Sharing Family Heirloom Recipes
From their homes to our plates, Marriott Hotel Manila introduced a heartwarming concept that bridges personal family traditions for everyone to sample.
Text and images courtesy of Tedrick Yau
June 6, 2023
The chefs and their family members with Chef Meik Brammer
From their homes to our plates, Marriott Hotel Manila introduced a heartwarming concept that bridges personal family traditions for everyone to sample. Famsgiving Thursday is a dining experience featuring select Filipino heirloom recipes of relatives of Manila Marriott Hotel’s very own chefs led by Executive Chef Meik Brammer. Options are quite plenty highlighting not only how Filipino dishes are innovated by each family, but also showcasing the distinct taste of the province it came from.
Start fresh and healthy at the Lumpiang Sariwa ng Rizal station of Chef Earl Jacinto and his mother-in-law, Blesilda Besin. For another vegetable dish option, try the Pinakbet or mixed vegetables cooked with bagoong or shrimp paste by Chef Oscar Gutay and his mother Irene Gutay. Eggplant takes centerstage with the Minanok na Talong by Chef Paul Alarcon and wife Christine. This creamy eggplant dish is prepared with coconut milk and a mixture of vinegar, salt, and onion to balance both the sweetness and sourness of the dish.
Lumpiang Sariwa ng Rizal, Pinakbet, Minanok na Talong
For fans of ceviche, there are two dishes that you must try. Look for the station with the Pork Kilawing Labanos by Chef Alvin Valino and his aunt Emma Gatchalian, as well as the Sinuglaw Pork and Fish by Chef Allan Dan Dan and his wife Annalisa Dan Dan. It’s a fresh take on marinating the ingredients with vinegar and letting the flavors be enhanced more by the acidity.
Pork Kilawing Labanos and Sinuglaw Pork and Fish
My personal favorite is the Sinampalukang Kambing ng La Union by Chef Eduard Agas and his uncle RC Garcia. The taste gives everyone a taste of La Union’s cuisine. Goat meat is cooked with tamarind to create a savory taste.
Sinampalukang Kambing ng La Union
Pork lovers will enjoy the Pork Pochero De Alfonso by Varias family represented by Chef Jenny Varias and mom Annalie Varias. The dish is composed of various ingredients such as pork, saba, cauliflower, red bell peppers, and it is mixed with tomato sauce. Another meat dish is the Dinuguan De Aklan by Chef Fem Derequito and Merlie Martinez. The bold Filipino traditional stew is made out of pork blood, cube size cut of pork, spices, vinegar, and brown sugar to balance the taste.
Pork Pochero de Alfonso and Dinuguan de Aklan
Chicken is also highlighted in the menu. The Siquijor Style Chicken Mataar by Chef Sydney Arboladura and mother Eleanor Arboladura is a creamy chicken dish cooked with Filipino spices, red bell pepper, and carrots. On the other hand, the Spicy Ginataang Native na Manok ng Bicol Region is the recipe of Chef Rickson Alcantara and wife Jing Alcantara. The creamy dish is prepared with the native chicken sauteed and stewed with coconut milk. For that extra spice, chili is added in the dish.
Siquijor Style Chicken Mataar, Spicy Ginataang Native na Manok ng Bicol Region, Tiger Prawn
Famsgiving Thursday truly moves the Filipino trait of sharing food forward, giving others the chance to sample one’s family’s recipes that have been passed down for generations, and signifying the appreciation and gratitude of the clan to the invaluable and rich heritage cascaded by their predecessors.
Famsgiving Thursday happens every Thursday until December 2023 from 6pm to 9pm. For more updates, like Manila Marriott Hotel on Facebook and @manilamarriott on Instagram.
