KANTO by IL Ponticello

Kanto Food

Kare - Kare 

Batchoy  

 Bicol Express 

 Calamares

 Chicharon Bulaklak

Molo

Sinuglaw 

Binakol

Ampalaya Salad

Deep Plate

http://deepplate.wordpress.com/2010/03/15/march-2010-exercise-%E2%80%93-romeo-mendoza-garchitorena/

Latests at Ponti

Marinated Salmon, Roasted thyme tomatoes

Herbed Mesclun & Honey mustard dressing 

Ponti's freshly baked breads ,, Redefined 

Coffee Semifreddo 

Ponti's Grandma's Chocolate,, Redefined 

Prawn Al Freddo 

Bread Salad  

Ricotta Cheese Terrine 

FIAMMA

The Fiamma Team

Chicken Tortellini in hot broth 

Mosaic of Egyptian Meze

Bruschetta Fantasia  

The 3C's - Gorgonzola,Feta & Mozzarella 

Marina Fritters  

The Crunchies 

The Next Generation Concept

During long years of sojourn abroad while on my expat’s appointments as a Chef, I have cooked & tasted foods from different cultures. I have witnessed the evolution and changes of these foods in their cooking styles & presentations,not to mention those most famous cuisines of the world, those who actually played important roles in the fast phase changing arena in the culinary scene. Comparably to fashion, Food likewise changes styles, how it is presented and reveals what the now generations demands.

I have been always attracted to these changes and have focused my nostalgic attention to our very own Filipino food way back home. In my personal opinion it has a need of a change as other food counterparts did.

It was my long dream and strong desire to participate in these evolutions. Noted culinary icons & celebrity Chefs has been working for years on these changes and we knew there’s a lot more of work to do.

My family roots are of descendants from Basco, Spain. In my early age of six, I remember the common use of herbs & spices, Aromatic vinegars & “aceite di Olivo” (literally means Olive Oil ), We are a family of cooks & good food “aficionados” from Bicol, My father used to be a good cook & Grandpa's kitchen dominates an important part of the house.It’s been always a feast when there’s an on going food preparations, we used to hang around in this kitchen and enjoy watching people using over sized pestle & mortar, baking in pugon & at Old fat Mama’s stirring huge boiling pot of coconut jam with pili nuts. They used to cook adobo that lasts for days, being preserved in an airtight glass containers and is kept in a safe screened cupboards. Most probably due to non-existence of cooling systems ( refrigerators) in that time. Slow cooked favorites were vinegar-based adobo & paksiw, both works well with meat, chicken and/or Fish & Seafood. All these significantly reveals the presence of European influences, those cooking style tells me something about French confits, Italian Alla Cacciatora & All Agro. Our food and we Filipinos are eighty percent influenced by the Spaniards and the rest of it goes to merit the Chinese, our Malay brothers & neighbors.

My idea for our future Filipino, Spanish influenced Restaurant is conceptualized and designated to be an important icon to culinary changes & innovations. A legacy to our heritage of traditions & food culture, maintaining its original blend of savors & tastes with a unique & new style of presentations. 


 

A Culinary Weekend in Umbria

Perugia 

Gubbio 

Many regard the cuisine of Umbria to be the best in Italy. The region is famous for its black truffles, superb olive oil, cheese and wine. Pork dishes, such as suckling pig, are common, and the quality of the hams, sausage and salami are unsurpassed. The town of Perugia is famous for its chocolate and wines from the region are remarkably inexpensive, given their high quality.Cooking in Umbria is varied: meat, fish, cereals, vegetables, spices, and herbs are equally important and combined with an enviable equilibrium, so it doesn't seem right to define this cooking as "poor." Perhaps "essential" is a better description with its proud and primitive disdain for any kind of sophistication. In Foligno, for example, delicious "minestroni" (soups) with a fresh vegetable base are made with egg pasta. Wild pigeons are served in the fall with a sauce made with oil, wine, vinegar, and herbs. In the local fairs stuffed "porchetta" is often served, young roasted pig served with a strong flavour of wild fennel. A favourite dish in Todi is sweet and sour ox tongue and at Cascia they prepare, with a very old recipe, veal with tartufo. In the towns around Lake Trasimeno the local fish is baked or braised, seasoned with fragrant herbs.

This is the land of the ancient Etruscans, and studies of frescoes in the ancient tombs show that the locals eat in a manner very similar to that of their ancestors.

Reference; Click right & open link in new tab :http://www.casteldifiori.com/html_CDF/umbrian%20ciusine.eng.htm

My New Presentations

Rucola Taglierini on Roasted  Spring Chicken 

Poached Baby Shrimps & Wild Boar Salamini Salad 

Developing Restaurant's Concept

It is important to have a dynamite concept. At the same time it is crucial to have a suitable one.

