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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.    

“FRESHtival COOKOUT”

Innovative Chef Niño Logarta presented a lively cooking demo at the “FRESHtival” of Robinsons Supermarket with his easy-to-do recipes. They are ideal for busy homemakers who want to give their families delicious meals without breaking their budget or putting in an added imposition on their tough schedule.

Chef Niño of the “Ka-Toque” fame is certainly one of the country’s innovative chefs. He showed the audience that everyday meals can go from dull to dazzling with just a little tweak in the seasonings or the ingredients.

For his demo recipes, Chef Nino also emphasized the use of reliable ingredients like the Steggles and Farmer John’s selections to make it easier for homemakers to prepare fantastic meals in a very short time. They are meals which the family can look forward to everyday. Here are two of Chef Niño’s (watch out the opening of his Mariachi Restaurant soon) recipes:

SHRIMP JAMBALAYA

(This is a Cajun dish wherein Chef Niño used Steggles Diced Chicken and Farmer John’s Louisiana Hot Rope Sausage.)

Ingredients:

1 pack Steggles diced chicken

200 grams Farmer John’s Louisiana Hot Rope Sausage, sliced

¼ cup olive oil

2 stalks celery, thinly sliced

1 med. green bell pepper, cut into 1-inch pieces

1 med. onion, chopped

2 cloves garlic, minced

1 (28 oz.) can crushed tomatoes with liquid

1 lt. chicken stock

1 tbsp. white sugar

½ tsp. salt

½ tsp. dried Italian seasoning

¼ tsp. cayenne pepper

1 bay leaf

1 cup uncooked orzo pasta or shell macaroni

½ kl. shrimp, cooked, deveined & peeled

lemon wedges for serving

1 bunch flat parsley, chopped for garnish

hot sauce & grated parmesan cheese for serving

Procedure:

  1. Heat some olive oil in a large heavy-bottomed pan. Sear the sliced sausage and chicken cubes for a minute and set aside.
  2. Toss in the garlic, onion, celery, bell pepper and sauté for another minute.
  3. Add the canned tomatoes with the liquid. Simmer for 3 minutes then add the chicken stock; season with salt, pepper and sugar. Add the herbs and spices.
  4. Add the pasta and simmer until al dente.
  5. Put back the chicken cubes and sausage. Transfer to a serving dish, top with grated cheese and chopped parsley. Serve hot with crusty bread.

(Chef’s note: For a real Cajun flavor, use a spice mix of cumin, turmeric, paprika, black pepper and cayenne powder.)

 

FARMER JOHN’S CHILI DODGER DOGS

Ingredients:

10 pcs. Farmer John’s Dodger Dogs

10 pcs. hotdog buns, 9-inch long each

For the Chili:

5 tbsps. vegetable oil

1 med. onion, chopped

3 pcs. labuyo, chopped

5 cloves garlic, chopped

300 grams lean ground beef

1 (14.5 oz.) can crushed tomatoes with liquid

1-1/2 tsps. salt

2 tbsps. soy sauce

1 tsp. black pepper, freshly ground

1-1/2 tsps. ground cumin

½ tbsp. chili powder

2 tbsps. paprika

2 tbsps. dried oregano

1 tsp. cinnamon powder

1 (15.25 oz.) can red kidney beans, rinsed & drained

1 cup cheddar cheese, grated for serving

10 small individual packs of potato chips for siding

Procedure:

  1. Saute’ the ground beef in a heavy-bottomed pan with the oil, minced chilis, chopped onions and minced garlic.
  2. Season with salt, soy sauce, herbs and spices.
  3. Pour the crushed tomatoes and red beans; simmer for 20 to 30 minutes over low heat.
  4. Steam the Dodger Dogs and buns.
  5. Slice the buns but not through, place the Dogs and slather with cooked chili. Sprinkle with grated cheese and serve with potato chips.

 

cookout1Chef Niño Logarta with host Angel Jacob at the Gourmet Deli Section of Robinsons Supermarket’s “Freshtival”

 

cookout2Chef Niño’s Cajun-inspired Shrimp Jambalaya with Steggles Diced Chicken and Farmer John’s Louisiana Hot Rope Sausage, an ideal dish for the rainy days.

