November 16, 2013 – Sub-Zero and Wolf concluded 2013 with a timely Christmas feast at the Gastronomia de España cooking demo! The holiday season was truly felt last November 16, 2013 as festive bites, fabulous dishes, and divine desserts were demonstrated at The Sub-Zero and Wolf showroom in Makati. Just in time for December’s festivities, participants learned a variety of exciting Spanish dishes that’s sure to impress their holiday party guests.
Corporate Chef Gio Besa brought passion to the table as he prepared an array of delicious appetizers. The event began with flavorful Chorizo Tapas, quickly sautéed using a Wolf Cooktop. This was served along with Gazpacho Andalucia, a nutritious tomato-based cold soup, which was chilled and kept fresh inside the Sub-Zero Refrigerator. What a filling and refreshing start!
Delicious and foolproof entrées followed, with hearty Seafood Paella and Lengua Estofada standing out as the main course. These old-time favorites prepared in the traditional Spanish way kept everyone engrossed! The guests learned how to never again get intimidated with these sophisticated dishes. It certainly helped that they had Wolf’s Convection Oven Bake Mode to work with – its dual fans optimizes convection baking further, guaranteeing perfect results every time.
And lastly, what’s a celebration without desserts? Canonigo, a type of baked meringue with sweet custard sauce, might sound daunting. But a fun and instructive demonstration helped everyone make it easy as 1, 2, 3! This traditional Spanish dessert was a yuletide treat that made everyone look forward to noche buena!
Want to learn more tips and recipes? Join us in our next cooking demo to be held soon at a Sub-Zero and Wolf showroom. Please call +632 8634 8587 loc.409 for more details.