The 14th Adobo Festival at Balay Negrense - November 5, 2011

The 14th Adobo Festival at Balay Negrense

November 5, 2011

14^th Adobo Festival at the Balay Negrense

Cinco de Noviembre Celebration

The older the Adobo gets, the better it tastes. This is how we can best describe the 14^th Adobo Festival of Balay Negrense and the Negros Cultural Foundation for the City of Silay’s grand celebration of our 113^th Cinco de Noviembre.

The Negros Cultural Foundation, the non-profit organization that runs Negros Museum and Balay Negrense, once again presented an event that marries history, culture, arts, tourism and food in one festival. The cooking competitions becomes a venue for Negrense youth, aspiring chefs and home cooks to master the cooking of Adobo, incorporate local ingredients, develop some of these heirloom recipes and giving them a twist.

Set in the spacious gardens, this year’s festival was joined by cooking aficionados and food lovers from all over to experience the Great Adobo Lunch and to feel the heat of the cooking competition. Mayor Jose “Oti” Montelibano graciously welcomed all the guests and the locals alike to the annual event in Balay Negrense.

Adobo Festival, supported by the Department of Tourism, boasts of 2 cooking competitions – Adobo Cooking Competition and the Muscovado Cooking Contest. The Adobo Cooking Competition has two categories for Aspiring Chefs (culinary students, amateur cooks) with 21 contestants from different culinary schoos in Negros and the Category for Local Government Units, Home Cooks and Carinderia-owners with 10 contestants from as far as San Carlos City. The Muscovado competition had 15 contestants ranging from homemakers to groups, from newbies to past winners of the festival.

Adobo Cooking Competition Aspiring Chefs Category Winners are: First Place – Black and White Tuna Adobo Duo by Rick Anthony Araneta, Second Place – Chicken Adobo Roulade by Dale Reynaldo, Third Place – Adobo de Ilonggo by Mark Timothy Yanson, Fourth Place - Grilled Adobo Pork Belly by Juan Paolo Avecilla, and Fifth Place - Seafood Adobo Pasta by Jan Michael Lopez.

Adobo Cooking Competition Category for Local Government Units and Home Cooks Winners are: First Place – Vegetables Adobo Shawarma by William Borca (Puro Organics & Fresh Start Organics Team), Second Place – Chicken Pork Adobo by Jose Kriss Retirado (LGU Representative of San Carlos City), and Third Place – Chicken Adobo with Veggies by Hemilda Madreliño.

The 6^th Muscovado Cooking Competition Winners are: First Place - Tropical Muscovado Custard Pie by Jose Kriss Retirado (LGU Representative of San Carlos City), Second Place - Cinco de Noviembre Pudin de Pan y Mantequilla by Robert Harland, and Third Place and Special Jury Citation – Muscovado Sesame Tablea Cookies by Ronnie Guance.

This year’s judges are: Celeste Legaspi-Gallardo, Dannie Alvarez Executive Director of Yuchengco Museum, and the Adobo Festival’s originator Lynell Gaston for the Adobo – Aspiring Chefs Category; Aboy Severino, Nonoy Gallardo and Aboy Evaristo owner of one of Bacolod’s famous restaurants Aboy’s for the Adobo – LGU Reps and Home Cooks; and, Bruce Boyer of USAID, Chef Vincent Macasa of Felicia’s and Chef Richard Ynayan of University of St. La Salle’s Institute of Culinary Arts.

The menu included last year’s winner Adobo Crevette A L’Anglaise by Robert Harland. The other champion Adobo dishes and heirloom recipes were Adobo Mañosa, Chicken Pork Adobo, Baked Chicken Adobo, Adobong Takway, Adobong Puso ng Saging and a wide array of Adobo dishes.

The recipes past winners and the menu served during the Great Adobo Lunch were included in the Adobo Cookbook 2011 released at the Festival with over 30 Adobo recipes from 1998 – 2010. The 2^nd print will be available at the end of November 2011 with the inclusion of this year’s entries for all categories.

