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KULINARYAA FILIPINO CULINARY MAGAZINE | JANUARY 2012

2nd Annual

COOKING COMPETITION + FOOD TASTING SHOWCASE + FILIPINO BAZAAR + PILI NUT COOKOFF Ramar Foods Is Proud To Be A Sponsor Of The 2nd Annual Kulinarya Filipino Culinary Competition!

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Pancit Kit Chicken Adobo Find and follow us online at filipinoatheart.com. facebook.com/kusinamaria @kusinamaria MESSAGE FROM THE PHILIPPINE SECRETARY OF TOURISM GREETINGS FROM THE MAYOR OF SAN FRANCISCO ur warmest congratulations and greetings to the officers and staff of the Philippine Consulate General in San Francisco and its attached agencies (DOT, DTI, PNP) for organizing n behalf of the City and the 2nd Kulinarya: A Filipino Culinary Showdown to be held on 21 January 2012 at O County of San Francisco, the Carnelian by the Bay Restaurant along Embarcadero in San Francisco, California. it is with great pleasure Culinary tourism has been a major part of our vision in making the a preferred O that I welcome you to the 2nd tourist destination in Asia. It has become a vehicle for both foreign and local tourists to discover ANNUAL KULINARYA: A FILIPINO the rich culture and tradition of peoples in various regions of our country. We are confident that CULINARY SHOWDOWN, being each locality can offer a variety of cuisine that satisfies the discriminating palate of our visitors. held on January 21, 2012 at the I understand that Pili Nut which is grown mostly in Bicol Region would be introduced in this Carnelian By the Bay Restaurant competition, not only as an ingredient for but also as an ingredient for savory food items. in San Francisco. KULINARYA aims The DOT management fully supports the staging of Kulinarya to elevate public appreciation for Competition which aims to elevate the status of that Philippine Cuisine and encourages our residents to explore the is comparable with other popular cuisines of the world. This is indeed various dishes available at many Filipino restaurants throughout a laudable endeavor as it harnesses the talents and prowess of Filipino our City and County. KULINARYA also celebrates the outstanding chefs, foodies and other culinary enthusiasts in improving the quality culinary skills and talents of local Filipino American chefs who of taste and presentation of Filipino dishes. We hope that this initiative are making significant contributions to will be undertaken not only throughout the United States but also in the community. other parts of the world. San Francisco has always been more than a place. San Lastly, I wish to extend my sincere gratitude and best wishes to the Francisco is an idea – the idea that diversity builds a stronger six (6) finalists who have devoted their time and efforts in participating society, that tolerance advances democracy, and that in this contest. compassion is essential for a better world. San Francisco is a small city that dares to dream big, bound only by our capacity to imagine. I am proud to be the Mayor of a city that celebrates Mabuhay! diversity and multiculturalism as a way of life and takes pride in its vibrant Filipino community. Ramon R. Jimenez, Jr. I applaud those of you who contributed to making this Philippine Secretary of Tourism event a true success, including the Philippine Consulate General in San Francisco and Filipino American Arts Exposition. Congratulations to the organizers of this event and to all of you WELCOME FROM THE PHILIPPINE CONSUL GENERAL IN SAN FRANCISCO for supporting this exciting celebration of culinary and cultural he Philippine Consulate General and its attached agencies join the members of the Filipino achievement at its best. Good luck to the chefs, and best wishes American communit in looking forward to another year full of opportunities for joint efforts for a successful event!

to proudly showcase the Philippines and its rich heritage and traditions. T With warmest regards, To begin this year, I warmly welcome all to the 2nd Kulinarya Showdown cooking competition finals this January 21 at its new venue at the Carnelian by the Bay restaurant. Edwin Lee The 2nd Kulinarya Showdown cooking competition follows through after the first Kulinarya Mayor Showdown successfully held in 2010. With this pioneering event we signal once more the continuing advocacy to increase awareness and heighten appreciation of Philippine cuisine and its infusions into the American mainstream palate, and to engage the Filipino American community to proudly promote and increase awareness of their rich culinary heritage. As cooking and eating are rituals and traditions that have found TABLE OF CONTENTS a niche into every culture, Kulinarya Showdown showcases the Philippines’ own interpretations of these rituals and traditions handed Message from Philippine Secretary of Tourism ...... 03 down through generations of family cooking, offering culinary delights Welcome from the Philippine Consul General ...... 03 that draw richness and diversity from the many flavors and spices of over Greetings from the Mayor of San Francisco ...... 03 7,000 islands, and enhanced by rich historical cross-cultural influences. Kulinarya: A Culinary Showdown ...... 04 Let us witness once more the talent of our Filipino American Program of Events ...... 04 chefs, the food offerings of our various Filipino restaurants and food Kulinarya Partners ...... 04 ingredient providers in the Bay area as the cooking competition, the Kulinarya Contestants ...... 06 food sampling and ingredient showcase area unfold during the 2nd Filipino Favorites ...... 08 Kulinarya Showdown. Kulinarya Emcee and Judges ...... 10 Let us proudly watch as the special feature and cook-off for the Pili Goes Gourmet ...... 12 Philippine Pili Nut – the latest of Philippine ingredients being introduced Green Cuisine ...... 14 to the US market also take place during this event. TRENDING: It’s More Fun in the Philippines! ...... 16 I extend sincere thanks and congratulations to all co-presentors, Expedition: Philippines ...... 17 sponsors, participants and supporters for making Kulinarya Showdown a Top 10 Things To Do in the Philippines ...... 17 continuing and enriching experience, and a vibrant fulfilling advocacy PISTA: It’s Fiesta Time ...... 18 To all, let us celebrate Philippine cuisine. Let’s go Filipino ! The Next Tourist Attraction ...... 19 Ambassadors and Consuls General Tour 2012 ...... 20 Marciano A. Paynor, Jr. Filipino Dining Guide / Travel Directory ...... 22 Consul General Food Tasting Showcase / Filipino Bazaar ...... 22

