Watch and Enjoy Our Cooking Shows!

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.    

FFN: CELEBRATE SUMMER

Pizza and Pasta Perfection

Indulge in two all-time favorites in one delicious meal!

margeritaMargherita Pasta and Peperoncino-Chorizo Pizza, a match made in Italy

Italianni’s introduces a new way to lunch with its latest offering that combines two all-time favorites – pizza and pasta – in one delicious meal. Pizza and Pasta Perfection features three group lunch sets available during weekday at all its branches for an affordable price of Php 895!

Shareable among three to four persons, each lunch set comes with a big platter of freshly made, Italian-style pasta and one whole pizza made upon order using hand-tossed dough topped with  choice ingredients.

Take your pick from Quattro Formaggio Pizza & Spaghetti Bolognese, two traditional classics with gorgonzola, goat cheese, mozzarella and taleggio for its pizza, and a rich tomato and meat sauce for its pasta; Margherita Pizza & Peperoncino and Chorizo, a match made in Italy with a pizza topped with tomato sauce, basil, mozzarella cheese, taleggio and goat cheese, and spaghetti pasta tossed in olive oil, bacon, chorizo and olives; Tropicale Pizza & Spaghetti del Pastel, features a pizza sprinkled with bacon, pine ham, pineapple, mozzarella and goat cheese, and a pasta dish sautéed in garlic, bell peppers, mushroom and smoked salmon in marinara cream sauce. All sets can be paired with a refreshing Dalandan Decanter which serves three, for only Php 115.

Last March, Italianni’s Greenbelt’s launched its patio bar, a chill place for guests who wish to stay longer and hang out after an enjoyable meal. The patio will be converted into a bar at night where customers may order drinks and bar plates. Enjoy a 50 percent discount on select wines, a 2+1 offer on draft beer, free cheese sampler and new drinks and bar plates.

Italianni’s restaurants are located in Alabang Town Center; Bonifacio High Street, Eastwood, Glorietta 4 Ayala Makati; Greenbelt 2 Ayala Makati; Marquee Mall, Pampanga; Nuvali, Sta. Rosa Laguna; Robinsons Place Midtown; SM Mall of Asia, Lucky Chinatown, Shangri-La, and Trinoma Mall, Quezon City; Abreeza Mall Davao; Ayala Center Cebu, Centrio Mall, Cagayan de Oro. Visit www.italiannis.com.ph for more details.

FFN: CELEBRATE SUMMER

HAVE A GREAT MIDDAY FUN, JOIN THE LUNCH KRAZE

Everybody’s having fun at Krazy Garlik’s super lunch deals.

lunch-kraze

BBQ Ribs & Garlichoy served with rice

For only P295, choose from four bestseller garlic-based dishes that bring crazy fun to your lunch at Krazy Garlik.

Start off with the 40 Kloves Chicken & Garlichoy—juicy chicken marinated in Krazy Garlik’s original garlic cream sauce, slowly simmered in 40 cloves of garlic for that extra garlicky power.  If you want something on the sweet side, go for the Honey Fried Chicken & Garlichoy, enjoy the awesome goodness of perfectly fried chicken with a  rich and creamy gravy and loads of garlic topping.

Want something meatier? Opt for the chunky and succulent BBQ Ribs & Garlichoy, or if your palate is for an all-Pinoy dish, you’d  love a plate of delicious Pork Rib Adobo & Garlichoy.

All four dishes come with  Garlic-Bokchoy and rice.

Krazy Garlik’s Lunch Kraze is available  at Greenbelt 5, Level 2; Newport Mall, Level 2;  Alabang Town Center, Level 1 Town Plaza and  Promenade Greenhills, Level 2 New Wing; visit  website:krazygarlik.com.ph for more details.

FFN: MEATLESS MEALS

TUNA PIE TRIO IS BACK!

Enjoy once again, the much-loved Jollibee Tuna Pie in three’s.

The Jollibee Tuna Pie is back and it now comes in a convenient pack of threes! The irresistible goodness of the Jollibee Tuna Pie’s crisp-flaky crust, generously filled with creamy and chunky tuna, gets everyone craving for more and it is with joy that Jollibee announces the Tuna Pie’s new trio pack offering.

The Tuna Pie Trio is the perfect snack to enjoy with family and friends, and is also ideal for road trip munchies and lazy afternoon hangouts. Whatever the reason is, everyone can now enjoy their favorite Tuna Pie in its new trio pack, available for only P115, and solo for P40. Grab the delightful treat at all Jollibee branches nationwide, for a limited time only.

tuna-pie2

Everyone’s favorite tuna pie is back and can now be enjoyed in threes.

