Wednesday, July 31, 2013

All Roads Lead to WOFEX 2013.

   This day marked the opening  of this year's World Food Expo.   Even the strong rain and flood did not dampen my spirit and refrain me from attending the first day.  Oh boy, let me tell you that a day is inadequate to learn more about the trends in the food industry.  Good thing the event will run until August 3, 2013.  So we all still have until Saturday to plan out what activities we want to get in to at the grandest food event in the country.
   Would you like to know how my visit went on its first day?
   I'm a regular visitor of food expos and WOFEX is very much in y vocabulary already, because in events like this you not only get acquainted with new technologies but a few tricks and treats come as well.

   So what else would come first on your mind when you go to events like this- FOOD, glorious food, and free-sampling at that.  I got home with new items, like imported cheeses that are cost way cheaper than on the stores outside.  Everywhere you go, there lay a spread of product samples.  Some brand's staff are actually giving them away.

   Also, I got to attend a seminar from WOFEX UNIVERSITY.  Chef Buddy Trinidad, owner and chef of Park Avenue Desserts, entertained us while teaching us how to make the new wave in the pastry/foodie scene- Cronuts, Brookie and more.  His antics and anecdotes made the seminar very lively and interactive.

   The attendees where all eyes on him as he gave out simple to follow recipes and introduced a couple of products which made his baking business easier.  I live near Magallanes where PAD is located and I'm a fan of his creations, so there is no doubt that these babies would not last before the end of the workshop.  And true enough, when he gave that cue that we all can go up the stage and sample everything he did, everyone came running and eagerly lined up to have their turn with a "mouthful" of the famed Cronut.  A cronut is actually a cross between a croissant and doughnut.  It's basically a croissant batter that isn't rolled like a shell and baked but rather deep fried, bathed in cinnamon sugar and laced with chocolate ganache.  A croissant formed into a doughnut as I may say it.  And yes, it's the next big thing to the New York crazed pastry.
Some other products made during the Sweet Demo were, Brookie, made from Brownie Mix baked on a mini muffin cup, topped with chocolate a chip cookie dough, pralines, and his not-so-ordinary Chocolate Moist Cake.


Chef Buddy's skeleton and Eiffle Tower shaped pralines with a trick using a torch on how to easily fuse two pralines without the mess.

   On the two venues, SMX MOA and World Trade Center, a list of activities are seen posted at the entrances.  Demos are held now and then and schedules of the Philipppine Culinary Cup should not be missed as well.
   I was blessed enough to also have visited the booth of Breville Phils.and seeing Chef Patricia Azada as she oriented me with their ingenious products.  They are not only cutting off a fraction from their products original price, they are giving away surprises as well in the form of gift items and very interesting demos.
   And thus, I got to stay awhile longer to watch Raw Chef Margo Lao as she made granola, power green juice, kakang gata shots and oatmeal, all with the help of Breville's top of the line products.  I got so fascinated by the way, with their juicer.  I actually have my eyes set already on a certain slow-juicer but according to Chef Patricia theirs work finely well, as it can also juice leafy vegetables, with the same juice a slow juicer would give and without the hassle of changing discs if you want to mix solid fruits with leafy veggies.  "Works well for lazy but health-conscious people and neat-freaks, like me," as Chef Margo enthused.
   Lastly, we get to sell a few items for the book project I'm advocating for - the EAT AND CHEAT Book.


For the schedule of events under WOFEX University kindly click HERE.

For Breville Phils Demo, click HERE.

More info on EAT AND CHEAT CANCER book project HERE.

Support us in our cause by LIKING our FACEBOOK PAGE : Eat and Cheat Cancer Book Project

Tuesday, July 30, 2013

A Whirlwind Tour That Fascinates an Urbanite: Nagcarlan-Liliw Tour


As modern day encroaches ever further into our leisure time and technology changes the way that we go about our lives, there is still that undying  feeling of going back to the basics, back to nature, back to simple rural life.

