The following dishes were served when my hubby and I attended Downy's Scents to Remember gala launch yesterday at the Manila Peninsula. I loved the dishes they served us. Even the chicken (which was a bit bland for my taste) tasted fine after I had some more sauce added. I wish I can learn how to make them too. Here they are:
SOUP: Veloute of Pumpkin with coconut cream and coriander.
APPETIZER: Smoked Citrus scented Atlantic salmon, paired with petit mesclun greens with ORANGE msutard dressing. The tangy citrus taste enlivens the spirit, feeling like the burst of a fresh new day every minute.
APPETIZER: Smoked Citrus scented Atlantic salmon, paired with petit mesclun greens with ORANGE msutard dressing. The tangy citrus taste enlivens the spirit, feeling like the burst of a fresh new day every minute.
