canvass to plate: Megaworld Lifestyle Malls' Gourmet Masterpieces

appreciate art and global cuisine in Megaworld Lifestyle Malls' Gourmet Masterpieces which is launched April 18 at The Plaza of Resorts World Manila. visual and palatable masterpieces made by renowned chefs in Megaworld's participating restaurants invited a number of VIP guests during the event.

including Impression Foie Gras of Cyrille Soenen from Impressions, the Dragon Sushi Roll of Antonio Ablay from Ginzadon, Greek Nachos of Robby Goco from Cyma, Country Fried Chicken Steak of Pete Ayson from New Orleans and Organic Greens with Wagyu from Melo’s Steakhouse.

L’entrecote Chef Martin Kaspar’s Salmon Soleil is inspired by Village Tune from Carlos Rocha. the salmon is marinated for 36 hours and then drizzled only on the skin side until half cooked. served with avocado drizzled with lemon olive oil, it was complimented by Baked Lemon - Basil Aioli and Lumpfish Caviar salad.

other yummy seafood dishes were also on the table like Nel Badere of Red Crab’s Gambas ala Remedios and the Deep Fried Lapu-Lapu Xi Yan Style of David Wai Fung from Passions.

for dessert, guests were able to try the Double Decker of Micheal Lopez from Café Maximsand Halo-Halo ni Crisostomo of Florabel Co from Crisostomo and Sweet Pea.

guests were also presented with a high-class fashion show made by top designers of Manila and was inspired by the different art pieces.

you can enjoy these Gourmet Masterpieces at different restaurants distributed in Megaworld Lifestyle Malls, Eastwood City, Lucky Chinatown, Newport Mall at Resorts World Manila, Burgos Circle at Forbes Town Center and Venice Piazza at McKinley Hill.

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Chef Bernard.com opens the Spring and Summer Collection

in honor of design and of good health, Chef Bernard.com now offers its Spring and Summer collection of entrees for all walks of life. the tasty home-made dishes done in a contemporary way will surely entice those who love food and those who like to relax.
awake your senses with their warm Pancit Molo. a well-seasoned lean ground pork wrapped in homemade wonton wrapper. simmered to perfection in stock from scratch. a single sip would make you go for more while its best served hot.
a very refreshing Vietnamese Spring Roll is a unique reinvention of the Filipino staple Adobo. where its flakes, rolled with rice vermicelli, basil, mint and lettuce wrapped in rice paper wrapper gives the palate a surprise when dipped in peanut hoi sin sauce. soft from the outside with a kick of crunch in the inside is a very entertaining treat. first to my taste is a grain-like Quinoa Salad. mini seed-like matter seasoned with sweetness of maybe honey and vinegar with a hint of chili would give you a curious smile.
stuffed chicken is not just for Christmas. you can enjoy it anytime with Chef Bernard.com. go all the way of tenderness of boneless chicken stuffed wit meat and vegetables baked to perfection, served with its own dripping made into gravy with pickled squash and kamote puree.
the Filipino table is not identified without the Kare-kare. in their seafood version, you won't need any of bagoong for siding because you'll love it better with the sweet peanut sauce on its own. more of healthy and light, Chef Bernard.com offers this as opening for the Lenten season where everyone is conscious about eating meat.
but if you love pork so much, the Pork Binagoongan is a must-try. this soft meat can be cut by a spoon, melting in your mouth and a sweet satisfaction is guaranteed. it is cooked with devoted time and deglazed with sate. best to eat with grilled eggplant and steamy rice.
please reserve a space for dessert with their Chocolate Raspberry Mousse. Hershey's chocolate cream at the bottom with the soft raspberry mousse on top is to adore.
Chef Bernard.com is another business venture with renowned fashion designer, Randy Ortiz. from a person who deals with fashion, he is a self-confessed food lover, not very picky and non-discriminating. graduating from De La Salle University of Hotel and Restaurant Management, food has been around him for quite sometime. his business partner, Chef Bernard Banares, a former professional model and studied culinary in various schools like Le Cordon Bleu, put out the stories of the food served above with his exceptional skills in cooking. with much knowledge Chef Bernard has gained from studying, he still devoted his cooking to Asian fusion that the restaurant serves.

Randy Ortiz and Bernard Banaresthe vision of the two has gave birth to Chef Bernard.com, a cozy place to relax and enjoy the food with your friends. a spacious area well-lit and very comfortable. displaying cleanliness in design with a see-through kitchen.

