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INTERNATIONAL ADOBO DAY COOK, SHARE & UPLOAD

INTERNATIONAL ADOBO DAY COOK, SHARE & UPLOAD

Unite with Filipinos all over the world for International Adobo Day--let us all cook, share, and upload now! Send your photos to adoboday@filipinofoodnetwork.com. :) SUBO, MGA KAPATID!

WE DECLARE JUNE 12 AS INTERNATIONAL ADOBO DAY!

WE DECLARE JUNE 12 AS INTERNATIONAL ADOBO DAY!

Don't deprive the world of our unique culture, especially of Filipino food! Let us all unite with an Adobo Compact! How? ON JUNE 12, LET'S COOK, SHARE, and UPLOAD! - COOK your own version of adobo - SHARE it with fellow Pinoys and other nationalities, and then take a picture - UPLOAD and email it to info@filipinofoodnetwork.com We will feature your pics here on our FB page as a testament to the Adobo Compact! Join us, and join the whole world on International Adobo Day!

Cuisinero (Pilot Episode)

Cuisinero (Pilot Episode)

Let Chef J Domingo show you how to celebrate the blessings come harvest time by whipping up the tastiest dishes from farm to plate. Nothing is wasted or taken for granted here, as all ingredients are given equal importance. What this cooking show will make you realize is that farmers are unsung heroes, toiling day and night to feed not just their family, but the great human family that inhabits the earth.

Tales From The Food Zone (Pilot Episode)

Tales From The Food Zone (Pilot Episode)

From the creators of Tales From The Friend Zone comes the cooking show of the ages--Tales From the Food Zone! This is dedicated to all who have been friend-zoned, and the millions of Abangers out there. Remember, there is hope. You may not have Ramon Bautista's dashing good looks, but you can learn how to cook. And the way to a woman's heart is sometimes the road less traveled--through her innards. So enough talk, and let Ramon lead the way!

In the Mood for Food with Ara (Pilot Episode)

In the Mood for Food with Ara (Pilot Episode)

Life is filled with different stories all pointing to the human drama--whether it be about love, family, or friendship. In The Mood For Food with Ara Mina gives you the best of these stories tied together with simple-to-follow cooking demos. Watch how Ara's life unfolds and how she cooks her way through the hearts of the people in her life.

Sawsawan (Pilot Episode)

Sawsawan (Pilot Episode)

What is the one thing that HAS to be on the table of every Filipino household during mealtime? You guessed it--sawsawan! See, what's nilaga without patis, what's chicharon without vinegar? And there are so many different types of sawsawan that if you want to learn them all, you've got to watch the cooking show that's all about that ubiquitous Filipino dip--Sawsawan.

What is Filipino Food Network.com?

What is Filipino Food Network.com?

Teaser video featuring Chef Gino Gonzalez, Chef China Cojuangco, Chef J Domingo, Ara Mina, Sam Oh, Ramon Bautista, RA Rivera, and food blogger Spanky Enriquez.

What Is The Future of Filipino Food?

What Is The Future of Filipino Food?

Filipino Food Network.com chefs and hosts give their answers to this burning question.

Lutong Bahay with Chef Mitchie Sison

Lutong Bahay with Chef Mitchie Sison

Let Chef Mitchie Sison share time-honored dishes from family cooks. Learn the basics of Filipino home cooking only here on Lutong Bahay.

PINOY HOME COOK VIDEOS! Video #1: My Lola's Arroz Valenciana

PINOY HOME COOK VIDEOS! Video #1: My Lola's Arroz Valenciana

Love to cook at home for family and friends? Love to watch cooking shows? Then we'd like to see YOU cook here on Pinoy Home Cook Videos! Simply record yourself with a camera making a special dish that you'd like to share with the world. You can appear in it as the host, or not. You can record a voice over for it, or not. Whatever works for you works for us, as long as you cook a Filipino dish. If it's a classic, give it your own twist. Or invent your own. Then, upload your video on YouTube and send us the link. If you already have an existing cooking video on YouTube, go ahead and send us the link. We will screen the entries and pick the ones that will go on the show. Not everyone will get in, so make it good!  There will be two cooking videos for every episode. At the end of the show's season, we will pick one winner who will get a special prize and the chance to be featured on Filipino Food Network.com.    

EXPRESS YOUR TRUE LOVE!

Here are February sweets from Wicked to help you send your love message.

       Wicked, a dessert bar and café, can help you express your true love. It offers an array of “sinfully” luscious and melt-the-heart treats that scream, “You are my one and only.” Sounds trite but the sweets, it is a real expression of love.

smores The Signature S’mores Collection from Wicked, a dessert & coffee bar. They are available in heart shapes (big  and small).

