Why Tony Boy Escalante says your fridge should never be full
Every now and then, renowned chef Tony Boy Escalante ventures outside his Antonio’s restaurant empire to make more people experience his culinary expertise. He also imparts what he’s learned about gastronomy.
“When I first began cooking, I quickly realized that the most memorable meals are not just about technique or ingredients,” Escalante said at the recently concluded “The Table,” his first-ever pop-up dining collaboration with luxury kitchen appliances brands Sub-Zero and Wolf.
“They’re about sharing,” he added. “And it all begins in the kitchen: a space where care, craft, and connection quietly come together to create something meaningful.”
The event did not take place in any of Escalante’s restaurants but at the American brands’ joint Philippine flagship showroom in Makati City. A lone long table was set up in the middle of the venue, surrounded by kitchen appliances. The intimate setup encouraged guests to converse even with those they just met at the dinner, as the chef and his team worked at the adjacent counter.
Escalante introduced each item of the seven-course tasting menu he had thoughtfully crafted. For starters, there was the trio of shrimp cracker with aioli, smoked herring with ikura, and foie gras cornet with raspberry pearls. This was paired with Champagne Marie de Moy and Hibiki Master’s Select.
Next came the emulsified oysters with seaweed and Nomad caviar and the maya-maya tartare with passion fruit-tamarillo veil, coconut, and coriander oil. The two dishes went well with Jurtschitsch Grüner Veltliner 2023 and Lark Chinotto Citrus Cask whisky.
The tasting menu continued with the flame-torched toro, which was served with a duo of wines, Château de Chamirey Mercurey En Pierrelet 2022 and Highland Park 12 Years. It was followed by Taogtog berry granita with compressed cucumber, basil oil, and honey tuile. This refreshing palate cleanser had its main ingredient sourced from Bauko town, Mt. Province through the Good Food Community social enterprise.
For the main course, there was Tajima striploin with pepper sauce, pumpkin, and potato gratin. It became even more delectable when paired with Château La Nerthe Châteauneuf-du-Pape 2020 and Michter’s Bourbon 10 Years.
Long-lasting appliances
The sumptuous dinner came to a close with the arrival of Antonio’s house-made ice cream sundae tray. Guests had a fill of the frozen treat with flavors from dark chocolate to whiskey-laced, and various toppings.
Escalante moved with ease and confidence around the makeshift kitchen in the showroom because he’s quite familiar with the appliances he and his team were using. He told Lifestyle that he owns several units including a refrigerator, chiller, wine cabinet, steamer, and microwave oven, all of which are installed in his home.
He happily reported that his refrigerator has been with him for 11 years. His number one tip: “Don’t overstock your ref. Just use 80 percent, not 100 percent. We sometimes overload the refrigerator. It shouldn’t be like that.”
The chef explained that having extra space in the refrigerator prevents, for instance, mixing meat and ice cream in the freezer. This way, he said, the smell of raw meat will not go to the dairy product.
Additional tips were shared to us by Stephen Sy, president of Focus Global, the local distributor of Sub-Zero and Wolf brands. He said the ref should be kept dry and clean inside and out, particularly the magnetic door gasket and filter. The gasket or door seal can be cleaned using a cloth dipped in dish washing liquid, while the filter can be vacuumed to get rid of the dust.