 

cookout3Nutritious and filling–Farmer John’s Chili Dodger Dogs

HEALTHY CHOICES WITH “FRESHtival”

It’s raining fresh and healthy at Robinsons Supermarket!

This July, we were given a taste of the big rains that could be the mark of the rest of the wet season in the country. However, another “rain” poured in—the “FRESHtival” of Robinsons Supermarket, launched recently at its Galleria (Ortigas) outlet.

According to Jody Gadia, general manager, Robinsons Supermarket, the month-long festivity is a continuation of the supermarket’s campaign to provide healthier options to improve Filipinos’ lifestyle  by expanding its nutritious and healthy food products. “We want customers to have access to products that offer the best value for their money and are good for their health. And since we have a strong commitment to wellness, we figured that it would of great service to bring in products that are in line with this thrust.”

The supermarket’s Fresh Category offers customers a wide array of the freshest vegetables, fruits, meat,  poultry and seafood. It has also opened a new and expanded Gourmet Deli Section and food-to-go selections, all at affordable prices. High quality local and global brands are featured in the month-long “FRESHtival.”

At the opening of the month-long festival, Robinsons Supermarket revealed its tie-up with the iconic Australian brand, Steggles. Clients of the supermarket chain can now enjoy safe and healthy chicken tenders, southern style burgers, tempura crackles, breast pops and premium fingers from Steggles under its Meal and Snack Lines categories.

On the other hand, meat lovers can delight in local Southern California brand Farmer John’s fresh and tender meat selections. The supermarket’s Gourmet Deli Section also boasts of a superb selection of cheeses, cured meats, sausages and steaks.

For the duration of the “FRESHtival,” guests may enjoy various daily and weekly food samplings and promos such as buy 1-take-1 offers to half-priced deals and more! Promos vary from day to day.

To get updates, visit www.robinsons-supermarket.com.ph.

freshtival1At the opening of “Freshtival” recently at Robinsons Galleria, from left: Jody Gadia, General Manager, Robinsons Supermarket Corp.; Lyn de Jesus, AVP for Fresh, Robinsons Supermarket Corp.; Dada Hu, General Manager for Group Export, Baiada Poultry (Steggles); Anthony Weymouth, Minister Counsellor & Trade Commissioner, Australian Trade  Commission and Mark Freemantle of Steggles.

 

freshtival2There’s a wide array of fresh produce and ready-to-cook items at Robinsons Supermarket’s “Freshtival” including Australia’s popular SunGold Kiwifruit by Zespri. This kiwi has 3x the vitamin C of oranges and 10x the nutrition of apples.

 

freshtival3CDO’s Highland brand offers its premium line of Ham Franks, Jamonado and Beef Patties.

 

 

NESTLE’ EXPO

A Commitment to Health,

Wellness & Nutrition Needs

The two-day “Wellness Expo 2014” of Nestle’ Philippines drew a huge crowd from all walks of life.

It could have been another weekend but the first weekend of July turned out to be a milestone. The seventh month of the year has been designated as “Nutrition Month” and Nestle’ Philippines led the July celebration with its annual Nestle’s Choose Wellness Expo.” The two-day event affirms “Nestle’s long-term commitment to serve the nutrition, health and wellness (NHW) needs of Filipino families,” says John Miller, Nestle’ Philippines chairman and CEO.

“We believe it is our responsibility to help consumers address health issues caused by lifestyle practices and have adverse implications to the quality of life and socio-economic productivity of the country through strategic approaches,” adds Mr. Miller.

In addition to the above, Sandra Puno, Nestle Philippines Director of Communications, points out, “The  Choose Wellness Expo shows how Nestle brands can help consumers when they choose to tread the road to wellness, at whatever stage in life they may be.” Ms. Puno reveals that last year’s event drew a crowd of 30,000 and they are expecting more this year. It was evident with the long and winding queue that indeed, Filipinos have become more wellness-conscious. Men and women of all ages, children and health buffs were at the queue hours before the Megatrade Hall opened. Threats of typhoon Florita did not deter the crowd from coming to the Expo.

