Filipinos, like a lot of foodies around the world, love all types of noodles or pasta dishes, such as native pancit, Chinese stir-fries, saucy Italian spaghetti, macaroni salads. In Italy, a pasta dish is served as main course after the antipasti. Diners in the Philippines, however, usually go for a noodle dish taken with slices of pizza.
As we sat around the table tasting a special menu featuring Rougie’s duck foie gras, we couldn’t help but discuss the ban on the dish in Chicago. The move was triggered when celebrated chef Charlie Trotter said he wouldn’t be serving the duck’s fatty liver ever again.
What wine goes best with a dish is asked by people who are not really into the pairing of wine and food, especially when they have to entertain.
AHA Chef Instructor Joey Carpo shows how to cook and prepare Pineapple Cheesecake with Macadamia Nut Crust.
Fueled by a growing middle class with a voracious appetite for aspirational products, Asia, including developing markets like Vietnam and the Philippines, is beginning to develop a taste for cognac.
Being a member of Hennessy’s eight-man tasting committee is probably a job countless men would die for. But for Renaud de Gironde, a third-generation taster, his 10 years with the team has been a humbling experience, which also fostered in him patience, discipline and a keen taste for quality.
Foraging, the art of scavenging for food ingredients, is advocated by chefs who have made waves in the culinary world. One of them is Rene Redzepi whose restaurant, Noma in Copenhagen, has been voted the best restaurant in the world for two years now. Another is Matt Lightner, chef and owner of Castagna Restaurant in Portland, Oregon.
Every time I mention making calamansi pie, friends who haven’t tasted it wonder, how sour is that? Calamansi, the native baby lime, is after all not exactly sweet. And while many of us are familiar with lemon tart or lemon meringue, calamansi in a pie may still sound strange.