Chef Gene’s wining and dining 101

Center for Asian Culinary Studies founder-president and acclaimed Chef Gene Gonzalez sampled various red and white wines paired with his repertoire courses during the recently concluded food and wine pairing class in Villa Teresa Subdivision in Angeles City.

For Chef Gene, wine and food match essentially boil down to a few cardinal principles: white wines with seafood or white meat dishes, red wines white meat or dark-skinned poultry. Further, simple wines with complex dishes, complex wines with simple dishes. White wines before red, young before old, and dry before sweet, “These are all you need to remember,” he said.

Chef Gene’s repertoire meal started with a splash of Mvsa Cava Brut. The champagne’s golden bubbles stimulated every single sense and complemented Chef’s Pate and crackers and mango with ham wrap.

Then he selected a yellow lemon color Spanish wine, Infinitus Moscatel and paired it with foie gras and duck rillettes with port wine jelly. The fresh, aromatic, slightly carbonic sweet wine was a perfect combination with the said well-known delicacy in French cuisine.

The soup duet of asparagus and cream of crab and saffron was served with a fragrant, citrus-driven and fresh wine, Gunderloch Gewurztraimener 2015.

Grilled salmon and calamari alla Puttanesca matched perfectly with the intensely flavored, succulent and crisp with a delicate herbal infusion in Matua Sauvignon Blanc 2015.

Sorbet with a hint of vanilla and lemon was also served as a palate cleanser.

“Since wining and dining are among the most pleasurable activities of mankind, this course likewise emphasizes the role of wine as the perfect partner with food and will show how certain types of wine complement or enhance the flavors of certain kinds of food,” said Chef Gene.

After cleansing the palate, Montes limited selection Pinot Noir 2015 was served to enhancing the roast herb marinated with caramelized onions and red wine sauce.

The acclaimed chef also served lasagna alforno with tomato and meat sauce and paired with Placido Chianti 2015, an earthy aromatic with a hint of blackberry and cherry red wine.

As a classic match, Chef Gene paired the roast leg of lamb with rosemary and garlic stuffed with spinach, pine nuts, Italian sausage and ham, orange and wild fig confit with an Australian red wine, Taylor Shiraz 2010. The intense fruity wine paired perfectly with the said meal.

To complement the cheese platter, dried fruits, pistachios and walnuts, Chateau De Lamarque 2009, a deep garnet, dry wine was served.

For dessert, Chef Gene served mango sansrival with stewed grapes in wine syrup and homemade ice cream and mango slices. The sweet treat was paired with Nectar Pedro Ximenez, a deep, tawny brown rich and syrupy with dried fruits, mild cinnamon and nutmeg spice aftertaste.

Capping the repertoire meal was coffee and tea.

About Center for Asian Culinary Studies Pampanga

According to Chef Gene, CACS is devoted to bringing the best out of every student by providing them with the best tools, the best ingredients and the best foundation in the country.
The Center is accredited by the Technical Education and Skills Development Authority (TESDA).
Today, all CACS is a destination for TESDA’s training and assessment for Cookery NC II, Commercial Cooking III, Commercial Cooking NC IV, Bread and Pastry Production NC II and Food Beverage Services NC IV.

CACS professional Program became a diploma course, which is recognized in the biggest institutions in the Philippines. Today, the Center’s Chef Trainers are all NC II, NC III, NC IV and NTTC Holders of Cookery, Commercial Cooking, Bread and Pastry Production and Food and Beverage Services. Professional Program has the NC II, NC III & NC IV Certification.

To prepare you for your entry in the food industry, you can enroll in their Diploma in Professional Culinary and Pastry Arts and hopefully put up the restaurant and diner you want in the near future. Classes are scheduled on Monday, Wednesday, and Friday from 9 a.m. to 4 p.m. For details call CACS at (045) 888-5434. Like them on Facebook: Center for Asian Culinary Studies Pampanga.

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