A Spanish Tapas and Paella Dinner

Spanish food embraces a world of sun and color. This served as my inspiration in preparing and styling this dinner to start the new year, 2012. To my twin sister, it brought back memories of the orange trees and flowers in Seville, Andalucia, Spain.

Baked aubergine, red pepper and anchovies

Jamon Serrano and manchego cheese

Pan fried scallops and chorizo with parsley salad

Meatballs in red sherry sauce

Paella Valenciana

Mushroom Paella

A wedding anniversary dinner for my dear sister

My sister and husband were not big on celebrating wedding anniversaries.  But having started my private dining in 2010, they decided to throw a small, intimate dinner just for family.  Hosting a private dinner for me is not just about the food.  It is a total experience. Leaning towards the arts, I must say I am a very visual person.  While taste is of utmost importance, everything should be pleasing to the eye. So a lot of attention to detail and an added personal touch goes with my style.

I remember very well my sister's wedding.  I was a pregnant sponsor and my only daughter then was a flower girl with a crown of little pink flowers.  In contrast to her very strong personality, her color motif was a very sweet, light pink -"blush" as it is referred to today.  I tried to recreate a very fresh and elegant atmosphere, choosing roses in "blush" coupled with a hand crafted menu that looked like an invitation card.

An elegant table setting brings back memories of their wedding

A virgin cocktail is a must! Orange pineapple spritzer with apples and fresh mint

Crostini with sun-dried tomatoes and chickpeas

Onion Soup

Chicken potato salad with mustard mayonnaise dressing

Grilled lamb chops with lemon spaghettini

Your choice of Bailey's or Limoncello chocolate mousse

The Home Chef... a Private Dinner

It all started with a Christmas dinner for close friends in 2009 (see previous post).  All coming from the south, we refused to brave the holiday traffic in search of a restaurant and so they hatched an idea.  "Why not cook for us and we'll just pay you?"  Were they serious?!?

In June 2010, I launched The Home Chef private dinners in my home. Having participated in two of the food blogger, Anton Diaz's Ultimate Taste Test events where I got the public's approval and had therefore earned the honor of being featured in his blog, I invited him to be the first to try it.  Little did I know that he would ask Nancy Reyes Lumen to join his group.  I welcomed my first guest into my home and after the introductions and a little conversation, I could feel the butterflies in my stomach and tried not to dash off to my kitchen.  Trying to quell my excitement I slid beside my daughter who was taking photographs in the kitchen and let go of a muffled scream in her ear.

"Guess who's here for dinner?!?"
"Who?"
"Oh, just the editor of Cook magazine!"
"Whaaaaat?!?"

Sensing both my apprehension and excitement she went on to assure me.  "Oh mommy, you can do it!"

I gave her a smile and just like that, I went back inside wanting to make sure the other guests had arrived.  Then I returned to the kitchen and went head on with the cooking, praying to God that all turns out well.

I cooked, plated and, after the last course was served, joined my guests, relaxed and just enjoyed the evening.  Nancy excused herself as she had to leave early but not without first asking me if I would agree to be featured in her magazine.  Of course, I was enveloped with a sense of pride and thanked her for gracing my first private dinner.

Not only did I get featured in the Cook magazine, I too was again featured in Anton's blog.  Later on, I was again honored to be included in "Private Kitchens" in Lifestyle Asia magazine and "10 Private Dining Spots in Manila" in www.spot.ph.  Thank you for the features.  It was indeed a pleasure having you as my first guests.

It all starts with the menu, all personally hand crafted for that elegant look...

then the table is set

back in the kitchen, the food preparation starts, fresh tomatoes are ready to be chopped

and while it's roasting in the oven

cocktails are prepared, Orange Pineapple Spritzer with Apples and fresh Mint

and Crostini with Roasted Vegetables and Sardines in Olive Oil

preparing the salad now for service

Arugula Roasted Pepper Salad with Seared Rib-eye Steak

then the rest follow, Pasta with Seafood and Anchovies

Pollo al' Aretina

and to cap the dinner, Bailey's Chocolate Mousse on Graham Cookie Crust

Thank you!

MY NEW YEAR'S DINNER
A light spread prepared to enjoy with wine and the New Year's star, champagne!


Salmon Cake


Pasta bar


My table centerpiece


Champagne, the star of the night!

A FILIPINO DINNER FOR ELEANOR


My Menu


Table Setting


Surprise treats... Chocnut and Cornick!


White wine perfect to start the evening!


Crackers with crab fat


Pandesal cups with crispy longganiza bits and tomato


Sour fish soup


... with bean sprouts, toasted garlic, cilantro and fish sauce


Lumpiang Hubad with fresh garlic and peanuts


Paella de Adobo with red egg and tomato


Crispy Pork Binagoongan


Crab fat with lemon and plain rice


Buko Pandan Gelatin with Macapuno ice cream

ASIAN DINNER


Buffet Centerpiece


Menu


Table Setting


Table Centerpiece


Ground Pork with Hoisin, Mint and Basil in Rice Paper


Thai Barbecue Chicken


Grilled Eggplant with My Thai Dressing


Fried Plantain with Peanut Salsa


Mushroom Noodles


Fried Suman and Haleya de Ube Spring Roll with Caramel Sauce