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Quick Bites: Indulgence by Irene's Cheesecake

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Rich, decadent cheesecake topped with Queso de Bola...perfect. I've always preferred a New York style cheesecake without any fruit topping, and this one fits the bill. The Queso de Bola Cheesecake from Indulgence by Irene looks deceptively simple, but one bite is all it takes and you know this is no ordinary cheesecake...


The delicious blend of sweetness and salty Queso de Bola complements the creamy texture of the cheesecake and the chewy Graham crust. Pure cheesecake bliss. Perfect with a cup of coffee.


Go ahead and indulge yourself, with the Queso de Bola Cheesecake from Indulgence by Irene. Thanks Richard and Irene, this was just what I needed...

Indulgence by Irene can be contacted at 0922-830-3900 or 0917-622-5800 for inquiries and orders. 


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Getting More for Less at Hoagies

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There's a new joint specializing in subs, or hoagies, offering fresh sandwiches with excellent value. Not your typical 6-incher, but a larger 8-incher with more filling, more options to choose from at reasonable prices. Very cool.


Hoagies, a Philadelphian term for the classic sub, hero, or Italian sandwich is said to have its origins from "Hog Island," where predominantly Italian and Irish settlers were called "Hog Islanders."  Hog islanders were particularly fond of  large loves of bread stuffed with meat, called "hoggies," and in time evolved to "Hoagies." Cool. Now you know.  


Now with three branches, Hoagies exudes a modern, industrial look for a cool and comforting vibe, a great place to enjoy the 8-inchers. Each hoagie is made fresh as you order, and you can customize your hoagies too with your choice of dressing or veggies. Selections include the Classic Ham and Cheese, the Backyard Roast Chicken, Hungarian Sausage, Hoagie Catch with fresh tuna, Hoagie Harvest with fresh vegetables and the Pulled Pork Adobo.  You also have a choice of either the 8-inch white bread or whole wheat. I was recently invited along with other bloggers to sample some of Hoagies' bestsellers, and I was quite impressed with the freshness and quality of the different hoagies. 


It was pretty cool to get behind the counter and see first-hand the assembly line of delicious sandwiches and fresh ingredients prepared in just minutes...


Only the freshest ingredients are used, and the 8-inch hoagie is stuffed with a variety of options for meats, vegetables and dressings. The Zesty Pastrami waiting for the finishing touches...


The aroma of freshly grilled bacon sets my senses on overdrive, smothered in rich mayo dressing. And after seeing a B.L.T. being prepared, this definitely goes to my must-try list.


Hoagies' bestseller, the classic Philly's Fine Cheesesteak, ready to go.


And after a few minutes, the first of our hoagies are brought to our tables, along with a variety of potato chips and softdrinks.


The Zesty Pastrami (P 155), with generous layers of premium peppered pastrami on lettuce, tomatoes, onions and cucumbers with a sharp mustard dressing on a white hoagie. The combination of flavors and textures blend so well together, and the freshness of the ingredients make this a winner. 


Philly's Fine Cheesesteak (P 190), Hoagies' signature sandwich with tender beef strips sauteed in onions and bell peppers, generously covered in rich and creamy cheese dressing. Inspired by the classic Philadelphia classic, this one doesn't disappoint. The savory beef, the richness of the cheese and the crisp vegetables provide so much flavor in every bite, it's easy to understand why this is a bestseller at Hoagies.  


The Rebound (P 160), loaded with meatballs in in a rich marinara sauce with cheese. A classic Italian sub, the hearty marinara sauce and cheese give it a familiar flavor yet refreshingly different. Filling and comforting,  classic Italian flavors on a fresh hoagie.


The Chori Special (P 130), Hoagies' version of the popular chorizo burger, with tomatoes onions and mayo is another refreshing take on familiar flavors. The smoky and sweet chorizo is complemented by the rich mayo dressing, and the fresh tomatoes and onions provide the finishing touches. 


The classic B.L.T. (P 120), thick and tasty bacon on a bed of lettuce and tomatoes smothered with rich mayo dressing, my personal favorite. You simply can't go wrong with bacon. 


The Classic Crab (140) shredded crabstick with Japanese mayo, a great choice for vegetarians or seafood lovers. The rich creaminess of the Japanese Mayo and the crisp veggies enhance the subtle flavors the shredded crab, deliciously refreshing.


Each hoagie we tried was distinctively different, and I enjoyed each and every hoagie. But if I were to choose just one, I'd go for the B. L. T. And maybe the Philly's Fine Cheesesteak. And The Zesty Pastrami. Or The Chori Special...yup, difficult choices...


And here's the cool part. Selected sandwiches at Hoagies will be offered at the low, low introductory price of only P 88. Yup, P 88  for an 8-inch hoagie. Nice. 


Quality and freshness at affordable prices, you simple get more for less at Hoagies. Great food, great value, always a winning combination. Hungry? Check out Hoagies and get the most bang from your buck...

Hoagies is located at the Upper Ground Floor, The Annex, SM City North, Edsa corner North Avenue, North Triangle. Visit their Facebook Page at www.facebook.com/HoagiesPhilippines for more information.


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Food News: Gerry's Grill Opens Third Branch in Singapore

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Gerry's Grill expands it branch network with a third branch in Singapore. After just nine months from the opening of its second branch in Singapore, Gerry's Grill successfully opens its third outlet in Makasuntra Glutton's Bay at the Esplanade Waterfront, a popular food destination among locals and tourists.


Makasuntra brings together the best and most popular food vendors around Asia at very affordable prices. "Aside from expansion, the opening of more branches in Singapore aims to promote Filipino cuisine in locales where many tourists go. It's about time we go mainstream," says Gerry Apolinario, chief executive officer (CEO) and president of Prime Pacific Grill, Inc. (PPGI), operator of Gerry's Grill. Like its local counterparts, Gerry's Grill branches in Singapore offer Filipino bestsellers like Kare-Kare, Grilled Pusit, Crispy Pata, and Bulalo, among others.