KULINARYA: A FILIPINO CULINARY SHOWDOWN • JANUARY 2012 • 03 Saturday, JANUARY 21, 2012 3:00 PM – 8:00 pm Program CARNELIAN BY THE BAY The 2nd Kulinarya: A Filipino Culinary Showdown RESTAURANT of Events ONE FERRY PLAZA, ulinarya is a favorite Filipino Six talented Filipino American chefs (three from San Francisco term for “culinary” or “cuisine” that each of the amateur and professional divisions), had its auspicious beginnings as who emerged as Kulinarya’s finalists, are prepared a cultural tourism program of the to unveil their creative, passionate, and soulful KPhilippine Department of Tourism a few years interpretations of soup or appetizer, two entrees 3:00 p m Doors open ago. It is definitely sweeter for Kulinarya’s second (the quintessential Adobo and their winning 3:15 p m Pili Nut presentation, tasting and cookoff time around as a cooking competition, food dishes from the Semi-Finals), and Filipino-style

showcase, and Filipino bazaar. . 4:00 p m Culinary Showdown starts – Amateur Division Several of the Bay Area’s Special for this 2nd Kulinarya 4:30 p m Welcome by emcee Franco Finn Filipino restaurants and food Showdown is a separate 4:50 p m Food Tasting Showcase area opens distributors will showcase competition and presentation and offer their own versions that feature the Pili Nut --- a 5:30 p m Begin Plating of Dishes – Amateur Division: of popular Filipino dishes and new Philippine ingredient that • Presentation of starter courses • Presentation of first courses (adobo dish) food items, using Philippine is making a huge splash in its • Presentation of second courses ingredients available in the introduction to the US market. • Presentation of desserts American marketplace. As a come-on to showdown

The 2nd Annual Kulinarya attendees, a special drawing 5:45 p m Pili Nut presentation and food sampling Showdown continues to aim that features a round-trip ticket 6:00 p m Culinary Showdown starts – Professional Division for the “higher notch in the to the Philippines as the top 7:00 p m Begin Plating of Dishes – Professional Division: culinary world” --- elevating the appreciation of prize is raffled off. • Presentation of starter courses Philippine cuisine to Greater Bay Area residents Kulinarya’s call to action --- Let’s Go Filipino! • Presentation of first courses (adobo dish) as well as improving the quality of taste and --- allows everyone to learn, explore, and savor • Presentation of second courses presentation of Filipino dishes through a Filipino cuisine at its best, in its traditional and • Presentation of desserts competition among chefs, foodies, and other innovative forms. Part of the event’s proceeds 8:00 p m Tabulation of scores – Professional Division culinary enthusiasts. If Filipino Adobo or will benefit those who were affected by Typhoon Pancit (and its many derivatives) is tenaciously Sendong. 8:15 p m Remarks by Tourism Director Rene de los Santos promoted to be as mainstream as Apple Pie, It’s more fun wherever worldwide 8:20 p m Announcement of Winners: then more residents would be encouraged to try celebrate and gather with their favorite food and • Amateur Division Winner various Filipino dishes and patronize Philippine drinks. It’s more fun in the Philippines. It’s also • Professional Division Winner restaurants in the Bay Area, thus increasing the more fun where the Filipino heart is. demand for Philippine-made food products. The Philippine Consulate General in San p r o g r a m o f e v e n t s s u b j e c t t o c h a n g e Kulinarya also proudly pitches its message Francisco, Philippine Department of Tourism, that the Philippines is a prime culinary tourist Philippine Department of Trade and Industry, destination. Philippine National Police, Philippine Center The Semi-Final Competition in October 2011 San Francisco, and the Filipino American Arts Kulinarya Steering Committee Consul General Marciano A. was held at the Filipino-centric mall, Season’s Exposition are the Hosts of the 2nd Annual Paynor, Jr. | Mrs. Teresita Paynor | Deputy Consul General Alfonso Ver | Consul Jaime Ramon Escalon | Consul Reginald Bernabe | Marketplace at Landess in Milpitas, California. Kulinarya. Vice Consul Leah Victoria Rodriguez | Tourism Director Rene R. de los Santos | Trade Commissioners Josephine C. Romero and Michael Ignacio | Police Sr. Superintendent Lyndon G. Cubos | Mr. Roberto De Kulinarya Partners Lara | Ms. Glea Saunar | Mrs. Laline Ver | Ms. Lina Romasanta | Ms. Sonia Delen | Mr. Al S. Perez | Mr. Joe Manarang | PICPA USA

Kulinarya Secretariat Project Director: Tourism Director Rene R. de los Santos Assistant Project Director: Consul Reginald Bernabe San Francisco Coordinators: Ms. Ma. Debbie C. Gallano, Mr. Juan Gabriel E. Agcaoili, Ms. Teresa Bautista, Ms. Mylene Juan , Ms. Glea Saunar and Mrs. Laline Ver MAGAZINE Contributors Juan Gabriel E. Agcaoili, Bambi G. Arambulo-Torres, Theresa Bautista, Vice Consul Reginald Bernabe, Tourism Director Rene R. de los Santos, Debbie C. Gallano, Kristela Mendoza, Albert Rivera, Tim Luym, Gloria Ramos, Jerrick Figueroa, Arlene Nuñez, Glenda Barreto, Lorna Dietz and Gemma Nemenzo MAGAZINE Graphic Design and Production Al S. Perez Acknowledgments The Kulinarya Organizers wish to express their sincere gratitude to the following for their invaluable contributions to the success of Kulinarya: A Filpino Culinary Showdown: sponsors, media companies, restaurants, officers and personnel of Philippine Consulate General and its attached agencies, volunteers/sudents of CCA and USF, PICPA USA, and all those who have extended their support to this project. Copyright 2012, Philippine Department of Tourism. All rights reserved. No part of this publication may be published without the expressed written permission of the Philippine Department of Tourism. 447 Sutter Street, San Francisco, CA 94108, 415-956-4060, [email protected], www.ExperiencePhilippines.org KULINARYA: A FILIPINO CULINARY SHOWDOWN • JANUARY 2012 • 05 Kulinarya Contestants

PROFESSIONAL Who Will Be DIVISION

The Next Top Albert Rivera Kristela Mendoza Tim Luym Filipino Chefs? AMATEUR DIVISION

