Cross Cultures Presents… Nerua- Guggenheim Bilbao x Gallery Vask in Manila

Nerua x Gallery Vask will take place in Manila, Philippines on September 13 & 14, presented by Cross Cultures by Cheryl Tiu, in partnership with Premium Wine Exchange, Discovery Primea and Breville
Nerua and Gallery Vask Collaboration Dinner in Manila, Philippines, Presented by Cross Cultures by Cheryl Tiu- September 13 and
Nerua x Gallery Vask will take place in Manila, Philippines on September 13 & 14, presented by Cross Cultures by Cheryl Tiu, in partnership with Premium Wine Exchange, Discovery Primea and Breville

A lot of people travel to the Frank Gehry-designed Guggenheim Museum in Bilbao, Spain so they can dine at Nerua. The restaurant helmed by Josean Alija,  often referred to as the “master of minimalist cuisine,” has a Michelin star and currently sits as the #55 restaurant on the World’s 50 Best Restaurants 2016. Its cuisine has been described as “show-stealing cooking that nearly upstages the art gallery next door.”

On September 13 and 14, 2016, Nerua will be in the Philippines for a collaborative dinner at Gallery Vask, presented by Cross Cultures by Cheryl Tiu, and in partnership with Discovery Primea, Breville and Premium Wine Exchange. Chele Gonzalez trained under Joselean (it was here where he graduated from working as chef de partie and became head chef of events and catering, as well as sous chef for the fine dining and gastronomy), and they have likewise become good friends.

Josean Alija- Nerua Guggenheim- Chele Gonzalez- Gallery Vask
Mentor Josean Alija and protege Chele Gonzalez have become good friends, and will be cooking together in Manila on September 13 and 14, 2016

For PHP8,900+, guests can expect a 10-course dinner plus snacks and mochi– – inclusive of wines! 

Here are some dishes to expect to whet your palate! PS For those who have been to Gallery Vask, Chele is showcasing his NEW menu in this dinner! 

From Josean Alija of Nerua – Guggenheim, Bilbao,  Spain

White turnip, parmesan cheese and Iberian Ham- Nerua- Joselean Alija
White turnip, parmesan cheese and Iberian Ham by Joselean Alija (Nerua)
Cod kokotxa with pilpil sauce- Nerua- Josean Alija
Cod kokotxa with pilpil sauce by Josean Alija (Nerua)
Lobster in aromatic herbs broth- Nerua- Josean Alija
Lobster in aromatic herbs broth by Josean Alija (Nerua)
Avocado cream, fenugreek ice-cream, black olive and coffee- Nerua- Joselean Alija
Avocado cream, fenugreek ice-cream, black olive and coffee by Josean Alija (Nerua)

From Chele Gonzalez of Gallery Vask, Manila, Philippines

Aubergine: Squid and Eggplant by Chele Gonzalez (Gallery Vask)
Aubergine: Squid and Eggplant by Chele Gonzalez (Gallery Vask)
Escabeche: Elephant Clams, Mango, Fermented by Chele Gonzalez (Gallery Vask)
Escabeche: Elephant Clams, Mango, Fermented by Chele Gonzalez (Gallery Vask)
Bato Bato: Pigeon, Okra, Mustasa, Lychee by Chele Gonzalez (Gallery Vask)
Bato Bato: Pigeon, Okra, Mustasa, Lychee by Chele Gonzalez (Gallery Vask)
Bean: Rum, Cacao, Cerveza Negra by Chele Gonzalez (Gallery Vask)
Bean: Rum, Cacao, Cerveza Negra by Chele Gonzalez (Gallery Vask)

“It is an honor for me to cook with Chele,” said Joselean. “He speaks with passion about the products, about which he has managed, earning the trust of people and offering a new future to the suppliers, sharing that culture that has remained hidden for years. I see my reflection in him and what he lived during his stay in my kitchen. That makes me feel that he has known to include my values in his project and it makes his cuisine become a part of me. When you know the history of a person and you followed closely, you feel part of his success.”

For inquiries or reservations, please email us at crossculturesbycheryltiu@gmail.com or phone Gallery Vask at +63917 546 1673. *We have our respective seat allocations for both email and phone reservations– but both very, very limited, so hurry!