Victorias Foods Corp. (VFC) launched its “A Taste of Negros” campaign with a VFC Cookout a Casa Gamboa in Silay City, Wednesday afternoon, March 17.
VFC partnered with rising-star Chef Don Angelo Colmenares, and foodie Doreen Alicia “Reena” Gamboa Peña in coming up with exciting creations using VFC products, enriching once again popular Negrense cuisine.
Since the 70s, VFC has been producing food products that include its sought after ham and popular Spanish Style Bangus and Sardines in Soya Oil.
At the Cookout Colmenares cooked “Pasta di Sarde” using Victorias hot sardines with fish roe and bangus empanada using VFC’s hot bangus.
Colmenares said he has other recipes still under research and development using VFC products that he would like to showcase soon.
Dahlia Rubito, Casa Gamboa’s cook, demonstrated how to make two delicious treats conceptualized by Reena Gamboa Peña. The bangus dip served with pizza dough and Tortilla de Patata con Hamon using VMC ham.
Colmenares is the owner of Berbeza Bistro est. 2018 in Bacolod City and has an extensive work experience despite his young age. A graduate of the famous Enderun culinary school, Colmenares had his apprenticeship at the 2-Michelin Star Moulin de la Gorce, Lemoges in France.
After getting his Bachelor’s Degree in International Hospitality Management- Major in Culinary Arts at Enderun, Colmenares became the head culinary instructor at the Visayan Maritime Academy and the University of Negros Occidental-Recoletos.
In 2016, Colmenares represented the Philippines as Demo Chef at the Madrid Fusion in Spain and again at the Tuna Route Festival in Porto Santo, Portugal in 2019.
Peña is the managing director of Casa A. Gamboa in Silay City. A law graduate, her passion has always been in the Creative Industry and has been a long time active member of the Association of Negros Producers (ANP) which she chaired in 2004-2006.
At present she is the president of the ANP Foundation for Enterprise Development and of Slow Food Community Negros.
Last year, Peña was involved in the publication of two cook books – “Slow Food Negros Heritage Cooking” and “Adobo Chronicles” that features adobo recipes of celebrities and winners of the annual Adobo Festival in Silay City that is sponsored by the Negros Cultural Foundation.
Several weeks ago, Colmenares and Peña had an unboxing of VFC products and from there, both created their very own recipes using the Victorias products, bringing forth that true Taste of Negros, Anne Tiongco, Victorias Milling Co. Communications head, said.
The VMC Spanish Style Bangus and Sardines in Soya Oil were created from heritage recipes born in a Negrense kitchen, Tiongco also said.
These premier products use only sardines caught from the fishing grounds of the Visayan Sea and milkfish farmed in the fish pens of Negors, where the brackish water is perfect for raising the finest quality bangus, she said.
Swimming in rich soya oil, the delicious edibles are also wonderfully healthy and mouth-watering whether enjoyed on their own or as a key ingredient in a dish, she added.*