Gloria Ramos Jerrick Figueroa Arlene Nuñez

PROFESSIONAL DIVISION Top-10 new restaurant of 2006, Luym returned to his spend time with his wife and two young sons, Albert’s summers in Tarlac where the kusineros came home cultural roots. Using authentic Asian recipes and the passion was reignited in the kitchen of Va de Vi, one from the market with live fish, chickens and frogs. KRISTELA NAZARIO MENDOZA freshest ingredients available in the Bay Area, Luym of the San Francisco Chronicle’s Top 100 Restaurants. Yes, they were free range and organic! I watched Kristela graduated at California Culinary Academy, preserves cultural integrity in each dish. “Our food is He is now the Sous Chef at the sophisticated Metro Picong, my favorite kusinero, skin frogs, fillet bangus, and received an A.O.S. degree in a Le Cordon Bleu not a fusion of cultural influences embodied thru food, Lafayette. Inspired by the foods he loved as a child; pluck chickens and prepare these into mouthwatering accredited program. Kristela completed an externship but rather an exploration of Asian roots and reflection Albert aspires to incorporate a unique Filipino flair into delights. “ She continues, “I’m not a trained chef by any at the Rockefeller’s Caneel Bay Hotel and Resort in St. on culture, lifestyle and available natural resources.” his dishes. means, I just love experimenting with food that I’ve John U.S.Virgin Islands. She currently works as the Now a restaurant consultant and consulting chef, tasted and attempt to make a better version.” Executive Chef at Pyramid Breweries in Berkeley, CA. Luym continues to elevate Filipino and Southeast Ms. Ramos believes that food is a universal She is “Iron Chef 2010” champion at the Sysco Asian cuisine to new heights at Attic Restaurant in AMATEUR DIVISION language. Many differences in geography and culture San Francisco Annual Product Show held at the San San Mateo. His other projects include Urban Picnic, an slide away when food becomes the topic and meals are Mateo County Event Center, where she harnessed her ethnic inspired soup, salad, and sandwich quick service ARLENE NUÑEZ shared. Food bonds people together and it also paves creativity and expert execution – delivering winning establishment in the Financial District of San Francisco. Arlene who migrated in the USA some 26 years the way to new friendships. “As a former educator who dishes throughout the competition. Kristela proved Luym is also the principal behind the WoW Trucks ago, was born and raised in the Philippines, been had the gamut of ethnicities in my classroom, I used to that life is what you pour into it as she defeated her including the WoW Truck that has been dishing married for 21 years and have three children. She is have the kids share food from their homelands as a way competitors with her culinary chops to triumphantly out local and organic silog plates to the streets and a skilled career professional with more than 20 years of fostering enlightenment and understanding. It was capture the title of Iron Chef. Featured in “Dining Out festivals in the Bay Area. of customer service management experience. Aside always the highlight of their year!” with Gene Burns” in KGO Radio. from her profession, she has the passion for cooking. In addition to being a “foodie,” Gloria Ramos is a Menu She started cooking at the age of 12 and specializes published author and an exhibited artist. Menu Starter: WOW Quail Egg Silog Bite in , cakes and Filipino dishes. She pursued her Starter: Green Mango Salad Soup: Water with Fresh Vegetables culinary skills at Sylvia Reynoso Galang Cooking School Menu 1st Course: on Rolls and Lime Caviar in the Philippines. Besides raising her family and Starter: Bukid sa Nayon – salad with sitaw tudo 2nd Course: Pork Adobo Osso Bucco 1st Course: Drunken Lengua Estofadoa with having a successful career in the US, one of her ultimate (black eyed peas); shredded green papaya; salted Dessert: PILI- with Pili Cream Wild Mushrooms goal is to own a restaurant. eggs etc. Reduction 2nd Course: Crispy Oxtail Adobo 1st Course: Marikit sa Paningin – soup kalabasa Dessert: TCHOkolate with Salt Cod Tuyo Menu soup with shrimps and long beans Starter: Vegetarian Fresh Lumpia 2nd Course: Sinaplutan na Adobo – spicy chicken TIM LUYM 1st Course: Authentic Filipino Kare Kare adobo lettuce wraps San Francisco Chronicle three-star executive chef/ ALBERT RIVERA 2nd Course: Savory Adobo Banh Mi Dessert: Malingat na Pagnanasa – layered pili nut owner Tim Luym brings cultural reflection to Asian Born in , Albert Rivera came to California at Dessert: Taste of the Philippines Sampler Trio – cake dessert cuisine. Luym, also a 2007 San Francisco Chronicle the age of 10. Discovering his passion for cooking, he Cupcake, Halo Halo Cake Rising Star Chef, adds a contemporary twist to timeless entered the culinary program at Contra Costa College. and Coconut-Pandan Mini Asian dishes bred by street vendors, hawkers, and the He began his culinary career as an intern at Plouf in San JERRICK FIGUEROA native peoples without losing sight of the cultural Francisco for a year and half. While interning, he began Menu identity. After obtaining a degree from the California managing the kitchen at Shinsen in Hercules, California GLORIA RAMOS Starter: Lumpia Culinary Academy in San Francisco, Luym’s passion for where he learned the delicate balance of Japanese A self -professed “foodie,” Gloria Ramos loves to 1st Course: OxTail Kare-Kare cooking led him to work with acclaimed chef Melissa cuisine. He continued his journey at various restaurants eat, and cook for her family and friends. “I got my 2nd Course: Chicken Adobo Perello (Frances) at Charles Nob Hill and Fifth Floor. in San Francisco, improving his culinary skills and introduction to cooking from my grandmother’s Dessert: Ube Sans Rival At the now shuttered Poleng, San Francisco Chronicle expanding his palate along the way. After a hiatus to kusineros (male cooks). My cousins and I spent

06 • KULINARYA: A FILIPINO CULINARY SHOWDOWN • JANUARY 2012 KULINARYA: A FILIPINO CULINARY SHOWDOWN • JANUARY 2012 • 07 Winning FILIPINO FAVORITES Recipes These are recipes of dishes prepared by the finalists during the preliminary round of the competition, which was held at SEASON’S MALL IN MILPITAS on SATURDAY, OCTOBER 22, 2011.