 

READY FOR SUMMER

Opt for easy meals for the Sun Season.

King-Sue-Ham-and-Egg-sandwich

King Sue, the iconic ham, has been a constantly on the Filipinos’ dining tables. For the 2015 Sun Season, it presents more of its hams, sausages and bacon that are great for pasta, salads and sandwiches, the choices for quick summer meals. Here are meal preps how-to’s intended to encourage family members to help in the kitchen.

  1. Get your kids to try rolled ham sandwiches–simply knead the slice of bread flat and roll with slices of cheese and ham.  Fry and slice them into bite sizes for tasty mouth-poppers.
  2. Add some diced ham, sour cream or mayonnaise, then assemble them atop your favorite saltine biscuit and sprinkle over some herbs (thinly chopped parsley, mint or even spring onions).
  3. For your homemade pizza toppings, include King Sue bacon, sausage slices and  diced ham.
  4. A pita pocket or a taco shell will be delicious when filled with salsa, cucumber-lettuce slices, pico de gallo, melted cheese and ham slices.
  5. Mix julienned carrots, cucumber and King Sue ham with rice noodles (blanched) and rolled over with thin wraps is also a good fresh spring roll recipe.
  6. Make some fruit and ham skewers, ham and cheese and BLT sandwiches for a summer picnic.

How about that favorite Filipino tradition of grilling and barbecuing  food on the beach to truly feel that summer vibe? Grill an assortment of hot dogs, bacon, sausages and more. Pair the hearty BBQ goodies with a nice cold fruit shake for the kids or a bottle of beer for the adults and you have yourself a perfect summer day. If you don’t have time to go to the beach, enjoy the BBQ day at home in your garden or patio.

King Sue products are available at leading supermarkets and groceries nationwide.  Check out  www.kingsue.com or call 881-0530 364-5430 376-6441 for inquiries and orders.

FFN: HAIL THE GRADUATES!

GRADUATES GET A “FREE” STEAK TREAT

Outback Steakhouse honors the 2015 graduates with great steak meals.

outback-steak

Graduates can avail of this succulent steak for free at Outback.

As a salute to the graduates of 2015, Outback Steakhouse is giving free Outback Special Steaks (6oz) to for a minimum single receipt purchase of Php1,500 until April 30, 2015.

Outback offers a great dining experience where family and friends share happy memories over great food. “Graduation is a time of rejoicing and thanksgiving and Outback salutes the graduates and their parents for a job well done. Such a milestone deserves a topnotch dining experience, one that Outback can give,” says Dona Fernandez, marketing manager.

Some of the restaurant’s bestsellers include their famous steaks (Seasoned and Seared Prime Rib, Ribeye, New York Strip, Outback Special and Victoria’s Filet) and must-try signature dishes such as Alice Springs Chicken, Typhoon Burger, Baby Back Ribs, Typhoon Bloom, Kookaburra Wings and Chocolate Thunder from down Under (for dessert) among others. Dishes are generously portioned, boldly flavored and freshly cooked–truly fit for a grand graduation banquet.

Valid for dine-in guests only, guests are advised to call for reservations and present a school ID or any support document (such as graduation certificate) upon ordering.

Contact Outback Steakhouse at the following numbers:  Alabang Town Center, Muntinlupa City (772-1844); Glorietta 4 Ayala Center, Makati City (729-8458); E. Rodriguez Jr. Ave. Acropolis, Quezon City (634-3801); Blue Bay Walk Metropolitan Ave. Pasay City (893-1026).

SUMMER SALADS

Enjoy fresh and crisp Pinoy salads at Sentro 1771.

salad

Beef Tapa Salad

Go healthy and fit this summer at Sentro 1771. Exec. Chef Vicky Pacheco  has prepared a variety of fresh and flavorful salads with a modern Filipino twist.

Cheese lovers will be delighted with the Tomato-Kesong Puti Salad (Php 320) – tomatoes topped with kesong puti and drizzled with a unique tomato-Philippine anchovy dressing. It is served on a bed of lettuce and deep-fried kesong puti balls. Share it as a refreshing starter, or eat it solo as a meal in itself.

A personal favorite of Chef Vicky is the Beef Tapa Salad (Php 180) – a mix of green ice lettuce, tuyo vinaigrette, air-dried beef tapa, onions and tomatoes.

