DOCSLIB.ORG

The Ultimate Cook-Off

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Ultimate Cook-Off REAL FOOD. REAL STORIES. -Off Cook 8 te ch a efs tim . 8 l U in g e re h d ie T n ts . 3 w a y s . T h e r e s u l t s i n s i d e ! FEB - MAR 2018 PHP 120.00 Guest List Chef Kalel Chef Niño Chan Laus With his It still holds true passion for that the name EDITOR IN CHIEF innovative Niño Laus is Alexis Kim Paola Selom Cuizon kitchen flairs, synonymous Kalel certainly to the word ASSISTANT ASSOCIATE EDITOR knows the way to ‘reinvention’. And Trish Dumlao his diner’s heart. He for a great 13 years, had somehow mastered how Ninyo Fusion Cuisine has been a EDITORIAL ASSISTANTS to capture the palette of his concrete manifestation of it. Now, Arrah Balucating, Muriel Dizon Raintree Restaurants regulars. his savvy for innovation is tested In this issue, he is setting the once again as he curates an LAYOUT ARTIST bar high with his tamarind- amazing three-course meal with Kit Singson incorporated dishes that is dishes full-on nori which, to no perfect for any time of the day. surprise, are all stupefying. CREATIVE TRAINEE Karlo Cadang ACCOUNT EXECUTIVE Chef Chris Chef Kristine Ena Torreda de Jesus Lotilla DIGITAL MARKETING STRATEGIST He has helmed The only rose Carla Arroyo homey among the delectable thorn of chefs DIGITAL MARKETING ASSOCIATE heritage cuisine that make up Kiel Vasquez under his The Tasteless passion project Food Group, CIRCULATION MANAGER turned restaurant, Kristine never ceases to prove Christoper Cajucom Provenciano. Today, his cozy her wit and artistry. This issue, hearty reimaginings of local she takes the challenge to whip CIRCULATION ASSISTANT fares returns this issue with his up a three-course delight with Elnie De Leon timely renditions of dishes that everything coconut. Witness make use of one of our locally how she creates mouth- JUNIOR ACCOUNTANT abundant crops. Enter the sweet watering dishes with much Gladys Gumapac potato in all its glory. His three- grace and finesse. course meal utilizes different RECIPE DEVELOPER kinds of kamote that will leave Chef Mac Flaviano tongues wagging. Chef Noel CONTRIBUTORS Mauricio Timothy Diao, Justin de Jesus, Dang As part and Futalan, Pam Musni, Tricia Quintero, Chef Robby parcel of the Bert Santos Goco brilliant minds that comprise SPECIAL THANKS TO A passionate soul who The Tasteless Jasmine Bernales, Prof. Kevin Carpio, believes that Food Group, Chef Jack Flores, Chef Raul Forés, Chef food is more Noel’s creativity Carlos Franco, Heather Mahi, Cel Reyes, than just what knows no bounds. Proof of this Queenee Villar we take in; but is how he rose up to the ultimate challenge of making sriracha SPECIAL THANKS TO also about what we leave behind, Chef Robby work for an appetizer, a main dish, 25 Seeds, Tasteless Food Group Goco goes beyond great and a dessert. Flip through these tasting fares. His sustainable- pages to see the feisty delightful friendly approach is indeed a masterpieces he came up with. notable feat. And this he is keen to share with us again on his cunning three-tiered take on Chef Thirdy the avocado. Dolatre After countless Dang Futalan travels abroad, and braving A digital nomad the unknown and a gym to gain what it enthusiast, takes to become an Dang spends extraordinary chef, Thirdy is one her time either who lives for gastronomy and all on her laptop or its wonders. This issue, he proves at the gym. She his prowess as he takes the dare self-studies about to concoct three bacon dishes ON THE COVER slipped discs and food macros, good as a starter, a main, and a Recipe by Sau del Rosario plays the guitar, and writes about sweet dish you can easily recreate Photography by Bert Santos anything under the sun. at home. 2 BREAKFAST MAGAZINE | APRIL - MAY 2018 Editor’s Note wo Thousand and glory days of trial and unlearning experiences Twelve—the year error, agreements and has taught me that our Twe introduced disagreements, late nights dreams, as imaginable as Breakfast magazine. It was and early mornings as one they may be, start with a February celebration at of the most sensational just one person and that Enderun. I vividly recall years since Breakfast is you. If there are tough the joy it was to work with came to be. Thank you for times, know that there Ms. Judy Ann Santos, who jumpstarting your career will be tougher ones. It is graced the cover. Having journey with Breakfast when we choose to believe her was a good headstart magazine. I wouldn’t have in ourselves that difficult for us. The media launch had it differently. things become obsolete. also featured five esteemed Thirteen—this is how We close