By Jinggoy I. Salvador

Something delectable, something grand. The first Davao Food & Wine Festival (DFWF) was a week-long celebration for the palate. It was a unique gastronomic journey that highlighted Davao regional produce, including the famed cheeses and tuna, through curated specialties of culinary trailblazers from Manila, Cebu, Davao, and Singapore. Each of the nine featured chefs whipped up specialized bites—all delicious—that left the gastronomes craving for more. Now Davao has something to look forward to in the coming festivals. 

DFWF chair Carmina del Rosario said, “Davao Food and Wine Festival is a testament to the rich and diverse gastronomic heritage of Davao, a city known for its bountiful harvests and vibrant food culture. It’s a showcase of the unique fusion of tastes, the creativity, and the dedication of our local chefs and artisans. From street food vendors to fine dining establishments, Davao’s culinary scene is bursting with talent, and this event is a platform to highlight their extraordinary skills. This festival spans multiple venues, across eight days with 12 unique experiences that celebrate the talents of local and international culinary maestros.”

At The Grand Tasting, the festival's kick-off event at Dusit Davao, it was a feast of good food and fine wines—and where this pair is, expect fabulous company to follow. The event lured in the city’s personalities hobnobbing like it was the annual social-civic gathering of Hijos de Davao minus the butterfly sleeves and Barong Tagologs. This accounted for why it made DFWF opening night extra memorable.

Opening night hosts Tomas Lorenzo and hotel GM Christoph Kuch, along with the festival chairperson Carmina del Rosario welcomed the guests.

Across the main social floor of the hotel, each chef took charge of their stations. At the Lumpini Jr. ballroom, Dusit Davao’s executive chef Piya Suthasiri transported guests to the South of Thailand and served a Thai-Style Cured Local Fish Kinilaw with Oyster "just like how it's prepared in his hometown." 

Sharing the ballroom space was renowned cheesemaker, Olive Puentespina of Malagos Farmhouse, who presented a sensational curated spread of artisanal cheeses, including a three-year old Borracho Cheese aged in dark beer, and Roberto Cheese, named after the patriarch, produced in the style of Gorgonzola Dolce was "picante" after five months of aging. The cheeses shine light on the local artisans, local hands and the bounty Davao agriculture can bring, shared the cheesemaker.

Sparks flew, meat sizzled, and aromatic smoke lured guests to the pool deck where La Cabrera's Argentinian meats were served hot from the grill. Tender, juicy, and flavorful slices of entrana, ribeye, short ribs and sirloin steaks, and parrillada of chorizo were delightful at every bite. 

At the Madayaw Café, Chef Tippi Tambunting of M Dining introduced two dishes: Heirloom Tomatoes and Capsicum Ensalada, Feta and Brioche Crisp with Microbasil, and Beef Rendang and Sunmade Brown Rice.

“I want to bring something to Davao, a dish that’s embedded in my soul. Osso Bucco for us Italians is an old dish,” said Italian chef Marco Anzani. His aim to present an Italian classic to the sophisticated palate by deconstructing the dish proved successful. The melding of flavors in his complex dish of Beetroot Homemade Ravioli stuffed with Osso Bucco stewed on Porcini Mushrooms Cream Sauce wowed taste buds. 

Elevating comfort food was Chef David Thien's Rustic Chicken Pie with Malagos Pecorino Pepato, while World Gourmet Awards 2018 Best Female Chef, Chef Lisa Revilla's Crispy Sushi with Crispy Rice, Marinated Tuna, and Smoke Sriracha Aioli gifted the palate with a surprising burst of beautiful contrasts—hot and cold, tender and crispy, a dish that paid tribute to her mentor Chef Jean-Georges Vongerichten.

At Modan Chef Jorge Mendez's station were his two dishes—Roasted Lamb with Pamapa Itum Curry and Nori Chip, and Cured Gensan Tuna with Pampa Itum Tossa and Palapa Bushi.

Dabawenyo Joel Rodriguez created sublime meal enders. While Malagos Blush Blue, Fig and Walnut Cheesecake with Honey Drizzle is an Osvaldo favorite, the dessert maker whipped up a winner with the “Tinagtag” (a Maguindanoan delicacy) coated in chocolate on Dark Caramel Cheesecake with Malagos Guava Preserve on Coconut Kaffir Macaroon Crust. 

Oenophiles rejoiced with the Bacchanalian pouring of reds and whites by Legarde and Davao Wines, selections that perfectly matched the flavors of the chefs' specials. Luisita Rum-based cocktails were refreshing additions to the beverage line up.

DFWF promised to be a feast for the senses, a celebration of our local talents, and a toast to the bright future of the culinary community.