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GIN IS a drink that transcends classes and space. It could be found in the hands of cosmopolitans sipping classic G&Ts, or spilling on the streets from shots taken after work. A new gin called Archipelago by Full Circle Craft Distillers Co. shows off the full breadth of the Philippines, from all classes and spaces, distilled in a single bottle.
IF THERE’S a food that epitomizes summer more than a grilled burger, name it.
FLUIDITY, as a term, expresses the ability to change. Fluids take the shape of their containers; and can be seen in various forms, either in a liquid state, or as a solid or gas. Glenfiddich, as a single-malt whisky (and thus a fluid), is expected to do the same.
AS THE weeks wear on, and the comedown from Memorial Day, Pride Month, and the Fourth of July starts to settle in, there’s no better cure for summer ennui than a movie in the park. Thanks to inflatable screens and digital projectors, you don’t necessarily need to be in a big city to catch a classic with hundreds of your neighbors (although it helps). But you do need something to sip on as the late-evening sun slips below the horizon, and Back to the Future II starts rolling.
HOME COOKING has a way of connecting us with a purer version of ourselves. Before the world left us all scratched, somebody loved us and prepared food for us. We guess that’s the magic of Milky Way Café, where each dish brings us back to our mother’s table, when nothing yet could go wrong.
JOHANNESBURG — Last year, gin consumption in South Africa grew by an astonishing 50%, to half a pint for every man, woman, and child. No wonder that distilleries are mushrooming, trying to give a colonial tipple a distinctive flavor of the fynbos.
THERE IS not question that by nurturing the planet, you nurture your kids. Nestle’s subscription service, with the help of goodfood.ph — think of it as having milkmen like the days of yore — makes it easier for parents to do the same.
VIRGINA LLAMAS was a homemaker who prepared impeccable signature dishes. Her husband, Carlos P. Romulo, was appointed as the Philippines’ permanent delegate to the United Nations with the rank of Ambassador the day after Manuel Roxas was sworn as the first president of the Philippine Republic. In 1946, the family settled in Washington D.C. — their home for the next 14 years. It was at that time that Virgina introduced Filipino cuisine to American guests and foreign diplomats. Her recipes served as inspiration for Romulo Café’s home-cooked dishes.
BAY OF PLENTZIA, Spain — For many discerning drinkers, the walk down stone steps into a cool, dark cellar is an essential part of visiting a winery, but with one Spanish winemaker such an inspection is more likely to involve an oxygen tank and flippers.
ICE CREAM inevitably leads to sweet experiences: mostly because it helps to make you sweeter (in disposition, and through the perception of others, mind you) as a person. Five studies from The Journal of Personality and Social Psychology found that “people believed strangers who liked sweet foods... were also higher in agreeableness.”
WHY ARE wines served at most weddings so bad? At the last one I attended, I ditched both the red and white and sipped a watery cocktail instead. It doesn’t have to be that way.
WESTVLETEREN, Belgium — Belgian Trappist monks who brew one of the world’s most coveted beers are turning to online sales to ensure their limited supply goes directly to beer lovers rather than to profiteers.
LONDON — The Gatwick Airport branches of British celebrity chef Jamie Oliver’s restaurant chain were saved on Friday by food outlet operator SSP in a deal that retains all 250 jobs at the last remaining UK trading sites of Oliver’s well-known brand.
EVERY TIME someone judges me for reaching for a bottle of Ginebra San Miguel (because I’m not handling a more expensive bottle), I point out the gold seal on the label (itself a work by National Artist Fernando Amorsolo). The gold seal is a Monde Selection medal awarded by Brussels-based institution International Institute for Quality Selections. Ronald Molina, Assistant Vice-President and Marketing Manager for Ginebra San Miguel summarizes the sensation: “The only thing cheap about Ginebra San Miguel is the price.”
ITALIAN chic is captured in every glass of Negroni. The drink was first mixed in Florence with gin, vermouth, and Campari liqueur, requested by a count from his bartender (the drink was eventually named after the count, whose last name was Negroni).
THIS MONTH marks the 50th anniversary of the Stonewall Riots, an event widely regarded as the catalyst for the modern gay rights movement — and for those in the LGBTQ+ community as well as their allies, a prime time to celebrate.
TWENTY years ago, Vicente “Nonoy” S. Quimbo, decided that it was time Filipinos had a wine of their own and he came up with Novellino, a brand of wines created especially for the Filipino palate.
SOME PINS are worth more than others. After gaining a Wine & Spirits Education Trust (WSET) Level 1 Award in Wines, one would be given a blue pin. That doesn’t sound like much, but, as Bel S. Castro, Assistant Dean for College of Hospitality Management for Enderun Colleges, said “...in the UK, you cannot work without this,” pertaining to the thriving food and beverage sector in the United Kingdom.
