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Myrna Segismundo: Chef to ABS-CBN stars, bigwigs
All showbiz stars and talents, as well as journos and v/bloggers, who have attended a media conference at the ABS-CBS compound in South Triangle, QC, most likely may have done so at the cozy and classy restaurant on the 14th floor of the building there. But were they ever aware that the building is called the Eugenio Lopez Jr. Communication Center and the restaurant goes by the mysterious name 9501? If they knew those two names, would they also know the name Myrna Segismundo? Most likely, no unless the journos and v/bloggers who cover showbiz also go to lifestyle media events. Segismundo is one of the country’s foremost chefs of international renown. She was managing director of 9501 for almost 20 years,with the rank of vice president. Security Bank, the Zonta Club of Makati and a group known as Environs recently cited her among their Bravo Empowered Women Awards recipients. [caption id="attachment_166629" align="aligncenter" width="666"] CHEF Myrna Segismundo | Photograph Courtesy Of Relaxlangmom.com[/caption] First project The private 9501 restaurant was conceived in 1995 as the first project of the year, which is why it was given that name by then ABS-CBN head Gabby Lopez, a son of “Kapitan Geny,” who sat on top of the broadcast empire almost up to the time it lost its franchise (Gabby is legally Eugenio Lopez III and is now the chairman emeritus of ABS CBN). The 9501 corporate dining facility produced everything from weekday lunch buffets, formal haute cuisine dinners and board meeting meals to celebrity-studded press conferences. It was never opened to the public, only to ABS-CBN employees and their guests. In August this year, the restaurant ceased operations but went on to be a venue for media conferences with goods catered by other suppliers. That was where Hori7ons (the number stands for “s”) was launched as a K-pop-inspired boy group managed by ABS-CBN with a Korean company. The contract signing of transwoman talent KaladKaren was also held at 9501 weeks ago. Frequent diner Monchet Olives, Gabby Lopez’ s former chief executive, said in an interview that he has never forgotten the very first meal served at 9501 in 2001, with just Gabby Lopez and himself seated at table 001 in the corner: rack of lamb, potato purée reminiscent of Alain Ducasse, gazpacho and the famous quezo de bola cheesecake — prepared by Chef Miguel Yadao who was one of the chefs Segismundo took along with her to 9501 from another private restaurant, PCI Bank’s the Sign of the Anvil. “Sitting there in the corner, window glass on both sides, overlooking Quezon City… It was a sunny day, you could see Manila Bay. I said, wow, this is ABS-CBN,” Olives said. Gabby Lopez was a frequent diner at 9501, usually entertaining guests or meeting with company executives in the wine room. Segismundo, in another interview, remembered Lopez as a “flexible” diner who loved good wine and enjoyed Japanese, Italian, French and especially Mediterranean fare, and occasionally Filipino. The 9501 chefs could prepare any kind of cuisine, but Segismundo was most proud of the prominence of Filipino food there. Many of its most famous dishes came from the Sign of the Anvil, including the bestselling Turon, Quezo de Bola Cheesecake, Potato Bread and Adobo Paté. In fact, 9501’s bestsellers were almost all Filipino, including its Chicken and Pork adobo and Beef Tapa — “in the service of Filipino food,” she recalled in one interview. Segismundo started “dissecting and deconstructing” traditional Filipino dishes with her chefs during her Anvil days, creating her iconic Lechon Roulade (using suckling pig, not liempo) in 1995, years before the lechon roll trend came about. Lecturer on Filipino cuisine The Christmas parties of ABS-CBN executives and employees were held at the restaurant, all the parties of the bigwigs like the birthdays of Gabby Lopez and ABS-CBN top executive Freddie Garcia, and “birthdays ng lahat ng mga sikat,” as Olives once put it. A graduate of Hotel and Restaurant Management of the University of the Philippines, Segismundo began her professional career at the Waldorf Astoria Hotel in New York City, USA. After several years, she went back to Manila and headed Sign of the Anvil. Under the sponsorship of the Department of Foreign Affairs, she has held demonstrations and lectures abroad to promote Filipino cuisine in countries like Spain, Portugal, France, Netherlands, Japan and more. She became the first ever Filipino lecturer on Filipino cuisine at the Cordon Bleu in Paris and Filipino presenter in the prestigious Madrid Fusion in Spain. She has written several books such as the The Party Cookbook and Philippine Cuisine – Home-cooked Recipes Wherever You May Be and co-authored Kulinarya (A Guidebook to Philippine Cuisine). She is known for promoting heritage recipes while also transforming them into contemporary interpretations without losing their authentic taste. She was editor of Food Magazine of ABS-CBN and the founder of the Doreen Fernandez Food Writing Awards, an annual food writing competition which aims to encourage food writing and research in the country. Most importantly, she developed the Kulinarya Program of the Department of Tourism to teach the rural folk basic cooking, service and accounting concepts to help uplift their lives and their families. Tastes and flavors Instead of saying certain Filipino dishes are “like” a particular dish from a different country, Segismundo encourages Filipinos to describe them through tastes and flavors. “Talk about our vinegars, our citruses — ingredients that are indigenous to us. Dishes that are truly Filipino that will have a universal appeal.” Meanwhile, the other awardees of Security Bank and Zonta are Celia Baltazar-Elumba for Arts, Culture and Heritage; Lourdes Delos Reyes for Business and Entrepreneurship; Jennie Jocson for Education; Cheryll Ruth Soriano for Media and Public Affairs; Rebecca Angeles for Social Services; Maria Caterina Cristina Lopa for Sports; and Rose Maria Mendoza for STEM. Segismundo received her award for Tourism and Hospitality. A special recognition was also given to the Philippine women’s football team during the awards ceremonies held 27 July at the Security Bank Center in Ayala Avenue, Makati. The post Myrna Segismundo: Chef to ABS-CBN stars, bigwigs appeared first on Daily Tribune......»»
