One should indulge in life’s little pleasures even while the world goes berserk and the ugly side of politics is constantly spoiling the landscape of our lives. Food is comfort and we look to so-called comfort food, the food that brings back pleasant memories and feelings, when things go awry.
It was good to savor the flavors and scents of the food of Bicolandia last Monday at the EDSA Shangri-la where the two-week (Oct. 23 to Nov. 3) Gayon Food Feast is now going on. This is being co-promoted by the Department of Tourism’s Bicol Regional Division under Maria O. Ravanilla.
Gayon is short for magayon (Bicol for beautiful) and where the name of the awesome Mayon Volcano of Albay is supposed to have come from. Extend the suffix and you have magayunon or very beautiful; magayunonon means very, very beautiful. You could extend the suffix some more to push the meaning to the extreme.
My verdict? The food was not just masiram (delicious), it was masiramon (really delicious). I say this not because my cousin Didette N. Peralta (who co-owns and runs Legazpi City’s Small Talk Café) was one of the guest cooks but because the flavors did Daragang Magayon (the maiden in Bicol legend) proud. And I judged the spread as it was—somewhat fusion cuisine--not as the home cooked, slow-food fare that purists might pine for. There was pasta pinangat, for example, and Bicol express served on tomato halves. Quite neo-, those. But the real pinangat was there in its coconut-y glory.
It was good to savor the flavors and scents of the food of Bicolandia last Monday at the EDSA Shangri-la where the two-week (Oct. 23 to Nov. 3) Gayon Food Feast is now going on. This is being co-promoted by the Department of Tourism’s Bicol Regional Division under Maria O. Ravanilla.
Gayon is short for magayon (Bicol for beautiful) and where the name of the awesome Mayon Volcano of Albay is supposed to have come from. Extend the suffix and you have magayunon or very beautiful; magayunonon means very, very beautiful. You could extend the suffix some more to push the meaning to the extreme.
My verdict? The food was not just masiram (delicious), it was masiramon (really delicious). I say this not because my cousin Didette N. Peralta (who co-owns and runs Legazpi City’s Small Talk Café) was one of the guest cooks but because the flavors did Daragang Magayon (the maiden in Bicol legend) proud. And I judged the spread as it was—somewhat fusion cuisine--not as the home cooked, slow-food fare that purists might pine for. There was pasta pinangat, for example, and Bicol express served on tomato halves. Quite neo-, those. But the real pinangat was there in its coconut-y glory.