Tourne by Chef Sandralyn Hataway: Menu for July 16 - 31

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I have featured the opening of Tourné here in my blog a few weeks back (check it our here). They are advocates of slow food and sticking to this advocacy, they change their menu every two weeks to provide only the most mouth-watering dishes from the freshest Philippine produce from all over the country.

Two weeks back, they celebrated the start of July with an American themed menu. In the next two weeks here is their offering and I hope something catches your fancy to make you go to The Fort Strip at Taguig.

A sandwich that is filling enough for a meal. The red cabbage slaw and Russian sauce gives it a colorful twist. The battered tilapia sandwich is served with fresh cut potato and sweet potato fries, pickles and home made ketchup. - Php 278

A Vietnamese inspired sandwich. The marinated and grilled pork is wrapped in freshly made pandan (screw pine) scented tortillas served with  carrots, cucumbers and atsara (pickled papaya) - Php 288

Half a Barbecued Spring Chicken is made from young and tender poultry that is grilled to a nice golden brown. The watermelon brunoise gives a nice refreshing balance to the rich house barbecue sauce and sweet mashed sweet potatoes. - Php 608

Local Batangas Beef is made into a Persian classic. The Beef Tenderloin Kebab is served with a sauce similar to a Ratatouille (okra, eggplant, tomatoes), a fried saba banana ring and Moroccan-inspired rice using a long grain variety. - Php 488

Love Parrot Fish - both seen when snorkeling at sea (super colorful and exotic looking with colors ranging from blue, green and yellow) and cooked to perfection. White meat fillets well and has a clean taste and tender flakiness. Here it is pan-seared with a Beurre Blanc (white butter sauce), turmeric (yellow ginger) rice, baby bok choi and fresh tomatoes. - Php 368

Tarragon Spiced Chicken. Tarragon and chicken is always a good pairing. The squash risotto is made from starchy short grain rice has a piquant sweetness to it. Chayote (sayote) tops accompany the dish. - Php 398

Parpadelle are wide flat noodles (made in kitchen, fresh) and it holds up well to the rich and creamy tomato goodness of braised beef shortribs - stroganoff style. A nice familiar flavor with a twit brought by a kangkong (swamp cabbage) saute. - Php 318

Langoustine is a crustacean that is a cross between a shrimp and a lobster. Found these in local markets and so happy to source these (to cook and eat) easily in wet markets now. Made with fresh spaghetti (more fettuccine I suppose), peas, and tournéd carrots; the langoustine is meaty and the rich seafood flavor complements the cream sauce. - Php 408

Due to the overwhelming response, you can now bring a whole 8 inch "PILI PIE" to your home or in your workplace for only P728! Not too sweet and oh so crunchy, makes the classic walnut pie a run for its money. Please place your order at least 3 days in advance. Best with whipped cream or a scoop of vanilla ice cream.

For reservations, please call 5550267 or you may also get in touch with Mark de Jesus through 09267421571 or 09178275685. Tourné is now accepting bookings for small parties and corporate events.

Tourné is located at The Fort Strip, Taguig.

Email: Tourne.Restaurant@gmail.com
Telephone: +63917-8275685
Facebook: Tourne by Chef Sandralyn Hataway
Twitter: @ChefSJHTourne
Business Hours: 10 AM to 10 PM daily, extended hours on weekends
Looking forward to the next menu! :)

Let me know what you think if you get a chance to sample this week's spread. Spread the word!

Grand Opening: Tourné by Chef Sandralyn Hataway

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Our good friend Hannah Lagazo invited us to support her newest venture together with her best friend, Chef Sandralyn, Mark Anthony de Jesus, and other partners. Last night, 11 June 2011 I attended the grand opening of Tourné by Chef Sandralyn Hataway. There has been a lot of buzz around this restaurant and seeing it being constructed and decorated at the Fort increased the intrigue behind its unveiling.

Here is a short intro to the team behind Tourné culled from their Facebook page:

Chef Sandralyn Hataway is a graduate of Le Courdon Bleu, Texas. Her talent and passion in cooking paved the way to put up Tourne'. Inspired by Alice Waters and Slow Food, we will make sure that everything we serve is fresh from field to fork.