Chef Bernard.com is found at Unit A, Greenbelt Radissons 7, 106 Aguirre St., Legaspi Village, Makati City. you can call 7519415 loc 222 for reservations or orders.

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Chefography: Pau Sia

Chef Pau Sia is the sous chef of Unilever Food Solutions, and a 'suki' of SM Hypermarket, where he buys most of his ingredients. he is one of the judges of SM Hypermarket's SUPER CHEFS tournament and shares her recipe of Menudo.

Menudo

Ingredients:

1 kilo of pork, chopped into cubes
150 ml Knorr liquid seasoning
5 g ground pepper
40 g chopped garlic
40 g chopped onion
800 ml tomato sauce
100 g carrots, chopped into cubes, blanched
100 g potatoes, chopped into cubes, blanched
3 g sliced chorizo bilbao
30 g liver spread
40 g Knorr pork cubes
Water
600 g green peas (fresh or frozen)
5 g kasubha
30 g raisins

Procedure:

1. In a mixing bowl, marinate the pork with Knorr liquid seasoning, ground pepper and garlic. Marinate overnight.
2. Saute the pork until half-cooked. Set aside.
3. in a sauce pan, sauté the onion and garlic. Add the tomato sauce and simmer for 5 mins.
4. add the remaining ingredients including the pork and simmer for another 5 minutes until the pork is fully cooked.

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Chefography: Caren Bayhon-Yrastorza

Caren Bayhon-Yrastorza is a former news anchor, a mom and a foodie who enjoys going to the grocery. She authors the site, theeatingroom.wordpress.com - a blog for cooking enthusiasts where one can find easy to prepare recipes and must try dining places. she is one of the judges of SM Hypermarket's SUPER CHEFS tournament and shares her recipe of Caldereta.

Caldereta

Ingredients:

1 kilo beef brisket
About a dozen medium-sized tomatoes, cubed
1 pc calamansi
Half cup soy sauce
1 head of garlic, minced
Laurel leaf
2 large onions, minced
3 pcs siling labuyo, chopped
5 medium-sized potatoes, cut crosswise
2 pcs red bell pepper, julliened
A small bottle of pitted and stuffed olives
Salt and pepper to taste
3/4 cup tomato sauce (for coloring)

Procedure:

1. Season beef with salt and pepper then marinate in soy sauce and calamansi for 30 minutes. Set aside.
2. Layer the ingredients in a casserole such that tomato is at the bottom, then marinated beef, garlic and onion at the top of the whole ensemble. This way, flavors lock in the beef that’s in the middle of the assembly.
3. Pour in about 3 cups of water to help liquefy and wilt the tomatoes at the bottom. Bring to a moderate simmer.
4. Once drying out, continue pouring in water until beef tenderness is achieved.
5. 5. Add the bell peppers, laurel leaf, sili and the pitted olives. Mix in the tomato sauce. Set aside.
6. Meantime, deep fry the potatoes.
7. Pour the beef mixture onto a pyrex dish. Garnish with fried potatoes on top.

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Chefography: Claude Tayag of Bale Dutung

within the large fields of Central Luzon, there are great finds of culture, heritage and most especially food. following a great morning of Christmas spirit of Keso de Gallo, we headed to Angeles, Pampanga for another batch of great breakfast at Bale Dutung.

the place is owned by Chef Claude Tayag. other than being a great cook, he is also an artist and an architect. he designed Bale Dutung himself together with his loving wife, Mary Ann. the place is really welcoming and despite it is inside a subdivision, you might assume that you are in the middle of green fields because air flows nicely throughout the place. adding to the nice atmosphere are the wooden furnitures made by Claude Tayag himself.

when we arrived at the place, we are welcomed with a cool drink to revive our senses and appreciate the whole thing that Bale Dutung has to offer. later on, a warm sip of Tsokolate Batirol matched with San Nicolas cookie started an even better breakfast.

then, we feasted warm and heavy but delicious dishes of Bale Dutung. their Dinuguan, tamales and suman really almost completed my whole stay at Pampanga. i have never tasted Dinuguan like how Chef Claude has prepared it. he added kamias on the dish making it a little sour but it's still yummy.

we also had a little tour around Bale Dutung to explore the artistry of Chef Claude. unusual artworks but portraying the rich culture of Pampanga is shown in his paintings.

Bale Dutung is located at:
Paul St. corner Francis St., Villa Gloria Subdivision, Angeles City, Pampanga, Philippines

not everyone might be able to get to Bale Dutung for it has strict policies on reservations. you may opt to have your reservation by emailing claudetayag@yahoo.com.ph and enjoy the warm hospitality of Chef Claude and his wife.

