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Don’t Miss The Limited Edition “Pintxos for a Cause” At Bar Pintxos This October To Benefit Children With Cancer

Ongoing this whole month of October 2018 at all three branches (Alabang, BGC, and Salcedo) of Bar Pintxos is a special fundraiser offering a limited edition pintxos menu created by eight prominent Filipino chefs, with the likes of Margarita Forés, Claude Tayag, and JP Anglo.

 

Bar Pintxos owners with some of the “Pintxos for a Cause” chef-collaborators, first row from left, Bar Pintxos’ Tinchu Gonzales, Karla Mendoza, JP Anglo, Miko Calo; second row from left, Miguel Vecin, Claude Tayag, Robby Goco (photo by Cyrene de la Rosa)

 

Bar Pintxos will be donating all the proceeds of this month-long sale of limited edition pintxos to Kythe, a non-profit, non-stock organization aimed towards improving the quality of life among hospitalized children with cancer and other chronic illnesses.

 

Foie gras, calamansi mostarda, pili crumble by Chef Margarita Forés (photo by Bar Pintxos)

 

Chef and co-owner Miguel Vecin shares, “This is our way of giving back.” Vecin adds that they have been quite blessed with the success of Bar Pintxos, opening two additional branches in just three years, that they decided that it was high time to give back. Choosing Kythe as a beneficiary was an easy choice. Vecin’s wife, Ria, is a cancer survivor herself, so he can very well relate to the many difficulties cancer patients, not to mention children, and their families undergo.

 

Crispy paella (bringhe) base, taba ng talangka, crispy crablet by Claude Tayag (photo by Bar Pintxos)

 

Originating from the Basque region in Spain, pintxos are tapas or appetizers with various ingredients served on top of grilled bread slices. For this fundraiser, Vecin opted to invite non-Spanish chefs to innovate their own versions of the beloved Basque small dish to make things more interesting. The special pintxos are priced from P150 to P350 each.

 

Chef Karla Mendoza’s fresh goat cheese with five lilies and applewood-smoked bacon (photo by Bar Pintxos)

 

From October 1 to 15, the first batch of chefs offer the following pintxos creations:

Margarita Forés - foie gras, calamansi mostarda, pili crumble

Francis Lim - mushy peas, oyster mushrooms in oyster sauce, grated cream cheese

Karla Mendoza - fresh goat cheese with five lilies, applewood-smoked bacon

Claude Tayag - crispy paella base, taba ng talangka, crispy crablet

 

From October 16 to 31, the second batch of chefs will prepare the following dishes:

JP Anglodinuguan croqueta, atchara alioli, chicharon bulaklak

Josh Boutwood - to be announced

Miko Calo - bone marrow, beef jus

Robby Goco - beef lox on butter fried bread, crispy capers, tomato jam, microgreens

 

“We do plan to do this yearly,” Vecin shares. “The idea is to get as many people from the industry on board.” Let’s hope this event will be well received so that we can look forward to it next October.

 

Bar Pintxos Tapas y Mas

G/F Gesu Building, Don Jesus Boulevard, Alabang, Muntinlupa 

G/F Fairways Towers, 5th Avenue corner McKinley Road, Bonifacio Global City

G/F Paseo Parkview Tower, San Agustin corner Sedeño Streets, Salcedo Village, Makati City

IG @barpintxos, www.barpintxos.com

 

Follow the author on Instagram and Twitter @cyrenedelarosa

 

Photos from Pintxos