The Great DOLE Cook-Off + Recipes

Food is intrinsic in our culture. Simply put, many Filipinos love to cook and eat. No wonder so many cooking shows, whether local or foreign, continue to get high ratings from their thousands of viewers.

Last August 26, Dole held a cook-off at the Magsaysay Institute for Hospitality and Culinary Arts (MIHCA) in Makati. There, Chef Jeremy Favia demonstrated to us how to cook a couple of dishes using Dole products. I plan to try cooking the Dory Braised in Tomato Sauce recipe soon. It's really delicious and presents a great opportunity to switch from the usual tilapia/bangus/salmon dishes we usually prepare at home.

To prove just how easy it is to prepare Chef Jeremy's recipes, five guests were challenged to come up with the best-tasting Cherry Tomato and Eggplant Ragu Penne. Dole Tomato Sauce became the theme ingredient of the culinary clash. Enzo Luna of Juan Manila Express bagged first place as judged by Chef Jeremy himself.

In our house, I make sure we often use tomato sauce in the dishes we cook because of the lycopene plus pineapple chunks or tidbits for the fiber content. It's actually easy to prepare healthy foods if we make an effort to learn and experiment with new recipes.

I just bought a pack of Cream Dory from the grocery the other day. Here's crossing my fingers that I'll be able to replicate the yummy recipe I tasted from the Dole event. Wish me luck! :)

Click here to get the recipes for Cherry Tomato and Eggplant Ragu Penne, Dory Braised in Tomato Sauce, Red Gazpacho, and Chili con Mushroom Over Herbed Baked Potato

*Photos borrowed from Jeman of
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