Category Archives: Foodie

Taste By Grace Home

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 I received these gourmet dips from @gracehomemanila by @thespoiledmummy  around 2 weeks ago Dips and Jam by Grace Home (1)Dips and Jam by Grace Home (2)and finally had the chance to share it with the family.
Dips and Jam by Grace Home (6)The packaging is done so well that even after that time it was still so pretty and fresh like it was just madeDips and Jam by Grace Home (3)Dips and Jam by Grace Home (4)And WOW yummy !

Not only is the packaging so detailed but each and every ingredient – that’s how Grace is – very detailed and very thorough.  Go here http://thespoiledmummy.com/2017/08/get-to-know-the-ingredients-of-taste-by-grace-home/

What a great idea to serve them with jam – i was able to finally use my jams and the combination is perfect. Though they sell pairing jams as well – go here @gracehomemanila I even brought out my truffle cream.  To order please text 0906 361 8374 #gracehomemanila #tastebygracehome#h2hcheese
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The South District

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 Spontaneous dinner with our good friends Paolo and Trina in Madison Galeries @madisongaleries in the south. There’s a new food court called the South District and we had yummy fried chicken and Mexican.  I told Trina though that nothing beats her home cooking so we will be back soon :-) #madisongaleriesThe South District (4)The South District (17)The South District (9)The South District (1)The South District (5)The South District (7) The South District (6) The South District (16)  YUM!The South District (8)The South District (14) The South District (13)  We got Mexican from a stall called Dos Bandidos which is Mexican Filipino fusionThe South District (12) The South District (2) The South District (10) The South District (15) The South District (3)The South District (18)The South District (11)

Click below to go to their Facebook page

THe South District madison galleries facebook page

ROMULO CAFÉ HAPPY HOUR: TAKING PULUTAN INTERNATIONAL AS THE GENERAL WOULD

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ROMULO CAFÉ HAPPY HOUR: TAKING PULUTAN INTERNATIONAL AS THE GENERAL WOULD

Known for its popular main courses, such as Lola Virginia’s Chicken Relleno, Adobo Romulo Style, and Tito Greg’s Kare-Kare, Romulo Café now introduces a surprising lineup of cocktails and Filipino-style tapas.

Tapas are considered strictly Spanish; associated only with Spanish food,” says Sandie Romulo Squillantini, owner of Romulo Café and granddaughter of Carlos P. Romulo. “We wanted to tweak that idea because Filipino finger foods also go nicely with wine, Cava and other drinks. Basically, we’ve taken the tried and tested combination of beer and pulutan, and we’ve made it a little friendlier to an international clientele.”

TAPAS - BANGUS PATE WITH PANDESAL CHIPS TAPAS - CHEESE & VIGAN LONGGANISA DUMPLING

“It’s the right time,” she adds, no doubt gleaning insights from Romulo Café’s first international outpost, in London, while also pointing out how Filipino cuisine has taken the world by storm. “While Filipino beer will always be a staple that goes perfectly with local flavors, we also want wine and cocktail drinkers to taste—to experience—what is just super great bar chow.”

Filipino-Style Tapas

Tinapa Rolls might be a good place to start, since spring rolls are already familiar to people all across the world. Other Filipino-style tapas include Bangus Pate with Pandesal Chips, Lechon Sisig wrap, Cheese and Vigan Longganisa Dumplings, Crispy Crablets, Fish and Squid Balls, Pinoy Nachos, Crispy Squid, Camaron Rebosado and our newest additions to the lineup Relleno Empanadita, Chorizo Empanadita, and Pato Tim on a steamed.

TAPAS -CRISPY SQUID TAPAS - CAMARON REBOSADO TAPAS - CRISPY CRABLETS TAPAS - FISH AND SQUID BALL TAPAS - PINOY NACHOS TAPAS - TINAPA ROLL

Signature Cocktails

 Romulo Café’s signature cocktails are inspired by the multifaceted life of Carlos P. Romulo, each reflecting an aspect of the late general’s life.

Included in the drinks list are ‘Old General,’ denoting Romulo as the quintessential diplomat and soldier; ‘A Foreign Affair,’ which hints at an insiders’ joke from the early 70s, when his friends and colleagues teased Romulo about dating an American while serving as the minister of Foreign Affairs (Beth Day married him in 1979); ‘Spritzer Pulitzer,’ signifying the 1942 Pulitzer Prize in Journalism; and ‘Dirty White Dove,’ which makes reference to two facts: that he loved white doves and kept them as pets, and that he patronized the Sign of the Dove restaurant in New York City. ‘Imelda’s High Heels’ and ‘Amor de Familia’ are also part of the lineup.

