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One Afternoon, Four Filipino Chefs, Six Spanish Recipes At The Metro Kitchen Series

On one fine Saturday afternoon, the curious, the interested, the aficionados—all lovers of food— gathered for the first leg of The Metro Kitchen Series. Launched at The Atrium of Shangri-La Plaza, four of the country’s better known chefs shared Spanish recipes, perfect for the upcoming holiday season when parties are aplenty. Designed for the home cook, the cooking demo provided valuable tips that make cooking convenient, easy and most of all, delicious. As an added bonus, everyone in the audience had the chance to try each of the chef’s dishes and take the requisite selfies with their favorite chefs.



Seafood Paella by Chef Robby Goco

Chef Goco is behind the wildly successful Cyma Greek Taverna and Souv, his contemporary approach to Greek cuisine. One of the pioneers of the organic farm-to-table restaurant concept in Manila through his 5-year-old Green Pastures, he is passionate about food and is fascinated by nuances, layering his dishes with unique flavors that come together like a symphony.


He started the afternoon with his demonstration of Seafood Paella. And yes, his recipe and his cooking are complicated to someone just getting started in a home kitchen, but once you resolve to level up on your cooking skills, the results will prove that hard work pays off. Besides, who else will tell you to burn rosemary and add it under the cover of your paella so that all that aroma adds a subtle flavor that you never thought of?


Apple Compote and Chicken Liver Páté by Chef Tatung Sarthou


Chef Sarthou is your daily dose of cooking in Umagang Kay Ganda. He is also the author of Philippine Cookery: From Heart to Platter, as well as the just-published Dishkarte, a helpful treatise on inspiring flexibility in the kitchen. That afternoon, he used the Dowell Digital Glass Blender to execute his recipes of Apple Compote and Chicken Liver Pâté. He showed the audience that a dish as sophisticated as a pâté can be done so easily, adding that it would even make a great holiday gift. To preserve, just put the pâté in a mason jar and sterilize for 5 minutes in boiling water, a simple canning technique for the home cook. He also demonstrated the effectiveness and versatility of the Dowell Electric Pressure Cooker and Dowell Induction Cooker.


Spanish Chorizo by Chef Rolando de Gracia


Chef de Gracia heads the kitchen of the Spanish bistro Wobbly Pan located at Shangri-La Plaza. He honed his craft cooking in cruise lines and after years of sailing, he decided to stay put. He demonstrated the art of sausage making, particularly Spanish chorizo, sharing his marinade recipe, technique in handling sausage casing, and extruding the meat into the casings with a special machine for the final tie-up. Since not everyone has a sausage stuffer at home (I know I don’t.), the home cook has 2 options—cook the chorizo hubad (without casing) or go to Wobbly Pan and enjoy Chef de Gracia’s Spanish chorizo at the restaurant.


Callos and Churros by Chef Sandy Daza

Chef Sandy is always a crowd favorite. Funny and articulate, he is comfortable in front of an audience, first appearing on TV with his mother, culinary icon Nora Daza. He currently hosts two shows on Metro Channel, Casa Daza, a cooking show where he shares recipes and cooking techniques, and FoodPrints, a travel and food show. He has a regular food column in the Philippine Daily Inquirer and owns popular Filipino restaurants Casa Daza and Wooden Spoon. For the afternoon’s Metro Kitchen Series, he cooked his version of Callos and a simplified dessert of Churros.


It was a delicious way to spend an afternoon, tasting and learning, with a chance for a meet and greet with chefs, and raffle prizes from Dowell and Kitchen Works. With the success of the first Metro Kitchen Series, the second one is definitely something to look forward to.


For updates on the 2nd leg of The Metro Kitchen Series, visit Metro.Style.