The gap between farms and restaurants used to be far and wide. But when the farm-to-table social movement caught on, chefs became more conscious about getting fresh, varied food ingredients.
We live in a time where everyone is a self-declared foodie, where “food porn” has found its place in our lexicon, where people take photos of food instead of praying before meals, and where #nomnomnom is a hashtag made legitimate by its close to 5 million tags.
Call it relaxing food, childhood food or comfort food, there’s always a dish that will make us hum in satisfaction.
Summer’s almost here, and one of the coolest ways to beat the heat is a scoop or two of the creamiest, tastiest ice cream. We asked our local chefs to tell us their Top 3 favorite ice creams, either local or international. What do you think they crave?
The recent selection of Carlo Espinas as executive chef of the new restaurant Assembly in Santa Cruz, California, was, in culinary parlance, a perfect pairing.
So, adobo has been proposed as the national dish. But for the information of our legislators, and especially the one who filed the bill, adobo is not a dish. Adobo is a way of cooking. That’s why we have different kinds of adobo—chicken, pork, beef, all meats together, kangkong, pata, hito, alimango, and so on. Now which of those should be regarded as the national dish?
Merrin Mae Fuentebella made it look easy when she found ways to hurdle the surprise challenges in Food Network’s new cooking competition “Cutthroat Kitchen,” but she learned the skill of improvising during an uncertain but pivotal time in her life.
More than a thousand hungry food fans dropped in or lingered, but most definitely grazed, throughout Saturday, Nov. 23, at Kulinarya 2013 at City View in the Metreon.
Tragedy brings out the good in everyone. A number of culinary schools, hotels and restaurants, bakeshops, and even foodies, restaurateurs, chefs and their staff have sprung into action to try to help ease the burden of Filipinos in the Visayas in the aftermath of “Yolanda.”
1. Chef Ed Bugia, Pino Restaurant, Pipino Vegetarian Food by Pino, BRGR: The Burger Project, Brgy. Bagnet, Bulalo Boy, Pi Breakfast & Pies and Daily Squeeze
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