DRINKS - AMOR DE FAMILIA DRINKS - DIRTY WHITE DOVE DRINKS - SPRITZER PULITZER

Moreover, Wine Warehouse Corporation surely added doses of ‘Happy’ in the Happy Hour, serving excellent drinks exclusively for the occasion such as Candidato Tempranillo and Viura from Spain, and Undurraga U Cabernet Sauvignon and Chardonnay from Chile. The majestic Mancino Vermouth Cocktails and Rinomato Aperitivo that hail from the “Wine Country” Italy are likewise featured, along with Martin Miller’s Gin from the UK / Ice land. Philippine Wine Merchant Ralph’s Stoli Vodka also provided a splendid taste for the signature drink Dirty White Dove, while Don Papa Rum is mixed with the A Foreign Affair and Amor de Familia.

DRINKS - FOREIGN AFFAIR DRINKS - IMELDA'S HIGH HEELS DRINKS - OLD GENERAL

Experience Romulo Café’s Happy Hour starting on October 1, 5:30PM-7:30PM, in all its four branches: Scout Tuazon, Tomas Morato, Quezon City; Jupiter Street, Makati; Azumi Hotel in Ayala Alabang; and Kensington, London, UK.

For more information on the life and times of General Carlos P. Romulo, visit www.carlospromulo.org and on Romulo Café restaurants in Manila, visit www.romulocafe.com

WWF Sustainable Food Sustainable Future Benefit Dinner

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 Congratulations to the WWF Team @wwfphilippines   Gigi Montinola , Joel Palma and Vince Perez and the rest of the Philippine team. It’s now up to all of us to implement and follow their lead for a sustainable future  #sustainablefoodsustainablefuture#wwfphilippines #h2hgreen #h2hgivingbackth_hearts_22thumbnail.jpg

The changing climate and the uncontrolled and wasteful consumption have resulted in concerns on how to continue feeding the planet today and in the future.

This is why the World Wide Fund for Nature (WWF) Philippines, with the mission of “Transforming Lives,” has gathered food connoisseurs and environmental advocates to support Sustainable Food Sustainable Future, a benefit dinner created to educate Filipinos on the importance of sustainable consumption and supporting our local farmers and fishermen by eating local.

Proceeds of the Sustainable Food, Sustainable Future dinner will go to WWF-Philippines’ campaigns and efforts to secure food sources of the future, aid the livelihood of local farmers and fishermen, and promote eco-friendly means of food production and consumption.

Sustainable food consumption and production involves looking at how resources are used in growing food and taking into account their impact on the environment and the community. This not only results in environmental benefits but also social and economic support such as increased competitiveness of local products, increased employment, and consequently reduced poverty. For consumers, it can mean fresher food with less chemicals and improved health.

WWF Sustainable Food Sustainable Future Benefit Dinner (16)
WWF Sustainable Food Sustainable Future Benefit Dinner (27) WWF is one of the world’s largest and most respected independent conservation organizations, with over 5 million supporters and a global network active in over 100 countries. WWF’s mission is to stop the degradation of the Earth’s natural environment and to build a future in which humans live in harmony with nature, by conserving the world’s biological diversity, ensuring that the use of renewable natural resources is sustainable, and promoting the reduction of pollution and wasteful consumption.

WWF-Philippines has been successfully implementing various conservation projects to help protect some of the most biologically-significant ecosystems in Asia since its establishment as the 26th national organization of the WWF network in 1997.

WWF Sustainable Food Sustainable Future Benefit Dinner (18)WWF Sustainable Food Sustainable Future Benefit Dinner (17)WWF Sustainable Food Sustainable Future Benefit Dinner (19)WWF Sustainable Food Sustainable Future Benefit Dinner (20)  WWF’s Hand Line Yellowfin Tuna initiatives in Occidental Mindoro, Camarines Sur and Albay are examples of WWF’s work in this area. Hand line fishing initiatives provide an avenue to supply selectively-caught yellow fin tuna to market actors, environmentally conscious consumers and give local fisher folk a source of livelihood.

WWF President and CEO Joel Palma shared how food consumption affects not only the environment but the welfare and livelihood of the people and communities who work on food production, like farmers and fisher folk.