         Confess your love with Wicked’s Signature Chocolate Smores shaped into big and small plump hearts. Let your imagination run wild and mix it up with Strawberry and Salted Caramel Smores (small at Php 99 or huge at Php 499) specially made for the love month.

The café is designed with love quotes and romantic sentiments to inspire sweet nothings and put the guests in a romantic mood.

Wicked is at the 5th level, East Wing, Shangri-La Mall, Mandaluyong City. Check it on FB: www.facebook.com/wickedbycravings.

DELIGHT YOUR SENSES

Right in the heart of Manila, you can have a Valentin celebration in a historical house of a lovely, bygone era.

       Casa Roces, one of the metro’s fine dining destinations, is set in a 1940 ancestral house complete with patterned tiles, vintage chandeliers and photographs ofyesteryears. They are elements that tug at the romantic heartstrings.

casa-rocesThe “Proposal Room” of Casa Roces—it may be availed of for a special Valentine dinner date.

       The resto offers a special Valentine menu that is sure to delight the senses—Roasted Red Peppers and Strawberry Gazpacho, Feta Cheese and Sliced Strawberry Salad and three scrumptious mains to choose from—Grilled Shrimp and Steak Scampi, Chicken Valentino and Grilled Sea Bass Gremolata. Perfect ending to the mealis Divine Strawberry and Cream Napoleon.

Casa Roces is at 1153 J.P. Laurel cor. Aguado Sts., San Miguel, Manila. For reservations, please call (02) 735 5896 or check out its FB: casarocesmalacanan.

“A ROMANTIC EPISODE”

Why not take your date to romantic Tagaytay replete with gourmet food?

       Sisterfields at Summit Ridge Hotel in Tagaytay invites Valentine couples to “A Romantic Episode,” that will allow them to celebrate Valentine’s Day to and enjoy a gourmet four-course dinner amid the scenic views of the cool city.

Meal starter is a hearty bowl of Cream of Pumpkin Soup followed by fresh Classic Creamy Coleslaw. For the mains, guests may choose between Roast Pork with Mushroom Sauce or Mashed Potato or Grilled Cobbler with Rice Pilaf and Hollandaise Sauce. A trio of delectable desserts cap the meal—Cream Puffs, Caramel Pudding and Coffee Jelly.

roast-beefThe best-tasting Roast Beef, only at Sisterfields in Tagaytay. The perfect dish to celebrate Valentine’s Day.

        There’s more—after dinner, celebrating couples may unwind at Summit Ridge Hotel’s al fresco area to watch a movie under the stars—complete with popcorn! Gourmet dinner, cool weather and a starry night for a movie date—what more can you ask for?

Sisterfields’ Valentine’s set menu is available on February 14, 17 and 18 from 7 p.m. onwards for Php 1,999 net for two. Limited slots available; please call (023) 240-6888 for reservations. It is located at Summit Ridge Hotel, Km. 58 Maharlika West, Gen. Aguinaldo Hi-way, Tagaytay City. Check it out on FB: facebook.com/Sisterfields.

AUTHENTIC JAPANESE CUISINE

At Kitsho, you can indulge in sushi, sashimi and tempura or get more adventurous with king crabs and fugu!

If you want authentic Japanese flavors, you need not go far—proceed to Kitsho, the home of Japanese cuisine at the Metro’s bay area.  Kitsho means happiness in Nippongo.

fugu

The very unique and special, Fugu Sashimi, only at Kitsho Japanese Restaurant

       Try the all-time favorites such as the sashimi platter, moriawase with delectable slices of squid, maguro (tuna), Norwegian salmon and shimesaba (marinated mackerel).Also offered are a wide variety of sushi, tempura, teppanyaki, rice toppings, noodles and more! It also has a sake bar.  However, if you are in for a truly exciting gastronomic adventure, Kitsho offers king crabs, also called horseshoe crab and the more exotic, fugu (puffer fish).

According to Executive Chef Masahiro Mizumoto, “Kitsho is a modern and stylish Japanese restaurant offering authentic traditional Fukuoka fare specially developed for the Philippine market. We bring to the 21st century, the best of Japanese cuisine in style.”

Masahiro-MizumotoKitsho’s Exec.Chef Masahiro Mizumoto, the only chef in the Philippines licensed to prepare and cook fugu (puffer fish).

      Chef Hiro continues, “Our king crabs are caught in Hokkaido near the Russian border. They can be found only in very cold climate. At Kitsho, the king crab set meal may be served either with hot pot, or as a grilled dish, and/or with a choice of congee and noodles.”

The king crab is best enjoyed either with a dash of lemon or steamed; it is served with a special vinegar sauce that’s a mix of tosazu and ponzu. “The king crabs are plentiful during the winter season; they are meatier and with compact morsels,” says Chef Hiro. It’s best to give the chef three or four days advance notice to account for the king crab shipment from Japan.