The first Gerry's Grill branch in Singapore opened at the Rasapura Masters foodcourt at Marina Bay Sands on January 2011. Gerry's second, located at Cuppage Road was opened on February this year, in time for the restaurant's 15th year anniversary. "The Cuppage branch which can accommodate at least 200 guests is a favorite event destination for Pinoys in Singapore - birthdays, christening, and even weddings. A huge 40% of our customers are locals and tourists," adds Apolinario.


Gerry's is also set to open in Quatar, its first foray in the Middle East, next month. The opening of Esplanade and Quatar will bring Gerry's overseas branch total to six this year. The leading grill restaurant in the Philippines has two branches in the US. At the homefront. Gerry's is also gearing up for more expansion. Before the end of 2012, it is expected to open five more branches: Centrio, Cagayan de Oro; Robinson's San Manuel, Palawan, Imus, Cavite; General Santos City, and Sm City Dasmarinas. Gerry's currently has a 52-branch network nationwide.


PPGI recently expanded its food service business with a new dine-in concept dubbed "Kusina ng Gerry's", a do-it yourself/fast casual restaurant which opened its first branch at the 3rd Level of Lucky Chinatown Mall at Regina Regente Street in Binondo, Manila. A second Kusina was recently opened at the Harbor Point in Subic. "Kusina will open at three more locations hopefully in time for Christmas - Imus, Cavite; Dagupan, and Cagayan de Oro," reveals Apolinario.

Good food, good times. Here's wishing Gerry's Grill more success in both their local and international expansion...

Burger Time at T.G.I. Fridays

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An unexpected lunch at T.G.I. Fridays turned out to be a great day for burgers. Real burgers. 


I've always enjoyed the burgers at T.G.I. Fridays, not only does it taste great, it also evokes the cool imagery of classic Americana, pop culture you can taste.  


A refreshing Apple Carrot juice to start things off, as we wait for the appetizer and burgers by the bar...


...and with the Blues Brothers watching over you, you're in pretty good company, as AC/DC's "Highway to Hell" blared over the speakers.  Classic rock to go with the food, nice.

TGI Friday's Trio Sampler of appetizers arrived shortly, with New York style Buffalo Wings with blue cheese dip, Loaded Potato Skins topped with bacon and cheese with sour cream, and crisp Mozzarella with rich marinara sauce.


Then the burgers arrived. The Classic Fridays Cheeseburger (P 395), perfectly char-grilled premium beef patty topped with two slices of American Cheddar, lettuce, tomato, and onions with a side of crisp fries.


I go for the Jack Daniel's Burger (P 485), thick and juicy fire-grilled patty with a smoky and sweet Jack Daniel's glaze, topped with American cheese with lettuce, tomatoes and onions with a crisp side of thick-cut fries. Oh, did I mention the thick crisp and tasty bacon strips? Nice. And with that subtle but unmistakable sweet and smoky JD in the sauce, perfection in a bun. And I just love it when its filled with fresh onions for some crispness and bite. 


A cool bit of iconic Americana right here in the metro. And after so many years, the classic T.G. I. Fridays' burgers still taste as good exactly as I remember it so many years ago. Very cool. Everyone could definitely use more Fridays...


T.G.I. Fridays is located at the 3/F of Glorietta 3, Ayala Center, Makati or call 752-7685 for inquiries

Bag a Pizza with Doritos

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Another Laker loss, this time against the Grizzlies, as I emptied another bag of Doritos. But it's early in the season, and hopefully the new Laker rotation and its new coach get in gear as the season progresses. As I was about to toss out the empty bag of Doritos, I noticed a promo sticker...


Doritos and Pizza Hut concludes another cross promotion offering a free Pizza Hut meal with the redemption of specially marked bags of Doritos. The redemption period ran from September 1 and ended on November 30, giving me only a few more days to "grab a pizza meal."


A Personal Pan Pizza, a bowl of Mushroom Soup and a Pepsi for dine-in is absolutely free upon redemption of two bags of Doritos in any participating Pizza Hut dine-in outlet. Cool.  


After handing my two bags of Doritos to the server, I was led to a table. Then, a glass of Coke and a hot bowl of Mushroom Soup arrived. A rich, buttery flavor was perfectly complemented by the crunchy croutons in every spoonful. Though Pizza Hut's mushroom soup wasn't as thick as the typical cream of mushroom soup, the flavors were rich and comforting. And the hot mushroom soup was just what I needed to console a disappointing Lakers' early season run. 


Pizza Hut's Hawaiian Supreme Personal Pan Pizza, topped with generous layers of mozzarella, ham and pineapple. I'm not usually a fan of pineapples on pizza, but after watching the Lakers lose a string of straight games, the Hawaiian Supreme was a welcome change. 

Check out your bags of Doritos in the future, just in case there's another cross promotional offer...

Pizza Hut Bistro is located at the First Level, Gourmet Tower, Gateway Mall, Araneta Center, Quezon City.

A Light Lunch at Village Tavern

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I've had Village Tavern's crab cakes on my mind for the past few days, and  after trying out some signature dishes previously, I had to come back. This time, a light lunch with Village Tavern's other signature dishes. 


The Freshly Squeezed Apple Carrot Juice (P 180+), always a good start. Naturally sweet, though it comes with syrup if you want it sweeter. But it's really good as is.


The Maryland Style Crab Cake (P 550+ Regular), premium lump crab meat served with coleslaw and fries. I opted for the regular serving to try it out, but a Lunch serving with two pieces of crab cakes is also available. 


Delicately flavored, the fresh crab meat is enhanced by the subtle notes of mustard and pepper. A nice crisp outer layer contrasts with the soft and tender crab meat, just perfect with the sides of fries and coleslaw. Squeeze a little lemon, to complete the dish. The coleslaw, topped with fresh mango, is refreshingly rich and sweet, always great with fried dishes. 


