Category: Events

Celebrate Batangas Food Festival at Matabungkay Beach Hotel in Lian, Batangas

Summer is finally over in the Philippines, but being a tropical country means that we can still get perfectly sunny days even during the rainy season. Add the fact that there are a number of pristine beach resorts just a short drive from Manila, like Matabungkay Beach Hotel in Lian, Batangas, which will also be hosting the Batangas Food Festival (BFF) from October through December 2016, featuring traditional fare picked from a sea of dishes that have culinary roots in Batangas.

Facade of Matabungkay Beach Hotel in Lian Batangas

 

Matabungkay Beach Hotel

If you’re a 90s kid like me, you have probably spent a few summers at Matabungkay Beach Hotel with your family. You will be shocked to find out that nothing much have changed, especially in the main lobby.

Amenities of Matabungkay Beach Hotel in Lian Batangas

The only thing that have obviously changed in this area was the now tiled floor. Previously, it had pebble wash floors. The wooden interior from the tables up to the ceiling is the same since it was built in the 1980s. And it’s kind of nostalgic and comforting for me to know that a part of my childhood has remained the same.

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Masflex Celebrates 25 Years & Names Nancy Reyes-Lumen As Brand Ambassador

There’s a high chance that if you go into your kitchen right now, you’ll find at least one Masflex product. In our kitchen, I actually saw the knife set that my mom won in a Christmas raffle last year and the non-stick pan that I have been using for almost 5 years now. Masflex has easily become a Filipino household kitchen staple because their products are affordable, high-quality, and really durable. It’s no surprise that they are still number one in the Philippines since the brand was introduced in the country in 1989!

Masflex Cookware and Kitchenware - For the love of cooking

Masflex Cookware and Kitchenware has recently celebrated their 25th year anniversary by introducing their very first brand ambassador, Chef Nancy Reyes-Lumen, or more popularly known as the “Adobo Queen” of the Philippines.

Chef Nancy Reyes Lumen Brand Ambassador for Masflex Cookware and Kitchenware

A food writer, Filipino food advocate, television host, radio personality, and a musical band singer, Chef Nancy is—no doubt—deserving to be the face of the Masflex brand in the Philippines.

Chef Nancy Reyes-Lumen Brand Ambassador for Masflex Cookware and Kitchenware

After Chef Nancy was formally introduced, she demonstrated on how to cook four (4) Filipino heirloom recipes that were handed down to her by her grandmothers, including a dish eponymous to the new President – the Rodrigo’s Roast.

Dishes Cooked by Chef Nancy Reyes Lumen at Masflex Cookware and Kitchenware 25th Anniversary
Rodrigo’s Roast, Lola Mereng’s Adobo sa Beer, Mommy Nena’s Kinulob, and Bibingka Ube and Crepe Cake

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Experience Madrid Fusion Manila at SM Supermalls with Fusion Flavors

Last year, the Philippines successfully hosted the first ever Madrid Fusion exhibition to be staged outside of Spain. Madrid Fusion Manila is back for its second year, and with the support of SM Supermalls, this gastronomic event has now transformed into a nationwide celebration of Filipino and Spanish flavors.

Madrid Fusion Manila 2016
Madrid Fusion Manila 2016

Madrid Fusion Manila is back this year to celebrate the shared 300-year history between Spain and the Philippines with the theme, “The Manila Galleon: East Meets West” from April 7-9, 2016 at the SMX Convention Center in SM Mall of Asia. The 3-day culinary event will bring together renowned chefs from Europe and Asia to showcase their cooking prowess in a Gastronomy Congress. A simultaneous exhibition of fine food, gourmet products, new ingredients and cooking technology will also happen at the Madrid Fusion Manila Trade Expo, so you can expect that it’s going to be a fun and food-filled weekend for your family and friends.

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Polo Bistro Restaurant of Marco Polo Davao Hotel for USPB Potato Safari 3

I was invited December of 2015 to participate in the US Potato Board’s (USPB) Potato Safari 3 in Davao City. Their aim was to promote the high-quality frozen potatoes from the U.S., showcasing how they can be best used in a hotel or professional kitchen setting without compromising the quality and flavor of the dishes. One of the popular food establishments they have partnered with was the Polo Bistro Lounge of Marco Polo Davao Hotel in Davao City.

Marco Polo Hotel in Davao City

Standing on a carpet of city lights and embracing the cool winds while serving signature inter-continental Ala Carte, the glistening Polo Bistro Pool Lounge leaves customers coming back for more. Its menus change with the seasons as the restaurant is committed to using only the best and freshest ingredients.

