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Chowking Brings Halo-Halo Land to Cebu for 2024
Chowking has officially done it again. The Filipino-Chinese fast food chain has once again reinvented summer with another year of Halo-Halo Land in partnership with SM Supermalls, showcasing their new super-sangkap, kumpletong lamig-sarap Halo-Halo Supreme. Halo-halo is a Filipino staple. Its variety of ingredients dances on the pallet of your tongue as it gives you.....»»
Puto Bumbong
A vendor prepares “puto bumbong,” one of the most popular delicacies sold at the snack bazaar during the Simbang Gabi Mass at the San Pedro Cathedral in Davao City on Wednesday (20 December 2023). MindaNews photo.....»»
A tribute to people working behind the scenes
Audiences always see the work that the actors, and rest of the cast — the so-called front-liners of a production — put into a successful performance, but they seldom are aware of the “backliners” — the backstage and production crew — who also spent time and energy on the production. As the cast receives applause and adulation, the behind-the-scenes crew often goes unnoticed — the costume designer who works on the fittings and alterations, the technical staff who makes sure that the lighting and sound system works, the production people who make the artistic vision come alive with their hammers, paint brushes, etc. Some take great pride in their backstage work such as Annie Ignacio and Amado Bonifacio III, who are in production design for the Cultural Center of the Philippines. A theater arts graduate of the Polytechnic University of the Philippines, Ignacio first encountered CCP when she was invited as a performer for Pasinaya: The CCP Open House Festival, the country’s largest multi-arts festival happening every February. After hearing great things about CCP from her friends who have been working at the premier cultural institution, she decided to try her luck and inquired about a job opening. Weeks later, she started her new job as part of the theater crew at the Production Design Center. Later on, she was promoted as a draftsman. [caption id="attachment_185925" align="aligncenter" width="525"] Amado Bonifacio III prepares a production’s scale model with his mentor Manong Junior.[/caption] Bonifacio, meanwhile, recalled undergoing an on-the-job training at CCP in 2016, a requirement to finish his engineering degree at the University of Manila. Two years later, in 2018, he became a reliever for one of the theater crewmembers. He was later tasked to supervise the layout of the CCP’s Christmas decorations. Ignacio and Bonifacio both trained under Francisco M. Galvero Jr., or “Manong Junior” to people he worked with. For more than five decades until his retirement last year, Manong Junior remained the only scenic painter of the CCP. After watching him create huge sets for different CCP productions, the mentees started shadowing this master. They would always see Manong Junior doing the scale models and then bringing these miniatures into life-sized sets and sceneries. Curiosity led Ignacio to this path. She would ask questions, inquire about the process of producing sets, find out how to make things realistic and experiment with colors and textures to make the design come alive, among others. “While working with Manong Junior, I noticed his hands. I told him that his hands look like my father’s hands,” shared Ignacio in an interview. Bonifacio added that Manong Junior served as a father figure to him and his fellow workers. “As a mentor, he gave us artistic freedom to explore. He allowed us to express our creativity, but he would appraise our works and rectify what we’d done wrong in a very patient way,” he said. Being a backstage crewmember has its share of ups and downs. Sometimes, several productions are scheduled simultaneously, with everything happening all at once. When these happen, the workload could become overwhelming for the crew. “There was a time when work piled up. We didn’t know what we should do first. My mind went blank, and I just cried. But after that, I returned to work as if nothing happened,” said Ignacio. Bonifacio noted a similar experience. “Even if we don’t want to, the nature of the work forces us to be workaholics. Things could get stressful and tiring, but we love what we are doing. That’s why we are still here.” For them, work does not feel like work. They find fulfillment in seeing what they worked hard for and pour their hearts into it. Ignacio’s biggest achievement to date was creating the now-iconic eye balloon for the Cinemalaya Philippine Independent Film Festival 2019. The work was displayed at the CCP Main Building Grand Staircase and became an instant hit as an Instagrammable spot among film enthusiasts. She also did the realistic bibingka and puto bumbong props for Tuloy Ang Pasko. These involved trials and errors, and hearing the compliments and receiving recognition made it all worthwhile. She said, “Manong Junior always told us not to be afraid to keep trying and make mistakes.” [caption id="attachment_185927" align="aligncenter" width="525"] Francisco M. Galvero Jr., with his apprentice Annie Ignacio, preparing the set for a ballet production.[/caption] Bonifacio, who takes pride in his work with the Art House Cinema facade decor and Sinag: Festival of Lights, reveals that he doesn’t see himself as an artist. It was only when his mentor Manong Junior recognized him as an artist that he started pondering about his work. They know that backstage work is rarely recognized, but CCP is paying homage to these unsung heroes through a series of mini-documentaries by filmmaker Joseph Mangat, Backstage Pass. Launched during Cinemalaya 19, the second installment features Manong Junior, who had been working on sets for various CCP productions since the early 1980s. The first release featured the technical theater crew in the lights and flying sections. More Backstage Pass episodes will feature the CCP film technicians, sound crew and costume custodians, as well as venue booking and front-of-house operations. The series also gives viewers a glimpse of the lesser-known careers in cinema and theater work. The post A tribute to people working behind the scenes 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......»»