Jewels in the Palace kitchen
Power and food. These are not usually spoken in the same sentence, but hey, they go hand in hand. Last September, First Lady Liza Araneta-Marcos posted on her official Facebook page a photo showing her at the groundbreaking ceremony of the new catering area in Malacañang. No other details of the project were released. The post got mixed reactions from netizens. However, despite the praise and criticisms of said post, it somehow got us into thinking — who are the people behind the important functions of each and every chief executive living in the Palace? Hands down, Glenda Rosales Barretto comes to mind. The one and only doyenne of Philippine cuisine. She of the Via Mare fame. From Ferdinand Marcos Sr. down to Ferdinand Marcos Jr., Barretto presided over numerous state dinners in Malacañang. The most recent was the inaugural ball of the 17th president of the Philippines, Ferdinand “Bongbong” Marcos Jr. Barretto is caterer extraordinaire well-known for reinventing and refining Filipino dishes fit to be served at the highest tables in the land. During PBBM’s inauguration, she served savory chicken soup with ginger, lemongrass and green papaya (more like a deboned chicken tinola), prawn in roasted coconut cream, seared prime beef tenderloin with kaldereta sauce and guava-basil sorbet. Barretto is also popular for her humba (a Visayan braised pork similar to the classic adobo), crispy adobo flakes (ultra crunchy and extra flaky dish using chicken, beef or pork), pancit luglog, puto bumbong and bibingka. Via Mare, founded in 1975, has a well-established and long-standing reputation of being the choice concessionaire to do banquets for heads of state and international guests in the Palace serving traditional flavors. It can be recalled that Barretto rose to prominence when she catered the silver wedding anniversary of President Ferdinand and Imelda Marcos, and soon after became the official caterer of the Palace. [caption id="attachment_161357" align="aligncenter" width="1137"] MARGARITA Fores | PHOTOGRAPH COURTESYOF www.theworlds50best.com/[/caption] Margarita “Gaita” Fores Gaita Fores has also been trusted in handling the country’s most delicious affairs, hosted by the Palace for visiting chiefs of state. “I started catering only during Presidents Gloria Macapagal-Arroyo and Benigno “Noynoy” Aquino’s time,” said Fores in a text message to Daily Tribune. Fores recently catered the state dinner for Czech Republic Prime Minister Petr Fiala, the first European prime minister to visit the country under the new administration to discuss trade relations and mutual cooperation. The Asia’s Best Female Chef also served a delectable Filipino spread before the men and women of the diplomatic corps during the last vin d’honneur in Malacañang to celebrate the 12 June Independence Day. In 2016’s vin d’honneur, the last major function of the Aquino administration, Fores’ Cibo presented a Filipino buffet of three kinds of longganisa, toasted adobo flakes and corned beef flakes. Fores, who’s been in the food business for more than 30 years, has also prepared presidential dinners for King Juan Carlos and Queen Sofia, US Presidents George Bush and Barack Obama and Prince Albert of Monaco in Malacañang state dining room. Fores is the first cousin of former senator and interior secretary Mar Roxas, who is the second cousin of First Lady Liza Araneta-Marcos. Chef Jessie Sincioco Jessie Sincioco, dubbed the “Papal Chef,” is still the most in demand chef for fine dining and fine catering today. She has served the dining pleasure of Presidents Corazon Aquino, Fidel V. Ramos, Joseph Ejercito Estrada, Gloria Macapagal-Arroyo, Noynoy Aquino and Rodrigo Duterte. She catered the inauguration lunch of PBBM for the diplomatic corps at the National Museum, serving smoked milkfish on toast with bihod, mini croissant sandwiches of smoked salmon or chicken salad, mini pandesal stuffed with chicken adobo or grilled kesong puti, lemongrass chicken, brochette of beef lamb ball with potato and ensaimada balls with ube halaya, to name some. A frequent caterer to Malacañang, Sincioco shares with us some of the favorite food of each president that she has served through the years. “Tita Cory loved spinach mushroom soufflé,” said Sincioco in a text message to this writer. “FVR, pan-fried Chilean seabass. Estrada, roast beef. GMA, chocolate durian souffle. PNoy, US black angus bistek. Digong, pan-fried Chilean seabass. BBM, brochette of lamb and beef ball with potato (pica-pica).” [caption id="attachment_161361" align="aligncenter" width="730"] millie and Karla Reyes. |PHOTOGRAPH COURTESYOF www.flavorsoflife.com[/caption] The Plaza The Plaza Catering, another reputable food and catering service run by the mother-and-daughter team of Millie and Karla Reyes, also has the privilege of serving the head of state and official banquets. “We have catered all presidents from Marcos Sr. to Duterte,” said Karla. “Not yet with PBBM.” The Plaza has been in the business since 1965 and is well-known for its piece de resistance — The Plaza premium baked ham and corned beef which Millie and Karla include in the menu whenever they cater to the Palace banquets. The Plaza has played host to foreign heads of state, such as Pope Paul VI, US Presidents Lyndon B. Johnson and George H.W. Bush, Indian Prime Minister Indira Gandhi and Premier Li Hsien Yen of the People’s Republic of China. They also shared their version of the presidents’ favorites. “Marcos Sr., fish and Ilocano food. He had his own cook preparing his meals,” said Karla. “Imelda, steaks and she’s a very good cook. Erap, lechon and our boiled Angus corned beef and baked ham. GMA and husband Mike, The Plaza ham. PNoy, barbecue and angus tapa.” She added: “For Duterte, we didn’t get to serve him up close and personal. We catered an event at Malacañang but he came like five hours late to his own event so he didn’t eat anymore.” [caption id="attachment_161358" align="aligncenter" width="900"] Bulak Bustaliño at the Arlegui Guest House in 1996. | PHOTOGRAPH COURTESY OF kusina ni maria[/caption] Kusina ni Maria During the time of Cory Aquino and Fidel Ramos, Kusina ni Maria would also cater to Malacañang events, including special occasions at the Arlegui Guest House, where Cory and FVR lived during their time while holding government affairs in the Executive Building. Among their favorites were lengua con setas, chicken relleno, callos a la Madrileña, zarzuela de mariscos, grilled blue marlin, sarsiadong bias, paksiw na bihud, asadong curacha, tostadong alimango, kare-kare oxtail with bagoong, lao-ya, minaisang kabute and pancit buko. “Same dishes as what we have now,” said Ding Bustaliño, who now runs Kusina ni Maria founded by her late mom Bulak Bustaliño in 1984. “I used to join my mom in Arlegui when she would check the table setting, flowers and those were the food she would serve.” The real jewels in the Palace — made up of the virtual who’s who in Philippine cuisine — are in the kitchen. The post Jewels in the Palace kitchen appeared first on Daily Tribune......»»
Feel like royalty at Tivoli’s Royal Lounge
When you’re starving, you want to wolf down on great food. You crave the familiar, the basic but lip-smacking delicious. You naturally pick your comfort food and wish to be satisfied, happy and full. [caption id="attachment_156739" align="aligncenter" width="525"] country burger.[/caption] [caption id="attachment_156741" align="aligncenter" width="525"] Pot roast beef braised in red wine.[/caption] [caption id="attachment_156742" align="aligncenter" width="525"] BBQ Pork Ribs.[/caption] That’s the idea behind the Royal Lounge, Tivoli Royale Country Club’s banner restaurant located on Yakal Street, Tivoli Royale Subdivision, Quezon City. It understands the concept of great food in a way that it does not need to impress. It just wants to make you happy. The al fresco poolside restaurant is unpretentious. Right next to a glistening turquoise pool, aesthetically pleasant dining tables and chairs are invitingly open to the hungry, or to big families with little kids, or to corporate yuppies for a hearty lunch meeting. The atmosphere at Royal Lounge is chill and friendly. The menu consists of familiar Filipino favorites but upgraded to an edgy hotel experience. Their chicken pork adobo, for example, has boiled egg and pickled papaya. They have pancit canton, beef nilaga, sinigang na sampaloc (pork or salmon, your choice) and even beef and ox tripe kare-kare. Their free-range chicken inasal with java rice is finger-licking good. At P580, it can serve up to three people. This popular Visayan dish of marinated chicken grilled over hot coals is mouthwatering, perfect for lunch after a dip in the pool. For shrimp enthusiasts, I highly recommend the Po’Boy — Louisiana-inspired crispy chunks of deep-fried freshwater shrimp sandwiched between Pistolet buns (all their yummy bread is baked in-house!), but made even more deliriously good with the Cajun spice blend, topped with pickle relish and remoulade sauce. Sous chef Jomhar Marcial’s Nasi Goreng is perhaps the ultimate breakfast meal. Inspired by Indonesia’s national dish, the rich and flavorful fried rice is cooked in a wok and served like a surprise underneath a perfectly concocted omelet and served with a side of chicken satay. Just opened a little over a year ago, the restaurant revamped its menu. Since then it has become quite popular not only among the country club members, but a favorite venue for social and corporate events for its pleasant and spacious area — and the scrumptious food. Thanks to executive chef Emmanuel “Jonnel” Roxas who specializes in Mediterranean cuisine and backed by experience in both hotel dining (the Sheraton Manila Bay, Pan Pacific Hotel Manila) and casual American dining (TGI Friday’s), the restaurant experience at Royal Lounge has elevated ever since his arrival. Chef Jonnel shared that he is collaborative, allowing his chefs in the kitchen to be creative and imaginative in putting their signature twist to already well-known dishes. But chef Jonnel says that he still makes sure that the food served to the members and guests is still familiar, because familiarity brings comfort. “Siyempre po, sa country club, normally, the families would want to have a place where they can relax and unwind, to bond,” he said. “Yung tema kasi dito is: ‘I want to eat something I can eat, and my family can eat’. The concept is familiarity.” “The guests are not going to spend a lot of time thinking what to eat, so they will get a burger, club sandwich, pizza — the familiar, humble and simple everyday favorites,” he further explained. But chef Jonnel’s creativity in these “simple” dishes is notable. His European taste, for example, is evident in his pot roast beef, braised in red wine sauce, as if you are tasting Julia Child’s recipe of Beef Bourguignon — designed for family dining. It is a savory delight, the beef melts in the mouth and you are suddenly transported to east-central France, in Burgundy. For young kids, the menu does not disappoint with a wide selection of meals that will keep them coming back: beef and bacon sliders, cheesy macaroni, mozzarella sticks and chicken tenders and fries, spaghetti and a lot more. The country club burger, meanwhile, is a sight to behold. Towering and crammed with cheese, caramelized onions, lettuce, bacon and a fat, juicy patty in the center of it all, which is so thick it’s like meatloaf. I had to break it down just so I can fit every single layer in my mouth. The BBQ pork ribs with a side of corn is another memorable experience — fall-off-the-bone tender. But what truly made an impact on me was the new experience: Chef Jonnel’s Tapa Don Galo, a recipe close to his heart as he grew up in the coastal town of Don Galo in Paranaque, where tapas are the specialty. One spoonful of the Tapa Don Galo is like eating the complete tapsilog experience with fried garlic sprinkled on top. It is heavenly. It comes with four kinds of dipping sauces: banana ketchup, white vinegar, chopped chili and rock salt. Mix, match, ignore, you can customize your dipping sauce. But, personally, the tapa alone is a winner. Believe me, you will dream about it for days. If you are on the hunt for afive-star hotel dining experience of your all-time favorites and more, the Royal Lounge is the ideal place. Sure, you can get a burger anywhere, or a gising-gising, or a country-fried chicken, but what the Royal Lounge does is that it adds a magic sprinkle of specialness to every dish, making it still comfortable but deliciously unique. The post Feel like royalty at Tivoli’s Royal Lounge appeared first on Daily Tribune......»»
