Benassi: A delicious slice of Italy

MANILA, Philippines - People who go to Italy inevitably find themselves looking for the best pizza and pasta the place could offer — surely, these Italian plate staples have captured the global palate.  Well, on a Roman holiday not too long ago, my niece and I were eating pizza and pasta every day, like there was no tomorrow, and never did we meet a bad pizza or pasta.  I guess it’s a cardinal sin in a country that stakes its claim to culinary fame on these time-cherished specialties. You’ll be delighted to know that you’ll get the exact same experience we had in Italy when you dine at Benassi Alimento e Caffe, a 35-seat charming little Italian restaurant in Ortigas Center, Pasig City, that’s big on all-time Italian favorites.

Say ciao to Benassi, owned by young couple DJ de Guzman and Katia Benassi-de Guzman who share a passion for good home-cooked food. Katia grew up amid the delicious aroma of glorious Italian food cooking in the Benassi kitchen. She’s heir to the jealously-guarded, distinctly-Benassi family recipes from the town of Massa, Italy, that have been passed on from generation to generation.

Amid a warm, relaxing ambience, backed up by superb customer service, savor the best of Italian homecooking.  As the Italians would say, Buon Appetito! Bound to stir the taste buds is the selection of zuppas, among which are the crema di zucca (cream of baked pumpkin soup, P150); crema di funghi (cream of wild mushroom soup, P160); crema di mare (cream of crab meat, squid, bell pepper, and mushroom, P170); and Di Fagioli  (Barlotti beans, carrots, onions, fresh Italian herbs, P170).

Italians love salads and you’ll love Benassi’s fresh offerings, such as the insalata di casa of fresh greens drizzled with strawberry vinaigrette and olive oil-based dressing, and topped with Parmesan cheese (P185). Of course, there are other antipasti to choose from as a prelude to your meal, like the salmon carpaccio  (smoked Norwegian salmon sprinkled with olive oil and fresh lemon juice, and topped with capers and Parmesan flakes, P395); crostini ai funghi porcini (mushroom porcini cream cheese dip served with homemade crostini bread, P225); salsa firma (Benassi signature cream and spinach dip with toasted bread, P225); prosciutto e melone (Parma ham wrapped in fresh cantaloupe, P295); muscoli (mussels sautéed in white wine, garlic, and Italian herbs, P295); and salsiccia (sautéed Italian garlic sausages with caramelized onions, P295).

And now, we’ve come to the main event: From Benassi’s great brick oven come its assorted pizzas. You’re probably quite familiar with the margherita pizza (tomato sauce, mozzarella, and basil). On top of that, Benassi has its really yummy salami e funghi (tomato sauce, mozzarella, salami Milano, and mushrooms, P470); frutti di mare (squid, shrimps, mussels in tomato sauce, topped with mozzarella, P580); pomodoro e acciughe (tomato sauce, mozzarella, and anchovies, P410); and prosciutto e rucola (tomato sauce, mozzarella, Parma ham, and arugula, P490).







But of course, there’s no way you’ll pass up on the pasta when you’re in an authentic Italian resto like Benassi. There’s a lot to choose from at Benassi — like the aglio olio e peperoncino (garlic, olive oil, parsley, and a hint of crushed chili peppers, P190); Pesto alla Genovese (pine nuts, Parmesan, basil, and garlic, P230); arrabbiata (stewed tomatoes, pimientos, onions, and crushed spicy chili peppers, P240); Ragu alla Bolognese (ground beef and stewed tomatoes, P240); carbonara (bacon, onions, garlic in light cream sauce, P250); vongole (fresh clams in white wine with garlic, parsley, chili pepper, and olive oil, P325); Tuscana (Italian garlic sausage slices in tomato sauce, P280).

Between the pizzas and pastas and the gelatos we chowed down on in Rome, we had no more room left for the risotto, that Italian creamy rice dish (though just to try it, we bought a ready-to-eat version at a grocery near the Vatican). Thus, it’s welcome news to know that Benassi has its risotti, like the risotto con funghi porcini (porcini mushrooms, P370).

For Italians, fresh is certainly best and Benassi proves just that with its fresh homemade ravioli or filled pasta.

Italians are, indeed, big, hearty eaters. But at Benassi, light eaters can opt for the grilled paninis, like the panini con tonno (chunky tuna in Benassi olive and caper spread with lettuce and tomatoes, P280) or the panini con verdure (grilled zucchini, tomato, bell pepper, and eggplant seasoned in olive oil, balsamic vinegar, and pesto, and topped with mozzarella).

This great little Italian resto is not just about pizza and pasta and risotto. It’s also big on Italian dishes such as pollo alla cacciatore (chicken fillet, tomatoes, and black olives on top of fettuccini pasta, P340); polpetta con pomodoro (classic Italian meatballs seasoned in herbs and spices and fresh tomato sauce, served with pasta or bread, P380); carne alla pizzaiola (beef sirloin strips slow-cooked in tomatoes, olive oil, parsley, and capers, with a choice of mashed potato or steamed rice, P320); arrosto di manzo (chopped pork, olive oil, garlic, and Italian herbs served with sautéed garlic potatoes, tomatoes, and zucchini, P340); and baccala (salted cod fish cooked in stewed tomatoes, black olives, capers, and fresh rosemary, and served with mashed potato, P550).

