He looks somewhat like Hayden Kho and Ricky Davao, don’t you think? Thirty two-year-old Greg Villalon’s charming looks, playful eyes and winning smile can easily land him in show business.
Three years ago, Ginny Roces de Guzman sold Sugarhouse, the hugely popular cake shop she launched in the 1980s when she was 26 years old. Changing visions prompted the partners to let go of the long-time venture, and while it seemed like the best solution, it certainly wasn’t an easy thing to do.
Tender morcon with chorizo and egg from Abé reminds you of a Filipino fiesta. Ginger-stewed spicy beef spareribs ninja from Café Adriatico is soft and caramelized. Sikreto ni Maria, sumang hubad swimming in coconut-milk sauce from Fely J’s, is dessert and snack in one.
These two restaurants have managers who are well-trained in every aspect of operations and management. Larry Cortes and Mauro Arjona manage two in the Chef’s Quarter group of restaurants, which are now gaining steady clientele on two sides of the metropolis.
3 c all-purpose flour 2 tsp baking powder 1 tsp baking soda ¼ tsp salt 1 tbsp cocoa powder 1½ c butter 1½ c sugar 2 eggs 4 egg yolks
I used to drive by this place along Makati Avenue and buy a few tacos from a small window at the back of this restaurant. If I remember correctly, the cost was 35 centavos then.
My first instinct when attending another country’s food festival is to zero in on the unfamiliar. For the Canada Food Festival, it was beaver tail. It looked like a flattened doughnut (without the hole) and it tasted like it, dipped in a maple syrup concoction. It was explained that beaver is the country’s national animal.
I have relied on Mida Food for just about every seafood need: fish of any kind (bass, skate, roughy, trout, apahap, tuna, halibut, salmon), fresh or smoked, whole, headless, fillet, steak cut, fresh, belly, tail cut, head, any part and any which way; crustaceans (shelled, in a half shell, soft-shelled, whole, claws); mussels, scallops, shrimp (shrimp balls/shabu-shabu balls); kani, lobsters (whole/tails); cephalopods (octopus and squid of all sizes, cleaned whole, etc.).
AHA Chef instructor Philip Golding shows how to prepare and cook Chicken Fricasse .
Her travels span 40 years but she has been cooking since childhood. Now, wouldn’t that constitute perfect credentials for a successful travel cookbook?
The latest in global fashion, beauty, and culture through a contemporary Filipino perspective.
COPYRIGHT © LIFESTYLE INQUIRER 2022