this issue with chefs who co-introduced much our family has excitement for better and the title. One of which was grown. All the days each bigger things for AKME Chef Sau, who up until of you have spent in the Publishing. Our online today, we continue to work office fighting deadlines, titles, breakfastmag.com with on certain projects. meeting goals, and and asiafoodnews.com, will My gratefulness to Chef thinking ahead has proved continue to bring you Sau extends beyond words. how well we co-existed relevant food content. This, His loyalty and friendship with the changes around too, marks the beginning has mounted Breakfast us, good and bad. You are of our journey in the digital to be what it is today. It all appreciated. world. I hope you continue was also the same issue Thirty Eight—the to share the same demeanor that brought me to meet last issue number; also with us online. Mr. Spanky Enriquez. His the issue you are holding From the bottom of our hospitality helped us get now. As I write this, hearts, thank you for the acquainted with the best I only think of how unwavering support! food and the best people grateful we all are for in the industry. Thank you each one who has kept us Cheers! for everything! off of the shelves. Three—the number One—the number of of people who started people I needed to believe Breakfast magazine. in this magazine. Six To Sam and Paola, I steady years of growth and will forever hold our a handful of learning and Alexis BREAKFAST MAGAZINE | APRIL - MAY 2018 3 Table of Contents real food 6 Avocado While the avocado has always been around, pretty solid recipes to many have yet to back our case up. discover its true blue potential in the understand why. It’s sweet, 33 Sweet Potato kitchen. Now, the ball nutty flavor can truly make a Locally known as is in your court to dish more heavenly. So here’s the ‘kamote’, this whip up some seriously some 3-course coconut-infused ingredient has played a huge part to our good grub from this recipes that’ll soothe all your wonder fruit. ancestors’ way of life. coco cravings. Now it’s time to revisit what was and recreate 12 Bacon 23 Nori the days of old with It’s time to go wild and Contrary to popular belief, nori some delectable indulge in everything can go beyond the sushi. Truth modern twists. bacon! The crispy, is, it can actually come in handy salty, and fatty for perking up your meals. Here 38 Tamarind ingredient might be are some mouthwatering recipes Here’s one tale you've considered sinful, that’ll make you always keep a got to remember when but this cult-favorite stock in your pantry. doing magic in the ingredient can truly kitchen. The tamarind, make everything 28 Sriracha locally known as the better. See how! Would you believe us if we tell ‘sampaloc’ may not be you that sriracha goes well in season for the whole 18 on everything? From salads to year but we show you Coconut how competent it is as Nuts for anything with roasts to yes, even desserts! coconut? We definitely an ingredient for most And here we’ve rounded up some meals of the day. 4 BREAKFAST MAGAZINE | APRIL - MAY 2018 Table of Contents real stories 44 Man of the Hour 66 Gastronomy Much has been written Confidential about Chef Sau del The only constant thing Rosario over the years– in the world is change his drive, his passion and art is a living for travel, his acclaimed dining. This issue, we give you testament of it. In this pursuits. But while it may an exclusive behind the scenes issue, we scoop all the know-hows about non- be tempting to harp on look at what makes 210 Degrees traditional sushi with his successes, not many Kitchen + Drinkery tick. Sushi Nori. We show you would want to dwell on how they transformed the challenges that push 62 Essays a classic food into a it behind the scenes. This We are living in a world quirky one that oozes issue, we sat with the of exciting times in our with youthful charm. celebrated chef to speak gastronomic scene. Left and With these innovations about the trials he had right, new cuisines and ideas in sushi making, it can undergone throughout pervade the market, much to easily fit anybody’s his career, as well as the consumers’ delight, and fast-paced lifestyle! the lessons he’s taken especially with the rise of from them. adventurous eaters. This is 72 Food Trip what drove us to explore two With the local 54 Brand Talk things. First, the safety and restaurant scene We sit down with Chef precautions one must take flourishing more than William Mahi as he heed with the widely accepted ever, a number of establishments seek introduces the concept of trend of eating raw seafood to make a difference.