QC café serves dishes inspired by Pinoy movies
Cinema ’76 Café Tomas Morato offers an elevated casual dining experience, featuring a curated menu of progressive Filipino dishes inspired not only by cinema but also by different flavors around the world. Designed by the chefs of Center for Asian Culinary Studies led by chefs Gene and Gino Gonzalez, local foodies can expect an array of dishes from comfort food to all-time favorite snacks, as well as selection of handcrafted beverages like blended coffee drinks and classic cocktails. Dishes include Truffle Fries, Mozzarella Sticks, Chorizo Chisu Croquettes and Nachos made from premium stone ground chips with sour cream, salsa cruda, cheese sauce and ground beef. Even the popcorn at Cinema ’76 Café is not your run-of-the-mill movie snack with distinctive flavors like Truffle Caramel, Smoked Ribs and Cheddar. [gallery columns="2" size="large" ids="138986,138988"] Chef Gene recommends the sandwich selection inspired by some of TBA Studios’ beloved historical films: Luna (chicken tocino with salted egg relish and tomatoes), Del Pilar (adobo flakes, cream cheese with pickled onion) and Quezon (chicken inasal, tomatoes with creamy béchamel sauce). Other delectable dishes include Margherita Soup, Steak and Fries Seared Salmon served with thick-cut fries and the TBA Studios Box-Office Pasta, an extra virgin olive oil-based chorizo pasta with sun-dried tomatoes, toasted bell peppers and shimeji mushrooms. [gallery columns="2" size="large" ids="138989,138984"] Cinema ’76 Café first opened in Anonas in June 2021. While the Anonas branch has permanently closed, the new location in Tomas Morato makes it even more accessible for film enthusiasts and foodies alike. Cinema ‘76 Cafe is located on 2/F Terraces Building, Tomas Morato Avenue corner Scout Borromeo, Quezon City. It’s open Sundays to Thursdays, 9 a.m. to 12 a.m., and Friday to Saturday, 9 a.m. to 2:30 a.m. The post QC café serves dishes inspired by Pinoy movies appeared first on Daily Tribune......»»
Recipe: Chef Sau del Rosario s delicious duck dish
Chef Sau del Rosario showed attendees how to prepare California Raisins Wild Rice with Duck Confit......»»
Sialo: Where local is luxury
HONG KONG – On a 2019 trip to Myanmar, I met a Singaporean chef who shared that the worst food she ever tasted in her life was Filipino food. “Perhaps you had the wrong ones,” I quipped without divulging to her that I’m a Filipino from Cebu. She said she had her fill of adobo,.....»»
Beef Wellington on the way: Gordon Ramsay to open 1st Philippine restaurant
The "Hell's Kitchen" host and celebrated chef is set to open his first Philippine restaurant by the second quarter of 2024 in Newport World Resorts (NWR) in Pasay City. .....»»
The joy of eating
There is almost always a restaurant opening in the metropolis — either to excite the taste buds or simply elevate the Filipino dining experience. Yes, from Filipino dishes to American-Italian fare and specialty steakhouse, there will always be something for everyone to discover, relish and enjoy. LOCAVORE AT ESTANCIA MALL A cozy, contemporary space ensconced inside the Estancia Mall in Pasig City, Locavore is given true Filipino touches with its warm woods, rattan chairs, rustic pendant lights and an expansive glass window that provides an exceptional view of the surrounding environs. [caption id="attachment_192645" align="aligncenter" width="771"] OLIVE Garden’s Herb Roasted Chicken.[/caption] Opened last May, Locavore at Estancia Mall is the seventh branch of the restaurant, which catapulted to prominence in the culinary arena in 2014 after it opened its first branch at Brixton Barrio Kapitolyo, also in Pasig City. It then opened at Forbestown in Taguig City, Valero Street in Makati City, S’Maison in Pasay City, Eastwood Mall in Quezon City and SM City Bacoor. With the talented chef Mikel Zaguirre and his team at the helm, Locavore takes the homey heartwarming flavors of Filipino cooking gives a more sophisticated interpretation. And with the newly opened branch comes an expanded menu and new dishes exclusively in the Estancia outlet. For starters, have the crisp BBM or Bagnet, Buro and Mustasa — a platter filled with thinly sliced, crispy pork bagnet chips that you wrap in mustasa leaves (Samgyup style) seasoned with burong (pickled) hipon and burong mangga with gochugaru (Korean chili flakes). Follow it up with Bistek Pintxos, toasted bread decked with bistek-style beef tenderloin, grilled quesong puti, truffle aioli and red onions. [caption id="attachment_192646" align="aligncenter" width="525"] OLIVE Garden’s Purple White Cocktail.[/caption] “The new dishes are presented on slate plates because they are mostly bar chows,” says Alejandro Pahan Jr., operations manager. “That’s our new concept. We were thinking of madaling kainin (easy to eat) and something fun. Because samgyup is trending, we came up with pintxos.” The resto also has Bulalo Pintxos, roasted bone marrow with pickled labanos and pares jam; Yakitori Platter, grilled skewered chicken wings, chicken thigh meat, gizzard and liver served with annatto aioli, tocino butter, miso butter and spiced suka; Bagnet Chips, housemade bagnet chips served with spiced vinegar; and Inasalitos, inasal chicken with salsa, labuyo aioli served in lumpia taco shell. All these dishes are paired with seven new signature cocktail drinks, crafted by its in-house mixologist. Pahan says the new refreshing drinks heavily relies on the food being served at the restaurant. They complement the taste of the meals. Locavore serves alcohol and spirits. The drinks include Hardin, a hybrid between gin tonic and Tom Collins, with tonic water and botanicals and floral notes like blue pea and elderflower (which has a similar taste notes of lychee), garnished with rosemary and black pepper; Kinilig, a combo of Disaronno amaretto, honey, lemon juice and rum, with rice paper art design on top; Diwata, a blend of Bombay Sapphire gin with Giffard Lychee liqueur, sugar syrup and lemon juice, dressed with basil sprig and forget me not flower; and Antibayotiko, a whiskey-based mix of bourbon, ginger liqueur, honey and lemon juice. Locavore at Estancia Mall has a seating capacity of 120 people and targets bar goers in the area. It’s open until 1 a.m. from Wednesday to Saturday. The rest of the week, it follows the mall hours. OLIVE GARDEN AT THE VERVE A visit to the newly opened third branch of Olive Garden at The Verve in BGC, Taguig City, is a journey of discovery into a world of delicious and affordable pasta, bread, salad, chicken and pizza sensibilities. The menu is broad and touches base with all the departments of classic Italian-American fare. Upon arrival, diners are swiftly delivered a basket of freshly baked breadsticks, which are widely popular in all 900 Olive Garden stores all over the world, including the Philippines. They are buttery, a bit garlicky, moist and chewy. The unlimited breadsticks, including the never-ending soups and salads, come free with every order of an entrée. What a treat! [caption id="attachment_192647" align="aligncenter" width="525"] LOCAVORE’S BBM (Bagnet, Buro, Mustasa).[/caption] The refreshing salad is a merry mix of healthy greens, tomatoes and olives with a light house dressing, while the soup selection includes Pasta E Fagioli, Zuppa Toscana, Minestrone and Chicken & Gnocchi. Olive Garden first opened at the Mall of Asia on 12 September 2022 and at Glorietta 3 in Makati City on 9 January 2023. “It is, more or less, the same menu that we have for our first branch in MOA and also the same menu all over the United States,” Rechele Tiongson, chief operating officer of The Bistro Group, the company responsible for bringing in Olive Garden which was founded in 1982 in Orlando, Florida. “We never changed anything aside from modifying some of the portions that would fit the Filipino market, but the taste and flavor are the same. We use the finest ingredients like imported cheeses.” She adds: “Just to be clear, we did not reduce the portions but we introduce the smaller ones like solo version for those will smaller appetites. The big portions remain the same.” Browsing the menu uncovers more inviting dishes, such as the signature item, Tour of Italy (a huge platter of everything good — Chicken Parmigiana, Lasagna Classico and Fettucino Alfredo pasta), Amazing Alfredos (made from scratch using imported cheeses, not just heavy cream) and an Italian classic, Shrimp Scampi. Just recently, four new dishes were introduced — Mediterranean Chicken, Chicken Tuscany, Roasted Herb Chicken and Italian Braised Short Ribs, all served with a choice of mashed potato or steamed rice. “We are happy with the response of the public to Olive Garden,” shares Tiongson. “It was extremely unexpected when we first opened in MOA. We were busy for the next six months of the restaurant. The queue was really long. People had to wait for 30 to 45 minutes, which we felt bad for our customers, but that was how they responded to the first opening of Olive Garden in the Philippines.” Olive Garden’s vibe is casual, light and bright yet it is warm and comforting with olive green accents. The design of the interiors is an allusion to the Italian countryside through earth tones and natural textures. It can accommodate 150 people. Olive Garden at The Verve in BGC is open from Monday to Thursday, 11 a.m. to 10 p.m., and Friday to Sunday, 10 a.m. to 11 p.m. [caption id="attachment_192648" align="aligncenter" width="525"] LOCAVORE’S Sizzling Sinigang.