VIPs partake of great wines and spirits; and guilt-free ‘organic lechon’
Without Batting An EyelashBy Maurice Arcache
The 12th edition of Ralph’s Wines & Spirits’ tasting event took place recently at Marriott Hotel’s Grand Ballroom, dahlings.
The 12th edition of Ralph’s Wines & Spirits’ tasting event took place recently at Marriott Hotel’s Grand Ballroom, dahlings.
In her television shows “Fresh,” “Sugar” and most recently “Bake,” Canadian chef Anna Olson demonstrates how to make both simple and complex dishes: cinnamon buns, for instance, or French meringue and the Canadian holiday beef pie called tourtiere.
The lechon is truly the worldwide symbol of the Filipino celebration.
We were fortunate enough to attend the thanksgiving lunch at the Pontificio Collegio Filippino in Rome after the canonization of St. Pedro Calungsod. I was curious to see what the most regal hostess, the Ambassador to the Holy See Mercy Tuason, would serve the group composed of Vice President Jojo Binay, Hawaii congressman who’s Filipino-born, Joey Manahan, and all the Philippine cardinals. Luis Antonio Cardinal Tagle, Ricardo Cardinal Vidal and Gaudencio Cardinal Rosales were all present.
I have the utmost respect for Nick Rodriguez of Bistro Candon. His love for his hometown and passion for his craft make me even prouder to be Ilocana.
Lechon. The word alone evokes happy memories of quintessentially Pinoy special occasions. It’s a gastronomic and visual highlight in almost all Filipino parties here and abroad. A Filipino gathering is not as grand without the centerpiece lechon. Famous chef and TV host Anthony Bourdain has rated our lechon the best in the world.
PANSIT. Cooked noodle dish. PANSIT LUGLOG. Fresh or dried bihon (thin noodles) cooked in a thick reddish sauce. Luglog means to cook by immersing in boiling water or broth with the use of (originally) a woven rattan ladle with a long handle. The noodles are immersed in the liquid (linuluglog). When lifted, the broth or water simply drips through. Also known as pansit palabok. Eaten with patis and kalamansi.
It’s a good thing there are plenty of dinner plates to go around in Cabalen, the restaurant that has been serving Filipino and Pampangueño food for the past 25 years. That’s because in the middle of your meal you’ll probably want to change your plate once, maybe twice. How can you not, when the buffet [...]
When I think of the Queen City of the South, its lechon is always top of mind. Which is why when I get the chance to talk to my favorite Cebuano chef, Bricks Nemenzo of BelCris foods, we end up talking about Cebu lechon. Like many Cebuanos, he knows his lechon. When I asked him [...]
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