By Rose Frejane A.Cruz
BAGUIO CITY, Philippines – More than five tons of pasta with various flavors prepared by the Hotel and Restaurant Association in Baguio (HRAB) were tasted by the public during their opening ceremony of the 18th Annual Hotel, Restaurant and Tourism (HRT) Month held at the Atrium of SM City Baguio, on October 2.
This year’s HRAB Pasta Festival saw various delicious pasta creations from the association’s famous members, which were tasted by attendees at the occasion.
According to HRAB Chairman Jeff Ng, the well-known and popular restaurants and hotels had their own pasta creations from Baguio Country Club, El Cielito Hotel Baguio, Hill Station, Lafayette Luxury Suites, Le Monet Hotel, MV Alabanza Longganisa, Sotogrande Baguio, The John Hay Hotels and Fairways and Greens Bed & Breakfast/The Other Office by Baguio Country Club.
The 15 big pans, each with a 28-foot opening, are divided into several slices that measure 5 feet by 14 feet. “The assorted pasta used uncooked weighs about 2,800 kilograms or 5.6 tons when cooked with ingredients can serve 15,000 people,” said Ng.
The ingredients are 100 kilos of fresh tuna, 300 liters of olive oil. 300 kilos of Pork Lengua, 150 kilos of chicken, Longganisa (Hamonado,Garlic,Vigan), 50 kilos of Kiniing, 20 kilos of Etag, 500 cans of Spanish sardines, 150 kilos of Cheese, 30 kilos of Pesto leaves, 30 Red Green Pepper each, 120 kilos of nuts, 80 kilos of sundried tomatoes, 20 liters of milk, 10 kilos of lemon, 20 kilos of carrots, 10 kilos of black beans, 20 bottles of oyster sauce and 20 liters of sesame oil.
According to HRAB President Anthony De Leon, many events will be held on this occasion, such as the 16th National Food Showdown-Regional, which will be attended by culinary-arts students from various universities.
De Leon also introduced the eight HRAB scholars this year from various universities in Baguio and the Cordillera.” HRAB, which started in 2003, has become an affiliate of tourism industry promotions and is strengthening the skills of culinary arts students, not only locally, but also regionally and nationally.”