[/caption] ASTON’S SPECIALITIES AT ARCOVIA Tron Ng, Astons business development executive based in Singapore, flew to Manila last, 22 September, in time for the opening of the third branch of Astons Specialities, a Singapore-based restaurant chain renowned for serving affordable steaks and Western cuisine, at Arcovia City in Pasig City. Astons is a casual steakhouse which first opened in the Philippines last year on the 4/F of Mega Atrium in SM Megamall. The second branch was at Trinoma Mall in Quezon City early this year. Silver Lush Food Corporation brought in the Singapore brand to satisfy the cravings of steak lovers and those who enjoy more seafood, chicken, sausages, burgers and pasta dishes. “This is our third outlet in the Philippines in a span of 16 months,” says Ng. “We have been around since 2005 when it was founded by Aston Soon. We started as a very small coffeeshop in Singapore. Eventually, we managed to draw a lot of attention because we offer quality food at affordable prices.” He adds: “Within a year, we opened our own restaurant and we continue to grow and expand. We have introduced many different brands under Astons and we have over 40 restaurants only in Singapore alone.” [caption id="attachment_192649" align="aligncenter" width="525"] OLIVE Garden Pasta Twirl. (From left) Zachary Reams of Darden Int’l Learning and Development partner; Marc Buencamino, Fort Bonifacio Development Corporation operations director; RC Tiongson, The Bistro Group chief operating officer; Lourdes Reyes, FBDC chief financial officer; and Lisa Ronquillo-Along, The Bistro Group chief marketing officer.[/caption] Aside from the Philippines, Aston Specialities can also be found in Myanmar and Malaysia. It was also recognized by the AsiaOne’s People Choice Awards and Asian Enterprise Brand Awards for its service and offerings. “I believe Astons will do well in the Philippines because the locals lean more on western food,” Ng says. Of course, the piece de resistance of Astons revolves around its steaks and meat, as it should be. The different cuts of meat from prime sirloin and New York strip to prime ribeye steak do not disappoint. Each has wonderful marbling with the juiciness of the meat, coating your tongue with every bite. The perfect grill marks immediately excite one’s appetite and invite you to dig in with your own side dishes — potatoes (baked, mashed, wedges or fries), Mexican nachos (chicken or beef) or Mac & Cheese. Other items on the menu are also a treat, such as Surf & Turf and Chargrilled Salmon Fillet, Grilled Porkchops and Honey Bourbon Ribs. Cocktail drinks are also aplenty — Piña Colada, Tequila Sunrise, Daiquiri, Orange Margarita and Sangria, to name some. With its industrial chandelier, brick accents and dark wood touches, the place takes on the air of an upscale roadhouse, but softened by the muted walls and expansive glass windows. Astons Specialities at Arcovia City is open daily, from 11 a.m. to 9 p.m. All told, a trip to any of these newly opened restaurants guarantees a truly gratifying dining experience. The post The joy of eating appeared first on Daily Tribune......»»
SM Hypermarket Street Food Festival 2023
Brace yourself for an unforgettable food party at the most delicious street food event of the year, the SM Hypermarket Street Food Festival 2023. This year, it’s all about celebrating delicious street food, featuring street food vendors, event-exclusive promos, live cooking demos from its guest celebrity chef, and exciting activities in the bustling SM Hypermarket Fairview. [caption id="attachment_190800" align="aligncenter" width="525"] Chef Boy Logro dancing with SM Markets mascots[/caption] Celebrity Chef Boy Logro Takes Center Stage! [caption id="attachment_190799" align="aligncenter" width="854"] Chef Boy Logro showing how to prepare SM Bonus Pork BBQ[/caption] Prepare to be amazed as the one and only Kusina Master, Chef Boy Logro, headlines the festival with his exceptional and creative cooking skills. Known for his culinary mastery and captivating cooking shows, Chef Boy Logro will grace the event with live cooking demonstrations that will surely make you crave. Watch in amazement as he showcases SM's finest pre-blanched meats, including the mouthwatering sisig and tender beef tendon, into classic street food creations. But the excitement doesn't stop there! Chef Boy Logro will also introduce the newest SM Bonus Marinated Pork Barbecue on stick – a premium taste sensation that’s delicious, tender, and ready to cook. A Street Food Party Like No Other [caption id="attachment_190801" align="aligncenter" width="854"] Chef Boy Logro cooking sisig using SM’s blanched sisig[/caption] The SM Hypermarket Street Food Festival 2023 is your passport to a world of street food delights, made possible by its partners Nestle Magic Sarap, Nestle All Purpose Cream, Knorr Seasoning, Knorr Cubes, Knorr Soup, Purefoods Hotdog, Purefoods Heat & Eat, Lucky Me, Alaska Crema All Purpose Cream, Joy Dishwashing Liquid, 555 Sardines, 555 Tuna, CDO Hotdog, CDO Tocino, CDO Chicken Franks, Bounty Fresh Chicken & Farm Fresh Liempo. [caption id="attachment_190802" align="aligncenter" width="854"] SM Markets mascots and Customer Assistants at the Street Food Festival[/caption] [caption id="attachment_190803" align="aligncenter" width="525"] Guests and shoppers watching Chef Boy Logro’s live cooking demo[/caption] Explore a diverse range of street food stalls offering an irresistible array of snacks, treats, and bites that capture the essence of street cuisine from around the world. From sizzling skewers to crispy empanadas, it's a street food paradise you won't want to miss. In addition to the delectable street food offerings and Chef Boy Logro's culinary expertise, shoppers can enjoy special discounts, freebies, and fun activities such as our Hook-A-Duck game, plus snap some cool shots with the trending SM Turon and Five Star coffee pillows at the Photo Alley. [caption id="attachment_190804" align="aligncenter" width="525"] Chef Boy Logro with media guests[/caption] Shop to your heart's content and take advantage of unbeatable deals and discounts available only at the festival. Enjoy freebies for every purchase of Street Food Festival bundles, as well as big savings when you buy participating items with your SM Advantage or Prestige card. You can even get free SM Bonus Pork BBQ sticks with a minimum purchase of P1,000 worth of participating items. [caption id="attachment_190805" align="aligncenter" width="525"] Chef Boy Logro at the Street Food Festival photo alley[/caption] [caption id="attachment_190806" align="aligncenter" width="525"] Shopper enjoying the Street Food Festival’s Hook-A-Duck game[/caption] That’s not all. Shoppers may still get the Street Food Festival experience within the comforts of home through the online promos. They can get free SM Bonus lobster balls for a minimum of P1,500 worth of groceries inclusive of Street Food Festival participating items if they use the code FREEILOBYOU at smmarkets.ph. Don't miss the SM Hypermarket Street Food Festival 2023! It's going to be the best street food party. Join us in SM Hypermarket stores from September to October for mouthwatering street food, and exclusive deals. The post SM Hypermarket Street Food Festival 2023 appeared first on Daily Tribune......»»
