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May 20, 2015

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Madrid Fusion – Mindanao Regional Lunch

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The last day of the Regional Lunch was the Mindanao Team

Congrats Alicia Sy, author of EAT OUT NOW and executive editor of Town & Country magazine, contributing editor to spot.ph and Yummy Magazine who was the curator for the Mindanao Regional lunch at Madrid Fusion. Team Mindanao – Jordy Navarra of Black Sheep; Tippi Tambunting of Massetto; Jackie and Roland Laudico of Chef Laudico’s Guevarra’s, Chef Laudico Catering, Chef Lau’s Pugon Roasters and Patisserie Filipino; Mark Tan of Allium; Bruce Ricketts of Mecha Uma; Carmina Mapa del Rosario of Crazy Cook and Juan Carlos de Terry of Terry’s

I’m so proud – this is my friend – Carmina Mapa del Rosario – the Crazy Cook from Davao At the Mindanao Regional lunch at Madrid Fusion. With her famous Ikog/ Balbacua – a rich stew made from braised oxtails and shanks in ginger, ground peanuts, red peppers, and an assortment of spices and herbs from Davao del Sur and Davao Oriental. Super yum!!!! This is how she described it to me before – Balbacua-
“The story behind this dish comes from market vendors and butchers who would stew their unsold/leftover cuts and sell it as a soupy ‘ulam’ the following day. Raf and I love eating it so I thought of making this Southern Filipino dish richer and meatier by using imported oxtails and shanks. I braise it for 6-8 hours in ginger, ground peanuts, red peppers and an assortment of secret herbs and spices from Mindanao. I was a bit surprised because in the beginning it was my family who just kept on ordering. And then in the past 3 months more people tried it and it now has a following from Manila foodies.”

I love these two!! Chef Tippi Tambunting and Chef Alec Santos from Masseto at the Mindanao Regional lunch at Madrid Fusion – 2 Amazing dishes!!!! Endulsao Chavacano braised pork belly and pickled radish served over heirloom rice and Chicken Satti with Adlai – adlai, chicken, tomatoes, coconut

Super nice and humble Chef Couple – Chef Roland Laudico and Chef Jackie Laudico. Chef Jackie was so generous with her sweets….because she’s so sweet 🙂 at the Mindanao Regional lunch at Madrid Fusion
Chocolate dessert Molten tablea chocolate cake with Coco nibs, golden cashew meringue and coconut sugar dulce de leche. Suman Pannacotta Adlai cake topped with coconut cream panna cottaChocolate pralines Roses, praline, Pineapple coconut, Mt. Apo Arabica beans. Trio of Mindanao fruits and cheeses- durian cheesecake, maligns chèvre gougers with banana caramel and pepato crisps with bignay jam.

Olive Puentespina the woman behind the famous Malagos cheese from Davao at the Mindanao Regional lunch at Madrid Fusion. I discovered the yummy cheeses from Malagos from my friend Rachelle many years ago and I was so happy to finally see how she looks in person 🙂 The real rockstars to me are our very own!

The beautiful Ana Lorenzana De Ocampo with her Farmacy booth at the Mindanao Regional lunch at Madrid Fusion – Langka with kasuy, Mango sorbet, Guyabano sorbet and Carabao’s milk. The line was so long all the time I’m lucky I got this shot and had to push away Chef JP 🙂 Sorry Chef JP

My gosh! I don’t drink but I don’t mind watching the shaking going on here 🙂 by Erwan Eussaff at the Niner Ichi Nana booth

[embedyt]https://www.youtube.com/watch?v=kbYL1itqKCE[/embedyt]

Foodies enjoying the food 🙂

May 18, 2015

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Madrid Fusion – Visayas Regional Lunch

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Undersecretary Berna Romulo Puyat organized 3 Regional lunches to feature the best of the Philippines together with New York City Chef Noel dela Rama as Executive Chef to make sure everything goes well

Team Visayas was curated by JJ Yulo

Behind the scenes of the regional lunches

Thank you to the Enderun students who volunteered to help out at the Regional lunches. There were 30 students

Barbacua Terrine by Ariel Manuel

Bam – I salad by Ariel Manuel

My favorite booth today at the Visayas Regional lunch at Madrid Fusion @madridfusionmanila because I love sunflowers and because I know Tracie Anglo Dizon designed it 🙂 and because I like watching brother and sister teams working together. Chef JP Anglo making batty

