2 chefs, 4 hands, 2 Spanish proof of excellence at Anya Resort

This is AI generated summarization, which may have errors. For context, always refer to the full article.

Two notable chefs, Anya Resort’s executive chef Chris Leaning and El Born’s chef David Amoros, collaborate for one evening of elevated Catalan cuisine

MANILA, Philippines – The most recent Anya Wine Dinner series at Anya Resort Tagaytay’s Samira restaurant presented a unique opportunity to enjoy a delicious collaboration by two Spanish restaurants accredited by Spain’s Certificado de Calidad.

Through the cooperation of Anya Resort’s executive chef Chris Leaning and El Born’s chef David Amoros, food and wine enthusiasts enjoyed elevated Catalan cuisine that was both delightful and comforting.

Paired with wines from Edetaria, a family-run winery in the Terra Alta region of Catalonia, the five-course dining experience was a carefully curated fusion of Spanish culinary techniques and flavors.

Ingredients hand-carried from Spain, married with sustainably sourced ingredients from local producers and farmers, create a unique dining experience notable of the service and refinement that Anya Resort provides.

Events like the Four Hands Dinner are central to the vision of Anya Resort being a leading culinary destination of the Philippines. General manager Mikel Arriet shares: “Creating unique experiences is in the DNA of Anya. Collaborations with guest chefs, wine cellars, and producers allow us to offer our guests a deeper understanding of the culinary world.”

Bites and starters included Gildas with House Cured Boquerones, House Smoked Dry Aged Duck Breast, and Creamy Stilton and Leek Croquetas.

EXECUTIVE chef Chris Leaning and chef David Amoros give Filipinos a taste of Catalan cuisine. Image from Anya Resort

Coal roasting the vegetables in a Josper Oven provides chef David’s Escalivada Tartar with a creamy and gentle smokiness, providing the perfect bed for the hand-carried Iconic L’Escala Anchovies from Catalunya.

PAIRED with Edetarià Edetana Blanc 2022 DO Terra Alta this earthy yet vibrant starter is elevated and complemented with the wines selected by Alfonso and Bianca Javier of La Bodega. All dish photos by Michelle Aventajado/Rappler

When asked about the Bullabesa, chef David shares: “My favorite dish among the menu is by far the Bullabesa Soup (seafood soup). It’s a recipe that belongs to my wife Ivone’s family, fishermen from Torredembarra Town (Tarragona).”

“Her grandmother Marina, was a great cook, and she taught me this recipe,” he added. “They used fresh catch of the day that was unable to be sold on the market, and they recycled the ingredients to do it. It is quite similar to a French Bullabesa Soup.”

THIS rich seafood soup is a heritage recipe that has been passed down from chef David’s inlaws through the generations. Both the first and second courses enjoyed the fresh finish of the Edetana Blanc 2022 Terra Alta.

“This collaboration became more meaningful when we were told of the participation of chef David Amoros because he hails from Tarragona which is right next door to the home of Edetària in Gandesa, Catalunya,” says Nani Ramon Capdevilla, export manager of Edetària.

The wines brought to the table in preparation for the evening’s menu bring the best of Catalan wine culture to the Philippines.

THINLY-sliced aged beef melts in your mouth, leaving a deep umami tang. Dressed with virgin olive oil and Mahon Cheese it is served with Pan con Tomate and paired with Edetarià Via Edetana Negre 2021 DO Terra Alta.

The third course takes Spanish charcuterie to another level of flavor and aging being hand-carried from chef David’s home country. While other versions of this cured meat exist, this particular choice of beef is cured in salt before being sun-dried and aged for years. 

Chef David elaborates, “We try to use the best available local products, if they can be organic or sustainable, the better. I have been involved with the SLOW FLOOD KMO project in Catalunya, although I must bring my personal ingredients from Spain, to find that unique taste in all my dishes.”

“I have always mentioned that 70% goes to the ingredients, and the remaining 30% is cooking with your heart,” he added.

THE herb hazelnut crusted lamb was tender, roasted traditionally, and served with Edetarià Via Edetana Negre 2021 DO Terra Alta.

Preparation and plating remind us of the British tradition when served with butter beans in roasted red pepper tomato sauce and au jus puree. 

Chef Chris expounds on the collaboration further: “The menu is really exciting, based on Spanish cuisine, but as I have said, with very many similarities to my hometown. The Boquerónes I have made in-house using local fish, the Cured Smoked Duck also made in-house and smoked in my smoker at home, and the Lamb that I have made is very much Spanish-themed. Lamb was a treat only eaten at Easter in our household.”

THE cheesecake everyone is talking about is the finale to the collaborative meal.

The meal, in fact, did end with another special treat. Chef David’s signature Burnt Basque Cheesecake served with a pour of Sherry was the perfect sweet ending to a symphony of Catalan tradition, elevated by chef Chris’ sustainable practices and heartfelt, in-house craftsmanship.

Paired with the exceptional wines from Terra Alta region of Catalunya, Spain, this culinary journey provided a luxurious and thoughtful experience of slow food, rich flavors, and tradition. – Rappler.com