After the wintry season, both the king crab and puffer fish will be available again in October. And in the Philippines, Chef Hiro is the only licensed chef to prepare fugu which if not properly prepared may be toxic. Chef Hiro earned his degree and license to prepare fugu after an intensive five-year course in Fukuoka (not everybody makes the grade, though).

Kitsho is at the ground floor of Hotel Jen Manila; it is open for lunch and dinner from Tuesdays to Sundays and dinnertime on Mondays. For more details, please visit kitsho.com.ph.

VALENTINE SPECIALS

Kitsho offers a buffet that will satisfy the palate and please the heart.

You can rely on Chef Mizumoto Masahiro to whip up a delectable buffet to delight both heart and soul.

Start the meal with savory Gyu Tataki or Mozukusu to whet the appetite to follow with Puri-Puri or Garden Salad. Continue the love-spun journey with sashimi (tuna, salmon, white fish) or sushi (tuna, salmon, white fish and tamago) as well as helpings of California Maki, Spicy Tuna Roll and Soft-shell Crab Roll.

More mouthwatering delights include Beef Tenderloin, Salmon or Shrimp Teppan and Sukiyaki and Ebi Tempura. Enjoy them with steamed and Japanese fried rice.

Cap the meal with assorted fresh fruits and homemade ice cream.

Kitsho’s Valentine dinner for two is set at Php 2,140 and Php 1,070 for lone celebrants. For reservations, please call 795-8888 local 2312/2311 or 994 3623.

mousseA tempting, love-filled Strawberry Mousse

RECIPE FOR SUCCESS

Jolly University champions experience TRUE-T0-LIFE moments that will entirely change their future.

JU, that’s Jolly University, is a youth empowerment advocacy pioneered by Jolly Food Line, one of the leading brands in canned foods and vegetables in the country. Now on its fourth consecutive year, JU has once again called on young and talented students to take on the exciting challenge and cook their way to a brighter future. Its 2017 theme is, “It’s more JOLLY in the Philippines.”

Year 3 winner, Jan Ezra Mendoza of La Consolacion College Manila is JU’s first individual Cook-Off Category champion with his entry, “Fish Hardinera with Mango Salsa. Mendoza, along with other winners got mentorship training under Chef Mitchie Sison and the Jolly brand team.  The champ said, “I learned that there is more to culinary than just cooking in a hot kitchen.”

recipe-successJan Ezra Mendoza (center) of La Consolacion College Manila, the top Cook-off  Category winner of Jolly University (Y3), with fellow winners & executives of Jolly food Line and Fly Ace Corp.

      Another winner, Jemuel M. Palmares with FEU teammates Kim Mercado and Francis John Candidio, won the Group Challenge-Main Dish Category for the dish, “Crispy Jolly Mushroom Laing.”

Year 4 Challenge features 5 categories: Individual Category (featuring Luzon cuisines made easy, healthy and baon-ready); Team Main Dish Category (Visayas cuisines made easy, healthy and Jolly); Team Pasta Category (Mindanao cuisine made ‘Pastariffic’) and Team Mocktail Category (capture the Jolly vibe of the Philippines in a sip).

Fly Ace Corporation , one of the leading food and beverage consumer goods companies in the Philippines, is the distributor of Jolly food products. Visit www.flyacecorp.com for more details.

FIRST-EVER B2B EXPO SET MARCH 2 TO 4

Local specialty coffee gurus and baristas are ready to show their expertise at expo

b2b

Amy Ball (left), the creative director of World Coffee Events with May Juan, president, Phil. Asia Conferences & Exhibitions

       All is set for the staging of the first sourcing platform dedicated to the restaurant, café and bar industry. The expo is organized by the Philippine Restaurant, Café & Bar (Philresca) at the World Trade Center, Hall A from March 2 to 4.

The three-day B2B expo is a grand one-stop shop showcasing all facets of coffee, café products, beverages, baking and pastries, specialty food, deli plus allied services and supplies. It aims to advance, match and connect distributors, manufacturers, and service providers to professionals from the F&B and hospitality industry, HRM, culinary, tourism schools and international buyers.

Among the guests are:  Amy Ball, creative director, World Coffee Events; Federico Pacas, Salvadoran coffee producer and director of Coffee at Café Tuxpal and Viva Espresso; Sonja Zweidick, founder of the female community Barista Connect and two-time Austrian National Barista Champion; Michael Cleland, head of marketing and development, Assembly Coffee in UK and Matt Graylee, founder of Raw Materials and El Fenix, New Zealand.

