Asian Journal- The Filipino-American Community Newspaper

IT was an evening that would make every Filipino proud of his race, his culture and his people. Ayala Foundation USA’s Dining with the Chefs Benefit Dinner last Nov 7 in LA featured the best of the Philippines in America. The breath-taking venue – the former Mary Pickford estate, a historical landmark in Los Angeles, owned by Filipino couple, Edwin and Lani Raquel. The unforgettable gourmet feast – prepared by three multi-awarded FilAm chefs, Cecilia de Castro, Andre Guerrero, and Carlito Jocson – among the best chefs in America. The beautiful floral arrangements by Tommy "Tomiko" delos Reyes, now one of LA’s most sought-after floral artists. The elite guests – which included Mark Dacascos, Loida Nicolas Lewis, Dado and Maria Banatao, Winston Damarillo, Michael Balaoing, Sheri Burke, Sheila Marcelo, and Josie Castro – representing the most successful Filipinos in America. And the reason why they were all there – to give donations, to give of their time and talents, to give back to their country of origin, to be a bridge of hope and help for the underprivileged children in their homeland.

The warmth of Pinoy camaraderie more than made up for the very chilly evening. Unbelievably delicious hors d’oeuvres were served with wine, cocktails, vodka and beer in the garden, while the Filipino American Symphony Orchestra (FASO) played in the background. For the main dinner, the guests sat in tables around the pool and in the mini-auditorium.

"It’s exciting to showcase Filipino-inspired dishes, which can compare with the best. We want to show that Filipino food can be served in the classiest settings in LA. Food that is healthy, delicious and truly gourmet," said Chef Cecilia de Castro,founder of the Academy of Culinary Education and culinary producer of the Emmy Award-winning Wolfgang Puck Show and formerly of Spago. Along with the other chefs, Cecilia prepared some of the food for the evening, free of charge. She made gratin of baked mussels with garlic herbed butter, chicken adobo sliders, spicy sizzling sisig, dates with baked blue cheese wrapped in bacon, calamansi tartlettes with raspberries, sans rival topped with caramelized cashew, coconut crème brulee and mango and chocolate truffles.

Being a part of the benefit dinner is significant for Chef Andre Guerrero, the chef/partner at Marché in LA, BoHo in Hollywood, The Oinkster in Sherman Oaks, and Butter Tart in Glassell Park. "This is very meaningful to me, to be able to give back. They need a lot of help in the Philippines," said Chef Andre, named Top Chef by Los Angeles Times Magazine. For the event, Guerrero prepared flatbread with house-smoked salmon and crème fraiche, oyster with applewood bacon, remoulade sauce on gougers, "faux" gras mousse with quince on croustade, butter poached prawns with butternut squash in coconut milk and mushroom risotto with 18-hour braised short rib.

"Whenever we are able to use our talents and get together to make a difference, we should do it for our country where we came from," said Chef Carlito Jocson, the corporate executive chef and partner/owner of The Yard House, a chain of upscale-casual restaurants in Southern California and across the United States. Jocson’s masterpieces for that night were the toaster seaweed with radish kimchee and fried avocado, ono poke on crispy puffed rice, braised pork belly with quail eggs in caramel sauce ("I call it bacon and eggs," said Carlito.), sliced creekstone natural prime rib eye with corn, squash and shrimp pudding with blackberry demi.

Jocson’s two other brothers who are also chefs, Christopher and Louie, participated in the event as well. Christopher, who works for a catering company, 24 Karats, helped prepare some of the dishes while Louie Jocson, who is with the Pacific Prime meat company, supplied the top quality beef for the dinner.

While the Philippines seemingly go through times of insurmountable hardships, for as long as the Filipino spirit of resiliency and generosity are alive and well in its people, our country can overcome trials and be great again. With the help of organizations such as the Ayala Foundation USA and outstanding Fil-Ams like those who participated in the Dining with the Chefs Benefit Dinner, our dream of seeing the Philippines become a first world country someday may hopefully become a reality in our generation. (AJPress)

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( Published November 11, 2009 in Asian Journal Los Angeles p A1 )