For the International Wine and Food Society’s October event, we had a BYOB lunch at Wildflour’s latest branch which is on Rada St. in Legaspi Village. Although many are familiar with Wildflour’s food, This event was specifically tailored to show the talent of Executive Chef Allen Buhay who came up with a menu of items that aren’t found on Wildflour’s regular menu.
The opening salvo was a platter of pates, rilletes, and cold cuts together with their excellent bread. This was quickly followed by an extensive menu of various dishes. I won’t bore you with descriptions of the food. I will say that everything was of top-notch quality and devoured eagerly by the Society’s members.
Here’s what we ate: