Thursday, April 2

1st FOOD MAGAZINE Pizza and Pasta Cooking Class

Food Tastings: A Pizza and Pasta Class
Food Magazine 20th anniversary treat easy pasta recipes and pizza class

“A crust eaten in peace is better than a banquet partaken in anxiety.” -Aesop
Introducing the "Sinful Pizza" as crafted by our team- this is the dream pizza of carnivores

Hundreds of foodie and kitchen savvy people learned new easy and simple pizza and pasta recipes from experts during the first leg of free cooking classes offered by Food magazine for its 20th anniversary titled, “Food Tastings: A Pizza and Pasta Class.”

“Who doesn’t love pizza and pasta, right?”  Ms. Nana Ozaeta, Food magazine’s editor-in-chief said at the event which received a loud and enthusiastic “yes” from the participants who were all ready to learn and make their own pizza and pasta recipes.

Food magazine is the largest culinary selling magazine title of ABS-CBN Publishing, Inc.

Editor-in-chief Ms. Nana Ozaeta welcoming remarks cued in the start of the very 1st Food Magazine free cooking class- a great way of saying "Thank You" for the 20 years of gastronomical journey

The official venue partner, Project Pie Tomas Morato, was full to the brim for “Food Tastings” that featured premiere chef Nancy Dizon-Edralin and Lifestyle Network’s Portia Baluyut, who both showcased their cooking skills to a room filled with eager participants.

Project Pie Tomas Morato all prepped up for this culinary event

Ms. Jill Ilagan is Project Pie's marketing head made us all feel at home

Portia Baluyut, who made a mark in the industry as one of the finalists in Lifestyle Network’s “Clash of the Toque-en Ones” in 2010, passionately shared her secret in making a chicken and chorizo summer cream tomato pasta. Baluyut is also a restaurateur and host of Lifestyle Network’s “A Pinch of Portia.”

Ms. Portia Baluyot of "A Pinch of Portia" TV show on Lifestyle Network candidly shared her pasta recipe

Meanwhile, chef Nancy Dizon-Edralin gamely introduced three easy-to-make scrumptious pastas: a conchiglie with sun dried tomato and goat cheese, pasta portobello, and seafood pasta with squid ink sauce. Chef Nancy also made her session engaging by inviting people to help her make the dishes on stage.
Ingredients are all lined up for the next recipe

World class and pretty chef Nancy Dizon-Edralin ready to teach us simple and tasty pasta dishes

Chef Nancy working on Conchiglie with sun dried tomato and goat cheese pasta

This all veggie pasta exude a rustic taste that comes from the goat cheese-yummy

Chef Nancy stirring that pasta with love

Plating techniques of Chef Nancy

Viola! After a few minutes Conchiglie pasta comes out perfect for tasting

Our humble share from chef Nancy's creation

 Another elegant pasta dish from chef Nancy

Ingredients for Black Pasta with Seafood (squid ink comes in a small jar)

Easy to make Black Pasta done in a few minutes

Chef Nancy adding the final touch

All smiles! Chef Nancy is ready to present the Black Pasta to all of us- lucky me.

Bravo! Another elegant pasta dish that looks good and yummy

Pizza adventure time with Project Pie

“Food Tastings” got even more interactive as Project Pie taught the participants how to make two creative pizzas from their resident chefs and gave participants a chance to build and name their very own pizza creations.

It's Project Pie chef Leona's turn to demonstrate the yummy White Pizza with 3 cheese

Extra virgin olive oil is lavishly brushed on the crust

Prosciutto over the 3-cheese crust (thin deli ham from Italy- is the most expensive ingredient at Project Pie)

Candied walnuts and caramelized onions were added

Lovely pizza with elegant ingredients

Another pizza please....

Now it's chef Claire's turn to present the Red Pizza

Tomato sauce spread out on the crust

Cheese on top

Chicken meat, bacon, mushrooms galore

The finale- onions

Now ready for the brick oven baking

“Food Tastings: A Pizza and Pasta Class” also turned out to be exciting and fun as participants took snapshots of their social media worthy pastas and pizzas and shared their photos online.

Understanding the variety of toppings and cheeses

The Quest for the Perfect Pizza|Create your Own- “SINFUL PIZZA”
Meet the “Sinful Pizza” this is our project pie make your own pizza creation loaded with top choice meats, double cheese, tomato sauce on a crust brushed with olive oil. Participants in group of twos trooped the ingredient counter and selected toppings. Each team is given 3 minutes to select their ingredients. But, I have my sinful pizza ingredients in mind which enabled me to breezed out of the counter swiftly.

Pie Project thin and yummy crust ready for some action

The great brick oven at Project Pie is heating up

The freshest ingredients ready for picking

Pointers from Project Pie pizza expert staff

Time pressured- getting our toppings, game face on

Chef Leona looking over as I prep our pizza

Chef looks happy with the looks of our pizza

Our "Sinful Pizza" is ready- topped with heaping pepperoni, prosciutto, ham and Italian sausage in 2-cheese crust. This pizza is an absolute dream come true for pizza lovers like us.

My ever dependable partner and teammate, a future culinary expert chef Ohle Nychail.

The next series of classes of “Food Tastings” will run throughout the year, having participants explore recipes on health and wellness, hearty breakfast meals, and delectable sugar rush gift ideas.

Check out FOOD MAGAZINE on Facebook and like their page for updates and meal ideas.

Conclusion: The Food Tastings 1st free cooking class by ABS-CBN Food Magazine is a wonderful experience for foodies and even for people who have zero cooking skills. Very thankful that Food Magazine came up with a pizza and pasta class for their loyal patrons like me who came home with simple and easy cooking ideas plus of course neat giveaways. Looking forward to the next leg of food magazine free cooking class- perhaps some easy baked pastries and goodies…just a suggestion. 

NOTE: All images and any content from this blog should not be copied and/or pasted without permission from the author.

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