Then, The Mussels Cappellini (P 595+) arrived to round off the lunch. Hearty and comforting, the light pasta is generously topped with succulent Chilean mussels, giving it a fresh and briny flavor, over angel hair pasta with a light garlic pesto, shallot and white wine sauce. 


A squeeze of lemon adds a refreshing burst of flavor to the dish, classic comfort food.


The Village Tavern's Very Best Carrot Cake (P 345+), a cool way to cap the meal. Covered in a rich pecan and cream cheese frosting, probably one of the best carrot cakes I've tried in long time.


A sweet ending to a perfect light lunch. Well, maybe not so light, but still a perfect lunch just the same. Great service, great American comfort food, cool place. Good food. Good times.

Village Tavern is located at the 2nd Level, Bonifacio High Street Central, 30th Street, Bonifacio Global City, Taguig, or call 621-3245 for inquiries.


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Check out more good eats at http://www.foodtripfriday.net/.

A Piece of Napa in Quezon City

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Sometimes you find great food in the most unexpected places. Tucked away in Quezon City is a culinary gem specializing in classic Italian American comfort food, a cool find that's worth the drive. 


Formerly Bistro Napa located at Il Terrazo also in Quezon City, the owners decided to move to a new location, converting a residential space to house the new Napa Restaurant and Bar. The fun and eclectic mix of wooden and wicker chairs with wrought iron chairs and plush sofas add to the overall charm of the place.  The overall look emphasizes relaxed dining, an appropriate backdrop to Napa Restaurant and Bar's cuisine. A piece of the wine country in the middle of Quezon City. And with the new location comes an updated menu, with a focus on comfort food like pizza, pasta and other popular favorites. 


Napa Restaurant and Bar's cool interiors immediately makes one feel at home. And since the restaurant is in a converted house, this homey and casual vibe is felt in every corner.  

The different areas of the former house is maximized with different dining spaces, offering open as well as intimate corners, private function rooms, including al fresco dining. Perfect for large gatherings or an intimate dinner for two. Very cool.


I was fortunate to be part of a group of bloggers invited to sample some of Napa Restaurant and Bar's  signature dishes last week, a cool dining experience where the food and place complemented each other perfectly. Appetizers were served, starting with the Very Veggie Crisps (P 145), with a side of sour cream, a cool twist on chips. Veggies never tasted this good...


This was then followed by the Cheesy Chicken and Spinach Dip (P 240), rich and creamy chicken served on warm toasted bite-sized crostini for a nice blend of flavors and textures...


...and a familiar and comforting favorite, Buffalo Wings (P 210) with celery sticks and blue cheese dip. A mild spicy glaze over crisp chicken, a rich blue cheese dip, always a perfect combo.


A refreshing Chef's Chopped Salad (P 275) came next, with tender strips of chicken breast, ham, crisp bacon bits, and Napa's special dressing. The deliciously crisp greens, the sweet and tart dressing, and the various meats combine well for another great starter. Next up, rustic pizzas baked in a traditional wood-fired brick oven...



Napa offers quite a selection of pizzas prepared the traditional way. A cool feature at Napa is the old world wood burning brick oven located in one of the dining areas where you can see pizzas prepared and baked right before you.

And just after a few minutes, the fresh baked pizzas are ready to serve.


The Cinco Formaggio (P 420), yup, not just four cheeses, but five. A cool blend of mozzarella, cheddar, swiss cheese, blue cheese and kesong puti (local white cheese).


Each bite provides a delicious burst of flavor, as you can taste the sharpness of the blue cheese in one bite, and a mild, creamy mozzarella in another. The subtle notes of the cheddar then completes the flavors in another bite, while the tart kesong puti adds in a new flavor in another bite.


Next, the High Protein Panizza (P 550), thin crust pizza topped with pepperoni and served with fresh arugula,  alfalfa sprouts and chili oil.


And part of the fun is topping the slices of thin crust pizza with fresh arugula and alfalfa, then rolling it. Drizzle some chili oil before rolling the pizza, for a little extra kick. Nothing like the taste of pizza fresh from the oven. Then, the mains arrived... 


Sicilian Chicken (P 375), perfectly grilled chicken breast marinated in a blend of spices topped with tart, fresh salsa with a side of light, fresh pasta and buttered vegetables. The tender slices of chicken breast are richly enhanced by the salsa, a hearty and filling main dish.


Beef Cabernet (P 430), tender braised beef with red wine reduction and served with rich and creamy mushroom risotto and buttered vegetables. The risotto is a perfect side for this hefty dish, the rich buttery texture complementing the savory beef.


Pasta Gamberi (P 320), fat and juicy shrimps in a richly spiced sauce, almost like spicy gambas on pasta, a nice new twist on the usual pasta dish. The rich pomodoro sauce covers each noodle for full flavors in every bite. 


Pork Chop Grande (P 395), large juicy pork chops perfectly grilled drizzled with a tasty red wine reduction, served with rich and creamy mashed potatoes and buttered vegetables.


The pork chops were richly flavored, perfect with the red wine sauce and mashed potatoes, classic comfort food.  


To cap the evening, we were served some of Napa Restaurant and Bar's signature desserts. First up, The Triple Chocolate Mousse (P 150), a decadent layered dessert with white and dark chocolate, perfect for chocoholics...


Dayap Dulce de Leche (P 95), moist and not too sweet, with just a subtle note of dayap (local lime) to complement the sweet layers of smooth dulce de leche. And the almonds add a nice texture as well, rounding off the flavors.


Napa Restaurant and Bar also served its newest dessert, with their take on the popular Red Velvet. Rich, creamy and not too sweet, perfect with a cup of brewed coffee.


And finally, Napa Restaurant and Bar's bestseller, the Lava Cake (P 190), moist chocolate cake with thick chocolate syrup and vanilla ice cream. Seriously, what's not to like?


