The spirit of collaboration, establishing strong connections over shared advocacies with a common goal of uplifting the local dining scene brings culinary professionals from various sectors together at the monthly gathering hosted by CCA Manila Culinary Director Chef Philip John Golding at the CCA Show Kitchen in BGC. But this monthly mixer becomes even more special coinciding with the International Chef Day celebrations along with the much anticipated announcement of the Philippine edition of the acclaimed and highly coveted Michelin Guide. Milestones were celebrated that evening, forging new alliances strengthening the community with renewed focus on elevating the local dining experience.
Recently minted as one of 74 local restaurants with the prestigious Michelin Selected recognition by the Michelin Guide, world-renowned Gordon Ramsay Bar and Grill at Newport World Resorts solidified its enviable position as one of the top dining destinations in the metro. That evening, the world-class offerings of Gordon Ramsay Bar and Grill graced the monthly affair for another memorable edition of the mixer series hosted by the CCA Show Kitchen (for more on the continuing mixer series at the CCA Show Kitchen, see my posts Oysters, Wine, Sake, Sausages, Sharing Of Knowledge And Building Relevant Connections At The CCA Show Kitchen from August this year and What's Cookin' At The CCA Show Kitchen September Mixer from September).
CCA Manila Culinary Director Chef Philip John Golding (R) is joined by Gordon Ramsay Bar and Grill Group Executive Chef De Wet Visser (L) for this month's mixer at the CCA Show Kitchen. The evening's gathering celebrated both International Chefs Day and the release of the first Philippine edition of the Michelin Guide with Gordon Ramsay Bar and Grill as one of 74 Michelin Selected local restaurants included in the inaugural list. And that calls for an epic feast. The monthly mixer is a celebration of the local culinary community, with each milestone a win for the whole community. And for Gordon Ramsay Bar and Grill, inclusion in the list of Michelin Selected establishments is a clear validation of its mission since it first opened at Newport World Resorts (for more on Gordon Ramsay And Grill, see my post The Gordon Ramsay Bar And Grill Experience At Newport World Resorts from September last year).
The first Philippine edition of the Michelin Guide is no small feat, with a total of 108 restaurants earning the nod from the enduring institution that began when the very first red book was sold for seven francs back in 1920. Despite some questions raised due to some omissions and somewhat limited scope, the initial list remains an accurate snapshot on the current state of the local restaurant scene with each establishment a worthy addition to the world's growing list of dining destinations. And as the star dust settles, it's also a reminder to the culinary community to constantly raise and elevate the bar. And maintaining the world class standards at Gordon Ramsay Bar and Grill remains the top priority. This becomes evident the moment Gordon Ramsay Bar and Grill Group Executive Chef De Wet Visser helms the kitchen at the October Mixer for the evening's lavish feast. CCA Manila Culinary Director Chef Philip John Golding and Gordon Ramsay Bar and Grill General Manager Ryan Behr share the latest industry news...
...as CCA Manila students assists the team of Gordon Ramsay Bar and Grill. Consistent with the mission of International Chefs Day anchored on education, nutrition and sustainability, the monthly mixers at the CCA Show Kitchen provides real-world experience for the next generation of culinary stars.
As more guests arrived, Chefs De Wet Visser and Philip Golding picks up the pace at the open kitchen...
Like the previous mixers, unique products like Thermomix shared the spotlight that evening. A frozen strawberry daiquiri? No problem. The Thermomix can whip it up in just minutes...
Simply load the ingredients and leave the rest to Thermomix. More than just a food processor, the Thermomix blends, mixes, chops, cooks, kneads, steams, sauté, whisk, sous-vide, slow-cook and even weighs your food making the preparation of family meals at home a breeze. A frozen strawberry daiquiri is just one of many possibilities with Thermomix. You don't need multiple gadgets in the kitchen, just one Thermomix unit and you're ready for any kitchen task. That's like having over 20+ appliances with 28 cooking functions in one handy gadget made even easier with its cool smart multi-layer cooking features and interactive guided cooking at a press of a button on its wide touch screen (for more on Thermomix, visit their website at https://www.phuanskitchen.com.ph/ for full details and social media feeds on FB and IG at https://www.facebook.com/ThermomixPilipinas and https://www.instagram.com/thermomix_philippines/ for additional information and updates).
One more round? With Thermomix, you're just a few minutes away from a refreshing second round of frozen strawberry daiquiri.
