PHL cuisine featured in San Francisco cooking showdown

Philippine cuisine was highlighted in a cooking showdown held recently by the Filipino community in San Francisco, California, the Department of Foreign Affairs (DFA) said on Friday. The DFA said the "2nd Kulinarya Cooking Showdown" grand finals was held at the San Francisco's Carnelian by the Bay restaurant on January 21.   The DFA said Kulinarya was a platform to launch the new tourism campaign of the Department of Tourism (DOT) "It's more Fun in the Philippines." It added that the event was an occasion to feature the pili nut, a Philippine food recently introduced to the United States market by the Department of Trade and Industry (DTI).    Kulinarya began with a pili nut cook-off, followed by an on-site cooking competition, with amateur and professional divisions.   There was also a food and beverage showcase that offered free food tasting and other services.  Winners COOK-OFF In the pili nut cook-off, the "Pili Nut Toffee" of Joy Sanchez, a member of  the Livermore Valley Joint Unified School District, was declared the winner. AMATEUR DIVISION The three finalists for the amateur division were: Arlene Nunez, Gloria Ramos, and Jerrick Figueroa.   Nunez won the Amateur Division with her dishes:

• Vegetarian Fresh Lumpia (starter),
• Authentic Filipino Kare-Kare (first main course),
• Savory Adobo Banh Mi (second  main course), and
• Taste of the Philippines Sampler: Trio-Brazo de Mercedes Cupcake, Halo Halo Custard cake, and
• Coconut-Pandan Mini Sans Rival (dessert).

Nunez is a career professional with over 20 years of experience in customer service management. She pursued culinary lessons at the Sylvia Reynoso Gala Cooking School in the Philippines.   Ramos, an author and artist, is a "self-professed foodie" who loves to cook food for family and friends. She was introduced to cooking by her grandmother's cooks during her childhood.   Figueroa is a graduating student at the California Culinary Art School. He was born and raised in the US but claims he grew up eating and loving Filipino food.   PROFESSIONAL DIVISION In the professional division, the three finalists were Albert Rivera, Kristela Nazario Mendoza, and Tim Luym. Rivera won the Professional Division with this winning menu:

• Shrimp and Vegetable Ukoy with Calamansi Ponzu Dipping Sauce (starter),
• Deconstructed Afritada (first main course),
• Braised Pork Belly Adobo with Butter Beans and Gremolata (second main course), and Deconstructed Halo-Halo (dessert). 

  Rivera entered the Culinary Program at Contra Costa College and began his culinary career as an intern at Plouf in San Francisco. He is now the Sous Chef at the sophisticated Metro Lafayette.   His passion for cooking was reignited with the kitchen of Va de Vi, one of SF Chronicle's Top 100 Restaurants.   Mendoza is a graduate of the California Culinary Academy and recipient of an Associate Degree at Le Cordon Bleu and 2010 Iron Chef Champion at the Sysco San Francisco Annual Product Show.   She works at the Pyramid Brewery in Berkeley, California as the Executive Chef.   Luym is a San Francisco Chronicle 3-Star Executive Chef/owner and a 2007 San Francisco Chronicle Rising Star Chef. He graduated from the California Culinary Academy in San Francisco.   He is now a restaurant consultant and consulting chef at the Attic Restaurant in San Mateo, and the principal behind the WOW Food Trucks, dishing out local and organic Silog Plates to the streets and festivals in the Bay Area.   Judges The judges at the showdown included:

• Joanne Boston, a food writer based in San Francisco;
• Lynne Bennett, staff writer and wine coordinator at the San Francisco Chronicle;
• Nancy Freeman, president of the Asian Culinary forum;
• Ron Bilaro, food columnist and successful private chef; and
• Rose Ravasco, associate editor and New York correspondent.

  Filipino-American Franco Finn, in-arena master of ceremonies and TV host for the Golden State Warriors, hosted the event.   Consul General Marciano Paynor Jr. said the 2nd Kulinarya showdown is certainly a celebration not only of Filipino cuisine and heritage but also a celebration of the spirit of community and cooperation. - VVP, GMA News