DECONSTRUCTED the quarter legs and chicken the ice water bath. Be sure not breasts with olive oil, thyme, to let the vegetables sit in the By Albert Rivera oregano, salt and pepper. ice bath for too long or it will Massage well, cover and set in water log. Ingredients: the refrigerator to marinate for 2 hours or up to 24 hours. To Complete: Preheat oven 3-4 ½ lbs whole young chicken to 400°. After the chicken has ½ lb fingerling potatoes For the Sauce: In a 10 marinated, heat a medium 1 cup baby carrots peeled quart pot, sauté the mirepoix sauté pan on medium heat 1 cup parsnip, sliced on the mixture which is carrots, and adds a tbsp. of oil. Place bias (2 in long, and ½ in thick) celery, onions. When it starts the legs, skin down and render KARE KARE with rice flour and toast in a dry 1 cup snap peas or brussel to caramelize, then add your the fat for about 4-5 min. Then By Arlene Nuñez skillet. sprouts herbs bay , thyme and add the breasts, skin down, 3. Take a small bottle of raw oregano, then the chicken and continue to cook for Ingredients: alamang (any brand Marinade: liver followed by the roasted an additional 4-5 min. Next, will do) and drain the liquid. bones and cover. Next add the discard the fat, flip the breasts 3-4 lbs ox tail, beef feet and Soak the drained bagoong in 3 sprigs fresh thyme tomato sauce and water, and and legs and place the entire beef tripe 2 cups of warm water for 30-45 1 tbsp dried oregano reduce at a medium low heat, pan in the oven at 400° for 1 ½ cups Jif peanut butter minutes. Drain again. 1 tbsp salt approximately 2-2 ½ hours. 10-15 min or until the internal ½ cup ground toasted rice 4. In a small saucepan or skillet, 1 pinch pepper Once it’s reduced to about half, temperature of the chicken ½ cup cooked bagoong heat 4 tbsps of olive oil. Sautee 3 tbsp olive oil discard the bones, bay , reaches 160°. If you don’t have alamang 1 head of garlic chopped in the thyme and oregano. Salvage an oven safe sauté pan, simply 2 pcs brown or white onion, hot oil. When browned, add the Afritada Sauce: as much vegetable as you can put the chicken on a sheet pan diced drained bagoong alamang with (this why you had to cut them before placing it in the oven. 2 heads garlic, minced 2 tbsp of white distilled . ½ cup carrots, cut in quarters in quarters). Place the stock While the chicken is in the 1 tbsp atsuete or Cook over medium heat until ½ cup celery, cut in quarters and vegetables in a blender. oven, cut the potatoes into in powder all the liquid has been cooked 1 cup onions, cut in quarters Blend until smooth, and run it half. Once the chicken is ready, 4 pcs Japanese, Chinese or down. Serve as a condiment to 1 chicken liver (optional, from through a fine meshed strainer. set it aside and let it rest. While Filipino eggplant the kare-kare. giblets) Return sauce to the stove, the chicken is resting, brown 6-8 bundles (2-3 lbs) baby 5. Slice eggplant on a bias, ½ 2 cups tomato sauce and add fish sauce, , the potatoes in the same pan pechay or bok choy inch thick. Season with 2 tbsp. 4 cups water , and salt and pepper to that you cooked the chicken 1 bundle (1 lb) sitaw or olive oil and salt and pepper. 1 bay leaf taste. with. Then add the carrots, Chinese long beans Place in a cookie sheet lined 1 tbsp dried oregano parsnip and snap peas (if it is ½ cup canola or olive oil with parchment paper. Bake in a 3 sprigs fresh thyme For the Vegetables: In available). 8 cups water pre-heated 400 degree oven for 1 tbsp fish sauce* another pot, put the 1-2 tsps salt, to taste 20-30 minutes until tender. 1 tsp soy sauce* and water and cook it until its Plating: Put the sauce on ¼ cup peanuts, toasted and 6. Slice bok choy lengthwise in 2 tsp sugar* almost fork tender or al dente. the bottom of the plate then ground up half. Boil in beef broth or steam 1 pinch salt and peper* Remove the potato and cool it spoon the vegetables on top. until tender. in an ice water bath for about Gently place the chicken on Instructions: 7. Cut Chinese long beans into ( * = or to taste ) 3 min or until it’s cooled down. top of the vegetables and to 2 inch strips and boil in beef Keep the hot water in the pot , drizzle a bit of olive oil, 1. Boil separately in 8 cups broth or steam until tender. Instructions: and blanch the carrots and and a couple of fresh oregano water or until covered in a 4 qt. 8. In a stock pot, boil beef, tripe parsnips and also cool down in leaves. pot for approximately 2-3 hours and oxtails in water until tender. For the Chicken: Preheat or until tender. Boil meat for Strain and keep the stock. oven to 400°. Break down approximately 30 minutes on 9. In a big pan or wok, heat oil the whole chicken into four medium/high heat and then and atsuete powder. pieces, 2 quarter legs and 2 simmer on medium/low heat 10. Sauté garlic, onions until golden Breasts with the drumettes still until tender. brown, then add the stock, toasted attached. Trim the breast from 2. Cook 1 cup raw rice in a rice and peanut butter. Bring to a its bone and cut the wings dry skillet over medium heat boil and simmer for 5-10 minutes. off.R emove the neck bones, until thoroughly browned and Salt to taste. gizzards, and giblets from the toasted. Once desired color has 11. Add tender cuts of beef and cavity, and discard the heart been achieved, cool completely. simmer on low to medium for and gizzards. Set aside the liver, Once cooled, process and an additional 10 minutes. and place the carcass, neck grind (food processor or coffee 12. Plate beef with sauce and bones and wings on a sheet grinder) until it resembles flour. top with cooked vegetables. pan and roast in the oven at You may also substitute raw rice 13. Serve with cooked bagoong 400° until its golden brown, on the side and hot plain rice. flipping halfway. Marinate

08 • KULINARYA: A FILIPINO CULINARY SHOWDOWN • JANUARY 2012 Oxtail Kare Kare By Jerrick Figueroa

Ingredients:

2 lbs oxtail, washed 3 tbsp oxtail fat Peanut butter: strain broth and discard broth 1 tbsp canola oil seasonings (carrot onion celery 1 head garlic, minced 2 cups dry roasted peanut cloves bay leaf) 2 onions, small diced butter 6. In a large sauce pan over 10 plum tomatoes, quartered 1 tbsp pepper annatto oil medium heat, heat oxtail fat 1 cup peanut butter and canola oil. 20 long beans, cut into 2 inch (Place 1 cup oil and 1 tbsp 7. Sauté garlic and onion until pieces or left whole annatto seed and 1 hot pepper soft. 3 Chinese eggplants, cut into of any choice in a container 8. Add tomatoes and peanut 2-in pieces or left whole and let sit in fridge overnight) butter until tomatoes are soft. 2 tbsp annatto seed, soaked 9. Add wine until reduced to in hot broth over night and Instructions: about a tea spoon. strained 10. Add broth and cook for 20 1. Combine all broth minutes and then add oxtails 1 pint water Salt and pepper to taste PORK POCHERO ¼ cup white wine ingredients in a pot and oxtails and cook for another By Kristela Mendoza 2 ears corn with enough water to cover 20 minutes. Salt and pepper to taste 1 tbsp toasted rice flour Broth everything and simmer for two 11. Add long beans and Ingredients: 1 cup oil hours covered or until meat is eggplant and cook for 10 Broth: tender. minutes. 5 lbs pork bones Instructions: 2. Take a cup of hot broth and 12. Add a cup of annatto broth 3 lbs pork butt + shoulder 1 tbsp black pepper corn soak annatto seeds overnight. and cook for an additional 8 diced tomatoes 1. Soak fava beans overnight. 3 bay leafs 3. After tender, cool and place 5 minutes. 1 teaspoon tomato paste 2. In a roasting pan, combine 3 cloves in the fridge over night with 13. Add toasted rice flour ¼ cup garbanzo beans pork bones, tomato paste and 1 onion, large dice annatto broth. and simmer until correct ¼ cup fava beans onion. Roast for 1 hour. 1 celery stick, large dice 4. Skim off floating fat and consistency. 1 onion 3. In a casserole, put the pork 1 carrot, large dice reserve for later use. 14. Season with salt and 20 each of string beans and add some oil. Add other 1 bouillion cube 5. Take oxtails out and then pepper to taste. ¼ head cabbage ingredients and stir.

