Hats Off To Hilton Cebu’s Pride In 2nd Canadian Cook-Off

Hilton Cebu Resort and Spa Executive Chef Stefano Verrillo was one the chefs of the Cebu Team that joined a friendly culinary competition on board the Canadian navy ship Her Majesty’s Canadian Ship OTTAWA. Dubbed the 2nd Canadian Culinary Cuisine and Charity Dinner, this was a second time for Stefano to be part of such a creative endeavor that aims to promote Canadian commercial interests and highlight the culinary expertise of chefs of the participating hotels.

Stefano took the challenge and using Canadian ingredients, prepared the main course for the Cebu Team which was the Alberta Beef, deliciously set on a bed of wild rice risotto and wilted arugula salad leaves and foie gras enhanced port wine jus. This won for the Cebu Team the best main course award on top of the award for best appetizer, the Nova Scotia Lobster. Amidst a flurry of compliments, Stefano acknowledged the Cebu Team, only known as Red Team during the competition proper, on the genuine camaraderie and all-out support of his partner chefs from Alegre Beach Resort, Marco Polo Plaza Cebu, Shangri-La’s Mactan Resort and Spa and Waterfront Cebu City Hotel and Casino.

“Other than the Ferrari red jackets of the Red Team, which reminded me of Italian Ferraris, I am pleased to work with new Canadian ingredients that are now available in Cebu,” he said.

Born in Naples, Italy and raised in Luzern, Switzerland, Stefano welcomed opportunities to explore other cultures and international cuisines with work assignments in Bermuda, Australia, Indonesia, Malaysia and Seychelles.

The 2nd Canadian cook-off marked a symbolic beginning between the Canadian Embassy’s Trade Commission Service and participating hotels in the country as a book will soon be published with proceeds going to Bantay Bata 163 and Emergency Rescue Unit Foundation. The book will feature the recipes of all the courses featured during the 2nd Canadian cook-off as well as two favorite recipes of each participating chef.

PAKBET OR PINAKBET

Pakbet Ingredients:

•1/4 kilo pork with fat, cut into small pieces

•2 Amapalya (bitter melons) sliced to bite size pieces

•2 eggplants, sliced to bite size pieces

•5 pieces of okra, cut in two

•1 head garlic, minced

•2 onions, diced

•5 tomatoes, sliced

•1 tablespoon of ginger, crushed and sliced

•4 tablespoons bagoong isda or bagoong alamang

•3 tablespoons of oil

•1 1/2 cup water

•Salt and pepper to taste

Pakbet Cooking Instructions:

•In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.

•On the same pan, saute garlic, onion, ginger and tomatoes.

•In a casserole, boil water and add bagoong.

•Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.

•Add in all the vegetables and cook until the vegetables are done, careful not to overcook.

•Salt and pepper to taste.

•Serve hot with plain rice.