All posts by Heart2Heart

ROGUE MAGAZINE CREATES ITS OWN BURGER, COOKIE, AND COCKTAILS THIS MAY

In celebration of Rogue’s 2015 Appetite Issue, now on its 8^th successive edition, the magazine partnered with six of today’s fastest-rising establishments to create dishes that best represent what Rogue stands for, each invention an embodiment of ambition, daring, and quality.

From 8Cuts Burger Blends we have the Rogue Pighead burger, named after the breaded brick of pig’s head terrine crowning the dish’s other fixings: pickled red onions and feta cheese over one beef patty, lying in a bed of 8Cuts’ signature Sauce No. 3. From Tony Boy Escalante’s Balay Dako, a newcomer to the Antonio’s Group, master mixologists Enzo Lim and Kath Eckstein-Cornista introduce us to The Rogue Cocktail Flight, an interpretation of the Rogue character as a series of cocktails each with their own brand of class. And from Churreria La Lola we are given a heightened interpretation of a much-loved merienda staple: the Rogue Xuxo, a churro overflowing with sweet Manchego cream and wrapped with strips of prosciutto, topped with chives and crisped sweet onions.

For the modern sweet tooth looking for something a little stranger, Miguel Vargas of Bucky’s Counter gives us The Rogue Bucky, a sinful fusion of brownies, fudge, and flourless chocolate cake with a subtle addition of whiskey giving quirk to the sweetness. FromScout’s Honor in Century City Mall, pastry chef Miko Aspiras gives us the Rogue Cookie, a dark reimagining of a classic and otherwise light-hearted confection, heaped with wild boar’s blood crème brulee contained within a dark chocolate shell. And from Sebastian’s Ice Cream’s Ian Caradang there is the Rogue Chilly Burger, a means to beat the heat in the form of a breakfast sandwich with snickerdoodle cookies for buns and salted milk, honey ice cream, and white chocolate Cheerios coalescing at its center.Each of the Rogue dishes are available in their select branches from May 14, 2015 onwards, as seen in the magazine’s 2015 Appetite Issue, now out on newsstands, bookstores, and Zinio.com/Rogue.

THE ROGUE BURGER — Available in all 8Cuts branches

The Pighead burger is a tribute to the diversity of pork and beef and the artistry that comes with nose-to-tail eating. Between two halves of a sesame bun, an 8 Cuts House Blend patty is layered with slivers of pickled red onions, squares of feta cheese, micro greens, and the shop’s signature Sauce No. 3. Peeking out from above the patty is a brick of pig’s head terrine—breaded and fried to a crisp, it is fundamentally scandalous, but rightfully enticing.

THE ROGUE BUCKY — Available in Bucky’s Counter, BF Homes

In an almighty trinity comprised of flourless chocolate cake, brownies, and fudge, the Bucky was conceived as an entity of pure sin. Claiming the devil as its master, its Rogue variety fuses fudge with elements of an Old Fashioned cocktail. The creation by Bucky’s founder Miguel Vargas renders an anti-brownie bolstered with the subtle taste of whiskey, enhanced further with the bright finish of candied orange skins.

THE ROGUE COCKTAIL FLIGHT — Available in Balay Dako, Tagaytay

Following its induction into Asia’s Top 50 Restaurants, the Antonio’s introduces their new restaurant, Balay Dako, this month. To mark its debut, Dako’s rooftop Terrazas Bar lines up a limited series of drinks aptly named The Rogues Gallery: a reimagining of Rogue magazine as a quartet of liquid scoundrels, crafted by master mixologist Enzo Lim  and Kath Eckenstein-Cornista. The cocktail flight fuses the best local ingredients—unique on their own yet collectively vibrant in a taste that is distinctly Antonio’s.

THE ROGUE COOKIE — Available in Hole in the Wall, Century Mall

Pastry chef Miko Aspiras’s idea for the Rogue Cookie was born in cold blood. Callous and impassive, the seemingly innocent pastry is heaped with wild boar’s blood crème brûlée in a dark chocolate shell. Devoured en masse, the clotted custard is thick on the palate, stained elegantly by fractals of its burnt sugar cap.

THE ROGUE CHILLY BURGER— Available in all Sebastian’s branches

Trust Sebastian’s Ice Cream’s Ian Carandang to craft thoughts of classis Sunday mornings—sun piercing through the blinds, newspaper crosswords at the dining table with a No. 2 pencil at the readyinto an ice cream sandwich. The Rogue Ice Cream Sandwich is a breakfast sandwich of salted milk and honey ice cream with white Cheerio crunch clumps between buttery snickerdoodle cookies.

THE ROGUE XUXO — Available in Churreria La Lola, SM Aura

Though Manila has always seen the churros and tsokolate combination as a quintessential afternoon treat, the Spanish contingency of the Las Flores group admits to another story. They divulge that drunken nights out end when freshly fried churros early in the morning begin. Hence the Rogue Xuxo, in which the hollowed out barrel of a churro is packed with a stream of thick Manchego cream. Strips of proscuitto are torched around its outer skin before being finished off with chives and crisped sweet onions.