Welcome to Caf² Casablanca
As part of the Rustan’s Morocco Festival, a pop-up restaurant offering authentic Moroccan fare is open to everyone who wish to sample the country’s cuisine. Chef Idrissi Bencherif/Mohamed from Morocco prepared a menu using ingredients only from Morocco. Start out with an appetizer, whether it be the fresh and colorful Moroccan Salad, the Taktoouka Salad (made of tomato and roasted pepper), or the Zaalouk Salad (with grilled eggplant) — perfect to spread on freshly baked olive bread. [caption id="attachment_189635" align="aligncenter" width="525"] Jawhara.[/caption] [caption id="attachment_189636" align="aligncenter" width="525"] Beef Tajine.[/caption] [caption id="attachment_189638" align="aligncenter" width="525"] Moroccan Salad.[/caption] [caption id="attachment_189639" align="aligncenter" width="525"] Chicken Tajine.[/caption] For the main course, a must-try are either the Beef or Chicken Tajine, or if you prefer, the Seafood Pastilla. Moroccan wines are available to go with your meal, or traditional tea, served plain or sweet. Try the Jawhara for dessert, a layered sweet pastry made with custard and fruits. Another option is the Orange Salad with Fruits. Café Casablanca on the second floor of the Makati department store will be available daily until 2 October. The post Welcome to Caf² Casablanca appeared first on Daily Tribune......»»
Cooking is in his Spanish blood
Sometime in 2017, a veterinarian from the province of Valencia in Spain went on vacation with three of his best friends to the island of Siargao in the Philippines. They enjoyed surfing a lot and fell in love with the place so hard that by the end of their 15-day holiday, they promised to return and even considered relocating. [caption id="attachment_178310" align="aligncenter" width="1707"] CHEF Luis Martinez | PHOTOGRAPH COURTESY OF DOñA ELENA[/caption] A year later, the four amigos made their “final decision.” They made the big move to Siargao and “luckily” found work. The veterinarian, though, ended up becoming a chef and opened a restaurant he called Alma. Then the pandemic struck and, soon, a super typhoon hit the island. The newbie chef had to close down his first culinary venture. Fast-forward to 2023: Chef Luis Martinez is coolly directing his staff at Terraza Martinez restaurant in Bonifacio Global City this late morning of 30 August for an event in collaboration with Doña Elena brand of olive oil. He then introduces the menu he’s specially prepared for the media representatives covering the event. Martinez maintains his coolness as he sits down for an interview with DAILY TRIBUNE and another publication. He says his three friends of 35 years who came with him to Siargao six years ago are still on the island. “We’ve known each other for 35 years. I have my little family from Spain here.” Back in Spain, he has his parents, four siblings and other relatives that make up his “core family” of 25 members who can all cook. He fondly remembers growing up bonding with his family around the kitchen “cooking, eating, drinking wine” particularly every Sunday and on Christmas. He mentions a couple of his comfort food, such as paella, which traces some of its origins in Valencia, and cocido, a beef soup that he likens to the Pinoy bulalo. That’s how Martinez learned how to cook around age nine. “I never studied culinary arts. I never worked in a kitchen before. My first kitchen was Siargao three years ago. Now, this one,” he says of Terraza Martinez, which he set up in 2022 with the Nikkei Group that runs several restaurants. He also admits to making a lot of mistakes along the way of his trial-and-error ways while trying a lot of flavors. [gallery size="full" columns="2" ids="178311,178312"] In terms of culinary, he says he brings “almost everything” of the Spain he grew up into Terraza Martinez. “My idea is I want to make our guests to feel like having lunch or dinner in Spain,” he explains, “with the same kind of ambience, with the same kind of essence where you have a little of tapas, paella, where you can enjoy not only the food but the company of your friends and the comfort of the food. So I’m trying to bring some Spanish culture here as we eat there.” Martinez turns candid when asked about his observations of Filipino cuisine: “The flavors are a little bit sweet than we’re used to. Also, I need to put a little bit less of what I’ll put in Spain. I use a little bit of sugar to make it a little sweet. “I need to adjust, yes. When I opened my first place, I got a lot of complaints because they were saying my food was little bit salty. They were expecting a little bit of sweetness. So I need to adjust, yes. Even here in Terraza Martinez. It has a little bit of Filipino taste.” The chef, for instance, had to take out gazpacho, a cold soup, from the menu because Filipinos tend to prefer hot soups. Overall, though, the reception to Terraza Martinez has been overwhelmingly positive by diners who are made up of “90 percent Filipinos and 10 percent foreigners.” This makes Martinez truly “surprised and happy,” saying, “I wasn’t expecting this a lot of people. All our customers really like the place. They like the food. For me, because I’m the chef, wow!” Next on the chef’s plate is a new restaurant in Siargao he hopes to open soon. That means he’ll be dividing his time, about 15 days each, in Siargao and in Manila. Spain can wait in the meantime. “I try to visit my family and friends every two months, maximum three… I spend summer here because right now I’m opening a restaurant, so I cannot go.” Meantime, Martinez continues to learn more about the Philippines with some help from his Filipina girlfriend, who’s teaching him a bit of the national language. He also picks up words here and there from conversations. He also looks forward to surfing in Siargao, but, when he’s in Manila, just swims and has recently taken up boxing to burn the calories he consumes eating. The post Cooking is in his Spanish blood appeared first on Daily Tribune......»»
Tagaytay resort presents new lunch menu
Anya Resort Tagaytay continues to innovate and expand, offering diverse activities, deluxe accommodation and services and a varied selection of culinary treats. The resort’s Anila Poolside Restaurant recently launched its newest lunch menu, offering a delightful mix of Filipino and international dishes prepared by executive chef Chris Leaning. Starters include Anila Gambas and Chorizo Al Ajillo, shrimps cooked with chorizo in virgin olive oil; Deep Fried Chopitos, fried baby squids coated in homemade seasoning mix served with remoulade; and Lumpiang Shanghai, a combo of pork, prawn and vegetables wrapped and fried with sweet chili dip on the side. [caption id="attachment_162750" align="aligncenter" width="2560"] lumpiang Shanghai.[/caption] [caption id="attachment_162749" align="aligncenter" width="2560"] Dried Fried Chopitos.[/caption] For the main course, there’s Cochinillo Asado, Spanish-style whole roasted suckling pig served with vegetables on the side. [caption id="attachment_162751" align="aligncenter" width="2560"] Cochinillo Asado.[/caption] For seafood, the chargrilled butterfly-style Grilled Shrimp has a hint of brandy flavor. [caption id="attachment_162752" align="aligncenter" width="2560"] Grilled Shrimp.[/caption] The Beef Shank Bulalo is a no-brainer dish as Anya is located in Tagaytay and the city is said to be the bulalo capital of the country. Anila’s beef bulalo is braised for hours with vegetables like corn and potatoes. The Classic Paella is packed with seafood, pork and chicken, served with lemon and aioli sauce. [caption id="attachment_162758" align="aligncenter" width="2560"] Classic Paella.[/caption] To cap the meal, choose between the 5Layer Jack Daniels Chocolate Fudge Cake and Chef Chris Mango Tres Leches. [caption id="attachment_162753" align="aligncenter" width="2560"] Layer Jack Daniels Chocolate.[/caption] [caption id="attachment_162754" align="aligncenter" width="2560"] Chef Chris Mango Tres Leches.[/caption] The 5Layer Jack Daniels Chocolate Fudge Cake is a chocolate moist cake layered with chocolate ganache flavored with bourbon syrup and served with warm salted caramel sauce. Chef Chris Mango Tres Leches is a chiffon sponge cake with three kinds of milk made sweeter with mangoes on top and caramelized cashew nuts. The resort makes it a point to use local produce to support the local farmers in the area. “Even if some dishes have international origin, we still use what we can locally to help and support our local farmers,” said Leaning. Anila also has a Soul Menu which is “a delicious and healthy alternative to classic dishes that will benefit the body and soul without compromising taste, texture or presentation,” Leaning concluded. Anila Poolside is open to serve resort guests — and outside guests — from 11 a.m. to 6 p.m. Anya Resort Tagaytay is on Buenavista Hills Road, Barangay Mag-asawang Ilat, Tagaytay City. For more information, visit anyaresorts.com. The post Tagaytay resort presents new lunch menu appeared first on Daily Tribune......»»
