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We Sat Down For an Epicurean Dinner with Jason Atherton

Michelin-starred chef Jason Atherton was in town last weekend to cook up a special set menu at his first and only restaurant in the Philippines, The Pig and Palm.

Michelin-starred chef Jason Atherton was in town last weekend to cook up a special set menu at his first and only restaurant in the Philippines, The Pig and Palm. As this is is his first visit this year, it’s a special menu indeed, considering that he has sixteen other restaurants scattered across the globe to oversee.  

Jason holds four coveted Michelin stars under his belt alongside titles like “Chef of Year” and having many of his restaurant hailed as some of  the best restaurants in the world. It’s no surprise that he’s earned that many accolades; he’s worked his way to the top by training with top-tiered toques. 

Chef Jason Atherton

His first restaurant, Pollen Street Social, earned its Michelin star three months after they set up shop. It’s among the fastest to earn a Michelin star in the world. What’s admirable about Jason is how he still has his feet planted firmly on the ground—he may have earned four Michelin stars, but he says he’s not looking to get any more. 

“I enjoy being part of Michelin, but I’m not obsessed by it. I don’t crave it. We are where we are. But we work to keep it, of course. As long as the customers are happy and they like our food then that’s okay,” he shares casually. “I don’t worry about it too much.”

At The Pig & Palm, Jason ensures that his philosophy of keeping the customers happy is upheld. The restaurant has made a remarkable reputation for itself as one of Cebu’s culinary gems, two years since its launch. 

I’ve frequented the restaurant for a long time now, and the quality of the food still surprises me each time I pay a visit. Last Saturday, Jason created a special set menu that teased the tastebuds. 

A six-course meal, the dinner started off with canapés and cocktails. Their cocktail menu gives you a variety to choose from, and is arranged in a way that goes with each course perfectly, from appetizers to dessert, and even have their respective hashtags for when you’d like to post it on social media.

Their Dill or No Dill, which is available at every restaurant managed by Jason, is a crowd favourite; it’s made with gin, lemon juice, elderflower cordia, cucumber, dill (of course), and rimmed with smoked salt. Try their McBanDaq, which I describe as a deceptively dangerous banana milkshake, or their quirky Coff’ Medicine, a concoction of Don Papa rum, Kahlua and espresso, that comes with a doctor’s prescription.

Seared tuna with feta cheese, tomatoes and black olives

The first course was their Seared tuna with Feta and Pistachio Mousse, Tomatoes and Black Olives. To be honest, I don’t always get to finish dishes that have raw (in this case, seared) fish, but I surprisingly did with this dish. It was that good. The tuna was fresh and had no strange fishy aftertaste, probably offset by the roasted tomato and the balsamic reduction. The parmesan tuile and minced black olives on top added a burst of umami to the already harmonious flavors. 

Cold-smoked duck breast with pickled cabbage, foie gras parfait and candied walnut

The Cold-Smoked Duck Breast was divine. As someone who loves duck, this dish left me wanting more. The duck breast was cold-smoked with apple wood, giving it a delicate flavor. The pickled red cabbage on the side complemented it very well, along with the foie gras parfait.

Fillet of British beef with potato fondant, roasted pumpking and oats

The star of the dinner was their Fillet of British BeefThe Pig & Palm is proud to be the first to market British beef in Cebu, and it did not disappoint. Succulent and tender, it could make other kinds of beef give a run for their money. The sweetness of the roasted pumpkin and the richness of the potato fondant rounded off the dish.

Black forest gateau

For dessert, we had their Yogurt and Calamansi White Chocolate Lolly, which was tangy and refreshing on the palate, and their Black Forest Gateau, a decadent dessert made with layers of cherries, chocolate cake, and chocolate mousse. 

Jason shares that these dishes will be available on their regular menu soon, so don’t worry if you didn’t catch him when he was in town. Meanwhile, make sure to check out their cocktails and the other items on their menu!

MSY Tower, Pescadores Street, Cebu Business Park
For inquiries and reservations, call +63 917 657 6866
Open 11:00 AM to 12:00 AM from Tuesdays through Sundays

Culture

The Uncommon Traditions that Mexicans and Filipinos share when celebrating the Day of the Dead.

Dia de los Muertos

By Allain Dumon Fonte

The 2nd of November is All Soul’s Day, a holiday that is very important to many Filipinos to remember our loved ones who passed on. This is also widely celebrated in Mexico as “Dia De los Muertos” or in English, “The Day of the Dead”. And Mexicans celebrate the 2nd of November grander than they celebrate Christmas. Well, you can witness it from the Disney movie, “Coco”.

As All Soul’s Day or Dia de los Muertos is about to end, here are some interesting traditions and superstitions that Filipinos and Mexicans share:

1. IT IS NOT ON THE 31st OF OCTOBER

Dia de los Muertos or All Soul’s Day is not practiced on October 31st or on the Hallow’s Eve as many other western cultures practice; but we celebrate it on the 2nd of November. We celebrate November 1st as All Saint’s Day or the Day of the Holy, while in Mexico they call it Dia de los Innocentes or Dia de los Angelitos to commemorate the children who died too early in life.

2. THE RITUAL

Both in Mexico and in the Philippines, we visit the grave of our loved ones and we clean it well. This is a ritual to honour their resting places and to let them know that they are never forgotten.

3. FLOWERS INVITE SPIRITS

In Mexico, they believe that the scent of flowers attract spirits. So the flower offerings are invitation to their dead loved ones to visit the living families. While in the Philippines, we believe that flowers offered to the dead exalt the souls and somehow fill in the sadness that we feel when missing our dead loved ones.

