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Most of the materials sent to help me organize and write the book “Via Mare: 40 Years of Iconic Events Through Recipes, Menus and Memories” were about the restaurant’s founder, Glenda Rosales Barretto.
When the afternoon heat gets too much to bear, nothing cools us like a glass of candied fruit, pulses and...
Championing hard work and discipline, Fortune Life gave out this year’s edition of the Ambassador Antonio Cabangon Chua Gintong Parangal para sa Edukasyon.
This year seems a time for reminiscing. Two books have been published celebrating two Filipino food industry icons— Maya Kitchen of Liberty Commodities and Sulô Restaurant. The Plaza also celebrated its 50th year this month with a party, while Via Mare is on its 40th year.
Almost everything was done in-house except for the croutons, said Dulce Magat Gibb, as she laid out the appetizers at the sala section of her penthouse unit. She was giving a taste of her “gourmet-to-go” business, “À Table,” the French way of calling diners to the table (“ah tab”).
Via Mare’s talented Boy Cano decked out the grand ballroom of Alabang Country Club in colors of pink, fuchsia and red, complemented by flower arrangements in layers of pink, fuchsia and red on the tables, with pearl strands wrapped by tea lights. The hall was made more magical by the lighting and sound direction of Dong Calingacion, dahlings.
