The celebration of World Oceans Day last June 8 proves that the emerging concern for food provenance is no longer just a mere culinary trend. Knowing where your food comes from lies at the very heart of the culinary experience, unravelling a series on interconnective threads from the environment to local fisherfolk before reaching your plate. And what better way to celebrate the long overdue and often disregarded role of the oceans than with an epic and sustainable all-seafood boodle feast?
One World Deli and Sinaya Seafood highlights their shared advocacy with the launch of Seafood Roots: Celebrating Oceans, Fisherfolk, and Filipino Culinary Heritage marking World Oceans Day with renewed commitment and purpose. In collaboration with CCA Manila, Slow Food Manila and Purple Yam Manila, One World Deli and Sinaya Seafood points the spotlight once more on responsibly sourced seafood, fair livelihoods and the diverse richness of our islands. The event also sealed Sinaya Seafood as a selected supplier of One World Deli guaranteeing the constant availability of fresh sustainable seafood and at the same time support local fisherfolk. It's a partnership bound by a shared mission, celebrated at each store of One World Deli's growing network of branches showcasing the archipelago's freshest and finest from Sinaya Seafood...
With over 7,641 islands ringed by 37,000 kilometers of coastline, the country is blessed with bountiful marine resources. With this abundant blue economy comes massive responsibility for a more transparent, equitable and planet-friendly seafood chain resulting in the very best catch for both consumers and local communities. The long journey from the open waters to the kitchen and to your plate begins with the right choices. At One World Deli, this means only the best quality seafood making it the ideal stage to showcase the premium local marine harvest from Sinaya Seafood (for more on One World Deli, see my posts The World's Finest In One Place. At One World Deli... from 2022 and The Best Of The World Comes To San Juan: One World Deli Opens Latest And Biggest Branch In San Juan from 2023).
That evening, top chefs, noted culinary personalities and sustainability advocates gathered to celebrate a long-awaited promise of finally making fresh great-tasting and traceable seafood more accessible and sourced from small scale fishing communities from around the archipelago. The partnership by One World Deli and Sinaya Seafood paves the way and expands new markets for the day's responsibly harvested catch providing even more options for both the home and professional kitchens.
Built and founded on shared values with each fresh catch with its its own flavorful story, One World Deli and Sinaya Seafood transforms the marketplace driven by fair partnerships, full traceability and respect for the seas that nourish us. Beyond the One World Deli and Sinaya Seafood partnership, the comprehensive multi-sectoral Seafood Roots program will include scheduled talks on local sourcing, ethical supply chains and ocean stewardship as well as insightful conversations on Filipino culinary heritage and Slow Fish principles, biodiversity, traditional foodways and local food cultures by collaborators CCA Manila, Slow Food Manila and Purple Yam Manila.
It's not the first time that advocacies like this were shared in the culinary mainstream, but it remains a timely and relevant issue that needs to recognized and addressed. The surge in popularity of food provenance as a concept among consumers is a positive sign, and a much wider discussion is needed to truly understand and appreciate ethical supply chains with its lasting impact on local communities and the environment. Hopefully, this is just the start as we embark on our own personal culinary journey in food provenance.
That evening, banana leaves were rolled out and laid on the tables for a classic boodle fight feast at One World Deli. A traditional communal meal tracing its origins from the mess halls of the military academy, One World Deli and Sinaya Seafood along with CCA Manila, Slow Food Manila and Purple Yam Manila presents their rendition featuring the rich bounty of local waters including Mahi-Mahi, Pusit Lumot, Flying Fish, Red Snapper and Needle Fish from Iloilo and Occidental Mindoro; Mud Crabs, Wild Caught Sugpo, Black Pompano, Red Grouper, Green Mussels and Sole Fish from Capiz; Gamet Seaweed from Cagayan and Asin Tibuok, Asin Tultul and Asin Sa Buy-O from Bohol, Guimaras and Zambales respectively.
At the open kitchen, the culinary teams from One World Deli, CCA Manila and Purple Yam Manila prepared the lavish sustainable and responsibly sourced all-seafood feast supplied by Sinaya Seafood. Helming the kitchen are some of the metro's acclaimed culinary masters led by the stellar cast of Chefs Miguel Gianan of One World Deli, Mhel Sainz of CCA Manila and Romy Dorotan of Purple Yam Manila.
Refreshing sips of Tsaa Laya Ube Dream teases the palate with a velvety and nutty richness to open up the palate for the coming feast...
