A 7 Course Food and Wine Pairing Menu at 22 Prime

A 7 Course Food and Wine Pairing Menu at 22 Prime

Cesar Cruz Jr.

Business Mirror | February 20, 2020

“On the lookout for a new dining experience with family and close friends?”

The 22 Prime of Discovery Suites Ortigas has got the bases covered with its latest offering—a seven-course food and wine pairing menu. The epicurean nirvana is made possible with the collaboration of expertise of Executive Chef Gerwin Bailon with Assistant F&B Manager/Resident Sommelier Gio Racelis.

“The size of the dish depends on number of courses. For me, I make sure they are sized just right, not too little and not too much. I hope you enjoy each of the course,” Bailon voiced with enthusiasm at the recently held intimate media preview of the degustation. Bailon sharpened his culinary skills by working in various hotel chains in the Middle East before earning his current position as the executive chef of the Discovery Suites and the Discovery Country Suites.

Short ribs with foie gras. Sous vide octopus with piquilio pepper and paprika.

Likewise, Racelis digs deep in his 12 years of experience in the beverage industry as he handpicked the flight of wines to partner with the grand meal. “The wines of the degustation were from Parker Coonawarra Estate, which was established in 1985 in Australia. The first vines planted used the original cuttings of Cabernet Sauvignon from Bordeaux. It has won many awards ever since, including being judged the 6th highest rated Bordeaux-Style in the 1991 International Wine Challenge in London.

The achievement sealed the credibility of its capacity to create outstanding wines,” the holder of the Wines and Spirits Education Trust ( WSET) Level 2 Awards in Wine and Spirits explained.

A bottle of 2017 Parker Coonawarra Favorite Son Cabernet Sauvignon. A bottle of Coonawara Parker Interloper Cabernet Malbec.

Western Cuisine Tandems with Coonawarra Parker Wines

The 22 Prime, having made a name for itself as a haven for carnivores, does not beat around the bush as it presented its first course—a twice-cooked pork belly served with kimchi mayo, sweet corn, soy sauce, pea tendrils, and sesame oil.

The young and vibrant Coonawarra Parker Favorite Son Chardonnay was chosen to cut through the richness of the pork belly. In the same vein, the high acidity of this white wine pierced well through the flavorful kimchi aioli and with the sweet corn dip.

The same refreshing Chardonnay from the outstanding 2017 vintage struts its versatility as it complements the delicate taste of the second course—sous vide octopus in cauliflower, piquillo pepper and paprika.

The third course, a creamy black bean soup with its smoky bacon taste, was balanced out with the high natural acidity of the 2016 Coonawarra Parker Aromatic Chardonnay. The full-flavored grape variety confidently flaunted its beautiful structure and complexity.

Next up was the oxtail ravioli, which was pan fried for texture and smelled so enticing with the restrained use of truffle oil. The intensity of the beef flavor of the fourth course was matched by the silky tannins of the Coonawarra Parker Favorite Son Cabernet Sauvignon. The acidity, dark fruits and oak notes exhibited a nice harmony of balance of taste. The 2017 Coonawarra Son Cabernet Sauvignon proved to be an approachable wine choice. It is something even wine newbies would easily grow a liking to.

Now this is where it gets interesting. The fifth course was a pan-roasted mahi-mahi served with the same Cabernet Sauvignon as the fourth course. Yes, one may argue that seafood is commonly served with a white wine, but this pairing begs to be different. To be honest, this writer was half-expecting an unpleasant metallic taste in his mouth but what he got instead was a surprise when the ‘undisputed king of grapes’ variety did not clash with its seafood partner. The unexpected pairing sent a message that it’s okay to think (and drink) outside the box for as long as one achieves the bottomline—a successful food and wine pairing.

A welcome breather of mixed berries granita serving as a palate cleanser soon followed.

With a refreshed and cooled down palate, a luxurious plate of braised short ribs with foie gras, carrots, micro arugula, turnip, and fava beans was placed before us as the sixth course of the meal. The taste of the fancy food was heightened with the Coonawarra Parker Interloper Cabernet Malbec.

Malbec, a grape variety commonly associated with Argentina rather than Australia, is regarded as the interloper in this bottle of Coonawarra wine. The Malbec component of the wine comes from the Barossa Valley from the Land Down Under. The resulting style of wine is fresh and juicy, boasting flavors of that does not steal the spotlight from the short ribs and vice versa.

Dessert was in the form of chocolate marquise drizzled with pistachio and caramel sauce.

Coffee would be just be perfect here.

So which of the seven pairings did this writer enjoy the most? Like the philosophy of the Parker Coonawarra Estate, this writer found it difficult to choose a favorite son or pairing for that matter. Each of the course has something unique to bring to the table, thereby contributing to the wonderful dining experience.

