Pink Kitchen For A Cause

Outstanding Chefs for a Breast Cancer Cause — this is a not-to-be-missed food festival cum charity event of the year!!

The Chefs of Pink Kitchen, a benefit food festival

August 11 and 12 Saturday and Sunday
Rockwell Tent, Makati City
Entrance Donation: P200

Related Sites:

I Can Serve Official Website: Pink Kitchen
Details on the Chefs of Pink Kitchen

Experience the country’s top private and gourmet chefs whip up their signature dishes!
To donate and get your tickets in advance, call the I Can Serve hotline at 687 3942 or email/text carla@hostmanila.com / 0920 903 5053

PINK KITCHEN

ICanServe foundation and ABS CBN Publishing invite you to tickle your taste buds at “Pink Kitchen,” a benefit food and drink festival this August 11 and 12, Saturday and Sunday at the Rockwell Tent. All day eating from 11am to 10 pm for the whole family.

There’s artist Wyn Wyn Ong who will offer Burmese cuisine while dressed in a Burmese ensemble! First rate chef Reggie Aspiras does Spanish, so does Marilou and Ramon Senn. Innovative Filipino dishes will thrill like bangus chorizo care of Anne Castro who will showcase anything bangus.

No need to go to Pampanga to catch delicacies like Pindang Damulag (Tapang Kalabaw), Batute (stuffed frogs)Camaro (mole crickets) care of Poch Jorolan of Everybody’s Café. No need to go to Laguna to taste crispy dinuguan of Kanin Club by Toni Cancio. Lots of other unique Filipino dishes like pusitcharon from Money Munoz, fried dalag fish with tamarind & bagoong sauce by Ofie Benavides.

It’s not everyday one comes across Moroccan cuisine — Couscous bil Khoudra (assorted vegetables & chickpeas braised in Saffron scented Tomato Ragout and Buttered Couscous),Djajj bil Barkouk (Chicken with Apricot & Almonds) It sounds as good as it tastes made possible by Wendy Ozamis.

Half Spanish and Half Cuban,Katrina Padilla, youngest chef at the festival and a student at Enderun, introduces the guests to authentic Cuban home cooking. She promises to have her Cuban grandmother at the festival who taught her the hearty delicious meals.

Be seduced by french cuisine like Canard Al’orange (Duck al’orange on Braised Red Cabbage) Paillard D’agneau with Pesto(Grilled Lamb Shoulder with Pesto ) by Michele D’Orival. Be intrigued by Tippi Tambuting’s Braised Snake River Farm Wagyu
Cheeks besides her continental dinner and sought after paninis for merienda.

How can anyone resist unique sandwiches like Brandied Chicken Liver Pate or Torta Mascarpone from the sandwich bar of multi awarded chef and host of “Chef TV” Myrna Segismundo along with Jill Sandique? How bout all kinds of wraps including Bangus Tocino and Atsara by Jill Busuego?

Not to be outdone are Mona Valdez preparing Indonesian dishes, Maj Lazatin offering Italian, Ying Villanueva doing Thai, and Suman Gogna making authentic Indian dishes. There will also be a noodle and dimsum bar courtesy of Chef Law of Mr. Choi’s Kitchen.

Chef See Cheong Yan, Department Chair for Culinary Arts at Enderun will offer breads freshly baked from Malaysia, under licensed from Hiestand of Switzerland with no preservatives and considered Halal which will be retailed for the first time in Manila. Normally, this is only available at hotels. He leads the more than 50 Enderun students who have volunteered for the Pink Kitchen.

Old reliables will be there too like Maricel Cunanan and her ensaymadas, Nana Meng’s hot tsokolate, Vargas Kitchen pastries and merienda fare, Baba Ibazeta and all time favorite Nono’s chocolate oblivion. Pixie Santos and her dulce de leche cheesecake.

For the sweet tooth, feast on mouth watering Truffle Torte (rich velvety chocolate ganache mixed with Coffee and almond joconde layers) by Tintin Rivera;Gelatos from Fr. Gentillin of Don Bosco’s Amici. Assorted tarte tartins and quiches by Sunshine Puey and Rob Pengson. Susie Quiros , Pia Lim Castillo and Marco Lazatin of Essels heat up the Pink Kitchen as well.

Starbucks blended drinks and teas will be available as well as smoothies, and wine. It’s all day dining styled by Tony Rodriguez.

There’s something for everyone even for the healthy eaters. A rare treat–San Benito The Farm comes to Manila bringing its macrobiotic cuisine like Pistachio Crusted Tofu Sandwich with sweet chili sauce and its home made crackers.

This is guiltless eating at its best as guests will know they are dining to help the ICanServe, a foundation that empowers women with information on breast cancer, subsidize women on cancer treatments and will pioneer the first nationwide early breast cancer detection program.

This is but a few of the dishes to be found at Pink Kitchen. There are more in store. There is so much to try, so many chefs to catch who won’t be there all at the same time, so be sure to be there for three meals a day. Pink Kitchen is made possible by the support of San Miguel, Meralco, Enderun, Salad Time, Coca Cola and Del Monte.

For inquiries: Contact Via Reyes 0917-8552729, 632-6873942 or icanserve@yahoo.com or at www.icanserve.net.