IN A small discreet shop in Serendra is a small staff of “artists” who turn cubes of ice into a mountain of kakigori — Japanese shaved ice desserts. As summer’s heat stifles the city, Shari Shari Kakigori House opened its doors, serving it cold treats to overheated customers.
DAVAO CITY — The World Food Travel Association defines food tourism as “the act of traveling for a taste of place in order to get a sense of place.”
“BRIGHT dark ruby color, fragrant nose with hint of leather, robust and powerful, majestic up to the last drop” — this is an example of a wine tasting note you may see for a young Grand Cru Bordeaux, which, to the uninitiated reader, could be a description of anything from a new sports car to a signature brand of perfume. But this is exactly the description that makes wine writers good at their profession. This is also the art in wine writing. However, many times, the notes can be too vague, too general, or even a bit incongruous.
DEPENDING on who you ask, the word “tequila” will conjure up an story, most commonly one entailing regret in having had an excess of the spirit. Despite its infamy, tequila in itself is a representation of a multitude of stories and flavors that one has to learn to fully appreciate and feel. It is, after all, a distilled spirit dating back from the 1600s — which means it has a lot of stories.
IT WAS a few minutes past 7 p.m. when spectators gathered to watch young Pandanggo sa Ilaw dancers performing in the streets of Calapan, Oriental Mindoro at the 2019 Pandang Gitab (Festival of Lights) on April 27.
TWO weeks ago, the James Beard Foundation announced awards for the top restaurants, chefs, and beverage professionals across the country.
THE International Food Exchange (IFEX), is going to run from May 24 to 26 in the World Trade Center Manila, and if you are going remember the following seven words: banana, cacao, coffee, coconut, mango, pineapple, and tuna. These, according to the Center for International Trade Expositions and Missions (CITEM), are the country’s Premium 7. The Premium 7 were selected as the country’s top food exports, based on supply, according to CITEM’s Executive Director Pauline Juan.
WRITING about food is an experience both universal and personal: while everyone around you may eat the same thing, everyone has a different response to it and recall of it. That’s why, most of the time, no two articles about food are ever exactly the same.
WHILE craft beer heads might measure a brew in IBUs (International Bitterness Units, which are used to approximately quantify the hop bitterness of beer) what about a beer’s SHUs (Scoville Heat Units, a measurement of the heat of chili peppers)? Beers with heat are hot at the moment as craft brewers experiment with exciting new flavor combinations. Whether they’re made via the addition of hot pepper juice, oils, or whole peppers, ales and lagers brewed with chili peppers are common enough for “Chile Beer” to be a recognized style on BeerAdvocate.com. Ranging in heat on the palate from subtle to fiery, here are seven eclectic examples of Scoville-scoring, great brews.
WHEN one writes about wine, one has to be very careful. Words from one’s pen will come to represent a bottle that took years of work, decades of legacy, and the earth’s own providence to produce. With these factors in place, each wine: from grands-crus from Bordeaux to wine that isn’t exactly up to par from who-knows-where, deserves more than a modicum of respect.
MICHAEL Harris Conlin, the 2019 Philippine National Barista Champion, has done his country proud. Mr. Conlin was able to place in the semifinals of the World Barista Championship (WBC) in Boston, USA, and finished 15th out of 50 candidates from all over the world. More than his show of technical ability, he was also able to showcase Filipino coffee, showing in a cup the hard work of farmers in Itogon, Benguet.
THE deceptively young looking and energetic recent septuagenarian, Tita Meneses Trillo — simply Tita for short — is the undisputed queen of Philippine wines. Her name resonates among wine lovers in the country. Tita has really been one of the true pioneers of wines in our country, and she is an extremely positive influence on the newer industry players, including myself, who are all trying to make it in this challenging yet quite exciting local wine business scene.
AN ICONIC Los Angeles restaurant made famous as Frank Sinatra’s hangout is getting a dream revival. The catch? You have only two years to check it out.
IN EVERY bit of product that comes out of a country, a bit of the country’s soul is in there, and where there is soul, there is art. Spain’s jamón (ham) contains the nation’s animal, fungi, and weather conditions, and for these to be expressed, it needs an artist — the maestro cortador.
NEW YORK icon Shake Shack is building a home in the Philippines with the opening of its first branch in BGC’s Central Square.
AS a former part of the British Empire, it’s not surprising to find influences of Britannia in Singapore. One such example is gin, Britain’s favored libation from the 17th century onwards, finding a home in Singapore’s favorite cocktail, the Singapore Sling (made with a base of gin, coupled with cherry liqueur and pineapple juice, among others).