Celebrity chef Jereme Leung returns for‘Flavors of the Orient’
Over the years, the inventiveness of celebrity master chef Jereme Leung has garnered a loyal following. Modern Chinese food inspired by Chinese culinary traditions defines his cuisine and creativity is his game. [caption id="attachment_159822" align="aligncenter" width="2560"] Steamed Sea Garoupa withsun-dried ginger, red chili, black bean paste and superb chicken stock.[/caption] When you see him in his restaurants going around and speaking to the guests, take the opportunity to ask for his recommendations. With his innovative cooking, it would be a mistake not to try it. That’s why, it’s best to visit Conrad Manila for its Legendary Chef Series and experience a rare chance to meet the world-renowned chef and savor his exceptional culinary creations that will leave epicurean enthusiasts in awe and craving for more. The exclusive engagement, dubbed “Flavors of the Orient” and ongoing until 23 July at China Blue, presents a delicious set menu meticulously curated by Leung and his team led by chef Eng Yew Khor. The limited-time offering showcases a symphony of flavors, combining Cantonese culinary traditions and gastronomic innovation — a feat Leung has mastered from age 13 when he began his culinary career in Hong Kong. Leung is a culinary visionary who is known for conceptualizing Conrad Manila’s China Blue, that’s why it was named after him — China Blue by Jereme Leung. “Master chef Jereme Leung’s limited engagement at Conrad Manila brings a lot of excitement as he once again delights guests with his magical culinary touch on extraordinary dishes most fitting during this period of our Legendary Chefs Series,” says Conrad Manila general manager Fabio Berto. “We are certain that his exclusive new gastronomic repertoire will further heighten the culinary reputation of the already well-loved China Blue.” Oriental choices The culinary spectacle begins with an enticing appetizer featuring marinated lobster enriched with coriander lime jelly dressing and crispy bean curd sheet, accompanied by deep-fried kataifi seafood and otak otak with lemongrass. “The lobster roll’s dressing is very Southeast Asian,” says 52-year-old Leung, who arrived in Manila a few days ago to personally prepare the dishes for the limited lunch and dinner treat. “It’s not spicy but refreshing. The crispy sheet is bean curd, steamed and deep fried. When it’s hot and fresh, it’s super crispy and melts in your mouth.” The otak-otak, Leung explains, is a Malaysian fish cake wrapped in banana leaf. But, instead of fish, he substitutes it with cuttlefish and shrimp. The kataifi, on the other hand, is a pastry deep-fried on lemongrass skewer. The journey continues with a flavorful double-boiled merry fruit peach gum with sea cucumber, black chicken dumpling, dry moon clam Matsutake mushroom soup. “The soup is a special one,” says Leung. “The base is made of chicken and matsutake mushroom which is very intense in taste. I personally hand-carried the dried mushroom from Hunan.” Another special ingredient is the merry fruit from Guangdong Province. It is a medicinal fruit that has a nutty flavor that offers a strong, potent taste. Leung’s repertoire continues to impress with his main courses — the steamed sea garoupa garnished with sun-dried ginger, red chili, black bean paste and superior chicken stock; and the slow-cooked beef short ribs, coated in green pepper and barbecue sauce. “It’s a live fish that we clean, cover in salt and air dry in a temperature-controlled room for hours to remove its moisture and to make the flesh firmer,” explains Leung. “The braised beef is slow-cooked for several hours.” To accompany the main course, Leung offers black sesame fried rice with dry scallops, seafood, and spring onion egg white pearl. And, to complete the feast, a refreshing serving of hawthorn ice cream, Chinese sweet vinegar caramel, and the delightful touch of traditional onion pancake leave the palate with a lingering note of sweetness. Yes, each of Leung’s dishes has a unique quality and taste, a special touch to make it stand out. The food presentation does an excellent job of increasing one’s appetite. “The objective of the menu is to introduce some of the less common ingredients here,” shares Leung, who, as of this writing, is simultaneously opening five restaurants in China, Malaysia, Taiwan, and Macau. “But while they are less common in this country, they are common ingredients in different regions of China. It’s an interesting exchange of knowledge.” He adds: “My cuisine is about adapting ourselves based on what we see in the local market. While we retain our own recipes, we create dishes depending on the availability of the ingredients in the market. Our creation is not just out of the blue. It’s something that we think, try, and work on over and over again to make sure we please our diners.” For reservation on Conrad Manila’s Legendary Chefs Series, call 8833-9999, 0917-650 3591, or email MNLMB.FB @conradhotels.com. The post Celebrity chef Jereme Leung returns for‘Flavors of the Orient’ appeared first on Daily Tribune......»»
A taste of Remy Martin
[caption id="attachment_156732" align="aligncenter" width="525"] PHOTOGRAPH BY LARRY CRUZREMY Martin cognacs — VSOP, XO and 1738 Accord Royal.[/caption] Leave it to Remy Martin, the renowned French spirits house, to create a memorable dining experience highlighting the versatility of some of its finest cognacs — VSOP, 1738 Accord Royal and XO — not only as a classy, elegant drink for fancy occasions but also a perfect food enhancer to any meal. Remy Martin’s VSOP has the ideal balance of potent and delicate mouth feel, while the 1738 Accord Royal is noted for its distinctive blend of oaky smoothness and remarkable fruity flavor. The famous XO boasts a fully fragrant taste that lets you experience opulence at its fullest. Rémy Martin recently partnered with chef extraordinaire Cyrille Soenen at the posh Antonio’s PGA Cars to create a variety of delectable dishes paired with the brand’s exquisite cognacs. “By bringing together the craftsmanship of Rémy Martin and chef Soenen’s world-class culinary expertise, we aim to demonstrate how cognacs can elevate one’s overall dining experience,” said Myke Soon, country brand lead of Rémy Cointreau Philippines. The special menu was exclusively curated with each dish complementing the distinct notes and characteristics of Rémy Martin cognacs, creating a harmonious and unforgettable tasting experience. This collaboration, said Soon, is in line with the brand’s initiatives focusing on the extraordinary fusion of creativity, gastronomy and eco-consciousness. “It was a delightful experience to explore dishes infused with Rémy Martin’s cognacs,” said Soenen, partner and executive chef of Antonio’s PGA. “You can actually pair cognacs with any kind of food you have in mind. Here, as a creative chef, we can also infuse premium drinks to our food to further boost the flavor. We incorporate it either in the sauce or in marinated meats.” [caption id="attachment_156733" align="aligncenter" width="525"] CHILEAN Sea Bass Confit[/caption] [caption id="attachment_156735" align="aligncenter" width="525"] PHOTOGRAPH BY VANGIE BAGA REYESDARK Chocolate Clafoutis.[/caption] Food and wine pairing The bold, roundness and silky mouthfeel of Remy Martin VSOP was the perfect complement for red meat especially for Soenen’s appetizer — the Dry Aged US Beef Tenderloin with dijonnaise sauce (a combo of mayo-based aioli with Dijon mustard) fused with a hint of Remy Martin VSOP for a more pronounced taste. “The 15-day dry-aged beef tenderloin was prepared the carpaccio way,” explained Soenen. “I also mixed the dijonnaise sauce with the VSOP cognac to add some kick.” Clean, round and creamy, with an elegant dry finish, Remy Martin 1738 Accord Royal was a versatile dinner companion for the freshest and delicate white fish like the Chilean Sea Bass Confit. The light fish blended delightfully with the mild and subtle taste and the soft, pillowy texture of gnocchi (Italian dumpling), infused with French beurre blanc sauce with a hint of Remy Martin of 1738 Accord Rogal that amazingly added new dimensions in flavor. The undeniably smooth, full-bodied and heady finish of Remy Martin XO was also a delicious complement to meaty and earthy Lamb Shoulder Confit — presented like the popular Moroccan lamb tajin – served with a rich sous vide adlai risotto with dry fruit lemon confit mixed with the robust Remy Martin XO on the side. The tender, juicy taste of the lamb was good in itself but it got further heightened with Antonio’s homemade seasoning. The crunchy onions and parmesan cheese offered additional texture and lush to the overall taste profile. To cap off the meal was the Dark Chocolate Clafoutis (French batter pudding). The 64-percent Davao’s Auro dark chocolate and the fresh carabao’s milk paired with fresh cherries delicately soaked in cointreau and vanilla bean chantilly yielded to a long, satisfying finish. “We are honored to have collaborated with chef Soenen, whose mastery of gastronomy perfectly complemented Rémy Martin cognacs. His artistry combined with Remy Martin’s spirits created a symphony on the palate that embodied excellence,” Soon concluded. To learn more about Rémy Martin and its products, visit www.remymartin.com. The post A taste of Remy Martin appeared first on Daily Tribune......»»