Mangoes turn into a unique salad dish: Green Mango Salad (Php 220) – green mangoes, tomatoes, onions, cucumber and salted duck egg, topped with dried fish brittle, muscovado-soy dressing and bagoong.

Treat yourself and your loved ones with Sentro 1771′s refreshing and healthy Pinoy summer salads. Visit Sentro at Greenbelt 3 (735-3938), Serendra, BGC (856-0581) and Capitol Commons, Pasig (941-8277).

BUSINESS LUNCH TO FALL IN LOVE WITH

Here are midday meals you’ll look forward to

short-ribs

For the busy executive: Braised Beef Short Ribs, delectable and filling.

Any weekday lunch must be enjoyed to the fullest whatever the reason—whether having it with colleagues, with important clients or catching up with friends. Exec. Chef Vicky Pacheco of Chateau 1771 makes sure that there’s something to look forward to.

Start your meal with a flavorful Summer Squash Soup with Curried Croutons. If you prefer something lighter, opt for the Couscous in Sweet Pepper–couscous with Mediterranean vegetables in a roasted bell pepper cup, served with tomato coulis.

For the main course, carnivores will enjoy the Braised Beef Short Ribs in an orange and balsamic reduction, the tender meat falls away with the nudge of a fork. This is served with Lyonnaise Potatoes.

Another simple yet delicious entrée is Balsamic-Glazed Salmon served with zucchini risotto. Or try the Herb-Crusted Fish Almondine–fresh fish of the day topped with celery and dill breadcrumb crust, served with garlic mashed potato and butter-almond sauce.

Last but certainly not the least is the Spice-Rubbed Chicken with Sesame Rice and Buttered Carrots and Beans–boneless chicken legs rubbed with lemon-pepper, fennel, coriander seeds, paprika and thyme, then dressed with maple vinaigrette.

Guyabano Tarragon Sorbet with Blueberries and Raspberries or Vanilla Bean Sabayon is a refreshing meal-ender, it’s a creamy dessert with the consistency of panna cotta, flavored with pistachio.

The special 3-course menu is created for the busy executives who want to get right down to business while enjoying a delicious meal. Price starts at Php 800.

For reservations, please call Chateau at 729-9760 to 61.

TASTES OF TUSCANY

Chef Luciano Paolo Nesi Cooks at The Maya Kitchen

 Chef-Luciano-Paolo-Nesi

           Renowned Italian Chef Luciano Paolo Nesi of L’Opera shared only the best of an Italian kitchen at a cooking demo at The Maya Kitchen, its first in the Culinary Elite Series 2015.

A native of Tuscany, Italy, Chef Nesi has fond memories of himself and his mother in the kitchen. While she did the cooking, he did the washing of pots and pans much bigger than he was. Their home was near the sea and the chef-to-be got familiar with most of the marine treasures. “I got to discover their flavors and I loved them on the dining table,” he said.

At the age of 12 he started waiting tables and diligently worked himself up to become the skilled chef that he is today. He opened his first restaurant when he was only 18 years-old.

Chef Nesi is a certified sommelier (a trained and knowledgeable wine professional), a WSET educator and has opened 27 restaurants worldwide in a career than now spans 40 years. He kept in his heart his father’s advice, “The restaurant is your home, the staff is your family, the clients are your friends—adopt them all.”

He came to the Philippines in 1994 and with Filipino partners established L’Opera to provide the local scene with an “uncompromising, authentic Italian dining experience.” Apart from offering authentic Italian meals, Chef Nesi also pursued his father’s advice in the Philippines.

For his demonstration, Chef Nesi was joined by Chef Anton Saba of Prego, an Italian restaurant at the City of Dreams. Also with him were three of his trusted Filipino chefs who have been part of L’Opera for the past 20 years: Chefs Arnil Maming and Christian Ode. Pastry Chef Marissa Arellano helped him prepare the Panna Cotta, L’Opera’s famous Italian Cream Custard served with a choice of walnuts and honey, fresh mango and cold rich chocolate sauce.

Chef Nesi’s other choices of recipes for his Maya demo like the oysters cooked in two ways showed his love and familiarity with marine treasures. He disclosed that “the least you handle oysters, the better to keep their taste.” In fact, he even suggested that the best way to enjoy oysters is, “First, they should be really, really fresh; then squeeze some fresh lemon juice on them and eat them right away. You don’t even need salt for fresh oysters retain their briny flavor from the sea.”

