A Wine Pairing Dinner by Disciples Escoffier at TED The European Diner

Disciples of Escoffier recently hosted a wine pairing dinner featuring the sumptuous specialty dishes of TED The European Diner served with a selection of fine wine for another memorable evening in the spirit of the great culinary icon. Read on for a closer look...

Located at Uptown Mall in Bonifacio Global City, TED The European Diner offers authentic Spanish, Italian and Greek inspired dishes under the helm of Managing Director and Executive Chef Paolo Durante. Warm and comforting earth tones greet guests as they enter TED The European Diner, with its high ceiling and panoramic glass walls completing the elegant space.

At the private room of TED The European Diner, members of Disciples Escoffier gathered for another evening of camaraderie celebrating the spirit of the man who boldly changed the culinary world. In true Escoffier style, the gathering was highlighted by lavish dishes prepared by Executive Chef Paolo Durante and fine wine reconnecting members in another evening of fellowship. The transfer of knowledge remains one of the cornerstones of Disciples Escoffier, with dinners regularly scheduled to maintain the Escoffier spirit (for more on previous Disciples Escoffier dinners this year, see my earlier post, Disciples of Escoffier Presents Sake Night at Bondi & Bourke).

Founding Chairman of Disciples Escoffier Philippines, Chef Philip John Golding, welcomed members to the wine pairing dinner...

...along with TED The European Diner Managing Director and Executive Chef Paolo Durante who prepared a lavish seven-course dinner for the regular gathering of Disciples Escoffier members.

That evening, Manager and Chef Moreno Sartor of Sol's Italian Foods shared his line of authentic Italian liqueurs and cured meats...

...including gourmet meat products using local pork like Pancetta, Salsiccia and Salami...

...and refreshing libations like the unique Kalamancello made from local limes.

Wine was then served to kick off the evening's festivities...

...paired with the first course, a Cheese & Charcuterie Platter with an assortment of cheeses including fresh burrata, dried fruits, nuts, homemade bread and savory cured meats. 

With wine glasses filled and topped up, the evening's festivities gears up a notch with engaging conversations enjoyed with a tipple and a tasty bite.

Executive Chef Paolo Durante then served his rustic Tripe ala Romana, a hearty slow-cooked dish with melt-in-your-mouth beef tripe draped in a rich and thick San Marzano sauce topped with Pecorino Romano and fresh mint. 

A classic Roman dish, each bite delivers a savory richness from the fork-tender and buttery beef tripe tempered by the sharpness of the tomato-based sauce, Pecorino Romano and fresh mint for that  delicately balanced finish. 

For the third course, Executive Chef Paolo Durante served the Beef Tartare...

...an elegantly plated dish with deep yet subtle and nuanced notes from the cheeses, herbs and lemon to complement the beef.

Wine flowed throughout the evening...

...as the fourth course was served. The comforting pasta dish is Executive Chef Paolo Durante's homage to his mentor with the Fettuccine ala Claudio. A classic Tuscan version of the Bolognese Ragu, the comforting take brings mild savory notes draping the palate like a comforting hug.

Lighter than the usual bolognese prepared with a unique cooking process, yet the flavors are bold and vibrant. The soft yet firm handmade noodles complete the dish.  

For the fifth course, a buttery and silky smooth Risotto topped with crisp and smoky pancetta was served. The indulgent richness is perfectly washed down by a soothing sip of wine. 

Each spoonful brings a flavorful burst of creamy buttery notes followed by the distinct sharp hints of pancetta for full, rounded flavors. The culinary style of Executive Chef Paolo Durante is deeply rooted in classic traditions, experienced in all his dishes at TED The European Diner (check out the full menu here at https://theeuropeandiner.com/menu/). 

One more round of wine and the sixth course was served, the Brasato Beef, tender beef shoulder marinated in red wine for 24 hours laid on flavored polenta with grilled vegetables and jus. The fork-tender beef just melts in your mouth releasing a beefy burst of flavors with the red wine marinade adding depth. Tediously prepared with the long hours concentrating its flavors, the Brasato Beef at TED The European Diner is one of those comforting dishes you reward yourself with after a long day. 

For dessert, Executive Chef Paolo Durante served the indulgent Italian Millefoglie, a layered creation with puff pastry slathered in Chantilly cream and sprinkled with chocolate chips. It was the perfect sweet ending for another memorable evening with Disciples Escoffier.

But Executive Chef Paolo Durante had more surprises in store...

...going behind the bar to prepare some wicked cocktails, the Rafaello with homemade coconut liqueur, white chocolate liqueur, vanilla, hazelnut syrup and dried coconut and the aptly named Tiramidrink inspired by the classic Italian dessert with its blend of Bailey's, coffee liqueur, hazelnut syrup, Half & Half and cacao powder. Good times...

TED The European Diner is a welcome addition to the re-emerging culinary landscape of Bonifacio Global City with its classic take on Italian, Spanish and Greek cuisine. And yes, wicked cocktails too.

Another memorable evening honoring one man's culinary legacy is celebrated and bonds strengthened. The spirit of Escoffier is alive and well, and there's more yet to come...