Chefs, culinary students and food enthusiasts are invited to a free lecture exchange entitled How We Can Move Filipino Food Forward by Filipino food author and New York based restaurateur Amy Besa at the Negros Museum on October 27, 2010, Wednesday at 10AM.
In 2006, Amy Besa co-authored with her husband Romy Dorotan the book Memories of Philippine Kitchens which won the IACP Jane Grigson Award for Distinguished Scholarship in the Quality of Research Presentation.
She now owns the restaurant Purple Yam in Brooklyn and runs it with her husband. The couple also owned and manage Cendrillon from 1996 - 2005, a Filipino restaurant in New York.
No registration for this event but the museum would like to save all interested parties so please call/message 09173007742 or 4334764.
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If you would like more information about this topic or schedule an interview with a Negros Museum representative, contact us at these numbers: 034 4334764 / 7085080 / 0927-4717742 or email us at email@example.com.
13th Adobo Festival and 5th Muscovado Cooking Competition at the Balay Negrense Museum City of Silay, Negros Island, Philippines 5 November 2010 9am - 2pm
For the past 12 years, Negrense food enthusiasts have gathered together at the Balay Negrense Museum every 5th of November to share a gustatory experience in line with our observance of the Cinco de Noviembre Celebration in Silay City .
The Adobo Festival which features an Adobo Cooking Competition has been a testimony of our mark as Filipinos – adobo being a dish prepared by our ancestors long before the Chinese traders came to the Philippines and the Spaniards colonized us.
Now on our 13th year, the Negros Cultural Foundation once again brings together culinary experts, cooking aficionados and budding chefs to challenge to come up with new tastes for this tried and tested Filipino dish. To add to the excitement, we also celebrate the 5th year of the Muscovado cooking competition which has produced a rich harvest of recipes using muscovado sugar as main ingredient.
The Adobo Festival also features Gourmet Adobo demo by local chefs and Negrense restaurateurs, food booths, and Negrense artists’ KITCHEN ART EXHIBIT featuring artworks priced from P5 to P5,000.00.
You can also enjoy the ADOBO LUNCH which will be served from 11AM to 1PM only. Tickets at P200.00 per person (consumable) are available at the Negros Museum starting November 3 and in Balay Negrense during the event.
We hope you can be a part of this year’s adobo festival and bring your family and friends with you. Please feel free to email us at firstname.lastname@example.org or call 09173007742 or 4334764. Thank you very much!
ADOBO FESTIVAL 2010!
ADOBO COOKING CONTEST GUIDELINES
FOR MORE INFORMATION PLEASE CONTACT THE NEGROS MUSEUM
034 4334764 / 7085080 / 0921-3307861
CATEGORIES: Open Category (Amateurs, Students, and Hobbyists)
1.Registration is from October 1 – 30, 2010.
2.Registration form is available at the Balay Negrense and Negros Museum and can be requested from the Negros Museum email: email@example.com
3.Recipe for the Adobo entry shall be submitted together with the registration form and P100.00 registration fee/recipe.
4.The pre-finals will be held on November 4, 2010 at 4:00pm in Balay Negrense, Silay City. Contestants will bring their cooked adobo and necessary props for the presentation.
5.The 10 Finalists will cook their adobo on the spot on November 5, 2010 at
Balay Negrense. Cooking will start at 9:00 am and will be judged after. Participants are to bring their own ingredients, cooking utensils & stove.
COOKING CONTEST RULES:
6.Entries must be original or an interpretation of a tried and true recipe.
7.Basic ingredients must include vinegar and garlic.
8.The following will not be accepted as ingredients: dog, cat, carabao, turtles, eagles, spotted dear, ocean mammals, or any endangered plant or animal.
9.Measurements for the ingredients should be in metric system.
10.Recipes should indicate the number of servings.
11.Criteria for Judging
Originality of Dish 40%
12.The recipes will be tried the judged by a panel. Judges’ decision is final.
13.The contestant with the highest score will be declared the winner.
14.All on the plate must be edible.
15.Cash prizes, gift packs and certificates will be given to the 1st, 2nd and 3rd place winners.
First Prize 5,000.00
Second Prize 3,000.00
Third Prize 2,000.00
INCLUSION IN COOKBOOK
16.All muscovado entries shall be the property of the Negros Cultural Foundation. Chosen recipes will be included in the Adobo & Muscovado Recipe Book, to be published after the competition.
MUSCOVADO COOKING CONTEST GUIDELINES
§Muscovado Desserts or Muscovado Innovation (muscovado fused with other dishes)
1.Registration is from October 1- 30, 2010
2.Registration form is available at the Negros Museum and The Balay Negrense and can be requested from the Negros Museum email: firstname.lastname@example.org
3.Recipe for the Muscovado entry shall be submitted together with the registration form and P100.00 registration fee/recipe.
4.The contestants are to bring their cooked muscovado dish on November 5, 2010,
10:00 am at Balay Negrense to be judged for the competition.
COOKING CONTEST RULES
5.Entries must be original or an interpretation of a tried and true recipe.
6.Basic ingredients must include muscovado.
7.Measurements for the ingredients should be in metric system
8.Recipes should indicate the number of servings.
9.Criteria for Judging
Originality of Dish 40%
10.The recipes will be tried and judged by a panel. Judges’ decision is final.
11. The contestant with the highest score will be declared the winner.
13.Cash prizes, gift packs and certificates will be given to the 1st, 2nd and 3rd place winners.
First Prize Php 5,000.00
Second Prize Php 3,000.00
Third Prize Php 2,000.00
INCLUSION IN COOKBOOK
14. All muscovado entries shall be the property of the Negros Cultural Foundation. Chosen recipes will be included in the Adobo & Muscovado Recipe Book, to be published after the competition.