It was amazing to sample a full range of signature dishes in one evening, but there are still so many more dishes to try at Napa Restaurant and Bar. It's definitely one cool spot to check out in Quezon City. Special thanks to Chef Lanie Lim and her kitchen staff, and OpenRice.com for an awesome dinner.

Napa Restaurant & Bar is located at No. 12 Scout Borromeo, South Triangle, Quezon City or call 414-8272 for inquiries and reservations.

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An Awesome Lechon Degustacion at Pepita's Kitchen

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Three amazing lechons. Five hours of pure pork bliss. Dinner with an amazing family. And an international chef and Food Network TV host. Awesome. 


And that's exactly how dinner went last Tuesday. I've heard stories about Dedet de la Fuente Santos' Pepita's Kitchen, and her famous, near legendary Lechon Degustacion dinners held in their family home. And when I received a text about dinner at Pepita's Kitchen, I immediately confirmed. Definitely a no-brainer, not this one. Finally, I get to try Pepita's Kitchen's signature feast, all fourteen courses. And meet an international chef and Food Network TV host. All in one amazing evening. Perfect. 



As I entered Dedet de la Fuente Santos' lovely home, the finishing touches were arranged on the dining table. Immediately, I could sense the lavish and grand scale of the dinner. And I just knew this was going to be epic.


Dining in a family home is always an experience, nothing compares with the warmth and comfort of a real home. And Dedet Santos' home is a perfect stage for Pepita's Kitchen's culinary masterpieces


And as the tables were set, I couldn't help but sneak out back for a quick peek at Pepita's Kitchen's famous lechons. The brick ovens were all fired up, it was just a matter of time...


Pepita's Kitchen's Lechon Degustacion included fourteen courses, from starters, three kinds of lechon, and desserts, as well as interesting palate cleansers in between. Going through the menu, there were no details about the kind of lechon de leche Dedet will be serving. And after hearing so many stories about her unique take on the traditional Filipino lechon and her inventive stuffings, my anticipation continues to go on overdrive. Pepita's Kitchen has successfully reinvented the traditional lechon by adding various stuffings and influences from various international cuisines to give it a unique and distinct taste. Imagine the usual lechon de leche that's a level up above the traditional Filipino fiesta favorite enhanced by new refreshing flavors. And yes, the Pinoy Lechon goes global. Finally.  



The evening's special guest, international chef, author and Food Network TV Host Anna Olson with husband Michael, also a chef. The host of the Food Network Canada's Fresh with Anna Olson, Sugar, Kitchen Equipped, and the current Bake with Anna Olson, the couple was here on an Asian Tour with the Asian Food Channel. And on the last night of their Manila leg, nothing like a lechon for a final taste of the Philippines. It's great that Manila is part of her tour, even better that I get to personally meet her over an amazing lechon degustacion. Now, how cool is that? 



The Lechon Degustacion starts with Pepita's Kitchen's Garlic Dulong and Pinoy Pate' made from balut (duck eggs). The Garlic Dulong has a refreshingly strong briny flavor that's perfect with the crackers, while the Pinoy Pate has a milder yet rich and comforting flavor. Familiar flavors, yet totally different and surprising,  definitely a new flavor experience. And the lechon degustacion is off to a great start...  



On the side, an interesting fresh baked bread shaped like a lechon de leche. Very cool. And yet again, Pepita's Kitchen surprises you with their inventive and playful approach. Oh, the bread was pretty awesome too...



A bell rings, signalling the arrival of one of Pepita's Kitchen's starters, the Balut Salpicao. The traditional duck egg, long a popular and iconic local street food favorite, is given a totally new flavor, sauteed in rich olive oils with loads of garlic. 


The rich olive oil further enhances the already rich balut, and the garlic gives it a nice note. Like many, I'm a wimp when it comes to eating the whole balut as I usually just take the yolk. But the Balut Salpicao was good, I hardly noticed the part I tried to avoid all these years. Yup, it's that good... 


The bell rings, and Dedet introduces a refreshing salad, Eto Naiba, which literally translates to "this is different." And different it truly was. Fresh mangoes added sweetness to the sweet and tart vinaigrette, just the right notes before the first of three lechons...


Dedet then rings the bell to announce that the first Lechon de Leche is ready...the moment everyone was waiting for. Pepita's Kitchen's Pinoy Lechon, stuffed with rice and sisig. Sisig and lechon, now that's a pretty awesome combo. 


The best way to enjoy this is get some tender meat, crisp skin and the sisig rice, and pure pork heaven is just a spoonful away. The rice is richly flavored by the lechon's juices and the spicy sisig. The richness and flavors  just blew me away. Seriously. And Dedet does not serve any sauce to go with her signature lechon de leche, nope, none of the usual sweet liver sauce. With lechon de leche this good, you simply don't need any sauce at all. And I go for seconds, knowing there's still two more lechon de leches to come. Forget pacing, this is really good stuff...



Dedet de la Fuente Santos and her youngest daughter join Michael and Anna Olson with the first of three lechon de leches, the Pinoy Lechon...



After the first Lechon de Leche, Dedet serves her signature Sabachara, sweet and sour pickled bananas. Refreshing and a nice palate cleanser, almost like a sweet and tart chutney. And Dedet rings the bell to announce the arrival of the second lechon de leche...and thing just keep getting better and better. 


Pepita's Kitchen's German Lechon, stuffed with whole garlic bulbs, herbs and marble potatoes. And as the lechon is carved, the room is filled with the subtle aroma of garlic and herbs. Dedet suggests getting the low cooked potatoes and garlic, mashing it in your plate, and take it together with a piece of tender pork or crispy skin. Absolutely perfect, my favorite so far. 


Like the first Pinoy Lechon, the tender, juicy pork and crisp skin are perfect. The garlic and herbs add a subtle yet distinct flavor dimension to the lechon. I've never tried lechon done this way, and I just absolutely loved it. And again I go for seconds, knowing there is still a third lechon on the way...