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A Proud Sponsor of Blog, and other local 2007, she served as appeared at The publications in the president of the San Baltimore Sun of City. Francisco Professional Baltimore, Maryland Along with fellow Food Society. and Sun Sentinel of KULINARYA food advocates, Nancy lived in South Florida. Has A Filipino Culinary Showdown she formed the Philippines for a worked a sous chef kapaMEALya, a dining number of years, and to Chef Art Smith, FRANCO FINN group working to still retains strong ties personal chef to { EMCEE } promote Filipino with friends, family Oprah from 2003 to cuisine and the talent and food there. Her 2005. Franco has been of Filipinos in the personal repertoire captivating culinary industry. of dishes includes audiences of all ages many Filipino dishes e at many live events and she cannot get Visit us at and concerts. He can through a serious improvise like no cold without a pot of www.mamasita.us other and anything . and goes. His energy is outrageous. His Rose Ravasco “Like” us on Facebook: out-going personality { JUDGE } Mama Sita USA and positive attitude LYNNE BENNETT are contagious! { JUDGE } Associate Editor Franco is in his 8th & New York Season as the In- Lynne is a Staff Correspondent, Rose Arena Emcee and TV Writer and Wine C. Ravasco is Host for the Golden Coordinator at originally from the State Warriors. the San Francisco RON BILARO East Coast and lived Previously, Franco Chronicle. { JUDGE } in San Francisco was a TV personality for over 10 years & reporter for the Ron Bilaro is a before relocating Oakland Raiders successful private to New York City. and on-air radio chef, event organizer She has a degree personality, reporter and television show in food marketing, and talk show host host currently based and in her free time, for Radio Disney. in Chicago. she is constantly in Aside from hosting search of her next NANCY FREEMAN “Eat and Ron” on The great meal. With { JUDGE } Filipino Channel, a a background in culinary adventure Interior Design and Nancy Freeman has across America, Bilaro Event Planning, she written about food is working on his frequently plans in the Bay Area and second recipe book events professionally beyond for close Cooking Privately and for friends. Joanne Boston to 20 years and with Chef Ron Bilaro. She also has { JUDGE } considers herself This will be his first written several an advocate for e-Book. food blogs, called Joanne is a food popularizing Filipino Bilaro hosted his RaptorsDelight. writer based in San food in the US. She first TV program Life com, SFFoodMaven. Francisco. She writes is currently president Pinoy Style, a cooking com which is now for her personal blog of the Asian Culinary and lifestyle show UrbanFood Maven. titled “Jo Boston is Forum. Last year she from 2006 – 2011; com, which involve a Foodie” at www. organized ACF’s chefs’ and was a food writing about jobostonisafoodie. panel for its Filipino columnist for The anything food- blogspot.com. Her Flavors symposium Chicago Tribune related from reviews, work has also been and co-produced (Dishing with Ron photography, recipes used for CBS, SF a pairing of Filipino Bilaro) from 2004 and general musings Station’s YUM! food and wine. In to 2007 which also and views on food.

10 • KULINARYA: A FILIPINO CULINARY SHOWDOWN • JANUARY 2012 PICK-UP PICK-UP No Limit ALWAYS FREE. Gaming Guide Featured in the Featured in the Thursday, Jan 26 ALWAYS LOCAL. Friday, Jan 27 Examiner Paper Examiner Paper

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KULINARYA: A FILIPINO CULINARY SHOWDOWN • JANUARY 2012 • 11 Pili Nut Cookoff

This year’s KULINARYA includes a special PILI NUT COOKOFF, in search of new and creative uses of the Philippine Pili Nut in salads, entrees and desserts. Pili Nut is one of those uniquely Pinoy kind of ingredients, often eaten in candied or sweetened form. Up-and-coming and celebrity chef-testants are asked to bring a cooked dish to the event. This cookoff is open to the public and to all skill levels, and there is no fee to participate. A distinguished panel of judges will select the winner based on taste, presentation and creative use of the Pili Nut. The winner of the Pili Nut Cookoff will Pili-Stuffed Chicken Instructions: receive a travel package to the Philippine provice of Bicol. The goal of the Cookoff is By Glenda Barreto of Via Mare to showcase the versatility of the Pili Nut as a cooking ingredient and to celebrate the Combine cheese, garlic, red and green pepper, pili and parsley in a culinary talent of local chefs. Ingredients: small bowl. Set aside.

1/3 cup cream cheese Cut a small slit at the upper portion 1 tbsp red & green pepper, roasted of each chicken breast to form a and chopped pocket. Stuff pili mixture into each 5 g garlic, chopped chicken breast. Secure each chicken 1 tbsp pili, toasted, coarsely chopped breast with a wooden pick. Season 1 tsp parsley, chopped chicken with salt and pepper. LORNA LARDIZABAL DIETZ 2 pcs chicken breast, boneless and skinless (approximately 150 g each) Heat butter in a large pan over a he PILI NUT has arrived with 4. The Pili nut from the Philippines has ¼ tsp salt medium heat. Add chicken to pan all the requisite promotional traditionally been organically produced with 1/8 tsp freshly ground black pepper and cook for 6 minutes on each collateral, touting the prized nut the major source of the kernel coming from ¾ tsp butter side or until done. Remove from as a new Philippine health food 31 to 100 year-old trees. With the increased pan; cover and let stand 2 minutes. item that stands alone on its own merit or demand for Pili, more trees and land have Remove wooden picks from chicken asT a mainstream food ingredient. During the been developed in the Bicol region. Today, and serve. 2nd Kulinarya: Filipino Culinary Showdown, the older trees make up for 34% of the tree theThe Pili nut takesPili center stage Goes in a special inventory Gourme and 66% are those newly-plantedt! presentation and separate competition that trees up to 30 years old. Studies show that is open to everyone, focused on savories the Pili tree is most productive when it is 21- and sweets. 30 years old. The kernel-bearing capability is similar at the 11-20 years and 31-older Pili Pesto Angel Hair Pasta Here are some facts about Pili nuts for stages. By Glenda Barreto of Via Mare your Filipino culinary adventure at Kulinarya: 5. You may not be able to eat raw Pili nuts but as prepared nuts, they come with health 1. “It has the texture benefits. According to Ingredients: of a walnut and the www.PiliNuts.org, Pili flavors of a macadamia- nuts “provide a rich 2 cups loosely packed basil leaves -almond source of heart healthy ¼ cup parmesan cheese, grated mix,” a Pili nut foodie omegas, which play an 1 pc garlic clove, halved proclaims. She adds, “In important role in brain ¼ tsp salt other words, DIVINE!” function and may aid 1 tsp shrimp powder in the prevention of ¼ cup pili nuts, toasted 2. The Pili nut is going cardiovascular disease. ½ cup olive oil “mainstream” as an They contain all eight 60g angel hair pasta export product, an indigenous fruit that is essential amino acids, which have been mostly found in the Bicol Region, Philippines, found to support healthy blood sugar levels, Instructions: where 82% of the nuts is produced. Its kernel, development of muscle tissue, hormone which is the raw material used, is cooked production, energy regulation, healthy bones Cook the pasta in boiling salted into a variety of confections. These products and skin, brain balance, liver detoxification, well-blended. While processing, water following packaged directions. are packed and displayed in glitzy stylized and nerve cell health. It also contains many gradually add oil in a steady stream. wrappings or transparent containers. bio-available minerals, including the highest Drain and set aside. magnesium content of any nut. Magnesium Toss cooked pasta with the pesto 3. A recent professional survey done in the helps support healthy nerves, muscles and Place the basil, cheese, garlic and until well-combined. Top with USA concluded that the sweet crispy Pili nut bones.” salt in a food processor, then cover parmesan cheese and the remaining preparation, also known as “” and pulse until chopped. Add half pili nuts and serve. from Bicol, is the favorite cooking method. Let’s go Pili! Let’s go Filipino! of the nuts, cover and process until

