While we were living abroad, huddling in the gray chill of late autumn as the dark nights drew in, a rose-colored apparition would manifest itself in our frost-bitten imaginations about sitting down to a smorgasbord of hearty Filipino fare, with long-lost friends sitting around the table in cheerful bonhomie.
It is a golden brown, puffy half-moon, oozing with mozzarella at the edges and garnished with fresh basil leaves. Elegantly accompanied with a bottle of chili oil, the calzone offers many of the pleasures of pizza.
Competition among restaurants today is very strong, it’s a “dog eat dog” situation. Dining places open and close, but there are those that have remained steadfast and versatile. Let us call those that have continued in the business for years, the “durables.” Two of these have steady patronage for the quality of food and service.
Ask any Filipino here or abroad why our cuisine is not as popular among Westerners—unlike Thai, Vietnamese, Malaysian even Singaporean dishes—and you will get a variety of explanations. Our cooking has too much oil, or the colors are not that appealing, or the food is unhealthy.
While the name Chateau Margaux might require little or no introduction to wine enthusiasts given its heritage spanning over four centuries, the people behind it are determined to get a piece of emerging markets, wherever they are in the world.
AHA Chef Instructor Joey Carpo shows how to cook and prepare Colossal Chili .
Glancing at the plate of Jamon Iberico, sausages and goat cheese being served at Hotel InterContinental’s Prince Albert Rotisserie, I was reminded of my journeys in Spain, where eating was as much a part of the trip as were the magnificent landscapes and the age-old churches.
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.
On a busy Monday in our Makati office two weeks ago, Lifestyle had a very interesting dinner prepared by friends from Unilever Philippines. Actually, it was more like a taste-test of dishes using the best-selling Knorr Ginataang Gulay Complete Recipe Mix.
Rougie is the most popular foie gras company in France. Just last week, I was invited to the kitchen of Tivoli at Mandarin Oriental Manila in Makati, to watch, with a few others, a cooking demonstration on the preparation of this French specialty, which happens to be my most favorite food on earth.
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