Leave some room for some dolci without guilt. Your sweet tooth just can’t say no to Benassi’s mascarpone cake (authentic tiramisu cake recipe from the Benassis’ hometown, P220, good for two).

To wrap up a truly great Italian dining experience, have some freshly brewed coffee or hot tea or hot chocolate. Benassi also has a fine selection of red and white Italian wines.

And so, as another new year unfolds, Benassi shares this hearty wish: Pizza on earth and good food to all men!



Benassi Alimento e Caffe is at the ground floor, The Exchange Regency Building, Exchange Road corner Jade Drive, Ortigas Center, Pasig City. It is open from 8 a.m. to 10 p.m., Monday to Friday; 11:30 a.m. to 3:30 p.m. and 6:30 to 10:30 p.m., Saturday. Call 310-8566 or 09176203932.

source: philstar.com

Korean barbeque specials, the Bulgogi Brothers Way

The popularity of everything Korean can be felt in many ways- from music and fashion to beauty products and yes, delicious food. And if you can’t seem to get enough of Korean dishes, there’s Bulgogi Brothers to satisfy your cravings.

Aside from assorted Bulgogi, their house specialties, enjoy their new Korean Barbecue Specials, comfort food that you will surely enjoy. You have a choice of pork, beef and fish served with six side dishes and refillable Korean hot tea on the house.

Depending on what you opt for, these complete meals that two persons can share are priced from P495 to P795. That’s great value for your money!

Feast on any of these barbecue choices whether you’re out dining with a friend or having a lunch meeting with a colleague.

Meat lovers are enjoined to try Pork Belly BBQ (thin slices of pork belly doused in sweet sauce seasoned with Korean herbs) and the Top Blade Steak BBQ (tender cuts of beef top blade seasoned with Bulgogi Brothers’ original herb-infused BBQ salt).




For those who are partial to fish, there’s the Salmon Fillet BBQ (fillets of Norwegian salmon bathed with a sesame-butter).

Combinations of fish and beef are also offered for those who want a bit of this and that. Try the Salmon Fillet & L.A Style Beef (Norwegian salmon and strips of bone-in short ribs marinated in the special Bulgogi Brothers sauce); Salmon Fillet & Boneless Short Ribs (Norwegian salmon and boneless short ribs marinated in the special Bulgogi Brothers sauce) and the Salmon Fillet & Top Blade Steak (Norwegian salmon and tender beef top blade seasoned with our original herb-infused BBQ salt).

Indeed, from Gang-Nam, South Korea (where it originated) to Manila, Bulgogi Brothers continues to win the hearts (and palates) of Koreans and Filipino food enthusiasts.

Visit the Bulgogi Brothers branch nearest you : Greenbelt 5, Alabang Town Center, Mall of Asia, Harbor Point, Subic and SM Lanang Premier, Davao. Be inside #BulgogiBrosPH and check out Facebook – Bulgogi Brothers Philippines; Twitter - @BulgogiBrosPH and Instagram - @BulgogiBrosPH.

source: philstar.com

McDonald's drops Heinz ketchup

WASHINGTON - McDonald's said Friday it was dropping ketchup king Heinz as a supplier of the key hamburger condiment, citing management changes at Heinz that put the company closer to rival Burger King.

McDonald's said it was ending a relationship of over 40 years as it axed Heinz from its supplier list.

"As a result of recent management changes at Heinz, we have decided to transition our business to other suppliers over time," it said.

In February US investment star Warren Buffett's Berkshire Hathaway together with Brazil's 3G Capital took over Heinz in a $28 billion deal.

That move brought Heinz closer to Burger King, which is controlled by 3G.

The change would not be a large blow to Heinz. McDonald's said it only used Heinz ketchup in two US markets, Minneapolis and Pittsburgh, as well as some foreign markets.

McDonald's said in a statement that it would work with Heinz "to ensure a smooth and orderly transition of the McDonald's restaurant business."

The company said they "are confident that there will be no impact to our business, our customers and our great tasting food at McDonald's."

source: interaksyon.com

Oriang: Redesigning Filipino dishes

MANILA, Philippines - From its appetizers to desserts, a new dining destination at the Bonifacio Global City exhibits a fine rediscovery in Filipino flavors and dishes by combining tasty details and gastronomic artistry with affordability.

Located in the busy Fiesta Market foodie haven outside Market! Market! mall at the Bonifacio Global City, Oriang is the latest venture of restaurateurs Vic and Freddie Wenceslao, who earlier opened a more upscale Cafe de Bonifacio at the Podium in Ortigas.





"Oriang is a lower priced--not lower end--version of Cafe de Bonifacio," Vic explained, adding that the place is named after revered Filipino hero Andres Bonifacio's wife Gregoria de Jesus, whose nickname was Oriang.

The Wenceslao brothers, who also own most of Figaro Coffee's franchises at the BGC, tapped executive chef John Cu-Unjieng to put together and experiment on a casual dining menu of classic native dishes following the restaurant's Philippine Revolution theme.

This collaboration resulted in an extensive selection of meals and snacks that would favor all types of diners. Perhaps the variety is reflective of the Wenceslaos' preferences--with Vic having a predominantly vegetable-and-fish diet and the younger Freddie calling himself a "meat lover."




"We wanted to step up the level of Filipino casual dining which is comparable to upscale restaurants but that which our guests can enjoy at affordable costs," as Chef John said.

Once a guest is presented with the menu, a complimentary snack of fried hofan (noodles) with cilantro pesto is served. While it could have been a bit tastier, the gesture is nonetheless easy to appreciate.

Diners would then be torn choosing from an array of long-time favorites, all having a signature "spin" to them--a presentation that goes beyond effect or appearance, but plays along to bring together flavors and texture even the most particular of customers can readily love.

These are some of the offerings:

Appetizers. The flavorful, shrimps in Gambas al Ajillio (P275) are of a generous size and their lumpiang hubad (P135) is presented in a surprising way that it's almost unrecognizable. Such entrées alone can already make a light, satisfying lunch (or brunch).

Main dishes. The pork slices in its binagoongang bagnet (P185) were mostly fatty, but the sauce is enjoyable that you would not mind the extra calories, while the addicting chicken binakol (P265) Pcan be your side dish or soup, but good enough to be taken as a single viand.

The butterfly tilapia in tamarind sauce (P265) and crispy hito (P265) are Wenceslaos' favorites and are preferred by many guests. Balance these well-presented and tasty fish servings with the Original Oriang Orange Chicken (P235) that kids would like or Embotido con Ampalaya (p185) which is of two dishes in one.

Rice. Oriang has three specialty rice recipes that should not be missed. You can take either the Oriang Super Fried Rice (in crab fat, P215), Pinakbet rice (P195) or Tuyo fried rice (P155) on each of your visits as all are enjoyable that you would not mind taking them without ordering an extra dishes. Characteristically, the rice dishes tend to be a bit oily so take them in moderation.

Salads. Food experts say that the overall quality of a restaurant can be judged from its salad as it is prepared without much frills or show. Oriang's mix of squid, turnips and other vegetables is then a testament to its earnestness (P185) in making the overall dining experience one-of-a-kind.




Desserts. To expect delectable desserts on top of such heavyweight dishes is somehow too much to ask. But Oriang is too dedicated to food to just serve typical endings to a meal. Instead, Chef John and the Wenceslaos dare customers to stop by the venue just for dessert.

Try the layered, cup-like Turon de Gregoria (P85) with ice cream and the Mango Latik (P85) of fried roti and coconut sauce and you would want to dine again there tomorrow. (P.S. The brewed coffee is good, too!)

What sets Oriang apart from other Pinoy-themed restaurants is how we put a fresh spin on what we serve," Chef John said. True enough, the resto is just among the many in the area--most of which offer cheaper Filipino lutong bahay fares--but the quality of its food and the youthful, patriotic ambience make it an ideal place for after-office gatherings over dinner without having to strain budgets.

source: philstar.com

Borderless Cuisine

The term atelier is more commonly used to describe the workspace of a chi-chi fashion designer or gallery-worthy artiste. But in this case, Atelier 317 is the workstation of one of Philippine society’s glam girls who, not content with being a statistic on the Manila’s Best Dressed list, slips out of the designer dresses to don a chef’s jacket and cook for her customers. We refer, of course, to Stephanie Zubiri, Cordon Bleu alum, food writer, young fashion icon, entrepreneur, and now, after a gorgeous wedding to Jonathan Crespi at Misibis Bay, a newly-wed.

Because of her rep as an “it” girl, she may seem intimidating and stand-offish – until you get to sit down and chat with her about her many passions, with a side-trip stories of her teenage escapades in Europe. The same may be said of the restaurant, by virtue of the owner’s background. It may seem intimidating on paper, but a step inside Atelier 317 brings you to a homey atmosphere, with an artsy touch to the knick-knacks on the tables, the assortment of unusual plates and cups, down to the mismatched chairs of the dining area.

There is even an old sewing machine that she had converted at a local shop into a conversation piece/eating area. It’s all hers, she says, “I took my time decorating because I wanted it to reflect my tastes. Everything here, I chose myself. We didn’t get an interior decorator – I bought every piece, and I am actually surprised at how well it all came together.”

The food is also quite eclectic. “I am always asked what kind of cuisine I offer,” she grins. “People like to box you in, and probably because of my culinary training background, they always think I make fancy French food. No, I don’t make fancy French food!” she mock groans. “For me, why does a restaurant have to have a specific cuisine? For me, it is about world food, not just French cuisine. Almost all these recipes are what I eat at home. I like simple ingredients, I like using herbs and spices. These dishes comprise my personal comfort food.” One of these is the Spicy Lamb Bolognese, which she swears is one of her favorites and is a staple in her own home kitchen.

She talks about her mission to make an Atelier meal a memorable experience. “When I was starting out, I was looking for an alternative to my catering business. I wanted to make a restaurant that people will not go to only for special occasions. I want to offer what people like and look for every time they eat at the restaurant, which is comfort food. From our catering, we had a lot of things that were really doing well, like the Bicol Express Chicken. I want people to come here with an open mind, and try new versions of the things that they like or are familiar with.”

