To Chef Reggie, thanks for including me in your column today.
It was absolutely wonderful meeting you and I haven't forgotten our conversations that night.
I'm elated to know that you understood my passion for food.
Here's Chef Reggie's column:
http://lifestyle.inquirer.net/food/food/view/20110127-316821/Bay-area-hotel-has-steaks-done-to-perfection
KITCHEN RESCUE
Bay area hotel has steaks done to perfection
By Reggie Aspiras
Philippine Daily Inquirer
Good enough to keep the image on your phone so that you can show other restos exactly how you want them done
I HAVE MET many food lovers but few of them are as passionate as Babyruth Chuansu whom I met during Pinoy Eats World’s fifth Guerilla Dinner.
She spoke about food in a fashion so fiery, with eyes locked in a vision of whatever dish she is momentarily enthralled by. Just listening to her would make your mouth water.
I was so impressed when we talked about steaks. She playfully showed me a photograph of a perfectly done steak on her phone and quipped: “You know chef Reggie, when I order steak, I show them this, the way I want my steak done. I took this at the Fireplace where they get my steaks right all the time.”
She doesn’t want to be disappointed. “If they cannot do it this way I would order something else,” she says.
Then I realized, the Hyatt’s Fireplace… I have not given it its due.
I have almost forgotten how well this hotel tucked away in the bay area prepares its steaks.
I paid executive chef Josef Miklavc a visit to see what’s cooking.
Just walking into the Fireplace is always a thrill. The warmth and glow from the Beech Ovens give this place its distinct homey charm. As I sat down, he warmly greeted me with his cheerful smile.
I left it all to him to shape my dinner experience and I was not at all disappointed.
The freshly baked bread was perfect—crusty on the outside, moist and soft on the inside. With sun-dried tomato tapanade, it was sheer perfection.
From experience, I can tell that a perfectly baked bread is a portent of tastier things.
Miklavc gave us a most flavorful smoked duck, with watercress, roasted beets, reblochon wafer, walnut vinaigrette, followed by a tasting plate of steaks cooked medium to perfection, like only the Fireplace consistently does.
On that sampler plate were Snake River Wagyu from US, Tajima Wagyu from Australia, Certified Angus Beef from America with Potato Gratin and garden vegetables.
All three steaks were impeccably done, with one being better than the other only as a matter of your personal preference.
They melted in your mouth, one with a bit more bite to it; all perfectly seasoned and cooked. The rich and creamy potato gratin made each bite hearty.
The idea of having three different steaks on one plate is sheer genius. Now, you could have three different palate experiences—and a good topic of conversation. Each steak has its distinct bite, chew, taste and character.
Many people who go into the nitty-gritty of fine cuisine would have a blast just figuring it all out.
For dessert, there is something you should never miss at Hyatt—its homemade ice cream, enjoyed alone or as part of a concoction.
I’ve discovered that few make ice creams like they do at Hyatt. The ube ice cream is without a doubt the best I’ve tried. That night, capping our protein-packed dinner was the decadent Chocolate Soup with homemade cracked black pepper vanilla ice cream.
I knew exactly what to expect when I came for dinner but somehow, the reaffirmation was still a fresh experience.
If you crave for steaks cooked to perfection, and a place with ambiance and good service, Fireplace should be top of mind—like steak samplers for Valentine’s Day (tel. 245-1234).
Preparing for Perth
On Feb. 7, Le Toque Blanche will need your help.
Let us support our LTB Philippines Culinary Team as they prepare to battle it out at the Western Australian Oceanafest Culinary Competition in Perth on March 22, 2011.
Our team, led by Ariel Manuel, has chefs Ruel Tiquis and Garry de Guia of Lolo Dad’s Café and Brasserie 6750, chefs Jasmin Magallanes and Cyrille Ermita of Enderun Colleges. They will go up against the national teams of Singapore, HK and Australia in the Restaurant of Nations Competition.
On Feb. 7 the team will present a special three-course menu: Asian Pot Au Feu with Prawns and Scallops in Light Ginger and Lemongrass Broth, Roasted Saddle of Lamb with Shiitake Crepinette, Sweetbreads, Pea Flan and Marinated Vegetables, Spiced Pineapple on Coconut Dacquoise with Yogurt Mousse and Almond Brittle
Call Girlie now at 8108735 or 8102763. Only 86 seats available! See you!
Classes
For my 2011 cooking class schedules, call 0917-5543700, 0908-2372346, 4008496 or 9289296
E-mail the author at raspiras@inquirer.com.ph
Here's the link to my own blog about Hyatt's Fireplace!
http://babyruth812.blogspot.com/2010/06/my-date-with-destiny-fireplace_15.html