we enjoyed Chef Chele’s Tagaytay Pineapple Expressions. It is a creation of grilled local pineapple, brioche, custard rum, and pineapple sorbet on top of fresh pineapple jus.
Lastly, Chef Miko’s Durian Espuma thrilled durian lovers. Blood-orange pomelo compote, Michel Cluizel white chocolate crumble, and jasmine tuille made up the unexpectedly delightful dessert.
Outstanding Pairings
Pierre Addison did a splendid job curating the pairings. She is a renowned sommelier from Adviche F&B Solutions. Moreover, Addison is one of the few top sommeliers in the country.
Here’s a look at some of Anya Resort Tagaytay’s officers, team, and guests.
Jay Alhama IV
For inquiries and reservations, call 0998-955-3630, email [email protected], or visit anyaresorts.com.
Photos courtesy of Anya Resort Tagaytay.
Website featured photo from the author.