With this, a group of Paranaque residents, businessmen and supporters was able to come up with tours specifically designed to please nature–lovers, Philippine travel and culture advocates and just anyone who wants to experience a different take on enjoying the sights, the country has to offer, without the burden of spending so much.

 ASSAP Aktibong Samahan sa Paranaque is the group’s name.
For their pilot trip, the group went to Nagcarlan and Liliw, Laguna.  This is the Day tour itinerary:
1. Nagcarlan’s  Underground Cemetery
2. Lunch and Tour around Villa Sylvia
3. Nagcarlan barangay’s Eco-farm tour
4.  Liliw Municipal Hall
5.  St. John the Baptist's Church
6.  Liliw's Footwear Shops and trade industry


Nagcarlan’s  Underground Cemetery

   If there's one place Nagcarlan is most famous for, it's probably the Underground Cemetery.   Accentuated with a lush, perfectly laden grass, the sight is easily noticed because it is just along the main road of Nagcarlan, Laguna which leads to the town proper.

   As you enter an arched gate with winged iron grills, you can immediately notice that the place is surrounded by walls with niches.  In the middle is a path leading to the main chapel, Baroque in style, has windows on each side covered by iron wrought grills. The altar has intricate wood carvings. Old red floor tiles mixed with red and blue porcelain tiles extended to the wall as a foot-high panelling design.
   The cemetery was built by Franciscan missionaries in 1845, it's one of its kind in the Philippines and is now a national historical landmark.
   What used to be the cemetery for the rich Spaniards during those times has its historic character, integrity and ambiance well preserved by the people of the province.
   However, due to the wars that had redecorated our History books, it was so evident that a few elements of the church’s original design was missing.

   A visit would not be complete, without getting the experience of being in the crypt, situated below the main chapel.  It was said to be a secret meeting place of Laguna’s revolutionary leader during the Revolutionary era.

Villa Sylvia Resort
   An out of town drive has to have a soothing dip in the cool mountain water of Nagcarlan, and one that the group could not miss.  However, an hour or two is not enough to conquer the place.  With its spacious land that is good for camping and trails, 5 swimming pools, two of which are for kids.  Quite noticeable also is their long twin slides that entice you as you enter a woven nipa revolving gate.
   In time for lunch, the tour guests were led to a hall, overlooking the swimming pools.  It was like finding a gem in the forest.  The feel was like you were led somewhere that’s far off, away from the city pollution, the noisy crowd and city’s addicting technology.  At the end of the hall is a buffet sumptuously prepared by the town’s people headed by the Barangay captains of 5 neighbouring barangays.

Regional Dishes that sure captured the palates of the ASSAP

   We can actually tell what probable dishes we can find at Nagcarlan by just knowing their produce.  We all sampled dishes which are typical day to day viands.  But there is something very special in these dishes, though served in the simplest manner, they evoke true hominess and these are the dishes which bring back memories from our grandmas and parents, dishes that are down-right delicious and nutritious.

   Laguna is rich in coconut trees, no doubt therefore why they have a wide range of dishes soaked in rich and creamy coconut milk.  Such dishes are Sinantulan, Ginataang Budbod, Laing and Ginataang Pako at Kuhol.
   Sinantulan, though looks like shrimp paste, it is actually chopped Santol, sautéed in garlic, onion, and chilli and infused with coconut milk then preserved.  Ginataang Budbod, however is the tender inner stem of a banana trunk, which have been cubed and cooked with coconut milk.
   Laing, on one hand, is a dish made out of taro leaves, coconut milk and chillies.  Though more familiar in the Bicol region, they too have their rendition of this famous green-looking dish.
   Snails may not be that appealing to you but for many it’s a gourmet.  Some know it by its French name- Escargot.  Laguna is not only rich in vegetation, it’s main bay, the Laguna Bay, is also a nesting ground for Tilapia (St. Peter’s fish) and kuhol or big snails.  Famously eaten with coconut milk, Nagcarlan tweaked it with "pako" or fiddlehead ferns.
   We can see the variety in the dishes prepared, but there is one fact that makes them similar, in a way.  They are all prepared from fresh, organic ingredients and without preservatives.
                                                             
