Let’s Begin With Thanksgiving

What better way to start a column than by showcasing a Thanksgiving Dinner.

We truly have so much to be thankful for. Metro Manila was spared from the wrath of Typhoon Hagupit/Ruby. And on a personal note, I was able to celebrate my birthday with the awesome authors of ManilaSpeak.com.

ManilaSpeak.com Thanksgiving Dinner. (Standing L-R) Bess Zamora, Liane Reyes, Goldee Salcedo, Aleth Ocampo, Nico Garcia, Margaux Salcedo, Chit Juan, Rica Palomo Espiritu, Louise Hagedorn, Nana Nadal, Ma. Helena Reginaldo. (Seated L-R) Jenny Javier, Goldweene Quetulio

The ManilaSpeak Thanksgiving Dinner was held at the home of Aleth Ocampo, who accepts reservations for private dining.

She lends this beautiful set-up to groups who would like the benefit of the privacy of a home without the hassle of having your own house bombarded. Plus, she cooks amazing food, too.

ManilaSpeak Thanksgiving Dinner Menu by Aleth Ocampo

Aleth has been a friend of mine for a few years now and we have traveled to Hong Kong and Tokyo together. I trust her taste in food. I had tasted her Filipino cooking when she invited me to the birthday party of her dad (see Margauxlicious blog post here) for which occasion she cooked her late mother’s recipes. It was a delight to finally taste her French cooking, as she lived in France for a few years with an adopted mother she fondly calls Maman.

Aleth Ocampo French Cooking for Margaux Salcedo ManilaSpeak Thanksgiving Dinner

Chicken Liver Pate with Mango and Figs Confit

Dinner started with this rich chicken liver pate made with a mango and figs confit. She first learned how to make this from Maur Aquino Lichauco, a known gourmet of their generation. The liver was made even more flavorful as she sautéed it in extra virgin olive oil, simmered it in port wine, and flambéed it with cognac. It’s an appetizer you will be obsessed with. I refused to have the pate bowl cleared and nibbled on this throughout the evening.

There was Soup Vichyssoise but this was upstaged by the saucisson salad. I love saucisson. If you want to instantly transport anyone to Lyon or the south of France, serve saucisson!

Beef Bourguignon

For mains, as it was a six-course dinner, we had fish, duck, and beef. The duck was a kind of gratin with alternating layers of duck and potato mash. Aleth recalls that she tried this dish in Limeuil, served in a mason jar. The mashed potatoes were mixed with butter and duck fat; and on top, roasted duck skin. It was indulgent and comfort food combined!

For the health-conscious, there was Fish Amandine with Creamy Polenta. Tilapia fillets were cooked a la meuniere, i.e., pan fried in butter, then mixed in olive oil. Then on top: toasted almonds. It was heavenly fish!

We were all full by the time the Beef Bourguignon arrived but who could resist the oh-so-soft boneless shank cut Kitayama beef simmered in cabernet sauvignon? It was a hearty ending to a lovingly prepared meal.

For a sweet ending, Aleth also served chocolate truffles but we also had a delicious Triple Chocolate Cheesecake by Sweet Sally Desserts.