Capiz Diwal by Margarita Fores

Congrats Chef Tonyboy Escalante on Antonio’s being named top 50 Best restaurants in Asia. Because of this he has served as an inspiration to other people in our country. Dinuguan and put and Silay Lumpiang Ubod

Medley of Kinilaw

Past

Future

Roasted Baby lamb raised in Negros Oriental

Super yum

I was enjoying the organic lamb burger cooked by Chef Enting Labotan at the Visayas regional lunch with these guys only to find out they are the ones behind this delicious lamb!!! They now raise lamb ( Fr Australia) in Negros Occidental! It was Organic lamb ( 3 months Old) grass fed ( not feeds) Its a livelihood project by the government and now they have 10,000 lambs since they started in 2010. Thank you Negros Governor Alfredo Maranon! Thank you Ramon Uy – President of Organic Association of Negros. In photo also are Miller Serondo – with 4 farms in Sagay. Salvador Escalante with 10 satellite farms in Cadiz. They are now working on Peking Duck. They are looking for a good chef to cook it! I told them there’s many!!! 🙂 Governor says the best balut is Peking duck balut and he also boasted to me that Negros is the organic capital of the Philippines!

Sunshine Pengson – Dulce Gatas Cookies and Mango Rum Empanaditas

Don Papa Rum with Bartender Enzo Lim of Maharlika and Jeepney restaurants in NYC

Piaya Bar by Francine Uy of Fresh Start

Liquid Nitrogen ice cream at Bono Gelato

Raquel Choa of Ralfe

Pamela Cinco of Risa’s Chocolates

Coco Natura, the official sweeter of Madrid Fusion 🙂

Happy foodies at Madrid Fusion Day 2

April 15, 2015

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Manille Liquer Dalandan and Calamansi

By Heart2Heart | Proud to be Pinoy! | One Comment

Thanks to Undersecretary Berna Romulo Puyat I met Olive Limpe -Aw, President of Destileria Limtuaco & Co., Inc ( White Castle whisky ) which is the oldest distillery in the Philippines.

She is 5th generation of her 162 year old family business. A few weeks ago she introduced to us their latest product which is Manille Dalandan Liquer. ( they also have a Calamansi version ). She uses dalandan from Quezon and she pays double for the dalandan – first for the whole fruit and then the second for the rind which she pays another whole price for. She says that this is their company CSR ( Corporate Social Responsibility ) She is so nice! She told me that she does not want them to feel that they are being cheated or being squeezed too much and its their way of helping the local farmers. I wish we had more people like her. She’s an inspiration already with that one act of generosity and kindness.

Heart2Heart will definitely support Olive and her products. Looking forward to more products from this amazing woman and company

Manille Liqueur de Calamansi

Manille captures the essence of calamansi using the citrus fruit’s rinds to make a drink that is zesty, fresh and packed with an intense citrus aroma in a vodka base. It is perfect as a digestive or as a drink to cleanse the palate between courses. You can also take it as a chilled shot or on the rocks for a refreshing long drink. It can also be use it to prepare sweet and savory dishes that require any kind of zesty kick. Manille Liqueur de Calamansi will surely give your cocktails or dishes a unique twist.

Manille is also an all-natural product using calamansi fruit from Mindoro, the calamansi capital of the Philippines. There are no added flavors and preservatives while only natural plant pigment is used to enhance the liqueur’s color.

In the production of Manille, the company extends its support to the Mindoro calamansi farmers and an indigenous Mangyan community in Tugdaan. Organic calamansi grown in the Tugdaan mountains, Mindoro are handpicked every morning by the Mangyan farmers and carried down on foot to the processing plant located at the foot of the mountain.

The product is available in 750ml vintage bottle at P440.00 suggested retail price. It is also available in 750ml bottle with designed tin cannister, perfect for gift giving, at a suggested retail price of P495.00.

Manille Liqueur de Calamansi is set to be available in Rustan’s Supermarkets, Robinsons Supermarkets, Landmark, SM Kultura, WalterMart, Unimart, Shopwise, Puregold, Duty Free Philippines, Cherry Foodarama, Family Mart and 7-Eleven outlets nationwide.

Click below to go to their website

April 13, 2015

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STAMP DESIGN COMPETITION TO HONOR THE ULTIMATE CULINARY ARTIST: TERESITA “MAMA SITA” REYES

By Heart2Heart | Proud to be Pinoy! | No Comments

Her life story, though oft-told, has been repeated time and again as a means to encourage the ordinary Filipino to rise above their circumstance and achieve the same significance and distinction that thiswoman has accomplished.