Nagcarlan Farm Tour

   To understand more of how the people suffice with daily living from their produce, we were granted the opportunity to visit one of the barangay’s farm.   According to Amy Malabag-Hernandez, Councilor of Nagcarlan, they have opened the tour to help her fellow townspeople sell their crops to visitors.  They however supply some other towns outside Nagcarlan, but they admit that they need more help.  With this they are open for collaborations for supplying weekend markets or directly selling it to local tourist with  what they call “bolante” or farmer’s market.
   It was all a surprise to us seeing bags full of beautiful looking vegetables, freshly picked, cleansed and ready to be taken home.  More exciting was knowing how cheap the vegetables are being sold, which are five times less than the price in Manila, or even lower.

The Warmest Welcome Ever: from Liliw

It’s not an average day when you get to be welcomed by a marching band complete with the town’s official mascot.  But in Liliw, Laguna, tourists are hailed and the people are congenial.
It’s not also normal for a town mayor, to leave his office and be the first to greet you on your first descend to a place that had been captured in time.
How about walking on the street where it seemed like the mountain awaits for you, while on the side walk are the town’s delicacies and quality products all for you to take home for your loved ones.
Well, I don’t mind expecting such kindness and flair from a quiet town.  We can get used to it, but only with an ASSAP tour.

Where Old World Charm Blends in with Life as We Know It 

   Liliw, known as Laguna’s shoe capital or "tsinelas factory" gets a boost in their known industry, as tourists from Paranaque gets to wander off around town and get to imbibe the culture of the people who are meek yet artsy in their own right.
   But what was also apparent are the antique houses splattered around like stars in an old, unassuming town. Preserved in their original glory, some of the heritage houses are as old as the American era, but we can also see some that are dilapidated.  According to the tourism representative, they try as much as possible to regain the olden structure of the whole town and make it scenic and to be a heritage town.  But of course, that would mean extra budget and effort on the government.  The bringing in of the local tourists and eventually paving ways to more business opportunities to both parties, may be able to develop the funds for a restoration project.

   I instantly fell in love with the merging or old world charm and modernized needs of the people.  As you go about seeing these ancestral homes with details of past architecture, with the ground floor used for businesses or rented as stores and the above are homes to the natives of Liliw, one can realize that there can always be harmony even in a busy and fast-paced life like what we now have.
Photo credited from the photo's link
   One best example is the well-known foodie attraction, Arabella.  A café and restaurant that serves, urbanized-quality Italian and Continental dishes, with the right touch of rural character.  Situated at the lower-level of the Carmello residence, it’s a quite low-ceiling and a wee cramped venue to enjoy food sitting down.   But you will be amazed; you will be transported to a different place once you enter a door with a bell tasselled on its knob, a Bohemian joint with the aroma of a gourmet café.
  Too bad, we don't have enough time to check out their offerings.  What way better reason to go back in Liliw.

Watch out for more updates on this travelogue brought to us by ASSAP.


Monday, July 22, 2013

Twoanyone! Delivers Brew-Kus


   With the super busy schedule on a shoulder  of  a mom like me becoming frantic would most of the time forget to fix the family's menu for the day.   Since home-cooked meal is becoming a rare luxury for many due to loads of work, add to it the never ending household chores, many would prefer buying cooked meals form a corner "carinderia" or have pizzas deliver at home.  But what if you want something else from the usual. Good thing there are reliable delivery services that could not only meliorate hunger pangs but also ply to every foodies' whims.

