What happens when vegetables, long staples of the Ilocano kitchen, meet a new generation of culinary imagination?

The answer unfolded at the “Natnateng Cook-Off,” held at the Imelda Cultural Center here Friday, where familiar Ilocano vegetables were transformed into contemporary dishes without losing the flavors and traditions that make them distinctly Ilocano.

Held as part of the Marcos Day celebration, the culinary showdown was more than a contest – it celebrated food, farming, creativity, and heritage – served on a plate.

For generations, vegetables have been at the heart of Ilocano cuisine. They are ingredients many families know by sight, smell, and taste – picked from the backyard, brought home from the farm, or bought fresh from the local market.

Yet on the cook-off stage, these familiar ingredients took on an entirely different personality as President Ferdinand R. Marcos Jr. and First Lady Liza Marcos took their first bite, moving from table to table.

For chef France Kenn Bona, their entry in the showdown was inspired by farmers who produce high-value crops as their main source of livelihood.

Using “bagoong” (fermented shrimp paste) as the main ingredient, Bona elevated a simple salad into a gastronomic masterpiece, layering elements like pearls and gelato to show that Ilocano cuisine is not just vegetables but a setting of innovation.

“Our novel Ilocano salad dish was sourced locally from our farmers. We were inspired to create it as a tribute to them,” he said in an interview.

Among the other dishes in the competition was “sisig kartalbong,” made from garden vegetables like squash, bamboo shoots, and eggplant, creatively transformed into a satisfying, flavorful dish.

“Every bite tastes like home: simple, honest, and full of love. Its flavor honors our ancestors, celebrates our land, and brings families together,” said Myrelle Ramos and Cristy Collado, both representing Laoag City at the culinary event.

Other entries that fascinated taste testers included creamy upo pasta, sizzling dinengdeng, pinakbet empanada with kalabasa (squash) dip, poque-poque parm stack, and a fusion of Ilocano tradition and Italian comfort.

“The dishes presented in this year’s Natnateng cook-off have become very international,” said Erwin Suguitan, the municipal tourism officer of Vintar town.

Participants were challenged to present a modern interpretation while keeping the essence of Ilocano cuisine alive. (PNA)