Charity – Kai & Nobu style
September 12, 2003 | 12:00am
A kaiseki feast created by Executive Chef Ricky Estrellado of the famed Nobu-New York in cooperation with Bantay Bata and Kai Restaurant in Greenbelt 2 recently benefited more than 200 abused children. The P5,000 a plate dinner patronized by generous guests for three days was successful in raising funds towards the completion of the Bantay Bata 163 Children's Village, an estate of residential cottages for abused children located in Norzagaray, Bulacan.
It was just over a year ago that Doris Magsaysay-Ho, Ricco and Tina Ocampo with Asia Society held a similar affair that featured a menu also created by Estrellado. It was a resounding success that raised over P1 million for Bantay Bata.
Kaiseki is a term in Japanese cuisine referring to small dish preparations (the word small became enormous once we found out 13 courses were to be served). The menu started with Lobster Tail Sunomono in Citrus "Shell", Sichimi-crusted Hamachi with Mix Greens and Maple-Ponzu Vinaigrette (my personal favorite) and Seared Foie Gras Over Anago with Red Miso-Barbecue Sauce. The meal began its climax with a Grilled Seafood Sampler composed of Chilean Sea Bass with Uni-Yuzu Sauce, Prawn with Coconut-Wasabi Sauce and Octopus Marinated in Sudachi. To refresh our palates, Yuzu-Orange Granite was served. Dinner resumed with a tempura tasting of Scallop Kaki Age, Curry-Panko Chicken Katsu and Soft Shell Crab with Balsamic Dynamite! If you've been counting, course No. 11 was a Kobe Beef Saute Inaaniwa Pad Thai and Yuzu-Tamarind Sauce followed by a savory Shishito Shark's Fin Soup. Calculating how many hours I'd have to run on my treadmill the next day to burn the calories consumed, an hour more was well worth the Coconut Rice Pudding Maki with Fresh Fruit Filling and Valrhona Chocolate Sauce. The Shu Uemura skin care products in white pouches that were given at the end of the meal were a charming Japanese treat – I considered it course No. 14.
The culinary and hospitality talents that helped Chef Estrellado tastefully execute the affair included Rex Soriano, chef, Grace in West Hollywood, California; Pierre Angeli Dee, front of the house, Susanna Foo in Philadelphia; Gilbert Pangalinan, chef, Kai; and Mike Yap, chef consultant, Kai. Tina Ocampo made the beautiful table settings that cleverly incorporated white lilies in small test tube vases. Now that's charity with style. Cheers!
E-mail the author at djmontano@pacific.net.ph.
It was just over a year ago that Doris Magsaysay-Ho, Ricco and Tina Ocampo with Asia Society held a similar affair that featured a menu also created by Estrellado. It was a resounding success that raised over P1 million for Bantay Bata.
Kaiseki is a term in Japanese cuisine referring to small dish preparations (the word small became enormous once we found out 13 courses were to be served). The menu started with Lobster Tail Sunomono in Citrus "Shell", Sichimi-crusted Hamachi with Mix Greens and Maple-Ponzu Vinaigrette (my personal favorite) and Seared Foie Gras Over Anago with Red Miso-Barbecue Sauce. The meal began its climax with a Grilled Seafood Sampler composed of Chilean Sea Bass with Uni-Yuzu Sauce, Prawn with Coconut-Wasabi Sauce and Octopus Marinated in Sudachi. To refresh our palates, Yuzu-Orange Granite was served. Dinner resumed with a tempura tasting of Scallop Kaki Age, Curry-Panko Chicken Katsu and Soft Shell Crab with Balsamic Dynamite! If you've been counting, course No. 11 was a Kobe Beef Saute Inaaniwa Pad Thai and Yuzu-Tamarind Sauce followed by a savory Shishito Shark's Fin Soup. Calculating how many hours I'd have to run on my treadmill the next day to burn the calories consumed, an hour more was well worth the Coconut Rice Pudding Maki with Fresh Fruit Filling and Valrhona Chocolate Sauce. The Shu Uemura skin care products in white pouches that were given at the end of the meal were a charming Japanese treat – I considered it course No. 14.
The culinary and hospitality talents that helped Chef Estrellado tastefully execute the affair included Rex Soriano, chef, Grace in West Hollywood, California; Pierre Angeli Dee, front of the house, Susanna Foo in Philadelphia; Gilbert Pangalinan, chef, Kai; and Mike Yap, chef consultant, Kai. Tina Ocampo made the beautiful table settings that cleverly incorporated white lilies in small test tube vases. Now that's charity with style. Cheers!
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