Danilo was a strong personality. He took up as much space as he could, preferring the spotlight. The life of a chef required great patience and work ethic. But he loved it, especially those times when he could talk to the guests himself.
“The rice guy.” That was his claim to fame.
He had an 8-course degustation where all the courses had an element of rice.
Pounded.
Fried.
Steamed.
If you could imagine it, it was there.
He tried to price the courses as low as he could.
Fine dining was fine but he wanted to feed the masses.
Like his lola’s story.
Growing up in the hills of Bohol, pre-internet, entertainment was hard to come by, so his lola patched that gap.
His favorite story, the one that made him want to be a chef, was about the goddess.
He still dreamt of the night when he heard her story.
How the goddess emptied the milk from her breasts to weeds.
How she, in her infinite mercy, did not stop even when blood came out.
And thus, the rice guy came into being.
He would travel around the archipelago, discovering the diversity of rice. Each new grain was a miracle that washed over him.
Rice was beautiful.
Rice was life.
Tonight, he was changing up the menu for tomorrow’s guests. It was a special VIP party.
He would put himself and his history in the pates.
R&D was his favorite part about being a chef, his constant need for perfection suited his countenance.
What if it doesn’t work?
What if it does?
No one else in the world was doing what he was doing and he trusted his instincts.
And let the menu fall into place.
=———————————-=
Course 1
-Dehydrated Lemongrass
-Kafir-Dayap Sorbet
-Black Rice Tuille
Course 2 – Multigrain Brioche
-Unbleached Flour, Whole Wheat, Black Rice and Adlai Bean
-Cultured Carabao’s Milk Butter
Course 3
-Tinutungan Sorbet (Roasted Pinipig Steeped in Raw Milk)
-Assortment of Greens
-Olive Oil
Course 4
-White Corn Veloute
-Milagrosa Lavash
-Moringa Powder
Course 5
-Pan-seared Halibut
-Fermented Rice
-Mustasa Sheets
Course 6
-Sous-Vide Native Chicken
-Tinawon Rice Risotto
-Grilled Foie-Gras Sauce (Sarsa Lechon Style)
Course 7 – Riz au Lait
-Black Rice Pudding topped with Coconut Fluid Gel, Matcha Foam and fresh Zambales Mangoes
Course 8 -Petit Four
-Calamansi Pates de Fruit
-Guava Mochi
-Grilled Bibingka Slices
=———————=
Written by Karl Gaverza
Copyright © Karl Gaverza
Story inspired by the Sappia entry in Philippine Folk Literature: The Myths. Eugenio. 2001. and the work of Lokalpedia, Clyde Del Rosario
Sappia Illustration by Pamela Isleta
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