This traveling chef is showing Pinoys how to brunch and booze
It's time for some Brunch Drunk Social
(SPOT.ph) Traveling chef Luke Jorgensen is in town and the Philippines is the next destination of his international brunch series, which began in Chicago in early 2016.
This Manila edition is called #VTR005 and Chef Luke's menu takes inspiration from Filipino food and culture. An example is a chicken skin and rum course, which he bases on adobo and nights of drinking on an island.
The menu will feature Chef Luke's creations as well as the culinary stylings of Vask's Tapas Room—the latter's offerings will be a preview of their updated menu which launches on June 22.
Here's why you should be hungry for #VTR005:
Croqueta Txipirones and Crab Hollandaise Pintxo (Vask)
Tartare, Blood, Vinegar, Corn (Luke)
Chicken Skin, Compressed Tomatoes, Onions, Rum (Luke)
Shellfish, Cabbage, Cashew, Fruit (Luke)
Grilled Fish, Potato Confit, Clam Emulsion, Seaweed Tempura (Vask)
Spiced Suckling Pig, Mango Salsa, Frijoles Mousse, Sour Cream (Vask)
Pork Shoulder, Mango, Sourdough (Luke)
Carrot Cake, Compressed Strawberry, Toffee Mousse, Goat Milk Ice Cream (Luke)
The cocktails will utilize local spirits by Destileria Limtuaco & Co., Inc. They're making Smoky Old Nuts (Very Old Captain Rum, Islay single malt, Frangelico), Manille Julep (Manille Liqueur de Calamansi, vermouth blanc, mint, bitters), Dalandan Splash (Manille Liqueur de Dalandan, dalandan juice, vodka, bitters, soda), and Vigan Sour (Vigan Basi, lime, ginger juice, syrup, and egg white).
Chef Luke used to work in the Michelin-starred Elizabeth Restaurant in Chicago. Now, he's manning the kitchen of Fishbone, a seafood restaurant at Queenstown, New Zealand. His culinary style is heavily influenced by his travels around the world.
#VTR005 is on Saturday, June 18, 11 a.m. to 3 p.m., at Vask Tapas Room, Clipp Center, 11th Avenue, Bonifacio Global City. A seat costs P2,500. For reservations, contact 0917-846-4433; firstname.lastname@example.org.