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<h2>6-Hands Dinner: Culinary Art at Enye</h2> At Enye by Chele Gonzalez, culinary artistry is reaching new heights with an unprecedented 6-hands dinner collaboration between three remarkable chefs—Chele Gonzalez, Alberto Lozano, and Javier Amador. These culinary visionaries, each renowned in their own right, are bringing together their unique expertise to create an extraordinary menu that marries traditional flavors with bold innovations. The result? A sophisticated tasting journey that captures the spirit of contemporary gastronomy, transforming Enye into a vibrant showcase of Spanish culinary craftsmanship with a global sophistication. &nbsp;<h3>A Unified Dining Experience</h3> For this special evening, all guests will gather to start their culinary journey together at 7:00 pm. To set the tone for the evening, an aperitif will be served from 6:30 to 7:00 pm, with each guest enjoying a complimentary drink as a prelude to the exceptional courses to come. <h3>A Culinary Journey in Eight Courses</h3> The special collaboration menu is a thoughtfully curated progression of flavors, textures, and aromas. It begins with a TAPAS-AMUSE selection, where diners are introduced to the evening’s creativity with delightful bites like the Arctic Partridge Anchovy, featuring fermented tomato and a tomato seed cracker, and the luscious Pan Seared Foie, delicately accompanied by egg yolk and shitake flakes. For those craving a taste of the sea, the Codfish Mousse, garnished with an herb sableé, serves as a refreshing nod to classic Spanish tapas. &nbsp;<h3>Charcuterie with a Northern Twist</h3> Next up, an assortment of CHARCUTERIE presents an unexpected fusion of Spanish techniques with Nordic ingredients. From Duck Ham and Cured Pork Tenderloin to Arctic-inspired offerings like Reindeer Coppa and Arctic Goose Magret, the charcuterie board exudes robust flavors and a rich, smoky profile. Complementing these selections are intriguing accompaniments, including smoked Norwegian beef jerky paired with fermented butter and black pepper, finished with cured yolk zest—bringing a truly international dimension to the table. &nbsp;<h3>An Artistic Sequence of Main Courses</h3> The FIRST COURSE unveils a Cured Scallop Tartare, where the delicate flavors of scallop are elevated with smoked roe, crunchy hazelnuts, and a unique mountain sorrel gel. Moving forward, the SECOND COURSE introduces a silky Crab Cream, subtly balanced with a pickled blackberry reduction and a touch of shell powder caramel.&nbsp; The innovation continues in the THIRD COURSE with Inasal Tuna Belly, a Filipino-inspired creation served with tangy atchara and a spicy chicken sauce, paying homage to Chef Chele’s Philippine influence. The savory crescendo reaches new heights with the FOURTH COURSE: Slow Braised Lamb Shoulder paired with creamy mushroom rice and luscious egg yolk—a heartwarming dish with layers of depth and comfort. &nbsp; <h3>A Flavorful Finale</h3> As the menu reaches its peak, the FIFTH COURSE presents a show-stopping Iberian Pork Presa, dressed with a roasted onion demi-glace and balanced by the fruity notes of quince. This course epitomizes the richness of Spanish ingredients while maintaining the elegance that defines this collaborative menu. To round out the evening, the DESSERT selection offers a refreshingly floral touch. Simply named Floral, this final dish features jasmine sorbet, a delicate lemon namelaka, and orange blossom meringue. It’s a delicate and fragrant finish, embodying the spirit of this collaborative menu—refined, innovative, and unforgettable. &nbsp;<h3>An Unmissable Collaboration for Culinary Aficionados</h3> This special collaboration at Enye by Chele Gonzalez is a celebration of shared creativity, culinary prowess, and a commitment to pushing the boundaries of flavor. With each course meticulously crafted by Chefs Chele, Alberto, and Javier, guests are invited to embark on a gastronomic adventure that transcends traditional dining. For those seeking a dining experience that fuses artistry with culinary heritage, this exclusive menu, starting with an aperitif and shared among fellow food lovers, promises an unforgettable evening. Social Media and Website Links: Website: <a href="https://www.crimsonhotel.com/mactan">Crimson Resort &amp; Spa Mactan Cebu</a> Facebook: <a href="https://www.facebook.com/MactanCrimson/">Crimson Resort &amp; Spa Mactan Cebu</a> Instagram: <a href="https://www.instagram.com/crimson_mactan/">@crimsonmactan</a>

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An Epicurean Collaboration at Enye by Chele Gonzalez

An Epicurean Collaboration at Enye by Chele Gonzalez