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BLUE seems to be the color of the pursuit of excellence as one of the oldest and most respected culinary institutions in the world, Le Cordon Bleu, partners with one of the premier universities in the Philippines, the Ateneo de Manila University. The partnership, called the Le Cordon Bleu Ateneo de Manila Institute (LCBAI) was launched in the university’s Arete building last week. Le Cordon Bleu was founded in 1895, providing the culinary education that shaped icons such as Julia Child. In turn, the Ateneo de Manila University has produced heroes, entrepreneurs, and politicians.
BANDAR SERI BEGAWAN — In one of the most densely populated residential areas of Brunei, a Jollibee drive-through outlet is being built that is poised to cement the red-and-yellow bee’s position on the top of the sultanate’s food service industry heap.
MEMBERS of the press were led to the kitchen before lunch time. This writer remained quiet and very nervous as we walked to the kitchen. We were told that after a short cooking demo by celebrity chef Jereme Leung, we were to recreate the same dish ourselves. Mr. Leung showed the group how to prepare crispy milk fritters, a traditional dessert in Da Lang in Guangdong, China which uses buffalo milk as a special ingredient.
LIKE LOVERS who have made themselves too available, it’s easy to take the province of Rizal for granted. It’s too near the city, and it doesn’t boast of Tagaytay’s views and chilly mountain breezes. It does, however, have a character and beauty of its own: so much of it, in fact, to make artists want to work, live, and as in the case of National Artist Carlos “Botong” Francisco, to want to die there.
“JUST like our beautiful old songs, antique houses, and folk dances, our long standing culinary traditions need to be celebrated and preserved as well, especially since many of our food products and practices are slowly disappearing in the face of globalization of food culture.”
AN ANONYMOUS vigilante food critic on Instagram, Masarap Ba (@masarapba), has pulled off a stunt worthy of a wholesome comic strip. She once gave BusinessWorld a pseudonym, Kat Abaan (read: fatness), and this Ms. Abaan recently collaborated with Novotel Manila Araneta Center for a food festival. Take a tip, influencers: apparently there’s a lot that can be done, even if no one knows what you look like.
THE Maya Kitchen is once again holding a variety of culinary workshops for children from April to June, just in time for school break.
THE DANES and the New Yorkers have it easy. The former won’t find foods with trans fatty acids on their grocery store shelves. That’s because Denmark banned the artery clogger in 2003. On the other hand, New Yorkers need not worry about trans fats when they eat out. A ban took the harmful fats off their dining plates in 2007.
WHAT IS a dish without the drink, and vice versa? Without a dish, one approaches sin, and without drink, one courts a sort of insufficiency, and, well, choking. Homegrown Don Papa Rum encourages one to live life to the fullest with both food and drink in its Chef & Shaker competition.
JUST in time for summer, Andrew Café’s resident pastry chef Erna Canatoy has come up with the Sweet Summer Series, a collection of cupcakes in banana, strawberry, and carrot flavors with cream cheese topped with a drizzle of walnut brittle, a tangy slice of fresh strawberry, and a carrot candy made of butter cream.
WHAT are you having for lunch today? If you’re like four in every 10 Filipino adults, you will eat lunch out. Will you eat a burger and fries in a fastfood restaurant, fried fish in a canteen, or fried chicken in a convenience store? Maybe you’ll have a donut or a cup of 3-in-1 coffee for dessert.
THANKS to a crop of renegade, pioneering wine makers making stellar wines in New York, Vermont, Minnesota, famously frigid Quebec, and even Portugal, hybrid grapes are beginning to get the respect they deserve.
MANGOES are very popular in the Philippines — served as a fruit shake, dried in packs as pasalubong, or kept fresh in the kitchen waiting to be sliced and eaten with rice like a modified California maki (even without the seaweed and crab sticks). Now Manila has a new restaurant that specializes in a variety of mango beverages and desserts.
BURGDORF, Switzerland — Exposing cheese to round-the-clock music could give it more flavor and hip hop might be better than Mozart, Swiss researchers said on Thursday.
A PROVISION of the Affordable Care Act that is strongly supported by Donald Trump’s administration requires calorie labels at US chain restaurants. The basic idea is that if consumers are informed, they will reduce their calorie consumption — and improve their health.
THERE ARE two ways the human mind perceives nature. One makes us seek balance and tranquility, while the other allows us to unleash ourselves and become truly wild. A restaurant in Quezon City allows you to do both: to be tranquil on the weekdays and, for the young ones, go wild on the weekends.
