When a dream is driven by
passion, there is no reason for it not to come into reality. Such is the case of known liquid chef, Chef
Kalel Demetrio – the man behind the name Liquido Maestro (Liquid Master). From humble beginnings, he worked his way up
and be where he is now. From a simple
restaurant staff, to a bartender, to a name and status he desired now, Chef
Kalel Demetrio never forgets his humble beginning.
As a liquid chef, Kalel has never
strapped himself down to simply creating cocktails – which is common to most
mixologist, he pushed himself in creating innovative infusion and drinks
suitable to all ages. From simple juice
or iced tea with a twist, to cleverly mixed smoothies and satiny smooth
cocktails, Kalel will show you what he can do and what his mind can
create. An advocate of the farm-to-glass
principle, he believes that nature has given us a lot of things to use and enjoy
as a consumable item. It is no wonder
that companies such as Destileria Limtuaco
and NutriStar (Locally Juice Drink)
believed in him and made him as brand ambassador of their product.
Not only can he create drinks of
wonder but also food of delights. He has
collaborated with other restaurants creating flavors that are tongue-talizing
to one’s senses. He also now have a
restaurant where in shows his kitchen and bar skills. Like any other chef’s, he believes in
stimulating the senses of people to enjoy the bounty coming from Earth. Not only are his drinks visually and taste
bud-dancingly good but also has texture and scent delight. He likes to explore the local market of a
certain place to know the community and see what unknown goods he can harvest
and try in his laboratory. Some of the
establishments that carry his creations are Green Pastures, Gorda, Big Bad Wolf
and 2020/XXXX – hosts to the bar crawl that took place a few days before Madrid
Fusion 2017.
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The Bar Crawl Event
The Big Difference Communications (TBDC) with Chef Ervincent
“Kalel” Demetrio, has came up with a bar crawl tour this April 4, 2017 in line
with the upcoming Madrid Fusion 2017.
Chef Kalel is one of the featured chef’s in the fore mentioned event and
with this; he wishes to share some of his creations and the establishments who
carries them.
Big Bad Wolf
A restaurant-bar located at Burgos Circle in BGC. This establishment features international
dishes prepared with local produce.
Opens from Monday to Saturday from 11:00 AM till 2:00 AM, Big Bad Wolf
is your homey place to eat away from home.
Food Served:
Burrata – an Italian
cheese made from mozzarella and cream.
With Big Bad Wolf, the cheese (mozzarella and cheddar) is made from
carabao’s milk. It is smoked with acacia
wood giving it added flavor. Served with tomatoes and greens with salt
toppings, this appetizer is a good way to start a meal.
Carbonara with Pork
Cheeks – the cream is also from carabao’s milk.
The pork cheek is made crunchy giving it more flavor and texture far
from the usual bacon.
Big Bad Wolf’s Chili
Wings – there take on the classic buffalo wings. The spice will definitely take your attention
but the side cream dip (also made from carabao’s milk, added with herbs) will
help you finish the wings served. Served
with local greens on the side. The spice
is from our very own siling labuyo.
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| Potato Skin with herbed Carabao's Milk Cream |
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| Burrata |
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| Sir Ponch - owner of Big Bad Wolf |
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| Carbonara with Pork Cheeks |
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| Big Bad Wolf Spicy Wings |
Chef Kalel’s Drink:
BASI SPRITZ – light
drink with basi as based and some of his concocted syrups, giving it a kick but
maintaining a light buzz. The orange and
cucumber that tops it gives additional refreshing effect making it a delightful
drink during the middle of the day.
Gorda
Located at the 2nd level at Uptown, BGC, this place
offers you comfort food with a light but delightful twist. The name gorda
is Spanish in origination meaning fat lady (from
the verbo gordar meaning to be big or fat) and it is in honor of their
mother. The food served are with
Spanish-Mexican influence which we are familiar with but given added push in
terms of flavor level. This
resto-pub/bar is open every Monday and Tuesday from 11:00 AM till 2:00AM and
from Wednesday till Saturday up to 3:00AM.