The Nestle Wellness Expo began in 2009 and ever since, it has always been well-attended. Each brand has an interactive booth that offers guests experiential activities to boost awareness as well as practical NHW knowledge. The Expo features a huge Wellness Center with registered nutritionist-dietitians (RNDs). They provided visitors with personalized nutrition counseling for free. Counseling included fostering awareness of body mass index (BMI), body fat analysis and recommended wellness tools. Apart from the Expo, Nestle’ also deploys RNDs in various trade channels nationwide.

According to Ms. Puno, an average of 900,000 consumers are provided nutrition counseling by Nestle every year, with more than 7 million reached thus far.

Five Practical Ways To Choose Wellness

Leslie Go-Alcantara, Nestle’ Philippines Corporate Wellness Head recommends five practical ways to stay on the path to wellness which she says is “a balance of good nutrition and exercise.”

>Choose to be active. Exercise at least 30 minutes a day and maintain your proper weight.

>Choose to eat healthy every day. Follow the “Wellness Plate”—half of the food on your plate should consist of vegetables and fruits, a fourth of proteins and a fourth of carbohydrates.

>Choose to eat fruits and vegetables which are rich in vitamins and minerals. They contain fiber and antioxidants.

>Choose to have breakfast. It provides the body with energy to start your day.

>Choose to drink milk. People of all ages need to drink milk for healthy and strong bones. Milk calcium enhances, as well, the body’s various metabolic activities.

2014 marks the seventh year of Nestle’s Choose Wellness Expo and guests are already looking forward to the next Expo. Apart from making the event exciting, the organizers made sure that getting in was not a hassle like: there are a number of registration terminals for walk-ins, PWDs and the elderly; those who can may register ahead of time on-line (www.choosewellness.com.ph), a number of staff has been deployed to assist guests. Admission to the two-day event was free and premium souvenir items were given away as well as endless free-tasting of Nestle’s brands like Nescafe’, the Maggi product lines, Bear Brand, Nestle’ Milk,  Milo, Nido, Nestea, and  Nesfruta among others.

nestle1Nestle’ Philippines top executives and staunch exponents of wellness (the balance of  good nutrition and exercise) welcome guests at the two-day 2014 “Nestle’s Choose Wellness Expo,”  from left: Leslie Go-Alcantara, Head, Corporate Wellness Group; Aurora Alipao, AVP for Marketing Communications; Sandra Puno, VP for Media Relations and Kaths Sarmiento, Corporate Nutritionist.

nestle2Under its Choose Wellness program, Nestle Philippines has deployed 500 registered nutrition-dietitians (RNDs) nationwide to provide personalized nutrition counseling to clients for free. During the Wellness Expo, guests trooped to the Wellness Pavilion for nutrition counseling. Now on its 7th year, the Wellness Program serves an average of 900,000 consumers each year.

 

nestle3

The Koko Crunch mascot excites the kids at the Expo.

 

nestle4People from all walks of life and ages attended the two-day Nestle’ Wellness Expo. A favorite hub for young guests was the Nido milk booth.

 

nestle5Guests can’t help but have a cup of Nescafe’s 3-in-1 variants: Original, Creamy Latte, Brown ‘N Creamy, Creamy White as well as its premium Cappuccino

Chef Ariel Manuel: UNFORGETTABLE FLAVORS

His culinary innovations continue to amaze the public.

“He is very hands-on” says Chef Rory C. Subida, the manager of The Maya Kitchen and Culinary Arts Center, referring to Chef Ariel Manuel. Now celebrating its 50th anniversary, the well-loved Maya Kitchen recently featured renowned Filipino culinary artist, Chef Ariel. “We know that Chef Ariel has so much culinary treasures to share and it’s only fitting that we invite somebody like him to grace our special Saturday classes as part of our anniversary celebrations,” adds Chef Rory.

Chef Ariel immediately warmed to the idea of sharing his recipes and Chef Rory reveals, “He even did the marketing as well as the food prep.” True enough, the class was one of the most well-attended and everybody left the room filled with delicious recipes and how-to’s only a confident and generous culinary authority can provide.

Chef Ariel admits that he took up Architecture in college but ended up designing restaurants and developing recipes as well. He is behind Lolo Dad’s Café’ and Lolo Dad’s Brasserie which are culinary landmarks in the country’s culinary scene. But not to worry for according to Chef Ariel, he is not hanging up his apron yet. Just wait for his next culinary project. Prior to putting up Lolo Dad’s, Chef Ariel sharpened his culinary prowess in the kitchens of The Peninsula Manila, Mandarin Oriental Hotel Manila, Shangri-La Hotel in Makati City and Westin Philippine Plaza.