Polo Bistro Restaurant at Marco Polo Hotel Davao City

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Cafe Uno of Waterfront Insular Hotel Davao for USPB Potato Safari 3

Last December 2015, I was invited by the US Potato Board (USPB) to join their Potato Safari 3 in Davao City. We stayed at the Waterfront Insular Hotel, a beautiful beachfront hotel which was only 20-30 minutes away from the airport. On our first night at Davao City, we had dinner at the hotel’s Cafe Uno.

Waterfront Insular Hotel Davao City for USPB Potato Safari 3

The cozy and classy Cafe Uno at the Waterfront Insular Hotel is a perfect place to chill with great friends while relishing cocktails after a hard day’s work. It is a setting ideal for enjoying great conversations while listening to comforting jazz and R&B music.

Cafe Uno at Waterfront Insular Hotel Davao City

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Claude’s Le Cafe de Ville for USPB Potato Safari 3

Last December 2015, I was invited by the US Potato Board (USPB) to join their Potato Safari 3 in Davao City. After a brief introduction to frozen US Potatoes, we were then into vans, traveled back in time, and landed at the front gate of Claude’s Le Cafe de Ville Restaurant.

Facade Claude’s Le Cafe de Ville Restaurant Davao City

Claude’s Le Café de Ville has become a household name in Davao City and Davaoeños recognize it as the quintessential fine-dining restaurant in the city. A colonial house transformed into a dining spot, its atmosphere evokes a laid back and relaxing feel. It is known for its unparalleled French and Mediterranean cuisine and excellent service.

 

Chef Claude Le Neindre

After looking around this Instagram-worthy locale, we were introduced to owner and chef, Claude Le Neindre, from Loire Valley in France. He started his culinary career at the Hotel de L’Univers and the L’Etoile d’Potel in Paris. He soon went on to work with five-star chains such as the Hilton, the Inter-Continental, and the Sofitel and Novotel of the Accor Group. After a short three-year stint managing a 16th century property called Hotel Du Dauphn in L’Aigle, Normandy, Claude sold his shares and decided to settle down in Davao City with his wife. He worked for two years as the resident manager of Pearl Farm Resort before he started building his namesake restaurant in November 1995. The restaurant officially opened on the 1st of May 1996.

Chef Claude Le Neindre of Claude's Le Cafe de Ville Restaurant for USPB Potato Safari 3

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My US Potato Board (USPB) Potato Safari 3 Experience in Davao City

While everyone was busy with their holiday preparations last December 2015, I, together with other Manila food bloggers, flew to Davao City to join the Potato Safari 3, coordinated by the US Potato Board (USPB), the organization who handles the promotion and marketing for US Potatoes across the globe.

United States Potato Board (USPB) Potato Safari 3

 

About US Potatoes

The third of the Potato Safari began with the Global Marketing Manager of USPB, Susan Weller, giving us a brief and informative introduction to US Potatoes.

Susan Weller Global Marketing Manager of USPB

The potato is an integral ingredient used in cuisines all over the world. It is so versatile that it can be used in appetizers, soups, main entrées, or even desserts. But do you know what the world’s favorite way to eat potatoes? Of course, as French fries!

The most important thing I learned from Susan was that it’s NOT true that fresh local potatoes are superior over frozen potatoes in terms of quality and nutritional content. Frozen US Potatoes are, in fact, a whole lot better because they meet strict FDA and USDA specifications—a reason why they have become the top choice of renowned chefs all over the world.

US Frozen Pototoes from USPB

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Noche Buena Ideas with Alaska Crema from the Merry Cremas Festival 2015

When December comes and we all start feeling the cool breeze, I can’t help but get all giddy with excitement for Christmas. Ken and I always look forward to Noche Buena because that’s when our nanay prepares extra special dishes for the whole family to enjoy. In the past few years, nanay and Ken have made it a habit to prepare something new every Noche Buena. This is why we always look forward to the annual Alaska Merry Cremas Festival where we get to see what new dishes we can add to our Christmas feast.

Merry Cremas Festival 2015 by Alaska Crema at Trinoma Activity Center

This year’s Merry Cremas Festival was held at the Trinoma Activity Center. As expected, there was quite a delicious lineup of sweet and savory dishes made using Alaska Crema All-Purpose Cream. We weren’t able to taste everything, but it’s fun to see how creative you can be and how one ingredient – Alaska Crema – can be incorporated in a variety of dishes to give them that extra creamy goodness. Let’s start off with our top favorites from the 2015 Alaska Merry Cremas Festival.