Her travels also have a strong influence on her menu. “My menu constantly evolves. I visited Vietnam three times last year to explore, and I loved the food. I went to cooking classes in Thailand. I go around asking people for their recipes. These are the techniques and flavors that I try to translate with my own dishes. I love Indian food, so I am developing South Asian dishes. I talk to friends in the food industry to find out what is happening.”

Still, she insists on keeping it simple and relatable. For all the prestige of Cordon Bleu, she candidly says she did not exceptionally enjoy the experience. “It was too serious, too difficult! I like to cook from the heart!” Her tapa is a recipe from her Lola Zubiri, and aside from the addition of foie gras bits in her molo soup, the bola-bola follows the family formula. “She used to make her bola-bola with tomato sauce, and on some days, I offer that as well,” Stephanie says.

She adds that her philosophy is all about offering the best quality within more reasonable price points. Her hollandaise sauce for the fab Eggs Benedict is made fresh from scratch. Her best-selling Caprese salad is made with kesong puti, instead of the more expensive mozzarella. “I don’t want to charge P500 for a Caprese salad when there is a good alternative that will offer better value!” she says.

Here, she flame-broils the cheese and plump tomatoes to give them a smoky flavor, and drizzles these with olive oil and balsamic reduction, followed by a smattering of fresh basil leaves. A must-try is the melt-in-the-mouth Balsamic Beef Adobo, slow-cooked US Black Angus Short Rib served with Portobello Mushroom Sinangag Rice.

For those who are not inclined to “sin,” Atelier 317 offers healthy vegetarian options such as the Falafel Pita Burger and the creamy Spiced Pumpkin Soup, along with salmon dishes like her Red Curry Salmon Parmentier – flaked, poached salmon topped with lemongrass and fried shallots, served with red curry sauce.

The restaurant, which is now equipped to handle small gatherings for cooking demos at the top floor, is a favorite haunt of well-known personalities for its laid-back vibe. The location, a stone’s throw away from the Powerplant mall, is perfect for a weekend brunch away from the maddening crowds. Stephanie says that her decision not to locate at a mall offers some kind of freedom. “There is no pressure to have a high turnover, and guests are more inclined to linger over coffee or good wine.”

Atelier 317 is located at the Palm Rock Bldg., 6060 Palma corner Osias Sts. (near Makati Science High School) in Poblacion, Makati City. The restaurant is open Mondays to Fridays from 11 a.m. to 9:30 p.m.; Saturdays from 8:30 a.m. to 9:30 p.m. and Sundays from 8:30 a.m. to 4 p.m. For more information, call 358-0987, 0917-8308393 or e-mail atelier317@epicurusinc.ph.

source: mb.com.ph

Healthy super foods at Sugarleaf restaurant

Instead of taking a quick fast-food meal to replenish your energy at work, why not enjoy a nourishing and delicious meal that helps replenish at the cellular level and with less calories.

At Sugarleaf, an organic restaurant and shop, natural and organic ingredients are added in delicious soups, salads, sandwiches, wraps, drinks, desserts, and ice cream to boost the nutrient content of the meals and treats it serves.

Probiotic-rich kefir, containing over 30 species of beneficial bacteria (compared to only a few in yoghurt), is expertly made in house and used in majority of Sugarleaf’s best selling dishes. Though somewhat sour, it is combined with herbs, fruits, natural sweeteners like low glycemic coconut sugar and raw wild honey to create delicious sauces, savoury pasta, hearty wraps, creamy cheesecake, and ice cream.

Exotic superfoods used from around the world are chia (detoxifying seeds from South America) in Goody Kefir smoothies, acai (anti-oxidising berries from the Amazon) in ice cream, maca (hormone balancer and energy boosting root crop from Peru) in desserts and a lot more! Local superfoods such as organic blueberries, spinach, guyabano, spirulina and malunggay are also showcased in soups, drinks and ice cream.

Sugarleaf in Makati is located on the ground floor and second floor of the MEDICard Lifestyle Center, 51 Paseo de Roxas corner Sen. Gil Puyat Avenue, Urdaneta Village Makati City. For inquiries, call (+632) 812-7323. Greenhills branch is located on the ground floor of Health Cube Building, 226 Wilson Street, West Greenhills, San Juan, Metro Manila. Call (+632) 661-6639. Like us on Facebook SugarleafPH and follow us on Twitter @sugarleafph.

source: interaksyon.com

5 reasons why you should dine at Chateau 1771 again in your next night out

Reliable menu, friendly waitstaff, and elegant but warm interiors. These are some of the reasons that regular patrons claim on why they keep returning to 25-year-old restaurant Chateau 1771.

The restaurant recently added new offerings to their menu—a welcome addition to some of our favorites. A little change here or there, Chateau 1771 confirms that it still serves the best food created by Executive Chef Vicky Rose Pacheco. And here are more reasons why you should revisit the classic restaurant in your next night out.






1. No borders cuisine
Chateau 1771 started out as a French restaurant and but now serves French, Italian, Swiss, and no-borders cuisine. “By no borders, we mean you can ask for specific things to be changed in the menu or on your dish because you don’t like it, or if you are in a particular diet,” says Kirk Daquioag, Chateau Group marketing manager. “Restaurants would say no they wouldn’t do that, whereas here, we will always, if we can, oblige to your request.