While contestants waited for the results and the guests enjoying their Adobo feast, Chef JP Anglo of Mushu Asian Restaurant entertained everyone with the Gourmet Adobo Cooking Demo. The Bacoleño chef is also one of the hosts/chefs of Junior Master Chef – Pinoy Edition.

The audience was treated to a lot of freebies from the Museum Café with the Sagay Cows Herb Cheese with Adobo Syrup and a unique Adobo dessert which lured in a lot of curious food lovers, the White Chocolate Chicken Adobo Lollipop. Fresh Start Organics team was present and filled the air with their aromatic native coffee, freshly ground and brewed on the spot.

Art lovers are not forgotten in this annual affair as Negrense artists delved into the theme of food and kitchen in their entries for the 3^rd Kitchen Art Exhibit this year. This special exhibit gives a chance to new collectors and art patrons to own a piece of artwork at affordable prices at P 5,000 the most.

Susan Calo Medina’s Travel Time show and magazine documented the event and will feature the 14^th Adobo Festival this month of November.

Lyn B. Gamboa, President of the Negros Cultural Foundation, hopes to encourage all the culinary students, young cooks, hobbyists, cooking aficionados, home makers, home cooks and all who love to eat to come and celebrate every year’s Cinco de Noviembre Celebration and Adobo Festival at the Balay Negrense. The Negros Cultural Foundations aims to improve the annual affair especially the competition, activities and of course, the food. # 


Photos by Nathan Allones and The Negros Museum Staff

Cinco Arts Consultative Forum 2011

The Negros Museum

in cooperation with

The National Commission for Culture and the Arts

and

Gallery Orange

invites you to

Re-inventing the Negrense Palette

Cinco Arts Consultative Forum

November 10 – 12, 2011* Bacolod City

schedule of activities

November 8 / Tuesday

4:00 pm

TINALAKAY I:

Images in Focus (The Philippine Art Awards Experience)

Speaker: Dannie Alvarez, Yuchengco Museum

Venue: The Negros Museum

NOV 10 / Thursday

4:00 pm

Registration

5:30 pm

Opening Ceremonies

Opening of Biswal Negrense Group Exhibition

Venue: Negros Museum

DAY 2 NOV 11 / Friday

9:00 am

Registration

10:00 am

TINALAKAY II:

"Negros in Canvas"

A Historical Look into Visual Arts in Negros

Speaker: Dr. Cecilia Nava

Venue: Negros Museum

2:00 pm

TINALAKAY III:

“VIVAExCon Repainted”

The  2013 Visayas Biennale

Speaker: Babbu Wenceslao

Venue: Negros Museum

4:00 pm

Recap: Images in Focus

(The Philippine Art Awards Experience)

TINALAKAY IV:

“Breaking the Frames”

Working with New Media

Speaker: Manny Montelibano

Venue: Negros Museum

DAY 3 NOV 12 / Saturday

9:00 am

Registration

10:00 am

PULONG-PULONG I:

“Sketching a Career”

Packaging the Art/Packaging the Artist

Panelists: Selected Visual Artists

Moderator:   Jade Snow Dionzon

Venue: Negros Museum

3:00 pm

PULONG-PULONG II:

“Drawing Circles in a Square”

Challenge of the Negrense Visual Artist in the 21st century

Resource Person: Dr. Cecilia Nava

Reactors: Selected Artists

Moderator:   Jade Snow Dionzon

Venue: Gallery Orange

5:00 pm

PULONG-PULONG III:

Synthesis:  “Completing the Palette”

Alex de los Santos

 Venue: Gallery Orange

Closing Ceremonies

For more information, confirmation of your attendance and slot reservation,

contact Paolo or Syra at 433 4764 / 708 5080

Free Workshop on Food Research and Food Writing with Amy Besa

The Negros Museum Hosts

New York-based Food Author & Restaurateur Amy Besa

A Free Workshop on

Food Research and Food Writing

Chefs, culinary students, food bloggers and food enthusiasts are invited to a free workshop on Food Research and Food Writing by Filipino food author and New York based restaurateur Amy Besa at the Negros Museum on October 29, 2011, Saturday from 9am-6pm.


