Fresh, sustainable, traceable. It's all about choosing the right seafood and how you can contribute to the overall sustainability movement. At the 9th Philippine Sustainability Summit, your choice of seafood goes a long way in supporting efforts to protect the environment as well as ensure the consistent sourcing of the finest and freshest catch of the day. As with previous editions, the summit culminated in a lavish seafood feast by some of the very best culinary teams from the industry. And what a feast...
For almost a decade, the Philippine Sustainability Summit hosted by Christian Schmidradner of SeaTrace International and Executive Chef Meik Brammer of Manila Marriott Hotel led the way to increased awareness on sustainability with the freshest traceable catch of the day. The shared advocacy continues with a much broader coalition of stakeholders from the Philippine and foreign governments, embassies, chambers of commerce, environmental groups, the private sector specifically from the hotel and culinary industries as well as local communities. This year's theme of collaboration and transforming food systems toward sustainable practices is highlighted by a massive seafood feast reflecting the infinite possibilities and end goal of the growing movement (for more on the 9th Philippine Sustainability Summit, see my previous post, Philippine Sustainability Summit Part 1: On The Right Path To Transforming Food Systems Toward Sustainable Practices). Read on for a virtual and tasty bite of the freshest, sustainable and traceable catch...
The collaborative spirit from a multi-sectoral coalition sharing the same advocacy was highlighted by productive afternoon sessions with the exchange of fresh ideas to solve the persistent threat affecting the environment. This same collaborative spirit was also displayed at the culminating activity where the country's leading hotels, suppliers and academies presented their exquisite and creative renditions of the freshest sustainable and traceable seafood in a massive feast at Manila Marriott Hotel.
The fresh catch of the ocean also underscores a lingering and growing threat. By driving awareness and harnessing the power of multi-sectoral collaboration, the path toward sustainable practices with the transformation of food systems becomes clear. At the recently concluded summit, the rich and diverse array of fresh local and imported seafood was on full display matched by an equally extensive range of masterful and creative renditions at the Manila Marriott Hotel. Here's a few that caught my eye. And palate...
Sustainable indulgence in the form of caviar offered tempting bites for a refreshingly decadent flavor experience. That day, the array of exquisite seafood included Bloody Shiraz Gin Caviar from Yarra Valley Caviar. The proudly 100% family-owned and operated premium brand offers an impressive award-winning portfolio of sustainably grown and hand harvested Atlantic Salmon and Trout roe with its BAP certification, vertically integrated farming system and its own internal sustainability program. Each bite delivers a vibrant burst of briny notes that linger long on the palate with its fresh and clean flavors.
When it comes to oysters, freshness and quality remain key in delivering all the flavors. Master oyster shucker and Executive Chef Robert Davis of Tempus Dining in Novotel Suites Manila at Acqua presented his catch of premium freshly shucked and succulent Irish Gallagher Oysters...
...elegantly laid on ice. Raised in the pristine and cold mineral-rich waters of Ireland, the famed Irish Gallagher Oysters offer a decadent briny sweetness earning its reputation as one of the world's finest. On a massive box of ice, the rich bounty of the ocean is perfectly captured with its harvest of plump Irish Gallagher Oysters.
Cold water oysters offer deeper, fuller and rounded flavors in its purest form with bursts of briny sweetness with each bite. A fresh squeeze of lemon is all you need to experience its luscious flavors...
...but the culinary team of Tempus Dining pulls out a game-winning play from their bag of tricks with their Nam Jim Dressing. The Thai Chili Sauce brings delectable sharpness in the play of fresh flavors complementing without overwhelming the succulent sweetness of the oysters.
Chef Geramarie Dianzon of Sheraton Manila Bay Kitchen offered her assortment of Irish Gallagher Oysters and Ostraregal Oysters with a wide choice of condiments like Mignonette, Cocktail Sauce, ginger, onions, lemon and lime in another impressive spread at the summit...
...including one with a creamy twist. Oysters and gelato? Absolutely. Topped with a creamy scoop of silky smooth Lemon Gelato from Gelato Manila and a few dabs of Tabasco, the sweetness of the oysters are kicked up by an inventive play on textural contrasts and flavors. Like the previous editions of the Philippine Sustainability Summit, the sumptuous finale not only showcased the rich diversity of the ocean's freshest catch but the creativity of the metro's top culinary teams making each year's summit special.
More oysters? Yes, please. Each booth at the 9th Philippine Sustainability Summit reveals countless intricate layers from the rich tapestry of the ocean's diverse flavors. The linkages and connections between the ocean's resources are undeniably and tightly intertwined with the economy and various local communities all the way down to food security and our food on the table. A few more steps takes you to yet another flavorful experience...
One World Deli showcased its catch from the frigid waters of the Atlantic with its selection of Tasmanian Ocean Trout, Tasmanian Atlantic Salmon, Steelhead Trout and Norwegian Atlantic Salmon. And the best way to enjoy its fresh flavors?
Why, sashimi of course. The buttery richness of the fatty salmon and trout bring layers of briny richness with a lingering sweetness completed by a light dip in soy with wasabi. Clean, uncluttered and uncomplicated notes, is there any other better way to enjoy salmon and trout of exceptional quality?
Apparently, guests enjoyed the fresh salmon and trout at the One World Deli booth with long lines waiting for a tasty bite with trays replenished regularly and often. After all, who can resist the clean and exquisite flavors of prized catches like this?
Throughout the ballroom at Manila Marriott Hotel, guests sampled a wide variety of seafood in equally varied expressions and executions like these tasty bites from Le Club. And there's more...
