We had our first restaurant simulation in Alabang after over 2 years! Chef Terence and his class came out with the Foodstock theme and their menu was:
Amuse: Creamy Wild Mushroom Tartlets
Second Course: Saffron Garlic Soup
Third Course: Seared Salmon with Potato Blini, Cider Beurre Blanc and Tomato Tartare
Intermezzo: Lemon and Blueberry Sorbet
Main Course: Sous Vide Pork Tenderloin Salimbocca served with Potato Pave with Fig and Fennel Sauce
Dessert: Strawberry Gelato with Pistachio Meringue, Chocolate Soil and Balsamic Strawberries
Thank you to Chef Erika for helping the students out in baking even on her birthday!