 

KISS’ Mille Crepe Cakes

During our first round of food sampling, KISS wasn’t open yet. Good thing we came back because we would’ve missed their creamy tower of mille crepe cakes. From the endless stream of people crowding their booth, I can say that their cakes were on the top of the best-sellers at the Merry Cremas Festival. We bought a slice of their Salted Caramel Cake. They used Alaska Crema in their buttercream, so it was oh-so velvety! Since I don’t have an oven now in my condo, this is one dessert I can’t wait to recreate! 🙂

KISS' Mille Crepe Cakes filled with buttercream made with Alaska Crema

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Gandiva Café Archery Range Reopens in Ortigas, Pasig City

Archery has suddenly boomed in popularity, all thanks to the bad-ass bow-and-arrow-wielding book and movie characters like Legolas, Hawkeye, and Katniss Everdeen. I’ve been seriously curious of trying this sport since I’m a huge fan of the Hunger Games Trilogy! Good thing I was invited to attend the grand re-opening of Gandiva Café Archery Range in Ortigas, Pasig City. It was the perfect time to bring out my inner Fatniss Everdeen! Haha!

Facade Gandiva Cafe Archery Range in Ortigas Pasig City

 

Gandiva Café Archery Range

Named after a mythical bow in the Indian epic poem, Mahabarata, Gandiva Café Archery Range has brought new meaning to archery as a sport and as a hobby in the Philippines when they opened their first branch in 2009 at SM Mall of Asia. It didn’t take long before they were able to put up another branch in Ortigas, Pasig City, to cater to the growing interest of Filipinos in archery.

Gandiva Cafe Archery Range in Ortigas Pasig City

Their Pasig branch had to close temporarily because the management has decided to transform the area into a fully air-conditioned international standard archery gym, which can accommodate up to 18 meters of shooting.

Gandiva Cafe Archery Range Facilities

It’s not just the archery range that went through a major overhaul. They’ve also added an Archery Armory, where people can avail archery equipment and get repairs or servicing.

Vegetarian Food at Gandiva Cafe Archery Range Ortigas Pasig City

In case you didn’t know, they also have a vegetarian café, serving meatless food choices and an array of refreshing beverages. I particularly enjoyed their vegetarian buffalo wings. They were made from gluten, which had the texture and consistency of chicken meat. If faux meat dishes are this good, I wouldn’t mind going full vegetarian. I swear!

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My Unforgettable McCormick Flavor Nation Festival Experience

McCormick has proved once again that they know the perfect recipe for an epic party – food, music, arts, and booze – at the first (hopefully, not the last) McCormick Flavor Nation Festival, held at the Activity Center of Bonifacio High Street in Taguig City last May 16, 2015.

McCormick Flavor Nation Festival at Active Fun in Bonifacio High Street Taguig City

 

McCormick Flavor Nation Festival

Dubbed as the biggest foodie event of this summer, McCormick Flavor Nation Festival was a celebration of more than a decade of the Filipinos’ patronization of the reliable line of products by McCormick. It was obvious: brand recognition was not the target of this this event. McCormick is already a household name, and we’re all familiar with their herbs and spices. In fact, there are usually sections in supermarkets dedicated solely to displaying McCormick products. This gastronomic festivity was actually geared to introducing loyal customers to unique and surprising ways of using McCormick products to elevate the flavors of food and (who knew?) even drinks!

For PHP 150, attendees were each given an Event Passport and a complimentary McCormick Starter Pack loot bag, containing select McCormick products worth PHP 100 and a copy of the February 2015 issue of Appetite Magazine.

Event Passport for McCormick Flavor Nation Festival in Bonifacio High Street Taguig

Photo grabbed from Jill of @TheFoodScout

The Event Passport gave us access to savor sample size dishes from all 10 participating concessionaires, taste drinks prepared by the resident mixologist, watch live musical performances, and get a chance to win amazing prizes from their on-site raffles and contests.

 

McCormick Infused Dishes

The first purveyor that I visited was Fived Rice by Chef John Reyes, featuring the chef’s interpretation of the three variants of McCormick Rice Cookers – Biryani Rice, Nasi Lemak Rice, and Hainanese Rice.

McCormick Rice Cookers Recipe Mix at McCormick Flavor Nation Festival

My favorite among the three was the Biryani Rice for its appetizing color and bold flavor. Plus, it was topped with raisins and cashew nuts, giving the rice dish an interesting texture.

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