Ahhhhh, good food.

This is also an open letter to March, the month. What I want March to do is to dispense a few extra hours, even days – whatever it takes just to delay April’s arrival. The days seem too short for comfort, and as much as typing this surprises me, I just want to put it out there that I don’t want cooking school to end. I’m just having too much fun! Too much, it seems, that I’ve been lounging under the radar for a while now.

A change of pace is great. One of the perks of being a student is that once in a blue moon you get to go on a field trip! And how many people can say that their field trip itinerary involves eating at a really great fine dining restaurant? Like I said, I’m having too much fun.
 photo file_zps3652f9d1.jpg

So I’m just going to devote the rest of this space to the photos, and the little stories along the way because it’s already 1am and I have midterms in a few hours. But still, I’m here!

The Goose Station is tucked in a building and nestled in an area of Bonifacio that is more quiet, and doesn’t get a lot of action 24/7. In fact I would have had difficulty finding it if I went by my lonesome. It’s owned by the same chefs that run the school I go to and most of the staff are graduates of said school. I wouldn’t mind working at The Goose in the future, just so you know. (fingers crossed)

 photo file_zps45b4a8af.jpg
 photo file_zps16150d10.jpg
 photo file_zps60052e8c.jpg

Now the butter. Then the bread. That’s a mini baguette.
 photo file_zps83d51b4b.jpg
 photo file_zps0edd9b26.jpg

For the snack we were served foie gras mousse in a flaky cone. It was followed by a lumpiang hubad served on a prawn cracker and a tuna tartare. I wish I could have had a second (and third) helping of the tartare, because it was delicious. It had a little kick of wasabi to it, which was simply perfect. I also keep on remembering how good the velvety foie was, served out of the box and in a nice cone.
 photo file_zpsd19e5926.jpg
 photo file_zpsa659681f.jpg

I don’t have much to say about the roasted tomato soup with parmesan foam, except that it hit the spot really well. It’s nothing spectacular…it’s just really good simple soup.
 photo file_zps27a4a68f.jpg

The salad could be a meal in itself…and here lies its complexity. It’s made up of sweet potato sticks, little cubes of cured bagnet, watercress puree, salad greens, and drumroll…a piece of crisp chicken skin, a perfectly seared scallop AND an egg yolk that has been cooked sous vide (under a vacuum). Mix all of these components together – the smooth velvet liquid from the egg yolk, the crunch and salinity of the chicken skin and pork, the crisp taste of the greens and the juicy scallop… and you get a rich orchestra of flavors in your mouth. I was amazed.

 photo file_zps0a675a15.jpg

At this point the main course was well worth the wait: we were served a chicken roulade stuffed with Italian sausage and pistachio, adobo jus, green beans, smoked onion and a squash puree. All the components made sense. A big shout out to the roulade itself, which was made with (and I hope I’m right) chicken thigh, which I hold in high regard. I was a happy camper.

 photo file_zps68e0aa20.jpg

To cap off our lunch, from Gourmandise patisserie, eclairs and spiked chocolate truffles. I made a mess with the truffles, and my personal favorite among the eclairs was the salted caramel.
 photo file_zpsff74bb3a.jpg
 photo file_zps74742bc7.jpg

Here’s a parting shot of Gustare, which I didn’t expect to find just beside The Goose. It’s basically a low-profile food and pastry takeaway/commissary + kitchen lab, owned by Ginny Roces De Guzman the author of Bake Me A Cake, one of my favorite cookbooks. I didn’t get a chance to buy anything from the shop, but with products like santol bagoong…I’ll definitely be back.

In more ways than one.
 photo file_zps8852a787.jpg

3 thoughts on “Ahhhhh, good food.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s