Apart from the expo, Philresca is also hosting the Philippine National Barista Championship and Philippine National Latte Art Championship. The winners in those tilts are sent to world championships to compete among the best in the coffee industry.

“The local barista community is very active. Expect to see a lot of our Filipino baristas engaging in leveled up professional tilts, both local and international in 2017,” said May Juan, president, Phil. Asia Conferences & Exhibitions, Inc. Government data shows that this year, the restaurant, cafe and bar industry is predicted to employ 795,000 people.

“FLAVORS OF FORTUNE”

Good Life holds a grand foodfest to usher in the new lunar Chinese Year of the Fire Rooster

Good Life, one of the leading Asian food brands, welcomed the Chinese Lunar New Year with a lavish foodfest, “Flavors of Fortune: Food Trip Down Chinatown” held at Robinsons Place Manila. “Good Life aims for a holistic festivity to promote a fortune-filled life that include the fusion of good food, good relationships and a good disposition in life,” said Ramon Daez, general manager, Fly Ace Corp. the brand’s exclusive distributor.

fortuneGood Life food products, distributed by Fly Ace, allow you to transform your dishes from dull to dazzling. Among its bestsellers are pancit canton, sotanghon,egg noodles, sesame oil and oyster sauce.

       The event featured a live cooking tilt with participants from Hotel Kimberly, City Garden Hotel, Lotus Garden Hotel, Eurotel, Bayview Park Hotel, Amelie Hotel and Best Western Hotel. Other highlights were demos of Chinese arts & crafts such as calligraphy, lantern-making, paper-cutting, fortune-telling, horoscope reading and a talk by Hanz Cua, feng shui master.

Good Life offers a wide array of products ( such as vermicelli, breadcrumbs, canton noodles, sesame oil, oyster sauce) that are perfect for Asian cuisine. For more details, visit www.facebook.com/goodtastegoodlife.

SHARING SPECIAL MOMENTS

Welch, the heritage juice brand invites all Filipino families to share all things good.

erika-rodriguezErika Rodriguez, Welch’s Philippines marketing representative, pursuing Welch’s global campaign—“Sharing What’s Good.”

Welch, the choice bottled fruit juice for over 140 years now, brings its new campaign to the Philippines, “Share What’s Good.”  Known for its grape juice variant made with 100 percent Concord grapes, Welch has been enjoyed and loved by Filipinos for the past 20 years.  In line with its global vision, Welch aims to start a movement that’s all about sharing the goodness of intimate moments and celebrations.

Each moment is made even more special with Welch’s great-tasting fruit juices and sparkling beverages. According to Erika Rodriguez, Welch’s PH marketing representative, “Welch believes in the magic of ‘kitchen table moments’ and has been helping families enjoy them for generations. In the time it takes to drink a glass of juice or share a sandwich, a special moment can happen.”

Welch juice is also beneficial to one’s health because grapes contain polyphenols, a natural plant nutrient which plays a key role in supporting a healthy heart.

Available in all major supermarkets nationwide, Mercury Drug, Watson’s and all convenience stores. For details, email: welchsph@gmail.com

 

MAKE IT EASY ON YOURSELF

To have a less stressful holiday, why not ask Bizu to prepare your Christmas feast?

There’s simply too much to do for the holidays. By the time Christmas sets in, you may be all stressed out and tired. Now, don’t let that happen but go have a great feast. How?  Bizu has the answers both savory and sweet.

*For beef, pork and poultry: Roast Lamb Leg—slow cooked with garlic and rosemary; served with mint jelly and lamb au jus. Porchetta—slow roasted pork belly marinated in garlic, and rosemary; it has crackling skin and a duo of Arugula-Pesto and Apple-Mango Chutney Sauces. Ten-Hour Roast Beef—U.S. Beef Belly Roast with a rich mushroom sauce. Whole Roast Turkey—with Bizu’s signature stuffing of apples, chestnuts, sausages and served with cranberry sauce and pan gravy.

porchettaA Bizu specialty—Porchetta, slow roasted pork belly marinated in garlic and fresh rosemary. It is served with two sauces: Arugula-Pesto and apple-Mango Chutney.

*For seafood: Baked Salmon Rockefeller layered with creamy spinach and topped with rich Mornay sauce. Smoked Salmon Caviar, Norwegian Smoked Salmon lined with dill cream cheese and topped with black caviar.

*Amazing cakes: White Truffle Holiday Cake—truffle and honey in between layers of white chocolate. Ginger Bread Cake—filled with cranberries, dusted with cinnamon frosting and topped with gingerbread Christmas trees.  Sticky Date Cake –glazed with cherries, dried dates, pineapple, pistachio and topped with white chocolate. Carrot Walnut Cake—just the way you like it. Newcomers—Sticky Buns in walnut/caramel and dark chocolate/orange.

cakeNew from Bizu—Sticky Date Cake top with luscious cherries, pistachios, dried dates, pineapple and topped with creamy white chocolate.

