CHECK IT OUT: Pasta E Basta Festival at Oakroom, Oakwood Premiere Joy-Nostalg
Nothing but pasta!
6th Floor, Oakwood Premiere Joy-Nostalg
17 ADB Avenue, Ortigas Center, Pasig
Tel. No. 637-7888
(SPOT.ph) How brave of Oakwood Premiere to hold a Pasta Festival at this point in time, when a huge chunk of Manila has deemed carbohydrates the enemy. You cannot blame them; when you're armed with a special menu of excellent pasta dishes from Executive Chef Jerome Cartailler, brave is what you become.
Tagged Pasta E Basta, which means "nothing else but pasta" in Italian, the special menu consists of 10 pasta dishes to choose from, which are all served with a cup of minestrone soup and rosemary foccacia.
We were able to try four of the 10 dishes on offer, and if anything, it’s a month-long feast of huge flavors. They remain loyal to Italian flavors, yes, but Oakwood has taken a lot of inspiration from other places like the Mediterranean region and even deep-South Louisiana, as well.
Taking front and center is Hot Jammin (P550), which is a homemade tricolor, tomato-based parpadelle topped with jerk chicken, Palermo (which is a mishmash of Italian sausages), and parma ham. The jerk chicken, sausages, and parma ham assures any diner of a spicy explosion.
The Gnocchi Gorgonzola (P600) is a treat for any Cheese enthusiast. It’s al forno pasta on a plate of Italian blue cheese and walnut cream. We especially like how the strong blue cheese is nicely tempered so you get something nice, rich, and cheesy instead of the blue cheese deluge.
The Capellini (P595) won’t wow you with complicated highfaluting flavors-it’s tomato-based angel hair, after all-but it will most definitely bring you back to your comfort zone. Tomato, along with asparagus, smoked salmon, broccoli florets and Pecorino cheese, the Capellini is a straightforward pasta dish that we all know and love.
The Spaghetti Veneto (P550) is a very tasty squid ink fettucine, thanks to chunks of sea bass, artichoke, clams, and roasted garlic. While the fettucini may be a tad too thick, especially on a date-careful twisting the noodles around your fork- we get why it must be fettucini. It is big enough to wrap the flavors around it.
The biggest surprise, however, is dessert. Black and White (P495) it’s called, the dessert is, of course, still pasta. The Black and White, called such because it is chocolate and vanilla Tortellini, is surprisingly light. It sits on a bed of Semifreddo, which makes the ensemble taste and feel more delicate than it already is. So light is this dish that you forget you had a plateful of carbs earlier; you may even find yourself considering having another go at it, this time with coffee. We suggest you do.