We would like to emphasize that the footprint of the produce not only contributes to climate change and threaten our planet’s future but can also negatively affect the future of those who grow or produce our food. We want to make sure resources are protected and sustained so that they can continue to be the source of livelihood for generations to come.”Joel Palma WWF sustainable benefit dinner WWF Sustainable Food Sustainable Future Benefit Dinner (33) WWF Sustainable Food Sustainable Future Benefit Dinner (32) WWF Sustainable Food Sustainable Future Benefit Dinner (31) WWF Sustainable Food Sustainable Future Benefit Dinner (30) WWF Sustainable Food Sustainable Future Benefit Dinner (29) WWF Sustainable Food Sustainable Future Benefit Dinner (28) WWF Sustainable Food Sustainable Future Benefit Dinner (36) WWF Sustainable Food Sustainable Future Benefit Dinner (35) WWF Sustainable Food Sustainable Future Benefit Dinner (1) WWF Sustainable Food Sustainable Future Benefit Dinner (2) WWF Sustainable Food Sustainable Future Benefit Dinner (21) WWF Sustainable Food Sustainable Future Benefit Dinner (8)WWF Sustainable Food Sustainable Future Benefit Dinner (11)WWF Sustainable Food Sustainable Future Benefit Dinner (43)WWF Sustainable Food Sustainable Future Benefit Dinner (22) Meanwhile, Chef Nicco Santos of Hey Handsome talked about how he partnered up with local fishermen and farmers who inspired his restaurant’s menu.  “One of the biggest reasons why I shifted my cooking style is because of sustainability. For me, personally, I find it more meaningful and more fulfilling if I know who’s growing the ingredients. Aside from it tasting better because it’s direct from the source, it’s fresher,”Santos stated.

“Aside from us feeling better about ourselves, it’s more fulfilling that it’s not about us. It’s always about someone else’s lives that we’re helping out. It’s fulfilling when you find that your truest purpose is to really help someone else to make a difference.”

WWF Sustainable Food Sustainable Future Benefit Dinner (3)WWF Sustainable Food Sustainable Future Benefit Dinner (15)WWF Sustainable Food Sustainable Future Benefit Dinner (24)WWF Sustainable Food Sustainable Future Benefit Dinner (14)WWF Sustainable Food Sustainable Future Benefit Dinner (12)WWF Sustainable Food Sustainable Future Benefit Dinner (13)  As Chefs are the primary influencers of food cultures and diets, their participation in developing sustainable food habits and produce consumption is a huge help on promoting food security.

“I think apart from just cooking for people as a profession, chefs of today really need to advocate the science of sustainability and using ingredients that help keep the planet sustainable and the environment clean because in the end, whatever we do is dependent on the produce,” quipped Chef Maragarita Forés emphasizing on the role of chefs and restaurateurs in the campaign to help the environment.

WWF Sustainable Food Sustainable Future Benefit Dinner (37) WWF Sustainable Food Sustainable Future Benefit Dinner (40) WWF Sustainable Food Sustainable Future Benefit Dinner (41) WWF Sustainable Food Sustainable Future Benefit Dinner (34)WWF Sustainable Food Sustainable Future Benefit Dinner (42)WWF Sustainable Food Sustainable Future Benefit Dinner (39) Held at the Rizal Ballroom A of Makati Shangri-La, Manila on September 6, 2017, the benefit dinner featured delicious dishes from eight of the country’s top chefs. Chef Eric Weidmann (Sage), Chef Nicco Santos (Hey Handsome), Chef Chele Gonzalez (Gallery Vask), Chef Patrick Go (Black Sheep), Chef Sunshine Puey (Gourmandise), Chef Miko Aspiras (The Workshop), Chef Josh Boutwood (The Test Kitchen) and, Asia’s Best Female Chef of 2016 Margarita Forés (Grace Park), came together to show diners how local produce can result in flavorful creations that can help communities and the environment.

Four glorious pass around canapés paired kicked off the cocktails while the five-course dinner was started off with Weidmann’s Northern Guimaras Strait Blue Crab with Smoked Tanigue Tartare. This was followed by Santos’ Northern Guimaras Strait Blue Crab and Lemongrass Salad on Coconut-fermented Santol Crab Cracker, Gonzalez’and Go’s Yellowfin Tuna Belly with Szechuan and Adlai, Etag, Seaweed and Shiitake Congee, and Forés’and Boutwood’s Aleli’s Pork Loin, Headcheese, Sweet Potato, Humba Pineapple Glaze and Guava Gel, which is an homage to Daila Farm’s Aleli Crespo who sposored the night’s black pigs. The delectable dinner was perfectly capped off by Puey’s and Aspiras’ 64% Davao Dark Chocolate and Over-ripened Mangoes with Auro providing the chocolates used. Wines that complemented the courses were courtesy of one of the event co-presenters, Bacchus.

