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Chef Gene’s wining and dining 101


CENTER FOR Asian Culinary Studies (CACS) founder-president and acclaimed Chef Gene Gonzalez sampled various red and white wines paired with his repertoire courses during the recently concluded food and wine pairing class in Villa Teresa Subdivision in Angeles City.

For Chef Gene, wine and food matches essentially boil down to a few cardinal principles: white wines with seafood or white meat dishes, red wines white meat or dark-skinned poultry.

Further, simple wines with complex dishes, complex wines with simple dishes.

White wines before red, young before old, and dry before sweet, “These are all you need to remember,” he said.

Chef Gene’s repertoire meal started with a splash of Mvsa Cava Brut.

The champagne’s golden bubbles stimulated every single sense and complemented Chef’s Pate and crackers and mango with ham wrap.

Then he selected a yellow lemon color Spanish wine, Infinitus Moscatel and paired it with foie gras and duck rillettes with port wine jelly.

The fresh, aromatic, slightly carbonic sweet wine was a perfect combination with the said well-known delicacy in French cuisine.

The soup duet of asparagus and cream of crab and saffron was served with a fragrant, citrus-driven and fresh wine, Gunderloch Gewurztraimener 2015.

Grilled salmon and calamari alla Puttanesca matched perfectly with the intensely flavored, succulent and crisp with a delicate herbal infusion in Matua Sauvignon Blanc 2015.

“Since wining and dining are among the most pleasurable activities of mankind, this course likewise emphasizes the role of wine as the perfect partner with food and will show how certain types of wine complement or enhance the flavors of certain kinds of food,” said Chef Gene.

The acclaimed chef also served lasagna alforno with tomato and meat sauce and paired with Placido Chianti 2015, an earthy aromatic with hint of blackberry and cherry red wine.

To complement the cheese platter, dried fruits, pistachios and walnuts, Chateau De Lamarque 2009, a deep garnet, dry wine was served.

For dessert, Chef Gene served mango sansrival with stewed grapes in wine syrup and homemade ice cream and mango slices.

The sweet treat was paired with Nectar Pedro Ximenez, a deep, tawny brown rich and syrupy with dried fruits, mild cinnamon and nutmeg spice after taste.

Capping the repertoire meal was coffee and tea.

According to Chef Gene, CACS is devoted to bringing the best out of every student by providing them with the best tools, the best ingredients and the best foundation in the country. The Center is accredited by the Technical Education and Skills Development Authority (TESDA). Offers diploma course in Professional Culinary and Pastry Arts.

For details call CACS at (045) 888- 5434, Like FB page @Center for Asian Culinary Studies Pampanga.


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