Prime yourself for 22 Prime’s latest dining concept. Tasting Notes is now available at the 22 Prime from 11a.m. to 11p.m. for a minimum of 10 people. The degustation is offered at P2,500 net and P3,500 net for degustation with wine. Prior reservation is required.

Cesar Cruz Jr.

Author Profile

Cesar studied communication arts at the University of Santo Tomas. He writes articles in the Lifestyle Section of Business Mirror as a lifestyle writer. He manages Pancit Malabon, his own restaurant at Banawe St.

Remembering BGC Eats 2014

Remembering BGC Eats 2014

Surprises, Horrors and Delights

Gabrielle R. Borromeo

The Daily Tribune | August 05, 2014

Bonifacio Global City (BGC) Eats 2014 is back for the second time. Chef JJ Yulo, contributing editor for Rogue and part of the Pinoy Eats World, the group dedicated to everything food, is still the curator and tour host for this event. This year he will be joined by four other experts. Not only will BGC Eats 2014 be another chance to learn more from Yulo, but the tour destinations will also be an exciting and unique experience for all.

During the launch of BGC Eats 2014, I found myself standing at an open space with an amusement ride in front of me. It was the kind of lifesize children’s train that usually circulates in malls, except this one was parked right at the center of the open space where everyone joining the tour was to meet.

I had heard BGC Eats 2014 included an exciting ride, but the lifesize train just couldn’t be it, I thought. Of course it wasn’t. Instead, a huge BGC bus was reserved just for this event to take us places within the city — places none of us knew we would go to. And that was the thrill of it. We had three surprise stops.

Inside the BGC bus, the media and the bloggers each find a comfortable seat before reaching the next destination.

First stop was Gustaré Kitchen, situated right behind The Goose Station, with the address at the ground floor of W Tower, 39th Street, Fort Bonifacio. Gustaré Kitchen is owned by Ginny de Guzman, the former owner of Sugar House. At Ginny’s Gustaré Kitchen, everyone was treated with Ginny’s calamansi sansrival, canonigo and meringue kisses.

The second stop was Prost, a German beer bar located at the ground floor of Pointe Building, 26th Avenue corner 5th Avenue, Fort Bonifacio. It is also beside the Early Bird Breakfast Club.

I came in early so I got the chance to see Prost empty.

This was when all the guests hadn’t arrived yet, of course except me. While waiting, I took the opportunity to take pictures of the empty German bar.

This was when everyone came in to enjoy what Prost had to offer. It was full house!


The Goulash was served with Bread Sticks

First on the table was the goulash, followed by the rosti, spaetzle, Nürnberger sausage and finally the sausage platter composed of a selection of Hungarian, kielbasa and bockwurst.

Every dish was a new discovery for me except for the Hungarian sausage that was a familiar favorite.The Goulash, which is a German soup made from stewed tomato sauce, corned beef, potatoes and Hungarian sausage, was rich in taste. This stew reminded me of pork and beans. This was served in a miniature cup, just the right amount to have space for other dishes.

The Goulash, which is a German soup made from stewed tomato sauce, corned beef, potatoes and Hungarian sausage, was rich in taste. This stew reminded me of pork and beans. This was served in a miniature cup, just the right amount to have space for other dishes.



The rosti is a pancake-sized hash brown topped with egg, cooked sunny side up. The fried hash brown was crunchy to the bite, but inside was smooth with a certain texture to the palate as the potatoes were grated like shoe strings.

The spaetzle, a dish found in Germany made from egg noodles or dumplings, I found to be like rice except it’s more like a pasta.
What everyone was digging into though were the sausages, which were such a hit.

Hungarian Sausage

The Hungarian sausages were immediately wiped out from the table because of how good it was. It was chunky, juicy and had a bite to it, although I personally found it a little too mild since I was looking for the spice usually found in Hungarian sausages.

Nürnberger Spiral

The Nürnberger spiral, on the other hand, caught everyone’s attention. The length of the sausage was coiled to fit almost the whole platter. It also came with fries so the dish was good for sharing.

Here’s my Instagram post on Prost!

Food of the Future

For the third stop, we were all transported to the Future Feast, the culminating event for “The Apocalypse Project: Imagined Futures,” an exhibition about our environmental futures under climate change. This occured at the Mind Museum, the country’s first world-class science museum that caters to Filipino families and students, both from private and public schools.

The Future Feast at the museum came to be the shock of our lives — and no it’s not the Tyrannosaurus rex that stood tall looking ready to devour us. It was the menu the chefs came up with in collaboration with the museum. Together they insisted that in 2050, livelihood will be different from today, that we should rethink our food supply and get used to munching on the kind of delicacies they had prepared for us.

