We Went on a Bar Crawl with a Liquid Chef

The Big Difference Communications (TBDC) with Chef Ervincent “Kalel” Demetrio, has came up with a bar crawl tour this April 4, 2017 in line with the upcoming Madrid Fusion 2017.  Chef Kalel is one of the featured chef’s in the fore mentioned event and with this; he wishes to share some of his creations and the establishments who carries them.

First Stop: Big Bad Wolf

A restaurant-bar located at Burgos Circle in BGC.  This establishment features international dishes prepared with local produce.  Opens from Monday to Saturday from 11:00 AM till 2:00 AM, Big Bad Wolf is your homey place to eat away from home.

Food Served:

Burrata – an Italian cheese made from mozzarella and cream.  With Big Bad Wolf, the cheese (mozzarella and cheddar) is made from carabao’s milk.  It is smoked with acacia wood giving it added flavor. Served with tomatoes and greens with salt toppings, this appetizer is a good way to start a meal.

Carbonara with Pork Cheeks – the cream is also from carabao’s milk.  The pork cheek is made crunchy giving it more flavor and texture far from the usual bacon.

Big Bad Wolf’s Chili Wings – there take on the classic buffalo wings.  The spice will definitely take your attention but the side cream dip (also made from carabao’s milk, added with herbs) will help you finish the wings served.  Served with a local salad on the side.  The spice is from our very own siling labuyo.

Chef Kalel’s Drink:

BASI SPRITZ – light drink with basi as based and some of his concocted syrups, giving it a kick but maintaining a light buzz.  The orange and cucumber that tops it gives additional refreshing effect making it a delightful drink during the middle of the day.

2nd Bar: Gorda

Located at the 2nd level at Uptown, BGC, this place offers you comfort food with a light but delightful twist.  The name gorda is Spanish in origination meaning fat lady ( from the verbo gordar meaning to be big or fat)  and it is in honor of their mother.  The food served are with Spanish-Mexican influence which we are familiar with but given added push in terms of flavor level.  This resto-pub/bar is open every Monday and Tuesday from 11:00 AM till 2:00AM and from Wednesday till Saturday up to 3:00AM.

Food Served

Two-Way Nachos – they have two types of nachos varying in color and served with cheese, tomatoes, ground meat and jalapenos.  Each layer of nachos has ample serving of toppings making sure that each nacho piece is delectable.  The lemon that comes with it, gives it a different flavor taste that makes it far from the normal nachos in the market.

Keso-Quesadillas – this is served like a pizza but the flavors are true to its name.  It is light, cheesy and with a bite due to the finely chopped spice that tops it along with the cheese sauce.

Chef Kalel’s Drinks:

Horchatta Morena – a rice based drink with Old Captain rum.  This drink is light, sweet and quite refreshing for a hot day.  The half of the rim of the glass is edged off with finely grinded rice and moscuvado sugar.   Served with burned cinnamon bark, the drink gives off a light earthy aroma mixing well with the rice flavor of the drink.

El Equador de Margarita – this drink is good for sharing. Served using a hallowed out watermelon, this alcohol concoction is refreshingly fruity with a kick.  The watermelon flavor slowly blends into the drink making it seems light without decreasing the alcohol level and effect.

3rd Bar: Green Pastures

The first organic restaurant in the city, this themed restaurant caters to those who wanted to have healthy food served in a delicious manner.  The serving is big enough to be shared thus family and groups come here to enjoy their food offerings.  Open every day from 8:00AM – 10:00PM, the place has both indoor and outside seating.

Food Served:

Carbonara with Goat meat – the lightest meat pasta in the market! The sauce is light in cream and the goat meat was handled well making it delicate and delightful to the palate.

Honey comb with Lemon Curd – this dessert treat is a creation by Chef Kalel for Green Pasture and was hailed as the best dessert in the industry last 2014.  The sweetness coming from the comb is balanced off with the light tartness from the curd giving it balance and contrast in texture.

Chef Kalel’s Drink:

Gayuma

4th and Last Bar: 2020/XXXX

This establishment is the child of the bohemian age in the 90’s in Malate,Manila.  The wall is decorated with paintings by various artists that are sold off.  The place is definitely cozy for an “underground” atmosphere.  Open from Wednesdays till Sunday, the place is worth your time to simply chill out and  be in the crowd.

Food Served:

3-way Soft Shell Taco – this food serving is a delight due to the way the meat are served (3-way) and then topped with aioli sauce and finely chopped chorizo.  The sauce is pimiento base making it creamy and adds a distinct flavor to it.

Chef Kalel’s Drink:

Querida – a name apt for thee drink because of the number of flavors and sense stimulation that it offers.  Served with a burning basil leave on top, this drink gives off an earthy aroma which complements the fruity flavor of the drink (passion fruit).   The liquor taste goes in smoothly making it more than a your standard cocktail.