Daily Tribune
Carin Aguas, Emm Sulit, Vanna Garcia-Kaw, Teresa Herrera and Sean Anthony Herrera. (Standing, from left) Michelle Lim, Tina Ong, Sabrina Go, Grace Libero, Agoo Bengson, Nikki Tiu, Bianca Salonga and the author.
Photographs By Luis Espiritu for the Daily Tribune
Best hostess Emma Sulit.
Sean and Teresa Herrera Anthony.
Teresa Herrera Anthony, Vanna Garcia, Emma Sulit and Bianca Salonga.
Barbeque Cauliflower Charcoal BBQ cauliflower with sunflower miso puree, puy lentils, black garlic and puffed quinoa.
Akaroa Salmon Gravlax Fresh salmon from New Zealand cured in juniper berries, citrus and vodka Served with devilled egg and freshly-grated horseradish.
Beef Lasagna (an experiment of the day).
Beef Tagliatta Seared Angus beef tenderloin, pecorino, rocket salad with warm balsamic dressing.
Mixed cold cuts and cheeses Camembert, Bleu d Auverne, Aged Cheddar, Jamon serrano, Chorizo Pamplona and Mortadella.
Mortadella Flatbread Flat bread with Romesco sauce, Dollops of whipped burrata, slices of mortadella, pesto and garnish with arugula.
Pistachio Cannoli Lemon with whipped ricotta cheese.
Seasonal Salad Salad of mesclun greens, goat’s cheese, seasonal fruits and vegetables, granola and Champagne vinaigrette.
Smoked Herring served on crispy baguette toast and black garlic aioli.
Sticky Date Pudding Medjool Dates, Butterscotch Sauce and Antonio’s Housemade Panna Ice Cream.
Zucchini and Lemon Mafaldine Sauteed zucchini and spinach, Pangrattato, Basil, Chili and Ricotta.
A few moons ago, DAILY TRIBUNE got a special invitation to an intimate food tasting session for Antonio’s PGA Cars.
Hosted by Vanna Garcia-Kaw and Emm Sulit of @GameChangerPH, the special occasion was to introduce the latest additions to their menu as created by head chef AC Agra and his team, chef Francis David, chef Nadine Madrigal and chef Michelle Sy.
Guests were selected journalists, media personalities and business owners/entrepreneurs all gathered together for a special brunch. The three-hour unforgettable gastronomic feast was a delightful journey through the senses. Each dish had its own distinct and flavorful attraction — the brilliance of experimentation and passion for creation.
Mixed cold cuts and cheeses Camembert, Bleu d Auverne, Aged Cheddar, Jamon serrano, Chorizo Pamplona and Mortadella.Quite noticeable was the chic plating that left a good impression. From the appetizers to the salad then entrees to mouthwatering dessert, one couldn’t help but savor every bite. For the love of food, everyone ended on a high note, with a smile on their faces. Not to mention the curated list of booze — from cocktails to the impeccable wine selection, definitely worth every calorie.
New year 2025 is about new things and the best way is to start your meal right. Welcome the year with good food and a great dining experience (and manifest a good year full of them), but most importantly eat with joy. This brings so much to our lives, even beyond the table.
Check out www.antoniospgacars.ph and @antoniospgacars on Instagram.