We were then served another palate cleanser, a cool and refreshing Calamansi Sorbet. The sweet and lightly sour local lime sorbet was just perfect to balance the richness of the German Lechon. Nice. 


The bell rings yet again, this time for the third and final lechon de leche, the French Lechon, as Michael and Anna Olson along with Dedet de la Fuente Santos and her eldest daughter Lileya pose by the lechon. I try to imagine what new stuffing and incredible flavors come with this final main dish...


...and soon enough, after you hear the crackle of the skin, the rich aromas fill the room. Pepita's Kitchen's French Lechon, filled with truffle rice stuffing.


The rich and almost nutty flavors of the truffle oil infused rice is perfect with the tender, juicy pork. At this point, choosing a favorite among the three lechons become really difficult. Really difficult.


I go for seconds and yes, thirds. It's simply that good. And I keep my hypertension meds ready, just in case. The Pinoy Lechon was was a great starter, with familiar flavors and a really nice spice. The German Lechon was totally new and refreshingly different. The French Lechon was rich and flavorful, a perfect closer for the lechon trifecta. Choosing just one, no way. Go all the way, go for all three...   


But there's more...Gayuma ni Pepita ("Pepita's Love Potion") were then served. A sweet butter beer-like beverage, another cool balance to the richness of the lechon feast. Dedet then proudly informs us that this is her eldest daughter Lileya's special concoction, another potentially successful product from Pepita's Kitchen. 


Happy and content, a toast with shots of Gayuma ni Pepita for an awesome dinner. But it ain't over just yet...


Pepita's Kitchen's Super Suman, sticky glutinous sweet rice cake topped with yemas, chocnut and other indulgent toppings. Another playful and inventive take on the traditional suman, and an awesome dessert to cap an awesome feast.


Playful yet elegantly plated, complete with the traditional banana leaf trimmings, a really cool dessert. I'd really like to live in this house...

A light dessert came next, Pepita's Kitchen's Bulacan's Pride, a sweet trio of candied calamansi, ube jam and yema. The different flavors and textures are a simply amazing, way too cool.


And to end the feast, Pepita's Kitchen's Cholesterol Sweeper,  a shot glass with oats topped with thick chocolate and milk. Perfect.



Awesome food, amazing people. Good food, good times.



Special thanks to Dedet de la Fuente Santos of Pepita's Kitchen, Spanky Enriquez, the Asian Food Channel and Michael and Anna Olson for an awesome evening.



Pepita's Kitchen also offers other lechon de leche variants, like the Christmas Lechon (stuffed wice, chestnuts, cashews and mushrooms), the Spanish Manilena Lechon (stuffed with Spanish chorizo and taba ng talangka paella), the Birthday Lechon (stuffed with Pancit Paranaque), and the Japanese Lechon (stuffed with Japanese curry rice) and many more. Pepita's Kitchen's Lechon Degustacion is definitely one experience I won't soon forget, just perfect to jumpstart the holiday season. And yes, I'll say it again. Awesome.

Pepita's Kitchen is located at 6 San Pablo Street, Magallanes Village, Makati. For orders and reservations, call 425-4605 or 0917-866-0662, or e-mail at pepitaskitchen@gmail.com. You can also  check out Pepita's Kitchen's Facebook Page at www.facebook.com/pages/Lechon-Degustacion-at-Pepitas-Kitchen/.

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Food News: Meet the New BBQnator from Wendy's

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Somethin's cookin' over at Wendy's...


Meet the new BBQnator from Wendy's...two juicy quarter pound imported beef patties. Six strips of tasty smoked bacon. Two slices of American Cheese. Topped with a crunchy onion ring. And an amazing smoked hickory barbecue sauce. Awesome.


I was recently invited to sample Wendy's newest product, and being a fan of Wendy's Baconator, I just had to try the new BBQnator. As we waited in anticipation, servings of Wendy's Mexican Salad were brought to our tables...


Marizu P. Baser, Wendy's Marketing Director, and blogger/social media consultant Jonel Uy welcome bloggers at the Wendy's Greenbelt 1 branch for a taste of the BBQnator. The current Baconator is great as is, bacon and burgers are always a winning combo. Adding some barbecue sauce and an onion ring sounds like a great idea...


Following up on the success of its current Baconator and Son of Baconator line, the BBQnator provides another flavor profile with its smoked hickory barbecue sauce and crunchy onion ring. Each bite brings a burst of flavor and texture, with the sweet barbecue sauce, the crunchy onion ring, the savory double beef patties, the subtle richness of the cheese and salty bacon combine for a pretty cool burger experience. This one's a winner. Available in all Wendy's branches at P 255 Ala Carte or P 315 Combo. And like the Baconator, a smaller version is available, the Son of a BBQNator at P 156 Ala Carte and P 198 for Combo.


Sweet, smoky, salty, crunchy and savory, all  in one bun. Seriously good. Check out the BBQnator at the Wendy's branch near you. Like now...

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Pino Resto Bar: Fine Filipino Food Reinvented

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Traditional Filipino favorites reinvented with a twist. That's Pino in a nutshell. And in one amazing dinner, I got to sample the full range of Pino's fun, playful and creative culinary style with flavors that are comfortingly familiar yet different, new and refreshing.


Pino has been transforming traditional Filipino dishes since 2008, updating old favorites with new flavors, textures and ingredients. And with a new branch in Makati, more diners can experience Pino Resto Bar's distinct and refreshing take on classic Filipino dishes. 


Entering Pino Resto Bar, one immediately notices the clean, almost minimalist lines and contemporary feel of the establishment, yet the vibe is casual and pretty cool. An appropriate backdrop to the modern dishes and culinary style of Pino. And within Pino Resto Bar, one finds Pipino, offering vegetarian food with the same inventive flair. More on Pipino on a separate post...


