Degustation Menu by Chefs Sunshine & Rob II

Just three months after the first menu degustation hosted by Chefs Sunshine and Rob, I was back for another delicious adventure. This time I took my sister Ginny and treated her to the experience as an advanced birthday gift. She had never been to anything like this before so she was really excited when I picked her up for the dinner nearly two months after I made our reservations.

We shared a table with a couple of other friends at the AICA (the Academy for International Culinary Arts) where this month's degustation menu would be served. The soft lighting and stone wall lent the place a warmth and charm which the other venue sorely lacked. Every plate brought to our table was accompanied by a brief explanation from either Sunshine herself or one of her sous chefs, while the well-trained waiters who had taken our bottles of wine when we arrived made sure our glasses were never empty. My friend brought 2 reds, my sister brought the white and I brought one of the sauternes I was saving for just this occasion. (Wine isn't served but you are welcome to bring your own, they don't charge corkage).

Once again, Chefs Sunshine and Rob exhibited their culinary genius with what looks like effortless grace. To say that I enjoyed the play of flavors from every dish would be an understatement, especially when speaking of those made with foie gras or infused with truffle oil.

My favorites in no particucar order: the 21st Century Eggs Benedict - a strip of bacon embedded in crunchy toast dipped into a poached egg topped with a truffle hollandaise; the Foie-lipops - an old childhood favorite with a twist except this time it's decadent cubes of foie gras instead of candy dipped in pop rocks that pop in your mouth; the Prosciutto and Brie de Meaux roulade - my favorite cheese in the world rolled with prosciutto in a flaky wrap was delicious by itself, but was brought to a whole other level with the sweetness of the raspberry coulis; the balsamic reduction and truffle-honey beurre blanc that went with the Chilean Sea Bass and spaetzle was divine; the super tender and flavorful duck breast with its crackling skin was excellent as well. And then there was the chocolate hazelnut cake, yum!

Here are the photos I managed to snap and the complete menu:

Amuse Bouche:

Foie-lipops with Pop rocks (pic above left),

Potato Chips wrapped in a paper cone with Anchovy Aioli (not shown)

Lychee Jell-O Martini (not shown)

21st Century Eggs Benedict with Truffle Oil & Fleur de Sel (pic above right)

Ponzu Scallop Carpaccio, Mesclun Salad (above left)

Prosciutto and Brie de Meaux Roulade, Raspberry Coulis
With Hot Foie Gras Cappuccino and Cold Sweet Corn Foam (above right)

Roasted Vegetable Tart (above left)
Chilean Sea Bass, Truffle – Honey Beurre Blanc, Spaetzle (above right)

Intermezzo

Duck Breast, Tart Tatin with Port Wine Reduction (above right)
Duck Confit & Foie Gras Croquette, Green Papaya Salad, Plum Sauce (above left)

Cold Peach Soup with Fromage Blanc Sorbet (above left)
Mint Chocolate Hazelnut Cake & Lemon Meringue (above right)

Our wines:

Tahuna Sauvignon Blanc 2007
2002 Chateau La Fleur Saint-Christophe
2002 Chateau Haut-Bailly (Pessac-Leognan)
2002 Chateau Rieussec (Sauternes)

If you'd like to sample a degustation by Chefs Sunshine and Rob, you may call AICA at (632) 672.2271 for next month's schedule. But call right away, seats get filled fast!

Degustation Menu by Chefs Sunshine & Rob

Degustation or tasting menus are win-win situations: the chefs are given the opportunity to play mad scientist in the kitchen and showcase the full range of their talent and creativity, observe reactions to their experiments while diners blissfully surrender their taste buds to the melange of flavors, textures, shapes, colors, and aromas presented so artfully to them.

I've been fortunate to guest at about a couple of such types of dinners prepared by Sunshine Puey, but usually in private homes with kitchens closed off to the dining room. In Global Academy, where Sunshine Puey and Rob Pengson spend their time educating aspiring chefs and hospitality industry managers and where we had this wonderful experience, the only things that separate the kitchen from the dining area are glass windows, giving us front-row seats to a most entertaining show.

Boy, did these chefs and their sous chefs earn my utmost respect. There is no doubt in my mind that they felt an enormous amount of pressure, they had very discerning diners they needed to please after all. But they were cool as the cucumbers on their Insalata with ready smiles for anyone looking their way. They were understaffed, we found out later, but we would never have guessed it. We were too happy, savoring the lingering sensations on our palates in between courses.

To put it simply, it was superb. Using only the finest quality ingredients, they designed courses small enough to tease and tickle our taste buds but with flavors that blew our minds. And so folks, I'm gonna let the pictures do the talking. Here is Sunshine & Rob's degustation menu for the month of May:

Amuse Bouche:
Peanut Butter & Jelly Sandwich
Truffle and Cream Cheese Pastry
Watermelon and Basil Napoleon
Foie Gras and Almond Praline Cone


Mushroom Veloute with Gruyere and Truffle Oil


Insalata Tricolore:
Honey Balsamic Vinaigrette with
Whipped Ricotta and Candied Walnuts


Crisp Skinned Salmon,
Spinach Ravioli in Beurre Blanc,
Shaved Asparagus and Prosciutto Salad

Duo of Beef:

Braised Wagyu Shank with Saffron Risotto and

Seared Boneless Rib with Foie Gras Sauce, Primavera Vol-au-Vents


Poached Pear in Grape Jelly,
Crème Patisserie and Cotton Candy

Chocolate Plate:
White Chocolate Mille Feuile
Milk Chocolate and Praline Truffle
Dark Chocolate Soufflé

As is our custom during these dinners, we go around the table proclaiming our favorites. What were mine? The foie gras and almond praline cone hands down, the Insalata Tricolore, the Braised Wagyu Shank with Saffron Risotto and the Milk Chocolate and Praline Truffle. Oh and the Truffle and Cream Cheese Pastry! Sorry, there's no way I could have picked just one or even two. :)

~ * ~

Sunshine & Rob intend to host monthly degustations at Global Academy, with each month showcasing a different menu, to a manageable crowd. Just call or email them for more details:

Global Academy: Culinary & Hospitality
2F Amber Square, Don Escriva Drive,

Ortigas Center, Pasig City 1600 Philippines
Telephone: +632 638 5949
Telefax:+632 638 6183
Email: info@globalacademyph.com