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madrid fusion

06 February 2015 - Filipino chefs made history in the Philippines’ first-ever participation in Madrid Fusión, the 13th International Gastronomic Summit held from February 02 to 04 at the Palacio Municipal de los Congresos de Madrid

Madrid Fusión is one of the most well-attended international gastronomic events in Madrid. It is an annual gathering organized by Foro de Debate S.L., where international culinary legends and rising stars showcase new techniques and cutting-edge innovations, while paying tribute to culinary traditions from which these contemporary cuisines have sprung.

Chefs Margarita Fores and Myrna Seguismundo held a demonstration on the preparation of kinilaw, a Filipino method of cooking through citric acid. Ms. Fores, the first chef to take the stage, is from Negros. She introduced the manner of preparing kinilaw from her province.  Ms. Fores used fresh Spanish sea bass as her main ingredient. Her version of kinilaw includes kalamansi, chopped onions, ginger, red bell peppers and toppings of crushed crispy pork skin and chopped black olives.

Ms. Seguismundo, who hails from Batangas, used lobsters, shrimps, and oysters as the main ingredients for her version of kinilaw. She seasoned the dish with fresh kalamansi juice, ginger, chopped onions, chopped ginger and fermented fish-paste. She garnished her dish with fresh mango and avocado.

The two chefs also demonstrated kinilaw with Mindanao origins, called sinuglaw.  This word combines sinugba which means grilled food and kinilaw, which refers to the Filipino method of cooking in citric acid. The ingredients of this third version of kinilaw were grilled pork belly and fresh tuna fish meat, sua or Mindanao's lime and tabon-tabon, a tropical fruit with bitter taste. The dish was topped with chopped onions, ginger, and pepper.

The Philippine delegation to Madrid Fusión was composed of Department of Agriculture Undersecretary for Special Concerns Bernadette Romulo-Puyat, Department of Tourism Director Verna C. Buensuceso, Philippine culinary giants such as Fernando Aracama of Aracama, Margarita Forés of Grace Park, J Gamboa of Cirkulo, Jose Luis Gonzalez of Gallery Vask, Pepe Lopez of Rambla, Rob Pengson of The Goose Station, Bruce Ricketts of Mecha Uma, Myrna Seguismundo of Restaurant 9501, Claude Tayag of Bale Dutung, and Juan Carlos de Terry of Terry´s.

The Philippines’ presence in Madrid Fusión 2015 allowed for the promotion of Philippine cuisine in the international scene.  The Philippine booth delighted guests and participants of the summit with a sampling of the various Filipino food and cocktails.

The country’s participation in Madrid Fusión 2015 is one of the many festivities lined up for Visit the Philippines Year 2015. END