Food and the Chief Executive Hail to the ‘Chef’
What is served during the State of the Nation Address and other official banquets is a statement about the kind of signal an administration wants to send to the public. Usually, it’s along the lines of “We want to showcase our culinary identity.” For President Bongbong Marcos’ SONA last year, the menu was sago’t gulaman, bam-i guisado, grilled pandesal, palitaw, bibingka and puto bumbong, which seemed as much to virtue signal themselves away from the ostentation associated with their name… supposedly, but what leaders eat in private is a different matter altogether. There are certain food (and wine, ahem) we’ve come to associate with certain presidents, some more well-known than others. If you say Erap, the chorus of Petruses will be faster than you can shake a stick at. It was what he was known for, as was the quality of the food at meetings afternoons or, indeed, midnights. According to veteran journalist and foodie Teddy Montelibano, Erap had a black book for food. “It was just the best of everything…the best lechon….etc.” [caption id="attachment_161364" align="aligncenter" width="1080"] Chateau Petrus, said to be former president Joseph Estrada’s favorite wine.[/caption] Fewer presidents were known for their cooking, if at all, and President Cory Aquino is famous for her mastery of a very difficult dish, the Peking Duck. President Noynoy Aquino, too, was a hearty eater and very fond of good Chinese food, according to Montelibano. When PBBM won last year, a slew of features regarding his cooking skills and favorites have been well-documented. Bongbong is reportedly an avid cook listing sinigang, pinakbet, osso buco as some of his specialties. Among his listed favorite things to eat, on the other hand, the kanduli sinigang sa miso often mentioned as something he looked forward to coming home to. He prefers a light breakfast of muesli, honey and yogurt. His spirit of choice is cognac. In an interview with culinary personality Reggie Aspiras, who is also a cousin of the current President, it was revealed that he had gone to El Bulli in Barcelona, Spain, which in the 2000s was known as the greatest restaurant in the world — and predictably the hardest to get into. El Bulli is much acclaimed for its modernist and cutting-edge cuisine, a brainchild of the godfather of molecular gastronomy, chef Ferran Adria. Adria decided to shut the doors on El Bulli in 2011, still very much at the top of his game, and it had been rumored that the restaurant still had a wait list of over 30,000 people. As for President Ferdinand Marcos Sr., the usual Ilocano fare like pinakbet is often mentioned. “I don’t think Marcos Sr. was a foodie,” said Montelibano. “I mean he’s Ilocano, you know,” Marcos Sr. did have a fish preference, an expensive one that’s nearly extinct. Agence France Press in 2010 reported that Marcos Sr.’s favorite fish, the lobed river mullet, known as ludong or banak, was facing extinction. Its identity had been so tied to Marcos Sr. that it’s still referred to as “president’s fish.” It is a rare fish that is only found in a handful of countries, and even in the Philippines. It only swims in a few rivers in the north. Thirteen years later, the state of ludong has not improved; it is still near extinction despite the fisheries bureau calling for a five-year ban on catching it. “It is a threatened species and we have to do something about it before it goes extinct. If we don’t stop the indiscriminate catching, in a short while, it could vanish,” the AFP quoted Jovita Ayson, then a regional director of the fisheries bureau. Back then, it sold for P5,000 ($114) a kilogram, “which only the wealthiest can afford, making it the most expensive fish in the Philippines.” To date, it is still the most expensive fish in the country. The post Food and the Chief Executive Hail to the ‘Chef’ appeared first on Daily Tribune......»»