My family allowed me to sit back, relax and enjoy Mother’s Day. Instead of the usual me in the kitchen, I called a good friend, Greek chef Anthony Kouroutsavouris to prepare an authentic Grecian feast for us.
The heat is scorching, but not along Magiting St., Teacher’s Village East, Quezon City. There, teenagers cool down, the groovy way!
When we talk of breads, few places can make them better than The French Baker and L’Artizan. And when we talk of bakers, it goes without saying that, locally, Johnlu Koa is one of the best.
I consider myself fortunate to have welcomed to my home Pio Boffa—a fourth-generation winemaker of Italian descent whose family’s wine heritage dates back to the 1800s.
There’s a new store that teases and caters to our cravings; though small in size, it is filled with sinfully delicious merchandise.
Kitchen gadgets and trinkets, how we love collecting them! But admittedly many of these, we have forgotten about lately; the good number of those we remember to use, seemed more interesting during the time we bought them.
Songkran (Thai New Year) is just around the corner. One of the biggest holidays in Thailand is from April 13-15. During this time, according to Chareon Hiruntrakul, we “bless” people with water and smudge them with powder (but mostly in the spirit of fun).
Growing up, our family spent all our Holy Weeks in Agoo, La Union. I recall Holy Saturdays by the Paratong coastline in Barangay Sta. Rita, with a sea of people having a grand time.
Where to dine after graduation seems to be the question of the week—preferably something different, where the whole family can indulge, and yet not too steeply prized.
Buddhika Abayakoon of Dilmah, the highly regarded tea brand in Sri Lanka, was in town to train the F&B personnel of one of the country’s most prestigious hotel chains on the rudiments of preparing and serving tea.
In the season of Lent, bacalao is the ultimate indulgence. So, when I received a text message from Chingling Tanco saying that she finally had slightly salted bacalao (Atlantic cod premium loins, the type that needs no overnight soaking and behaves more like a meaty, juicy fish steak when left whole and soft and supple when flaked), I was overly excited. More so when I found out how much they were being sold for.
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