EDITHA Cerdena Singian, author, international food journalist and culinary extraordinaire comes back to Cebu again for the third time to spread on the buffet table her sought after recipes for the relaunching of Pino’s, now to be known as The Original Pino Restaurant under the baton of Joel Rama Del Prado the Original Mr. Pino.
She keynoted the first anniversary foodfest of the popular bistro in 2008 featuring Pampangga dishes, then was requested, once more three months later, to head the food festival on Ilocano cuisine.
This time for the most major happening, her collection of Filipino menus that span almost a century will be spread for the Cebuano diners starting off on Feb. 7, lasting till the end of the love month of February.
Most of the selected dishes are in the books she authored which are about to be published and released by Anvil Publishing. The books, collectively branded Editha’s Way, is a collection of foolproof recipes and the first of the series is aptly named “Sweet Temptations”
For the Heritage Dishes, the Cebuanos will get to taste celebrated recipes from Luzon, Visayas and Mindanao collected through the years from close high-end friends and regular exposures to culinary events nationwide. Unlike the regular food festival, diners will get to see and learn unique recipes cooked right before their eyes like Sugpo coated with salted egg yolk sauce, Pugad ng Maya made of shrimp balls half-stuffed with quail egg laid on crispy noodles with creamy sauce to look like bird’s nest.
Consider the dessert line: Suman sa lihia and Mangga with choc nut sauce, bibingkang pinipig, leche flan with fruit cocktail, crema de senyorita ( tweaked brazo de Mercedes) ube palitao and tibok-tibok (serve in shooters)
The variety of dishes on the hot line is really something to drool over: grilled blue marlin with bopiz sauce, tinutungan (a Bicolano delicacy which is chicken cooked in coconut milk – the grated coconut is churned over hot charcoal before extracting the coconut milk to give the smoky flavour, beef caldereta with salsa monja (garnished with pimiento, whole shallots and green olive pickled in olive oil), humba, pinangat na pechay stuffed with tinapang bangus mixture, okoy, laing, sisig and dinuguan. Tucino garlic rice, kalabasa rice and jasmine rice complement the main courses.
After three and a half long years of hibernation and jet setting activities, Joel del Prado comes back to reclaim his title as the Food Festival King.
The loyal diners shall definitely troop in to hail his arrival on Feb. 8, for lunch buffet and dinner buffet. For reservations, contact 5054840, 09266722007 or 09326935702.