Load more

Recommended publications
  • Batanes, Laoag & Vigan
    The UNESCO World Heritage listed City of Vigan BATANES For more information please batanes, • BASCO scan the QR-code below LAoAG & VIGAN PAGUDPUD • LAOAG INTL. AIRPORT •• LAOAG CITY VIGAN CITY • ALAMINOS CITY • Follow us for more information on Philippine CLARK INTL. AIRPORT • tourism destinations NINOY AQUINO INTL. AIRPORT •• MANILA @PhilippinesinUK @Philippines_UK @Philippines_UK #itsmorefuninthephilippines #bepartofthefun #morefunforever B ata nes All you need Download our CEBU CITY • Visit Philippines app from to know your mobile app store lAoag & The northern Luzon cities of Laoag and Vigan together with the remote archipelagic province of Batanes lie largely off-the-beaten track when it comes to international tourism. These destinations are mainly accessible vigan by land travel on winding paved roads with picturesque views, specially in the mountain regions, or in the case of Batanes, by air. Where GetTing to to Stay and Around Accommodation on Batanes Islands is Climate To get to the Ilocos Norte area, fl y to Laoag inexpensive and unpretentious. Most travellers from Manila in around 70mins. You can’t fl y stay in lodges, hotels, inns and homestays Tropical Northern Luzon has an average yearly from Laoag to Batanes, however fl ights from in Basco, the provincial capital. For a more temperature of 26°C without much variation either Manila to Basco on main Batan Island take upscale, unique hotel experience, stay at side; the coolest months are November to February. Department of Tourism around 1hr 20mins, or it’s an hour’s fl ight the art-gallery-style Fundacion Pacita. The rainiest month is August, the driest is April.
    [Show full text]
  • Ulat Sa Mga Boss Na Manggagawang Pilipino
    ULAT SA MGA BOSS NA MANGGAGAWANG PILIPINO MGA PAGBABAGONG HATID NG DAANG MATUWID CONTENTS Mas Maraming Natulungang Magka-trabaho 9 Mas Mataas na Sahod (Daily Net Take Home Pay) at Dagdag na Kita 29 Mas Maraming Nakinabang sa Tamang Suweldo at mga Benepisyo 39 Mas Mabilis na Desisyon sa mga Kaso 49 Mas Malakas na Boses at Mas Malawak na Representasyon 59 Mas Matibay na Proteksyon at Pagkalinga, lalo na sa mga Vulnerable 91 Annexes Report on the on-going process towards developing the Philippine Labor and Employment Plan (LEP 2017-2022) 135 Human Resource Development Roadmap 151 MESSAGE y pleasure is immense in presenting to our publics—the Filipino Mworkers, employers; and tripartite, social, and development partners—this Ulat sa mga Boss na Manggagawang Pilipino: Mga Pagbabagong Hatid ng Daang Matuwid, a comprehensive report on my six-year tenure as Secretary of Labor and Employment under the administration of President Benigno S. Aquino III. This report contains detailed description and background of the reforms we have initiated at the DOLE under my watch and the results of those reforms, mostly in the form of testimonies and stories of those whose lives were touched and transformed by the DOLE as it carried out the tripartite-endorsed reforms. In essence, Ulat sa mga Boss na Manggagawang Pilipino: Mga Pagbabagong Hatid ng Daang Matuwid, is a report of accomplishments, of large and small victories, and of the transformative power of commitment and integrity and excellence in public service. This Ulat in employment generation, labor relations, social dialogue, social protection, and labor governance is a work of the men and women of the DOLE whose support I counted upon and cherished in six years as Labor and Employment Secretary.