The menu included chef Ian Carandang’s nut milk ice cream bar, chef Sau del Rosario’s togu moringa and aloe vera panna cotta, Kyle Imao’s croquek and seaweed tempura, Nancy Lumen Reyes’ Jello Insekto and Jeepers Creepers that both had fried locusts in it and EAT’s banana bread and burger patty made from real earthworms, not gummy worms. I gulped, my heart in my hand, just reading the dish labels in their booths.

After scanning the food around, my first instinct was to head for the safest booth I saw, Sebastian’s Ice Cream booth by chef Ian Carandang. Here he served nut milk and nut milk ice cream bars. His nut milk came from cashew nuts, which he mentioned can be “a dairy replacement. It is a climate change ingredient we can drink to survive in the future.” Before taking a gulp at his nut milk, I had to make sure it had nothing eerie in it, no secret ingredient that would widen my eyes. Thankfully it was really just made from cashew nuts. The nut milk was quite odd — like a watered down soya milk with a woody aftertaste. But the Dive Bar, Carandang’s artisan ice cream on a stick, was really good. If I had to live on this to survive, I wouldn’t mind. It tasted exactly like a banana cake made into an ice cream.

Chef Sau del Rosario, the Green Chef, had on display his togu moringa and aloe vera panna cotta. They were also at the top of my list. I would gladly be a vegetarian in the future if these were the dishes.

Togu Moringa and Aloe Vera Panna Cotta

Chef Sau said, “Moringa or more commonly known in the Philippines as malunggay, can be planted almost anywhere, and it is very fast growing and rich in vitamins. Soya bean can also be a dairy replacement. That is why these are very good resources for futuristic recipes, they are healthy and sustainable.”

I enjoyed the togu moringa and aloe vera panna cotta, which was also topped with banana, candied ginger and açai berry sauce. It was refreshing, healthy and tasted like a pastry dessert a cute little fat kid would run to.

Seaweed Tempura

Kyle Imao, the kid who won the first Junior Masterchef Philippine edition, prepared croquek and seaweed tempura.

He said, “The croquek is made from chicken, which is easier to produce rather than pork and/or beef. It also has potatoes, which can be a replacement for rice or wheat as a carbohydrate.

I also have along with me my seaweed tempura. Seaweed is very sustainable while the cassava flour replaces corn starch.”


Kyle had his croqueks shaped as an egg and showcased them together with colorful metallic plastic eggs in a plastic tray.

Last but not least were the locusts and earthworms being given their chance to shine at the booth. Of course this was the scare of my life.

Jello Insekto

Jello Insekto

Dish on the Dishes

Nancy Reyes Lumen, the Adobo Queen who comes from family-owned restaurants like Aristocrat, Reyes Barbecue and Serye, found her way to the Future Feast showing off her locust inventions. She strictly reminds people though that what she served at this booth were not served in their restaurants.

Nancy’s Jello Insekto came in clear jello’s shaped from the ice tray. Inside each jello was a locust that looked fast asleep. Though I would rather not have disturbed its peace, Nancy kept promoting her goods to people that her tray was almost consumed.

She said, “I wanted to make the locust visible, which is why I used a clear jello. I want people to know what they’re eating; I want them to see the locust. The procedure for the Jello Insekto was not too complicated. I made my own chili spice, added adobo powder and fried the locust to a crisp and then dropped it in the jello. Try it!”

I smiled back at Nancy, but I just couldn’t — not yet, not now. Maybe when the times are prehistoric, and that is still a maybe.

Nancy also had popcorn, I mean Jeepers Crispers — locusts made into a snack to delight on. They were in opaque paper bags exactly like fried snacks ready to eat, except I just wasn’t ready.

Nancy added, “Locusts are very rich in nutrients and can be farmed sustainably. It is a climate change ingredient we can look forward to!”

Salis-Vermi Steak with Mushroom Gravy and Sautéed Talilong (Water Leaf) Weed

As if locusts weren’t enough, there were also earthworms on the menu. Since when did humans become fish who preyed on worms?! I just couldn’t digest this idea, much more the dish. I tried though, I really tried.

Eric Capaque and Claudette Dy of EAT had for their dish Salis-vermi steak with mushroom gravy and sautéed talilong (water leaf) weed. They claimed that earthworms are easy to grow and are rich in protein and other nutrients; weeds are high in protein and a good source of iron, calcium and vitamins A and C, and that banana peels are waste products that we can use as food. Unfortunately, the burger patty was black and did not even look appetizing at all.

