Sofitel Philippine Plaza Manila takes you to the colorful and diverse culinary landscape of Spain with its Flavors of the World series featuring Sabores Españoles. A limited engagement running from June 19 – 25, 2017 at Spiral, the third installation of the culinary series presents guest chef from Barcino Wine Resto Bar, Executive Corporate Chef Nicolas Diaz.
Spiral enriches its sumptuous selection spanning 21 dining ateliers with featured Spanish dishes originating from various culinary havens of Spain. Chef Nicolas prepares his native Basque dishes including Bacalao al Pil-Pil, Marmitako (Tuna Basque style), Buñuelos de Bacalao (Spanish cod fritters) and Montaditos de Chipirones en su Tinta (Squid Ink).
Feast on delectable Spanish classics such as Jamón Ibérico (Iberian Ham), Tortilla Española (Spanish Potato Omelete), Ensaladilla Rusa (Potato Salad), Gambas al Ajillo, Patatas a la Pobre (Traditional Spanish Potato Tapas), Huevos Rellenos con Atún (Egg stuffed with Tuna) and Arroz de Calamar en su Tinta (Black Squid Ink Rice).
Treat your discerning palates to traditional Madrid cuisine featuring Cocido Madrileño (Madrilenian Stew) and Callos a la Madrileña (Madrid-style Tripe). Galician cuisine on offer feature Pulpo a Feira (Galician style octopus) and Almejas Salsa Verde (Clams in Green Sauce). Explore the flavors of Asturia with Chorizo a la Sidra (Chorizo cooked in Cider); Andalucia Region’s Gazpacho Andaluz (Cold Tomato Soup); Granada’s Mejilones en Pipirrana, Málaga with Ajo Blanco Malagueño; and Cordoba’s Guiso de Rabo de Toro (Oxtail Stew).
The journey of taste continues with the classic Paella Valenciana (Shellfish and Chicken), Coca de Escalivada (Bread with roasted vegetables), Ensalada Murciana (Murcia Salad) and exciting dessert favorites featuring Churros con Chocolate, Arroz con Leche, Tocino del Cielo (dessert similar to leche flan made from egg yolks and sugar), Torrijas de Semana Santa and Flan de Huevo and Crema Catalana.
Celebrate the flavors of Spain with the series of specials:
Cooking Class | 20 June 2017 | Spiral at 4pm
Put your chef’s hat on and learn how to make the colorful and scrumptious signature Spanish dish – Paella. Experience the magic of culinary creations from behind the kitchen counter with this exclusive cooking demonstration with our featured artisans at the helm. Rate is set at Php1,500nett per person. Limited seats available. Kindly book early to guarantee participation and slot.
Chef’s Table featuring Chef Nicolas Diaz | 21 June 2017 | Spiral Davao and Boracay Show Kitchen at 6.30pm
Witness Barcino’s Corporate Chef Nicolas Diaz in action as he prepares signature Spanish dishes right before your very eyes in an intimate gathering of gourmands and connoisseurs in an exclusive special, Chef’s Table. Experience intimate animated dining featuring a 4-course dinner with rate set at Php3,800nett per person. Dinner starts at 6.30pm. Limited seats available. Kindly book your participation early to guaranteed seating.
On Barcino’s Corporate Chef Nicolas Diaz
Chef Nicolas Diaz hails from the magnificent city of Bilbao in the Basque country of Spain. His passion for cooking and love of good food stems from his childhood where he would bake cakes and help as the family prepared traditional Basque dishes. Basque is the home to almost 40 Michelin-starred restaurants boasting of a rich culinary heritage with its fertile grounds for grains, vineyards and livestock breeding.
Chef Nicolas’ 35-year culinary experience features key assignments in various dining destinations including: Madrid, Spain; Bordeaux, France; and Beijing, China. He is currently the creative visionary behind Barcino Wine Resto Bar serving as Executive Corporate Chef across its 8 branches.
Join them and indulge in the flavors of Spain at Spiral. Sabores Españoles is available at Php2,600nett per person for lunch and Php3,100nett per person for dinner. For inquiries and reservations, please call +63 2 832 6988 or email H6308firstname.lastname@example.org.