By ROSENDA ALLUAD-VISAYA
CABARROGUIS, Quirino-Saguday chef team topped the professional category in the Panagdadapun Festival Culinary with Coffee Fusion and Latte bar competition, which featured various recipes with ground premium-grade coffee beans as taste and aroma enhancer held at the Capitol Gymnasium, which ended on September 7 early evening.
The chef team cooked and served Coffee-infused Mushroom Pâté in Wonton Cup with Seared Eel and Citrus Gel, Coffee-crusted Pork Tenderloin with Citrus-Coffee Gastrique, and a Coffee Tart with Coffee Ganache and Citrus Gel.
Diffun and Cabarroguis chef teams took second and third placers.
In the student category, Maddela chefs won with their Raon a Kape, Kape’t Pulot Bites and Biscoff Kape Truffle recipes. Diffun and Saguday took second and third placers.
In Latte art for professionals, Aglipay won while the second and third places went to both Cabarroguis chefs.
For students in latte art, Saguday won while Cabarroguis and Aglipay took second and third.
The chef teams belonging to the professional and students’ categories served appetizers, main courses, and desserts such as Sticky Rice with Coffee, Dalgona Coffee, Coffee Glazed Bacon Cannoli, Coffee-infused Mushroom Pate with Seared Eel and Citrus Gel with Coffee, Coffee Crusted Pork Tenderloin with Citrus Coffee Gastrique, Coffee Twist with Ganache and Citrus Cream, Raon a Kape, Kape at Pulot Bites and other recipes.
The use of Coffee fusion out of premium-grade coffee beans from the province’s farms was conceptualized as a food enhancer due to its aroma and taste, Dr. Jonathan Tariga, Panagdadapun culinary competition organizing committee head and Quirino State University professor, said.#
