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Category Archives: Steaks
The gang got together at Bulgin and Lils house to have burgers!! They set up tables outdoors by the pool and it was really nice!
Of course the boys sat together
and the girls sat together 🙂
Thanks to Bulgin and Lils for hosting and preparing the grill and the garnishings
and James brought his Bryan Flannery burgers which he shaped
and seasoned himself with so much passion:-)
Then it was grilled!!!
IT WAS SO YUMMY!!!!!
It was October only and Lils had her christmas tree up already – a very tall one in her high ceiling living room!
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Aside from the BEST STEAKS, Bryan Flannery has created something so UNIQUE for the burger lovers out there. He combines and comes up with his own BURGER BLENDS! This is the first time we ever encountered such burgers!! And they taste really great!!! THE BEST BURGERS IN TOWN!
Burger Blends 4 lbs. (it’s packed in 1 lb bags and you can choose any combination below). This 1 lb pack can be divided into 3 or 4 burger patties depending on what size of burger you want
P 2,500.00 for 4 packs
The Even Better
The More Betterer
The Flat Out Crazy
The Soon To Be Illegal
Each kind of burger has a different fat content, see below for the different blends
This is how it looks cooked!!! YUMMY!!!!
James uses a non stick burger press
Also, important is to season your burger with salt and pepper when cooking- that is all it needs, salt and pepper and use a cast iron pan
Previous entries:
Bryan Flannery Feature in EyeOnWine August 27, 2010
Bryan Flannery Steaks August 24, 2010
Meeting Bryan Flannery August 23, 2010
Bryan Flannery at Mamou July 1, 2010
Bryan Flannery at Masseto June 16, 2010
Bryan Flannery’s Rib Cap July 21, 2010
Bryan Flannery Burgers June 17, 2010
For orders, please contact:
Weng Atanacio (9am to 5pm Monday-Friday)
email address: weng@jaricmarketing.com
Telephone #: 898-1371 or 76 Mobile #: 0917 801 6875
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Thanks to Noel Ermitano for the write up on Bryan Flannery. For those of you who enjoy fine wine with fine food, visit EyeOnWine
Click on the entry to go to EyeOnWine
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After many months, Heart2Heart is happy to post finally the steaks. For so long, when I am about to post the steaks, the stocks run out. We love Bryan Flannery products and we hope that you will enjoy them too. Take some time to read below and find out what makes Bryan Flannery different from the rest…
We could not find US Prime dry aged steaks in Manila which is why we were happy to discover Bryan Flannery through a friend.
The beauty of Bryan Flannery steaks is that it is PRIME and aside from being PRIME, Bryan still selects and narrows down the selection and that is where the term PRIVATE RESERVE comes in. Another difference is that it is California beef ( Private Reserve )
Be assured of the quality and taste of the beef from Bryan Flannery. One of our favorite steak restaurants in the US is Peter Luger. Peter Luger uses dry aged porterhouse, when we found out Bryan Flannery sells dry aged steaks, we were very excited. He even custom aged our porterhouse 52 days.
Previous Entry: Bryan Flannery at Mamou July 1, 2010
PRODUCT LIST
1.) Rib Eye 8 oz and 12 oz
2.) Midwestern Rib Cap 1.5 lbs ( Half of the size in the photo )
3.) 16 oz. T-Bone
4.) 12 oz New York Steak
5.) 52 Day Aged Private Reserve Porterhouse ( 20 oz.)
This is a “custom” order as it is aged longer than normal
Click below on some previous Entries, I will be posting more on how to cook the steaks, watch out for them:
Meeting Bryan Flannery August 23, 2010
Bryan Flannery at Mamou July 1, 2010
Bryan Flannery at Masseto June 16, 2010
Bryan Flannery’s Rib Cap July 21, 2010
Bryan Flannery Burgers June 17, 2010
For questions, pricing and orders, please contact:
Weng Atanacio (9am to 5pm Monday-Friday)
email address: weng@jaricmarketing.com
Telephone #: 898-1371 or 76 Mobile #: 0917 801 6875
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The road trip continues. Of course we had to fly first from New York to get to San Francisco 🙂 We stayed in the city but found ourselves going out of the city most of the time. We drove around 2 hours from the city to get to Corte Madera to meet the great guy behind the wonderful steaks that James has been bringing in.
We only met Bryan by phone and through his website
We saw his shop and was surprised to see that it is a full line gourmet store and that he sells more than just steaks
and finally we meet the real Bryan Flannery! He is a superstar to us and we are honored to meet him! Just like any good and well run business, it is important that the owner is there and is hands on. One of the nicest things about doing business is meeting the people behind the company. Learning about them, how they grew their business and how passionate they are.