2. Healthy, organic ingredients
A welcome addition to the Chateau 1771 is the organic dishes such as the chicken, pork shoulders, and vegetables.

“If we can find a good source of ingredients, we try to make it organic,” shares Daquioag. “For example, all our chicken dishes are organic, the pork shoulder  (the only pork dish in the menu) is organic. We also serve organic vegetable, organic rice, so that you would have a lot more choices to side dishes and things like that.”

“We try to give healthier choices,” he says. “So, if you are in any specific diet, be it Cohen diet, low carbs diet, there is something for you.”


3. More seafood dishes
If you have been browsing Chateau 1771’s menu, then you would have certainly noticed the wider selection of seafood that they have been carrying since late last year. There have been some add-on sea food dishes to the choices, a delight to any pescetarian.

“We have a section which has a variety of different fishes and as well as a local fish of the day and you can have that cooked in three different ways,” says Daquioag.

Selections include Norwegian salmon, ocean trout, halibut, or the local fish of the day to be cooked according to your preference. The restaurant also offers it in three different ways: steamed covered with bokchoy, leek and carrot cream sauces, and mashed potato, sautéed then covered with bread crumbs then baked with lemon butter, and then baked with fresh lemon thyme, extra virgin olive oil & pecan nuts, and rice.  Seafood such as fish or prawns can also be grilled.

4. Slow-cooked meats
The selection of cocette (small casserole) fare is another welcome addition to the menu.

Meat are slowly cooked together with spices such as oregano, sage, rosemary, and many more in the cocette giving your tastebuds utmost pleasure. Pick your choice of lamb, veal, beef, duck, or pork to be served in the tiny casserole.

 5. More delectable dishes to come
Chateau 1771 first started in Malate. CEO Ricky Gutierrez wanted to offer something to the internationals who were dining there.  Over the course of the years, the influences—Italian, French—for Chateau has changed.

The restaurant has become known for its signature dishes such as the Raclette, Flaming Potence, Caesar Salad, and Pasta Chorizo. “But it is our ability to adapt to changing times and market which is reflected in surviving for 25 years, but not only surviving but excelling in what we do. I am sure the way we are going, we have got another 25 years to go,” Daquioag says.

• Chateau 1771 is located on the Ground Level of Greenbelt 5, Greenbelt, Paseo de Roxas cor. Legaspi St., Ayala Center, Makati City. For inquiries, (+632) 729-9761.

source: interaksyon.com

Beijing restaurant owner won't apologize to Pinoys and Vietnamese - but takes down inflammatory sign

BEIJING - A defiant Beijing restaurant manager refused to apologize Thursday despite removing an inflammatory sign barring citizens of states in maritime disputes with China, along with dogs, following an international outcry.

The notice in the window of the Beijing Snacks restaurant read: "This shop does not receive the Japanese, the Philippines, the Vietnamese and dog(s)" in both Chinese and English.

But despite taking down the sign after accusations of racism, the manager said he had no regrets and would not apologize for any offense caused.

Images of the sign went viral in Vietnam and were splashed across newspapers in the Philippines on Wednesday. Both are involved in bitter territorial disputes with China over islands in the South China Sea.

The manager, surnamed Wang, said it was taken down "because it was a lot of bother."

"I don't have any regrets," he told AFP. "I was just getting too many phone calls about it."

He seemed surprised at the attention it had generated but said he would not apologize, suggesting it may have been misinterpreted.

"Maybe people misunderstood our meaning ... it only said we would not serve customers from those countries," he said.

The sign's wording was particularly inflammatory as it recalled China's colonial era, when British-owned establishments barred Chinese from entering.

A sign outside a Shanghai park supposedly reading "No Dogs and Chinese allowed" became part of Communist propaganda, and was featured in the 1972 Bruce Lee film "Fists of Fury" - but many historical experts say no such notice ever existed.

The restaurant sign provoked an outcry in Vietnam and the Philippines, generating thousands of posts on Vietnamese social networking sites and newspaper comment threads.

Filipinos greeted the photo with a mixture of fury and amusement. "Blatant racism at Beijing Restaurant," journalist Veronica Pedrosa wrote in one widely shared tweet.

China and Japan have a separate acrimonious dispute over islands in the East China Sea, and ongoing disagreements about Japan's colonial past.

The cramped establishment's specialty is soup made with pork offal and gravy-soaked biscuits.

"This is what old Beijingers like to eat," a white-hatted chef said.

source: interaksyon.com

Lady Gaga's high-end Manhattan resto hit over filthy habits

LONDON -- The high-end Manhattan restaurant owned by pop star Lady Gaga and her family has been slapped after the Dept. of Health uncovered violations.

Joanne Trattoria on the city's West Side restaurant was smacked with a shameful 'C' grade, the lowest possible rating.




This, after health officials uncovered its filthy habits, reported Daily Mail online.

They did not say what these habits were.

source: interaksyon.com

Wendy's to open 2nd Japan restaurant in Roppongi on Aug 17

TOKYO — Wendy’s Japan will open its second restaurant in Roppongi on Aug 17. The store will be located on Roppongi-dori opposite TGI Friday’s.

