Iron Chef Manila

This past weekend, I hauled myself over to the Palms Country Club at Alabang for their version of the "Iron Chef" competition. The contestants were all members, organized into groups of four--no credentials required. I was there to support bosom friends, two of the "usual suspects", Jun and wife, Abigail, who is, by far, one of the best cooks I know. She has an incredible palate; her taste is always spot-on and has never, ever failed. Plus, she is just one of those lucky people who cook by feel. Forget recipe books, her recipes come from her head and her heart. As far as I'm concerned, she was born to create fantastic dishes. The irony is, she is a top banker in one of the biggest International banks. Talk about left and right-brained. Yes, folks, some guys do get all the luck!

As though that weren't enough, she was teamed up with only best--Nicky Camcam, a Les Roches, Switzerland educated, Internationally-trained Chef, who has such a sophisticated and yet delicate palate. Deadly combination, if you ask me. Their group, christened "Crack Pots", was completed by Margot Garcia and Mike Garcia, who were invaluable in their culinary input.

There must have been about five or six teams, who all did their best. The energy was frenetic in some groups, but the most relaxed and the most fun to watch were the Crack Pots, whose members were dancing away as they went through their tasks. Chef Nicky manned a tight ship but always with his trademark jovial, wacky, countenance. His sous chefs, Gail, Margot, and Mike were always quick on the draw. Their menu was astounding. The contest's premise was that they had to use mandatory ingredients such as beef and salmon and condiments such as hoisin sauce, mayonnaise, and capers. They came up with a blow-me-away appetizer, which was pan fried salmon and prawn with a cilantro sauce. Their main course was the "piece de resistance". It was top blade of beef, sliced thinly, drizzled with a reduction of demi glace, hoisin and lemon grass, which was simmering for almost four hours. I tell you, I could bathe in that sauce! It was served with blanched asparagus drizzled with lemon-zest infused, whipped mayonnaise. Fantasmagoric!!! There are simply no words.

But wait. Here's the thing. They didn't win first place. They run away with first runner-up because of one measly point. Imagine that. One point. Oh well. Doesn't matter. I can't say much about the qualifications of the random judges. I know one was from the California Culinary Academy and he's good. The rest, I really can't say much because, well, there's nothing to say. To my mind and most definitely to my tummy, they were the champs, hands down!

Kudos to The Palms for a well-conceptualized, well-organized event!