Rum-infused cuisines, drinks showcased

The winners of the savory category with Negrense chefs Don Colmenares (left), Sammy Nuarbe (6th from left), and BJ Uy (right) during the Culinaria and Mixology Screening of the 2019 Tanduay Rum Festival at Planta Hotel in Bacolod City Sunday. (Glazyl Y. Masculino Photo)

By: Glazyl Y. Masculino

BACOLOD City – People got to taste rum as the primary ingredient used in mixed drinks and several local dishes presented during the Culinaria and Mixology Screening of the 2019 Tanduay Rum Festival at Planta Hotel here last Sunday.

Rum, a distilled clear alcoholic beverage which is a by-product of molasses production or made directly from sugarcane juice, was highlighted as the main ingredient during the said competition.

For the savory category, braised pork made by Benedict del Rosario, Reviel Villapana, and Jolito Pandac from Salvador Benedicto town, drunken shrimp stuffed squid by Raymond Jan Ledesma and Matthew Arthem Gelvoleo from La Consolacion College (LCC)-Bacolod, and Pugita made by Dan Altarejos and Christian dela Cruz of Anne Bistro were chosen as top three winners out of six contestants.

For the dessert category, Anne Bistro’s piña colada mousse crunch, Jesus Samuel Solinap and John Alre Dales of LCC’s deconstructed mango shortcake with tanduay flavored beer jelly and rum mousse, and Salvador Benedicto town’s crested pineapple crepe were chosen among the five contestants. They all received cash prizes.

Judges for the culinaria were Negrense chefs Sammy Nuarbe, BJ Uy, and Don Colmenares.

For the mixology category, La Victoria of Kate Jaraiza Tecso of Barholics Mobile Bar Bacolod, La Manzana Verde of Jeffrey Tingoy from Colegio San Agustin Bacolod, Karga Tapas of Jasper Alvarez from Carlos Hilado Memorial State College, Citrus Mojito of Harry Servancia of Wild and fresh mobile bar Bacolod, and Minty pear mojito of Laurence Emmanuel Conlu of Al Fresco Cafe were hailed as top winners among the seven contestants.

Charmaine Pahate, managing director of Eggshell Worldwide, Inc., said it was an open competition to showcase the strength and abilities of chefs, students, and non-professional in the field of culinary.

“We were so happy and surprised to see very good talents coming from different walks of life,” she said.

“Through this activity, we want to educate the people that rum has many uses and not just for socials,” she said.

Pahate said rum is a primary ingredient in culinary products which other may have not known yet, citing their recent chocolate product infused with rum.

Pahate said it’s about time for Bacolod to embrace rum just like how proud California is with their wine.

“We have to embrace such Filipino product,” she added.

Meanwhile, Pahate said the activity was the pre-screening of contestants who will officially compete on the same competition at the Bacolod Government Center on August 17.

Pahate said celebrity chefs and representatives from the World Gourmet Summit, which is one of the biggest culinary competitions worldwide will be invited as judges in the said competition.

There will also be a food bazzar wherein dishes infused with rum will be displayed and sold to the public.

The highlight of the first-ever “Rum Festival” in the Philippines will be on August 24.