We encounter different competition in the Philippines. Food has been subject of some competition.
Last week Chef Robby invited some bloggers to taste his entry the Porchetta which he puts a Filipino twists on it.
Chef Robby will present his take on Porchetta, which is usually referred to as the "Italian pulled pork" made of savory, fatty and moist boneless pork roast of Italian Culinary Tradition, spice with garlic, rosemary, fennel and other herbs. Chef Robby puts a Filipino twist in this Italian dish by using the Pinoy's well love lechon, spice and dressed with caramelized onions and arugula leaves to suit the Pinoy taste.
I am not a fan of onion in particular, but this time due to different presentation in caramelized onion, I love it, really. Another thing is the arugula, I don't eat vegetables, and this time it's not cook. I thought i can't take that arugula thing, at first I just taste the bread, which is taste good then the lechon which is i love it then the onion, i just put the arugula on the side, but when I saw my co-blogger Vance Madrid eating much that veggie and ask me to taste it, well, i just tried it, and it taste good, until I notice that I ate already all the arugula that I put on the side before.
"This version of the Porchetta in a way brings together two worlds of culinary tradition - the Italian spiced pulled pork in a sandwich and the Pinoy's well-celebrated Lechon. We serve the Porchetta in a freshly baked bun with potato wedges to make it a complete sandwich meal that is very tasty and filling", said Chef Robby. "We know how Filipinos love lechon, the Porchetta now comes as another way for us to enjoy our lechon," adds Chef Robby.
The Porchetta, served as the Italian Roast Pork Sandwich, will be Chef Robby's offering at his Orange Truck at the Food Truck Challenge, which will be the kick-off event of The Manila Food and Wine Festival 2013. The Food truck Challenge will pit some of the best Filipino Chefs to test their culinary prowess, skill and food creation in a fun yet fierce battle for culinary honor. Battle ground is at the SM Mall of Asia complex, Block 12.
The Manila Food and Wine Festival 2013 carries the theme Cooking Revolution and is geared towards positioning Filipinos as Global Culinary Revolutionists. It is only in the Philippines where every other person you meet either cooks great food, peddles fantastic dishes, or loves terrific treats with or without occasions to speak of,
The Manila Food and Wine Festival 2013 is spearheaded by the Culinary Education Foundation founded by Annie Pascual-Guerrero.
Tickets for Chef Robby's Porchetta can be purchased at the Manila Food and Wine Festival website, www.mfwf.ph and be at the MFWF in orange to avail exciting freebies. Online ticket is at PhP250.00, on-site ticket is at PhP350.
So better get your ticket on line to have a cheaper price and look for the orange color, it represents Chef Robby's Porchetta.
Chef Robby will present his take on Porchetta, which is usually referred to as the "Italian pulled pork" made of savory, fatty and moist boneless pork roast of Italian Culinary Tradition, spice with garlic, rosemary, fennel and other herbs. Chef Robby puts a Filipino twist in this Italian dish by using the Pinoy's well love lechon, spice and dressed with caramelized onions and arugula leaves to suit the Pinoy taste.
I am not a fan of onion in particular, but this time due to different presentation in caramelized onion, I love it, really. Another thing is the arugula, I don't eat vegetables, and this time it's not cook. I thought i can't take that arugula thing, at first I just taste the bread, which is taste good then the lechon which is i love it then the onion, i just put the arugula on the side, but when I saw my co-blogger Vance Madrid eating much that veggie and ask me to taste it, well, i just tried it, and it taste good, until I notice that I ate already all the arugula that I put on the side before.
"This version of the Porchetta in a way brings together two worlds of culinary tradition - the Italian spiced pulled pork in a sandwich and the Pinoy's well-celebrated Lechon. We serve the Porchetta in a freshly baked bun with potato wedges to make it a complete sandwich meal that is very tasty and filling", said Chef Robby. "We know how Filipinos love lechon, the Porchetta now comes as another way for us to enjoy our lechon," adds Chef Robby.
The Porchetta, served as the Italian Roast Pork Sandwich, will be Chef Robby's offering at his Orange Truck at the Food Truck Challenge, which will be the kick-off event of The Manila Food and Wine Festival 2013. The Food truck Challenge will pit some of the best Filipino Chefs to test their culinary prowess, skill and food creation in a fun yet fierce battle for culinary honor. Battle ground is at the SM Mall of Asia complex, Block 12.
The Manila Food and Wine Festival 2013 carries the theme Cooking Revolution and is geared towards positioning Filipinos as Global Culinary Revolutionists. It is only in the Philippines where every other person you meet either cooks great food, peddles fantastic dishes, or loves terrific treats with or without occasions to speak of,
The Manila Food and Wine Festival 2013 is spearheaded by the Culinary Education Foundation founded by Annie Pascual-Guerrero.
Tickets for Chef Robby's Porchetta can be purchased at the Manila Food and Wine Festival website, www.mfwf.ph and be at the MFWF in orange to avail exciting freebies. Online ticket is at PhP250.00, on-site ticket is at PhP350.
So better get your ticket on line to have a cheaper price and look for the orange color, it represents Chef Robby's Porchetta.
