A Special Dinner by Ian Padilla

Just a quick break in between my blogging about my trip (I still have like 4-5 left to update), last night dinner was at Tita B's house, our very gracious host who organized a special dinner prepared by Ian Padilla, who works in Taillevant Restaurant in Paris. You know when someone is serious about what he does and really enjoys it, I think tyhat's how Ian is.

We were on the same flight from Amsterdam to Manila (he is here on vacation) 2 weeks ago. As we were lining up at the gate, he tells me that his hand carry is full of kitchen gadgets, etc(at first I panicked as i thought he had knives, etc...)...I immediately thought that with all the strict policies they have now with Security in airports, here comes this guy bringing all of this weird looking gadgets. He would for sure be subject to thorough inspection by the Police. True enough, he was, but that didn't seem to bother him....anyway on to the food....

We got the menu 3-4 days before the dinner, and we immediately asked Noel's advise as to what would be the best wines to bring...for the meal we had, we brought a total of 8 bottles, from bubbly all the way to dessert wine. A day before the dinner thou, Noel informed us that he was not sure to make it since he had flu. True enough, he was not able to come but sent a replacement and sent all his wines (which we are very grateful for)...

We started the night with 2 bottles of: Sieur d’Arques Grande Cuvee 1531, a Crémant de Limoux sparkling wine courtesy of Tita B. As soon as we were seated, they served us the selection of Amuse Bouche: Cold Tomato Consomme in Gelee-Olive Oil and Fleur de Sel, Deep Fried Watermelon-Pimenthe de Espillette and Salt Cured Beets, Balsamic Syrup, Apple Gelee, Brie.

I enjoyed the Deep fried watermelon, on a thin coating of tempura batter, and the Salt cured beats. Both were on the salty side and I love salt. We had no wine with this amuse although I still had some Cremant left, which was good enough for the dish. Next, the first of the courses: Ravioli of Pumpkin, Wilted Rocket, Almond Foam. A Very well executed Pumpkin Ravioli. It reminded me of the one I had some time ago in Italy. The powdered parsley gave it an extra 'zing'. For this dish, as suggested by Noel, we served a 2006 Cervaro della Sala, a chardonnay from Umbria. With this we also opened a bottle of: 2008 Astrolabe Pinot Gris, from New Zealand. I actually enjoyed more the pairing of the Pinot Gris to the Chardonnay for this dish.

We were then served: Tartare of Mackarel, Avocado Mousse, Chives, Cilantro, Cucumber, shallots and Garlic Chips. As most of the people in the table, this dish was one of their favorites. Its amazing how this dish tasted, when this is a very popular affordable fish locally called "Galunggong". It was perfectly executed, the right spice and the presentation of the dish was very original and creative. We had a 2006 Laurent Tribut Chablis to pair with this dish (which I forgot to take a picture of) but again, wonderful pairing and perfect wine for the Mackarel Tartare. I was hoping to have some extra servings, as my wife is pregnant and is avoiding raw food, but she left the plate 'clean'.

After a short break and a Melon and Ginger Sorbet, they served us: Terrine of Foie Gras in 3 Forms, Mango Chutney and Gastrique, Fried Mint and Mint Oil. A huge pice of Foie, made in 3 different ways (I'm sorry but I was not listening when he explained how he did it). I would have wanted some crackers to go with this, as it was so rich, although the Mango Chutney gave the dish the sweet contrast it needed. We paired this with: 2006 Domaine Bott-Geyl Gewürztraminer Les Éléments. A More common pairing with this would be a Sauternes, but I also think that Sauternes and Foie are a bit over the top, and as Noel says, its hard to switch back to another white or red after drinking a Sauternes, and I tend to agree on that.

Next, the fish dish: Nage Steamed Lucena Grouper - Daikon Puree, Garlic Confit, Braised Leaks, Red Pepper Piperade, Crispy Pigs Ears, Veloute of Horseradish(Lapu-Lapu). We had this dish with a 2007 Tempier Bandol Rosé, because it would go well with the Pigs Ears and Garlic. The fish was perfectly steamed and the Veloute of Horseradish gave it the spice it needed, but combined with the Pigs Ears and the Rosé , it was heaven.

The Meat dish: Roasted US Cornish Game Hen, Leg Confit, Creamed Leaks, Cauliflower Beignets, Date Sauce. The pairing of the wine here was a bit tricky according to N, because of the Date Sauce. An ideal wine would have been a light Pinot Noir or a medium weight red Bordeaux. So we decided to bring 3 Bordeaux: 1995 Sociando Mallet, 2000 Reserve de la Comtesse and a 2001 Chateau Latour Haut Brion, which we did not open. I particularly enjoyed the Leg Confit and the Cauliflower Beignet, and it paired very well with the Sociando mallet.

For dessert: Mille Fuille of Sugar Almond Crust, Chocolate Mousse and Cocoa Sorbet, Vanilla Syrup. Interesting as I think it was my first time to try a Chocolate Sorbet. This was perfectly paired with a: Leyenda Pedro Ximenez, an intensely sweet, dark, dessert sherry.


Dinner finished quite late so as soon as dessert was done, some people started to leave. We did not stay longer as it was quite late. First I'd like to thank Tita B for organizing this dinner for us and Ian for cooking for us. I understand that this would be his only catering in Manila during this trip, since he wants to relax and spend more time with family and friends. Thank you also to the students of Robs school and to Rob for helping out in the kitchen. As I walked in during the breaks, I could see everybody really busy preparing everything. Thank you and til the next dinner!!