The restaurant at The Fort Entertainment Complex is the recipient of the  seal of the ‘Ospitalia Italiana,’ a recognition from the Italian government for being an authentic Italian restaurant and is Manila’s Best Kept Restaurants’ Secret winner for Best Italian Restaurant.

 

A Day in Tuscany

Here are the recipes of Chef Nesi:

PANNA COTTA CON MIELE TARTUFATO

(Italian Cream Custard with Honey Truffle and Sweet Balsamic Topping)

Ingredients:  

1.5 liters                      whipping cream

300 grams                  white sugar

6 pcs                           gelatin sheets

honey syrup

Procedure:

1. In a casserole combine cream and sugar, put to boil.

2. Then put the gelatin sheets one by one and stir constantly until the gelatin is dissolved.

3. Pour in a molder (or individual ramekins) with caramelized sugar.

4. Chill until ready to serve.

For toppings:

Honey truffle and sweet balsamic.

 

SCAMORZA ALLA GRIGLIA

(Grilled Smoked Mozzarella with Fresh Pork Sausage Topped with Balsamic Cream)

 

 

Ingredients:

100 grams      Italian sausage

100 grams      smoked cheese

1 tsp.               sweet balsamic sauce

Procedures:

  1. Slice the Italian sausages in halves.
  2.  In a pan, grill the smoked cheese and sausages.
  3. Glaze with sweet balsamic and put fresh rosemary on top.


CAPPELINI POMODORO SECCHIE E ZUCCHINE

(Angel Hair Pasta with Sundried Tomato & Zucchini in Spicy Extra Virgin Olive Oil)

Cappelini-Pomodoro-Secchi-e-Zucchine Ingredients:

100 grams                  cappelini pasta, cooked al dente

10 ml                           extra virgin olive oil

10 grams                    garlic, sliced

5 grams                      chili finger,

100 grams                  zucchini, sliced

20 grams                    sundried tomato

salt & pepper to taste

Procedure:

  1. Cook the pasta to al dente.
  2. Sauté all the ingredients in garlic and olive oil. Season with salt and pepper.
  3. Toss with the cooked pasta.

 

FUNGHI TRIFOLATI

(Assorted Mushrooms Sautéed in Garlic and Extra Virgin Olive Oil)

Funghi-Trifolati Ingredients:

100 grams                  fresh slices of button mushrooms

5 grams                      dry porcini (soaked in water)

5 grams                      garlic

salt & pepper to taste

100 grams                  spinach (blanched)

10 ml                           extra virgin olive oil

Procedure:

  1. Saute the fresh mushrooms and dry porcini in garlic.
  2. Season with salt and pepper. In a separate pan, saute the spinach in garlic.
  3.  Plate as desired.

 

CRYSTAL BAY OYSTER (2 ways)

A.Florentine, Baked with Spinach and Cheese Sauce

 

Ingredients:

fresh oyster

béchamel sauce

sautéed spinach

bread crumbs seasoned with capers & anchovies

Béchamel Sauce:

100 grams                  unsalted butter

4 tbsps. (1/4 cup)     Maya all purpose flour

2 cups                        chicken stock

Procedure:

  1. In a pan put the butter and melt.
  2. Add the flour followed by the chicken stock.
  3. 3.    Stir until the mixture becomes smooth and thick.

To serve oysters:

  1. Open the oyster, top with sautéed spinach.
  2. Top with béchamel sauce and bread crumbs seasoned with capers and mashed anchovies.
  3. Bake for around 5 minutes.

B. Fresh Oyster with Lemon Air

Ingredients:

2 pieces                     yellow lemon

2 pinches                   soy lecithin

fresh oyster

bread crumbs seasoned with anchovies & capers

Procedure:

  1. Squeeze the lemon, add the soy lecithin, and then whisk until a foamy texture is formed.
  2. Open the oyster and add the prepared lemon sauce on top of it.
  3.  Put the seasoned bread crumbs and bake for about 5 minutes.

TUNA PIE TRIO IS BACK!

Enjoy once again, the much-loved Jollibee Tuna Pie in three’s.

tuna-pie

The Jollibee Tuna Pie is back and it now comes in a convenient pack of threes! The irresistible goodness of the Jollibee Tuna Pie’s crisp-flaky crust, generously filled with creamy and chunky tuna, gets everyone craving for more and it is with joy that Jollibee announces the Tuna Pie’s new trio pack offering.

