Basi del Diablo’s crisp white wine Basidina is now available at Chef Luz Angela’s Kitchen at Kingfisher Kitesurfing Hotel in Pagudpud, Ilocos Norte. Located at a topnotch destination for kitesurfing and kiteboarding enthusiasts, the chef’s kitchen is among the most relaxed spaces in the region. It offers a great view of the sea and gets a lot of sun for an estimated 200 days a year.
The chef’s kitchen is just as vibrant and reminds customers of garden salads, refreshing coconut milkshakes, and the overall vibe of beautiful summer days. Chef Luz Angela serves mouthwatering fusion dishes inspired by her travels. Luz Angela Echeverry is an award-winning restaurateur based in Spain. She was born in Venezuela. The travelling chef is a food and nutrition specialist and an expert in making beautiful vegan and vegetarian dishes.
“Basi del Diablo’s Basidina fits right in the chef’s kitchen,” Sigrid Salucop, the brand’s winemaker and director says. “White wine, in general, pairs well with vegetables and fish but Basidina is different because its main ingredient is sugarcane. It is locally made, too, something that the chef is quite passionate about. The ingredients she uses in her kitchen at Kingfisher are all sourced locally,” she adds.
Chef Luz Angela makes burgers that are 100% vegan among other nutritious meals. The chef will be cooking her favourite Spanish dishes at La Preciosa in Laoag on March the 9th, an event organised by the chef and one of Ilocos’ best bakers Pamela Aragoza.