Na'nam, a Feast of Negrense Flavors

The Hotel and Restaurant Association of Negros Occidental (HRANO), the lead food and hospitality organization in Negros Occidental, plays an active role in supporting the growth of the industry in the province.

Now on its 6^th year, HRANO will hold the Food Industry Exhibition & Symposium for Trade Advancement or FIESTA BACOLOD 2011 with the theme “HRANO GOING GREEN” on March 3 to 5, 2011 at Robinsons Place Bacolod. We have lined up exciting events for everyone such as culinary competitions for students and open categories, symposiums with experts related to the theme. A series of cooking and product demos will be held as well as a trade exhibit to be participated in by major industry and allied partners to showcase their latest products, equipment and kitchen tools.

In order to promote our Negrense cuisine by using local common ingredients in our dishes, HRANO came up with a unique competition using basic ingredients such as ubad, takway, kadyos and tugabang.

GUIDELINES:

1. Choose one of the following as your main ingredient:

• Ubad
• Takway
• Kadyos
• Tugabang

2. Create a dish that will highlight the main ingredient using only Philippine grown and processed ingredients. Chicken, pork or beef may be added to enhance the flavor of the dish.

3. All entries should be submitted together with the recipes during the Elimination Date on February 18, 2011 at 2pm at Aboy’s Restaurant.

PRE-ELIMINATION BRIEFING

1. Briefing of contestants shall be on February 15, 2011 at 2pm at Aboy’s Restaurant.
2. Deadline of submission of Registration Forms, Registration Fees and the Recipe.

ELIMINATION PERIOD

1. Submission of the following:
Registration Forms (available at Aboy’s, Bob’s Café, Business Inn)
Registration Fee – P100
Recipe – printed in 8”x11” bond paper

2. Presentation of entry

3. Judging would be based on the following criteria:
Taste and use of main ingredient 50%
Presentation 30%

Cooking Techniques 20%

4. Only the top 5 entries would qualify as finalists.

FINALS

1. All finalists will cook their entry on the competition day slated on March 5, 2011 at the competition area at Robinsons Place Bacolod.

2. Each finalist will be composed of two members.

3. Each finalist shall be given one (1) hour to cook their dish.

4. All ingredients may be cut-up, marinated or prepared ahead of the competition proper.

5. No pre-cooking is allowed.

6. All garnishings should be edible.

7. Use of undeclared ingredient in the final competition shall be grounds for disqualification.

8. Judging would be based on the following criteria:

• Taste and use of main ingredient 50%
• Presentation 20%
• Cooking Technique 10%
• Professionalism 10%
• Handling & Hygiene 10%

9. First Prize – P 5000

Second Prize – P 3000
Third Priz – P 1000

10. Judges’ decision is final.