Madrid Fusión 3rd Regional Lunch: An Ode to the Versatility of CornApril 10, 2017
The third installment of Madrid Fusion’s regional lunch series puts the spotlight on another agricultural bounty of the Philippines: corn. Thought to be the second most important crop in the country next to rice (which we are set to start exporting this 2017), the Philippines is home to a number different varieties—from sweet, white lagkitan, to crisp yellow corn, to sleek, shiny purple corn. Corn takes well to applications both savory and sweet and everything in between—and though delicious as is, the crop can be used different ways: shredded into salads, pureed into soups, cooked down into puddings, or transformed into tortillas and tamales, just to name a few.
Curated by Town & Country’s Alicia Sy, the event brought another great selection of some of the country’s most lauded chefs, who presented corn in different ways. Specialties from the region of Mindanao also graced the center tables, while cheeses from Malagos Farmhouse made for decadent last bites. If there’s anything to be learned from the event, it’s that a bit of creativity goes a long way with the star ingredient.
Tindahan ni Maria salad of Pechay, Chorizo-charred Corn, Kesong Puti, Tuyo-Pineapple vinaigrette, and Pork Skin Crumble by Chef Tina Legarda of Bamba Bistro
Sweet Corn creamy broth, Homemade Spanish Chorizo, Crispy Corn Tortilla, Chive and Olive oil by Chef Edgar Sanuy of the La Lola Group
Purple Corn Salad by Homegrown Organics
Corn Piadina, Sauteed River Prawn, Crab Head Cream Sauce, Candied Calamansi by Chef Margarita Fores of Grace Park, Alta, and Cibo
Corn Dogs by Chef Tippi Tambunting x Purefoods
Ricotta Salata by Malagos Farmhouse
nILASING NA lECHON WITH cORN BY cHEF dEDET dELA fUENTE OF pEPITA’S kITCHEN
Chicken, Corn, and Crab Tamale by Chefs Jack Flores, Gabbi Flores, and Raul Flores of Made nICE Supper Club
Hacho Miso Fermented Purple Corn with Pork Jowl Confit by Chef Mark Tan of Hibana