Food Served
Two-Way Nachos – they
have two types of nachos varying in color and served with cheese, tomatoes,
ground meat and jalapenos. Each layer of
nachos has ample serving of toppings making sure that each nacho piece is
delectable. The lemon that comes with
it, gives it a different flavor taste that makes it far from the normal nachos
in the market.
Keso-Quesadillas –
this is served like a pizza but the flavors are true to its name. It is light, cheesy and with a bite due to
the finely chopped spice that tops it along with the cheese sauce.
Chef Kalel’s Drinks:
Horchatta Morena – a
rice based drink with Old Captain rum.
This drink is light, sweet and quite refreshing for a hot day. The half of the rim of the glass is edged off
with finely grinded rice and moscuvado sugar.
Served with burned cinnamon bark, the drink gives off a light earthy
aroma mixing well with the rice flavor of the drink.
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| Alice Mate and Epi Lim drinking El Equador de Margarita |
El Equador de
Margarita – this drink is good for sharing. Served using a hallowed out
watermelon, this alcohol concoction is refreshingly fruity with a kick. The watermelon flavor slowly blends into the
drink making it seems light without decreasing the alcohol level and effect.
Green Pastures
The first organic restaurant in the city, this themed
restaurant caters to those who wanted to have healthy food served in a
delicious manner. The serving is big
enough to be shared thus family and groups come here to enjoy their food
offerings. Open every day from 8:00AM –
10:00PM, the place has both indoor and outside seating.
Food Served:
Carbonara with Goat
meat – the lightest meat pasta in the market! The sauce is light in cream and
the goat meat was handled well making it delicate and delightful to the palate.
Honey comb with Lemon
Curd – this dessert treat is a creation by Chef Kalel for Green Pasture and was
hailed as the best dessert in the industry last 2014. The sweetness coming from the comb is
balanced off with the light tartness from the curd giving it balance and
contrast in texture.
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| Part of the team of Green Pastures |
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| Honey Comb with Lemon Curd |
Chef Kalel’s Drink:
Gayuma – cocktail that
will definitely put you under its spell.
It is refreshing yet comes with a kick from the mixture that comes with
it. With cucumber as it’s garnish, it
gives off sweetness that further enhances the drink.
2020/XXXX
This establishment is the child of the
bohemian age in the 90’s in Malate,Manila.
The wall is decorated with paintings by various artists that are sold
off. The place is definitely cozy for an
“underground” atmosphere. Open from
Wednesdays till Sunday, the place is worth your time to simply chill out
and be in the crowd. 2020 is the flagship establishment that carries Barik (pure) and Barik Ginger Sour.
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| Barik (pure lambanog) |
Food Served:
3-way Soft Shell Taco
– this food serving is a delight due to the way the meat are served (3-way) and
then topped with aioli sauce and finely chopped chorizo. The sauce is pimiento base making it creamy
and adds a distinct flavor to it.
Chef Kalel’s Drink:
Querida – a name apt
for thee drink because of the number of flavors and sense stimulation that it
offers. Served with a burning basil
leave on top, this drink gives off an earthy aroma which complements the fruity
flavor of the drink (passion fruit). The liquor taste goes in smoothly making it
more than your standard cocktail.
All this made possible also with
his partners and companies that believes in his craft and advocacy namely Destileria Limtuaco and Locally Juice Drink.
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He is a man of duty and
obligation. Kalel knows how to balance his personal life with that of this work
demand; a caring individual to those who are close, important and of value to
him. Despite his tight work schedule, he
still manages to give time and space to himself and those he love. To know more of the Liquido Maestro / liquid chef, try out his personal bottled creations - Barik (pure lambanog), Barik Ginger Sour, Maharlika (syrups) and Agimat (flavored Kombucha).
Liquid may be his working craft
but Kalel delivers with a punch to remind you of the experience you had with
his creative concoction.
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