Wine to pair with Salmon Ceviche and Carbonara with Mushrooms
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.
June 28, 2012
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.
Of late, I have been eating a lot of Indian mangoes. But unlike many of you, I like mine almost ripe. So why do I even bother to eat green mangoes, right? Strange, but I never developed a liking for the real sour, carabao variety.
There might be no more damning assessment of a restaurant than that the best dish on the menu was the interiors. But, really, these are amazing interiors. It feels like a cross between a private villa at Boracay Shangri-La and Amanpulo with a lounge area and a bar.
Whenever there’s a new Chinese restaurant in town, there are words I long to hear associated with it: Hong Kong chef!
I was an eager 20-year-old young woman learning the ropes as a lifestyle segment producer, but even sooner getting jaded and bored. So my then-boss at GMA Network Inc, Joel Jimenez, wrote me a note I will never forget: “Never lose your sense of awe.”
The latest in global fashion, beauty, and culture through a contemporary Filipino perspective.
