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Six Hands Luxe at 180 feat. Chef Sau, Chef Oliver Buenviaje and Chef John Buenaventura

Tagaytay Food & Wine Festival Series:
Announcing… The Inaugural Tagaytay Food & Wine Festival!
• First Grand Tasting @ Tagaytay Food & Wine Festival Highlights (Photo Essay)
• The Fatted Calf X Pilgrim Davao Harvest Dinner (Photo Essay)
• Six Hands Luxe at 180 feat. Chef Sau, Chef Oliver Buenviaje and Chef John Buenaventura

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180 by Chef Sau hosted the Six-Hands Luxe Dinner Experience with Chef John Buenaventura from UAE, Chef Oliver Buenviaje from Perth, Australia, and Chef Sau del Rosario from Manila. This event was one of the best Tagaytay dinners of 2024, featuring truffles, caviar, and world-class Filipino chefs. Among the events during the Tagaytay Food & Wine Festival, this dinner stood out for its high-quality ingredients and generous use of caviar and truffles in every course.


Six Hands Luxe at 180

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Six-Hands Luxe Dinner Experience at 180
by Chef John Buenaventura, Chef Oliver Buenviaje, Chef Sau del Rosario

Chef Oliver Buenviaje
Perth-based Chef Oliver ‘Oli’ Buenviaje, originally from the Philippines, found his passion for cooking through his grandfather’s farm. Overcoming a humble beginning, he trained under renowned chef Alain Ducasse in Paris and worked at prestigious venues like Burj Al Arab in Dubai and Four Seasons in Hong Kong and Macau. Now the founder of Olios Fine Food, Chef Oli aims to establish a high-end restaurant in Perth, driven by the support of his wife Joyce and his dedication to delivering exceptional culinary experiences.

Chef John Buenaventura
Chef John Buenaventura, based in Dubai, is a renowned and awarded professional chef with extensive experience in 5-star hotel operations, Michelin-starred restaurants, and his own F&B hospitality company. Currently, he is the executive chef for Emirates Flight Catering, handling VIP flights, private jets, and presidential planes, and overseeing prestigious global events like the Dubai Desert Classic Golf, Sail GP, and Rugby 7’s. Recently recognized as a senior Culinary Guild member by the Emirates Culinary Guild and World Chefs Association, John will represent the Middle East and Africa in the Global Finals World Chefs Competition at the World Chef’s Congress in Singapore in October 2024.

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Love the Green Mango G&T; its sourness opens up your palate, and the gin gets the party started.

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Chef Oli brought Below & Above Truffles from Australia and Sturia Caviar, presenting these brands as a brand ambassador.

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Warm Smoked Wagyu Beef Tartare
Spanish Paprika & Guajillo Aioli, Burnt Spring Onion Salsa, Crème Fraiche & Sturia Caviar

The first course is smoked ground beef served with bread and caviar.

*Nicolas Feuillatte Brut Réserve NV+ offers tasting notes of crisp apple, pear, and citrus, with subtle hints of brioche and almond. It has a fine, persistent mousse with a balanced acidity and a refreshing, elegant finish.

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Sturia Caviar is a renowned brand known for its high-quality, sustainably farmed sturgeon caviar from France. Sturia, the flagship brand of Sturgeon, offers a variety of caviar that boasts rich, complex flavors and a delicate texture. The brand is highly respected in the culinary world for its commitment to sustainability and excellence, making it a preferred choice for chefs and gourmets alike. Whether enjoyed on its own or as a luxurious addition to gourmet dishes, Sturia Caviar is celebrated for its refined taste and exceptional quality.

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Hokkaido Scallop, Osietra Caviar, Wild Mushroom Consommé, Calamansi Hollandaise, Charred Garden Pea

The scallop is nicely seared and served with caviar, calamansi hollandaise, and mushroom consommé, poured from a pitcher with foraged herbs and local flowers.

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*Warwick First Lady Chardonnay 2022 offers tasting notes of ripe stone fruits, such as peach and apricot, complemented by hints of citrus and subtle oak. It has a well-balanced acidity with a creamy texture and a lingering, refreshing finish.

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Steamed Corn Taho *Suwam na Mais” with Sturia Caviar

This was everyone’s favorite. The suwam na mais is served with a chawan mushi texture, and the caviar adds umami flavors to this savory taho. Sarap paired with Dr. Loosen Reisling.

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*Dr Loosen Wehlener Sonnenuhr Reisling Kabinett 2021 features vibrant tasting notes of green apple, peach, and citrus, with a distinct mineral undertone. It has a crisp acidity balanced by a touch of sweetness, resulting in a refreshing and elegant finish.

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Below & Above Truffles, located in the Southern Forest region of Western Australia, has led truffle production since 2003, producing world-class truffles known for their rich aroma, firm texture, and vibrant quality. Benefiting from regenerative farming practices, high-quality soil, and a cooler microclimate, the farm aims to become one of the largest producers in the Southern Hemisphere, ensuring a consistent supply of Black Tuber melanosporum truffles from June to August. Manjimup and Pemberton are the largest truffle-growing areas in this region.

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Lobster Aligue Ravioli, Lemongrass Bisque, Charred Tomatoes, Fermented Sea Grapes Froth and Perigord Black Truffle

The ravioli is filled with lobster meat and best enjoyed with the bisque and slices of truffle.

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*Domaine Joseph Drouhin Roserock Pinot Noir 2021 features tasting notes of bright red cherry, raspberry, and cranberry, complemented by subtle hints of spice and earth. It has a silky texture, well-balanced acidity, and a long, elegant finish.

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It’s always fun to dine with Chef Rhea, enjoying good food and planning the next food festival.

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Aged Duck, Truffle Potato Dauphinoise, Sauce Bordelaise, Camote, and Tahini Butter

The duck was sous-vide and served medium, but we would have preferred it cooked a bit more with a crisp skin. The truffle potato and the sauce with a bit of vegetables were nice accompaniments to the duck.

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Thank you to 180 Restaurant for hosting this international six-hands luxe dinner in Tagaytay!

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The Sweet Side of Perigord Truffle, and Sturia Caviar
Love how the caviar adds umami to the ice cream, but the chocolate overpowered it. This dessert is playful with different textures and a fitting ending to the meal.


FINAL THOUGHTS

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One of the best Tagaytay dinners of 2024 featured truffles, caviar, and world-class Filipino chefs at 180 by Chef Sau.

Our personal favorites were the Suwam na Mais with Caviar, Hokkaido Scallop, and Lobster Aligue Ravioli, all perfectly paired with wines by AWC Philippines. We thoroughly enjoyed the dinner’s ambiance, enhanced by great company and cool live DJ music. Congratulations to Chef Sau, Chef Oli, and Chef John for crafting such an incredible dining experience at 180.

Live an Awesome Life,
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Founder & Digital Creator, Our Awesome Planet

Disclosure: I wrote this article 100% by a human with my biases, opinions, and insights. We are co-organizers of the Tagaytay Food & Wine Festival.

P.S. Thank you to all our media friends who attended and shared the story about the dinner.

The post Six Hands Luxe at 180 feat. Chef Sau, Chef Oliver Buenviaje and Chef John Buenaventura appeared first on Awesome! - Our Awesome Planet.


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