Makati Shangri-La Manila, another co-presenter, has showed its all-out support for this WWF-Philippines fundraiser as it very much aligned with the Shangri-La group’s “Rooted in Nature” philosophy and corporate social responsibility for a sustainable future in the Philippines, which is a manifestation of the group’s commitment to promoting greater traceability and transparency of food sources by working with local and sustainable providers. By 2020, the group’s goal is to serve 75 per cent more sustainably sourced food on their menus and through the “Rooted in Nature” dining experience, guests are enjoined in embracing and celebrating the benefits that sustainable food brings.

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Healthy Sunday Family Lunch

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 Artificial ( fake) grass and it looks real.   No need to worry about it dying and no need to maintain!  #h2hinteriorsHealthy Sunday Family Lunch (16) A fun and healthy Sunday family lunch today ? Thank you M. Noey @lopeznoey and Krie @kriepee for hosting ?? #h2hsundayfamilylunchHealthy Sunday Family Lunch (14) Healthy Sunday Family Lunch (13) Love the fresh lemon on the tableHealthy Sunday Family Lunch (18)  Grilled means healthier than fried :-)Healthy Sunday Family Lunch (11)  Fish is healthier than red meat :-) Veggies always healthy Healthy Sunday Family Lunch (12)Healthy Sunday Family Lunch (17)  Yummy fresh giant crabs from Bambi’s Gourmet KitchenHealthy Sunday Family Lunch (10) Healthy Sunday Family Lunch (6)  Make your own Poke bowl  @onopokeph Yum  #OnoPokePh#pokebowl #h2hsundayfamilylunch

Healthy Sunday Family Lunch (19)Healthy Sunday Family Lunch (1)poke bowl sunday lunch Added the fresh crab on the poke bowl!  Good idea chef Javs!!Healthy Sunday Family Lunch (5)Healthy Sunday Family Lunch (2)Healthy Sunday Family Lunch (3)  Pinkberry waffles with frozen yogurt!  YUM!!Healthy Sunday Family Lunch (7) Healthy Sunday Family Lunch (8)Healthy Sunday Family Lunch (15) Homemade human with very sweet mangoesHealthy Sunday Family Lunch (9)

Longest Bruschetta in the Philippines

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 The LONGEST bruschetta is found in @vabenepastadeliph in @centralsquareph BGC. We tried the Grande ( ofcourse :-) ) with 4 flavors last night – Picante, Trentina, Milanese and Piemontese. There is a 5th flavor Puzzona. It comes in Grande ( choice of 3 flavors 60 cms) and Normale ( 2 flavors 20cms) What a great idea !! #vabenepastadeliph

Longest Bruschetta in the Philippines (7)

 Chef Massimo Veronesi with the Normale size with puzzona topping
Longest Bruschetta in the Philippines (8) Longest Bruschetta in the Philippines (10) Bruschetta Promotion Va Bene Pasta Deli BGC Central Square
 Picante Longest Bruschetta in the Philippines (6)  TrentinaLongest Bruschetta in the Philippines (5)  Milanese Longest Bruschetta in the Philippines (4) PiemonteseLongest Bruschetta in the Philippines (3) Longest Bruschetta in the Philippines (2) Longest Bruschetta in the Philippines (1) Super yum !  Veal cheeks spinach ravioli mushroom sauce, veal jus, Parmesan cheese  Longest Bruschetta in the Philippines (11)Cooking lessons from Chef Massimo!!Chef Massimo Veronessi Va Bene Pasta deli cooking lessons 2017Click below to go to their website

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Lunch with Chef Noel dela Rama

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 Back in the home of Chef Noel.  I’m so at home here!!  He’s so nice and his food is so good  Book your meals already because he’s always busy!   Noel dela Rama noeldelarama@me.com #h2hchefs #h2hcateringservices#NoelintheKitchenLunch with Chef Noel dela Rama (11)Lunch with Chef Noel dela Rama (15)  I love watching him cook.  He is always so cool and calm when cooking.  He is also so neat!Lunch with Chef Noel dela Rama (14)  Bookings for August and September. Lunch with Chef Noel dela Rama (6) Lunch with Chef Noel dela Rama (5)Quick but fun lunch with Anton @antonbarretto and Leah @puyatleah
Lunch with Chef Noel dela Rama (16) Lunch with Chef Noel dela Rama (18) Lunch with Chef Noel dela Rama (1) Our tableLunch with Chef Noel dela Rama (13) Lunch with Chef Noel dela Rama (12) Lunch with Chef Noel dela Rama (17) Lunch with Chef Noel dela Rama (2) Lunch with Chef Noel dela Rama (4)Lunch with Chef Noel dela Rama (9) Lunch with Chef Noel dela Rama (8) Lunch with Chef Noel dela Rama (7) Lunch with Chef Noel dela Rama (3)Lunch with Chef Noel dela Rama (10)

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