The first leg of Food Magazine's free cooking classes titled “Food Tastings: A Pizza and Pasta Class” was attended by hundreds of foodies and kitchen savvy people at Project Pie Tomas Morato, last Saturday, March 21, 2015.
Everyone was treated to an afternoon of pizza and pasta-making sessions wherein attendees learned new easy and simple pizza and pasta recipes from experts in the food industry.
“Who doesn’t love pizza and pasta, right?” Ms. Nana Ozaeta, Food magazine’s editor-in-chief said at the event, as participants, who were all ready to learn and make their own pizza and pasta recipes enthusiastically cheered to a loud “Yes!”.
Food magazine is the country's largest culinary selling magazine title of ABS-CBN Publishing, Inc.
The official venue partner, Project Pie Tomas Morato, was on full-house for “Food Tastings”, with premiere chef Nancy Dizon-Edralin and Lifestyle Network’s Portia Baluyut, who both showcased their cooking skills to a room filled with eager participants.
Portia Baluyut, one of the finalists in Lifestyle Network’s “Clash of the Toque-en Ones” in 2010, passionately shared her secret in making a chicken and chorizo summer cream tomato pasta. Baluyut is also a restaurateur and host of Lifestyle Network’s “A Pinch of Portia.”
Meanwhile, Chef Nancy Dizon-Edralin passionately introduced three easy-to-make scrumptious pastas: a conchiglie with sun dried tomato and goat cheese, pasta portobello, and seafood pasta with squid ink sauce. Chef Nancy also made her session engaging by inviting people to help her make the dishes on stage.“Food Tastings” got even more exciting and interactive as Project Pie resident chefs taught the participants on how to make two creative pizzas and gave all participants the chance to build and name their very own pizza creations.
“Food Tastings: A Pizza and Pasta Class” also turned out to be exciting and fun as participants took snapshots of their social media worthy pastas and pizzas and shared their photos online.
The next series of classes of “Food Tastings” will run throughout the year, having participants explore recipes on health and wellness, hearty breakfast meals, and delectable sugar rush gift ideas.
Photo credits to Karen Garcia and Ailen Campo