#WEElementsOfStyle: Food x Art
Words ANGELO DIONORA | Photography ALDWIN ASPILLERA
No wedding is complete without the perfect lineup of scrumptious dishes that say “I love you” not only to the bride and groom, but also to everyone who bears witness to that special day. Besides, after hours of all the special ceremonies, happy tears, heartfelt speeches, and photo ops, who doesn’t want to chow down on great food and drinks?
Which is why it is important for couples to choose chefs and food providers who know a thing or two about marrying great flavors, complemented by tasteful presentations and quality service. They know how to make lasting memories even more special through their years of top-notch culinary experience.
So as you’re preparing for that special day, consider the following chefs we’re listing down below and take a look at the curated menus that they meticulously create for all the lovers who are tying the knot (and wish to do so with great food at hand).
Chef Victor Barangan, Executive Chef of Eastwood Richmonde Hotel
Inspired by the concept of “soulmates,” Chef Victor Barangan says that his menu evokes feelings of love and romance not just for the couple, but also for everyone celebrating their union with them.
“The idea that there is one person who will be the perfect match for you in this lifetime is mind-blowing. I wanted to have dishes that are just as incredible, that complement each other, and consist of a medley of flavors and ingredients that offer a unique multi-sensory experience,” he explains.
On his menu:
Embraceable you : Pulpo Smoked octopus, butter poached potato, pangrattato, cilantro oil, squid ink aioli
Head Over Heels (Reverse Ravioli) : Fresh pasta, braised beef cheek, gruyere cheese, red bean puree, been consume
So This Is Love (Squash) : Baked pumpkin, tahini, pumpkin seeds, cilantro oil, micro arugula
Beyond The Sea (Snapper) : Grilled red snapper, saffron cream, Brazilian black mussels, dill flowers
La Vie En Rose (Macaron Flute) : Isomaltase crystal, dark chocolate macaron, cheese macaron, pistachio macaron, and ube macaron
Chef Jesus Mirandilla Bolagao, Juan Carlo the Caterer
Chef Bolagao’s menu is inspired primarily by Italian and French cuisine, which he describes as “meticulously curated as an expression of passion placed on a plate.” It is fitting for Juan Carlo the Caterer, which has been attending to the wedding and catering needs of Manila’s most discerning clientele for over twenty-five years.
While they take pride in their bespoke menus, they also hold their impeccable service in high regard, all for the satisfaction of their guests. “We’re not all about creating delectable dishes and gastronomic experiences; we also want to create meaningful memories that you’ll remember for a lifetime,” he adds.
On his menu:
Mollusk Trilogy : Made with baked Hokkaido scallops with Pastis Prado wine, oyster legris with ceviche and caviar, and green New Zealand Mussel Rockefeller.
Potage Florentine et à la Crécy : French-inspired cuisine; a combination of two vegetable soups, potage florentine (spinach soup) and A la Crecy (carrot soup)
Chianti Poached Pear Salad : Italian and French cuisine-inspired; fragrant pear poached in red wine and spices filled with Cambozola cheese, mixed fresh garden greens, glazed peach, candied walnuts, sugar beets, carrots, and cucumber; flavored with agave nectar vinaigrette.
Broiled Chilean Seabass on Forest Mushroom Risotto with Tomato and Vegetable Salsa : An Italian dish using Chilean Seabass, risotto with fresh mixed mushrooms, arugula pesto, and olive capers salsa with pomodoro sauce
Oven-Roasted U.S. Certified Wagyu Beef with William Potato, Shiitake Mushroom, Herb Garlic Vegetables, and Tricolore Pepper Cream Sauce : Inspired by American and Western European cuisine; perfectly cooked Wagyu beef, drenched in sauce made with a full-bodied French wine
Aloha : French dessert; dark chocolate shaped like a coconut shell, filled with coconut panna cotta and mango compote; a sugar-free dessert.
Chef Xander Tanco, Bizu
As a purveyor of fine French and international culinary offerings, Bizu offers a delectable set of dishes for those with a flair of class, eye for detail, and penchant for elegance.
On his menu:
Canapes : Beet Hummus, Caramelized Beets, Bacon and Potato Ring Croute, Caramelized Apples, Walnut and Goat Cheese Tart, Smoked Salmon Dill, Pistachio Mousseline on Shortbread
Amuse Bouche : Smoked Salmon Mousse Pistachio and Ikura with Dill Cream Egg Salad, White Chocolate in Cone, Mango Panna Cotta with Prosciutto, Goat Cheesecake with Red Onion Jam
Soup Course : Zucchini and Pistou Soup with Herbed Focaccia Bread Slice
Pasta Course : Maine Lobster Tail and Pear Ricotta Fagottini with Brown Butter Tarragon and Grana Padano
Seafood Course : Baked Chilean Seabass en Papillote with Fennel, Leeks and Pernod Mussels, Clams, Shrimp in Saffron
Sorbet : Mango and Passionfruit Sorbet
Main Course : USDA Prime Ribeye with Madeira Wine Reduction Seared Foie Gras Escallope with Dark Cherry Jam served with Carrot Potato Mash, Asparagus and Brussel Sprouts
Dessert : Strawberry Shortcake Trifle with Passion Fruit seeds, pistachio and white chocolate
Dessert Course : Roca – Caramel and Madagasacar Vanilla Custard, Dark Chocolate Ganache and Almond Praline, Mango Soleil – Mango Mousse with Almond Dacquoise, genoise sponge, coconut cream and crisp white chocolate croquantine
Chef JR Trani, Research & Development Chef of Hizon’s Catering
With years of experience in a la carte restaurants and serving diners in hotels, Chef JR Trani conceptualized this menu with the idea of delivering good flavours without overwhelming one’s palate.
On his menu:
Mixed Tapas : Tortilla de Patata : A traditional tapas, similar to a fritata; made with eggs and potatoes |
Jamon Aioli : A pintxo of Spanish ham bound in an aioli on a crispy slice of bread
Appetizers : Albondigas : Meatballs coated in savory tomato sauce | Croquetas : Cooked crispy on the outside, but creamy and cheesy on the inside | Gambas : Mildly spicy shrimp on a slice of crispy toast
Soup : Sopa de Ajo : Garlic soup with poached egg
Seafood : Pulpo ala Gallega : A traditional Spanish dish with potatoes, pimenton, and octopus
Meat : Cocido ala Madrilena : A comforting dish of various proteins and garbanzo beans with some winter vegetables.
Dessert : Flan ala Naranja : Orange-scented flan
It’s best to leave it to the culinary experts to make your first-ever gastronomic feast as a couple absolutely memorable. Allow these professional chefs to make your wedding day special through the world’s best flavours, excellent service, and overall blissful energy as you dine with your happily ever after and your loved ones.
Wedding Essentials Magazine is available for download at Magzter and Press Reader.