Zamboanga food scene thrives in Savores 2017
The growing interest in food business among Zamboanguenos, especially millennial entrepreneurs, has led them to pursue a common goal — to showcase the province through its vibrant, progressive foodscape.
This, according to Department of Tourism-Region IX (DOT-IX) Director Antonio Fernando Blanco, was highlighted in the recent Savores 2017 Gastronomic Event held at the seaside boulevard Paseo del Mar in Zamboanga City over the weekend.
Blanco said the event was attended by over a thousand guests and tourists.
“…One of the best come-ons for tourists is to taste the best of the destination. In any place you go, people will always look for the best distinct local flavor to taste,” Blanco said. “When people start talking about your food that is the time they will start coming in and visiting your place.”
Tourism Secretary Wanda Teo welcomed the successful staging of the event noting that Zamboanga’s diverse cultural heritage is kept alive through its people’s love for good food.
“These young culinary entrepreneurs continue to whet the palate of so many with their innovative ways of presenting time-cherished dishes anew,” Teo said.
Teo, who had been closely following Zambonga’s gastronomic journey, also took notice how Savores has kept attracting young entrepreneurs and audience alike each year.
“The young ones have slowly caught up with the young once as Savores turns a year older again. This is proof positive of how rich the Philippines is not only in terms of gustatory offerings but of culinary advocates as well—young food entrepreneurs joining the fray with their creative, new ideas and business savvy,” she added.
Among them was 21-year-old Jomari Alfaro of Zamboanga’s Alavar who helped prepared dishes using their three-generation heirloom recipe sauces such as curacha (mud crab) in Alavar sauce, imbao (mangrove clams) in Alavar garlic sauce as were among crowd favorites.
Alfaro said that he has high hopes to change the old and unfair perception of people about Zamboanga through its distinct, flavorful cuisines one dish at a time. (PNA)