February 25, 2016
Philippines Sustainable Seafood Week: Executive Chefs of Top Hotels and Restaurants Support for Ocean Conservation
February 15, 2016 marked the start of Sustainable Seafood Week. This week focused on helping people understand that the ocean life we partake of still need to be allowed to be abundant in their habitat. The hospitality industry celebrated this with encouraging the public to help save the oceans by being critical about the seafood they consume. This stand to serve sustainable seafood was reached after years of showing that our current way of fishing our oceans empty is not the proper way.
The Top Chefs from different renowned restaurants and hotels have prepared a special dinner using fresh sustainable seafood ingredients.
Sustainable Seafood Week Ph
February 15 - 21, 2016
Chef Paul Lenz of Makati Shang and Mike Wehrle of Peninsula Manila prepared Poached Lobster, Chunky Cauliflower Mousse, and Orange Emulsion.
The lobster is sweet in taste with orange emulsion that is a little bit sour and cauliflower mousse to cleanse the dish.
Chef Lluis Cantons of the Marco Polo Hotel Ortigas and Chef Tobias Unger of Edsa Shangri-La prepared Calamari, Roasted Duck, Thai Curry Lemon Grass Cappucino.
Squid stuffed with roasted duck, you will taste hint of lemongrass in the soup, then something fruity followed with a spiciness that doesn't linger.
Chef Ren Joseph Casanova and Chef Prince Patino of the Mariott Hotel Manila served us slow cooked Mahi-Mahi fillet that's very delicate and has a versatile flavor matching the different herbs and spices.
Squid ink crepe stuffed with green peas, baby shrimps, and organic corn served with hollandaise sauce on the side.
Chef Jose Luis "Chele" Gonzales from Vask and Chef Michael Luedtke from Hyatt City of Dreams prepared a Grilled Steak, Adlai, Jamon Iberico, Charred Leeks, Smoked Corn Espuma.
The chefs wanted to highlight the tuna cheeks, a very underused ingredient that's mainly thrown away, along with a perfectly cooked steak, paired with Adlai a much lighter ingredient than rice infused with Jamon Iberico, Jamon Iberico fat and stock. Leeks for a refreshing texture and taste and smoke corn Espuma to integrate everything.
Chef Xavier Castello from the Peninsula Hotel prepared our dessert Malagos Chocolate, Crunchy Pinipig, Carabao Milk Ice Cream.
We liked the dessert, they creatively used ingredients found all over the Philippines.
Carabao milk ice cream paired with the crunchiness of the toasted pinipig.
Malagos chocolate mouse made from 60% cocoa topped with fluffy and spongey pandan, nata de coco, caramelized peanuts and cashew nuts.
The first Sustainable Seafood Week came along at the right time. National elections are just a couple of months away, and it is prime time to reach out to the candidates to make plans to address the glaring issue of our oceans going empty from large commercial boats stifling the development of local fisherfolks’ livelihoods and communities. For an archipelagic country, there is a surprising lack of programs for our fisherfolk and our waters.
Greenpeace, its partner NGOs and fisherfolk organizations released a document that contained steps on how the government can address the problems: “
• Managing fishing capacity;
• Improving conditions of critical ecosystems;
• Improving the well-being of people reliant upon our seas; and
• Strengthening the management functions of the government.”
Marine scientists warned us that the maximum productivity of our waters was reached back in the 1980s. Because of Sustainable Seafood Week, we know that even big names in the hotel and restaurant industry agree. The support of the hospitality industry and its stakeholders showed the public that saving our oceans is viable. Now, it is the public’s chance to help conserve our waters. If we put people who are passionate about supporting our fisherfolk in power, we will be closer to a goal of a sustainable Philippines.
The Sustainable Seafood Week will have various activities happening in various high-end partner hotels and restaurants. These include fisheries and environmental presentations, chef classes and technical workshops on what sustainable seafood is all about.
The top hotels and restaurants participating in the Seafood Week include Fairmont Hotel, Hyatt City of Dreams Manila, Marco Polo Ortigas, Mariott Manila Hotel, The Peninsula Manila, Shangri-La Hotels, Fairmont Raffles, New World Makati, Le Club, Lulu Hooch, Vask and Disciples Escoffier International Asua.
Participating organizations include the Bureau of Fisheries and Aquatic Resources, Meliomar Inc., Blueyou, Centre for Sustainability, Greenpeace Southeast Asia, PEMSEA and RARE Fish Forever.
For more information, please go to www.Facebook.com/SustainableSeafoodWeekph
Sustainable Seafood Week Ph
February 15 - 21, 2016
Live an Awesome Life,
Team Our Awesome Planet
Disclosure: Our coverage was courtesy of the Sustainable Seafood Week Organizers. Read Our Awesome Planet Complete Disclosure Policy here.