Call any Bizu branch at Greenbelt 2, Ayala Center, Makati (757-2498; 903-6340) or visit facebook.com /ilove bizu. Orders are available for pick up or delivery; no deliveries on Dec. 23 to 26, Dec. 31 and Jan.01.

BUDGET-FRIENDLY RECIPES

Even if you have to stretch your peso, you can still have a Jolly holiday!

Everything is coming up delicious and affordable with Jolly –whole corn kernel, maraschino cherries, cream of mushroom and mushroom variants (pieces and stems, shiitake and whole button) and fresh milk.  And with Chef Mitchie Sison’s recipes, you can have your 2016 Noche Buena in a grand style without having to break your budget.

Here’s a sample menu from Jolly—Quezon-Butter Corn for appetizer, Garlic Chicken with Gravy Sauce for main and May-Ry , Cheery Orange Mocktail.

QUEZO-BUTTER CORN

quezo-butter-corn

Ingredients:

½ cup butter

2 cans Jolly Whole Corn Kernels, drained

Salt & pepper

2 boxes cheddar cheese, grated

½ cup green onions, sliced

Procedure:

  1. In a pan set over medium heat, melt butter. Toss in Jolly Whole Corn Kernels, salt and pepper and half of the grated cheese. Cook over medium heat for 3 to 4 minutes.
  2. Transfer to a serving dish. Top with remaining grated cheese and green onions.

GARLIC CHICKEN WITH GRAVY SAUCE

garlic-chicken

Ingredients:

6 pcs. chicken thigh

Salt & freshly ground pepper

4 tbsps. butter, unsalted

1 head garlic, minced

1 (400 gms.) can Jolly Mushrooms Pieces & Stems, drained

1 (198 gms.) can Jolly Shiitake Mushrooms, sliced

3 tbsps. soy sauce

1 can Jolly Cream of Mushroom Soup

1 cup chicken stock

1 tbsp. fresh parsley, chopped

Procedure:

  1. In a bowl, season chicken with salt and pepper. Refrigerate for 30 minutes.
  2. In a large skillet set over medium heat, melt 2 tablespoons butter. Pan-fry chicken until all sides are brown. Set aside.
  3. In the same skillet set over medium heat, melt the remaining butter and sauté garlic until fragrant. Add Jolly Mushrooms Pieces & Stems and Shiitake Mushrooms.  Cook for 5 to 6 minutes.
  4. Stir in the chicken stock, Jolly Cream of Mushroom Soup and soy sauce. Let simmer until thick.
  5. Return the pan-fried chicken to the skillet. Spoon the sauce over the chicken pieces. Cover, reduce heat to low. Let simmer for 5 to 7 minutes.
  6. Transfer to a plate and top with chopped parsley.

CGSP WORKSHOP

Asia World Hospitality moves to Iloilo; convenes workshop for HRM students

CGSP

Applying the American Hotel and Lodging Educational Institute (AHLEI) principles of educate, develop and certify, Asia World Hospitality (AWH) held a Certified Guests Service Professional (CGSP) workshop recently at the PHINMA Education-University of Iloilo. It targeted hospitality industry practitioners, educators and learners.

The three-day workshop was attended by 27 fourth year students of the University’s HRM College. The workshop had an entry-level approach suitable for HRM students who want to enhance their knowledge and understanding of the field. The participants learned the best practices and principles derived from actual scenarios and experiences enclosed within the AHLEI and AWH programs.

The workshop also included the seven Elements of Guest Service Gold—authenticity, intuition, empathy, champion, delight, delivery and initiative—beneficial to and of good use to the attendees’ day-to-day dealings with people.

Upcoming events of AWH: Certified Hospitality Educator workshops—January 18 to 21; 23-26 & 28-31, 2017; Certified Hotel Administrator workshop: February 1 to 4, 2017.

For more information, visit asaiaworldhospitality.com or call 556-7994.

HEALTHY RECIPES ON-THE-GO

Home Foodie shares delicious recipes for people on the fast track.

Welcome 2017 with easy-to-do and super delicious recipes courtesy of Home Foodie and the San Miguel Pure Foods Culinary Center. No matter how busy your schedule is, you can prepare these recipes ahead of time in minutes, pack and eat them directly in mason jars. Note well, however, that they are best eaten on the same day.

