Renucci Rice Gala Dinner: The Rise of Philippine RiceSeptember 18, 2019
It took five chefs, led by acclaimed chef David Sénia (of Capella Hotel Singapore fame), three 18-hour days to orchestrate the four-course degustation for more than 200 guests in attendance at the glam Renucci Rice Gala Dinner.
Power couple, Patrick François Renucci and his lovely wife, the ambassador of the brand, Rachel, welcomed a number of high profile government officials, businessmen, top chefs, and foodies to partake of a specially curated menu featuring their Dalisay by Renucci Rice product.
Joining Sénia, whose Asian culinary journey began at fine dining restaurant, Old Manila at the Peninsula Manila, were Sau del Rosario, Christian Hinckleys, Chen Xhiwei, Lim Jinn Her, and Pascal Rio.
Held at the well-appointed ballroom of the Grand Hyatt Manila, guests gathered around the chefs in the open kitchen, clamouring for a peek (and even a sneaky taste!) of courses that were underway. The obvious crowd favourite was the outstanding Chinese-style crispy suckling pig with Renucci rice, yaku nasu miso, and steamed bok choy with red wine fusion jus. Chef Sénia even teased his captured audience that they had to leave some of the sucking pig for the rest of the eager diners.
Present at the gala was Secretary of Agriculture, William Dar, who shares the vision with the Renuccis to rebuild Leyte to pre-Yolanda and to produce and distribute a world-class food staple to the Filipino people through the Renucci Partnership Program.
As such, Dalisay is chemical-free and is not mixed with imported rice. It is, in fact, the only rice in the Philippines that is freshly harvested and freshly milled, thus propelling this quality grain to the status that both Japanese and Thai jasmine rice currently hold.
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- Louella Desiderio (The Philippine Star)
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