Wendy’s relaunched in Japan opposite Omotesando Hills last Dec 27, two years after exiting the market.

Wendy’s/Arby’s International Inc and Higa Industries Co Ltd, a successful food importer and distributor based in Tokyo, signed a joint venture agreement to develop and operate Wendy’s restaurants in Japan. Higa Industries is led by Ernest Higa, who owned and operated 180 Domino’s Pizza stores in Japan before selling the business in February 2010.

This is the first overseas joint venture for Wendy’s/Arby’s International. Wendy’s Japan plans to open 100 stores in the next five years.

source: japantoday.com

Going beyond a pizza slice at CPK

“I’m a big believer in texture. I like tasting flavors… (feeling) the crunch. Whenever I bite, I want it to be a rollercoaster in my mouth. I want it to be a funhouse,” Archie Rodriguez says with a smile. “You know what I mean?”

Well, we may not exactly fathom his thought process, but the president and CEO of Global Restaurant Concepts, Inc. (GRCI)—the local franchisee of the successful California Pizza Kitchen (CPK)—sure does seem know his business.

Additionally, he displays intimate knowledge what goes into every dish served to our motley group of media practitioners gathered for a gastronomic introduction to some new additions to CPK’s local menu.

The brand turns 27 years, and marks 15 since entering the local scene. In connection, Rodriguez and his team are holding the very first National Pizza Day in the country on August 15—the exact day that GRCI opened its first CPK restaurant here.

Commandeering and unilaterally appointing a “pizza day” seems a bit bold and forward, but CPK is aiming for domination. Rodriguez looks at it as a way to reclaim “pizza authority.” The restaurant is seeking to reinvent itself, he maintains, and what better way to do so (and make a splash, too) then by introducing up to 20 new menu items—including, of course, “pizzas that stand above the rest.” You could say that some CPR is being performed on CPK.

Economy willing and bedamned, the restaurant is trimming its formidable array of choices from around 125 down to 85, a move that Rodriguez says will enable the chain to “focus on delivering consistently good products.”

He underscores: “We’re really focusing on making people understand that we deliver quality.”

The process took much time and back-and-forth between GRCI and CPK’s US principals, but CPK regulars and newbies will surely be in for treats familiar and peculiar. GRCI browsed CPK’s database and looked at what would be received well here, and interpreted them appropriately.

We start with big fingers of fried mozzarella cheese in spring roll wrappers—nothing surprising but guaranteed to be a hit with kids of all ages. It’s an oriental take; the US version has the cheese fingers dipped in breadcrumbs alone then fried.

It’s actually a recurring theme—all of the new items have been “Filipinized” to suit Pinoy palates.

Take the quesadilla, for instance. Rodriguez applies his funhouse ethics and adds crispy wonton strips into the mix to make it more interesting. It now explodes with crunch and flavor—the latter chiefly imbued by cheese and black olives.

Next up is Spinach Salad with Grilled Spicy Sausage Links on the side. The caramelized nuts are counterpointed with the tangy-sweet raspberry vinaigrette. Rodriguez reveals that the idea for the dressing actually came from CPK’s pastry department, which creatively made use of some raspberry coulis. The sausage pairs up well as a meaty, tasty companion to the greenery.

Seafood Pomodoro with Tagliatelle Negro is a creamy mélange that features squid ink pasta—not overpowering as you might expect.

The Lasagna Milanese is a more conventional (read: kid-friendly) choice that is jazzed up with some fragrant basil.

Health nuts will surely flip over the Vegetarian Pizza with Gorgonzola. I love the still-crunchy broccoli on the crispy-thin crust. Meanwhile, flavorful ham distinguishes the simple but indulging Prosciutto Pizza. Mental note: getting fuller by the minute.

The Asian Chicken Wrap with Wasabi Dressing and Teriyaki Sauce on the side is a welcome break with its light, delicate taste (I tried it sans sauces). Nori and beansprouts change the taste profile into Japanese.

I am too stuffed for the Cheese Steak Sandwich with Homemade French Fries, but I welcome the S’mores Pizza for dessert—topped as it is with ice cream.

Old devotees of CPK need not fret about having their favorites nixed. Fast-moving products such as the Barbeque Chicken Pizza and Barbeque Chopped Salad remain on the menu.

Still, Rodriguez explains that it’s all part of the natural course of the restaurant’s evolution. For example, the Peking Duck Pizza and Adobo Pizza fell off after some time. “They already had their 15 minutes of fame,” he says, grinning.

By the way, even the plating of CPK’s new creations didn’t stick without an imprimatur from a triumvirate of Filipino, American, and Chinese chefs. “A lot of our R&D happens six to seven months before launch,” the GRCI head adds.

Aside from the new selections, other treats are in store for CPK patrons visiting on National Pizza Day. For every dine-in pizza order, customers get another pizza for free (any of five flavors is available as freebie). Shell out P50 and you get bottomless Coca-Cola, too.

More changes are forthcoming even in the kitchen. “Our pizza chef is going to be our operating partner… giving him/her due respect for being the artisan behind the meal that you’re having,” shares Rodriguez.

