Cooking Up Fresh Starts at Enderun's Restaurant 101

06 Jan Cooking Up Fresh Starts at Enderun’s Restaurant 101

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Juice.ph | January 6, 2015

Restaurant 101, the application restaurant of Enderun Colleges, held a dinner event called Cooking Up Fresh Starts last January 21, 2015. Guests were treated to a culinary demo followed by the launch of a five course dinner with a menu conceptualized and prepared by their alumni members.The event began with opening remarks by Chef Thomas Wenger, the senior culinary arts instructor at Enderun.

For the cooking demo, the alumni members showed us how to prepare three of the five courses to be served for dinner. The first dish was the Cream of White Bean Soup with Prawn and Chorizo Galette, prepared by Chef Marco Bangit. The Beetroot Marinated Salmon with Pickled Cucumbers, Horseradish Mashed Potatoes was prepared by Chef Justin Baradas. And finally, Chef Penny Pedersen-Ponio whipped up the Layered White and Dark Chocolate Mousse with Butter-Mint Ice Cream before our eyes.

Chef Marco Bangit

Chef Justin Baradas

Chef Thomas watching over his alumni at work

Chef Penny Pedersen-Ponio and Chef Thomas

Chef Penny adding the final touch

For dinner, we were escorted to Restaurant 101, and as soon as we were settled down, water and sangria were served.

The first course was Scotch Quail Egg. I was too excited to eat that I forgot to take a picture of the dish. It is unfortunate since I consider it my favorite from the dinner. Maybe some things are best left committed to memory without any visual or tangible proof. Haha.

Second course: Pan-Fried Goose Liver

The Pan-Fried Goose Liver was so rich and flavorful that I didn’t need much time to savor it. It was more of I needed time to pause and recover from it. Appropriately, the serving size was small. You can’t have too much, even of a good thing.