A memorable evening of fellowship, fine wine and classic cuisine at one of Makati's hidden gems relives the spirit of Auguste Escoffier in an elegant dinner...
Disciples Escoffier Philippines caps yet another year of camaraderie while supporting and promoting hospitality developments with a lavish dinner by Chef Robert Lilja at The Makati Garden Club in true Escoffier style. Following a successful dinner last month (for more on the previous Disciples Escoffier dinner, see my post, Chef Alain Raye Lights Up Poblacion with a Lavish Dinner for Disciples Escoffier at Dr. Wine Manila), Disciples Escoffier PH celebrates historic milestones with "Simply Classic Cuisine" created by one of Manila's very best chefs in an idyllic sanctuary at the heart of the bustling Makati CBD.
Located along the narrow Recoletos Street tucked away between Ayala Avenue and EDSA, Maria Luisa's Garden Room at the Makati Garden Club offers a soothing break from the hectic rush of the city in a tranquil garden setting completed by the sumptuous offerings by Chef Robert Lilja. You can get away from it all without leaving the city, and enjoy classic cuisine for a memorable dining experience at one of Makati's best kept secrets.
As the new normal continues to transform and reshape our daily routine with dining at home, the rise of the food delivery culture and increased online usage emerging as new consumer habits defining a difficult year with the lingering pandemic, the hospitality and food service sector has been facing its most serious challenge as it adapts and evolves with the times. A casual get-together among Disciples Escoffier PH members both old and new was the perfect opportunity to catch up and update each other over dinner. At Maria Luisa's Garden Room, diners can enjoy al fresco dining in a socially distanced setting in step with the new normal.
It's against this challenging backdrop of the new normal that Disciples Escoffier PH continues to pursue the mission set by Auguste Escoffier to establish and maintain relationships with culinary professionals from around the world united in promoting culinary traditions and education. Escoffier PH Founding Chairman Chef Philip John Golding (extreme right) and Escoffier PH President Chef Sau del Rosario (second from left) collaborate with Chef Robert Lilja (middle) of The Makati Garden Club's Maria Luisa's Garden Room, Pastry Chef John Lees (left) and Kaye Torres (second from right) for an evening of fellowship in the spirit of Escoffier.
Noted chef and Escoffier PH President Sau de Rosario leads the prestigious gastronomic society in the country overseeing the implementation of Escoffier's four pillars of Equality and Appearance, Knowledge and Transmission, Culture and Modernity and Generosity and Unity. Now more that ever, these guiding principles have a much deeper meaning, relevance and purpose in this new normal.
Driving the society's Esprit Escoffier is Escoffier PH Founding Chairman Chef Philip John Golding with new member Chef Marco Veringa formerly with the Hong Kong Chefs Association working with private dining clubs. "We're making history," explained Chef Philip John Golding as Escoffier PH now has three new Red Ribbon master chefs bringing the roster's total to six including the first ever female red ribbon. That's reason enough to celebrate...
...as Escoffier PH continues to forge and renew relationships in the country's culinary landscape. Chef Robert Lilja (left) of Maria Luisa's Garden Room brings it all together with a seamlessly curated dinner, dubbed "Simply Classic Cuisine" for a memorable evening.
Inside the kitchen, Pastry Chef John Lees (left) preps his decadent desserts...
...like his intricate Scottish Cranachan tarts...
...while the grills are fired up for the main courses.
Back at the dining area, wine flowed all evening beginning with the refreshingly crisp Finca Las Moras Sauvignon...
...and the Finca Las Moras Malbec with its soothing deep yet bold notes.
Chef Robert Lilja served the first course, the Kamchatka Smoked Fish Platter bringing fresh and clean notes to the palate contrasting with the richness of the sous vide egg topped with colorful and briny fish roe and olives...
...followed by the Baked Camembert & Truffle Butter paired with Sauvignon 'Attitude' by Pascal Jolivet...
...and the Cold Cuts Platter featuring an assortment of charcuterie served with Mudfish Bordeaux Blend.
The quality and freshness of the premium ingredients deliver all the flavors, masterfully executed by Chef Robert Lilja's team at Maria Luisa's Garden Room completed by the selection of wines.
More seafood was served that evening, with each dish redefining "simply classic cuisine" as interpreted by Chef Robert Lilja. The Fumaio by Banfi Sauvugnon Blanc Chardonnay opens ups the palate with its bright citrus hints...
...complementing the briny sweetness of the plump Baked Mussels Rockfeller...
...and the succulent Mussels in Wine & Cream. The delicate layers of flavors from the mussels and the smooth cream come together perfectly draping the palate with its indulgent richness. I remember one chef telling me that "freshness is flavor," and this dish just proves it. Grab a piece of bread and soak up the creamy wine-infused sauce for a flavorful burst.
Chef Robert Lilja visits each table for a friendly chat, explaining in detail each and every dish from the special menu for the Escoffier PH dinner. True to the dinner's theme of "Simply Classic Cuisine," Chef Robert Lilja recreates timeless dishes prepared with traditional techniques using the finest ingredients for real, unrestrained flavors.
The elegantly smooth Côtes du Rhône "Belleruche" by Chapoutier was then served, signaling the arrival of the main course...
...starting with the Mixed Salad & Grilled Garlic Pita Bread...
...and the Roasted Ribeye with Pepper Crust served with Oriental Bernaise, Herb Butter, Potato Gratin and Roasted Vegetables. Perfectly grilled to medium with a juicy pink center, the savory richness of the premium beef punches through with each tender bite highlighted by the creamy finish of the Bernaise and herb butter.
Good food doesn't have to be complicated, and "Simply Classic Cuisine" by Chef Robert Lilja illustrates this perfectly. Fresh, premium ingredients masterfully executed always hits the right notes.
Pastry Chef John Lees then served his decadent creations...
...with a lavish trio of Passion Fruit Panna Cotta with Coconut Espuma...
...Raspberry Cranachan Tarts...
...and Date & Rum Bonbons and Cumin Fudge, each one delivering pure indulgence to cap a memorable and sumptuous dinner at the Makati Garden Club.
Rich, hearty and sumptuous dishes paired with wine in a secret sanctuary combine for that much-needed break in this new normal. The new normal poses extreme challenges for everyone, but the spirit of Escoffier shined bright in a lavish dinner of "Simply Classic Cuisine" by Chef Robert Lilja paired with the excellent selection of wines from Kaye Torres. Here's wishing for better times ahead with a toast...
The Makati Garden Club is located at Recoletos Street, Ayala corner Edsa, Makati or call 8817 2738 for inquiries and more information. You can also visit their FB Page at https://www.facebook.com/marialuisasgardenroom/ for updates.
For more on Disciples Escoffier, visit their FB Page at https://www.facebook.com/EscoffierPH/.
Dude for Food is now on Facebook, Instagram, Twitter and YouTube, check out these social media accounts for regular updates on good eats. Better yet, click "Like" and "Follow" and enjoy the ride...just look for the FB and IG widgets on the right sidebar.