The art of tofu by Chef Alex Dino
Bon appétit! Chef Alex Dino putting the finishing touches of Cod in Citrus-Beer Brodo and Balsamic Caviar, Tofu and Alfalfa with paired with Chilled Sake and Mango Balls.
Tofu is a vegetarian staple, a miracle food claimed to have many healing effects, and a favorite of the Asian culinary world. If prepared properly, one can never guess that the best meal of their lives actually had tofu substituted in place of eggs and ground beef. The challenge is how to cook tofu in a variety of ways, both elegant and palatable.
This month’s featured artist for the Philippine Consulate General New York’s “Best of the Philippines on Fifth Avenue” is Chef Alex Dino. Chef Dino is the Grand Champion of the Sears Chef Challenge in 2010 besting 24 other professional chefs from all over the country in a seven-month long competition, named one of Fortune Magazine’s Best Cafeteria Chefs for 2008. His original concoctions of tofu are shown in his new book “Modern Tofu”, where he gave surprising new twists on serving tofu as hors d’oeuvres, soup, salad, entrée, and also as dessert.
Chef Alex Dino wowed his audience at the Philippine Center where he used toys of his molecular gastronomy, a smoking gun from Sears, which emits the smoked-flavor infusion in foods. He also introduced Sous Vide Immersion Circulator which cooks vacuum-packed fish in an even boiling temperature, thereby retaining its natural flavor. Rising from humble beginnings, Chef Dino credits his early training from mom Fe Joaquin, who ran Fe’s Cafeteria at Tondo, Manila, where he grew up.
Sake-Pepper Mignonette Fresh arugula topped with Balsamic Caviar, a zesty invention of non-animal caviar, a product of Chef Dino’s molecular gastronomy.
What is so unique about Chef Dino’s technique is his application of food chemicals such as calcium lactate and sodium alginate to aid him in forming liquids like balsamic vinegar into capsules that give the resemblance of caviar eggs. His substitution of animal by-products into healthier options add to the popularity of his catering company, Sachet d’Epices that specializes in Asian and European cuisine. Prior to this, Chef Dino worked for over 10 years in a food processing facility developing seasonings. He honed his expertise through New York School of Culinary Art.
The menu for the evening is Cod in Citrus-Beer (San Miguel beer) Brodo and Balsamic Caviar, Tofu and Alfalfa with Sake-Pepper Mignonette paired with Chilled Sake and Mango Balls. For dessert, he prepared Sunny-side Carabao mango. Oohs and ahhs were unavoidable as he whipped his creations. He recommends limiting the ingredients to five. Browsing through his book, some other intriguing recipes call for sampling at home such as Almond Crusted Tofu served with mashed Purple Yam and Mushroom sauce. Such Asian fusions with surprising French touch will tickle the palate like his Wasabi Vinaigrette, Ginger Beurre Blanc and Grand Marnier Sauce for desserts.
At the end of the cooking lesson, Consul General Mario de Leon Jr. and Vice Consul General Millie Sta. Maria Thomeczek led the guests in sampling the Chef’s delightfully healthy and decadent cooking, a living statement of Chef Alex Dino’s fit and active lifestyle as a marathoner. The Philippine Center remarkably converted into a connoisseur’s kitchen for one night, proves to be the true representative of great Filipino ingenuity, showcasing the best of Philippines’ art, craft, fashion and designs. So proudly Filipino at the heart of Fifth Avenue!
A sake toast for Tofu and healthy living by Michael Nicoletta, Managing Director of Sachet d’Epices that handles the catering business of Chef Alex Dino.