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Brunch with Bobby Chinn and Coffee Bean & Tea Leaf

they say that breakfast is the best meal of the day but how can you take it so early in the morning while you are still pinned on your bed? and when the sun is already high at midday, we people have to take our lunch? well that's what brunch is all about. two meals combined saving you time and giving you enough energy throughout the day. Coffee Bean & Tea Leaf brings us brunch and we are so lucky to have it with famous chef, Bobby Chinn!

Bobby has run several highly acclaimed restaurants in Vietnam before opening Restaurant Bobby Chinn, including Camargue, Saigon Joe’s in Ho Chi Minh City, Miro, and the Red Onion Bistro in the Hanoi Towers (formerly the infamous “Hanoi Hilton” prison). now he owns his own Asian Fusion restaurant in Hanoi, Vietnam.

thanks to Mr. Paolo del Rosario for bringing Bobby Chinn over to the Philippines and letting us take a taste his culinary expertise and hearing his funny antics. amongst his dishes, we were treated with Chicago Cheesecake, Camembert Oreo Cheese Tart, Choco Fudge, Warm Chocolate Cake, Lemon Squares and Triple Berry Coffee Cake.

The Coffee Bean and Tea Leaf is located at TriNoMa, SM The Block, Gateway, Ortigas Park, Paseo Center, Bonifacio High Street, Mall of Asia, Convergys Ayala Avenue, Salcedo Village, Alabang Town Center, Rockwell, Robinson's Ermita, Greenhills Promenade, Robinson's Galleria, Eastwood, Tomas Morato and 2 more branches in Cebu. Visit their website at http://www.coffeebean.com.ph.

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The "Food Drive" in Spain

do you really want to go to Spain? well, it's the 2nd most popular tourist destination in the world. no wonder because it's got great spots, awesome natural views and of course, food! and with the Spanish Tourism Board offering us the beauty of Spain, Asian Food Channel (AFC) provides us a show that will make us appreciate it more.

Spain... On the Road Again is a 13-part series of a road trip to Spain and its food offerings with a spactacular cast of Chef Mario Batali, Gwyneth Paltrow, New York Times food columnist Mark Bittman and Spanish actress Claudia Bassols. they will take us to the food corners of Spain and we'll be able to explore their culture, history and of course, food. it airs every Tuesday at 9PM on the Asia Food Channel, SkyCable Channel 58.

during a special event at Spotlight in Chino Roces Ext. in Makati City, a feast of Spanish food and culture were co-presented by fellow Filipinos, authentic Spanish style. an intermission of Flamenco dance, Spanish songs, and great food made by Chef Alexandra from Tapella by Gaudi were experienced by the curious and food-fascinated guests.

Chef Alexandra made paella, a mixture of rice and yummy stuff and presented in vibrant colors! but there's a special dish she made by just covering a huge fish with just only salt! i tell you, it's so delicious i forgot its name. haha! and best of all, a sip of Spanish wines to finish it all.

with the cool stuff we've learned at the presentation of Spain... On the Road Again, we also brought cool stuff home! thanks to Asian Food Channel, Tapella by Gaudi, BPI Mastercard, Gastro Chef, Trucco, Fuego Hotels and Properties, L’oreal, and Amoroso.

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Book launch: Tropical Cocktails: Exciting Bar Drinks for the Beach Party Scene

April 25, 2009 (Saturday) 8:00 pm: The Streetscape Shangri-la

Get a copy of Chef Gene Gonzalez’s new book, a one-of-a-kind collection of bar drink recipes for every kind of cocktail, party or social gathering. Perfect for the beach and party season. Don’t miss the demonstrations of cocktail drinks by the bartenders!

from: powerbooks.multiply.com

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Chefography: Ina Garten (The Barefoot Contessa)

i love Ina Garten. i just saw her show last night on the Food Network. she has motherly charisma and you would assume that she really talks to you in person in her show, Barefoot Contessa. aside from her very delectable and useful cooking tips, she can also show you around her neighborhood, tour around her cozy house and introduce her friends. a very warm Ina Garten makes you feel at home. sometimes she only picks up herbs, fruits and vegetables right from her own garden, thus getting the name "Barefoot Contessa."

a very generous woman, she doesn't want to get anybody hungry. everyone has his own serving of Ina's specialty from appetizers to desserts.

aside from hosting a TV show of the same title and owning a business of pastry lines and cookbooks, she also writes columns for Martha Stewart Living and O, the Oprah Magazine.

view her FOOD NETWORK BIOGRAPHY.

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