The great Adobobo challenge

Marco Polo Plaza Hotel recently gathered four of the country’s much celebrated culinary experts for an exciting and first-ever adobo challenge from April 29 to May 1 at the hotel’s Café Marco. Through Marco Polo’s culinary consultant Jessica Avila’s invitation, Nancy Reyes-Lumen of Manila, Glenda Barreto of Leyte, Myrna Segismundo of Batangas and Danny dela Cuesta of Northern Luzon gamely took the exciting challenge and showcased their different adobo specialties.

The invited chefs prepared two adobo recipies each. Chef Nancy prepared Liposuction’d Adobo and Longganisang Adobo. Chef Nancy is a renowned food writer, author, critic, television host, radio personality and content provider for daily food tips & trivia via SMS & MMS for Smart Telecommunications. Chef Myrna had Mushroom Adobo Terrine and Roast Beef Belly Adobo. Chef Myrna is a food writer, the managing director and producer of the TV Food Chefs, and operates 9501 restaurant, an exclusive dining lounge at ABS-CBN studio. Chef Glenda, on the other hand, prepared Adobong Sugpo sa Taba ng Langka and “Waray” Adobo. Chef Glenda owns the Filipino Specialty Restaurant Via Mare and is also a columnist in The Philippine Star. And lastly, Chef Danny had Tinupig Adobo (twice cooked pork and chicken adobo) and Adobadong Bagnet sa Laoag (pork crackling braised in adobo pork blood). Chef Danny is a fashion designer by profession and a food enthusiast by vocation. He acquired his Basic Culinary Training at Le Cordon Blu Ecole de Cuisine et de Patisserie in London England. He’s a food expert and developed various promotional recipes for consumer Food Brands.

It was indeed an adobo feast at the Café Marco of the Marco Polo Plaza Hotel. As an added bonus to the Café Marco diners during the three-day adobo feast, gift certificates from the guest chef’s restaurants, an overnight stay in Manila and a round trip ticket for two to Hong Kong were raffled out.

Congratulations to Marco Polo for that successful F&B event! Looking forward to your next culinary “gimmick.” Cheers!