It’s Christmas in September at Damaso Residencia
MANILA, Philippines -The carolers came before dessert, just as we were finishing the surf and turf entrée.
If we were not yet fully convinced that we could truly experience Christmas in September, the carolers managed to clinch the deal.
Chef Bambi Sy-Gobio’s Damaso Residencia was all decked out with Christmas décor — at least that part of the house that she had opened for catered private parties, for small groups of at least 12 or more people, by reservation only.
That part of the house, a chalet type right along Ortigas Avenue in Greenhills, used to be the lanai, she said, but it’s now walled in and elegantly interior-decorated to serve as the dining area, which opens to a pocket garden with cushioned wrought-iron garden chairs. Inside, three long tables seat eight each, and a small round table serves as the centerpiece. You cannot miss the giant wall panels — paintings of birds about to be ensnared by clever devices. Curiously fascinating.
Adjacent to the dining room is a sitting room furnished with a long sofa and several upholstered armchairs. And in a corner is a tall Christmas tree, fully decorated with vintage Christmas balls and lights. Even the chandelier had tiny lampshades with a Christmas motif. So much for ambience.
What is Christmas without the traditional Christmas ham? Purefoods has always been known for its bestselling Fiesta sweet ham. Last year, they came out with a bone-in
Fiesta ham that was well received by the market. This year, they are launching the Purefoods Jamon Royale, just in time for Christmas. About four to six kilos each, it would be ideal for big family gatherings or company parties.
Much like the bone-in Chinese ham of our childhood but not as dry, this one is a bit peppery, more salty than sweet, but not too salty. Just right. Chef Bambi prepared the Purefoods Jamon Royale with a glistening mango tamarind glaze. Coupled with thin slices of Magnolia Queso de Bola in pan de sal, it was the perfect starter for the five-course dinner hosted by the San Miguel Culinary Center.
Shaved Magnolia Queso de Bola next found its way into the salad of mixed greens with strawberry citrus balsamic vinaigrette, caramelized apples, sun-dried cranberries, raisins and toasted almonds. For the first entrée, chef Bambi, who is also well known for her heirloom Thanksgiving turkey, this time prepared Magnolia free-range chicken galantine with chorizo and Purefoods Fiesta ham, served with French beans, brown rice pilaf with chestnuts, giblet gravy and cranberry sauce.
The surf and turf entrée was a hefty serving of Monterey beef tenderloin wrapped in Purefoods Thick Cut Bacon, another new product, coupled with seared prawn, roasted tomato, asparagus and bacon mushroom cream.
Fusion is not how chef Bambi would like to describe her cooking. As a matter of fact, it has been described as “subversive Filipino cuisine,†perhaps due to the name of her restaurant, Pia Y Damaso in Greenbelt 5, which was inspired by the controversial characters in Jose Rizal’s Noli Me Tangere. At Damaso Residencia, she is not limited to a particular type of cuisine. It all depends on what the client wants, she says, and then she comes up with the menu. In the case of San Miguel Purefoods, they simply gave her the products, which she transformed into an unforgettable meal.
For dessert chef Bambi prepared Bibingka Waffle with Salted Egg, which she also serves at her Greenbelt restaurant. This time, she served it with Magnolia Queso de Bola and Davao goat’s-milk feta cheese, homemade coco jam, and Magnolia Best of the Philippines Kesong Puti ice cream, a new flavor for Christmas. We also had Christmas cookies, cherry coconut and almond biscotti, and spiced chocolate truffle balls.
The usual coffee at the end of the meal was never served, but this was more than made up for by our second serving of kesong puti ice cream, hands down the evening’s standout. It will certainly be present on my own noche buena dinner table come Christmas Eve this year.
