Culinary Elite Series: Claude Tayag

Culinary Elite Series: Claude Tayag

Culinary Elite Series: Claude Tayag

“From a Kapampangan Palate to an Artist’s Palette: An Update on 4 Pampango Dishes,” is the title of Claude Tayag’s cooking demonstration for The Maya Kitchen’s Elite Culinary Series on September 26Saturday9am-1pm.

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Bringhe Talangka

The well-known artist, author and chef will demonstrate Green Papaya Lumpiang Sariwa, a warm salad. Sisig Terrine, the iconic Pampango sizzling sisig goes back to its roots. The crunchy boiled pig’s ear is served cold, with its symphony of sour, salty, sweet, tangy and spicy flavors. Bringhe, a Pampango / Bulacaño fiesta rice dish (aka Valenciana in Iloilo). Is it a paella or risotto? Chef Claude calls it a rice pizza. Pistu, a Pampango special occasion morning dish, an over-the-top giniling na baboy/picadillo.

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Tayag is an advocate of Filipino cuisine most of his adult life. His best-selling books include FOOD TOUR, a collection of his food and travel essays from his column in the Philippine Star, and LINAMNAM – Eating One’s Way Around the Philippines, which he co-authored with his wife Mary Ann Quioc. Both won theBest Philippine Culinary Travel Guide in the Madrid-based GOURMAND WORLD COOKBOOK AWARDS 2007 and 2011, respectively. He is also a co-author and the food stylist of the seminal cookbook KULINARYA – A Guidebook to Philippine Cuisine.

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Sisig Terrine

Tayag is one of those rare breed of “food missionaries” who literally puts his foot where his mouth is, so to speak. Together with his wife, they run the by-reservation-only Bale Dutung Restaurant in Angeles City, Pampanga, serving sumptuous traditional Pampango spread, and more recently opened Downtown 1956 Café, at the Quad in Nepo Center in the same city, serving Tayag’s take on Filipino comfort foods. They have hosted meals for such international luminaries like Anthony Bourdain (author, TV host), Tom Parker Bowles (food editor, Esquire UK), Simon Majumbar (author Eat My Globe), Australian chef / TV host Peter Kurovita and many other local and foreign celebrities.

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Lumpiang Greeen Papaya

For a fee of P1500, you can experience the unique taste of these dishes, as well as discover the method to their preparation and delivery. A modest lunch / food tasting follows.

Bookmark http://themayakitchen.com/classes for the latest Maya Kitchen class schedules and future Culinary Elite Series features.

For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com  or visit The Maya Kitchen Culinary Center every Tuesdayto Saturdayat 8F  Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 /892-5011 local 108.

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