Seven ways to serve Jamon Serrano
Thanks to the recent Madrid Fusión Manila, it’s been an exciting week of delicious food and culinary discoveries.
Thanks to the recent Madrid Fusión Manila, it’s been an exciting week of delicious food and culinary discoveries.
People must have salivated as social media was flooded with sumptuous photos from the participating chefs at Madrid Fusión Manila.
By the time you read this, the great tumult of the gastronomy congress that was Madrid Fusión Manila (MFM) will have subsided; and the organizers, participating chefs and delegates will be recovering from the exhaustion of three grueling days of cooking, eating and talking about food.
From SMX Convention Center in Pasay where the Spanish chefs participating in Madrid Fusión Manila (MFM)—the biggest culinary event in Asia and in the country—were introduced to the press, the next stop for us was Malacañang Palace in Manila.
The Madrid Fusion Manila that runs until Sunday is a welcome, think-out-of-the-box idea that makes the world sit up and listen (or eat). It’s not the run-of-the-mill promotion
When Madrid Fusion Manila opens at SMX Convention Center on Friday, almost 1,000 people are expected to attend—including Spanish and Filipino chefs, food service providers, restaurant owners and foodies.
There wasn’t even time to look around and choose what to place on the plate. The jamon was being cut and those red and white streaks were too tempting for me to pass. Cava was also being passed around, refreshing on that hot afternoon.
With exactly a week to go before Madrid Fusión Manila 2015, it may be wise to draw up a “battle-plan” on how you will experience the fair, given the number of food-related activities happening simultaneously.
To celebreate Madrid Fusion Manila happening later this month, the Department of Tourism has mounted “Flavors of the Philippines.” The monthlong food fest is happening simultaneously in Luzon, the Visayas
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