Chef Claude Tayag’s bite sized ‘bringhe’ wins People’s Choice at Embassy Chef Challenge
Chef Claude Tayag brought home the bacon, or better yet, the “bringhe” as he won the favor of 900 guests who joined the Embassy Challenge held at Washington, DC.
Tayag, a veteran of international competitions, specializes in Kapampangan dishes, among other regional favorites from the Philippines, chose to showcase the Pampanga native delicacy wherein he utilized ingredients identified with different regions in the Philippines to incorporate the wealth of flavors and culture that the country has to offer in a single dish.
Tayag’s strategy proved to be effective as guests voted Chef Claude’s creation as their favorite among the entries.
The bringhe, a seafood rice dish, made use of native ingredients like black glutinous rice from the Cordillera, Sarangani bangus, pili nuts from Bicol, dried mangoes from Cebu, and aligue or talangka crab fat from Pampanga and served similarly to a raw oyster to give diners a chance to fully experience the flavor explosion in one bite.
Embassy staff helped the Chef Claude prepare the dish in multiples while Filipino mixologist prepared the cocktail to be paired with the Bringhe – a rum based cocktail with lime, pineapple and ginger.