Popping-Up for Brunch at the Gas3nomic Brunch

Five elegant courses for a unique all-day brunch experience and a memorable culinary pop-up event...

The Gas3nomic Brunch organized by Gas3nomic Culinary Events featured a five-course menu created by young and talented Chef Jonvic Mangibin and his team, each one elegantly plated and meticulously prepared for unique brunch experience.

The unique All-Day Brunch Pop-Up by Gas3nomic Culinary Events was held at the Center for Culinary Arts, Manila's CCA Table in Katipunan, Quezon City. Early that day, the organizers led by Severo Pastor, the owner and creative force behind Gas3nomic Culinary Events, prepped the venue for the day's brunch pop-up, 

Diners were served in batches, based on schedules, for the all-day brunch pop-up. Inside CCA Table's kitchens, the young team prepared the courses for the all-day brunch (L), led by Chef Jonvic Mangibin at the helm (R). All day, a festive vibe lingered in the air, as more diners arrived for their scheduled slots.

Gas3nomic Culinary Events partnered with CCA Manila, Breakfast Magazine, Hacienda Macalauan, and Fruit Magic for the all-day brunch pop-up. After we were led to our tables, the first course was served...

My gastronomic experience at the Gas3nomic Brunch began with the Faux Salmon Bene, an elegantly plated dish with delicate coffee-brined salmon, tobiko, and potato chips topped with cured egg yolk on soft brioche laid on a richly flavored carrot sea urchin broth with pickles and radish flowers. The medley of flavors in this one dish set the tone for an elegant brunch and the next courses.

For the second course, Chef Jonvic Mangibin served his rustic Bacon Banana Buttermilk, with over riped banana waffles with whipped buttermilk butter and berry confit topped with a thick and hearty slab of cured bacon on black sesame spread with a drizzle of spiced honey, served on a wooden plank. The presentation alone made this dish a visual treat, but it gets better after the first bite...

The bold, smoky notes of the hefty slab of bacon is made even richer with the creamy whipped buttermilk butter, contrasting with the sharp sweetness of the berry confit and the crispness of the banana waffle. The black sesame spread and the spiced honey weave in more distinct layers of flavor to complete the dish. Bacon always rounds out any brunch, and Chef Jonvic Mangibin and his team's brilliant execution of the bacon dish remains one of the highlights at Gas3nomic Brunch. But Chef Jonvic Mangibin and his team picked up the pace as the next three dishes were served...

The third course takes the farm directly to the plate with Chef Jonvic Mangibin's Homage to Michel "The Farm", with a fresh assortment of vegetables and fruits roasted, blanched, and dehydrated on labne made with Hacienda Macalauan Yogurt drizzled with malted Nage dressing sprinkled with burnt bread soil, oats and coconut, edible flowers and fresh herbs.

The subtle sweetness of the vegetables come through with fresh and clean notes, with the yogurt adding more richness to the tapestry of flavors. the burnt bread soil, along with the oats and coconut, add both flavor and texture to the dish. The refreshingly clean  notes of the dish sets up your palate for the next dish...

For the main dish, Chef Jonvic Mangibin served his own unique take on a popular local dish with the Steaksilog, with slices of tender Wagyu flank steak on soft and moist black garlic rice topped with egg white and honey souffle, Ssam Romesco, wild mushroom and furikake.

The tender slices of Wagyu flank are perfectly grilled to medium, with a juicy pink center, releasing a burst of beefy richness with every bite. The soft and moist black garlic rice paired perfectly with the Wagyu flank, as the egg white and honey souffle, Romesco, wild mushrooms, and furikake combine for even more flavors.

For dessert, an indulgent Zucchini Cake dubbed as The Summer Kat was served, topped with maple whipped cream, candied bacon, dulce de leche, and hot chocolate sauce. The mild sweetness of the moist zucchini cake is punctuated by the bold flavors of the candied bacon, followed by layers of deep, rounded chocolate notes and creamy dulce de leche to cap a memorable brunch on a sweet note.

Five elegant courses for a memorable brunch. Stay tuned for more posts on more pop-ups by Gas3nomic Culinary Events...

For more on Gas3nomic Culinary Events' unique pop-ups, check out their FB Page here at https://www.facebook.com/gas3nomic.

The CCA Table is located at Esteban Abada Street, Loyola Heights, Quezon City.

Dude for Food is now on Facebook and Instagram, check out the FB Page and IG Feed for regular updates on good eats. Better yet, click "Like" and "Follow" and enjoy the ride...just look for the FB and IG widgets on the right sidebar.