By concept,I mean the overall vision of the menu,what we will serve,Our services,How and who will do it? The ambiance of how the facility will look, And what impression it will make on the customers the first time they come in and repeatedly thereafter.

Finally how we will treat our customers and what impression will they carry home of us. For this restaurant to work effectively, It is very important that all these elements work together.

1. The concept be as unique as possible to separate you from the competition.
2. The dining concept is developed directly with the theme in mind and is incorporated into it immediately.
3. It must be easy to recognize and understand.
4. All elements of the system are aimed at customer service, satisfaction and perceived      value.
5. The food should be designed to be prepared in a timely manner reflecting the type of service
6. The food should be presented to the customer promptly and in an appealing manner. 

Unless we have made a comprehensive study of design, it is crucial that when this is ready to be presented to the public, the restaurant's appearance and how the food is prepared and delivered should fit together so as to reinforce one another.

Featuring the Chef is recommended as he is the main key in every success of any restaurant venture I've ever known,what he does,where he is trained and above all he is the leader of the team. 

The set up and how the restaurant will be decorated is vital in creating the ambiance,If we are dealing with an Italian Restaurant, there should be huge bottles containing infused olive oils with herbs and spices,ceramic vases with dried leaves and flowers and maybe the presence of ornamental plants inside the restaurant, Olive tree is a good example. 

The Menu should be good, simple and short especially in the opening or launching for at least on its first six months of operation. 

Below is a Menu sample applicable to a mediterranean restaurant

SOUPS

• Vegetable soup  
• Fresh Seafood in hot clear broth 
• Three Mushroom cappuccino

SALADS

• Grilled mushrooms, mesclun, shaved parmesan & reduced balsamico 
• Herbed mesclun composed of rucola,young crunchy lettuce & herbs  

With choices of toppings; grilled chicken breast,grilled garlic prawns, 

deep fried goat cheese, crumbled blue cheese

FISH & CRUSTACEANS   

• Grilled lobster tail & Mushrooms ravioli 
• Seabass in Papillote with seasonal vegetables
• Grilled garlic prawns on lemon risotto

MEATS

• Braised veal shank, garlic potatoe mash
• Panfried Duck breast al balsamico, Red wine spaghetti & shaved parmesan 
• Herbed Chicken stew,Rosemary Foccacia
• Adana Lamb Kebabs,potatoe & onion salad
• Grilled prime T bone steak at your cooking option 

DESSERTS

• Tiramisu
• Orange Panna Cotta 
• Polenta shortcake with raisins and home made lemon ice cream  
• Lemon & ricotta Tart
• Warm chocolate tart 

RecipesRedefined® Classics & Creative Concoctions

RecipesRedefined®: Personal Chef

RecipesRedefined®:A Personal Chef is a culinary professional who prepares meals for a client in the client's home kitchen, based on the client's needs and personal preferences. Meals are left packaged in containers and refrigerated or frozen for the client to enjoy later. Some Personal Chefs instead,focus on cooking for dinner parties and other special occasions in the client's home, which means they are responsible for shopping, preparing the meal, serving the guests and cleaning up afterward. The menu is pre-planned and discussed with the client, then prepared in their home. According to health-department guidelines, all food must either be prepared in the home of the client or in a kitchen that has passed an official health inspection.

With Personal Chef service,you'll have the food you've always craved for on your special occasions, cooked at your own place with cost effective menus at your option. Sure, According to the number of your invitees & your requirements.

Cooking demos & lessons could be added in the event with provisions of written original recipes

For assistance on this service, please dial;

Mobile No +39 3889064523

Sample Menu

Poached lobster tail on a bed of mesclun dressed with mustard  vinaigrette

Roasted spiced duck Balsamico,Red wine spaghetti and shaved Parmesan

Pineapple Marshmallow parfait garnished with seasonal exotic fruits 

Coffee or tea served with Chocolate pralines

RecipesRedefined® Classics & Creative Concoctions

2011 Spring In Florence,,

While in Florence, I have the opportunity  to widen my  researches  in Italian cooking
Loads of fresh ingredients mostly noted this time of the year,loads of specialty eateries who simply features tuscan cuisine and loads of noted icons in culinary scene

Grilled fresh herbed & spiced vegetables, pumpkin,radish,carrots,eggplants & tomatoes 

Pickled vegetables

Seafood Soup 

Grilled herbed sweet peppers 

Grilled herbed sweet peppers with garlic & rosemary
on balsamic & extra virgin olive oil 

Lungo Arno River 

Ponte Vecchio 

Panoramic view of Florence 

From my homey kitchen 

Rice "Suppli" stuffed with mozzarella  

Cooking Minestrone