Last October 2010, Amy Besa also gave a talk and a lecture exchange free lecture exchange entitled How We Can Move Filipino Food Forward at the Negros Museum which was attended by Negrense restaurateurs, food and cooking afficionados. She also brought with her Chinese American food writer Grace Young, author of Stir Frying to the Sky's Edge, who also researched on Filipino-Chinese food.

Amy Besa

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 know who are interested to join this free workshop, so please call/message 0915-4472885 or 09213307861 or 4334764 | 7085080.#

GUIDELINES for Adobo Cooking Competition & Muscovado Cooking Contest - 2011

GUIDELINES for Adobo Cooking Competition & Muscovado Cooking Contest - 2011

14th Adobo Festival - Balay Negrense

Silay City, Negros Occidental

presented to you by the

Negros Cultural Foundation

Balay Negrense Lifestyle Museum

The Negros Museum

City Government of Silay

Travel Time with Susan Calo-Medina

and

The Department of Tourism

ADOBO COOKING CONTEST GUIDELINES

CATEGORIES:

1.       Aspiring Chefs (Culinary students, hobbyists, food lovers)= Registration Fee = P 250, Students = P 100.00

2.       LGU Representatives – Food Tourism (Official representatives of LGUS, Homemakers, Carinderia owners)

REGISTRATION

1.       Registration is from October 1 – 28, 2011.

2.       Registration form is available at the Balay Negrense and Negros Museum and can be requested from the Negros Museum email: negros_museum96@yahoo.com or thenegrosmuseum@gmail.com.

3.       Recipe for the Adobo entry shall be submitted together with the registration form and registration fee by 12:00 P.M. of November 3 (Deadline)

COOKING CONTEST RULES:

1.       The participants for all categories of Adobo Cooking Competition will cook their adobo on the spot on November 5, 2011 at Balay Negrense.

2.       Participants are to bring their own ingredients, cooking utensils & stove.

3.       Entries must be innovative or an interpretation of a tried and true recipe.

4.       Basic ingredients must include vinegar and garlic.

5.       The following will not be accepted as ingredients: dog, cat, turtles, eagles, spotted dear, ocean mammals, or any endangered plant or animal.

6.       Measurements for the ingredients should be in metric system.

7.       Recipes should indicate the number of servings.

JUDGING

1. Criteria for Judging (Aspiring Chefs Category)

 Taste                                                                                 40%

Originality and Innovativeness of the Dish                40%

 Overall Impression and Presentation                         20%

2. Criteria for Judging (LGU Representatives Category)

Taste                                                                                  40%

Originality and Innovativeness of the Dish                30%

Highlights of the Dish (For LGU Rep: How they used/highlight

the local product to represent their LGU or for

For homemakers & carinderia owners: How they

should be able to highlight a product found

in their locality)                                      20%

Overall Impression & Presentation                             10%

3. The recipes will be judged by a panel.  Judges’ decision is final.
4. The contestant with the highest score will be declared the winner.
5. Everything on the plate must be edible.

PRIZES

Cash prizes, gift packs and certificates will be given to the 1^st, 2^nd and 3^rd place winners of the 2 categories.

First Prize                          5,000.00

Second Prize                     3,000.00

Third Prize                        2,000.00

MUSCOVADO COOKING CONTEST GUIDELINES

CATEGORIES: Muscovado Desserts as accompaniment to Adobo Meal

REGISTRATION

1.       Registration is from October 1- 28, 2011.

2.       Registration form is available at the Negros Museum and The Balay Negrense and can be requested from the Negros Museum email: negros_museum96@yahoo.com or thenegrosmuseum@gmail.com.

3.       Recipe for the Muscovado entry shall be submitted together with the registration form and registration fee of P250.00.

COMPETITION

The contestants are to bring their cooked muscovado dessert on November 5, 2011, 10:00 A. M. sharp at Balay Negrense to be judged for the competition. Late comers will not be accepted.