As other bloggers arrived, starters were served. First up, the Crispy Hito Salad (P 195), crisp, deep-fried catfish with thinly sliced Indian mangoes, cucumbers and mixed greens with Thai vinaigrette. Once mixed, the sweet and sour notes blend with the crunchy catfish and crisp greens, a great way to start any meal at Pino Resto Bar.


Then, the Spiced Sweet Potato Chips (P 160) came next, hand-cut spiced fried sweet potatoes with honey mustard dip. Another delicious blend of sweet and spicy flavors, the common and familiar sweet potato with a twist. Nice.


Next up, another old favorite in a refreshingly new execution, the Mini Sisig Tacos (P 225), crisp tacos with pork sisig, lettuce, fresh tomato salsa and cheese. The vegetables and cheese work well with the sisig, and you simply just can't stop after enjoying one or two mini tacos. And again, Pino Resto Bar successfully pulls off another cool twist on an old favorite. 


A new personal favorite came next, Buffalo Chicken Skin (P 145), crisp chicken skin coated with special Buffalo-style sauce, served with blue cheese dip and celery sticks.  The familiar and delicious spice of buffalo wings without the chicken, just the skins. Very Cool. Even better with a few beers...


Then the mains arrived, starting with the classic Binakol (P 285), a chicken tinola soup with buko juice and papaya, not too sour with rich subtle flavors. A comforting and hearty dish, another classic updated with Pino's unique style.


Another traditional dish came next, Kansi (P 345), tender beef cubes in a sour broth with roasted beef marrow. The sharp, sour notes of the richly flavored broth is deliciously balanced by the equally rich marrow, a perfect pairing. More surprises await as the next dishes arrive...


Pino's signature dish, Kare-Kareng Bagnet (P 565 for family swerving, P 255 for single), crisp pork belly with annatto peanut sauce and bagoong rice, simply the best Kare-Kare I've tried. The use of crisp bagnet makes this totally different from the usual soft ox-tail kare-kare one is familiar with, and this dish best captures the culinary style of Pino, weaving in delicious surprises and cool twists on traditional dishes.  


Different bowls of rice were served to go with the mains, with the fragrant steamed white rice to the richly flavored bagoong rice and sweet mango rice.


And Pino's surprising combinations of flavors and textures continue as the next round of dishes arrive. Binusog na Pusit with Kesong Puti (P 245), grilled squid stuffed with goat cheese and mango salsa with soy-vinegar dip. Not your usual grilled squid, the addition of kesong puti makes this a totally new and refreshing dish. Perfectly grilled, the squid is soft and tender, with its subtle briny flavor richly enhanced by the creamy and lightly sour goat cheese, and the sweet mango salsa. Another winner. 


Another classic dish with a refreshing twist comes next, the Adobong Sarsi with Egg (P 225), chicken adobo with Sarsi and egg. The addition of Sarsi adds that nice, sweet sarsaparilla flavor to the usual soy adobo sauce and the egg just completes the dish. This is definitely one very cool adobo. 


Then, Bistek like no other, Coffee Crusted Beef Belly (P 265), slow-roasted US beef belly with coffee spice served with marble potatoes, bistek gravy, and red wine onion marmalade. The combination of coffee and red wine onion marmalade simply elevates the usual bistek to an entirely new level. Innovative, playful and refreshing, another dish that best describes Pino's unique approach to traditional Filipno cuisine. Definitely part of my list of favorites.


And finally, Pino's Seafood Kare-Kare (P 495 for family serving, P 225 for single), assorted seafood including mussels, tilapia, shrimp and squid with Pino's signature Kare-Kare annatto-peanut sauce. Classic comfort food, retaining traditional flavors with a refreshing combination of ingredients. 


And why not check out Pino's range of cool beverages, like Pino's Flavored Beers (P 95), in Green Apple, Strawberry, Watermelon, Honeymansi, Lychee, and Peach. Great with dessert.


I go for the Green Apple, and the sour and sweet apple notes go well with the familiar beer flavor, very refreshing. And again, one can see Pino's playful approach to combining different flavors in their menu, including beverages. But there's more...


What better way to cap a perfect meal at Pino than with its unique signature desserts, starting with the Chunky Choco Tempura (P 125), chocolate wafer dipped in tempura batter, deep-fried and served with ice cream, drizzled with chocolate and strawberry sauce.Deep-fried KitKat with ice cream, awesome. 


Another traditional dish with a twist, the Choco Turon (P 125), sliced banana and chocnut in spring roll wrappers drizzled with chocolate, served with ice cream. Chocnut in a turon? Perfect. 


Dulce de Leche Cheesecake (P 150) cheesecake with dulce de leche topped with chocolate covered cherries, chopped nuts, chocolate shards, and drizzled with chocolate syrup. Rich, indulgent, and beautifully plated, this one tastes as good as it looks. Seriously.


And finally, Mango Sans Rival (P 165), sweet butter cream coated crispy meringue with dried mango bits. Rich, creamy and chewy, with the sweet mango adding another delicious layer of flavor to the Sans Rival, rounding out Pino's dishes combining surprising flavors and ingredients. Excellent dishes from appetizers to desserts. 


Special thanks to Chef Ed Bugia for an awesome dinner. Rediscover the best of Filipino food with a fresh perspective, and find your new favorites at Pino Resto Bar.

Pino Resto Bar is located at 38 Jupiter Street, Brgy. Bel-Air, Makati, or call 441-1773 for inquiries. You can also visit their Facebook Page at www.facebook.com/PinoRestoBar.

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Cool Vegetarian at Pipino's

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A watermelon steak for dinner...seriously? Yup, I never thought I'd enjoy a vegetarian dinner, but I did. And for one night, I was one happy vegetarian dude.


Pipino specializes in vegetarian food, made with the same distinct culinary flair by Chef Ed Buguia's Pino Resto Bar. All the dishes are 100% plant-based and vegan, and has since received numerous culinary awards for its creative vegan menu. I have to admit, being a steak and burger guy, I had some doubts about going vegan even for just one evening. But then again, Chef Ed Buguia never fails to surprise diners with his inventive and playful culinary style. 