Born in Manila on May 11, 1917, Teresita “Mama Sita” Reyes learned exceptional housekeeping, marketing and cooking early in life. As the eldest girl in a family of 12 children, she had to help her mother cook and care for their big family. She travelled to Divisoria early to market. From her mother, she got acquainted with all sorts of vendors—from vegetable and food hawkers, fish mongers, butchers, and sellers of rice cakes and other delicacies.

From her mother and from her daily encounters with the ordinary folk, Mama Sita learned how to combine ingredients to create the wonderful flavors of native Philippine cuisine. Her inherent sense in cooking allowed her to experiment and concoct her own wonderful flavors. Having become a mother to a large family herself, Mama Sita found inspiration to cook and invent various culinary treats. It was during her travels abroad that Mama Sita was inspired in sharing the flavors of the Philippines. She has always believed Filipino cooking is at par with the world’s best cuisines.

Mama Sita’s Story… Through Art

In celebration of the life and times of Teresita “Mama Sita” Reyes, and in honor of her contribution and continued influence in the propagation of authentic Philippine cuisine, a series of commemorative stamps was initiated beginning March of 2013. The effort proved an effective way to preserve her legacy and stress her advocacy to champion indigenous Filipino culture.

This year, the Mama Sita Foundation is spearheading the creation of the Mama Sita

commemorative stamps through the “Mama Sita Stamp Design Competition”. The competition, apart from creating an image representative of Mama Sita worthy to be reproduced as a commemorative stamp, also hopes to encourage the creativity of Filipino art students, professional artists and art enthusiasts.

Theme & Criteria

Artworks submitted for the competition should communicate Mama Sita’s image as well as her contributions to the propagation of Filipino culinary culture. A brief explanation should accompany the entry. The competition, open to all high school and art students, artists, and art enthusiasts, accepts all art media types except digital art and photography.

Entries to the “Mama Sita Stamp Design Competition” may be sent through e-mail, scanned or photographed, to info@msita.com. They may also be submitted to the Mama Sita Foundation at 131 F. Manalo St., San Juan, Metro Manila, complete with contact details. Deadline for submission is May 1, 2015. More contest details are available at the Mama Sita website: www.msita.com.

March 17, 2015

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BONO Artisanal Gelato is Top 16 Finalist at the Gelato World Tour 2015

By Heart2Heart | Proud to be Pinoy! | One Comment

We visited Bono Gelato in SM Aura. All the ice cream is made fresh right at the back of the counter

I am suspecting this is Movie night – which has potato chips, caramel and malt balls BONO Gelato has something for everyone with dairy-free (Cioccolato, Taho and sorbets) and low-sugar (Cappuccino and Stracciatella) flavors.

Low-fat: Ice cream contains 18% or more butterfat while gelato only contains 4 to 8%

Gelato uses more whole milk than cream

Gelato is slow-churned for less air and more flavor

Bono gelato is churned daily and hand-crafted in small batches.

BONO Gelato uses the slow-churning method of Cattabriga’s Effe mixers, the mark and standard of authentic Italian gelato.

Each batch is made no more than 12 to 20 hours prior to your enjoyment

Our gelato is stored in Pozzetto cabinets to ensure the least amount of air & light contamination while also preserving a constant temperature.

BONO Gelato uses only the finest, freshest, in-season ingredients sourced locally and globally to ensure the best quality.

Their latest flavor – Kooky Monster which the kids love. It’s cotton candy flavor with marshmallows, chocolate chip and cookies 🙂 I like looking at it because it reminds me of Sesame Street’s Cookie Monster 🙂

They always have 12 flavors at one given time. All the ingredients are all freshWe had a hard time deciding what flavor we wanted!

So they served us a little of every flavor! 🙂

Gelato buffet at Bono Gelato – We had a tasting of all 12 flavors available at SM Aura! Milo Dinosaur**, Butter beer**, Pistachio, Movie Night, Cioccolato** (70% Dark chocolate dairy free), Mango Ube Symphony, Vanilla Bean**, California Strawberry**, S’mores, Kooky Monster, Cappuccino Low Sugar, Matcha & Azuki. Those with a ** are my favorite flavors

We also got to try the Mango Ube Symphony which qualified as one of the Top 16 Asia Pacific Finalists vying for the World’s Best Gelato. You can really taste the rum soaked mangoes!! You have to be present to vote and it will be in Singapore -so for all of you out there in Singapore – we need your votes!

