What an interesting month July 2019 has been for me!
I got to discover and try a lot of new things, including swimming lessons, staycations, catching up with old friends, attending educational seminars and a lot more. And just when I thought that the start of the second half of my year couldn’t get more exciting, I received an invite to a cooking workshop where we were promised to learn how to make dishes more exciting.
As a self-confessed foodie, I of course, went! And was I happy I did!
The workshop was held in Enderun’s Amphitheater and was mounted by Alaska Créma. Chef Rosebud Benitez, and members of the Alaska Red Kitchen showed us how to make upgraded versions of the carbonara (Spiceh Carbonarawr), estofado (Créma Estofabulous), and lechon paksiw (Créma Lechon Paksiwow).
They also taught us how to make my newfound favorites: Créma Manganache Float (mango float with chocolate ganache) and Créma Fruitastick Pops (essentially a fruit salad, but one that uses fresh fruits instead of cocktail and comes in ice cream pop form!).
Such fun creative names for dishes!
The event was so much fun! Alex Gonzaga, Alaska Créma’s newest endorser, even crashed it.
My takeaway from this afternoon: There is always a way to make your dishes more exciting. You just need to be adventurous, imaginative and have the right ingredients like Alaska Créma, which we learned has buttermilk content—in essence, this ingredient makes it perfect for adding twists to various dishes regardless if they’re sweet or savory.
And yes, I think I’ll be spending more time in the kitchen in the following days thanks to Alaska Créma. ⚜
