Join the Farm to Table: Old Manila and Holy Carabao Farms Organic Eats Collaborative Dinners, a series of signature dinner experiences and a celebration of sustainable food that will be held from May 15 to June 2 in The Peninsula Manila’s iconic signature restaurant, Old Manila.
This unconventional tasting event will celebrate biodiversity in food through a degustation dinner of six dishes created by Old Manila Chef de Cuisine Allan Briones and his talented kitchen brigade using organic vegetables harvested from Holy Carabao Farms, sustainable seafood from Philippine waters, and chocolate from the Davao farms of Auro Chocolate. Taste white heritage corn, nutty banana heart blossoms, heirloom puffed adlai, among others. Learn from Holy Carabao Farm co-founders Hindy Weber Tantoco and Melanie Teng-Go about the important role farmers play in building a more just and resilient food system, and the ways local chefs, farmers and consumers are working together to further the cause.
Farm to Table: Old Manila and Holy Carabao Farms Organic Eats Collaborative Dinners is a celebration of fresh, local ingredients meeting fine dining. The series of dinners was designed to promote the global movement of supporting fresh local produce and maintaining its sustainability. “This purpose is to promote the responsible and ethical sourcing of ingredients,” says Mark Choon, The Peninsula Manila General Manager.
Hindy Weber Tantoco and Melanie Teng-Go of Holy Carabao Farms say they are excited to work with The Peninsula Manila.
“They are supportive of our efforts,” says Tantoco. “Chef Allan (Briones) and his team will be doing transformational things to local ingredients and we are excited to be a part of it.”
Despite his reputation as one of Manila’s best chefs, Chef Briones has kept a relatively low profile. The Peninsula Executive Chef Franco Diaz and Food & Beverage Director Jose Luis Jimenez challenged him to collaborate on a farm dinner with Holy Carabao Farms. Chef Briones did not hesitate to accept their proposition. The next hurdle was to invite Weber Tantoco and Teng-Go to agree to their proposition. To their delight, the two readily signed up.
With a top-notch pedigree earned from training under three-Michelin-starred Marco Pierre White in London and Abu Dhabi, 38-year-old Chef Briones brings more than 15 years of culinary experience in crafting a menu around some of the finest and freshest produce that is readily available.
FARM TO TABLE
Organic Eats Old Manila and Holy Carabao Farms Menu
First Course
Poached Canadian Lobster
Banana Heart, Crab Roe, Cassava Crisp, Kafir Lime
Second Course
Roasted Vegetable Tartlet
Tomato, Carabao Milk Cheese, Beetroot Gastrique, Basil Crème
Third Course
Roasted Chicken Consommé
White Heritage Corn Flan, Green Papaya, Kangkong, Crackling
Fourth Course
Smoked Halibut Filet
Long Beans, Oyster Mushroom, Radish, Heirloom Puffed Adlai, Roasted Cashew
Fifth Course
Grilled Berkshire Pork Tenderloin
Squash Ravioli, Bacon, Mustard Seed, Pickled Yacon, Tarragon Butter
Sixth Course
Coconut “Buko”
Davao Milk Chocolate, Pineapple, Cocoa Soil, Muscovado Sponge
*All vegetables and dairy used to curate this menu were sourced from Holy Carabao Farms*
PHP 3,850++
Rate is inclusive of VAT and subject to 10% service charge and applicable local tax
While the menu has been created, Chef Briones says that Old Manila guests should expect changes and surprises come dinnertime.
“That’s the thrill of sourcing ingredients locally,” he says. “You never know what new, sweet vegetable will sprout from the soil and end up on your plate.”
For inquiries or reservations, please call The Peninsula Manila at +63 2 8887 2888, extensions 6748 and 6749 (Old Manila) or 6694 (Restaurant Reservations).