    [Show full text]
  • Pepes Kitchen Menu
    STREET Kinilaw £5 Vigan Empanada £4 Fresh Oysters served with a citrus dressing: Named after its birthplace in northern kalamansi, lemon, diced red onions, ginger Philippines, this is a popular street food with and garlic green papaya, Vigan longganisa, bean sprouts and egg in the middle Isaw £3.50 Inihaw na pak pak £4 Traditional BBQ Sticks of pork intestine BBQ chicken wings marinated overnight with served with spiced vinegar – a real Filipino soy, achiote and garlic. Grilled and glazed favourite! with banana ketchup and soy Ukoy £3.50 PINOY PLATTER £10 Deep fried shrimp fritters with bean sprouts, Any 3 Street carrots and spring onions served with pineapple and chili sauce MAIN Pepe’s Lechon *as seen on Mary Berry’s Easter Feast £12 Slow roasted pork belly cooked with lemongrass, bay leaves, spring onions and seasoning served with homemade liver sauce and atchara (pickled green papaya) Lumpiang Sariwa £8.50 Stir fried bamboo shoots, green beans, mushrooms and pak choi wrapped in freshly made pancakes served with warm garlic sauce and sprinkled with toasted peanuts SIDES Plain Jasmine Rice £2 Adobo Rice £2.50 Steamed Kangkong £2 Served with alamang (sautéed shrimp paste) DESSERT Halu –Halo £5 Shaved ice with sweetened banana, sugar palm, jelly, young coconut topped with leche flan, ube ice cream, sweetened jack fruit, condensed milk and rise crispies Homemade Ice cream £4 (ask staff for the ice cream of the day) Ube (sweet purple yam), Mango, Coconut, Jackfruit Twitter/Instagram: @pepeskitchen Facebook: www.facebook.com/pepeskitchenpage Tel: 0203 289 0898 Email: [email protected] .
    [Show full text]
  • View in 1986: "The Saccharine Sweet, Icky Drink? Yes, Well
    Yashwantrao Chavan Maharashtra Open University V101:B. Sc. (Hospitality and Tourism Studies) V102: B.Sc. (Hospitality Studies & Catering Ser- vices) HTS 202: Food and Beverage Service Foundation - II YASHWANTRAO CHAVAN MAHARASHTRA OPEN UNIVERSITY (43 &Øا "••≤°• 3•≤©£• & §°© )) V101: B. Sc. Hospitality and Tourism Studies (2016 Pattern) V102: B. Sc. Hospitality Studies and Catering Services (2016 Pattern) Developed by Dr Rajendra Vadnere, Director, School of Continuing Education, YCMOU UNIT 1 Non Alcoholic Beverages & Mocktails…………...9 UNIT 2 Coffee Shop & Breakfast Service ………………69 UNIT 3 Food and Beverage Services in Restaurants…..140 UNIT 4 Room Service/ In Room Dinning........................210 HTS202: Food & Beverage Service Foundation -II (Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, Total Hours =60) Unit – 1 Non Alcoholic Beverages & Mocktails: Introduction, Types (Tea, Coffee, Juices, Aerated Beverages, Shakes) Descriptions with detailed inputs, their origin, varieties, popular brands, presentation and service tools and techniques. Mocktails – Introduction, Types, Brief Descriptions, Preparation and Service Techniques Unit – 2 Coffee Shop & Breakfast Service: Introduction, Coffee Shop, Layout, Structure, Breakfast: Concept, Types & classification, Breakfast services in Hotels, Preparation for Breakfast Services, Mise- en-place and Mise-en-scene, arrangement and setting up of tables/ trays, Functions performed while on Breakfast service, Method and procedure of taking a guest order, emerging trends in Breakfast
    [Show full text]
  • Style Guide for the Government Gabay Sa Estilo Para Sa Gobyerno
