Human beings, like every other form of life living on this planet, will eat and take in all important nutrients found in food for sustenance or survival. That has always been the norm.
However, over the years, eating has purely evolved. There are those who eat not just for the sake of consuming food but to savor gustatory delights and make eating both an act and an experience. They eat hoping to fill their bellies not just with nutrients but also create memories.
These days, food and art are slowly evolving, where eating has taken an art form just like music, poetry, or even painting, where all human senses work in full throttle, and that chefs nowadays aim more to give those who eat their culinary creations not just delicious food but also a savory experience for the senses.
Just recently, Blue Leaf Events Pavilion was the venue where top-notch culinary experts met with artistic masters in “Who’s Cooking: Artistic Appetites,” an event that transformed the ordinary act of dining into a vibrant, multisensory experience.
After the success in August of 2019 of Who’s Cooking, a collaboration of 11 of Blue Leaf’s partner caterers and 11 renowned chefs, this time, famous caterers worked together with a diverse group of visual artists and created a custom-made menu.
The event was truly a mesmerizing fusion of culinary prowess and artistic expression, the culmination of the hard work between artists of various disciplines, including a muralist, tattoo artist, sculptor, and even a knitter, and caterers who drew inspiration from the artists’ unique personalities and senses that resulted in the crafting of dishes that went beyond the ordinary, and offered an exceptional blend of flavors and creativity to the delight of event attendees.
The participating caterers and artists include Juan Carlo, who worked with abstract artist Chico Cristobal, Bizu with tattoo artist Maan Simbajon, Tjioe and knitter Candy Reyes-Alipio, Passion Cooks and muralist Kara Pangilinan, Moment Catering with sculptor Mateo Cacnio, Hizon’s Catering and visual artist Anna Bautista, and lastly K by Cunanan working with multidisciplinary artist Anina Rubio.
Some of the gastronomic delights were the warm and moist smoked potato soup with pan con tomate or a unique mix of grilled prawns sinigang salad. For the main course, the delectable dish of Pacific Ocean grilled blue marlin with sesame noodles, or the smoked duck mango on mantou bun were the real stars of the night. For those who crave Italian, the pear and ricotta fagottini pasta and herb butter and light cream satisfied hungry food cravings.
Finally, capping off the night was the Japanese-inspired harajuko, a mixed dessert of vanilla tart, yuru, matcha, and gold leaf; or even champoradong puti made of adlai, Auro white chocolate, dried mango, kasuy, and patis caramel that just melted in the mouth.
The event’s gastronomic masterpieces from the seven unique collaborations will be exclusively available for The Blue Leaf clients in the first quarter of 2024.