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.
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)
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.
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.
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.
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.