CAESAR PASTA SALAD

Caesar-pasta

Ingredients:

2 tbsps. store-bought Caesar Salad dressing

½ cup cooked pasta of your choice

2 pcs. Romaine lettuce leaves, cut into bite-sized pieces

60 gms. Magnolia Chicken Station Breast, cooked & shredded (about ¼ cup)

2 pcs. Purefoods Classic Honeycured Bacon, fried & chopped

½ tbsp. Parmesan cheese

Procedure:

  1. Prepare a 350 ml mason jar.
  2. Arrange ingredients according to sequence. Cover tightly and refrigerate until ready to serve.
  3. Yield: 1 jar per serving

N.B. To prevent lettuce leaves from wilting, mix sauce only when about to consume.

 

OATMEAL BANANA NUT IN A JAR

Ingredients:

1 pack Magnolia Fast & Easy Bake Banana Cake

1 cup instant rolled oats

¼ cup yogurt

½ cup Magnolia Full Cream Milk

2 pcs. banana, sliced

Procedure:

  1. Bake the Magnolia banana cake mix according to package directions. Cool.
  2. Prepare 3 pieces mason jar (350 ml capacity). One jar per serving.
  3. Crumble banana cake and 1/3 of a mason jar.
  4. Mix oats with yogurt and milk. Pour into jar until 2/3 full.
  5. Top with banana slices. Keep refrigerated until ready to eat.
  6. If desired, top with chopped walnuts or almond slivers.

N.B. Dip or brush the banana slices in lemon, lime juice or other acidic fruits to prevent browning.

HEALTHY, HAPPY HOLIDAY

The new Doña Elena 100% Tuna in Sunflower Oil makes your dishes both festive and healthy.

elena-sardines
The new Doña Elena Tuna

       With Doña Elena’s products , you don’t have to compromise yours and your family’s healthy lifestyle even with the indulgent meals this Big Season.

As a holiday treat to Filipinos across all ages, Doña Elena unveils its 100% Tuna in Sunflower Oil in Chunks and Shredded. It’s great for staples like pasta and stew up to dips, stuffings and spreads. It’s made from 100% tuna meat with no extenders , preservatives and MSG.

The latest product line of Doña Elena has several nutrients: omega-3, protein, selenium, vitamin D vitamin E, polyunsaturated fat of the cholesterol-free sunflower oil and omega-6 fatty acids from tuna itself. Other Doña Elena products you’ll love are Al Dente pasta, olive oil and Spanish Sardines.

Here’s a flavorful and healthy recipe from Doña Elena:

SARDINES CASSEROLE

sardines-casserole

Ingredients:

½ cup red & green bell pepper, cut into small cubes

1 pc. onion, red onion, chopped

½ bottle, Doña Elena Spanish Sardines in Olive Oil, drained

½ cup Doña Elena Diced Tomatoes

½ cup zucchini, diced

¼ cup goat’s cheese

2 pcs. egg

1 tbsp. Doña Elena Pure Olive Oil

½ cup Doña Elena Black Olives, sliced

1 tbsp. Doña Elena Capers

Salt & pepper, to taste

Parsley, chopped (for garnish)

Procedure:

  1. Heat pan with Doña Elena olive oil then add onions, bell peppers and zucchini. Saute until onions are fragrant.
  2.  Add the Doña Elena diced tomatoes, black olives and capers. Simmer until slightly thick. Season with salt and pepper to taste. Set aside.
  3. Transfer sardines in a bake proof small casserole. Top with tomato mixture, goat’s cheese then the raw egg. Bake at 180?C for 5 to 10 minutes. Top with chopped parsley before serving.

FOR JOY & HEALTH

Celebrate the Season with Welch’s non-alcoholic beverages

welchSparkling juices from Welch, the perfect beverage for a joyful holiday.

      This Christmas and up to the New Year, add more sparkle to your celebrations especially with your family and friends with Welch’s non-alcoholic beverages. Welch’s is the world’s favorite grape-centric food and beverage brand and now, it brings its line of sparkling juices to Filipinos, young and old alike.

There are 12 non-alcoholic sparkling juice variants to choose from—White Grape Sparkling Cocktail, Red Grape Sparkling Cocktail, Blue Grape Sparkling Cocktail and Cranberry Sparkling Cocktail. Other favorites are Cherry Limeade, Mango Passion, Strawberry Lemonade and Raspberry Limeade.

The latest from Welch is its line of sparkling mocktail products—Strawberry Daquiri, Sangria, Piña Collada and Mango Bellini.

“Welch’s sparkling grape juices are made from 100 percent Concord and Niagara grapes grown by nearly 1,000 family farmers in the United States and Canada. By making Welch’s line of sparkling juices available in the Philippines, we are providing inclusive and nutritional choices for Filipinos to enjoy this Christmas,” says Jun Cochanco, president of Fly Ace Corporation, the exclusive distributor of Welch’s in the country.

