For many Filipinos who grew up in the 1970s to the 1990s, backyard fruits like manzanitas and kamias are more than just ingredients — they are powerful reminders of a simple, rustic childhood. These fruits, often picked straight from the tree and eaten while playing under the sun, evoke memories of carefree days and unfiltered connection with nature.
Alongside camansi (breadnut) and karlang (taro), these ingredients were once staples in many Filipino homes but have since faded into obscurity. Today, they’re rarely seen in modern kitchens — often deemed “forgotten” due to low market demand, strong or unfamiliar taste profiles, and limited commercial viability.
But last Friday, these humble ingredients took center stage in an extraordinary way.
Students from the BSICM 3A class of the Institute of International Culinary and Hospitality Entrepreneurship (IChef) reimagined these nostalgic ingredients into elegant, contemporary dishes during a fundraising dinner titled DAKTÁN: Feast with Purpose, held at the IMS Building.
The event was far more than a dinner-for-a-cause — it was a cultural experience wrapped in the flair of a modern Filipino fiesta. Through each dish, the students paid tribute to Mindanao’s rich culinary heritage while demonstrating creativity, innovation, and sustainability.
Among the highlights of the curated menu were:
- Soup: Kinarlang – a roasted garlic karlang soup garnished with mushroom and sun-dried tomato oil.
- Appetizer: Pako and Pomelo Salad – fresh fern leaves and pomelo tossed with camansi, kamias, and manzanitas in a tangy balsamic vinaigrette.
- Main Course: Duck en Malunggay Crepe – duck and chicken mousse wrapped in a malunggay-infused crepe, topped with a rich kaldereta sauce.
- Dessert: Deconstructed Puto Bumbong Ice Cream – creamy purple rice-inspired ice cream with coconut, muscovado sugar, and cheese.
- Drink: Mango Agua Fresca – a refreshing blend of mango purée, calamansi, and mint infusion.
Each course brought back flavors of the past, redefined for today’s palate. The evening was a celebration of culinary artistry and the rediscovery of ingredients that once defined a generation’s way of eating.
But more than the food, DAKTÁN: Feast with Purpose was an advocacy served on a plate.
Proceeds from the event supported the Sorrelle Missionarie dell’Amore di Cristo (SMAC), a home for abandoned, neglected, and orphaned children. Sister Luzviminda Pepito, who leads the institution, shared that they are currently caring for 28 children — 14 boys and 14 girls — with five in college, one in kindergarten, and the rest in high school and senior high.
“We call our home the place where your heart is. It’s truly a joy to be with you here. Thank you for your help, love, and affection for these children. We live on God’s providence — we have no income, only outcome — but because God is good and generous people like you exist, your generosity will directly benefit our children,” Sister Luz said during her message.
The evening closed not just with satisfied appetites, but with full and joyful hearts. DAKTÁN was more than a dinner — it was a testament to the power of food to connect, uplift, and give back.