Fancy looking poop, but it’s actually banana peeling if I’m not mistaken. Eek!

It looked like a burnt patty of some sort, and what made it more disheartening was what I suppose was the banana peeling designed like fancy poop on the side. Did I mention it was yellow? There’s no other way to put it.

They also served banana vermi cupcakes still made with earthworms. It kind of destroyed my image of banana cakes especially since I love them. Unfortunately, I still couldn’t find it in me to try the worms in that form.

Banana Vermi Cupcakes

Not for the Faint of Heart

BGC Eats 2014 was definitely different that year, and there’s more room for those who are strong at heart and adventurous with food.

Gabrielle Borromeo

Author Profile

Gabe organizes what she sees around her and loves to put it into words. She has been contributing her articles for the Daily Tribune newspaper, Tinig ng Marino (maritime) newspaper, Cook magazine, Appetite magazine and F&B World magazine.

You can contact Gabrielle at: gabrielle_borromeo@write-experts.com

Fantastic Potatoes

Fantastic Potatoes

Gabrielle R. Borromeo

The Daily Tribune | June 04, 2014

The United States Potato Board (USPB), the United States Embassy Foreign Agricultural Service (FAS) and the United States Department of Agriculture (USDA) have brought US Tablestock Potatoes closer to the Filipino by making it increasingly available in the market.

Now restaurants and households may easily get a hold of russets, long whites, round whites, waxy reds, nutty flavored blues, purples and fingerlings in their most natural state. The potatoes are grown in the ideal growing temperatures, rich soil, state-of-the-art processing facilities and generations of expertise required by the US Frozen Potatoes. Consumers can be assured of a steady supply because US potato growers offer a plentiful year-round delivery of the finest potatoes that meet stringent FDA and USDA specifications. 

To further encourage the trade of US Frozen Potatoes in the Philippines, the USPB provides several support programs for establishments that use 100 percent US frozen potato products. One of them is the Best Practices Seminars and Training Programs where restaurant staffs is trained on proper storage, handling and preparation of US frozen potatoes to create the best tasting dishes.

Seminars about menu development are also practiced to help food service partners be aware of global trends and practices. Co-Op Promotions is also another support program wherein the USPB supports part of the promotional costs of the new menu using US Frozen Potatoes. Lastly, the USPB does ongoing research into trends and consumer attitudes to further help the establishments maximize their sales by capturing market trends, consumer attitudes and eating habits of their customers.

In gratitude to the Filipinos who have learned to love the spud and now welcome it in the Philippines with arms wide open, USPB held several events in celebration.


Cheyenne and I, all dressed up for the USPB event at Discovery Country Suites Tagaytay. Matchy matchy! 😉

The first event was held at Discovery Country Suites, Tagaytay City where renowned innovative and in-demand Chef Sau del Rosario joined forces with USPB to launch their compilation of recipes called Tasteful Taters.

This recipe book, produced and currently available through the USPB, stars US Frozen Potato products in a number of popular dishes from the Philippines and all around the world, with each one tried, tested and given Chef Sau’s five-star treatment.

During the event, Chef Sau prepared a demonstration of selected dishes to showcase the mastery and skill needed to emphasize the luxurious qualities of the US Potato just as featured in Tasteful Taters. He showed the audience the process he undergoes when coming up with exciting twists to existing favorites. It is no surprise that his gastronomic wizardry has found its perfect match in the adaptable ingredient. The event was also a rare chance to see recipes come to life by the famous Chef Sau himself.

Chef Sau del Rosario preparing the demonstration.

The next event was a two-day seminar at the Makati Shangri-La Hotel. The first day was all about getting to know the US Tablestock Potatoes. It demonstrated also how to use the spud as both light fare and all sorts of meal courses from appetizers to desserts. The event was graced by Sarah Reece, the USPB international marketing manager to voice out the importance of the spud to the attendees.

A buffet spread featured the culinary possibilities of US potatoes, which remain endless, given their flexibility in elevating the flavor, texture and appearance of food.

Since potatoes have become a classic ingredient of some of the world’s best cuisines including dishes from the Philippines, USPB has promised a steady supply of US potatoes in order for the Filipinos to continue their work and talent in the food industry.

For more information about US Tablestock Potatoes, please visit www.potatoesusa.com or www.potatoesusa-philippines.com; or call 8534-8534 or 8534-8223.

Gabrielle Borromeo

Author Profile

Gabe organizes what she sees around her and loves to put it into words. She has been contributing her articles for the Daily Tribune newspaper, Tinig ng Marino (maritime) newspaper, Cook magazine, Appetite magazine and F&B World magazine.

You can contact Gabrielle at: gabrielle_borromeo@write-experts.com