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Showing posts with label canadian beef. Show all posts
Showing posts with label canadian beef. Show all posts
Friday, February 28, 2020
CANADIAN BEEF in MAKATI SHANGRI-LA'S SAGE

CANADIAN BEEF has been a staple in restaurants here in the metro. If you're not familiar, Canadian Beef is a flexible and great source of flavors. Recently, Makati Shangri-la and the CANADIAN BEEF partnered together to create and serve delicious dishes at SAGE in Makati.
A small gathering of sorts was held in Sage Bespoke Grill in Makati Shangri-la a few days ago. Guests were treated to a multi-course selection of fine dishes made with Canadian Beef. The meal was themed after the different seasons in Canada. First stop was SPRING. Here, Le Bouilli de Grand Maman was served. This is Canadian Beef Consomme. There was subtle truffle flavor mixed with the consomme. It was light and perfect to start the dinner. Wine pairing was even done to elevate the flavors. Not a surprise, Canadian wines were used.
For Summer, Reef and Range on Three Summer Sisters was the name of the dish. It composed of a cofit of Canadian Spot Prawn and Beef Cheeks Tortellini. The prawns were sweet and magnificent. The tortellini brought out the beef flavor in a different way. It actually worked with the squash, cheese, and corn that came with it.
The next dish was for FALL. BEEF CHUCKS 2 WAYS. A very simple and straight forward approach to trying out what CANADIAN BEEF HAS TO OFFER.
First bite into the Braised beef gave me a great feeling. The flavoring was spot on. According to Chef Sebastian of Sage, the process was a long but worth it. Stock was used to reinforce everything. The grilled Canadian Beef Chuck had the perfect texture. It wasn't rubbery nor was it painful to eat. It was divine. Partnered with some mustard, this dish was by far the favorite of the night.
To further showcase the qualities of CANADIAN BEEF, they served WOOD GRILLED PRIME RIBEYE. Partnered with charred cabbage, honey glazed turnips and mustard jus, this piece of meat was simple and direct.
Winter was their dessert. This is their pumpkin spice with sticky toffee pudding. On the side, there was dark beer sorbet with dried fruits and nuts. Once they presented this to the table, you could smell how freshly baked it was. It reminds you of pine trees and the holiday season.
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CANADIAN BEEF has again showed its character as a go to ingredient when it comes to the kitchen and grill. You could catch CANADA'S FOUR SEASON in SAGE BESPOKE GRILL up until March 28.



RELATED LINKS:
CANADIAN BEEF: SOMETHING FILIPINO SHOULD TRY
 MAKATI SHANGRI-LA: SUNDAY BBQ AT SAGE
SAGE BESPOKE GRILL at MAKATI SHANGRI-LA
 

SAGE BESPOKE GRILL
MAKATI SHANGRI-LA



Disclaimer:wrote this article based on my experience. was invited as a media guest to this event.
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Wednesday, March 7, 2018
CANADIAN BEEF: Something Every Filipino Should Try

It was quite a surprise. I never knew that CANADIAN BEEF could be made to adapt to the Filipino taste bud. It's something that is very clean and is easy to use and cook with.
Last week, a simple and intimate dinner was hosted by the Canadian Embassy in the Ambassador's Official Residence in Manila. Industry leaders and a select number of influencers were gathered to celebrate CANADIAN BEEF. Cooked in a way that it would target the Filipino Palate, the Fusion Dinner was set.
Ambassador John Holmes and Maple was there to welcome guests as they arrived. The atmosphere was quite festive and everyone was happy.

More so, since there were a couple of Celebrity Chefs in our midst. Chef Quentin Glabus and Chef Sharwin Tee partnered up to showcase their brilliance with regards to have CANADIAN BEEF in their dishes. Chef Quentin is known for using local ingredients for his dishes. On the other hand, Chef Sharwin has studied in Canada so he is pretty familiar with the ingredients and everything Canadian.

To start, Chef Sharwin presented a quick and easy to do dish. He demonstrated how he was able to create the appetizer. BEEF CARPACCIO. It was topped with local green salad and a simple mix of "sawsawan" dressing.
The second course for the night was the BEEF SININA PATE CHINOIS. Sinina is actually a version of Filipino Beef Stew. This one was partnered with a sweet mashed potato that was quite interesting as it was color purple. The beef was very flavorful and absorbed all the qualities of the ingredients.
One dish that I can not say no to would be hard cold delicious steak. It's juicy, tender and spot on delicious. Using Canadian Beef, Chef Quentin Glabus created a Espresso and Cocoa Charred Ribeye. Partnered with corn polenta and sunflower seed puree, these gave it another dimension.
This course highlighted the different characteristics that the CANADIAN BEEF is known for. The taste is very clean. The meat is tender and packed. The chef really did a number on this.
Dessert was something quite interesting. To highlight Canada, it was Honey Pie with Maple Fruit Compote. Not so sweet but just right, it was the perfect ending to the night.

A surprise winner though would be the Canadian Wines served during the dinner. Both red and white were smooth and fruity. Quite a nice touch!
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Canadian Beef is available in all major supermarkets. It's quality beef that is readily available in the market. World Class standards are upheld and regulations are respected. Of course, sustainability is in the hearts and mind of every ranchers and farmers that tend to Canadian Beef.





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