    STYLE GUIDE FOR THE GOVERNMENT GABAY SA ESTILO PARA SA GOBYERNO PRESIDENTIAL COMMUNICATION DEVELOPMENT PRESIDENTIALAND STRATEGIC COMMUNICATIONS PLANNING OFFICEDEVELOPMENT AND STRATEGIC PLANNING OFFICE RESIDENTIAL C OMMUNIC AT I ON DEVEL OPMENT AND ST RA TEGIC PLANNING OFFI C 1 STYLE GUIDE FOR THE GOVERNMENT GABAY SA ESTILO PARA SA GOBYERNO PRESIDENTIAL COMMUNICATIONS DEVELOPMENT AND STRATEGIC PLANNING OFFICE 2 STYLE GUIDE FOR THE GOVERNMENT Presidential Communications Development and Strategic Planning Office ISBN 978-621-95495-0-9 All rights reserved. The content of this publication may be copied, adapted, and redistributed, in whole in part, provided that the material is not used for commercial purposes and that proper attribution be made. No written permission from the publisher is necessary. Some of the images used in this publication may be protected by restrictions from their original copyright owners; please review our bibliography for references used. Published exclusively by The Presidential Communications Developmentand Strategic Planning Office Office of the President of the Philippines 3/F New Executive Building, Malacañan Palace, San Miguel, Manila Website: http://www.pcdspo.gov.ph Email: [email protected] Book design by the Presidential Communications Development and Strategic Planning Office Published in the Philippines. 3 4 THE REPUBLIC OF THE PHILIPPINES BENIGNO S. AQUINO III President of the Philippines PRESIDENTIAL COMMUNICATIONS DEVELOPMENT AND STRATEGIC PLANNING OFFICE MANUEL L. QUEZON III Undersecretary of Presidential Communications Development and Strategic Planning Officer-in-Charge JAN MIKAEL dL. CO Assistant Executive Secretary Senior Presidential Speechwriter and Head of Correspondence Office JUAN POCHOLO MARTIN B. GOITIA Assistant Secretary Managing Editor, Official Gazette GINO ALPHONSUS A.
    [Show full text]
  • OUR MENU Everything We Have to Offer at One Glance Lunch Service: 12Pm to 2:30Pm Dinner Service: 6Pm to 10Pm
    4/4/2017 Menu ­ Romulo Cafe London OUR MENU Everything we have to offer at one glance Lunch service: 12pm to 2:30pm Dinner Service: 6pm to 10pm PULUTAN (APPETIZERS) QUESO DE BOLA DIP 5.00 BEEF SALPICAO 8.50 Baked native edam cheese Marinated sirloin beef served with pandesal sautéed with olive oil and crostini and jam garlic FRESH VEGETABLE 6.00 PINOY FRIED 7.50 LUMPIA CHICKEN Fresh spring roll wrapper Crispy chicken rubbed in lled with vegetables, our special tamarind sauce roasted garlic peanuts in a served with banana catsup peanut sauce FISH BALLS 6.00 CRISPY SQUID 7.75 Fish balls with crispy leeks, Deep fried crispy squid infused cane vinegar and cut in julienne strips with sweet soy sauce http://www.romulocafe.co.uk/menu/ 1/10 4/4/2017 Menu ­ Romulo Cafe London a chili honey and garlic SWEET POTATO, 5.75 glaze topped with spring CARROT AND SHRIMP onions FRITTERS (UKOY) CHEF LORENZO’S 7.50 Crispy shredded sweet potato, carrots and shrimps PORK SISIG served with vinegar sauce Chopped seared pork belly with pickled apples CHEESE AND VIGAN 7.00 and caramelised shallots LONGGANISA topped with fried egg DUMPLINGS KILASWalmINon 10.00 Tuna 10.25 Minced garlic pork sausage Fresh sh ceviche and cheese in a spring roll marinated in cane vinegar with red onions, THE GENERAL’S 18.50 cucumbers, peppers and COMBO PLATTER radish Appetiser sampler featuring pork barbecue, PATOTIM 8.00 fried chicken, tinapa roll, Slow cooked duck in a crispy squid and queso de steam bun with lettuce bola dip with pandesal crostini TINAPA ROLL 7.75 Shredded smoked