This means each of the seven CPK outlets (with five more coming this year) will highlight its pizza chef. The name of the game is customization and a more personal experience. Diners can ask to have what they want, how they want it.

Rodriguez says that people may have forgotten, but CPK had the following motto when it started the business: “Be adventurous. Try something new. If you don’t like it, we’ll replace it.”

• California Pizza Kitchen has branches at Glorietta 3, Alabang Town Center, Shangri-La Plaza Mall, Greenhills Promenade, Trinoma, Power Plant Mall, and Greenbelt 5. Visit http://www.cpk.com.ph.

article source: interaksyon.com

Finland On A Plate

Will she be serving reindeer?" That was the buzz at Edsa Shangri-La's Heat restaurant when American-Finnish celebrity chef Sara La Fountain held her one-day exclusive lunch and dinner food festival recently.

The perky and pretty "cooking sensation" confessed that this was her original intent but alas, she could not source reindeer meat in our part of the world. And lugging it around from Finland throughout her tour wasn't quite practical. Sorry, no Rudolph today. Nonetheless, she did cook up a storm, serving Finnish comfort food that warms the soul on those frigid Norse winters.

To ease the creaking of bones, of course, there's steaming soup. Sara ladled Salmon Soup with Fresh Egg Roe, accompanied by a sliver of Archipelago Bread. This dark sweet bread flavored with malt and topped with herbs is for dipping into the soup. She had been carrying pieces baked from her grandmother's original recipe, yet the bread was as soft and moist since the day she left Finland.

For her next dish, Sara offers a comment: "Finnish food is all about seasonal flavors." The countryside abounds with produce, fruits, fresh vegetables and root crops. During the long months of summer and seemingly endless sunshine, they enjoy these fruits of the earth; to stock up for winter, these same crops are preserved by pickling or smoking. A bite of summer in deep dark winter was Vorchmack with Marinated Beets, a traditional dish served at weddings; it highlights minced beef, lamb and herring settled on a row of marinated and pickled vegetables.

A fusion of the old and new worlds arrived via Crayfish Salad with Boiled Quail Eggs, Radish, Avocado and Asparagus served with Dill Mayonnaise and Cilantro-Ginger Dressing. This summer salad starring Finland's ubiquitous but tiny crayfish complemented with creamy avocado is best eaten with toast.

The main dish of Karelian Stew was another treasured recipe Sara learned from her grandmother. Made with lamb, beef, cabbage and carrots and refreshed with sour cream, this stew originated from Finland's Karelian region.

For a flourishing Finnish finish, there’s a Rhubarb Upside-Down Cake. While rhubarb is not commonly found in the Philippines, Filipino taste buds need not be totally fazed, as its caramelized pinkish flesh on this cake tastes a lot like sweet pineapple.

For more of Sara's Finnish classics, check out her program New Scandinavian Cooking on the Asian Food Channel. For details and show schedules, visit www.asianfoodchannel.com.

source: mb.com.ph

Ryan Phillippe's Romantic Dinner Date with Girlfriend Paulina Slagter

It was a busy night at the STK L.A. Anniversary party in West Hollywood on Wednesday, but Ryan Phillippe managed to slip inside relatively unnoticed with gal pal Paulina Slagter.

"Ryan drove in through the garage to avoid paparazzi, and he was brought into the restaurant through the kitchen," a source tells PEOPLE. "He and Paulina were very cute and held hands at their private table, tucked away from the rest of the crowd."

Slagter, who is reportedly still in college, and Phillippe, took in the sounds of Bibi McGill, the touring lead guitarist for Beyoncé, who did a few special performances at the ONE Group's trendy eatery throughout the night, to honor its four years in existence.

David Spade, Taryn Manning and a Kendra Wilkinson-less Hank Baskett were also in tow for the festive evening.

"Hank left in his Cadillac with a guy pal," an onlooker says. "When asked where Kendra was by a random partygoer, he said she was with her mom in San Diego. He couldn't have been nicer to fans who approached him."
– Jennifer Garcia and Dahvi Shira

source: people.com

800 chefs, food experts vote for 50 world's best restaurants

More than 800 chefs, restaurateurs, journalists and food experts voted Danish restaurant Noma as the world's best restaurant for the third year in a row, beating top eateries in Spain, Brazil, Italy, Britain, the United States and elsewhere.

According to a report of Reuters, the annual list of S. Pellegrino and Acqua Panna World's 50 Best Restaurants, produced by Britain's Restaurant Magazine, were unveiled in London.

Reuters said a panel rated chef Rene Redzepi's Noma as the "standard-bearer for the new Nordic movement.

The following restaurants made it to the top 10 of the world's 50 best restaurants:

1. Noma (Copenhagen)
DENMARK (home to 9,401 Filipinos)*

2. El Celler de Can Roca (Girona)
SPAIN (home to 52,611 Filipinos)*

3. Mugaritz (San Sebastian)
SPAIN

4. D.O.M. (Sao Paulo)
BRAZIL (home to 679 Filipinos)*

5. Osteria Francescana (Modena)
ITALY (home to 123,379 Filipinos)*

6. Per Se (New York)
UNITED STATES (home to 3,166,529)*

7. Alinea (Chicago)
UNITED STATES

8. Arzak (San Sebastian)
SPAIN

9. Dinner by Heston Blumenthal (London)
UNITED KINGDOM (home to 196,740 Filipinos)

10. Eleven Madison Park (New York)
UNITED STATES


* Based on the 2010 Stock Estimates of the Commission on Filipinos Overseas

According to the 50 Best Restaurants website, the list is "created from The World’s 50 Best Restaurants Academy, an influential group of over 800 international leaders in the restaurant industry, each selected for their expert opinion of the international restaurant scene."

