Chef Josh Boutwood, chef and owner of Savage and executive corporate chef of The Bistro Group, considers himself a nomad in the food world. "I am a chef. Born in one country. Raised in another. I make food that is inspired by many traditions that are not necessarily my own," he says. "The world is my home and my diners are better because of it. I am a culinary nomad." And in his latest gastronomical endeavor at his multi-course restaurant, Helm, Boutwood gets to create magic on a plate with like-minded chefs.
The Nomad Series is set to pique the interests and appetites of Manila gastronomes, as it is the new creative avenue of the chef to collaborate with creative culinary talents of the world. This collection of dining events kicked off last 4th of July, with The Nomad Series: Old Manila x Helm. These collaborative dinners hosted by Chef Josh Boutwood offer unique culinary crossovers as like-minded chefs join forces and create a menu that will showcase each chef's philosophies on cuisine.
At the Old Manila x Helm 4-hands dinner last Thursday, the chef collaborated with Allan Briones, Chef de Cuisine of Old Manila, and Rico Deang, beverage manager of The Peninsula Manila — both talents have honed their skills abroad and have now returned home to share their craft with Manila and the world.
Briones is the first Filipino to have been appointed Chef de Cuisine at the Peninsula Manila's flagship restaurant, Old Manila. His culinary pedigree includes training under three-Michelin-starred Marco Pierre White in London and Abu Dhabi.
Deang is a B.S. Math and Computer Science graduate, turned – bartender – turned – newly appointed beverage manager of The Peninsula. He was previously a Bar Manager of CUT by Wolfgang Puck in Marina Bay Sands, and Group Bar Manager of Red Door in Singapore, before returning to his homebase, Manila, to work behind the stick at the hotel. "I just joined Peninsula a few months ago and I'm very excited to be back in Manila, "says Rico, "it's been seven months now. It's good to be here at Helm."
Boutwood and Briones served Helm's intimate audience of twelve an eight-course tasting menu, dishes showcasing each chefs' ever-evolving philosophies on cuisine, while Deang concocted a lineup of cocktails to pair with the dishes, complementing their flavors and aromas. "Me and Rico are here to showcase all the experience that we've garnered from different countries that we've worked at and we hope that you have an amazing dinner tonight," says Chef Allan.
(Citrus Infused Martin's Millers gin, Chase Elderflower, Lemon, Prosecco)
"It's something easy and refreshing and it's going to match the first two dishes," says Rico Deang.
(Sour Dough Croutons, Roasted Pistachio, Cured Egg Yolks, Dehydrated Jamon Iberico)
"For my first course, I'm actually doing a hydroponic gem salad or what I call the 'Caesar Salad Killer.,'" explains Chef Allan. "The reason I call it that is because in a restaurant where there's Caesar Salad, everyone tends to just that salad."
(Octopus and Snail Porridge, Moringa)
Chef Josh prepared and octopus and snail porridge using Japanese rice instead of Arborio rice. "On top we have a few of our sourdugh breadcrumbs to add a little bit of crunch, cured duck yolk shaved on top, as well as dehydrated moringa to bring hints of acidity."
(Plantation 3 Stars Rum, Labuyo, Lemongrass, Kaffir, Pineapple)
(King Crab, Coconut Cream Foam, Galangal, Thai Basil Lime Leaf, Ginger, Lemongrass, Chili)
(Aubergine, Burnt Coconut, Grapefruit)
(Genmaicha Infused Vodka, Lemon, Sugarcane)
"It's genmaicha tea and I infused the vodka with it. It's a Japanese green tea with rice crisp, with fresh lemon juice, sugar cane. Clean, easy."
(Cabrales Fondue, Grape Confit, Chanterelle, Walnut)
(Sourdough Glaze, Miso, Morels & Oats)
(Campari, Mancino Bianco Vermouth, Orange Bitters, Soda)
(Black Rice Ice Cream, Smoked Caramel)
"This one here is an ode to my original restaurant, The Test Kitchen," Chef Josh shares, "this was our signature dessert at the end of the meal, which is black rice ice cream sitting on top smoked salted caramel and topped with heirloom rice that we popped for just that little bit of texture."
(Champagne Gel, Fresh Berries, Mint)
For the last dessert, Chef Allan shares to guests his signature dessert from Old Manila. "This has always been part of my desserts, which are Magnums. For the first three I actually did strawberry cheesecake, the next one was a key lime pie, and the last one which I have until now is the mango cheesecake. But now I'm going on a different route. Instead of using a cream base, I'm actually using champagne inside. So I jellified champagne and I mascerated berries, which you'll find inside of it. I lightly coated it with white chocolate, and finally coated it with white chocolate infused with mint. On top I have a chantilly cream and topped with dehydrated mint as well."
The Nomad Series is slated to stage dinners every quarter at Helm. For more information about Chef Josh Boutwood and his restaurants, including Helm, visit, www.joshboutwood.com.ph.Helm is located at the ground floor of Arya Residences, McKinley Parkway, Bonifacio Global City, Taguig. The restaurant is open for dinner, 6pm to 10:30pm, Tuesday to Saturday. Reserve your seats via www.ticket2me.net. Call +63906-234-1900 and follow Helm on Instagram and Facebook (@helmMNL)