The soft-spoken chef points out that there is actually no secret to cooking that’s why he believes in sharing his recipes. He says, “If you have the passion for cooking, you will always work at improving your craft.” Chef Ariel exhorts his students, “Use your instinct, use your gut-feel and innovate as you go along learning more about food.” On recipes, he says, “Use recipes as guidelines, do not be totally dependent on recipes, put in your touches and continue to learn.”

The award-winning chef practices what he preaches and takes up courses when he can. He attended classes at the Culinary Institute of America. Chef Ariel has also participated in the toughest culinary competitions both here and abroad thus strengthening the Philippines’ esteem in the international culinaryscape.

In 2007, as Team Captain of the Les Toques Blanches Philippine Culinary Team, Chef Ariel brought home the Highest Gold honor, Gourmet Buffet Challenge at the Hong Kong International Culinary Classic Best of the Best Awards. The Filipino team won the Highest Silver award in the same tilt in 2009.

The year 2008 was simply memorable for Chef Ariel—he was named Chef of the Year and Lolo Dad’s Café as the Best in Continental Cuisine in Manila. Then during the food and Hotel Asia in Singapore, Chef Ariel once more led the Philippine team to a glorious win—silver medals in the New Asian Cuisine Category and Plated Dish Category plus a bronze medal in the Plated appetizer Category. In various culinary tilts in Australia and the Middle East, Filipino chefs led by Chef Ariel have given the country outstanding recognition.

Despite his fame, Chef Ariel does not keep his immense know-how to himself. For his Maya class, he  unveiled some of his techniques which made Lolo Dad’s menu unique and memorable. Among them: for his Caesar Salad, he cooked the dressing which keeps for at least a week when properly stored; he showed how to make gruyere cheese topping for the onion soup and how to make prawns head oil that he used to finish his Shellfish Open Lasagne.

Here are some of Chef Ariel’s recipes:

ROMAINE CAESAR SALAD

Ingredients:

3 pcs. eggyolk

270 ml. corn oil

90 ml. olive oil

10 grams garlic, chopped

juice of 1 lemon

20 ml. local anchovy

180 grams parmesan cheese

200 grams bacon, crispy

3 heads Romaine lettuce (medium size)

2 pcs. whole egg, soft-boiled

4 pcs. French baguette, thinly sliced

3 tbsps. white wine

cured ham (optional)

Procedure:

  1. Whisk eggyolks and white wine in a metal bowl until mixture is thick and double in volume. Placed the bowl over a saucepan containing barely simmering water or use a double boiler. (The water should not touch the bottom of the bowl.)
  2.  Continue to whisk rapidly and be careful not to let the eggs get too hot or they will curdle.
  3. Remove from heat and continue to whisk until the mixture is thick. If it’s too thick, whisk in a few drops of warm water to adjust consistency.
  4. Add in garlic, lemon juice, local anchovy (from Ilocos) and half the amount of parmesan cheese; whisk a little more to blend. (Transfer to a tightly covered container until use. Store in ref; may keep for a week.)
  5. To prepare bacon: arrange slices on a metal tray and cook in the oven until they are brown and crispy. Set aside.
  6. To prepare lettuce: Cut the Romaine lettuce into quarters then clean in running water; trim and drain.
  7. Boil water in a pan, add whole eggs and cook for 7 minutes. Transfer to a bowl of ice water, sit for a few minutes and peel

To assemble: Place lettuce on a salad plate; arrange bacon slices on one side and the soft-boiled egg on the other. Drizzle with dressing.

SALMON SARDINE WITH FRESH GARLIC CROUTON

Ingredients:

salmon fillet, cut in cubes (8 grams/cube)

salt & pepper to taste

20 grams fresh garlic, sliced

pinch of pimenton (Spanish paprika)

olive oil

4 pcs. mini French baguette, thinly sliced

bouquet garni (parsley, thyme, lemon peel, dill & peppercorns)

fresh garlic for rubbing

tomatoes, onions & chives combined, brunoise cut

fresh basil for garnish

Procedure:

  1. Season fish with salt and pepper, set aside.
  2. In little oil, sauté garlic and pimenton to sweat. Add remaining oil and increase heat to medium. Add the bouquet garni, let steep for about 20 minutes (do not boil; keep in pan just long enough for oil to absorb the flavors of the bouquet garni).
  3. Pour over the fish just enough to cover the surface then cover right away with foil.
  4. Bake croutons till golden brown; rub with garlic; season with salt and pepper.
  5. When serving the sardines, garnish with vegetable brunoise and fresh basil. Serve with croutons.