BONO Artisanal Gelato is proud to represent the Philippines as one of the Top 16 Asia Pacific finalists vying for the “World’s Best Gelato” title at the Gelato World Tour on March 20-22, 2015 at Marina Bay Sands in Singapore. BONO Artisanal Gelato’s Mango Ube Symphony bested 40 entries from 50 countries to qualify as one of the TOP 16 Asia Pacific finalists.

Witness world-class artisan gelato chefs present their creations as the top three winners of the competition will go on to compete in Italy against winning flavors from around the world at the Grand Finale of the Gelato World Tour in September 2017 for the coveted World´s Best Gelato title.

BONO Artisanal Gelato debuted in December 2012 specializing in artisanal gelato using the finest, all-natural ingredients and contemporized authentic gelato making technology. Small batch, slow-churned gelato is produced daily using top of the line gelato machines from Italy. The gelato is then stored and served out of Pozzetto cabinets to ensure the least amount of air & light contamination while maintaining a constant temperature.

Zarah Zaragoza-Manikan, Chief R&D of BONO Artisanal Gelato will showcase Mango Ube Symphony, a combination of two iconic Philippine flavors – smooth mango gelato heightened with swirls of purple yam jam, accented with rhum-soaked dried mango strips, for a truly irresistible (and colorful) symphony of flavors.

The Gelato World Tour is presented by the prestigious Carpigiani Gelato University and the world’s premier gelato and artisan confectionery expo, Sigep-Rimini.

Get the real scoop at the following BONO Gelato branches: Lower Ground Floor SM Aura, Ground Floor The Podium, Ground Floor Mega Fashion Hall SM Megamall and Ground Floor Mall of Asia Main Mall.

BONO Gelato also caters private events and creates custom flavors, for inquiries and bookings contact Beryl Chan at 0917-8912653 or email berylchan@gelatobono.com. Keep up with the latest BONO Gelato news on facebook.com/BonoGelato and Instagram/@bonogelato or log-on to www.gelatobono.com.

February 21, 2015

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Beti at Suka

By Heart2Heart | Proud to be Pinoy! | No Comments

We received an interesting gift from Pia and Quincy.

Beti at Suka

Just fry it and it comes out puffed. I love that it’s Pinoy and happy to discover our very own

February 20, 2015

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Costa Pacifica ‘ Joins World Travel Market in London ‘

By Heart2Heart | Proud to be Pinoy!, Travel | No Comments

Costa Pacifica recently took part in the World Travel Market, the leading global event for the travel industry. Held last November 3 to 6, 2014 in London, the World Travel Market (WTM) 2014 was an amazing success with almost 52,000 delegates from around the globe attending the 4-day event.

Representatives of Costa Pacifica and Baler were in full force to entertain visitors of the Baler booth. In attendance at the World Travel Market 2014 were Senator Sonny Angara, CNN’s Richard Quest, Philippine Ambassador to the UK Enrique A. Manalo, Philippine Consul General to the UK Senen Mangalile, Gloria Angara, Ana Angara, and Cynthia Garcia Eidell among others.

Now on its 35^th year, WTM is a vibrant must attend business-to-business event presenting a diverse range of destinations and industry sectors to the United Kingdom and International travel professionals. Senior travel industry professionals, government ministers and international press, embark on ExCeL – London every November to network, negotiate and discover the latest industry opinion and trends at WTM.

Costa Pacifica is located at Buton Street, Sabang, Baler, Aurora. Sabang Beach is a few minutes away from the Baler town proper and about 230KM northeast of Manila. For details and inquiries, log on to inquiry@costapacificabaler.com

January 16, 2015

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Rooftop Bar at Andaz Hotel

By Heart2Heart | Proud to be Pinoy!, Travel | One Comment

Our friends, Mike and Roselen told us to check out the rooftop bar, so we did. When we got up this is the first thing we saw. They knew I was arriving!!! haha!! This is the chapel where you can get married. I am sure there is a more beautiful view during the dat since it is all glass around

Thanks to Adrian, the Manager, He toured us around

Kenneth Cobonpue chairs!!!! This is what Roselen told us to look for. BEAUTIFUL!! There were more on the other side of the bar but I could not take photos since there were people seated.