12 • KULINARYA: A FILIPINO CULINARY SHOWDOWN • JANUARY 2012 KULINARYA: A FILIPINO CULINARY SHOWDOWN • JANUARY 2012 • 13 Philippines: Where Green Cuisine Means a Healthier Lifestyle LORNA LARDIZABAL DIETZ

n the Philippines, “Green Cuisine” is synonymous with “natural, organic, healthy, earth-friendly, unprocessed, up-cycled, and recycled.” Its definition keeps evolving, Ipropelled by people’s creativity, innovation, and common sense.

Has the development of Green Cuisine been widely accepted by Filipinos? Let’s review some developments in the Philippines – and then, YOU can decide!

1. Although World Vegetarian Day is celebrated every year on October 1, the Philippines celebrates the whole month as “International Vegetarian Month.”

2. A top 10 List of the finest vegetarian events, meet-ups and cooking classes for for thought” can be found at http:// restaurants in the Philippines was vegetarians and “want-to-be” vegetarians. vegetarianphilippines.weebly.com. compiled by PETA (People for the Ethical The group was started by Nona D. Treatment of Animals). Browse through Andaya-Castillo, an International Board 4. The Philippine Department of Agrarian this list at http://bit.ly/zAivBh . Certified Lactation Consultant (IBCLC) in Reform (DAR) is committed to the 2004 when many of her patients were told development of the “Green” lifestyle. 3. The Nurturers of the Earth – a support by their doctors to stop breastfeeding Bringing in early pioneers such as DAR’s group for earth-friendly parenting and because either they were sick or their Undersecretary Jerry “Jing” Pacturan lifestyle, and vegetarians – organizes babies were sick. Menu options and “food ensures that ongoing developments are being initiated to guarantee food safety and quality of organic produce and products that protect both producers and consumers. Look up RA 10068 or the “Organic Agriculture Act of 2010.” The facilitation of standards development for various sectors and support for certifying bodies such as the Organic Certification Center of the Philippines (OCCP) is another. It is OCCP’s advocacy to increase the consumption of organic products and set-up of regular weekend markets for certified organic products as contributions to these exciting developments.

5. Engineer Nestor Archival of Talamban, City opens his home to eco-tours. He might offer you a taste of his home- grown “Malunggay Green Smoothie,” a blend of Malunggay (Moringa oleifera) leaves, Kamote tops (Ipomoeia batatas really left Green Cuisine out in the cold. In Linn), foster , and mango pulp. , local women’s federations and “Organic, alive, and delicious!” http:// cooperatives manufacture and distribute HouseCloseToNature.com. Dulao (Turmeric) Tea, Tea, and to local residents. 6. Chef Ojie Reloj’s (Chief Instructor of the Center for Culinary Arts in 8. The Philippine government is Manila) message to lobbyists is “to encouraging farmers to increase coffee continue studying and harnessing the production in 2012. One major area that potentials of local ingredients (that the Department of Agriculture is looking are) yet to be discovered.” At Loqal.ph, at is the setting up of post-harvest Chef Ojie mentions examples such as facilities all over the country that will lemongrass, batwan (a citrus fruit used for boost income of coffee farmers. For lovers cooking by Ilonggos) and galangal. of organic coffee in the Philippines, this is good news since the government has 7. Rural community markets and retail made inroads in identifying future sites stores operated by women’s groups never for new coffee plantations. 14 • KULINARYA: A FILIPINO CULINARY SHOWDOWN • JANUARY 2012 TEL: (415) 981-0540 FAX: (415) 981-0541