SHELLFISH OPEN LASAGNE

Ingredients:

8 pcs. lasagna noodles

200 grams prawns, shelled, leave tails intact

150 grams mussels

40 grams garlic, sliced

300 ml. olive oil

white wine for deglazing

40 grams breadcrumbs

100 grams scallops

100 grams mixed mushrooms

40 ml. prawns’ head oil

120 grams tomatoes, peeled, seeded & diced

salt

peppercorns, freshly crushed

2 sprigs parsley, coarsely chopped

paprika

Procedure:

  1. Cook lasagne noodles aldente. Drain and set aside.
  2. Saute prawns in garlic and olive oil.
  3. On a heated stockpot, cook mussels in garlic an d olive oil; deglaze with white wine (about ¼ cup); cover and wait until the shells open. Drain but keep the juice; discard the shells.
  4. Put the mussel juice back to the pan and thicken with breadcrumbs.
  5. In a large skillet, sear both sides of the scallops.
  6. In another pan, sauté mushrooms, add the shellfish, fresh tomatoes and season with salt and pepper. Bring to medium heat then add the mussel stock.
  7. Arrange lasagna noodles and shellfish sauce alternately. Apply prawns’ head oil and chopped parsley in between.

To make Prawns’ Head Oil: Put prawns head in a baking tray; drizzle with olive oil and sprinkle with paprika. Put in the oven and sweat. When done, pres and strain the prawns’ head to extract the flavor and oil.

Serving tips: Top lasagna with more of the sauce; top with parsley. Finish with prawns’ head oil. (No need to add cheese.)

chef-ariel
Award-winning Chef Ariel Manuel of Lolo Dad’s at The Maya Kitchen special class for its 50th Anniversary

 

chef-ariel-salad
Romaine Caesar Salad with cooked dressing

 

chef-ariel-salmon
Salmon Sardine with Fresh Garlic Crouton

chef-ariel-shellfish
Shellfish Open Lasagne

CELEBRATE WELLNESS!

July is marked as “National Nutrition Month” and Robinsons Supermarket leads the celebration with a “Wellness Festival.”

Robinsons Supermarket with the Department of Science and Technology’s Food and Nutrition Research Institute (DOST-FNRI) launched the “Wellness Festival” at Robinsons Magnolia. Now on its 7th year, the “Wellness Festival,” featured a three-day program of fun activities.

Part of the program was a showcase of booths that enabled people to try out healthier options and practices. Some of the booths were Unilever’s Dove consultation booth, Nestle’s General Wellness booth, San Miguel Pure Food’s Magnolia brown eggs and free-range chicken, Del Monte’s Fit & Right juice. Nestle’s booth offered fat analysis check, BMI check and nutrition counseling among others.

According to Ayet Bernardo-Quimpo, Robinsons Supermarket’s marketing services manager, the “Wellness Festival aims to encourage Filipino families to eat healthy and make more educated nutritional decisions.” She added that the supermarket’s wellness offerings do not end with the Festival, rather, “it’s a year-long service to our clients.” The supermarket chain achieves that objective with its all-year round Healthy You section.

Jody Gadia, general manger of the supermarket, said that their “Shop Smart” tags help customers to make educated purchases.” Grocery products are marked white—to identify regular items; orange—for items with discounts or other offers; yellow—for Robinsons in-house brand and green—for all items that have been validated and approved by FNRI as “healthy” based on nutrition and health claims. The items tagged as “green” are often low in fat, sodium, calorie, cholesterol-free and sugar-free.

Apart from Robinsons Magnolia, a “Wellness Festival” is also scheduled at Robinsons Ermita from July 18 to 20 and Robinsons Imus from July 25 to 27.