The Tuna Pie Trio is the perfect snack to enjoy with family and friends, and is also ideal for road trip munchies and lazy afternoon hangouts. Whatever the reason is, everyone can now enjoy their favorite Tuna Pie in its new trio pack, available for only P115, and solo for P40. Grab the delightful treat at all Jollibee branches nationwide, for a limited time only.

 

PINOY PRIDE

TGI Friday’s Philippines’ Bet, Bryan Bonifacio Wins
2nd  Honors in the World Bartender Championship

bryan

 Bryan Bonifacio, the Philippines’ bet in the recently-concluded 24th Annual TGI Friday’s World Bartender Championship, received 2nd runner-up honors in a spectacular battle that pitted the best Friday’s bartenders from all over the globe.   He wowed the crowd with his bartending flair, audience engagement and unique brand of humor.

Held in Texas, USA, the competition was won by Stavros Loumis of Larnaca, Cyprus who beat out nine other finalists at the local, regional and divisional levels in 2014. These 10 finalists ousted more than 8,000 bartenders from over 900 TGI Friday’s restaurants in 60 countries around the world.

Named TGIFriday’s  Fan Favorite through online voting was Russell Ward of Sheffield, U.K.

After undergoing rigorous tests on products, ingredients and recipes, the finalists competed in a showdown at the House of Blues in Dallas in front of a crowd of more than 1,000 spectators. They showed their best flair moves and mixed innovative drinks – proving they have what it takes to both engage with their guests and execute flawless mixology techniques – qualities made famous by Friday’s™.

“The World Bartender Championship is where the best TGI Friday’s bartenders from around the world showcase their skills; it’s talent like this that makes Fridays the bedrock of bars,” said Matt Durbin, former World Bartender Champion and vice president of brand strategy and menu innovation.

TGIFriday’s Philippines is known to produce top bartenders who have won accolades in international competitions including Matthew “Kryptonite” Burgos and Eric “El Terrible” Martinez, who both represented the Philippines and won 2007 1st runner-up and 2006 Champion respectively, at the TGIFriday’s World Bartender Championship (WBC) held in Las Vegas, USA. Sir Raminad “Ram” Ong, meanwhile, represented the Philippines and Asia-Pacific in several competitions including the 2009 WBC held at the TGIFriday’s Worldwide Headquarters in Carrollton, Texas where he won second place honors. He was named second runner-up in the 2012 international competition in the USA and received the “Most Favorite Bartender Award”  for receiving the biggest online fan votes.

FFN: EASTER SPECIALS

HIP, HOP EASTER AWAY!

Bring your entire family to the Easter Hunt at Marriott Manila.

easter-hunt

Come to the egg-stra special Easter celebration at Marriott Manila. An adorable Easter bunny will lead the festive activity for children of all ages attending the Sunday brunch at Marriott Café on April 5, 2015. Superb prizes including lunch or dinner buffet for 4 persons await the little one with the most number of eggs collected. Kids will surely be entertained with a magic show, face painting and loads of surprising loots.

On Easter Sunday Brunch at Marriott Café, Exec. Chef Meik Brammer has prepared a buffet spread of luxurious surf and turf selections featuring marlin, parrot fish, lapu-lapu and scallops for the seafood choices. Butcher-crafted meats include foie gras, beef rib eye, beef sirloin and lamb patties. At the roasting station, there’s US prime rib, maple glazed whole turkey and baby back ribs with Bourbon sauce. Other festive items to hunt for are the lamb salpicao, chilled seafood, teppanyaki and a collection of decadent desserts. Sip your way to unlimited milk shakes, iced teas and martini selections.

It’s a very bunny day at Java Plus offering a great Easter chocolaty feast to include chocolate Easter egg, chocolate egg in a pot, chocolate bunny and jar with chocolate rabbit praline; price starts at Php 65.  Traditional European breads complete the celebration with the likes of Italian Easter bread; price starts at Php 90.

Complete the Easter experience and avail of the special Easter package. Rate starts at Php 11,600++ and get 50 percent off on the second night. It’s inclusive of daily buffet breakfast for 2 and 20 percent off on Marriott Café and in-room dining during your stay, package valid until April 5, 2015.  

For inquiries and reservations, call (02)988-9999 or visit manilamarriott.com.

FFN: EASTER SPECIALS

GIVE YOURSELF AND YOUR LOVED ONES AN EASTER BREAK

Have a blissful getaway at Richmonde Hotel Ortigas, your second home in the city.