    [Show full text]
  • Meat Processing Ingredients & Other Spices
    MEAT PROCESSING INGREDIENTS & OTHER SPICES AVAILABLE AT THE FOLLOWING BRANCHES: STORE HOURS: 9:00AM - 6:00PM Nutrition Foundation of the Philippines Bldg., MONDAY to SATURDAY #107 E. Rodriguez Sr. Avenue, Quezon City (across Puregold & Quezon Institute Hospital) MAIN: NUTRITION FOUNDATION OF PHIL. BLDG. Tel. No.: (02) 8742-0826 107 E. RODRIGUEZ SR. AVE., QUEZON CITY Telefax .: (02) 8742-7866 Telephone No.: ( 02 ) 8425-0251 * 8742-0826 Mobile No.: SUN 0922 769 4797 Mobile Nos.: 0922-844-4858 * 0922-844-4898 GLOBE 0966 953 4284 E-mail: [email protected] GROUND FLOOR, LEMON SQUARE BLDG., Website: www.spicesandfoodmix.com EDSA MUÑOZ, QUEZON CITY ( near MERALCO, MUÑOZ ) F R E E Telephone No.: ( 02 ) 8373-6156 Mobile No.: 0932-2443980 UNIT 7, 2nd LEVEL PARKING AREA, STARMALL ALABANG ( near CYBERPOINT entrance ) Telephone No.: ( 02 ) 8822-9677 Mobile No.: 0922-844-4828 INSTITUTIONAL COURSES UPON REQUEST AT REASONABLE PRICE FACE TO FACE or ONLINE TUTORIAL LESSONS on the following courses like Meat Processing, Sausage Making & Baking Courses By Schedule on Tuesday, Wednesday or Thursday Number of Participants: 1 to 5 participants Tutorial Fee: Php 7,000.00 (wholeday) - 6 products Note: For additional participant we will charge Php 500.00 per head Additional Cost: (to be reimbursed on the tutorial date) Cost of Raw materials, Ingredients and Packaging Materials (more or less Php 2,000.00, depends on your product lines) ************************************************************************************************* By appointment /
    [Show full text]
  • Rclondon 2017 Menu
    A la Carte Menu available Monday to Sunday Lunch from 12-3pm and Dinner from 6-10pm PULUTAN (APPETIZERS) Queso de Bola Dip 5.00 Baked native edam cheese served with pandesal crostini and jam Fresh Vegetable Lumpia 6.00 Fresh spring roll wrapper filled with vegetables, roasted garlic peanuts in a peanut sauce Crispy Squid 7.75 Deep fried crispy squid cut in julienne strips with a chili honey and garlic glaze topped with spring onions Chef Lorenzo’s Pork Sisig 7.50 Chopped seared pork belly with pickled apples and caramelised shallots topped with fried egg Kilawin Fresh fish ceviche marinated in cane vinegar with red onions, cucumbers, peppers and radish Tuna 10.25 Salmon 10.00 Patotim 8.00 Slow cooked duck in a steam bun with lettuce Tinapa Roll 7.75 Shredded smoked fish with red eggs and tomatoes in a spring roll wrapper served with pinakurat (spiced) vinegar Beef Salpicao 8.50 Marinated sirloin beef sautéed with olive oil and garlic Pinoy Fried Chicken 7.50 Crispy chicken rubbed in our special tamarind sauce served with banana catsup Fish Balls 6.00 Fish balls with crispy leeks, infused cane vinegar and sweet soy sauce Sweet Potato, Carrot and Shrimp Fritters (Ukoy) 5.75 Crispy shredded sweet potato, carrots and shrimps served with vinegar sauce Cheese and Vigan Longganisa Dumplings 7.00 Minced garlic pork sausage and cheese in a spring roll The General’s Combo Platter 18.50 Appetiser sampler featuring pork barbecue, fried chicken, tinapa roll, crispy squid and queso de bola dip with pandesal crostini ENSALADA (SALADS) Ensaladang Filipina
