{"id":584539,"date":"2014-03-12T00:00:14","date_gmt":"2014-03-11T16:00:14","guid":{"rendered":"https:\/\/newsinfo.inquirer.net\/?p=584539"},"modified":"2014-03-11T21:37:28","modified_gmt":"2014-03-11T13:37:28","slug":"us-envoy-helps-build-friendship-through-food","status":"publish","type":"post","link":"https:\/\/newsinfo.inquirer.net\/584539\/us-envoy-helps-build-friendship-through-food","title":{"rendered":"US envoy helps build friendship through food"},"content":{"rendered":"
\"\"<\/a>

US AMBASSADOR to the Philippines Philip Goldberg (right) with chefs Gordon Grant (left) and Claude Tayag. E.I. REYMOND OREJAS<\/p><\/div>\n

Philip Goldberg has begun trying his hands on \u201cculinary diplomacy\u201d just three months into his stint as ambassador of the United States to the Philippines.<\/p>\n\n

The setting where the envoy launched the unique approach is Angeles City, a former American base town and host to the US Air Force\u2019s Clark Air Base until 1991 when Mt. Pinatubo\u2019s eruptions and a vote by the Philippine Senate rejecting the extension of the stay of the US bases in the country forced the troops out.<\/p>\n\n

Who Goldberg got working together were celebrated in their field: American chef Grant Gordon and Filipino chef Claude Tayag.<\/p>\n\n

The two, introduced to each other for the first time on Feb. 24, cooked in Tayag\u2019s kitchen at his Bale Dutung (Wooden House) in Angeles.<\/p>\n\n

They clicked off immediately right after a tour of the city. Tayag, senior by 30 years to his 27-year-old Texan guest, extended the gift of friendship and professional collaboration by making him partake of chicken adobo at his recently opened Downtown Caf\u00e9 at Nepo Complex in Angeles.<\/p>\n

\u00a0<\/strong><\/p>\n

Traditional food<\/strong><\/p>\n\n

The food they prepared for the dinner with Goldberg, Angeles City Mayor Edgardo Pamintuan and their friends was what the chefs described to be \u201ctraditional.\u201d<\/p>\n\n

Tayag presented Capampa\u00f1gan dishes, starting it off with pan de sal toasts with duck liver adobo, chicharon with achara, and fern salad.<\/p>\n\n

The fern salad, Tayag told the guests, went for $22 (P980) per pound in New York City.<\/p>\n\n

He followed this with fried tilapia fillet over burong hipon (fermented rice with shrimp) and fresh mustard leaves.<\/p>\n\n

Highlighting community efforts in the preparation of food, Tayag next served tiger prawns cooked with taba ng talangka (crab paste), a specialty of Pamintuan\u2019s wife, Herminia.<\/p>\n\n

Gordon came out with his super prime strip loin, potato and creamed spinach.<\/p>\n\n

Kathy Santos and her Happy Living Fine Wine served special bottles of wine from the best vineyards in Napa Valley in California.<\/p>\n\n

The culmination was Paradiso, a bowl with three balls of macapuno (young coconut meat), ube (purple yam) and yema (egg yolk candy) on a bed of pastillas (carabao milk cream).<\/p>\n\n

In gratitude, Tayag clinked his wine glass several times as guests left their plates empty.<\/p>\n\n

Over dinner, Goldberg said the Philippines and the United States share a rich history in agriculture and food.<\/p>\n\n

Cultural point<\/strong><\/p>\n\n

\u201cIt\u2019s a cultural point,\u201d he told his fellow guests of 20 people, a mix of businessmen, local officials, academicians and artists.<\/p>\n\n

Tayag said Philippine cuisine is \u201cnot spicy like Indian food, or hot like Thai food.\u201d<\/p>\n\n

\u201cIt\u2019s not bland either. It\u2019s flavored by patis (fish sauce), tomato, etc. It\u2019s more like what the Japanese call umami. It is sweet, sour, salty and bitter,\u201d he said.<\/p>\n\n

Philippine food, he said, is a fusion of the influences of Chinese, Spanish, Indian, Mexican and American cuisines.<\/p>\n\n

Gordon said it was his first time to be exposed to Philippine cuisine.<\/p>\n\n

\u201cI love it. I found it to be very clean, tasty and very simple,\u201d Gordon, a James Beard Foundation nominee for rising star chef, told the Inquirer.<\/p>\n\n

Goldberg capped the night of sharing meals and stories, saying, \u201cIt was a lovely, lovely dinner with Filipino friends. Salamat po (Thank you).\u201d Tonette Orejas<\/em><\/strong><\/p>\n\n","protected":false},"excerpt":{"rendered":"

Philip Goldberg has begun trying his hands on \u201cculinary diplomacy\u201d just three months into his stint as ambassador of the United States to the Philippines.<\/p>\n","protected":false},"author":35,"featured_media":584540,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[36,39],"tags":[41955,206081],"byline":[],"source":[19],"column":[],"editor":[],"videographer":[],"position":[],"acf":[],"yoast_head":"\nUS envoy helps build friendship through food | Inquirer 黑料社<\/title>\n<meta name=\"description\" content=\"Philip Goldberg has begun trying his hands on \u201cculinary diplomacy\u201d just three months into his stint as ambassador of the United States to the Philippines.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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