   One like twoanyone.   It is a website that allows  you to order from all of the best restaurants online, without having to talk to anyone at the restaurant.
To date, this was my second time to have twoanyone deliver us dinner.  And as expected they lived up to their 

   This time I didn't know what to expect with the chosen restaurant. So I checked Facebook page of  twoanyone, and Brew-kus.   I've heard of  a couple of musings about this restaurant also known to be a "the Bev-wich shop," but it  never really crossed my mind trying it.   Thought it would just be another deli shop.   But when I chanced upon the picture on their timeline (the photo on the top) seeing the burger as succulent as the real one with all the trimmings, I said this might be a great opportunity to give it a try.

   Ordering is a breeze!  You my opt to have your grubs ordered over the phone or online. To key out how easy I was able to prepare our dinner with only a cellphone at hand, I called  the numbers 212-12-12, how can you go wrong with that.
   The agent on the other end of the phone will suggest several dishes or you may have her read the menu.   So after having read the menu, I asked several questions about serving portions and what possible went with my chosen dish.
   After which, she had read all my order and gave the summed amount, she asked if I want it put on microwaveable container for an additional charge, but since the delivery will take only about 30 minutes to an hour, I assumed that the dishes would be delivered still hot.
   So here are what we tried from Brew-Kus' menu.
   Crisp Spinach Ravioli, for P180.  Fairly sized ravioli looking discs, which are deep fried wanton wrappers field with an amusing concoction of finely chopped spinach and special cream cheese.  A small amount of marinara on meager plastic condiment container is packed with it.

   My kids had me order their Bruschetta Duo (P180).   Since I had them try my own version of bruschetta, they have been always looking for that opportune moment to compare it with others claiming theirs is a better rendition.
   However, Brew-Kus stood up to be very unique in their take, taking it a notch higher with two different tapenade, the fresh cheese tapenade and kalamata olive tapenade for petitely sliced crusted crostinis.  


   Having found out that it is a sandwich restaurant, being known  as a bev-wich shop, I have to savor a few from that category.   First off is Shrimply Loaded (P250.00).
   A succulent mixture of shrimps sauteed in garlic and asparagus, infused with rich blend of cream and Parmesan.

   I also chose Chicken Pico de Galo (P 250.00).  
   A sub-sandwich brimming with grilled chicken chunks that's tender combined with a refreshing salsa of diced tomatoes, roasted pineapple and onions topped with melted cheese.


   How does Fish Fillet in Mango Beurre Blanc  (P 250.00) sound to you?  Gourmet? Stylish French? 
   Many chef's would attest and would say that everything will be delicious if you put Buerre Blanc with it.  I also agree to that.  Traditionally, a beurre blanc, or white butter, consists of nearly equal parts white wine and good white wine vinegar reduced dramatically with shallot, held in emulsion with quite a lot of butter.  Many modern variations exist employing any number of herbs and flavorings.  
   Thus Mango Beurre Blanc with Brew-Kus.
   Cream Dory fillet pan seared to perfection topped off with a sweet mango puree reduction with a side of either steamed rice or mashed potatoes. 

   So how do rate a dinner like that?  Priceless!
   Thanks twoanyone!  
  You made me one happy mom and foodie!
   All your favorite food is just a click away with 212-12-12.




Sunday, July 21, 2013

A Bit of Sunshine on a Rainy Night

   I've been reading a book when I got a text confirming a dinner at Sunshine Kitchen, which is at the Fort.  On the book is this quotation, "Sunshine is delicious, rain is refreshing, wind braces us up, snow is exhilarating; there is really no such thing as bad weather, only different kinds of good weather - John Ruskin." 


   We've been kind of having some bad weathers during that week, literally and figuratively.  The quote spoke to me and made me realize there is more to life than smirking caused by tons of problems I have to face.   I've been always positive but then a little ray of sunshine would give me more reasons to smile about.  What best to get that sunshiny mood than through comforting food.   

   I left the house on a cab almost soaked up through the rain that night, and making it worse with a wait on the traffic for an hour.  It took me an hour to get to The Fort from Resorts World, would you believe that.   The length of time gave me ample time to contemplate and yes, dream of the food I would partake at Sunshine Kitchen.