Don’t let the hustle and bustle on the job get the best of you. Take a break from your daily grind and indulge in a blissful getaway at your second home in the city! Take advantage of the extended weekend time off and have a fanciful Easter Break Escape with fabulous deals from Richmonde Hotel Ortigas.

The hotel’s well appointed rooms, delectable food and strategic location will surely make your staycation worth it! From March 28 to April 5. 2015, have a soothing stay in the cozy comforts of Richmonde Hotel and avail of the Easter Room Packages with rates starting at Php 3,800nett inclusive of buffet breakfast for two and Wi-Fi access. If you want to make the most out of your Easter weekend, then the Easter Sunday Room Package is for you! Available on April 4, 2015, treat yourself to an overnight stay for as low as Php 5,000nett that comes complete with Easter Lunch Buffet for two, Wi-Fi access and late check out at 3 p.m. the next day.

To make your staycation even more memorable, Richmonde Hotel Ortigas has prepared special Lenten activities for guests staying over during the Holy Week! From April 2 to 4, 2015, all in-house guests will be treated to complimentary afternoon snacks, served from 2 p.m. to 4 p.m.at the Richmonde Café. Come Easter Sunday, guests can take part in an Easter Sunday Mass scheduled at 10:30 a.m.

For inquiries and reservations, call 638-7777 or Room Reservations direct at 689-8411.

richmonde-ortigas

FFN: EASTER SPECIALS

CELEBRATE EASTER, CHEROKEE-STYLE

Discover native American Indian delights at Richmonde Café.

Take a gastronomic journey and find out why Native American Indian cuisine boasts of the perfect balance of simple flavors and savory tastes that never fail to impress.

On April 5, 2015, all trails lead to Richmonde Café’s Cherokee Easter Barbecue Lunch Buffet, a native American Indian-inspired buffet celebrating the indigenous cuisine recognized worldwide for its inviting zest and notable dishes. End the  Lenten Season with a bang and say “Osiyo!” to a spread of classic, American-themed comfort chows like Red Cabbage Coleslaw, Potato Salad, Nachos with Cheese, Baked Mac & Cheese, Baked Potato with Sour Cream, Bacon Bits and Chives and Chili Con Carne.

Cherokees are also known to be meat lovers and Richmonde Café’s meat selection won’t disappoint: from Seafood Skewers, Southern Style Fried Chicken and Roast Prime Rib to an overload of flame-cooked options such as Barbecue Chicken Wings, Pork Chop BBQ, Smoked Hickory Pork Spareribs BBQ, and Jack Daniels Beef Ribs. Cap off the meal with a trip to dessert heaven with a serving or two of Chocolate Cheesecake, Banana Chocolate Tart, Apple Strudel, and White Tiramisu Cake.

Aside from sumptuous entrées and divine desserts, fun Easter activities such as an Easter egg hunt, cupcake decorating, and arts & crafts also await kids 6 years-old and below, so don’t forget to bring along the little ones for a complete family experience you wouldn’t want to miss!

The Cherokee Easter Barbecue Lunch Buffet is available on April 5, 2015 from 11:30 a.m. to 2 p.m. at the Richmonde Café for Php 899nett. Children aged 6 to 12 get to experience this splendid dining fare for only Php 450nett and kids 5 years-old and below eat for FREE!

The Richmonde Café is located at the second floor of Richmonde Hotel Ortigas, 21 San Miguel Avenue, Ortigas Center, Pasig City. For inquiries or reservations, please call 689-8419 or 638-7777 extension 3409.

Richmonde Café’s Cherokee Easter Barbecue Lunch Buffet
easter-bbq

FFN: EASTER SPECIALS

“EGGS-PERIENCE” AN EASTER GETAWAY

An eggs-traordinary treat awaits you and your loved ones at Eastwood Richmonde  Hotel.

There’s no need to burn a hole in your pocket when you take the family on an Easter getaway. With Eastwood Richmonde Hotel’s Holy Week Room Packages, available from March 28 to April 3, 2015, indulge in a charming respite right in the heart of the vibrant Eastwood City with rates starting at Php 4,000nett, inclusive of buffet breakfast for 2 and Wi-Fi access.