2023 National Food Fair fuses tradition, innovation
The 2023 National Food Fair, themed “Go Discover, Taste, Enjoy!”, opened on Wednesday, 12 July, in simple ceremonies headed by Department of Trade and Industry Secretary Alfredo E. Pascual as keynote speaker. Organized by the DTI-Bureau of Domestic Trade Promotion in coordination with the DTI Regional Operations Group, the 2023 National Food Fair runs 12-16 July at the Megatrade Halls of SM Megamall, Mandaluyong City. Over 250 MSMEs from the country’s 17 regions are exhibiting their products onsite at the event venue. Simultaneously, an online national food fair on the Lazada e-commerce platform is also offering the products of participating MSMEs, for a wider market reach nationwide. Showcasing the fusion of tradition and innovation, special settings, pavilions and MSME clusters draw attention to developments that elevate traditional Filipino products to meet stringent food industry standards and be competitive in the global market. These are: · Philippine Coconut Industry Pavilion and Coconut-Based MSME Cluster · Philippine Food Industry Innovations Lounge · Philippine Fruits and Nuts Pavilion · Innovative and Biotech Products Cluster · Rural Agro-Industrial Partnership for Inclusive Development and Growth (RAPID Growth) Project Pavilion · Farm Fresh Produce Pavilion · KAPEtirya or Philippine Coffee Pavilion · Philippine Island Wine, Beer, and Juice Bar For culinary enthusiasts, renowned Filipino chefs are part of the daily program of activities, with live cooking and food preparation demonstrations, among others. The lineup includes: · The Ultimate Filipino Adobo: Stories Through the Ages book launching and cooking demonstrations (Chef Claude Tayag) · Isang Dekada ng Guevarra’s: An Inspiring Story (Chef Laudico Guevarra) · Fiesta Recipes (Chef Boy Logro) · Halal Recipes and lavish feast during social occasions (Chef Yed Dimaporo and Mustapha Ala, Jr.) · SIMPOL Recipes Using Coconut (Chef Tatung Sarthou) · Culinary Kurobuta Masterpieces (Chef Donatello Montrone) · Changing the Food Mindset: Slow Food (Chef Jam Melchor) · Plant-based Desserts (Chef Aileen of Studio Plantmaed) · Benefits of a Plant-based Diet (Chef Mylene Dolonius of Studio Plantmaed) · Healthy Daily Recipes (Chef YLYT Frixiah Manaig) · Magsaysay Center for Hospitality and Culinary Arts (Chef Eric Gruba) · The Farm at San Benito (Rose Pagcaliwagan) · Philippine Wine Mixology (Bartender Nino Cruz) The culminating highlight of this celebration of the diversity and rich heritage of Filipino food is an interactive cultural presentation of the BARMM Pagana Maguindanao, led by Mustafa Ala and Chef Yed Dimaporo. Pagana is a traditional Maguindanaon celebration that holds great cultural significance in the Maguindanao province of the Philippines. It is a festive event that brings the community together to honor and celebrate important occasions such as weddings, religious holidays or community milestones. The Pagana celebration is characterized by lively music, colorful costumes and traditional dances that showcase the rich cultural heritage of the Maguindanaon people. The rhythmic beats of the kulintang ensemble, a musical ensemble composed of gongs, set the tone for the festivities, while traditional dances like the Singkil and Pangalay mesmerize the audience with their graceful movements. The event also offers a feast of traditional Maguindanaon cuisine, featuring flavorful dishes like Lininggil a Manok (chicken cooked in turmeric and coconut milk) and palapa (a spicy condiment made from chili and scallions). Pagana is not only a time of celebration but also an opportunity to strengthen community bonds, pass down cultural traditions to younger generations and showcase the rich artistic talents of the Maguindanaon people. Also part of the daily program are entrepreneurship talks and learning sessions that can offer food entrepreneurs with resources and ideas about how to strengthen and position their businesses for continued growth. The topics covered by various government agencies and partner-institutions participating in the daily program are: · Coconut-based Coffee and/or Cacao Enterprise Development Project (Department of Agriculture) · Geographical Indications and the Benefits of Registering One’s Trademark or Brand in IPOPHIL (Intellectual Property Office) · Sustainable Planting and Replanting of Local Cultivars; Natural and Healthy Coconut Vinegar; Health Benefits of Coconut (Philippine Coconut Authority) · Halal Culinary Tourism (Department of Tourism) · Bioplastic Derived from Pineapple Waste Packaging Technology; Coco-Based Food Technologies (Department of Science and Technology) · Kitchen Lab and Food Connect Plus (Philippine Trade Training Center) · Dairy and Coconut Farming, A Viable Integrated Farming Enterprise (National Dairy Authority) · Boosting Nutrition to Different MSMEs as Suppliers of Healthy Food Products (National Nutrition Council) · Healthy Food Consumption Trends and Research on Health Benefits of Philippine Herbs (Department of Health) · Franchising: A Way to Make Every Filipino Taste Your Lola’s Recipe (Philippine Franchising Association) · Accelerating Growth Through One Research and Extension in Action (UP Los Baños-Agora) · How MSMEs Can Thrive Online (Lazada) · Unilever’s Healthy and Sustainable Food Program (Unilever Philippines) · Maximizing Your Digital Marketing Potential with Analytics and Business Intelligence (Pamela Padilla) The daily program of activities is open to the public and free of charge. For the benefit of remote viewers, these are also being livestreamed on BDTP social media channels. To stay updated about the 2023 National Food Fair and other programs of the DTI-Bureau of Domestic Trade Promotion, please follow the social media accounts on Facebook (DTI.BDTP), Instagram (dti.bdtp), and Twitter (@DTI_BDTP). Or email BDTP Director Marievic M. Bononan at bdtp@dti.gov.ph. The post 2023 National Food Fair fuses tradition, innovation appeared first on Daily Tribune......»»
Beef Kilawin for the win: Filipino-Australian chef Ross Magnaye wows MasterChef Australia
Filipino-Australian chef Ross Magnaye has been receiving praise online for the dish he served on the competitive cooking reality television show "MasterChef Australia.".....»»