COOKING CONTEST RULES

1.       Entries must be original or an interpretation of a tried and true recipe.

2.       Basic ingredients must include muscovado.

3.       Measurements for the ingredients should be in metric system

4.       Recipes should indicate the number of servings.

JUDGING

1. Criteria for Judging

Taste                                                         50%

Originality of Dessert                            40%

Presentation                                           10%

2. The recipes will be tried and judged by a panel.  Judges’ decision is final.
3. The contestant with the highest score will be declared the winner.

PRIZES

Cash prizes, gift packs and certificates will be given to the 1^st, 2^nd and 3^rd place winners.

First Prize          Php 5,000.00

Second Prize     Php 3,000.00

Third Prize        Php 2,000.00

INCLUSION IN COOKBOOK

All Adobo and Muscovado entries shall be the property of the Negros Cultural    Foundation.  Recipes will be included in the Adobo & Muscovado Recipe Book, to be published.

ABOUT THE 14th ADOBO FESTIVAL:

Continuously for the past 13 years, food enthusiasts from all around have gathered every Cinco de Noviembre at the Balay Negrense to share a gustatory experience, the annual Adobo Festival, in line with our observance of Cinco de Noviembre Celebration in the City of Silay.

The Adobo Festival, endorsed and supported by the Department of Tourism and the City Government of Silay headed by Mayor Jose “Oti” Montelibano, features an Adobo Cooking Competition which 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 14^th year, the Negros Cultural Foundation once again brings together culinary experts, cooking aficionados and budding chefs from all over the Visayas to challenge to come up with new tastes for this tried and tested Filipino dish.  To add to the excitement, we also celebrate the 6^th year of the Muscovado cooking competition which has produced a rich harvest of recipes using muscovado sugar as main ingredient.

We strongly urge for the local government units to send as many contestants as they can for our Adobo Cooking Competition (One Visayas Challenge – LGU Category) to officially represent your LGU. This category hopes to marry history, culture and culinary arts and the use of authentic Adobo recipes. Your official representatives may also highlight their recipes with your LGU’s most famous product  as the main ingredient.


We also have the Category for Aspiring Chefs to  concoct new recipes based by the well-loved Filipino dish. This is open to culinary students, food lovers, cooking enthusiasts, amateur chefs and best home cooks.

ACTIVITIES DURING THE ADOBO FESTIVAL 2011

During the Event:

1.            14th Adobo Cooking Competition

More than a hundred recipes after, the Adobo Cooking Competition will be open to the Visayas region to once again challenge gourmets, cooking aficionados, foodies and especially homemakers to  concoct new recipes based by the well-loved Filipino dish.

2.            6th Muscovado Cooking Competition

The Muscovado Cooking Competition continues on its 6th year this 2011. This has already produced a rich harvest of recipes using muscovado sugar as main ingredient. The recipes range from entrees to main dishes, from drinks to desserts. This year, this competition will be a venue for all DESSERTS that would go with Adobo.

3.            3rd Kitchen Art Exhibit

The Kitchen Art Exhibit is an exhibit that aims to support, encourage, inspire, and expose the flexibility and artistry of our local Negrense Artists. This will also provide a venue for Negrenses to collect  art pieces (at reasonable price range P5 – P 5,000) that will enhance their kitchen. Open to different media, Kitchen Art encourages the artists to feature a theme of kitchen and food.

4.            Gourmet Cooking Demo by Chefs

The Adobo Festival invites chefs and culinary masters to share new recipes to the Negrense crowd during the celebration through cooking demos.  This also includes free food sampling and tasting for the different hotels and restaurants who will take part in this event.

5.            Muscovado Exhibit

In partnership with the Hawaiian Philippine Central Company of Silay City, this exhibit will feature the history of muscovado in Negros Island, the making of the muscovado and the nutritive value of the muscovado. This will help raise awareness for the importance of muscovado production and trade.

6.            Adobo Cookbook

The compilation of Adobo recipes for the past 13 years and the entries for this year will be featured in the Adobo Cookbook 2011. This will also include articles from known food critics, historical importance of Adobo and Muscovado, trivia and other information related to Adobo.

7. Adobo Lunch

CHITS - AVAILABLE AT 200.00 FOR THE ADOBO LUNCH. Pre-selling chits at the Negros Museum.

