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Black Food Tale - Unfold a Different Culinary Experience

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August 13, 2016 – Sub-Zero and Wolf unfolded a different culinary experience during its cooking demonstration last August 13, 2016. With the rise of the black food trend and seeing it make its rounds on social media, we cannot help but wonder how to make these delicious and visually striking dishes. Focus Global’s corporate chefs, Chef Joyce Santos and Chef Gio Besa, revealed how effortless it is to take part of the emerging food trends and selecting unconventional ingredients that can elevate simple dishes.

To start things off, Chef Joyce prepared Coffee-Crusted Beef Tenderloin. The stunning dish was achieved practically without lifting a finger – thanks to the Gourmet mode of Wolf’s M Series Oven. The Wolf Gourmet mode innovates by taking out the guesswork and additional steps for a variety of recipes. It decides the temperature, time, and even the rack positioning for your dish. It was then followed by Chorizo and Rocket on Charcoal Buns. For this dish, Chef Joyce used active charcoal to achieve the black color of the buns and the Wolf Convection Steam Oven’s Auto-Steam Bake mode to get the buns' texture just right.

The next dish surprised the guests as Chef Gio made an innovation to the classic standard shrimp tempura, by creating Squid-Ink Battered Shrimp. It was the perfect batter to complement the seafood that was kept fresh by Sub-Zero’s Air Purification System.

Of course, the day couldn’t end without a black dessert and so Chef Gio prepared Black Sesame Ice Cream. We’ve seen several social media posts about this controversial ice cream, and it was a delight for the guests to witness Chef Gio prepare it from scratch.

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 (02) 705 9999 for more details.

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