MANILA -- There's more to Plaza Catering Inc. than its famous ham and corned beef.
Just in time for the summer, the veteran catering company recently launched its barbecue packages for outdoor events and parties.
These are not the traditional Filipino barbecue with paltry bits of meat on sticks. Rather, this is an American-style barbecue complete with gigantic grills where the aroma of meats and sauces are enough to whet the appetite of guests.
This barbecue experience features recipes of generations of cooks and chefs of the Reyes family ably executed and perfected by resident grill master double hatting as The Plaza chief finance officer, Raymund A. Reyes, affectionately known as Skiray.
Here's what you can expect at The Plaza's barbecue party:
Grilled sausage with peppers and onions
Grilled sausage with sautéed onions and peppers are always great starters off the grill with a choice of kielbasa, schublig, cervelat, Hungarian, and Hungarian with cheese. Photo by author
Norwegian salmon on cedar plank
Reyes’s Norwegian salmon on cedar plank done four-ways is a revelation. The cedar plank adds an enticing aroma that just intensifies the usual subtle flavor of salmon, moreso when accompanied with a bit of dill salt, Thai sauce, Dijon mustard, or salmon spice. Photo by author
Cajun beer can chicken
Chicken sitting upright on beer cans may look weird but the outcome is that Reyes's Cajun cooking liquids steam up into the chicken resulting in flavor-packed juicy bird. Photo by author
Baby back ribs
Baby back ribs that just fall of the bone are one thing. Dunking them into Reyes’s top-secret barbecue sauce and adding a shot Jim Beam rockets a bite of this into barbecue nirvana. Photo by author
Reyes’s beef rib achieves fall-off-the-bone goodness than can only be achieved through hours of smoking. It’s hard to believe that something with generous bone-to-meat ratio can be so juicy and so tender. Photo by author
The barbecue items complement The Plaza’s already expansive menu items consisting of salads like Mexican elote corn, coleslaw, and garden salad, sides like mashed potatoes, baked beans, and yellow rice. Higher-end options include a pasta station with a chef preparing fresh noodles, sauces, and cheeses.
A meal wouldn't be complete without dessert. The Plaza menu is no slouch when it comes to sweet endings as proven by bites of their apple crumble or its very own designer brownies with a layer of cream cheese and toasted marshmallows.
The Plaza’s famous meats such as ham, corned beef, and pasta can also be added to custom menus. Packages with The Plaza’s constant collaborators such as Fruits in Ice Cream and Swizzle Mobile Bar can be arranged upon request.