Skip to main content

Introducing Chef Garelito Landicho, New Executive Sous Chef at SEDA Atria Iloilo

Bouillabaisse with Istiwitis? Osso Buco with Kalawag? 

Give it to Chef Garelito “Gary” Landicho to come up with these  local twists to these popular international dishes! His cooking style is defined by the use of fresh ingredients to create a seamless fusion of Western and Asian culture.
With more than 16 years of experience on various cruise ships as cook, sous chef, assistant chef de cuisine, he now lands himself the  coveted position of Executive Sous Chef at SEDA Atria Iloilo.

A native of Bacolod, Chef Gary grew up and studied in Manila. From then on, traveling and exposure to diverse local and international fare has enabled him to nurture his love for food while honing his talents in the kitchen.
And we got to see and taste the culinary skills of Chef Gary as SEDA Atria recently hosted media and bloggers preview as way of introducing their new Executive Sous Chef.
So what was on the “Chef’s Table”? It was a spread of Euro-Ilonggo cuisine as he prepared well-loved and popular French and Italian dishes fused with Ilonggo spices and ingredients creating a whole new range of flavors.

Let’s start with the Seafood Bouillabaisse. While the traditional French (Provencal) recipe calls for 3 kinds of fishes – spiny rockfishes that were "unsaleable" in the market, SEDA Atria’s version makes use of the much sought-after salmon. 
With the addition of squid, clams and green shells – all in abundance in the waters of Iloilo, it is all boiled then stewed in white wine, garlic and a mix of vegetables. It is the addition of istiwitis / achuete or annatto seeds that gives it an Ilonggo flare. The latter is among the basic ingredient in making Ilonggo-style Adobo.
While I expected it to be a rich and creamy soup (pardon my limited French cuisine experience), it was surprisingly a light soup with the delicious flavors of the sea and herbs. It was served with garlic French bread.

“Still in France”, we continued our gastronomic adventure with a French steak dish called Tournedos Rossini. This one got everybody’s vote for “Best in Presentation ” as it showed grilled beef medallion (tournedos) with king prawns sitting atop the meat glazed with red wine sauce.
If one opts for the authentic recipe, this dish would be made from pan-fried in butter beef tournedos, served on a crouton, and topped with a hot slice of fresh whole foie gras - briefly pan-fried at the last minute. Then it is garnished with slices of black truffle and finished with a Madeira demi-glace sauce. (Wikipedia)
But Chef Gary balanced the meat with an equally indulgent prawn instead of goose liver and served it with mashed potato with vegetables on the side.

Crossing over to adjacent Italy, it was a popular Milanese specialty that made Chef Gary’s gastronomic finale. Osso Buco is a popular Italian beef dish that literally means "bone with a hole" (Osso "bone", Buco "hole"). 
And like most “delizioso” dishes, it is tomato based as the cross-cut veal shanks is braised in vegetables, white wine and broth making the meat  tender and almost fall-of-the-bone. 
It is served with risotto – a northern Italian rice dish cooked in a broth to a creamy consistency, but with a twist. That being kalawag or turmeric, a member of the ginger family. With his Ilonggo roots, this could be Chef Gary’s homage to local dishes like Valenciana and Arroz Caldo – both using kalawag as flavoring and natural coloring. 
These three dishes are just among the many dishes that are in store for the Ilonggos as SEDA Atria Iloilo is set to launch these mouth-watering new dishes at Misto very soon. 
And with his exceptional skills in a wide range of cuisines, Chef Gary is doubly excited and inspired to share his love and passion for food as well as #TheBestFeelingsInTheWorld with the residents of Iloilo and its visitors. 

Only at SEDA Atria Iloilo. 


Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...