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KULINARYA: A FILIPINO CULINARY SHOWDOWN • DECEMBER 2012 • 15 wasn’t the graphics, the colors or even the slightly awkward way the “sentence” TRENDING: “It’s More Fun was written. It took some moments of thinking before I realized why: it wasn’t just a ‘sentence,’ it was the start or end in the Philippines!” of a sentence. It is an open-ended invi- tation to complete the sentence and to By Lorna Lardizabal Dietz take part in a conversation on some- thing that I, and Filipinos everywhere else, know – that it IS more fun in the Philippines.” “Trending,” a term for “most-talked- Noemi L. Dado, @momblogger, of about topic being discussed on Twitter,” BlogWatch.tv explains in a posting at is very much a part of the Philippine De- http://bit.ly/yYnhIt how everyone can partment of Tourism’s (PDOT) campaign get involved in the campaign. to attract more visitors with its new “Just tweet about things that are slogan, “It’s more fun in the Philippines!” more FUN in the Philippines and tag The much-awaited campaign focuses it with #ItsMoreFunInThePhilippines on the country’s core strength, singling #1ForFun.” out what no other destination can offer To make your own #ItsMoreFun- – and that is the Filipino people. InThePhilippines meme (i.e. A meme is For example, the Lonely Planet any unit of cultural information, such guidebook calls Filipinos “among the as a practice or idea, that is transmitted most easygoing and ebullient people verbally or by repeated action from one anywhere.” mind to another), click on http://bit.ly/ “Our strategy is simple: while other z6NeBg. countries invite you to observe, Filipinos can promise a more heartfelt and interesting experience. Wherever you go, whatever you do in the country, it’s the Filipinos that will complete your vacation and will make your holiday unforgettable,” says the new Tourism Secretary, Ramon Jimenez, Jr. Secretary Jimenez explains that “FUN after an exhaustive pitch overseen is a very simple word that everyone in personally by Secretary Jimenez himself the world understands.” and approved by the President and “We’re going viral because that is members of the Cabinet. where the Filipino is dominant. We have Early observers of the slogan have real power in the Web – and we should taken ownership of the campaign’s use it,” he adds. inclusive embrace of the internet and Timi Stoop-Alcala, a social business imbued its positive merits with their analyst and content strategist, empha- own interpretations through creative sized the importance of integrating posters that are being distributed in a campaign with “social touchpoints,” YouTube and other social media such especially after PDOT’s previous as Facebook and Twitter. Boboi Costas, slogan failed to gain traction with the a travel writer and consultant who had general public and online influencers. successfully trained a group of fisher- Ms. Stoop-Alcala’s case study in 2010, folk in Aloguinsan, Cebu to become “Philippines tourism rebranding could eco-tour guides for the Bojo River, have harnessed the wisdom of crowds,” Aloguinsan River Cruise, was among the available online at http://bit.ly/ziGyCh, creatives who contributed their versions had stated: “Such a high-engagement of “It’s more fun in the Philippines!” brand should’ve leveraged public On YouTube, PINASWATCHER6 participation by strategically integrating uploaded a video about the slogan and the role of online influencers and social included some comments from friends media in the whole project cycle.” and colleagues. Among the comments “It’s more fun in the Philippines!” PINASWATCHER6 shared, it was Ted trended immediately on Twitter after its Te’s note on Facebook that resonated launch. positively with many readers: “For some The long-awaited idea was devel- strange reason, when the new tourism oped by advertising agency BBDO tag line ‘It’s more fun in the Philippines’ Guerrero, appointed in December 2011 was revealed, I identified with it. It

16 • KULINARYA: A FILIPINO CULINARY SHOWDOWN • JANUARY 2012 Top 10 Things (Among Many Others)

To Do in the Philippines By Gab Agcaoili

he Philippines is blessed the country’s world-class spa facilities, EXPEDITION: with a rich environment and from the traditional Filipino “healing” friendly, artistic, and massage/touch hardworking people therapy called who have a ready Hilot to Shiatsu Tsmile for everyone. Here is or Swedish our Top 10 Things To Do that massages. PHILIPPINES promises to be “more fun in the Philippines” — whether Feast on this is your first or 10th visit. Culinary Specialties. hrough these past recent sought to record and make discoveries See Some Sights. Do you When visiting years CAS has sought to on the diverse Philippines terrestrial want to see the smallest active the Philippines, highlight the richness and marine life, and to inform and volcano in the world? Or be sure to have and the importance educate the people on the importance well-preserved, Spanish-style a little allowance of protecting and conserving the of protecting and conserving these architecture in the historic town of Vigan? (for gaining weight) since you will surely Philippines’T rich natural resource habitats and organisms. The expedition Or other UNESCO World Heritage Sites be savoring the best of the Philippines’ heritage. One such showcase of its has identified as many as 500 new such as the Banaue Rice Terraces? gastronomic culture and heritage as well endeavors is its Philippine Coral Reef species and highlighted the threats as its fusion-cuisine incarnations. Exhibit at the Academy. Another is to these natural resource treasures. Enjoy the Beach. The archipelago is a its recent 6-week Scientific Research For additional information about the tropical country blessed with one of Asia’s Shopping in World-Class Shopping expedition to the Philippines from expedition, visit the Academy’s website longest coastlines, approximately 36,289 and Bargain Centers. Rich in bargain April to June 2011 – the biggest it has at http://www.calacademy.org/science/ kilometers. It has more than a handful of and variety, most shopping places have ever launched. With this expedition , it hearst/. beaches, many with fine, powdery white everything — from designer brands to sand and clear, warm turquoise waters. handicrafts and “tourist items.” In the metropolitan areas, look for the tiangge, Dive. The Philippines, Asia’s “Dive” capital, the Filipino version of the “flea market,” is located at the tip of the Coral Triangle which offers quality items at bargain — the center of marine biodiversity in prices. the world. If you are a diving enthusiast Watch World-Class Performances. Year-round, the Philippines is home to many world-class artists and performing talents who are featured at various entertainment and cultural venues. The works of world-class Filipino painters and contemporary visual artists can be viewed in many of the country’s museums Photos courtesy of and galleries. CALIFORNIA ACADEMY OF Enjoy and Unwind in SCIENCES or someone looking for the Country’s Unique a unique underwater Nightlife. Every major experience, then the city of the country has Philippines is definitely a number of nightlife for you. activity hubs that features restaurants, cafés, bars, Engage in your Favorite clubs, and karaoke bars --- all Outdoor Activity. The promising a good time of fun Philippines offers a wide variety and entertainment. of outdoor adventures for the active individual — from playing a few rounds Experience the Country’s Rich Culture. of golf, snorkelling and swimming Filipinos love to celebrate, whether it is alongside whale sharks, surfing, mountain about faith, love for country, or family. trekking and climbing, white river The festive nature of Filipinos organically Clockwise from top left: Efflatounaria (Soft coral), Laughing Cicada, Myrianida (worm), Selaginella (spike rafting to kayaking at the world’s longest evolved into the country’s hundreds of moss), Umbellufera2 (coral), Pteroides 1( Sea Pens), Swell Shark and Nembrotha 2 (nudibranch). underground river. annual Festivals and Fiestas. There are as many festivals as there are towns Relax, Rejuvenate, and Pamper --- and when you attend and enjoy a Yourself with a Spa Treatment. There Filipino Festival, you come closer to is nothing more relaxing than enjoying understanding the culture of its people.