SOUTH AFRICA’s wine industry is centered around Cape Town. But pioneers far to the northeast are forging a new frontier in unlikely surroundings as changing weather patterns test long-held conventions.
JUST A few months ago, Vice News published a story with a provocative headline: “The Coolest Place to Get a Drink in Midtown Manhattan Is the New Taco Bell.”
COFFEE is as much a staple in some Filipino homes as rice. However, the minute a Pinoy steps out of the house, there’s hardly any way to get the taste of home — instead we’re inundated with every other cosmopolitan caffeine fix out there. KapeTayo Coffee then, gets the way a Filipino mom likes her coffee, and offers it to the rest of the country.
ON March 17, 2018, the annual Festival de la Paella Gigante brought together chefs from many of the metro’sa hotels, restaurants, and culinary academies to pool their skills in creating, as the event’s title clearly stated, a giant paella. It was a night of smoke and music, dance and wine, and, of course, good paella.
QUICK: when you hear a wine is Cabernet, do you automatically think cabernet sauvignon? Of course you do. It’s the world’s most widely planted red grape, noted for big, rich, power-packed wines you can swoon over and even invest in.
RESTAURANT rating guide Michelin said on Tuesday that it will launch a publication for California in early June, expanding its current coverage for eateries in San Francisco and the surrounding wine-producing regions of Napa and Sonoma.
WHEN preparing a pork dish, it’s important to choose the right cut of meat to go with it, but with so many different cuts available, it’s easy to get overwhelmed. Robina Farms Premium Fresh Meat has come up with a guide on which cut is best for what kind of dish, plus a few suggestions on how to get creative.
FOODEE Global Concepts is the company is responsible for bringing in foreign restaurant brands that have earned Michelin stars in their home countries: think FOO’D, Hawker Chan, Tsuta, Kam’s Roast, and Tim Ho Wan (among others). But Foodee’s success with foreign brands began with the Todd English Food Hall in SM Aura, which by now has expanded into other concepts under the name of the celebrity chef: there’s Hook, then Pound; both by Todd English.
WOLFGAT seats just 20 diners in a tiny cottage in a fishing village more than two hours’ drive from Cape Town, South Africa.
CULT favorite Rico’s Lechon has opened its fifth store, continuing to fuel the craze for Cebu-style lechon (roasted pig). The company’s newest store is located in the SM Mall of Asia complex, on the first level of its South Wing.
IBM’s 5-in-5 predicts what’s next in food safety and security.
CLARE SMYTH is one of the world’s leading chefs. So what is the centerpiece of the menu at her two-Michelin-starred restaurant?
“PERK” can mean making something more lively, or else a small bonus. Last Tuesday, BusinessWorld experienced “perk” in every sense of the word with the launch of Nespresso’s limited edition blends: the Caffes Venezia and the Istanbul, held in the Nespresso boutique in Rockwell.
Ilustrado Restaurant and Café in Intramuros, Manila has come up with a five-course Valentine meal — the amuse bouche is Beet and goat cheese arancini; a choice of three appetizers namely Mushroom duo, Jamon and melon, and Salmon mille-feuille; Roasted tomato soup; cucumber melon sorbet; entrée choices include Australian lamb ribs, Barramundi fillet, and US beef tenderloin; and for dessert either Chocolate Fantasy or Berry Bavarois.
THE FIRST flames of love are nothing short of magical. But what happens when the flames die down? Through the years, lingering smoke and smolder between two loving individuals is all that’s needed to stay together, and that sexy, calming ember is captured perfectly by the Valentine’s Dinner offering of 22 Prime in the Discovery Suites.
AFTER merely a year of operations, “glorified turo-turo” restaurant concept Bench Café, is set to open more locations within the year after its second branch opened in Greenbelt 3, Makati City this month and the success it garnered at the flagship branch in Bonifacio Global City (BGC)in Taguig.
THE 15-year-old snack bar brand, New York Fries & Dips (NYFD), is looking to appeal to a wider range of customers this year as the brand, now under a new management, aims to open 100 branches nationwide, according to a company executive.
MADRID — Spanish celebrity chef Ferran Adria is to reopen his once world-famous elBulli venture next year — but not serving food.
CELEBRATE the year of the Earth Pig with a meal meant to bring forth wealth, health, and prosperity at Crowne Plaza Manila Galleria’s Xin Tian Di today.