Guests and mall visitors at the launch were surprised with the appearance of Team Kramer—Doug Kramer with wife Cheska Garcia-Kramer and their three lovely children Kendra, Scarlett and Gavin. Team Kramer, a picture of health and over-all wellness, is definitely a concrete testimony of what good eating choices and exercise can do for everyone. Dough revealed that they do not deprive their children but there’s a good balance, “there’s junk food at home but there are plenty of fruits to choose from.” On the other hand, Cheska explained that she tells the kids why they have to eat, fruits, vegetables, seafoods and not just meat and chicken. “For instance, I tell them that fish is good for the brain, yellow vegetables are good for the eyes…”

Check out www.robinsons-supermarket.com.ph to get more details about Robinsons Supermarket’s Wellness campaign.

teamkramer
Special guests at the launch of Robinsons Supermarket’s “Wellness Festival” held at Robinsons Magnolia was the family of basketball star Doug Kramer (left, holding his youngest son Gavin), his wife Cheska Garcia-Kramer (3rd from left with daughter Scarlett), in front of her is eldest child, Kendra. With them are the executives of Robinsons Supermarket.

 

wellness2
To celebrate “Nutrition Month” this July, Robinsons Supermarket recently launched a “Wellness Festival” which was started some years back. But throughout the year, the supermarket has a “Healthy You” section that features mostly low-calorie, low-fat, sugar-free, cholesterol-free and organic items.

 

wellness3
Nestle’ Philippines booth at the Robinsons Supermarket “Wellness Festival”

 

wellness4
The booth of San Miguel Pure Foods featured Magnolia’s fresh brown eggs.

 

wellness5
The Food & Nutrition Research Institute of the Dept. of Science &  Technology (DOST)exhorts parents to include more fresh fruits and vegetables in their children’s diet.

 

ENERGIZE YOUR DAY WITH PINOY BREAKFAST FAVES AMONG OTHERS

Beat the morning blah, have an awesome breakfast!  

Go ahead, meet each day head on, full speed with excitement and energy. Start your day at Italianni’s (Bonifacio High Street and Greenbelt branches) and savor its superb breakfast choices. Italianni’s breakfast, served from 7 a.m. to 10:30 a.m., includes 40 international gourmet and Filipino choices. Every entrée includes free coffee.

The Filipino menu includes Primera Tapa, Sinful Champorado and Filipino Platter. They are all delicious and filling, ideal for people with an agenda that may last up to 1 p.m.

Award-winning Bistro Chef Josh Boutwood also presents scrumptious day-starters such as delectable Puff Pastry Pockets (stuffing choices are Prosciutto & Dill Potatoes; Smoked Salmon & Dill Cream Cheese; Pancetta & Sundried Tomatoes and Chicken Caesar). Italianni’s Omelettes are difficult to ignore: Shiitake Mushroom & Bacon; Italianni’s Sausage & Chorizo, Black Seafood, Avocado Pesto,  Smoked Salmon and Three-egg Omelette.

Pancake-lovers will surely fall in love all over again with pancakes— choice of American, Western and Pancake Sausage Platter.

Energize your day with lots of flavors, check out Italianni’s instagram–#italiannisph.

 chicken-caesar
Chicken Caesar—light yet full of flavor

 

prusciutto
Prosciutto & Dill Potatoes served with sunnyside up and a hot cup of coffee are definitely delicious day-starters

CHECK OUT THE NEWLY-REFURBISHED TGIFRIDAY’S GLORIETTA

At TGIFriday’s, every meal is a celebration!

       Regardless of whether you are celebrating an occasion or not, having a meal at TGIFriday’s is in itself a celebration especially at the newly-refurbished branch in Glorietta, Makati City. The resto’s first branch in the Philippines opened 20 years ago and look how it has been transformed!

       It has that signature  modern, sporty yet elegant vibe that is both engaging and energizing. The iconic red-and-white striped awnings remain—a reminder to guests of the same awesome goodness of the cuisine and the usual to-look-forward-to dining experience.

       Guests can’t miss the “Promise Wall”—it brings to consciousness TGIFriday’s pledge, “In here, it’s always Friday.” Another eye-catcher is the painting rendition of New York City’s famous skyline on baseball bats. (Baseball is America’s national sport and the first-ever TGIFriday’s restaurant opened in 1965 at the 1st Avenue and 63rd Street.)