Pipino is located inside Pino Resto Bar, separated by wooden vertical rails for its own private space. Pipino uses colored plates for all its vegan dishes as opposed to the standard white plates used for Pino Resto Bar's dishes. The earthy, almost rustic feel of Pipino's private space also adds visual separation from the clean, stark white space of Pino Resto Bar. So far, so good...


And then my steak arrived. Pipino's Watermelon Steak (P 220), with taro miso mash, string beans and asparagus drizzled with alioli sauce. It looked like a fat, juicy steak. It even smelled like a freshly grilled steak, with appetizing grill marks that just sent me on overdrive...  


The watermelon steak was firm, and it didn't even turn watery like the usual watermelon, this feels like a real steak. Really. As I carved out a piece, a burst of smoky, grilled flavors and the sweetness of the juicy watermelon combined for a surprisingly new and different taste experience. The taro miso mash, string beans and asparagus with the creamy white sauce complete the flavors. I never thought I'd say it, but this is one good steak...


Another vegan dish we tried was Pipino's Portobello Inasal (P 260), grilled portobello mushrooms with red beet sorbet, ensaladang talong and brown rice.The grilled "inasal" flavors of the juicy mushrooms did remind me of barbecue, another winner from Pipino's kitchen. 


Pipino also serves vegan and dairy-free cupcakes...


...and cookies, a perfect sweet ending to cap your vegetarian meal at Pipino.  The combination of flavors and textures in the vegan dishes we tried that night continue to surprise and amaze me, days after that vegan dinner. None of the usual bland flavors I usually associate with healthy vegetarian meals, but rich , bold flavors in each vegan dish. Pretty awesome. I'll still go back for my usual burgers and steaks, but this is one steak I can have every day. It's cool to be vegetarian, even for just one evening...

Pipino is located at 38 Jupiter Street (inside Pino Resto Bar), Brgy. Bel-Air, Makati or call 441-1773 for inquiries.

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Food News: The Bistro Group Launches The Premiere Card

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Italianni's Seafood Cioppino. T.G.I. Fridays' Jack Daniel's Burger and Ball Park Nachos. Village Tavern's Maryland Style Crab Cakes. Flapjacks' Cajun Spiced Pork Chops. Watami's Beef Short Ribs. Bulgogi Brothers' Kkotdeungsim Gui. All personal favorites, and with six other restaurant concepts under The Bistro Group, there are still many other dishes to try and add to your list favorites. And with The Bistro Group's  Premiere Card, you can get exclusive privileges while enjoying your favorite dishes. Pretty cool.


One Premiere Card, twelve great restaurant concepts...awesome. With your Premiere Card, you can now enjoy the following dining privileges in all Bistro Group restaurants for one year, such as:
  • 20% OFF your bill
  • 25% OFF your bill on your Birth Month
  • 30% OFF your bill every Monday
  • Two 40% OFF Dining Vouchers up to P3,000 spend
  • Six Appetizer Vouchers
  • Complimentary Coffee or Tea for every visit
You get all that for only P 2,500. Not bad...


And with the coming holiday season, it's the perfect gift for your foodie friend. Or you can reward yourself with a full year of good eats...now that's cool. Get your exclusive Premiere Card now, and enjoy all your favorite dishes from The Bistro Group, definitely a cool deal.

You may contact The Bistro Group at 836-7141 for inquiries or visit any of your favorite Bistro Group restaurants near you.

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Stonehedge at Cova: Great Wine, Great Food, Great Company

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It was the usual busy Friday evening, but this was going to be no ordinary evening. And after going through the mad rush hour traffic, I was looking forward to a cool evening with some premium wines, excellent food, and great company.


It was my first real wine tasting, and as part of my personal continuous learning program, this was one event I wouldn't miss. And since the wine tasting was held at Cova Tapas y Sangria, my new favorite place, it was a no brainer. Good food, great wine, I'm there. And what an amazing evening. Sampling a new line of unique, artisanal premium wines from Stonehedge paired with Cova's exquisite tapas, now that sounds like a seriously good pairing. Napa Valley's Stonehedge Winery is recognized for its elegantly handcrafted wines with its meticulous and  gentle care of the grapes from vine to bottle, allowing each bottle to "let the fruit show the way."  And Cova Tapas y Sangria prepared new dishes specially for this wine tasting.


As I settled in, my anticipation slowly went to overdrive as the first round of wine glasses reached our table. Joining us was Sherwyn Lao, a regional wine consultant and expert, who patiently explained the subtle nuances of each wine, giving us a much better perspective in understanding and enjoying the selection of premium wines.


The wine tasting begins with the 2009 Stonehedge Reserve Chardonnay, a crisp, fruity white wine with a subtle hint of vanilla and tart green apples. Produced from selected blocks of vineyards as indicated by Stonehedge's "Reserve" label, it's an excellent introduction to the premium selection from Stonehedge...


...and paired with Cova's New England Clam Chowder espuma with maple glazed jamon, the crisp, clean Chardonnay brings out the subtle yet rich flavors of the delicate foam. The New England Clam Chowder espuma looks deceptively light, but the creamy flavors slowly come out, balancing the sharpness of the jamon. I go for another glass of Chardonnay... 


Next up, the 2008 Stonehedge Terroir Select Pinot Noir, a dry, fruity, full bodied red wine yet smooth and easily paired with a wide range of dishes and flavors, with its subtle cherry note. The "Select" designation indicates a special limited production from Stonehedge, as we experience the pairing versatility with the next round of tapas from Cova's amazing kitchen...


...Cova's Pumpkin and Morcilla Croquetas, a delicate and light starter with subtle sweet and savory flavors complementing the dry fruity notes of the Stonehedge Pinot Noir.


This was then followed by the Steak Pintxos with Chimichuri, perfectly grilled with a juicy pink center. Soft and tender with the bold beefy flavor enhanced by the chimichuri, as I enjoyed another glass of Pinot Noir...