For more information, contact the Adobo Festival Secretariat at the Negros Museum (034)4334764, 4319451 or 7085080. Email negros_museum96@yahoo.com or find us on Facebook (http://www.facebook.com/negrosmuseum).

Nights at the Museum: Eat.Drink.Sing.Love

 Eat.Drink.Sing.Love

Eat.Drink.Sing.Love on September 30, 2011, Friday 7pm at the Museum Cafe. P 300.00 with free drink and appetizer.

Checcs and Jet sing for their mountain schoolchildren. 

featuring music of adele, r.e.m., evanescence, eva cassidy, snow patrol, vampires and more.

a multi-media concert directed by Jade Snow.

Limited seats.

For more information and ticket reservations,

please message us or contact: 09154472885 or 7085080.

hi friends...

some of you have been fervent supporters of our R.E.C.O.P. projects for mountain schoolchildren.

for the rest who have not known about our program - jet and I go up the mountains to bring wholistic activities to schoolchildren.

almost all of these schools are inaccessible to vehicles, do not have electricity & water, bereft of resources and school supplies.

most of the boys leave school before adolescence to work the sugarcane fields and girls are married off by the age of 15, some as young as 13.

most of the schoolchildren have never seen a TV set and will never ever leave their small sitios. they have no concept of the city or the Philippines, aside from pictures they see in old books.

they only have 1 pencil every schoolyear. some siblings break a pencil in half and share it. they do not own notebooks or pad paper. they have never seen modeling clay – they think it is candy.

they do not have school shoes. a pair of slippers should last at least 2 years. some walk to school barefoot for hours and when they’re inside their classroom, only then shall they wear their slippers.

most of them eat only 2 meals a day – a cup of rice and dried fish heads.

together with volunteers, we go up the mountains and deliver the hope that they can be better than what they already are.

we feed them 3 nutritious meals each day for 2-3 days. most of the time, we feed the whole community...at times, reaching 700 people.

we give them books, bags (made from recycled tarpaulin), slippers, pad paper, notebooks, pencils, ballpens, rulers, erasers, art paper, bond paper, drawing paper, crayons, scissors, paste. some of you may think these are just material things but these school supplies give them a sense of pride and ownership. the art supplies make their hands busy and trigger their creativity.

we read them stories while projecting pictures in a big screen. we teach them to draw and paint. we ask them to do collages. we teach them to sculpt with clay. then, we give awards to the best artworks.

we give them sports equipment like volleyballs, footballs, pingpong sets. sometimes, hula hoops and skipping ropes. we teach them sports.

we give their parents bags of rice, medicine kits and teach them basic first aid and CPR.

at night, they delight over films shown in a big screen…complete with sound system. almost all of them have never had this experience of watching films. this is why some adults walk for hours just to attend the film showings.

now, you ask where you come in.

every year, jet and I fundraise to cover some of the expenses of these mountain trips. the fundraisers vary as we go along.

this year, we thought of doing a show at the museum café of the negros museum. the multi-media show will be directed by our friend jade snow…with production design by dr. adrian torres. jet and I will be singing a myriad of songs…from adele, R.E.M, evanescence, eva cassidy, and more. some of the songs will be accompanied by short film clips.

in addition, we sold some of the songs to our loyal RECOP supporters. each special song is for P 500 only – during the show, we dedicate the song to the buyer!

maybe you’d like to request one, too? we can dedicate the song to you or your special friend...or family or pet. but be sure to get in touch with us asap so we can have time to learn your song.

by the way, tickets are P 300 each and come with a free drink and appetizer. there are only 70 seats at the café.

jet and I are fervently asking you to come and watch the show. please, please help us give mountain schoolchildren the hope that they can have a better life…and that they are not solely bound to the land they till and that there is a bigger world outside of that which they know of.

with your support, we can change their lives.

you can make the change now by picking up the phone and calling Tata at the negros museum - 7085080 or 0915-4472885 to buy/reserve your tickets.

thank you and see you on September 30, Friday at 7 pm!



WITH PASSION,

Jet & Checcs


For more information about RECOP and watch our videos, pls visit www.recop.weebly.com or search for RECOP here in FaceBook.