The Tourne' Culinary Team is composed of diversed Chefs. Passionate with their craft and playful with their skills.
Chef de Cuisine Jay Rollan and Chefs Andre, Neil, Herbert, Jah & Dino. (Sorry if I forgot someone)

Certainly, Tourné will give you sumptuous meals because the team believes serving good food is a responsibility.

Three things struck me upon reading this (prior to the event):

The Concept of Slow Food
As opposed to convenient fast food, the concept behind slow food ensures that everything served is made in the kitchen. From the bread, to the ketchup, to the sauces - nothing is store-bought. Everyone is assured that the quality of food is to the chef's liking.
Field to Fork
Corollary to Slow Food, field to fork is a philosophy of having the fresh produce and ingredients unadulterated in the dishes. There is sustainability within the community as they also support local producers and tailor fits the menu to what is available.
Serving Good Food is a Responsibility
This is a promise any diner would love to hear and I feel that the team takes to heart. Their commitment on sustainable cuisine reflects in the service and of course the delight of their customers.

The event was well-attended. Place was packed with friends wanting to have good food and a good night.

Love the modern country feel to the interiors. Quite relaxing and nice ambiance to enjoy "slow food".

Bar is well stocked with friendly bartenders. Free flowing red and white wine + cocktails throughout the night.

I'm feeling the open kitchen concept where one can see how the food is prepared. Good looking chefs too!

The quote from Alice Walters says it all. Nice touch!

After Chef Sandralyn gave her welcome remarks after fleeting from inside the Kitchen, everyone made a toast as she poured sparkling wine on the glass tower.

And then the food is served - buffet style.

We started with Gazpacho shooters (cold savory soup) two kinds, made from melon and watermelon. which was divine and refreshing. Also had some Smoked Tuna Mousse in Potato Chips (chips were soggy though but the mousse had vibrant flavors). Downed these in one and forgot to take a picture. :)



Beef skewers with Chimichurri Sauce (from South America using Parsley, Garlic, Oil, Vinegar and herbs)

Tourned Carrots on top (Tourne is actually a technique of cutting vegetables / fruit in an oval shape or a Canelle)



Pesto Marinated Pork Tenderloin with Yellow Rice (fresh basil flavor on tender and well roasted tenderloin)



My plate was so full!



Chocolate Fountain with Tourneed Fruits. Also tasted the bite-sized Red Beet Cheesecake (very original and yummy)

After dinner, everyone was once again called inside to watch an AVP which Hannah prepared. Everyone was informed of the vision behind Tourné, the great team behind it and what good food is waiting for everyone who enters the restaurant.

 

The party has just started so as our wine glasses were filled over and over, more food came out for us to taste.

Home cut Sweet Potato Fries with home made Ketchup - first time I've tasted home-made Ketchup. Had a very bright fresh tomato taste which was not too sweet nor too sour. Definitely bolder than salsa but lighter than store-bought Ketchup. Nice counterpoint to the sweet and starchy fries.

Sweet Peppers and Blue Cheese Pizza - Can't go wrong with blue cheese (Gorgonzola I think). Would have been better if the crust was crunchy and not like pita.

Wonderful to see super friends at the event (Michelle Sario, Hannah Lagazo, Rain Dagala & Neth Ngo) among others.

The night was so fab it felt like a Friday!

To Team Tourné - the biggest and warmest congratulations! Looking forward to the dining experience soon and taste international cuisine using the freshest local produce. I heard that they have bi-weekly menus to stay true to the Slow Food concept. This is something which a food enthusiast like me really applauds!

Tourné is located at The Fort Strip, Taguig.

Email: Tourne.Restaurant@gmail.com
Telephone: +63917-8275685
Facebook: Tourne by Chef Sandralyn Hataway
Twitter: @ChefSJHTourne
Business Hours: 10 AM to 10 PM daily, extended hours on weekends

Watch out for my restaurant review of Tourne soon! Cheers! :)