 

“LARGEST SERVING OF SAUTEED MUSHROOMS”

Jolly sets record at HistoryCon 2016

Jolly, the country’s Number One mushroom brand, made history for the largest serving of sautéed mushrooms recently at the HistoryCon 2016  held at the World Trade Center.

In partnership with the History Channel, Jolly set the stage for the world-record bid. Ten cooking stations were manned by 70 students from the Center for Culinary Arts Manila, Far Eastern University and La Consolacion Tanauan and Manila campuses. The Jolly team, led by Chef Winston Luna of Chefwix Catering Services, cooked the mushrooms for two hours.

The sautéed Jolly mushrooms registered at 335 kilos greatly exceeding the required 280 kilos. According to Fly Ace Corporation president  Jun Cochanco, the victory of Jolly  was not just to set a first world record but more importantly “to spread the news of the mushrooms’ health benefits in the Philippines and around the world.”

Marilou Acuña, Fly Ace’s senior product manager said, “apart from promoting he mushrooms’ health benefits, the history-making event also showcased the young Filipinos’ culinary talent. To make the Guinness bid successful, everyone in the Jolly team worked closely in the spirit of bayanihan.”

Jolly Mushrooms is distributed by Fly Ace Corp, one of the leading food and beverage consumer goods companies in the country. The world-record bid was supported by Gomeco, Petron, Masflex and Fuji Kitchen Scales.

sauteed-mushrooms1

Superb “bayanihan”—students chefs from FEU, CCA and La Consolacion (Tanauan and Manila) sautéed 335 kilos of Jolly mushrooms to win the Guinness Book of World Records’ title, “Largest Serving of Sauteed Mushrooms” at the HistoryCon 2016.

 sauteed-mushrooms2

Receiving the world record award (l-r): Jacquem Ruby, A+E networks; Ralph Rebulana, associate product manager; Marilou Acuña, senior product manager; Elliz Cochanco, Fly Ace director and Peter Geronimo, BAG assistant.

OCTOBER AT THE MAYA KITCHEN

Learn more about cakes rolls, cupcakes and icing

There’s a lot of baking going on this October at The Maya Kitchen.
Start off with Healthy Breads on October 1, Saturday, 9a.m.-1p.m. This hands-on, group workshop class includes recipes for Whole Wheat Sesame Bread, Kalabasa Loaf, Malunggay Loaf, Sourdough Bread and Focaccia. Class fee is Php 2,000.

Cupcakes 101: Coffee Shop Cupcake Favorites is also on October 1, Saturday, 9a.m.-1p.m. Learn how to bake Sea Salt Chocolate Cupcakes, Lemon Drop Cupcakes, Caramel Cheesecake Cupcakes and Mocha Truffle Cupcakes.  Class fee is Php 2,000 with hands-on and group workshop.

Basic Baking is on October 4-7, Tuesday-Friday, 9a.m.-2p.m. Learn Basic Baking Techniques applicable to small and commercial scale production of recipes and formulations of quick breads, pies, cookies, cakes and other bread varieties. Class fee is Php 8,000. Basic Baking is also offered on October 18-21 and October 25-28.

Basic Cakes is on October 8, Saturday, 9a.m.-1p.m. This class with hands-on and group workshop includes recipes for Angel Food Cake, Chiffon Cake, Dark Chocolate Cake and Butter Cake. Class fee is Php 2,000

Basic Culinary is on October 11-13, Tuesday-Thursday, 9a.m.-5p.m. Learn Cooking Fundamentals and International Standard Techniques of meal preparation from soup, salad, pasta, main courses, to desserts for Home and Institutional Scale Kitchens with workshop. Class fee is Php 9,000.

Beginner’s Icing is on October 15, Saturday, 9a.m.-1p.m. Learn to make Boiled Icing, Swiss Meringue, Buttercream and Ganache. Class fee is Php 2,000 with hands-on and group workshop.

Welcome the holiday season with Christmas Food Gift Workshop on October 15, 9a.m.-1p.m. The class with hands on and group workshop includes recipes for Chocolate Truffles, Butterscotch Biscotti, Cream Cheese-Based Dips and Pretzels and Flavored Sugar Cubes. Class fee is Php 2,000.

For cupcake lovers, Cupcakes 101: Filled Cupcakes is on October 22, Saturday, 9a.m.-1p.m. Learn how to bake Chocolate Mousse-Filled Cupcakes, Mango Cream Filled-Cupcakes, Pretzel Caramel-Filled Cupcakes and Blueberry Cream Cheese-Filled Cupcakes. The class fee of Php 2,000 includes hands-on and group workshop.

On October 29, Saturday, 9a.m.-1p.m., learn Juicing and Healthy Wraps.