KULINARYA: A FILIPINO CULINARY SHOWDOWN • JANUARY 2012 • 17 PISTA: It’s Fiesta Time! Festival Food in the Philippines

lmost every day of the year, arts, belief and customs reveal much in the countless barangays, about the Filipino psyche. A 1500 towns, 115 cities, and 79 provinces in it’s more that Whoever or whatever the fiesta 7,100 islands, the Philippines boasts is held in honor of, Filipinos make of many colorful and historically sure to outdo themselves in their interesting Fiestas and Festivals. acclaimed passion for hospitality. Fiestas and Festivals are often Fittingly, a festive table heaving religious in nature, sometimes with food is indispensible. Fiestas purely secular. But they are always are a time for reuniting with family, socio-cultural events woven deeply extended family, friends, and into the texture of Filipino life. The neighbors. The table is the focus of Filipinos, after all, are gregarious, conviviality. fun-loving, sociable, communitarian and hospitable – traits best Fiesta tables showcase the best demonstrated in the many fiestas or cuisine the host can offer. The dishes festivals throughout the country. are therefore, by definition, out of the ordinary and made available in Fiestas are packed with a variety of compulsorily excessive quantities. activities – street décor, novenas, The mood is of success, plenty, and processions, and Grand Eucharistic prosperity. Celebrations, parties, and annual grand balls, parades, street dancing The old practice of asking relatives, and fireworks, indigenous games friends, and neighbors, to assits (palaro), zarzuelas and moro-moros, in the preparation for a Fiesta is folk music and dances, fiesta queen vanishing. It is becoming customary coronations, cock-fights (sabong), to contract caterers to handle food talent contests, bazaars and trade preparation in these accelerating exhibits, carnival ferias and many times. But the spirit of celebrating more. Folk elements define the and sharing still pervades. The food, festive mood and add pomp and even if catered, is cooked with the pageantry. The evolution and same affection and tastes just as interplay of the old and modern good. 18 • KULINARYA: A FILIPINO CULINARY SHOWDOWN • JANUARY 2012 PHILIPPINE CUISINE IS THE COUNTRY’S NEXT TOURIST ATTRACTION

side from the country’s ganizang Lucban” (native sausage), well-known diverse natural “pancit habhab” (native noodles served and man-made attractions, on leaf), the “” (both a Philippine food remains delicacy and ornament during the Ato be one of the country’s best-kept Pahiyas festival) and “broas” (local secrets as it is still relatively unknown in ladyfingers). Also worth watching many parts of the world. is the “pandanggo-awit”, a tradition Philippine Cuisine features a spicy practice that features the “”; blend of various cultures - a legacy left a local vodka-like drink which is one of by past colonizers. The mixture of Malay, the province’s most popular alcoholic Chinese and Spanish influences have products. complemented the Filipino’s way of Other itineraries being developed traditional cooking style, which resulted are the Kulinarya Bicol Tour which offers in a uniquely Filipino gastronomic visits to the provinces of Albay and treasure. Popular dishes adopted from “longganisa”, and “”. seafood, seaweed salad; and the sweet- Sorsogon. The tour also allows the tour- Chinese are “” and Each region has its own treasure to est mangoes. Iloilo (in the ) is ists to taste the region’s specialties such “pancit”; while several traditional dishes boast, such as the freshest fruits and popular for its “” and “la paz as “pinangat” (native foie gras), “Bicol still retain their Spanish names such as vegetables grown in Trinidad Valley .” Davao (in Mindanao) is famous express” (a native dish cooked with lots “,” “,” and “pochero.” in the Mountain Province (Cordil- for its “ na panga” and exotic fruits of hot chili peppers) and desserts made There are a handful of destinations lera Region). (in ) like “,” “pomelo, “mangosteen” and with the “Pili Nut”. in the country that are well-known is known for its sweet meat, such as “rambutan”. Zamboanga (in Mindanao) Other destinations being developed for its food. For instance, Bicol, and “”. (in Luzon) is famous serves some of the most delicious are Kulinarya Batangas; Lipa - featuring (in Luzon) are famous for its for its tender juicy meat called “bulalo” prawns, crabs, lobsters and “.” “” (native noodles) and “sinaing na sweets while Negros, Iloilo, and Cebu and its robust coffee beans. Bicol’s (in One of the most popular Kulinarya isda” (steamed fish) with an optional (in the Visayas) are known for “” Luzon) most popular cuisine “” and Destinations is Province. visit to The Spa at San Benito and Taal and “”. On the other hand, Antipolo “” is known for the use of Quezon is not only well-known for its – featuring “tawilis” and various sweets (in the Province of Rizal) is popular for coconut and lots of spices. Cebu harvest festivals during May but also for such as “panutsa” ( peanuts) and its “”, “kasoy” and “mangga” and and (in the Visayas) serve fresh its culinary specialties such as “long- “” (sweetened coconut). Ilocos (likewise in Luzon) is known for its

KULINARYA: A FILIPINO CULINARY SHOWDOWN • JANUARY 2012 • 19 The 7th ACGTDT: Even More Exciting This Year! by JUAN GABRIEL AGCAOILI

he Philippine Department of Foreign Affairs, Department of Tourism and the Department of Trade and Industry once Tagain join hands for the coordination and organization of the annual Ambassadors, Consuls General, and Tourism Directors Tour (ACGTDT) of the Philippines. Now on its 7th year, the ACGTDT is a program that highlights the Philippines as a wholesome and attractive holiday destination which encourages North Americans to experience and enjoy the rich Philippine culture and the world- renowned Filipino hospitality. The Basic Tour is on July 11-15 and the Optional Post Tours will be on July 15-18, 2011. The Basic Tour covers the round trip international airfare to and from Manila, hotel accommodation (based on twin sharing) at the Dusit Thani Hotel in Makati, daily buffet (eco-tourism, beach, water sports), , daily lunch, a city tour of Puerto Princesa, Palawan (underground , a welcome dinner with river, beach, eco-tourism, country- cultural show, an out-of-town day trip side), Davao (mountainscape, arts featuring Kulinarya destinations or a and culture, beach, culinary), or Iloilo/ historical tour of , a visit to (beach, festival, culture, and the Manila Ocean Park, and a historic cuisine). wreath laying ceremony at the Rizal Like in the previous years, hundreds generation Filipino-Americans not (Luneta) Park. of participants are expected to join just as the homeland of their parents/ The highlight of the tour is an this year’s tour, and they will be grandparents, but as a tropical paradise audience and a photo-opportunity with introduced to the country’s leading where they may always feel at home; Philippine President Benigno Simeon tourist destinations, to niche products making them speak positively and Aquino III, and a tour of Malacañang and activities like adventure, health and promote vigorously the archipelagic Palace and its museum. wellness, and entertainment. Interested wonder that they may call their own. After completing the Basic Tour in participants will also have the option For registration and other Metro Manila, participants may opt to learn more about potential areas for information, please contact the to avail of the post-basic tours for an investments, livelihood, business and Philippine Embassy, Philippine additional fee. The destination choices retirement. Consulate General or Philippine include Bicol (Legaspi and the Mt. The annual ACGTDT aims to promote Department of Tourism Office Mayon area), Cebu/ (beach, the Philippines as a top-notch tourist nearest you or log on to culture, chocolate hills, tarsier), Boracay destination to second and third ww.experiencephilippines.org.

20 • KULINARYA: A FILIPINO CULINARY SHOWDOWN • JANUARY 2012 O ld Manila… C OOl SO undS … M O dern Ta STe .

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