After the blindfolded taste test and subsequent reveal, would you believe what our next activity was? LUNCH! My stomach was complaining, “No more, no more!” While the servings they laid out during the blind taste testing were relatively small, at 8 courses, it wasn’t surprising that I felt extremely full already.
Still, who can resist the lunch spread the Serye folk laid out? Over lunch, we ate, drank, and got to know each other. Chris, Apples and JB pored over the Boneless Crispy pata, theorizing about how it was made. Betty regaled us with tales of heavy traffic as she drove North. Christine commented on how nice Lennie was when doing reviews, since her definition of “minor issues” was far from minor! I tried to convince Jen to switch to the WordPress side because wordpress is love.
After the meal came the photography part. Markku opted to handle the session in a relaxed manner, turning the afternoon into an informative yet fun session. Jayvee shared valuable insights as well, not only with photography but with some styling ideas as well. Tips and suggestions were shared, all while we were busily composing, framing, and clicking.
Safety shots feature the food in entirety. It’s referred to as safety because it’s the failsafe shot you can fall back on. Here’s my safety shot of their Pork Barbecue served with Java rice, special dipping sauce and atchara, a pickled papaya side. If we’re talking non-photography though, I doubt this dish would be safe for more than a few minutes. With the delicious aroma and appetizing look, any meat lover will surely demolish it at once!
My favorite Filipino noodle dish, Pancit Palabok. I’m not a big fan of Filipino Pancits (noodles) but I make an exception for this. Glass noodles topped with a flavorful shrimp-based sauce, topped with hardboiled egg slices, shrimps, chicharon bits (crispy pork rind bits) and chopped spring onions.
MiÃ±a, one of Serye’s owners succintly replied, “Oh, we get a special breed of boneless pig. They’re naturally like that.” That didn’t deter us from continuing to ask while theorizing though.
They had one of those coffee things! Remember how much I loved it when I saw it used for UCC’s Sumiyaki? Well, they have it too! And I was able to photograph it. Yay! The cheesecake shown above is made with tablea, a native tsokolate tablet used for making Spanish-style hot chocolate. It’s not as sweet as normal chocolate, adding just a hint of chocolatey sweetness that didn’t overpower the cheesecake.
Can you guess what we did after taking photos? YES! Eat again! Hehehe, if workshops are always like this, sign me up for the next one!
Visit the other participating blogs:
Betty of Southbound â€¢ Juned of Dalanghita.Com â€¢ Noemi & Butch of Pinoyfood Photoblog â€¢ Lori of Dessert Comes First â€¢ Dine of Sexy Mom â€¢ Chris & Apples of Kubiertos.Com â€¢ Gold from FB World â€¢ Lennie who vowed to start a foodblog (You promised, Lennie!) â€¢ Wyatt of Wyatt’s Kitchen â€¢ JB of MacGuyver’s Kitchen â€¢ Jen of Jengkie Journeys â€¢ Arpee of Pinoy Life at Large