This demo class includes basic juicing know-hows plus tips on how to turn standard sandwiches into healthy wraps. Recipes include Simple Starter Detox Drink, Sooper Dooper Detox Greens, Power Booster Juice, Vegetable Wrap in Avocado Caesar Dressing, Grilled Chicken and Veggie Wrapped in Tofu Dressing and Healthy Vietnamese Wrap. Class fee is Php 1,000.

Have you ever wondered how they make those delicious cake rolls? Wonder no more with Cakes 101: Manila’s Well Known Cake Rolls on October 29, Saturday, 9a.m.-2p.m. Recipes include Ube Macapuno Cake Roll, Buko Pandan Cake Roll, Yema Cake Roll and Triple Chocolate Cake Roll. Class fee is Php 2,000 with hands on and group workshop.

For more information on this and on other course offerings, log on to www.themayakitchen.com,  e-mai: lcontactus@ themayakitchen.com  or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F  Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108 / Mobile No. +63929 679 6102.  Call and reserve a slot now!

cake-rolls

Learn how to bake this delicious holiday dessert at The Maya Kitchen this October.

ASIA WORLD HOSPITALITY AWARDS

31 individuals receive recognition for hospitality and tourism expertise

awards

Certified Guest Service Professionals Workshop

Asia World Hospitality (AWH) recently awarded some 30 individuals during three separate ceremonies as part of efforts to develop and upgrade the tourism and hospitality industry in the Philippines in line with international standards.

On August 02, some 10 individuals were formally awarded with international certificates and official CHE pins during a Certified Hospitality Educator (CHE) ceremony at the Albertus Magnus Building, UST with Ms. Machi Borja of AWH in attendance. On August 30, about 15 participants were awarded during a Certified Guest Service Professional (CGSP) ceremony at the Belmont Hotel Manila, while another 16 practitioners were awarded certificates and pins in a second CGSP ceremony at UST.

AWH will be holding a series of CGSP workshops in Seda Hotels and El Nido Resorts. In addition, AWH is joining the National Hospitality and Tourism Convention in Iloilo Convention Center hosted by PHINMA Education – University of Iloilo. The event is slated on October 10.

With the theme “Breaking the Norms: Unleashing Hospitality and Tourism Excellence,” the said convention is touted as the much-anticipated and grandest assembly of hospitality and tourism stakeholders in the country. Also in October is a Certified Hospitality Sales Professional event and in November is the first public workshop for Certified Guest Service Professionals. The dates and the venue are yet to be announced.

For more information, you may log on to our website at asiaworldhospitality.com or please email us at info@asiaworldhospitality.com or you may call on 63 2 5567994 or +63 9175232128

URC FLOUR LAUNCHES “BAKE IT HAPPEN” 2016

Here is the chance for culinary students to become the future bake masters!

bakeMyrns Roman of enjoyingwonderfulworld (3rd from left) and Pehpot Pineda of mommypehpot (4th from left) are the winners of the Media Cupcake Challenge. With them are (left to right): Carolyn Bonifacio and Lilia Andres, URC  Flour Product Development & Services Manager and Marketing Manager respectively; Chef Ernest Reynoso Gala, managing director of GalaStars Culinary & chairman of the board of judges; Bernadette Fernandez and Nicano Ines, URC Flour Brand Associate and Technology Manager respectively.

      Trophies, gift certificates and Php 300,000 worth of prizes await the winners of the 2016 “Flourish Pilipinas: Bake it Happen! Nationwide Baking Competition.”

Culinary Arts or Hotel and Management course students are challenged by the Universal Robina Corp. (URC) Flour to submit entries of their original recipes in the Breads or Cakes categories.  The complete contest details and the downloadable entry forms may be found on the Flourish Pilipinas 3 Facebook Page. Deadline for submission of entries is on September 30, 2016.

Baked creations must incorporate a non-functional ingredient and make use of any of the URC Flour brands such as Blend 100, Continental, Daisy Cake Flour, FibrA+ whle Wheat Flour, Globe First Class, My Rose Soft Flour and Sampaguita Soft Flour.

Shortlisted teams will vie in the regional bake off to be held at the Univ. of Mindanao in Davao City  for the Visayas/Mindanao contestants and Center for Culinary Arts Manila for GMA/Luzon.

“We are very excited to once again seek out the most talented student bakers through the Flourish Pilipinas baking competition. With URC Flour brands that cater to every baking need, these future master bakers can surely whip up some of the most fascinating creations to showcase their baking prowess,” says Ellison Lee, URC Flour VP/general manager.

Prior to the student competition, URC Flour invited media members to a fun bake-off held recently at the GalaStars Culinary. Ten teams participated in “Cupcake Challenge” with fresh kiwi as the surprise ingredient. The teams used the same cupcake recipe using URC flour and they “dressed up” their cupcakes with whipping cream.