(Eighth in a series)

MANILA, Philippines—“If I prepare food for my special someone, I let the food do the talking,” says Dino Guingona, noted chef-instructor of the Academy for International Culinary Arts (Aica).

The lobsters are blanched and cooked in coconut milk with white wine and mixed with plenty of coriander for that extra nutty taste. They’re paired with seafood bouillabaisse and foie gras. That alone should prove how special his date is.

If possible, he will do gourmet dishes.

“Women are always amazed with gourmet food. Everyone is,” he said. “And, that’s my turf. That’s what I do.”

Guingona, who has been with Aica for two years, is a product of the California Culinary Institute in San Francisco, CA. He apprenticed at Ritz Carlton Hotel in San Francisco and worked as chef de partie in some of the top hotels in the UK.

When he came home in 1995, he began a business supplying hotels with fresh imported produce. Then, he started a catering business, Epicurean Kitchen, in 1999 which still runs well to this day. He can do catering for a couple or for as many as 50. He himself attends to every detail.

In 2004, he flew to Changmai, Thailand, to study royal Thai cuisine.

He became a culinary instructor by accident. He was on his way back to UK when he bumped into Mike Tiaoqui, AICA owner, who offered him to join the group.

“I immediately said yes,” he recalls. “I didn’t realize the academe is so fantastic. A totally different field for me. Here, it’s not so much how much compensation you receive. It’s the sense of fulfillment. I’ve seen students who are scared of sharp objects and fire from day one up until the time I see them progress and do great in a five-star hotel or resort. For me, that’s one fulfillment that cannot be bought.”

Balanced meal

In doing a dinner for his SO (significant other), Guingona, of course, considers her personality. He leaves no stone unturned. If she’s a vegetarian, he does all veggie food. Or, he does a complete, balanced meal.

“Whenever I compose a menu for her I balance things off,” said Guingona, who’s also Aica’s externship and alumni director. “There has to be starch, vegetables, protein (beef, fish or chicken) and dessert. If your main dish is already heavy, either beef or pork, you need something light to start with like a salad and something light to end the meal like fruits.”

For example, a filling Osso Buco he pairs off with the refreshingly light Trio of Scallops.

Perfect for an appetizer, the scallops are prepared in three different ways—grilled, brined and pan-seared—all in one plate.

For the main course, the Osso Buco and risotto fit the bill.

“Osso Buco is a great dish if you don’t rush it,” Guingona said. “You cook it slowly and let it simmer until the flesh almost falls off its bone. It’s cooked with high quality red wine.”

To cap the meal, a very light dessert of marinated strawberries and mango will do the trick.

Osso Buco

1 pc veal or beef shank

½ c all purpose flour

3 strips bacon

2 tbsp olive oil

1 pc medium onion, diced

½ c leeks (white part, cut into 1-inch bits)

½ medium carrot, diced

4 cloves garlic, minced

½ tsp fresh thyme

2 tbsp tomato paste

1½ c red wine (dry)

5 c brown stock

1 tbsp gremolata (equal parts of garlic, lemon zest, finely minced parsley)

Salt and pepper to taste

Dice bacon strips and render fat; set bacon bits aside. Trim shanks and season with salt and pepper. Dredge in flour and shake off excess. Brown shank evenly on bacon fat and set aside. In the same pan, add olive oil. Sauté onions until translucent. Add leeks and carrots and deglaze with red wine. Return shanks to pan and reduce wine until almost syrupy in consistency. Add stock and bring to a boil. Simmer. Add tomato paste and fresh thyme and simmer until tender.

Pan-seared Scallops with Two Caviars

4 pc sea scallops

1 c heavy cream

1 tbsp oyster sauce

1 pc shallot, finely minced

¼ c white wine

¼ c fish stock

¼ tsp red and black lumpfish roe (caviar)

1 pc fried basil (garnish)

Sear scallops until brown crust forms on both sides. In the same pan, sauté shallots. Deglaze with white wine. Reduce until a second. Add cream and reduce until thick. Strain then add oyster sauce. Assemble.

Scallop Ceviche

4 pc sea scallops

15 g fresh coriander

10 g tomato concasse

1 pc large shallot, thinly sliced

3 g ginger, grated

1 pc fresh chili, seeded, minced

2 tbsp Thai fish sauce

5 tbsp lime juice

Salt, pepper and sugar to taste

Blanch scallops in boiling fish, stock for 20 seconds. Pat scallops dry and slice horizontally. Prepare wet ingredients separately. Chill scallops and marinate (at least five minutes in freezer). When ready to serve, toss all ingredients together until well coated.

Grilled Lemongrass Scallop

4 pc sea scallops

2 pc lemongrass stalks

1 pc lemongrass, finely minced

¼ tsp coriander powder

¼ tsp cumin powder

3 tbsp olive oil

A pinch of cayenne

Salt and pepper to taste

Marinate scallops with lemongrass and spice mix for approximately 20 minutes. Skewer scallops and grill two minutes per side.