W.H.A.T.(Walang Hiyaan Ang Takaw) Blogs: Flavors of Alveo's Southern Passions

The tour in Alveo South's properties isn't enough to savor all senses except the sense of taste so they prepared food that best describes how it would taste. The food being prepared is something original and was inspired by the Alveo properties. They were created by the famous chefs in the country had to offer in this event, Southern Passions, hosted by Shannen Torres. After the presentation of the Alveo properties, we were oriented with the dishes that was served.

Sapak Punch

Chef Jackie and host Shannen

For starters, we were given a welcome drink named Sapak Punch. The welcome drink was created by Chef Jackie Laudico of Bistro Filipino and Bfast. The drink was mixed with lambanog because it best describes the active living in Venare Nuvali.

Chef Florabel

Smoked Bangus and Salted Egg Spring Roll

We were then treated with the appetizers like the Smoked Bangus and Salted Egg Spring Roll with Mango Salsa on shot glasses. I never tried appetizers so unique and this mouthful. Inspired by Treveia Nuvali's nature theme, the appetizer is prepared with organic dishes and was created by Chef Florabel Co-Yatco of Felix, Crisostomo, Sumosam, and Florabel's.

Chef Roxs

Cream of Wild Mushroom Soup

After the appetizers, it was followed by the Cream of Wild Mushroom Soup with Tortilla Crisp, Tomato Brunoise, Fresh Herbs, and Parmesan. The soup was inspired by the suburban living at Verdana Homes Mamplasan. The soup was created by Chef Roxs Cailao of Katre. I am familiar with mushroom soups but this one varies. I nver thought tortillas was used instead of croutons would be ideal for mushroom soup and the flavor was also unique.

My tastes buds are not yet finished when the salad was topped with Laguna Kesong Puti and Balsamic Vinaigrette. The salad also best described Treveia Nuvali since it used to be a plantation and since its in Laguna, it was added a Laguna flavor with it's kesong puti(white cheese). The salad was an idea by Chef Florabel.

Salad with Kesong Puti

The Main Course was prepared by Chef Rox with a young Lamb with Olive Oil, Garlic and Rosemary, served on a bed of Orzo Pilaf which is mistaken for rice but it was actually noodles. It also describes Verdana Homes Mamplasan. Chef Roxs compares Verdana's suburban living like Mediterranean in the South which is the reason why he created this main course.

Lamb on a bed of Orzo Pilaf

Most of us were almost satisfied with the main course that we hope that there is still room for us for dessert. Chef Jackie prepared natural ingredients for dessert that also describes Venare Nuvali's active lifestyle with the Panutsa-inspired Roasted Peanut Tart, Bulo nd Lambanog Chocolate Praline, Barako Tablea Flourless Cake Garnish with Coconut Tuille.