"The Academy comprises 27 separate regions around the world. Each region has its own panel of 31 members including a chairperson to head it up. The panel is made up of food critics, chefs, restaurateurs and highly regarded ‘gastronomes’ each of whom has seven votes," it said.

"Of the seven votes, at least three of which must be used to recognize restaurants outside of their region. At least 10 panelists from each region change each year," it added.

Nationally, Spain and the United States tied with three restaurants each in the top 10, though Spain's El Celler de Can Roca in Girona came second and Mugaritz in San Sebastian placed third. In all, the United States had eight eateries in the top 50 and Spainhad five.

The Chefs' Choice award, voted for by the World's 50 Best chefs, was presented to Andoni Luis Aduriz of Mugaritz, which was devastated by a fire two years ago. Spanish winners also included Arzak at no. 8, whose joint Head Chef Elena Arzak was awarded the Veuve Clicquot World's Best Female Chef award.

Eight US restaurants made the top 50 list this year, the highest of which was New Yorkbased Per Se, owned by chef Thomas Keller, who was rewarded the Best Restaurant in North America and the S.Pellegrino Lifetime Achievement accolade after spending each of the past 10 years of the awards on the list under one guise or another.

Noma makes systematic use of beers and ales, fruit juices and fruit-based vinegars for its sauces and soups rather than wine, and allows vegetables, herbs, spices and wild plants in season to play a prominent role in its cooking.

"We feel that the cooking at Noma is fairly ambitious but then again, Nordic cuisine must possess a certain purity," Noma says on its website.

Noma's chef Redzepi serves a new kind of Nordic cuisine such as musk ox and smoked marrow, sea urchin and dill or beef cheek and pear.

The 34-year-old chef is an ambassador for the New Nordic Food programme set up by theNordic Council of Ministers and has headed the restaurant since its 2003 opening.

The Noma approach to cooking is concentrated on obtaining the best raw materials from the Nordic region such as Icelandic skyr curd, halibut, Greenland musk ox and berries.

"Noma is not about olive oil, foie gras, sun-dried tomatoes and black olives. On the contrary, we've been busy exploring the Nordic regions discovering outstanding foods and bringing them back to Denmark," Noma said on its website.

"This goes for very costly ingredients but also for more disregarded, modest ingredients such as grains and pulses, which you'll taste here in new and unexpected contexts," it said.

The two Michelin star restaurant does its own smoking, salting, pickling, drying, grilling and baking, prepares its own vinegars and concocts its own distilled spirits such as its own eaux de vies.
- with a report from Reuters, VVP, GMA News

source: gmanetwork.com

The World's No.1 Restaurant

MANILA, Philippines — Epicureans around the world have set their eyes and taste buds on this new haven.

No, sir. It is not in Spain or Tokyo or Paris. Say, goodbye, for now to El Bulli, Nuvo, and to the three 3-star restaurants owned by French chef Alain Ducasse.

Then where is this new revered dining place? It is in Copenhagen, Denmark, and it is called Noma. It opened only in 2003.

This Nordic haven is owned by a young Danish chef named Rene Redzepi, and he is only 34 years old.

“The man runs the best restaurant in the world,” commends TIME magazine of March 26, 2012.

In the world of Epicureans, if a restaurant is rated No. 1, it follows that its chef achieves the same ranking.

Top chefs around the world concede Noma is the best and the finest dining enclave on this planet today. And yet only a handful have ever dined there.

The few who have been privileged to sit at a table and savor its imaginative but ingeniously Danish cuisine are the pillars of international dining connoisseurs’ league, and, of course, the moneyed set.

TIME says Noma occupies the top spot on the world’s 50 best restaurants list published every year by the respected international RESTAURANT magazine.

Again, what makes it the hallowed dining establishment in the world today?

The answer is simple: Noma serves only foods that are truly Nordic, which means the raw food, ingredients, and anything else that is goes into the casserole are essentially Danish. The exceptional talent of chef Redzepi seals in the internationally acclaimed cuisine.

Ironically, it was only in 2003 that Danes realized their cuisine is exceptionally delicious and it did not take long for the rest of the world to agree. That year Noma opened for business.

On the trivia side, I was curious what the US news weekly mentioned in its cover story of Noma and Redzepi. Two Nordic dishes are similar to what some regional Filipino restaurants serve.

For example, Noma has Danish ants and cured bear meat; our Pinoy restos offer the breakfast fare beef tapa, while a few – notably, the Cabalen chain – serve the crispy Capangpangan camaru or those chirping ricefield crickets.

Today Noma’s tables are fully booked three months in advance. That means any gourmand anywhere in the world whose pockets are bulging with cash, and desirous of dining at the Copenhagen establishment can start making reservations now for a table in August.

source: mb.com.ph