On Frances' instructions, The Fatterside arrives My Kitchen all wearing "I Love" shirts.
Chef Chris comes up to welcome us.
"Wow, what a big family! What's the occasion?"
"We're celebrating a birthday, but the celebrant is not here. She's in Utah."
Awkward silence.
It is now official.
Chef Chris thinks we're a bunch of loonies.
The Europe Series
The US Series
The South East Asia Series
And my favorite, The Food Series!
Even Hearty is in proper attire
We find this on the tables.
"Nope, these are not placemats! In you hands you each hold a letter of our celebrant's name.
Unleash your creativity and design and color your letter with joy and love.
And as much as our family enjoys food, please do not spill anything on these papers.
We will use this at the end of dinner. Thank you!"
Gotta work before we eat
Even the oldies have to do it, too
Gwama enjoys the activity the most
Gwama's Masterpiece
And then the chow down begins!
Assorted Garden Salad - fresh and crisp
Cream of Tomato Soup (half portion) - thick and sour, the way I like it
Of course, we have the famous panizzas.
So nice there's no need to drive all the way to Pampanga.
Jando - Italian salami, toasted garlic, chili flakes and sun dried tomato
Stefano - plain cheese with parmesan, garlic, rosemary
Kristina - bacon, ham, caramelized onion, sun dried tomatoes and mushrooms
Saint Jacques - US scallop flakes, shrimp, sun dried tomatoes and chili flakes
Actually, I am not sure which panizza is which. Do not trust me.
But trust me when I say everything tastes excellent. Roll with arugula and alfalfa sprouts and enjoy.
They're all so good I cannot decide which I love best. All 3 hearts go to the panizzas.
Chicken Parmesan - chicken fillet baked with tomato, parmesan and mozzarella cheese
presented over linguini in pomodoro sauce
Chicken Tartufo Nero - chicken fillet in black truffle reduction with tomatoes and butter presented
on parmesan infused polenta
Spaghetti Putanesca - plum tomatoes, olives and capers sauteed with anchovies, chili and garlic
Spaghetti Amatriciana - bacon, mushroom slices in aromatic white wine enticed tomato sauce
Spaghetti Something Something (sorry, forgot to get the name)
Pan Roasted Dorado Fillet
Golden Ricotta and Parmesan Gnocchi - served with Italian sausage braised in tomato sauce
with olives and capers
Risotto Con Pollo - slow braised boneless chicken wings and roasted chicken tenders blend in
parmesan risotto with fresh mushrooms and herbs
Lamb Shank in Red Wine Sauce - very tasty and fall-off-the-bone tender. A winner!
Tender Ox Tongue in Rich Wine Sauce with Tomatoes and Herbs - served on parmesan polenta
and soft boiled cabbage slices
Pan Roasted Salmon Fillet with Sherry Butter Sauce
Slow Roasted Pork Ribs - forky-tender and porkylicious
Bistecca - US Prime Angus flank steak with rosemary garlic marinade presented on oven-baked
potato slices and macedoine of olive oil roasted carrots, pumpkin and Italian broccoli.
Love the taste, too bad they overcooked the meat.
Frances ordered all that food for each of our 3 tables.
Imagine what sweet punishment it is for our table of 5.
I've never been fed so much food in my life!
Horrified, Achi Donna cries out and pleads to our server, "Stop it! STOP IT!!!!!!!!!"
We are so food-drunk after dinner we allow Frances to trick us into doing this:
We ♥ Florence
We ♥ Florence
We ♥ Florence
Happy Happy Birthday, Florie!!!
Florence's birthday celebration last year at Heat.
My Kitchen by Chef Chris: The Oasis Paco Park Hotel, 1032-34 Belen Street, Paco, Manila. Tel: +632 521-2371 to 75