Breville Corporate Chef Joseph Chad Datu shared his specialty fermented dough pizza at the monthly gathering using the Breville Smart Oven Pizzaiolo (for more on Chef Joseph Chad Datu and the Breville Smart Oven Pizzaiolo, see my post The Spirit Of Culinary Collaboration And Giving Back For A Cause At CoCreate At Julyan Hub In Poblacion from September this year). The charred blisters on the delicately crisp and mildly chewy crust topped with loads of fresh toppings is a hit. The Breville Smart Oven Pizzaiolo churns out pizza after pizza that festive evening at the CCA Show Kitchen.
Meanwhile, Chef De Wet Visser applies the finishing touches...
...with his team completing the rest. That's right, the famous Beef Wellington by Gordon Ramsay Bar and Grill is on the menu at the October Mixer.
The team of CCA Manila students led by Chef Christopher Ram Caronongan prepared their own set of dishes as well...
...with their version of the Beef Wellington for a savory start to the evening's feast.
Then, Group Executive Chef De Wet Visser of Gordon Ramsay Bar and Grill served the first of the three courses with the specialty Aged Steak Tartare made with premium Wagyu beef fillet, pickled shallots, egg yolk confit and a side of potato crisps.
The fresh, clean flavors of the premium beef lingers long on the palate made even richer by the egg yolk confit perfectly tempered by the sharpness of the pickled shallots. Masterfully executed, the first course by Gordon Ramsay Bar and Grill set the tone for the lavish feast ahead.
Meanwhile, the much-anticipated main course is about to be carved and served by Group Executive Chef De Wet Visser and his team from Gordon Ramsay Bar and Grill...
Mention Gordon Ramsay Bar and Grill and the first thing that pops up has to be the signature Beef Wellington. The classic and traditional English dish looks deceptively simple with tender beef fillet finished by its bright juicy pink center layered with Dijon mustard and earthy mushroom duxelles and finally covered in a light and flaky buttery puff pastry. Yet the meticulous steps in preparing the flagship specialty perfectly and consistently all the time makes this one of the quintessential dishes in the Gordon Ramsay Bar and Grill experience (for more on the memorable dining experience at Gordon Ramsay Bar and Grill, see my post The Gordon Ramsay Bar And Grill Experience At Newport World Resorts from last year).
The juicy slab of premium beef fillet ringed with layers of mushroom duxelles and buttery puff pastry reflects culinary excellence at the highest level. And that first bite of the premium beef fillet with mushroom duxelles and puff pastry all comes together in a delectable play on contrasting textures and flavorful burst of savory richness with the finest ingredients and masterful execution. Even offsite at the kitchen takeover, Group Executive Chef De Wet Visser and his team from Gordon Ramsay Bar and Grill perfectly and consistently recreates the exquisite centerpiece dish flawlessly. It's no surprise that Gordon Ramsay Bar and Grill has been recognized in the inaugural Philippine edition of the Michelin Guide with the coveted Michelin Selected designation as a top dining destination in Manila.
Group Executive Chef De Wet Visser then served the third course, the creamy Mushroom Risotto with truffles and mushrooms topped with crisp parsley delivering rich and deep notes. The dish is also one of the many flavorful options at Gordon Ramsay Bar and Grill and just like the Beef Wellington, premium ingredients combined with masterful execution reflects the renowned culinary excellence set by the acclaimed and celebrated British chef in all his restaurants around the world.
For dessert, the team of CCA Manila students served the indulgent Butter Bread Pudding with Chantilly Cream and Coffee Creme Anglaise on Salted Caramel for the perfect sweet ending to another edition of the mixer series at the CCA Show Kitchen. World-class dining highlighted the October edition of the mixer series at the CCA Show Kitchen with the take-over by Gordon Ramsay Bar and Grill, a fitting and proper celebration for International Chefs Day and the milestone release of the Michelin Guide in the country. Exciting times lay ahead now that the bar has been raised for all culinary professionals in the country. But the real challenge and hard work begins in maintaining the accolades and ratings from the Michelin Guide for next year's review and for other establishments to aim for the coveted recognition. And for local diners, that's always a good thing.
The CCA Manila Show Kitchen is located at the University of the Philippines Campus in BGC, Taguig City, 1630, Metro Manila. You can visit their website and FB Page at https://cca-manila.edu.ph/ and https://www.facebook.com/ccamanila/ for more information and updates or call 0960 244 7697 for inquiries.
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