Cirkulo chef J Gamboa now serves Txogitxu (pronounced “cho-wee-chu”) Galician Beef Rib-Eye.
This type of steak comes from cattle that are about 15 years old, had worked in the fields for the first 10 years of their lives, and are pastured for five years before being slaughtered.
Txogitxu Galician beef is prized for its marbling and intense, beefy flavor. They are grilled at Cirkulo’s custom Josper charcoal-fired oven.
The Charcoal Grilled Dry Aged Spanish Bone-In Rib-Eye (900 g) is seasoned with thyme salt and served with roasted vegetables, and serves two to three persons. Cirkulo, Milky Way Bldg., 900 A. Arnaiz Ave. cor. Paseo de Roxas, Makati City; tel. 8102763, 8108735. Spanish chef Francisco Coque
In my last visit at Diamond Hotel Manila, I sampled Spanish chef Francisco Coque’s suckling pig. It was no heavier than 7 kg, deboned and stuffed with rice, made aromatic with herbs and spices, and drizzled generously with truffle oil.
Slow-cooked to a perfectly crisp, golden brown color, it was served with an earthy, rich liver sauce and frutta de mostarda (a relish made of fruit and spiced with mustard).
The suckling pig may be enjoyed at the hotel’s culinary center, where Coque can prepare a special menu before your eyes, exclusively for you and the family for Father’s Day.
Diamond Hotel Manila is at Roxas Blvd. cor. Dr. J. Quintos St., Manila. Call 528 3000 for orders; 48 hours’ notice is required for the suckling pig.
Oenophile Sherwin Lao of Golden Wines shares his everyday wine list and some personal picks. The selection consists of sublime but affordable wines.
Telmo Rodriguez Basa— One hundred percent from the Rueda DO region, a good alternative to the usual Chardonnay and Sauvignon Blanc. Crisp, dry with nice tropical fruits, clean finish.
Peter Lehmann Chardonnay—Delicate, white petal with zesty acidity, medium-bodied and soft finish.
Baron de Lestac Blanc—A white blend made mainly with Sauvignon Blanc. Aromatic, herbaceous, dry and lemony. Flinty on the finish.
Delas Cotes Du Rhone Blanc—A blend of multiple varietals (mainly white Grenache and Marsanne grapes), with white flowers, chrysanthemum tea, soursop nose—stoney, dry with crisp acidity. Petal-like finish.
Colome Torronte from Salta, Argentina—Candied nose, honey, white pepper, off dry, good body and with lingering finish.
Capitoso from Rioja, Spain—A semi-Crianza made from Tempranillo, aged for six months in French oak. Vibrant, raspberry, vanilla, quaffable, clean finish.
Peter Lehmann Shiraz Grenache—Dual varietal. Easy-drinking Barossa. Ripe red fruits, medium bodied, not very dry, and fruity all the way.
Delas Cotes Du Rhone Rouge—Multiple red varietal blend (Grenache majority grape). Complex nose, earthy, black cherries, very dry, some leafiness. Floral at the end.
Apaltagua Reserve Cabernet Sauvignon from Colchagua Valley—Strong ripe berries on the nose. Velvety texture, luscious tannins, full bodied and generously fruity all the way to the finish.
Lealtanza Crianza— From Rioja as well, 100-percent Tempranillo, with extended French oak aging of 15 months. Licorice nose, vanilla, black currant, tangy acid, soft tannins, crusty pie on the long finish. Call Golden Wines at 6385025 to 27