Museum Café: Something for the New Year


When people say “museum”, many will think of silent place full of artifacts and exhibits which some people would find boring. This concept of a museum will change if you have been to Negros Museum. While Negros Museum is a museum of Negros’ past heritage, the Museum Café is what we can call the museum of living heritage. Food is not only a sustenance in Bacólod but a heritage, an ever dynamic face coupled with unique Negrénse artistry. This might be the third time I am featuring the Museum Café from my first visit last July 2012 to my 2012 Christmas visit but the selections there keeps of simply getting better. If you remember the pate de champagne from my previous blog post, they keep on producing more products from foreign-inspired recipes with tasty local twists.

When you like food with the adjectives “classy”, “gourmet”, “healthy”, “natural and “organic”, this is for your fancy. This café supports the aim of Negros Island to be the Organic Food Bowl of Asia by offering healthy and organic food selections. Yesterday, the Museum Café enthusiastically emailed me their newest food selections. Here are the following new food items in the menu:

Polish Kromesky

‘Half-Half’ ground beef and ground pork with pepper,salt, nutmeg, cinnamon, worcestershire, tabasco, egg, cream and breadcrumbs wrapped in our home made smoked bacon and baked. The best combination is with cooked red cabbage with apple, it will be there, and of-course our fresh greens and artisan bread

‘Tarte Tatin’ Upside-Down Baked Tart

Tarte Tatin was first created by accident at Hotel Tatin in Lamotte-Beuvron, France, about 160 km South of Paris, in the 1880s. The hotel was run by two sisters, Stéphanie and Caroline Tatin. The story is that Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the caramelizing, near to burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert… So far the history; we made twoFilipino versions of this famous tart and replaced the apples; you can make a choice: Tambis- or Chico ‘Tarte Tatin

Sardines Casablanca

Stiff fresh Sardines from the Talisay Market carefully deboned and stuffed with a mixture of black and green olives, capers, spring onions, garlic, red pepper, sea salt and a hint of cumin; Moroccan Art. Breaded and deep fried, a culinary attraction. We serve them as snack or as main course with our rich salad and artisan bread or organic brown rice.

Prune and Walnut Stuffed Pork Shoulder

The chops from the neck and shoulder from the pig have the most beautiful marbling, the inter muscular fat, that makes it tender and extra tasteful. The fat contains the most taste. We bought the whole neck and shoulder piece from a Faith Farm Pig and took it from the bone. We cut the meat to make it a flat slab, rolled it up with dried prunes, walnuts and garlic inside. In a stainless container under pressure it stayed in the oven -on 90 degrees- for 16 hours till a kernel temperature of 78 Celsius. On the last moment we grill it and serve with our salad and artisan bread or organic brown rice.

Pastrami (Second Edition)

The second batch Pastrami arrived in the Cafe and is even tastier than the first, delicious on baguette or corn bread. Its made from Sagay Beef, the part from around the navel. Rubbed in with Black Pepper, Pimento, Mustard Seeds, Thyme and Bago Sea Salt, left for a few days in the fridge. Then smoked for half a day with Mahogany wood chips and in the oven heated till 65 Celcius kernel temperature, thinly sliced on fresh bread

Interesting food items isn’t it? Food items that has been derived from foreign recipes yet given an artistic twist that is uniquely Negrénse with ingredients are sourced locally helps local farmers and producers to earn a living. Eating in style has never been this good and community-building at the same time. Why not visit the Museum Café to have the taste of their new selections at hand?

No amount of a good meal is complete without your drinks. Speaking of eating in style, why not flush down the tasty food items with a selection of liquor or thirst-quenching and sense-refreshing drinks? The Museum Café has a wide selection of wines and imported liquor to suit your needs. Refreshing drinks from a wide selection of teas and coffee is also available for your liking. For the month-long New Year Celebration, the Museum Café is having a “Drink ’til he’s cute…or she’s cute!” drinks promo. They will offer all drinks with 50% discount everyday between 4pm and 6pm, until the end of this month so hurry. Visits the Museum Café now. They are open from Tuesday ’til Sunday from 10am to 10pm for Lunch-Merienda-Dinner with functions max for 60 people.

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About Mark Mayo - Magallanes

MARK MAYO - MAGALLANES – blogger by passion, cook by hobby, student by life, theater actor by fate, writer by work, and Christian by grace. Part Filipino, Chinese and Spanish by blood, he is proudly 100% Negrénse. His love for his home Island of Negros, heritage and lifestyle has led him to write much about it and full-time, all-time. View all posts by Mark Mayo - Magallanes

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