   Getting there late, cold and famished, this Iced Tea with Mint is enough to welcome me.  Refreshed and invigorated, I was ready to take the rest of the dishes that's already on the table, or what was left of it.  


   I started with Marinated Whiting (P 290).  More like a cheviche, this bowl of fresh fish marinated in garlic, lemon juice, wine vinegar, olive oil is a spin off from the usual kinilaw, which is served with  fresh baked rolls.

   There were other dishes on the table but I wasn't able to really scrutinize them.  Then this came, the  6 Hour Slow Roast Porchetta (P 480), served with steamed rice pilaf, herbed salsa and green beans. Apparently, this is Sunshine Kitchen's signature dish which foodies have been raving for in blogs.  A version of bagnet, might I say but a matter of slow-cooking sets it apart from it.  Expect the skin to be perfectly crisp and crackling and the inside to be tender and juicy. 
 An order of this comes with three sauces and dips.  Making it even more of a stunning pork dish.
   Outside the building, where you can see the signage you can also see their 'core competencies', thus giving you a hint of what this restaurant is about- artisanal pizzas + soups + salads + meals.  What a cheering spectacle when one of the artisanal pizza on their menu was served.  Myta's Pizza (P 480), freshly baked , topped with marinara sauce, ricotta, bell peppers, and Cabanatuan sausage.  Ricotta, not Parmiggiana, and I say, heck why not?


   The night became a pleasant Sunshine-y evening but it didn't end there.  The desserts came and we all were sent to key lime Nirvana with Sunshine Kitchen's Key Lime Pie Ice Cream.  Imagine a key lime pie deconstructed and turned into a pile of ice cream. Refreshing and tart would just be the apt adjectives for it.  A good sweet-ending to cleanse up the palate from the rich dishes we had.  I hope they would sell this in pints.




Sunshine Kitchen

Address:  2/F Fort Pointe Building, The Fort Strip, Global City, Taguig
Contact Numbers:  0929-813-9775

Open daily from 11 a.m. to 2 p.m.; 6 p.m. to 10 p.m. (Sunday to Thursday), 6 p.m. to 2 a.m. (Friday to Saturday)





Saturday, July 20, 2013

7-Day Malunggay Challenge!

   Oh yes, I'm impulsive!  But for some gratifying reasons this spur-of-the-moment thing just defined the kind of mom that I am.  A health-freak.  I really couldn't find a more suitable word than that.  Maybe you could help me out.
   Having said that, and if you have been following me in Instagram, you know that I have started something which might have eeked out some foodies, or have interested others.  Last July 15, I challenged myself to prepare something nutritious for my family.  I actually owe it to them, Ive been so busy and have assigned my husband to do the cooking for days already.   For days we have been eating adobo's and only one kind, Chicken Adobo, oh, we also had fried fish.  
   So I did!  I headed to the market and bought ingredients for our lunch. After which, I donned in my usual apron, grabbed a book entitled "The Malungay Book," authored by Chef Day Salonga and Chef Mon Urbano and just went wild in the kitchen.

FIRST DAY:  Chicken Afritada with Malunggay

   My daughters requested for Chicken Afritada actually on that first day, which I challenged myself.   So I just had this weird idea of putting Malunggay leaves on Afritada.  But guess what, my husband and my two girls loved it.   You just cook your usual Afritada, chicken or beef and right after turning of the stove, you just drop your malungay leaves.
Sorry about the photo, I didn't really put much effort on it first, for it wasn't on my plan to blog about this.  It was just on my Instagram.

SECOND DAY:  Hickory Fried Chicken and Malunggay Pineapple Salsa
  
   On the second day, not on a Tuesday though, I looked through The Malunggay Book and spotted M Pineapple Salsa.  I had a few chicken legs marinated in Hickory mix and had it fried, good thing I have the ingredients available in my pantry.

Here is the recipe for M Pineapple Salsa.

