Dumaguete City Sets "Jazz Up D' Hamon" Culinary Showdown

Dumaguete City ham cooking challenge scheduled for December 14

The Negros Oriental Tourism Council (NOTC) together with the Provincial Tourism Office (PTO) is set to hold the first-ever 'Hamon Culinary Competition' to bring forth the excitement for the Nativity season.

As early as last week, five (5) local government units (LGUs) have signed up to participate in the ham cooking challenge which is scheduled for December 14 at 9:00am to 11:00am at Sidlakang Negros Village.

According to Lutong Garbo Committee Chair Sylvia Uy aside from Valencia, Sibulan, Tayasan, Sta. Catalina, and Ayungon, more than ten LGUs are expected to join the ham-based cooking contest. This event is open to all Negrense but duly endorsed by the local executives.

Sylvia Uy said the contestant is required to use an indigenous seasoning or spice for the commercial pork ham as a recipe and the cook is good to serve for ten persons. It is a dish based on the traditional Christmas ham, Uy added.

The 2 kilos of pork ham which is already cured will be provided to each contestant by Virginia Food Incorporated.

All participants of the cooking contest must wear appropriate white cooking attire with hair bonnet and provide his/her own cooking utensils and equipment. These will be inspected including the ingredients before the cooking time.

The competition provides a spectacular showcase for local chefs to show their skills, techniques and culinary styles in cooking ham the Sidlakang Negros way, the Provincial Tourism Council stated.

The ham cooking competition is one of the highlights of Christmas activities dubbed "Pasko sa Sidlakan Ko 2010" which banner theme: "The Spirit of Christmas, shaping the communities together the Sidlakang Negros way."

It is an exciting event dedicated to celebrating the preparation and presentation of food ham in accordance with the criteria set by the judges from the region or Cebu City and Dumaguete City who have been successful in food business.

Food preparation will be judged according to the following criteria: palatability, 30 percent; 30 percent for originality; 20 percent for texture and 20 percent for dish presentation.

Winners for this competition will receive P10,000 for the 1st prize; P7,000 for 2nd prize placer and the 3rd placer P5,000 plus a trophy each. For non-winners, consolation prize of P2,5000 cash and certificates of appreciation will be awarded by the Provincial Tourism Council. (PIA/Jennifer Catan-Tilos)