Japan’s top convenience store has just opened at Glorietta, offering what is getting to be the hot-selling food-to-go, which for sure, foodie town Metro Manila will binge on for weeks to come—katsudon and chicken adobo rice.
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.
Almost every last Friday of the month, there’s Wine and Tapas Night at the Mandarin Oriental Manila Deli. It isn’t a formal, sniff-sniff sort of affair with costumed attendees in long gowns and black ties. It’s informal, with drink-all-you-can on the featured wines and eat-all-you-can appetizers.
One of my favorite chefs on the Asian Food Channel is Anna Olson. It’s not just because I met her during her visits to the Philippines and found her very personable; it’s also because her TV shows “Fresh,” “Sugar” and “Bake with Anna Olson” are all very informative and helpful.
When I was a student in a hotel and restaurant school, I stayed in a dorm where a group of schoolmates and I put up a food group. We were eight in the group, with seven coming from different countries all over the world.
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.
Two Israeli women active in the culinary world were here recently. They can be said to personify eye candy celebrities because both are in television, hosting and judging.
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.
What is transglutaminase and sodium citrate doing in many home cooks’ grocery list? Too many cooks spoil the broth but two or more novel ingredients in your food cart with the customary milk, eggs, cheese and tomatoes will introduce you to modernist cooking—a science-tastic take on haute cuisine.
Fruits and ham have always been the stars of the Noche Buena table, but each year, there always seems to be something new—a new fruit, a new ham, or a new way of serving fruit or cooking ham.
If you can’t stand the heat, get out of the kitchen. But why would you want to, when it’s Solenn Heussaff and Isabelle Daza-arguably two of the hottest young models/actresses in the land right now-manning the stove?
-01-FA.jpg)