Executive Chef Rene Ottlik Does Tapas and More at the Maya Kitchen

On October 20, Saturday, 9am-1pm, drop by The Maya Kitchen and learn how to prepare delightfully pleasing miniature dishes as Mandarin Oriental Manila Executive Chef Rene Ottlik showcases tapas and more.

A mainstay of Spain’s cuisine, tapas are finger foods that can be as simple as small morsels of meat, fish, vegetable or fruit or as elaborate as a hot dish simmered in sauce. Tapas are normally served in small portions and are available the whole day in the bars and cafes of Spain.

Chef Ottlik will show his take on tapas with his very own creations like Frittata of Sweet Pork, Orange Olive Tapenade and White Balsamic Dressing; Gazpacho; Crispy Chicken Croquettes with Garlic Aioli; Smoked Salmon Tartar, Cucumber Sour Cream and Black Pepper Crisp. He will also demonstrate how to make Churros and Almond Sponge Cake.

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The Holidays Start Early at The Maya Kitchen

Holidays in the Philippines come in as early as September and Maya Kitchen is ushering its welcome as The Peninsula Manila Executive Chef Patrick Boucher takes his turn as the guest chef of The Maya Kitchen on September 29, Saturday, 9am-1pm.

Chef Boucher will demonstrate Turkey with Traditional Stuffing, Giblet Gravy, Cranberry Sauce, Orange Cumin Glazed Carrots and Roasted Pumpkin. The Chef will share old fashion holiday food tips and tricks as well as give suggestions on other holiday dishes and ingredients.

This native of Canada made a name for himself worldwide with his passion for creating both classic and ethnically diverse cuisine using the finest seasonal ingredients. He has had stints with The Four Seasons Hotel properties in Miami, Dubai and Bali. At The Peninsula Manila, he oversees Old Manila, Escolta, Spices and The Lobby.

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Cookbook Kitchen and Courses Offered this October at The Maya Kitchen

It was a secret kept among foodies for a long time. The secret is no more as The Cookbook Kitchen Restaurant shares its enticing dishes at The Maya Kitchen on October 8, Saturday, 9am to 1pm.

Chef Patron Gen Capati will demonstrate some of his restaurant’s most popular dishes like CBK Stuffed Spring Chicken brimming with cheese, ham and basil; Boston Poached Fish is fish fillet poached in white wine and grapes along with crowd favorites Meaty Herbed Eggplant, Pasta al Adobo and Decadent Chocolate Rhum Cake, a creation of Chef Capati himself.

Inspired by the concept of offering delicious meals in a cozy, homey and casual setting, Cookbook Kitchen had its first start in 2005, somewhere in Mandaluyong, in a garage and part of a residential house converted into a restaurant. Today, Cookbook Kitchen serves its loyal patrons in branches in Eastwood City and San Fernando, Pampanga. Its small menu of very select dishes has grown to include Italian, American and Asian fusion offerings.

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