Sabores de Visayas 10th Edition participating chefs.
“A good feast must be I harmony with the enjoyment of a good life.” — Epicurus
To say that this year’s Sabores de Visayas was a success is an understatement. With the participation of world-class chefs, and their local counterparts and partners, it was a night of degustation at the Jade Ballroom of Grand Xing Hotel! Previous showcases of this culinary heritage of Western Visayas were held at the historic Casa Real and the iconic Nelly Garden!
Richmonde Hotel Iloilo General Manager Nat Lim, Rafael “Chef Tibong” Jardeleza Jr. and Iloilo Festivals Foundation Inc. President Allan Tan
Sandy Daza, Margarita Fores andMyke ‘Tatung’ Sarthou
Margarita Fores and her Lechon de Cerveza Negra (in collaboration with Mai Mai Lechon)
A selection of starters and salad Aimee TiuVillanueva
Now on its 10th Edition, the gastronomic event featured the culinary creations of internationally renowned chefs and top Ilonggo culinary wizards. Among them were Kalel Chan of the Raintree Restaurant Group, grand dame of Filipino Cuisine Margarita Forés, Mikel Zaguirre of Bizarre Bar, Macroasia executive chef at Asian Development Bank Panky Lopez, Patrick Go of Your Local, TV chef and lifestyle columnist Sandy Daza, and Myke ‘Tatung’ Sarthou of Lore. They were joined by Iloilo’s established and emerging culinary wizards, such as Jose Wilson Esperancilla and Maridel Uygongco.
Beverly Rosales Chapli, Theodore and Wilmett Valderrama, and Sarah O. Peña.
Atty. Miko Tirador, Hon. Paolo Tirador and Dr. Anika Tirador-Losañes
Iloilo Festivals Foundation Inc. Chair Judgee Lopez Peña and Joyce Clavecillas.
Chef Myke “Tatung” Sarthou and Judgee Lopez Peña
Beverly Rosales Chaplin with couple Tony and Irma Lim.
Iloilo’s most veritable gourmets and gourmands oohed and aahed at the preparations and presentations of flavorful victuals – all carefully curated, like Capiz pulpo sa buri and Lechon de Cerveza Negra (in collaboration with Mai Mai Lechon) by Margarita Fores; Callos by Kalel Chan and Kieth Bianson; beef tenderloin with gravy infused with tabagak or salted fish, tablea tsokolate, and Emperador brandy by Sandy Daza and Paul Aligaen; La Paz batchoy ice cream by Andrea Valdez Gorriceta;; cinnamon cronut by Herman Wuthrich Buboy of Theo’s; vegan isaw, made of inadobo na takway, adobo Ilonggo au jus, dehydrated mushroom chicharon, and dehydrated onion and garlic peels by the Richmonde Hotel team led by Ariel Castañeda; a selection of starters and salads by Mikel Zaguirre and Aimee Tiu Villanueva; and more!
Dodo Miñoza and Jasmine Castelo
Yours truly with Isabella Javellana Palmares and Dr. Risa Peña-Sarabia
Pia and Terence Uygongco
The man behind the success of Sabores de Visayas is a Rafael “Chef Tibong” Jardeleza Jr., who through the years has been championing for Iloilo’s culture and cuisine for recognition, and to much success!
Sabores de Visayas has definitely come a long way. It begun at Casa Real with only Chef Tibong, and restaurateur and food writer Angelo Comsti and Margarita Fores as special guests They collaborated with a group called “kusineros Ilonggo.” Since then, the country’s foremost chefs, including Chele Gonzalez, Francis Lim, Kevin Navoa, Jorge Mendez, Josh Boutwood, and Thirdy Dolatre have joined.
Suffice to say, Sabores de Visayas has cemented the status of Iloilo City as UNESCO Creative City of Gastronomy. (Photos by Kevin J. de Asis)
