Hundreds of people got a taste of 16 pasta dishes during a massive ‘pasta party’ that opened this year’s Hotel, Restaurant, and Tourism (HRT) Month, showcasing the culinary flair of the summer capital.
Crowds flocked to SM City Baguio on Thursday, where top chefs and culinary students served portions from 2,400 kilos of pasta prepared in 16 oversized triangular trays – each measuring 12 feet by 4 feet and six inches deep.
The recipes drew from a variety of local and international flavors, featuring ingredients such as hamonado, longganiza, spicy sardines, tuna, pesto, garlic, olive oil, and fresh herbs.
Curated by local culinary figures, including Baguio Country Club chef Arthur Nucada, the pasta feast aimed to highlight Baguio and Cordillera-inspired tastes. Organizers said the servings were designed to feed up to 15,000 people.
Last year’s HRT Month opened with a similar showcase, featuring a collection of rice recipes presented as a giant fried rice festival at the same venue.
HRT Month started as the Hotel and Restaurant Association of Baguio’s (HRAB) annual HRT Weekend, organized to promote the city as a culinary and tourism hub while also highlighting the skills of its food industry and culinary schools.
This year’s event was made possible through the support of Baguio Country Club, sausage maker MV Alabanza, Hill Station, and eight local hotels, including El Cielito Hotel, Lafayette Suites, and Soto Grande Hotel.
For decades, HRAB has also been behind the city’s biggest tourism draw – the annual Panagbenga or Baguio Flower Festival.