Go all out on Easter fun with the Easter Celebration Room Package, available on April 4 and 5, 2015, with rates starting at Php 5,800nett that includes buffet breakfast for two, Wi-Fi access, plus two tickets to the Easter Egg-citement party with merienda buffet on Easter Sunday. If all you want to do is lounge around and relax, the Easter Room Package is also available f on April 4 to 5, 2015 starting at Php 4,900nett complete with buffet breakfast for two and Wi-Fi access. All room packages come with complimentary use of the hotel’s Fitness Center facilities which include the gym, sauna and outdoor pool.

For the first time, Eastwood Richmonde Hotel hosts its very own Easter Egg-citement event, filled with awesome treats for the kids and the kids at heart!  A traditional Easter egg hunt with grand prizes of hotel gift certificates, and a kiddie magic show; a filling merienda buffet with bottomless iced tea and photo booth souvenir are sure to make this an “egg-citin” and memorable affair.

The Easter Egg-citement party is on April 5, Easter Sunday, from 3 p.m. to 5:30 p.m. at the Hotel Lobby. Tickets are priced at Php 650nett (adult or child). Children 2 years-old and below can participate for free if accompanied by a paying adult.

For your family get-togethers this Easter Sunday, Eastwood Café offers a Filipino-themed Lunch buffet priced at only Php 880nett per person. Children 6 to 12 years-old get 50 percent discount and those 5 and below eat for free. Lunch and dinner buffet will also be served at the café on Saturday, April 4.

For inquiries and reservations, call 570-7777. Eastwood Richmonde Hotel is located at 17 Orchard Road, Eastwood City, Bagumbayan, Quezon City, and is also accessible from the 2/F of Eastwood Mall. For more information, log on to www.richmondehotels.com.ph.

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FFN: LOVE EARTH

LET’S MAKE MOTHER NATURE HAPPY

Here’s an edible flower pot cake for Mama Earth.

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A symbolic edible flower marks Marriott Hotel Manila’s Earth Hour celebration. The intricately crafted dessert from flower, terracotta pot to soil is available until April 30, 2015 for Php 430++. The flower pot cake is made of dark chocolate mousse, white chocolate mascarpone Kirsch, dark cherry gelee, croquantine crunch and chocolate soil.

The hotel joined the Earth Hour movement with millions of organizations and individuals around the world to raise awareness about climate change. The hotel switched off unnecessary lights from 8:30 p.m. to 9:30 pm and encouraged guests to participate.

For inquiries and reservations, call (02)988-9999 or visit manilamarriott.com.

FFN: CELEBRATE SUMMER

WEEKENDS ARE FIESTA DE PAELLAS

Have your fill of authentic paella at Casa Roces.

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 Chef Luis Minguez from Valencia, Spain cooks paella at Casa Roces Malacañan

 summer-collers

Great summer coolers: Buko Pandan Shake (left) and Halo-halo Shake 

For only Php 450/person, have an unlimited serving of paella at Casa Roces (just across Malacanan Palace). The resto is one of the finest dining establishments in the heart of Manila and its paella is also touted as one of the best in the metro.

The special eat-all-you-can paella is prepared by Chef Luis Minguez who is the F&B consultant and resident manager of Casa Roces. He is from Valencia, Spain where the paella came from. Chef Luis said that the paella he prepared at Casa Roces is based on his mother’s own recipe but admitted, “I made some revisions to address the Filipino palate.”

He added that their home kitchen in Valencia was some kind of a university “where our mother taught me and my siblings how to cook. We are all good in the kitchen and we all love to cook and to enjoy good food. We especially love homecooked meals.”

At the restaurant, Chef Luis makes it a point to get out of the kitchen and interact with the guests. He explained, “It’s the best way to find out if they are enjoying the food, listen to their comments as well as suggestions. In fact, the changes I made with the paella were based on most of the guests’ recommendations.”

Savor the paella-all-you can with a glass of Sangria Te (with or without alcohol—just inform the server) every Saturday and Sunday from 11 a.m. to 3 p.m.

By the way, Chef Luis has also prepared some great heat-busters like the refreshing Pina Colada, Mojito with Calamansi and Watermelon Chili Margarita.

Moreover, he is also proud of his takes on two Pinoy favorite summer coolers like the halo-halo (traditionally served with 12 different ingredients) and buko-pandan (usually served as a salad with strips of buko meat and pandan flavored gelatin cubes). Currently bestsellers are Chef Luis’ Halo-Halo Shake and Buko-Pandan Shake.

For reservations, please call Casa Roces at tel. no. 735-5896 or 488-1929. It is located at 1153 J.P.Laurel corner Aguado Streets, San Miguel, Manila.