Hotel Okura transforms sustainable Murray Cod into a fresh bite-sized treat...
...with the Housho Maki Sushi, a Housho maki-style hand rolled sushi with succulent and clean sweet flavors.
Newport World Resorts served their seafood renditions with their hearty Tuna Pie...
...and Lowa de Atun, both made with fresh sustainable tuna. Each tasty bite drives home the fact that sustainable seafood is the right choice.
...with their Kilawing Pugita or marinated octopus with homemade spiced vinegar for fresh flavors with just a whisper of sharpness and subtle heat from the fresh chilies.
Shangri-La at The Fort served an elegant curry dish using Aquna Murray Cod, with the soft and delicate notes of the meaty fish kicked up by the bold flavors of the curry.
CCA Manila presented a pair of well executed dishes using local grouper that evening...
...with the Polo Point Peninisula, beautifully plated and made with red beets, fish crudo, orange supreme, citrus vinaigrette and fish skin chicharrones...
...and the Magellan's Reef, feeding first the eyes before the palate with its elegant presentation. You'll find the next generation of culinary stars right here at the booth of CCA Manila.
The Westin Manila presents "The Uncertainty" with mangrove red snapper cured with smoked citrus salt, apple, crab fat aioli and seaweed caviar topped with pumpkin brittle for a complex yet nuanced medley of flavors and textures. No uncertainty here when fresh flavors are at play in a seamless weave.
At the Marriott Manila Hotel booth, an aquarium filled with live lobsters presented a preview of their seafood dish...
...made with succulent Australian Rock Lobster as the base for their Asian-inspired Australian Rock Lobster with Black Pepper Sauce, Stir-Fried Bok Choy and Garlic.
The bold notes of the black pepper sauce brings out the briny sweetness of the succulent lobster for that flavorful burst with a fresh snap. The use of premium sustainable seafood transforms any dish, and the possibilities are simply endless.
Okada Manila served refreshing shooters of Marinated Prawns with Smoked Eggplant Quinoa and Pomelo Espuma for delicate fresh, sweet and tart notes...
...while Hilton Manila served their equally succulent Sustainable Blue Lobster Tail with Shiso Leaf and Alavar Sauce on Adlai Rice for indulgent bites.
The big one that got away? Nope, Sheraton Manila reels it in for an impressive catch. The elegant dish featured a massive catch of Giant Squid, perfectly executed with the Seared Giant Squid with Curry Cream Sauce and Squid Ink Crisp...
...for another exquisite creative rendition of fresh flavors at the 9th Philippine Sustainability Summit. The various culinary styles is just the tip of the proverbial iceberg with the infinite possibilities from sustainable seafood limited only by your imagination.
City of Dreams Manila shared its fresh harvest of Blue Crabs in a hearty dish inspired by local flavors...
...with the Blue Sea Crab & Adlai using sustainable Visayan crab flakes with pastil sarsa, sinangag na adlai, aligue oil, coconut tanglad krema and chili pepper threads. The Visayan Blue Swimmer Crab industry which supports over 10,000 workers bringing in US $ 93 million in export revenues in 2022 has been identified as a key region of interest in a collaborative program by the BFAR and Monterey Bay Aquarium to improve sustainability. One of the goals of the summit is to foster collaborative projects, and this endeavor is a prime example with many more planned in the pipeline.
Collaboration clearly is the key in promoting sustainable practices down the local food system. Every dish served at the 9th Philippine Sustainability Summit represents an industry and community deserving our continued patronage. Knowing where your seafood comes from and how it's harvested takes us all one step closer to sustainability.
Solaire Resort shows off its impressive catch of Black Sea Bass with so much more to try and experience at the ballroom of Manila Marriott Hotel...
...as you head back for another shot of plump and sweet oysters. Just like the previous editions, the 9th Philippine Sustainability Summit presented the very best seafood from around the world enjoyed at your own pace.
You just can't get enough of good seafood as this year's summit showcased the freshest sustainable catch at Manila Marriott Hotel's ballroom. Near the stage, an open grill loaded with slabs of thick cut steaks catches your eye. It's a sight you just don't expect at a predominantly seafood affair but then again it just makes a whole lot of sense. One World Deli presents yet another renowned brand in its portfolio of premium offerings with world-class beef from Braveheart.
Following sustainable practices, Braveheart is committed to its time-tested approach driven by its passionate commitment to all-natural flavors with each product stamped with its label. Porterhouse, Ribeye or T-Bone steaks, pick your Braveheart beef.
The aim of sustainability isn't limited to the oceans but the entire scope of food systems both above and below water for yet another meaty concept to think about. And that's the meat of the matter. Another slice? Go for it.
After a sumptuous feast, a few ideas slowly take shape. The vast resources of the oceans are for everyone to enjoy and it is everyone's responsibility to care for and protect for the next generation. Another shot of Irish Gallagher Oysters just seals the deal with a refreshed perspective on how we enjoy the ocean's bountiful but finite resources.
The successful staging of the 9th Philippine Sustainability Summit by Christian Schmidradner of SeaTrace International and Executive Chef Meik Brammer of Manila Marriott Hotel is another win for the growing movement. But more still needs to be done. Now with a broader coalition of stakeholders in its fold driven by a collaborative spirit, the path to transforming food systems toward sustainable practices become clearer with renewed urgency. And it all begins with making the right choices with food. And seafood...
For more on the Philippine Sustainability Summit, visit the FB and IG Feed of SeaTrace International at https://www.facebook.com/seatraceinternational/ and https://www.instagram.com/seatraceinternational/ for more information and updates.
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