US approves lab-grown chicken for sale
The United States has granted its first ever approvals to two companies to sell chicken grown directly from animal cells, becoming only the second country to allow lab-grown meat to be offered to consumers. The US Department of Agriculture (USDA) approved food safety systems at facilities of Upside Foods and Good Meat, a spokesperson for the agency told AFP Wednesday, with the companies adding the products would be available soon at select restaurants. Both Upside Foods and Good Meat were cleared on safety grounds by the Food and Drug Administration in November, and the USDA last week reviewed and approved their product labels to ensure they were not misleading. "This approval will fundamentally change how meat makes it to our table," said Uma Valeti, CEO and founder of Upside Foods, in a statement. "It's a giant step forward towards a more sustainable future -- one that preserves choice and life." Josh Tetrick, CEO of Good Meat, the cell-cultured food division of Eat Just, added its "cultivated meat" was now "approved to sell to consumers in the world's largest economy." Producing the meat in large, high-quality volumes is expensive. But, following approval, Upside processed its first order, placed by three-Michelin-star Chef Dominique Crenn's restaurant Bar Crenn in San Francisco. Good Meat, meanwhile, started production of its first batch that will be sold to celebrity chef and philanthropist Jose Andres. Andres will sell the product at a yet-to-be-revealed restaurant in the capital Washington. Several start-ups are aiming to produce the so-called lab-grown meat, which would allow humans to consume animal protein without the associated environmental harms of farming or animal suffering. The products differ from plant-based substitutes such as soy burgers that mimic the texture and flavor of meat but do not contain any animal protein. Eat Just was the first to receive authorization to make artificial meat, in Singapore in 2020. While succeeding in the general lab-meat market has proven complicated, some companies have set their sights on pet food, whose consumers are less picky. Bond Pet Foods, a Colorado start-up, is creating animal protein from a microbial fermentation process to feed dogs. - Eco-friendly? Perhaps not - Lab-grown meat involves first harvesting cells from a living animal or a fertilized egg, to establish a cell bank that can be kept for decades in deep freeze. They are then cultivated in steel tanks where they are fed nutrients similar to what animals would eat. After several weeks, the result product is "harvested" from the tank and molded into shapes, such as chicken filet or satay. While lab-grown meat has been billed as an environmentally friendly alternative, researchers from the University of California, Davis pushed back against this assumption in a study out last month, which hasn't yet been peer reviewed. They found cultivated meat's environmental impact is likely to be "orders of magnitude" higher -- at least in the case of beef, based on production methods. This is because of the energy required and greenhouse gasses emitted across all stages of production. One of the most significant factors is the use of "purified growth media" or the ingredients used to help animal cells multiply, in methods similar to those used by biotechnology firms to make pharmaceuticals. "If companies are having to purify growth media to pharmaceutical levels, it uses more resources, which then increases global warming potential," said lead author Derrick Risner. A widely reported 2022 survey of 2,000 US adults by the nonprofit Farm Forward found two-thirds said they would eat cultivated-meat products. ia/bgs © Agence France-Presse The post US approves lab-grown chicken for sale appeared first on Daily Tribune......»»
Dad’s Day treats
Escape at The Pen [caption id="attachment_144658" align="aligncenter" width="525"] Photograph courtesy of the peninsuLa manilaTRIUMPH motorcycle[/caption] The Peninsula Manila offers dads a weekend staycation while indulging in Escolta’s Sunday brunch buffet. Make sure he also gets to experience Salon de Ning’s one-afternoon-only pop-up Pen Ultimate Father’s Day Dream Lounge, where he’ll enjoy complimentary cocktails and pica-pica and snazzy grooming services. The Dream Lounge will offer complimentary male grooming services from Back Alley Barbershop; a display of Triumph motorcycles and automobiles from Rolls-Royce, Lotus and Mini Cooper; For Him skincare by VMV Hypoallergenics whose expert technicians will provide complimentary hand treatments; funky and functional ceramic art from Pottery Sessions, custom-made menswear crafted in Singapore by Common Suits; pens and inks for fountain pen aficionados by Manila Pen; bespoke spectacles by R.E.M. Rapid Eye Movement Manila; rare timepieces from Vintage Grail, collectible vinyls and DJ music; artisanal chocolates from Auro Chocolate; and small bites and innovative cocktails. E-mail ReservationPMN@peninsula.com. Toast to Dad Conrad Manila has an exclusive Father’s Day promo. Brasserie on 3, the hotel’s signature restaurant, presents “Feast to Fatherhood” on 17 to 18 June, with P3,500 nett lunch and dinner buffet. As a special treat, dads dine for free with every four paying adults. China Blue by Jereme Leung has the “Father’s Day Feast Set Menu” from 16 to 18 June, priced at P49,880 nett for 10 persons. At C Lounge, it’s time for “Dad’s Night Out” until 18 June. Starting at 5 p.m., this extraordinary experience is priced at P2,288++ and includes a three-glass whiskey flight, one cigar and five truffle chocolate balls. Bru, Conrad Manila’s beloved café, invites guests to “Treats for Tatay” throughout the month of June. With a minimum purchase of P1,000, dads receive a complimentary Father’s Day mini cake. Conrad Spa offers the ultimate rejuvenation experience for dads with the exclusive “Father’s Day Rejuvenation” package. Visit www.conradmanila.com or call 8833 9999. Day delights [caption id="attachment_144645" align="aligncenter" width="525"] Photograph courtesy of city of dreamsCrystal Dragon’s Chilled Spicy Marinated 25 Heads Chilean Abalone with squids, shrimps, and clams.[/caption] City of Dreams Manila’s Crystal Dragon presents an exclusive Father’s Day menu until 18 June. Choices include Chilled Spicy Marinated 25 Heads Chilean Abalone with squids, shrimps and clams; Double-boiled Sea Treasure Soup with maca, fish maw, conpoy and pork stomach; Roasted Farm Duck with black truffle sauce; Sauteed Australian Asparagus with shrimps and morel mushrooms; and Braised Fujian Fragrant Rice with assorted seafood and eryngii mushroom. Nobu Sunday Brunch features a lavish spread of new-style Japanese cuisine popularized by world renowned chef Nobu Matsuhisa at P4,388. Restaurants at The Shops at the Boulevard are not to be missed. Jing Ting, specializing in Northern Chinese cuisine including fresh hand-pulled noodle dishes, and Red Ginger, which offers authentic Southeast Asian dishes, are both offering menu exclusives for the month of June. Rossi Pizza, Hidemasa, TungLok Signatures, Mango Tree, J. Park Garden, Modern Table and the newly opened Wolfgang’s Steakhouse and Grill are equally worth a visit. Call 8800-8080 or e-mail guestservices@cod-manila.com or visit www.cityofdreams manila.com. Drink of choice [caption id="attachment_144657" align="aligncenter" width="525"] Photograph courtesyof new world makati‘SHAKEN Not Stirred’ gin.[/caption] New World Makati Hotel’s “A Toast to Dad” room package includes breakfast and dad’s cocktails of choice, a hearty buffet feast at Café 1228, all-you-can-eat dim sum at Jasmine, as well as decadent cakes and sweets at The Shop. Whether dad’s drink of choice is a whisky, gin or rum-based concoction, the “A Toast to Dad” room package starting at P8,500++ comes with two creative cocktails from Bar Rouge as well as a complimentary bowl of chips and dip. Room package also includes an overnight stay in a Deluxe or Residence Club Deluxe room with breakfast for two. Book online via bit.ly/NWMFathers DayStay. Superb treats With three delectable combos to choose from, Pizza Hut has Superb Treat for six to nine persons at a P1,899. For a more intimate Father’s Day celebration, there’s the Superb Treat for four, at P1,199. If your dad is the biggest pizza lover that you know, then you’ll never go wrong with the Superb Triple Pizza Treat at P1,199. If you order Pizza Hut ahead of time for your Father’s Day celebration, you’ll get six pieces of WingStreet Buffalo wings for free. Call 8911-1111 hotline or visit www.pizzahut.com.ph. Happy Papi Gringo’s Chicken and Ribs rolls out its Father’s Day special with Papi’s Paboritos. Papi’s Paboritos has all-time Gringo like the Cuban Beef Lechon. Gringo’s Cerveza Wings even makes a comeback in this one, fried chicken wings fried to crisp perfection and flavored with the malty goodness of beer. Pair it with starters like the Caesar Salad and the meaty Angus Bolognese Linguine. Cap the meal with its new Classic Tres Leches, a light and soft sponge cake soaked with three kinds of milk. This limited offering is only P2,198 and is available in all Gringo branches. Visit gringo.ph. Ebi awesome [caption id="attachment_144660" align="aligncenter" width="525"] Photograph courtesy of tokyo bubble teaBIBIMBAP[/caption] For the entire month of June, Tokyo Bubble Tea offers Ebi Tempura Meal Sets featuring three pieces of Tokyo Bubble Tea’s Ebi Tempura, two Tokyo Big Plates and two large drinks. Specially made set meals for those in Cagayan de Oro are also available. Metro Manila branches are located in Banawe, Greenhills, SM Megamall, and Bonifacio Global City. Each set is P899.Tokyo Bubble Tea branches in Cagayan de Oro are located at Centrio Mall and SM CDO Downtown Premier. Each set is only P650. Visit www.tokyobubbletea.com, Grab Food, and FoodPanda. The post Dad’s Day treats appeared first on Daily Tribune......»»
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