FFN: HAIL THE GRADUATES!

GOURMET GRADUATION FEAST

Salute your graduates with a memorable feast, the Casa Roces way. Lengua-cognac

 Chef Luis Minguez’s Lengua in Cognac Mushroom Sauce at Casa Roces

Show your graduates how much you value their achievement with a feast at Casa Roces. Chef Luis Minguez and Elena Carlos, senior restaurant manager are more than happy to help you. In fact, Chef Luis has prepared four sets of menu and they are all delicioso!

To tease your taste buds, here’s the Set A menu served buffet style at Php 850/person inclusive of tax plus service charge at Kape Chino. If you want the privacy of a function room, the rate is set at Php 1000/person inclusive of tax and service charge.

Set A Menu: Sopa Molo Castiliana, Grilled Vegetable Salad with Balsamic Vinaigrette, Lengua in Mushroom Cognac Sauce, Grilled Lemongrass Chicken quarter in Anatto Oil, Pan-fried Ocean Fillet with Butter, Fresh Parsley and Capers, Rice Noodles with Savory Shrimp Sauce, Smoked Fish Flakes and Pork Crackling Topping, Steamed Pandan Rice, dessert is Turon with Mango Salsa and for drinks, choose between Sangria Te and Sago’t Gulaman.

For reservations, please call tel. nos. 735-5896/488-1929; visit www.casaroces.com.

FFN HEALTH ALERT – MUSCLE & BODY ALIGNMENT

Director Paul Soriano reveals secret to staying focused.

Staying out of the limelight and staying focused are two things director Paul Soriano has done successfully despite his stature as a sought-after director.

Paul credits his healthy work-life balance to his discovery of karada. Now in Manila is the Karada Body Therapy Center, with roots in Japan that specializes in the age-old tradition of restoring the body’s inner balance through muscle and bone alignment.

The director learned of karada through his mom as recommended by his aunt. “After a session at Karada, I instantly felt recharged and energized. The therapists are very specific to the kind of treatment your body needs which is why I like it so much,” says the 33-year-old film director, who recently got engaged to his long-time girlfriend, actress Toni Gonzaga.

As someone who spends long hours behind the camera, stress is something Paul is exposed to everyday. His schedule is mostly divided between several meetings to brainstorm with the pre-production team and actual production work, which can be anything from producing, executing and directing TV commercials and feature films.

Hitting the greens, therefore, has become the young director’s diversion, which he says helps him clear his mind and allow new ideas to come in. “Playing golf once or twice a week really improves my focus and creativity,” he shares. Outside the golf course, he also finds time to shoot hoops or watch his favorite movies, either at home or in theaters. “Sometimes, a day is good enough for me to recharge and get ready for the next project.”

Paul looks forward to a trip to the Karada Body Therapy Center once or twice a month to have the AP Balance treatment, short for Atlas and Pelvis Balance. This technique was originally developed by KARADA using the combined principles of Chiropractic, Seitai and Judoseifuku. It targets the atlas (neck and shoulders), and the pelvis area by realigning the pelvic position to its natural state resulting to improved posture and balance as well as noticeable relief from back pains.

Aside from the AP Balance, the wellness center also offers a choice list of Body Treatments (BT) and a combination of AP & BT for the full Karada experience. Prior to treatment, an expertly trained therapist  makes an assessment of the client’s present condition including any limitations in mobility, after which a recommendation will be given as to what treatment is required to correct the problem. Finally, the Karada therapist will hand over and explain a rationale that details the cause of the problem based on the lifestyle information provided during assessment

A Karada treatment can last anywhere from 20 minutes (Energizer), 45 minutes (Therapeutic) to 60-90 minutes (The Bliss), perfect for clients with varying schedules and lifestyles.

Karada Body Therapy Center has branches at the new Glorietta Wing in Ayala, Makati (02) 5538731; Greenbelt Radissons in Legaspi Village, Makati (02) 8437425; Greenbelt 1, Legaspi Village, Makati; Serendra in Bonifacio High Street (02) 8236716; Unit 205B Fox Square Bldg. 53 Connecticut St. Northeast Greenhills, San Juan City (02) 5108946 and at the 2nd Floor Westgate Hub Filinvest City, Alabang (02) 8941575.

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From left:  Hiroaki Naruse, Karada regional manager;  Christina De La Pena, officer-in -charge; Director Paul Soriano; Tomohiko Oda, Karada, trainer and Sidney Stelton,  assistant to the president.