    [Show full text]
  • Tus' Menu.Pdf
    New Dishes For You! Tus` Beef Sinigang Beef neck, native vegetables and tamarind broth 490 Sizzling Ribeye Tapa w/ Egg Marinated ribeye, fried egg, served with mango salsa and spicy vinegar 460 Sizzling Chicken Melt Cajun chicken fillet, onions and green bellpeppers, corn, mozzarella cheese 390 Tribeca Mushroom w/ Truffle Oil Pasta Spaghetti with 3 types of mushrooms (porcini, button, shiitake) and truffle oil. 340 Vigan Longganisa w/ Egg Pasta Spaghetti with sauteed vigan longganisa and green bellpeppers topped with fried egg. 320 and by popular demand: Trio Meat Platter! Ribs, Chicken Wings, Hungarian Sausage with a side of Potato Salad. For Sharing! – 1699 Inclusive of 12% Vat. Exclusive of 10% Service Charge Pot Pies & Calzones Our pot pies are cooked upside down on a clay pot with a variety of ingredients, with mozzarella cheese and homemade dough oven-baked to perfection. Literally a “folded pizza”, the Calzone is a popular stuffed turnover dish with Italian origins. We bring it to you oven-baked with unique fillings. 4 Cheese and Bacon Pot Pie ★ Bacon, parmesan, mozarella, swiss & cream cheese, alfredo sauce. 395 Spinaci Pot Pie Spinach, italian garlic sausage, anchovies, parmesan cheese, alfredo sauce. 378 Margherita Pot Pie Freshly sliced tomatoes, marinara sauce, fresh basil, sea salt. 395 Chicken Ranch Pot Pie Pan seared chicken, alfredo sauce, fresh basil with a drizzle of ranch dressing. 378 Diavolo Pot Pie Pepperoni, chilli olive oil, red onions, black olives, marinara sauce. 378 House Sausage Pot Pie Homemade italian sausage, marinara sauce, fresh basil. 395 BLT Calzone★ Bacon, lettuce, tomatoes, garlic cream sauce.
    [Show full text]
  • VIGAN CITY INTRODUCTION Vigan Is the Finest Place in the Philippines
    VIGAN CITY INTRODUCTION Vigan is the finest place in the Philippines where time has stood still as it brings you back to the Spanish era with its every exquisite architecture. History and culture lie beneath each of those brick cream and gray walls that have been carefully preserved and maintained. It has been the living proof of Spanish colonialism which has withstood wars and climatic occurrences since 16th century. It was home for chivalrous heroes of the Philippine history. Diego and Gabriela Silang were probably the most notable among them. Facing the South China Sea, Vigan was an island which was formerly separated from the mainland. Three rivers surround the island: the Abra River, the Govantes River, and the Mestizo River. It is named after the giant taro trees called “Bigaa” which are common along the riverbanks of the Mestizo River. The Spanish conquistador Juan De Salcedo was the one who named the place. It is a nine-hour bus ride north of Manila. The trip may be a little tiring but witnessing the serenity of the roads to Vigan and the city itself will definitely ease the boredom brought by the stretch. There a lot of things to see in its ever corner that will make all cameras stand by for a number of pictures to be taken. The fifth class city does not only boasts its sturdy historical edifices and houses but also its amusing feasts and celebrations, one-of-a-kind arts and crafts, exotic delicacies, and remarkable attractions. It is home to the Philippine's best-tasting longganisa, bagnet, and empanada that will surely leave you wanting for more.
