TERRY’S SALCEDO: Chef Juan Carlos de Terry x Brandy de Jerez Dinner! @MadridFusionMNL

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It was the night before the opening of Madrid Fusion Manila; Chef Juan Carlos de Terry hosted a Spanish dinner with Brandy de Jerez pairing.  


Brandy de Perez is a protected designation of origin for brandy that is only produced in the Jerez area of Andalusia, Spain. This appellation include the “sherry triangle” of  Jerez de la Frontera, El Puerto de Santa María and Sanlúcar de Barrameda, in the province of Cádiz (where Chef JC Terry originally comes from). (wikipedia: Brandy de Jerez)

First Madrid Fusion Manila 2015 Series:

Here’s my first experience with sherry and brandy pairing:

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The Brandy de Jerez dinner was held in the 3F Tempranillo room of Terry’s Salcedo Branch last March 23, 2015.

(Check out the Chef Terry’s with Brandy de Jerez Pairing Menu)

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Bahia de Cadiz” Brandy Cocktail with Grapes Stuffed with Goat’s Cheese Mousseline

A brandy cocktail to give a nice buzz with goat cheese stuffed grape skewered with a custom-made stick.

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Some say, start with a light dry sherry like La Janda Fino, before trying the stronger sherry. 

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✮ Prawn Wrapped in Jamon Iberico Bellota.

My favorite tapas for the night, fried prawn wrapped with Jamon Iberico de Bellota!

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✮ “Canasta” Cream Sherry by Williams & Humbert

The jamon / shrimp flavor goes well with the Canasta Cream Sherry — smooth sweet wine that was the most raved sherry that night.

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The last tapa is skewered fruits with sauce which is good to cleanse the one’s palate.

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It was an honor to dine with his Excellency the Ambassador of Spain, Mr. Luis Antonio Calvo Castaño.

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✮ White Asparagus Tips Stuffed with Remoulade of Tuna Belly, Anchovy and Essence of Riofrio Organic Caviar

The white asparagus was big, tender, and mild asparagus on a bed of creamy sauce topped with tuna belly and a dash of caviar.  Thumbs up!

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Chef JC Terry, on the other hand, recommends to start with a strong sherry like the Canasta sherry cream before drinking the lighter dry sherry / brandy.

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✮ Lobster and Grouper Soup Enriched with a Special Touch of Cream Sherry Hidden under a Pestiño Crust from Cadiz.

We all loved this soup Lobster and Grouper soup and the bread-like crust recipe from Chef Terry’s hometown.

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The lobster soup was very light, not creamy, with big pieces of grouper and lobster meat – best eaten with the addicting bits of the crust.

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The dinner started at around 8.30pm. Late dinners are starting to become a trend in Manila.

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Scallops on Leek, Artichoke & Brandy Sauce Infused with Delicate Sage Aromas

The scallops were cooked just right surrounded by leek, artichoke and cream sauce with brandy. 

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✮ Oxtail Crepe on Fragran Alboronias de Cadiz with a Touch of Old Oloroso Sherry

I loved this well marinated and tender oxtail meat wrapped in a crepe with tomato sauce.

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Solera “1730”, a Very Old Oloroso Sherry by Alvaro Domecq

I did not like drinking the dry, intense Oloroso alone, but it does match well with the oxtail crepe infused with the same Oloroso.

(Note: The 1730 is the foundation date of the bodega and not the age of the wine)

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✮ Valdeon Cheese Truffle on Manchego Snow Flakes

I love the taste of the Spanish own blue cheese , chocolate, and manchego. It’s rich and addicting that you can’t help but ask for more.

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Pedro Ximenez “1730” by Alvaro Domecq

First time, I’ve tasted Pedro Ximenez which is surprisingly made from white grape, distilled for years to create the delicate color, and tastes intense uber sweet.  Too much alcohol and sugar ovelroad for me.

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✮ Black Olive Confit and Olive Oil Ice Cream in Pedro Ximenez Custard

A superb rich dessert with…

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… Chef JC Terry’s leche flan to end the night on a sweet note.  Perfecto!

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✮ Fundador Exclusivo. Brandy to end the dinner instead of the usual coffee or tea.

I was impressed with Chef JC Terry’s cuisine. Now, I know why most foodies would hail him as the best Spanish chef in Manila. 

 I love most of the items in the menu — Prawn Wrapped with Jamon Iberico de BellotaWhite Asparagus Tips, Lobster and Grouper Soup, Oxtail Crepe, Valdeon Cheese Truffle, and Black Olive Confit and Olive Oil Ice Cream. 

As for the brandy, I love the Canasta Sherry Cream, which goes well with the tapas.

Salcedo Village – G/F One Lafayette Square 132 L.P. Leviste corner Sedeno Streets, Makati City
Telephone:  +632 889-3194, 889-3198 
Email: marketing@terryselection.com
Facebook: Terry’s

First Madrid Fusion Manila 2015 Series:

Live an Awesome Life, 

Founder, www.OurAwesomePlanet.com 

Disclosure: Our meal was courtesy of Jun Santos, Jr. of the Economic and Commercial Office, Embassy of Spain in Manila. I wrote this article with my biases, opinions, and insights. Read Our Awesome Planet Complete Disclosure Policy here.  

P.S. I do hope they add more dishes in their ala carte menu. 

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