Table Love by Pinky sets the dining experience at Gallery by Chele’s Tasting Menu launch
Chemist and entrepreneur, Pinky Tobiano, has been creating beautiful tablescapes (“with love”) to make dining all the more joyful and unforgettable, as seen in her lifestyle program on TFC and iWant.
“Tablescaping is my love language,” says Tobiano. “My tablescapes allow me to express my love, my gratitude, and how I appreciate the people closest to me. Each detail is carefully curated from the plates, to the flowers, to the theme, and to the personality of my guests.”
In collaboration with Table Love by Pinky, Gallery by Chele shared his latest tasting menu inspired by local flavors for a sumptuous holiday feast.
The festive table setting by Pinky
Spread across the long table were pine leaves freshly harvested from Baguio to not only capture the look but the aroma of the holidays as well. Red and gold decorations, along with bespoke hand-made ornamental birds created by Neric Beltran, complimented the lush greens on the surface.
The sophistication of the food perfectly matched the royal blue Versace plates with gold ornaments that were also lined along with the silverware and tall glasses.
What’s new from the Gallery by Chele’s
The owners of Gallery by Chele, Chef Jose Luis “Chele” Gonzalez and his culinary partner, Carlos Villaflor, prepared a fusion of Spanish and Filipino cuisines. The partners want to “bring ingredients, techniques, cultures, and traditions together and weave cross-cultural culinary innovations that move beyond borders.”
The restaurant’s latest menu remains by that identity— mixing Filipino and neighboring Asian countries’ flavors with foreign palates. Its corn tamales feature a taste of laksa to the Mexican dish, with a corn puree infused with shrimp heads, cilantro oil, wrapped in corn husk, topped with fried alamang and garnished with micro cilantro.
Another dish that pays homage to a major region in the Philippines, Gallery by Chele made Bicol Express inspired by Japan’s chawanmushi or egg custard, adding green chili oil to emphasize the flavor of the custard, and snow pea seeds to give texture and freshness.
Aside from those, they also took inspiration from Kaiseki, a traditional Japanese multi-course meal that consists of a sequence of light dishes. Their version is from the development of the lacto-fermentation process. Tinapa and calamansi topped with tomato sorbet were used as substitutes to katsuobushi and yuzu, respectively.
The historical fusion in Across the Seas was also remarkable — noting the colonization of Spain in the Philippines, they made adobo with a twist. It serves as a reflection of the various influences of Filipino dishes as this viand is a mixture of Spanish and Chinese cultures.
Of course, it wouldn’t be Christmas in the Philippines without bibingka as it is a Simbang Gabi staple in our country. Gallery by Chele served this last for dessert.
These bites are all must-try. Gallery by Chele is open for dinners from 5:30pm – 10:30pm every Tuesday to Sunday at 5/F Clipp Centre Building, 39th Street Corner 11th Avenue, BGC, Taguig City, Philippines. Make a reservation via reservations@gallerybychele.com
For more artful tablescaping check out @TableLovebyPinky on Instagram.
The post Table Love By Pinky Gives A Luxurious Holiday Dining Experience appeared first on MEGA.
Table Love By Pinky Gives A Luxurious Holiday Dining Experience
Source: Insta News Pinoy
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