Ingredients:
1 cup diced fresh pineapples (I used canned)
1 cup chopped fresh Malunggay
1/2 cup cilantro leaves, chopped (this one I omitted)
1/4 cup of red onion, finely chopped
1 pc of siling labuyo, chopped (I have to omit, so my kids can eat it)
1 pc lime zest and juice
1/8 tsp rock salt

Procedure:
Toss all together in a bowl.  cover and chill until ready to serve.

How easy is that!  
Surprisingly, we all loved it!  You somehow needed to get used to the grassy scent given off when chopping fresh Malunggay leaves.  Thank God for my Braun Multiquick professional handblender/osterizer.  Whipping this up was such fun.

THIRD DAY:  Malunggay Pesto Spaghetti

   With this one, I got the inspiration from Advocafe's Pesto Pasta.   Me and a friend had this after a Wedding Planning event hosted by Diamond Hotel.   The cafe is just a walking distance to the hotel, by the way.


Recipe for Malunggay Basil Pesto

Ingredients:

1 cup partly dehydrated malunggay leaves or fresh (chopped)
2 cups fresh basil leaves, washed and dried (about 1 large bunch)
3 cloves garlic
½ cup pine nuts (or walnuts)
½ cup freshly grated Parmesan cheese
½ cup olive oil
rock salt to taste

Procedure:

1.  Combine all the ingredients except the cheese in a food processor. Pulse until the pesto is blended into a slightly coarse paste.  

2.  Transfer to a bowl and stir in the cheese.

3.  You can toss it right away with the hot cooked pasta or in my case, just to be safe, you can cook it a few minutes before adding to the pasta.  Make sure to top it with grated Parmesan cheese or cheddar.

FOURTH DAY:   Tuna Eggplants with Malunggay Croquets.

This recipe originally has chopped carrots and I usually serve these when we have guests for lunch or dinner.  You may need more time in preparing this.  The eggplants needed to be roasted first before making the mixture.
Recipe for Tuna, Eggplant with Malunggay Croquets

Ingredients:

2 large eggplants
1 big can of tuna in brine or vegetable oil (strained) or cooked tuna (shredded)
1 medium scallion (red onion) (chopped finely)
1 clove of garlic (chopped finely)
1 cup of Malunggay (chopped)
2 eggs
1/4 cup flour
1/2 tablespoon Spanish paprika
Salt and black pepper 

Procedure:
1.  Roast the eggplants (or boil) when cooked, remove the skin and chop.
2.  Mix everything up in a bowl.
3.  Deep fry in canola or vegetable oil.
4.  Drain on paper towels to remove excess oils.
5.  Serve with sliced tomatoes and cucumber.

Today would have been the fifth day.  But I wasn't able to cook using malunggay since we are renovating two rooms in the house.  You know how tedious it is removing the leaves from the stems.  Preparing  dishes with it is an act of love in itself.  

Are you ready for the next dishes?  Well I am too!  I have loads more of recipes to share, or you can just buy The Malunggay Book: Healthy and Easy-to-do Recipes.

Do follow me on Instagram and check out my updates on my 7-Day Malunggay Challenge. 
My Instagram account:  JOYFELIZARDO












Friday, July 19, 2013

WOFEX 2013, The Ultimate World Food Expo


   Now on its 13th year of international expo on worldwide food and beverages, technologies and machineries, World Food Expo other wise known as WOFEX 2013, will gather once again culinary experts, food traders and connoisseurs on July 31 to August 3, 2013.
   Being the country's biggest food event and trade show they will again be housed under two venues- SMX Convention Center and World Trade Center.  This is the only show in the country occupying the two biggest event venues, and have been doing so for four years already, which covers both trade and retail exhibits.         Tickets will be sold and can be used in both venues for a day.  To make it easier for the guests and exhibitors, they have managed to provide a shuttle, for both the venues.
Tickets  by the way is only Php 150.

