This year, NCCC Supermarket celebrates its 40th year in the trade and retail industry. With its passion and dedication to continually provide exciting deals for its consumers, NCCC Supermarket truly never fails to make every shopping experience a moment to remember.
Part of their 40th celebration is their annual SaraPangkabuhayan event that encourages Dabawenyos to explore the depths of their kitchen. This year’s theme, “Masayang Matuto, Masarap Kumita”, is a statement that promises food ideas for consumers either for personal or business.
The 3-day selling event (16Nov – 18Nov at the Davao City Recreation Center) showcased super discounted bundles that made every shopper happy. The idea was to give everyone a headstart in terms of business — or plans to put up a business. The spacious gym was packed with merchandise and products ranging from kitchen staples to food items that has slowly become favourites in one’s home.
On its 3rd year, the event again had an array of surprises lined up. One of which is the exciting cooking demo that’s yearly on their repertoire of events. Kitchen masters and culinary enthusiasts shared recipes and cooking techniques to the delight of the audience. Of which, audience members were able to sample the recipes cooked. On the third day, it saw Kitchen Master Chef Boy Logro taking center stage sharing recipes to the delight of everyone.
As part of the many other presenters during the 3-day selling event (I conducted a cooking demo for Century Pacific Inc during the first day), I must say that this event is truly a great venue for everyone and anyone to explore the many possibilities of their kitchen. Of my recipes, I used products that are staples in anyone’s grocery list, utilised the availability of ingredients in one’s pantry and made pairings on the dishes prepared.
My recipes featured Century Tuna in Oil, Argentina Corned Beef and Argentina Beef Loaf — Century Tuna Spring Rolls with Garlic Mayo Dip, Cheesy Tuna Balls and Meaty Fried Rice with Argentina Corned Beef and Argentina Beef Loaf.
Personally, I wanted to give the audience a different perspective on regular canned food items. Basically, I wanted to establish the notion that one canned good is enough to create a plethora of recipes that can be sold. It need not break one’s pocket to whip up quality tasting dishes; it just needs your imagination and knowing what to choose.
The event also paved way for manufacturers, suppliers and consumers to really know the products. The Business Talk allowed everyone an insider’s perspective of the excitingly challenging world of food business.
