IT was my first time to join the San Miguel Pure Foods Culinary Center Guerilla Food Trip, the food solutions arm of the local conglomerate, so I just trusted fate to provide me a delicious dinner.
The venue for this particular invitation was kept under wraps, so that our hosts, led by chefs Maricel Manalo Kai Verdadero-O, along with San Miguel’s Jon Hernandez, Jayson Brizuela and Francene Callueng, were silent throughout the drive to the secret location.
There were no blindfolds involved, but we finally found ourselves in BF Homes, Parañaque, in the home of Chef Tina Legarda.
From the entrance of the lovely home to the garden, a Mexican-inspired theme was set up, complete with a live Mariachi band for a grand welcome.
We learned that the house is known as Tina’s Table, which is popular for private dining in Paranaque.
According to Chef Tina her space can accommodate a party of as little as 10 people to a maximum of 20 persons. They have opened the house to private dining groups since December 2012.
Chef Tina learned to cook professionally under chefs Jessie Sincioco at Le Souffle and Billy King at The French Corner. She also worked at Chef Mario Batali’s Osteria Mozza in Marina Bay Sands in Singapore. Very recently, she opened Bamba, a restaurant that specializes in Spanish-Mexican food also in Paranaque City.
According to Chef Maricel, the guerrilla food trip gang only came to know about Tina’s Table on Facebook.Falling in love with the photos and posts from satisfied diners, the group immediately sought Chef Tina and asked her to whip up a Mexican dinner using their range of products.
One by one, Chef Tina presented her kitchen masterpieces namely: Artichoke and Purefoods Spanish Chorizo Crostini using ricotta, Magnolia All Purpose Cream, basil puree, sweet balsamic; Taquito of Lengua and Steak using Monterey Beef Tenderloin and Ox-tongue, red slaw, tomato salsa verde, shoestring potato and guacamole served with Tequila-Rosemary Lemonade; Seafood Chistorra Bouillabaisse using prawn, lapulapu, mussels, potatoes, carrots, and Magnolia All Purpose Cream; Three Mushroom Raviolo using fresh pasta using Magnolia’s All Purpose Flour and Magnolia brown eggs, Pomodoro, Purefoods thick-cut bacon, red onions, and chilli; Chicken Roulade using Magnolia Chicken Breast filled with mushrooms, Magnolia Gold Butter, Fig, and Magnolia Cream Cheese, Romesco sauce, corn, Saffron Risotto and microgreens; and Trio Platanos made of banana Tres Leches, Magnolia Best of the Philippines Kesong Puti Ice Cream in banana milkshake, and fried Plantain with Chocolate-San Mig Coffee sauce
Enjoying every single dish—not to mention the adorable surroundings and happy company—I was happy to finally experience the legendary San Miguel Pure Foods Culinary Center Guerilla Food Trip.