...starting with exquisite seafood appetizers consisting of fresh Mahi-Mahi Kinilaw, Pusit Mousse on Squid Ink Pandesal Toast, Shrimp Sisig Skewer and Scallop Tostada by CCA Manila and Kinilaw na Flying Fish on Cabcab or rice cracker by Purple Yam Manila. Each tasty bite releases a flavorful burst of vibrant notes on the palate proving yet again that freshness is indeed flavor. The bold yet clean briny sweetness of the assorted seafood creations threads each intricate bite-sized savory nibble for a proper start to a memorable seafood boodle feast.
The impressive opening act is soon followed by the sumptuous spread for the boodle fight as the Seasonal Steamed Vegetables paired with fermented shrimp paste by One World Deli is served on the banana leaf-lined tables. The bountiful resources of the archipelago are perfectly recreated with diverse culinary perspectives from One World Deli, CCA Manila and Purple Yam Manila to showcase a colorful local culinary heritage...
...starting with the Binakol Laman-Dagat by One World Deli. A comforting dish with succulent Blue Swimmer Crab, Green Mussels, Scallops and Tanigue in a mildly sweet coconut broth, each sip and bite soothes and warms the palate with its briny richness. The warm coconut broth infused with mild briny notes brings real flavors in its purest form complementing the quality and freshness of the local catch.
The medley of fresh seafood brings layers of briny sweetness complemented by the sweetness of the coconut broth to complete each soothing sip. Each one responsibly sourced from local fishing communities, the dish represents infinite possibilities in the home or professional kitchen with the abundant marine resources of the archipelago.
The Tinutungang Mahi-Mahi by One World Deli weaves a silky smooth and elegant finish with fresh Mahi-Mahi simmered in coconut cream. A fresh squeeze of calamansi and soothing heat from the chili cuts through the richness of the coconut cream for delicately balanced flavors.
Then, the much awaited centerpiece of the evening's feast was served. The Mixed Sugba Platter by One World Deli with flame-grilled Pompano, Sole Fish, Prawns, Squid and Flying Fish on garlic fried rice paired with local artisanal salts from Bohol, Guimaras and Zambales was an impressive sight. These are the flavors of our seas.
Inspired by the Filipino "paluto" tradition, the Mixed Sugba Platter is a virtual celebration of the ocean in all its colorful and contrasting flavors and textures. Best enjoyed with your hands, the boodle feast instantly connects you with our seas, culture and identity. And this connection grows stronger with each succeeding bite. The fresh catch supplied by Sinaya Seafood is sourced from partners Fishing Community Enterprises and Nano Fishing Enterprises from Iloilo, Guimaras, Bohol and Zambales. From starters to mains, One World Deli and Sinaya Seafood brings the fresh flavors of the traceable, sustainable and ethical supply chain from local fishing communities to the table for a memorable feast showcasing food provenance.
For dessert, the collaborative kitchen led by Purple Yam Manila served their Champorado Pudding with Dried Tabagak, Jeprox and Latab for an inventive coastal take on a local staple with its delectable play on sweet, salty, nutty and savory notes...
...and the Buko Ube Tart with Seaweed Praline with the indulgent sweetness tempered by subtle briny hints for another masterful execution of balanced flavors. One World Deli completed the dessert line up with its housemade gelato, the Roasted Budbud Salt Gelato with Dilischews Trailmix or Sapsap Chocolate Toffee.
That evening, members of the food & beverage industry, suppliers and the academe forged new alliances to advance the cause for sustainable, traceable and ethically sourced local seafood. And this may just be the beginning with even more flavorful stories unveiling soon.
Each ingredient and each dish has a story. For local seafood, it begins out in the open seas to the local fisherfolk before reaching your kitchen. It's this sequence from the usual narrative that is often overlooked and even taken for granted. That evening, One World Deli and Sinaya Seafood along with CCA Manila, Purple Yam Manila and Slow Food Manila revealed the full story to complete the flavor-filled tapestry of local culinary traditions with Seafood Roots: Celebrating Oceans, Fisherfolk, and Filipino Culinary Heritage. And the story doesn't end here, with many more soon to be shared and celebrated by One World Deli and Sinaya Seafood...
One World Deli is located at Park Triangle North, Bonifacio Global City, Taguig City, Metro Manila. You can also visit their website, FB Page and IG Feed at https://oneworlddeli.com/, https://www.facebook.com/OneWorldDeli/ and https://www.instagram.com/oneworlddeli for more information and updates or call 0956 733 2445 for inquiries.
For more on Sinaya Seafood, you can visit their website, FB Page and IG Feed at http://www.sinayaseafood.com/, https://www.facebook.com/sinayaseafood/ and https://www.instagram.com/sinayaseafood/ for more information and updates.
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