Most of the time, Filipinos choose all-white flowers to offer because white is the absence of colour, which means the absence of Joy and happiness. White also symbolises purity of soul which we hope our dead loved ones will attain as they journey to heaven. While in Mexico, they have the yellow Mexican marigolds as the official flowers of the dead that will guide them in their journey to the afterlife.

4. THE LEGEND OF THE MONARCH BUTTERFLIES

Both cultures believe that monarch butterflies are dead loved ones who visit us and show their appreciation that we have not forgotten them. A presence of monarch butterflies also means that our dead loved ones are always there guiding us and looking after us.

5. A PICNIC IN THE GRAVEYARD

Spending a night at the graveyard and picnicking with the rest of the family may sound very creepy to many; but to both Filipino and Mexican cultures, picnicking and spending a night at the cemetery is a must to show our love to our dearly departed. It is the only time in the year that families gather and tell stories of the dead loved ones and how colourful or how great their lives were.

6. FOOD FOR THE DEAD

In Mexico, they have what they call “ofrendas” or an altar where the pictures of their dead loved ones are displayed and offered with flowers, candles, and their favourite food. Very similar to the Filipino culture of cooking the favourite food of our dead loved ones and everyone in the family enjoys the food for dinner.

My family tradition involves me driving all the way to Colon street and buy that famous Snow Sheen’s “pancit canton”. This is my granddad’s favourite snack. Sadly, the old Visayan Restaurant is no longer there. My late uncle and my late grandpa love their sweet ad and sour fish. We also set up an “ofrenda” on their graveyard and eat their favourite food while picnicking in the cemetery. We do not spend a night in the cemetery; but while we are picnicking there, we usually play the songs of Pilita Corrales and Susan Fuentes that my late grandpa used to listen every afternoon while enjoying his coffee, pan de sal, and pancit canton.

What about your family traditions? Share your thoughts by commenting to this article.

MODEL: Michael Joseph Mortola Enriquez & Alexis Wingfield
PHOTOGRAPHER: Gianne Paolo Anciano
HMUA/DESIGNER: Hazel Ocaba
STYLING: GPA Lifestyle + Clothing

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Culture

Catch Ted Lasso the Emmy Award Winning Comedy Series on Apple TV+

Catch Ted Lasso the Emmy Award Winning Comedy Series on Apple TV+

 

Rating: *****/ *****

The multi award–winning comedy series airing on Apple TV+ is one of my favorite shows.  Ted Lasso starring Jason Sudeikis is about a fun good-natured American football coached hired by a British soccer club (AFC Richmond in London) to become their new coach.  In spite of the fact that Ted has no experience or knowledge about British football/soccer, his positive demeanor and charm helps him overcome the animosity of the team’s players, staff and fans.  Eventually Ted wins over the team and the locals as they fight for position in the English Premier League.

The show won the 2021 Primetime Emmy Award for Outstanding Comedy Series and 7 Emmy Awards in its 2 seasons and Season 3 is just around the corner.  You can catch Seasons 1 & 2 of Ted Lasso on Apple TV+

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Culture

PANDEMIC DIARIES: Twelve Months Later

Photos taken by Pablo Quiza around Cebu City during the months of March, April and May 202

AS WE APPROACH ONE YEAR under pandemic times, we look back at March 2020 with fascination. And awe. We had 12 months of lockdown and survived the so called new normal. We lived with masks and alcohol even today. Carless roads and dark malls. Those were the early days of March, April and May.
It stretched to October and past Christmas. No Sinulog. Virtual parties on Zoom and virtual mass on You Tube and FB Live. We debated on the best meds to take if we get sick and whether to wear masks (please do!). We scampered for face shields and anti-viral sprays. Vitamins C and D and zinc. Later, we survived being swabbed and we learned the difference between a PCR and an anti-gene test. The latter cost less.

We dreaded the declarations of IATF mandated from Manila. And we got mad at the police chief who had a birthday party while his people were busy locking up everyone violating the lockdown. Most horrifying of all, we needed to produce IDs! Are you a resident of Barangay Lahug or Banilad? Are you employed and why are you still working? Everyone suffered thru endless checkpoints. Most sad of all are those using motorbikes, they seem to get the raw end of the deal since those with cars are not as scrutinized. We managed to trick the system by putting a big handwritten note in front of the car: COMPANY CAR, and zipped tru the police desks in the middle of the road. Don’t even think of travelling, by plane, boat or bus. The collection of the required documents is enough for one to get exposed to Covid.

We learned to shop online, order groceries and necessities thru delivery. We slowly moved towards cashless payments. Gcash and banks like Union Bank and China Bank with friendly apps are heroes for making life easy for most of us to spend what little cash we have to spend on Lazada or pay the VECO bill. Oh and we binged on K dramas on Netflix and You Tube, kamsaminada.
As 2021 enters, there are some good news. For those obsessed with news, you already know that 7,000 vaccines arrived last March 2 in Cebu, with more expected in the next few weeks. The death rate is not as high among those who caught this pesky virus, which tells us that doctors in the hospitals have some proven expertise in dealing with Covid. More cures should be in the horizon.

Meanwhile, lets continue dreaming of the day when we can cross borders again, even if its just Bohol or Boracay, Bangkok or Hong Kong. Ready those luggages and bags bought during the 3/3 sale in Shopee in preparation for the day when we can take the ferry or the plane for new adventures.

 

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