   For an unapologetic foodie like me, events like this is  a  must-visit.  It's a self a-vowed route to feed my insatiable craving for culinary knowledge.

   So, what's the fuzz and buzz about it anyway?  Not only can you get to sample a variety of new products even from other countries, you also get to see how new innovations work through demos.  If you are game for some exciting competitions, you can witness or be a part of the Philippine Culinary Cup.  Since WOFEX is endorsed by the World Association of Chefs Societies (WACS) every competition is a ground for training top-chefs of our country and prepare them to a more prestigious culinary meet across the globe.

   Every year, the people behind the organization of WOFEX - PEPGroup, Inc, plans to better themselves by furnishing more value to the exposition, by continuing to innovate and adding more activities for the public. One fine example that will also be highlighted is WOFEX University.
   At WOFEX University, excellent opportunities on trends and techniques learned in formal schooling are being offered and will be demo-ed by top-notched personalities in the culinary arena.   For schedules and topics on the seminars, log on to  www.wofex.com.

   Another great treat for the dessert-lovers is the seminar dubbed as 4P's and a Pastry.
   The four P's of Pastry Alliance, namely, Chef Penk Ching, Chef Peachy Juban, Chef Pixie Sevilla-Santos, Chef Jackie Ang-Po, gear up in unison as they promise to do a fun and informative pastry demo talk. Famed as The Divas of Baking, their slot which will be on August 1, 2013 (Thursday) at 11 AM will surprise pastry enthusiast as they will prepare a dessert table that will showcase Filipino ingredients. Who knows, anyone in the audience might become the next to follow their divalicious foot steps.

   Another much-awaited event is the presence of Chef Rick Moonen, in the seminars.  Considered first in the Philippines, the world-renowned King of American Seafood will show off his expertise in preparing seafood dishes.
   Chef Rick Moonen had been a contender for The Top Chef Masters and the Executive Chef and owner of RM Seafood and RX Boiler Room Restaurant in Las Vegas.  Aside from the cooking demo, he will also impart his advocacy "Feed the Planet," as he partners with WOFEX University to educate us about the growing needs for sustainability.

   If you are like me who tries to be way ahead of everybody else when comes to food trends, then join me explore WOFEX 2013.

   And since I am so honored to be partaking in the said events, and because PEPGroup, Inc. was so generous, let me share you 5 complimentary tickets to WOFEX 2013.  You can use them in any of the days at the SMX Convention Center, and on July 1 to August 4, 2013  at World Trade Center.


To get yours simply join in the raffle. 

a Rafflecopter giveaway


For more information, you may log on to www.pepgroup.com, www.wofex.com, www.philippineculinarycup.com.
Contact numbers:  (632) 9280931, 9297993, 9297963
FACEBOOK Page: WOFEX





Wednesday, July 17, 2013

Bella at Lifestyle Network


Last night I was one of the few who got to be on the scene as Lifestyle Networks newest vanity show "Bella" was unveiled.  Fashionistas drove all the way donned in gorgeousness to welcome the new TV personality who will be every girls dreamed best friend.

‘Bella’ which means beautiful in Italy seeks to inspire women to become the best version of themselves by giving them information on the latest fashion and beauty trends, health and wellness programs, as well as travel and leisure topics.  Now there's one good reason for me to be infront of the TV while enjoying a me time on our comfy couch, instead of being on the internet all the time.

The Tivoli, Mandarin Oriental Hotel


I didn't mean to make this blog a guide to quintessential gastro-delights.  I still don't know how to categorize my awe and likeness to a particular epicurean discovery.  I see myself as a humble lover of food, not all food actually, my senses and palate need to be wooed first.  You can see me buying dishes at particular "pares" joint or getting burgers at Jollibee, however, you can also easily spot me at some fine dining scenes for those very special occasions and some event invitations.

With that said, let me share one of those rare point in time, where a modest foodie have stepped into Manila’s signature European fine-dining restaurant-The Tivoli of Mandarin Orental Manila.