    [Show full text]
  • September 6, 2014  Hawaii Filipino Chronicle  1
    sePtemBer 6, 2014 haWaii FiliPino chronicle 1 ♦ SEPTEMBER 6, 2014 ♦ CANDID PERSPECTIVES ASK A DOCTOR LEGAL NOTES Pacquiao’s stalled When Worries does oBama have until he Fights Become authority to stoP mayWeather Worrisome dePortation? PRESORTED HAWAII FILIPINO CHRONICLE STANDARD 94-356 WAIPAHU DEPOT RD., 2ND FLR. U.S. POSTAGE WAIPAHU, HI 96797 PAID HONOLULU, HI PERMIT NO. 9661 2 haWaii FiliPino chronicle sePtemBer 6, 2014 EDITORIALS FROM THE PUBLISHER Publisher & Executive Editor ou’ve probably by now noticed Charlie Y. Sonido, M.D. the increase in traffic ever since Preparing for the Worst Publisher & Managing Editor classes at the University of awaii’s isolation makes it an ideal visitor destina- Chona A. Montesines-Sonido Hawaii-Manoa and private tion for those wanting to get away from it all. The schools have resumed. We hope Associate Editors Hawaiian archipelago is roughly 2,400 miles to Y Dennis Galolo that you’ve adjusted your travel the closest landmass, making us the most isolated Edwin Quinabo time accordingly to beat the traffic crunch. population center on earth. We are really all by Contributing Editor H Although sitting in traffic can certainly try Belinda Aquino, Ph.D. our lonesome in the vast Pacific Ocean. This same one’s patience, please drive with aloha during the morning and isolation makes Hawaii particularly vulnerable to external Creative Designer afternoon commutes. You may end up a few minutes late to forces such as terrorism, natural disasters, fuel shortages, labor Junggoi Peralta your destination, but remember that ultimately, it’s more im- strikes, widespread power outages, financial collapse and even portant to arrive alive! Photography computer network or telecommunication failures that threaten Tim Llena Speaking of important, in case you didn’t know it, Sep- our way of life and very survival.
    [Show full text]
  • ILAARRDEC Reporter April-June 2021
    Ilocos Agriculture, Aquatic, and Natural Resources Research and Development Consortium Reporter April-June 2021| VOL 33, ISSUE NO. 2| ISSN 0118-6442 CMIs virtually pedal with ILAARRDEC for technology clustering (page 2) INSIDE HIGHLIGHT STORIES • ILAARRDEC trains CMIs in research proposal writing, packaging (page 3) • ILAARRDEC CMIs reap awards in PCAARRD’s tech pitch days (page 4) • ILAARRDEC trains CMIs on conducting virtual events, exhibits (page 6) • MMSU launches garlic, other agri-food condiments R&D center (page 7) • DOST-PCAARRD, MMSU launch agri-aqua technology business incubator (page 8) • DOST oks MMSU’s P9.5-M fund to develop anti-inflammatory herbal products (page 9) ILAARRDEC Vol. 33 No. 2, April-June 2021 About the Cover Padyak ILAARRDEC: Driving towards a Sustainable Development through Technology Commercialization and Promotion Educating and technologies in agriculture, empowering our workforce in aquatic, and natural resources. The poster was posted in the official Research, Development, and The collaged bikers are the Facebook account and page of the Extension (RDE) network is an key persons of the consortium consortium, in time with the Webinar on important endeavor to attain who untiringly shares their Technology Clustering on May 21, 2021. development. services and knowledge to reach the goal of racing technology he Ilocos Agriculture, The cyclist represents the promotion and utilization. Aquatic and Natural RDE workers and practitioners, T Resources Research and the flag is the basket of “Join us as we travel the
    [Show full text]