He took us to what he calls his “Playroom”
Wow!! This is where he dry ages his beef.
Most of the steaks are already sold and reserved for clients! It’s a good thing we have some allocation for the Philippines 🙂
Even Javier was amazed!! “Bryan Flannery is the coolest guy I have ever met!”
Javier enjoyed his visit and he could not resist to ask Bryan for some brownies from the shop which were really really good we fought over them in the car!
More to take home from Bryan- Pork rib cap
My request 🙂
Bryan Flannery at Mamou July 1, 2010
Bryan Flannery at Masseto June 16, 2010
Bryan Flannery’s Rib Cap July 21, 2010
Bryan Flannery Burgers June 17, 2010
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Is your favorite cut of steak the Rib Eye?
Do you save the “outer lip” or edge of the rib eye because it is tastiest part of the steak?
Well imagine having a WHOLE steak that is just from this part of the rib eye…..the RIB CAP….
My husband, James, has a few pieces left in 1.5 lbs rolls, so hurry since the next shipment will still be in mid August
For orders, please contact:
Sonia de Guzman (9am to 5pm Monday-Friday)
email address: sonia@jaricmarketing.com
Telephone #: 898-1371 or 76
Mobile #: 0917 801 6875
Thanks to our friends for helping us document cooking the rib cap. The rib cap is very rich in flavor and taste, James suggests that you do not eat this as a main dish but sort of like a side dish. So the 1.5 lbs roll can serve 4 to 6 people.
Chef JM Lagdameo’s style
Chef Tita Ludette Moy’s style 
Instead of cooking the whole roll, slice it into pieces – sort of like Filet Mignon cut
Seasoned with salt and pepper
Cook on high in skillet
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Heart2Heart was so happy to go back to Mamou! And this time, we were honored to have Oye and Malou serve us and dine with us!!! Malou is so passionate about food and passion drives you to do great things! Which explains why Mamou is so successful!
She explained some of the dishes to me and she said that through her travels and her experiences in many restaurants all over the world, she tries to make her own version and shares them with everyone through her restaurant.
Previous Entry
Weekend Brunch at Mamou December 13, 2008
Peter Luger of the Philippines October 1, 2007
James is making his rounds and asking the BEST chefs in the country to cook his steak for him! So we asked Malou to cook a 52 day Dry Aged Porterhouse steak because he knew Malou is the Peter Luger of the Philippines 🙂 and only she can make it closest to the real thing
Thanks Oye and Malou! More power to you!!! Hopefully we can announce more good news soon!!
Oye and Malou were very kind to host us…we also invited Raffy and Carmina, who love steak too
Oh my gosh!!!!! i just had to order this!!!!!!!!!!!! YUMMY!!!!! Thanks Malou for serving this to me!!! We all enjoyed it!
After having the starters, Malou took me with her to the kitchen and wow! You cannot imagine the number of steaks and lobsters that came out of that kitchen that evening! It was torture for me to smell and watch the dishes!!! but I was in heaven just “window eating” ( is there such a thing? ) 🙂
One of their specialties!! All the lobsters were reserved already that evening! That is how popular they are!
And here is where all the good food is cooked! Malou is always so good to share
Malou told me this pan is 17 years old!!! And she used it to cook the porterhouse!
Everyone enjoying the steak!!! A good steak deserves to be cooked the proper way!
The menu changes once in awhile and they are in Volume 3 already
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James is continuing his sampling of steaks… but this time we had Bryan Flannery burgers with the expertise of Gerry and Tina who prepare burgers for us all the time
Previous Entry: Grilled Burgers and Hotdogs June 9, 2009
Bryan Flannery at Masseto June 16, 2010
A whole table of garnishings for the burgers!
It was more special this time because Tina cooked Bryan Flannery burgers! It is the best! Thanks Gerry and Tina for hosting!
Different ways of having our burgers, we all have our own choice of garnishings and our own way of eating burgers and we are so happy we have many choices at Gerry and Tina’s place
Wow! That is a lot to put on a burger! 🙂
Splitting an already small burger 🙂
With cheese oozing out…Miam Miam!
Trying to organize the plate with all the garnishings…just too many to put all at once inside 🙂
A simple burger with just onion rings
Oops! A Hebrew National Beef Frank! DELICIOUS!! James brought this in also from the States
Await the arrival of these burgers and Heart2Heart will announce in detail once they are available for sale!
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