      Those who want to have a better grasp of Friday’s beginnings may check out the “Heritage Wall”—it has framed photographs of TGIFriday’s history underlining the journey of its founder, Alan Stillman. Also, the H-Wall is a renewal of Friday’s commitment to good food and to provide great service in a friendly and fun environment.

       The Glorietta branch, TGIFriday’s first in the country, can cozily seat 360 guests. Apart from the stylish C-shaped couches, there are wooden community tables that are elevated and square bar stools to comfortably seat up to six.

       And of course, there’s the bar that is bigger. It has been redesigned so guests can watch TGIFriday’s bartenders flaunt their world-class skills in beverage and cocktail preps. It’s always an experience to watch their jaw-dropping, awesome and unique bartending talent.

      Along with TGIFriday’s new look, check out its choicest dishes, among them Grilled Chop in Shiitake Cream Sauce and Jalapeno Mushroom & Stuffed Chicken. And then, there’s the “towering” burger—your choice of Texas Chili Cheese Burger and Cheesy Bacon Cheese Burger. Both are guaranteed to level up everybody’s burger experience in size, taste and look.

      Watch out for more of TGIFriday’s awesome promos to celebrate its 20th anniversary in the Philippines. Check them out on twitter–https://twitter.com/TGIFridaysPH.

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The Heritage Wall features TGIFriday’s journey from New York City in 1965.

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Cheesy Bacon Cheese Burger—simply oozing with deliciousness

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Full of flavor—Jalapeno Mushroom & Stuffed Chicken  

TAKE ON SUMMER!

shakes-webThe temperature is hitting the 36 degrees celcius mark but not to worry. Beat the summer heat with Jollibee’s Creamy Shake. The latest coolers come in two variants: Creamy Chocolate Shake and Creamy Strawberry Shake.

Starting May 01, chocolate lovers trooped to the “langhap-sarap” outlets nationwide for Jollibee’s Creamy Chocolate Shake—a refreshing mix of creamy vanilla soft-serve and luscious chocolate. Not only that, it has a rich topping of Hershey’s chocolate syrup. Wow! What can be more chocolatey? On the other hand, Jolllibee Creamy Strawberry Shake has the flavorful freshness of strawberries and the satisfying sweetness of vanilla soft-serve.

At only P39, the Creamy Shakes are truly affordable yet premium treats. Enjoy them with a Regular Yum and Regular Jolly Crispy Fries for P89; Regular Yum with Cheese and Regular Jolly Crispy Fries for P99 or Jolly Classic Hotdog and Regular Jolly Crispy Fries for P99.

According to Kat Salvoza, Jollibee Assistant brand Manager for New Products Development, “langhap-sarap” followers may enjoy the duo of creamy treats until June 30 this year.

SERVE SUPERTAR MEALS TO YOUR FAMILY EVERYDAY

Picture1-webCook like a chef, upgrade everyday dishes and give your family meals superstar quality with Hunt’s Sauces. Homemakers’ use of the trusted brand’s tomato and pasta sauces can make the difference between dull and dazzling meals.

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Take the cue from Hunt’s series of informative and exciting “webisodes” launched recently to help moms become kitchen divas. Hosted by Inez Bernardo, a home-cook mom, the “webisodes” aim to enhance moms’ culinary skills. It will enable them   to prepare and serve creative, delicious Hunt’s-based dishes that are superb.

Marcia Y. Gokongwei, BU General  Manager for Joint Venture (NUR & HUR), affirms, “We can guarantee that with Hunt’s Tomato and Spaghetti sauces, being a kitchen superstar is a reality for today’s modern moms because these products help them prepare superstar meals daily.”

Hunt’s tomato and spaghetti sauces are made from vine-ripened tomatoes and packed with nutritional bonus, thanks to its Lycofiber ingredient. Hunt’s enhances the flavor of popular dishes and fortifies them with the benefits of lycopene and real tomato fiber.

With its rich heritage and long-standing tradition of bringing together great taste and tomato goodness in no time, Hunt’s is proud to have delivered more that 30 years of home-cooked goodness to every Filipino household,” Marcia adds.

Get yummy updates from Hunt’s Sauces thru its Kitchen Superstar “webisodes.”