...and the Stuffed Portobello Mushroom with ox-tail ragu, elegantly plated with rich flavors. The Portobello's nuttiness and rich ragu combine for a delicious blend of flavors and textures. At this point, I was really enjoying the wine, food and company...just check out the fuzzy photos...but all's good, and there's still more to come...


The 2009 Stonehedge Reserve Merlot, my favorite red of the evening. The usually lower tannin levels for Merlot as compared with other reds brings out a smoother, fruitier and almost chocolatey note, with less of the bitter stemmy taste. And for a wine newbie like me, I go for this one for seconds and thirds.  


And the smooth Merlot is paired first with Cova's Roast Pork Cochinillo style with apple sauce, crispy pork skin over tender and juicy pork...


...followed by the Fideua with duck breast, foie gras, cranberries and jamon, crisp short noodles topped with juicy duck breast, rich foie gras and sharp jamon for an amazing blend of flavors and textures...now I just wish this would be part of Cova's regular menu...  


...and finally, the rich, creamy Goat Cheese Orzo Risotto. Moist and flavorful, the final pairing was simply perfect. And with a happy buzz, I go for yet another glass of Merlot...


Finally,the 2009 Stonehedge Terroir Select Muscat Canelli, a sweet dessert wine to cap the wine tasting. According to Nicole Keys, the Finance/Marketing Manager and local distributor of Stonehedge, it was during a recent trip to Napa Valley where they discovered Stonehedge, and it was this particular wine that convinced them to bring Stonehedge over to Manila. And after one sip, I can see why they decided to do just that. Smooth, easy and refreshing, floral with hints of peach and pear, the pleasing sweetness just fills you with good vibes...


...and paired with Cova's Apple Fritters with salted caramel sauce, absolutely perfect. An amazing evening with great wine, great food and cool company. Special thanks to Sherwyn Lao for broadening my understanding of fine wines, to Nicole Keys and Bianca Tumibay for bringing a piece of Napa Valley to Manila, and to Tatyana Guevarra and Chef Patrick Hess for some really awesome tapas and for hosting the cool wine tasting event. And that was one awesome Friday evening...

Stonehedge's unique artisanal wines are exclusively available at Cova Tapas y Sangria, located at 22 Jupiter Street, Brgy. Bel-Air, Makati or call 478-9700 for inquiries.  

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A Quick Break at Flapjacks

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As the Christmas rush gets into high gear, time for a late lunch at the Greenhills Theatre Mall. Time for Flapjacks...


For some odd reason, this December month feels like summer, the glare and heat clearly not helping the shopping rush.  Some fresh fruit juices should cool things down a bit, and we start with Flapjacks' Cucumber Breeze (P 125) and Apple Juice (P 75).


A refreshing blend of fresh cucumbers, pear, fresh lemon and mint, a healthy and soothing drink to beat the heat. 


Next up, Citrus Cilantro Salad (P 145 Lunch Size), crisp romaine lettuce, cucumbers, onion rings, cilantro leaves, mandarin oranges and lime juice. Freshness and flavor in one plate, cool.


Then the mains arrived, the Lemon Pepper Pan Seared Whitefish (P 330), tender fish fillet with buttered vegetables...


...and the Cajun Spiced Pork Chops (295), grilled perfectly, topped with apple gravy sauce on a bed of Tex-Mex Rice with a side of buttered vegetables. Quick, light meals yet complete and filling. A cool break from the mad holiday rush at Flapjacks. 

Flapjacks is located at F&B3 Arts Plaza, Greenhills Theatre Mall, San Juan or call 584-0639 for inquiries.

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A Mix of Flavors at Mesclun Restaurant and Cafe

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A culinary term for mixture, Mesclun Restaurant and Cafe presents a refreshing and diverse mix of both local and international flavors created by young Chef Katrina Kuhn Alcantara and her staff. In one amazing lunch, I got to experience the full range of flavors at Mesclun, including familiar and comforting flavors with some refreshing twists. My previous posts highlighted classic dishes reinvented, and that culinary trend continues with Mesclun Restaurant and Cafe featuring Chef Katrina's personal culinary take on classic dishes.  


Drawing from her own favorite dishes enriched by her numerous travels abroad, Chef Katrina presents a wide range of flavors at Mesclun, an inspired mix of classic old world cuisine updated with new world notes and Mesclun's personal touch. And yes, I got to sample Mesclun's much talked about sourdough pizzas.   


Entering Mesclun, the clean, modern interiors seem to come alive with bright splashes of color, making one feel almost immediately at home. The playful and casual vibe of Mesclun also gives one an idea on the food they serve, elegant yet homey, rustic yet cool and hip.


Subtle touches of elegance can be found all throughout Mesclun, like this innovative wall of wine bottles giving it a modern yet classic feel. The overall warm palette is accentuated by sudden bursts of vibrant colors, adding character and charm to Mesclun's casual feel. And it is this wonderful medley that characterize Mesclun's cuisine, as I eagerly await the coming meal.


I start things off with Mesclun's Power Shake (P 160), a refreshing blend of apples, cucumber and lettuce, just perfect to shake off the cobwebs from the previous night's drinking spree. And definitely a good sign of things to come. And today, Mesclun serves up their signature dishes from the Midday Medley (Lunch) and Sunset Selection (Dinner).


Warm, soft bread and a tasty garlic herb butter is also served on cool personalized chopping boards. Very cool. And the starters arrive...


Mesclun's classic French Onion Soup (P 245), caramelized onions in a rich beef broth topped with a crust of gruyere cheese. Hearty and comforting, rustic and flavorful, a perfect starter.


Sisig Spaghetti (P 245), classic spaghetti with a twist, a light, cream sauce pasta topped with pork sisig and chicharon. And with the cooling heat from the chilies, perfect (spicy, but heat levels may be adjusted).


Mesclun's playful inventiveness transforms an old world favorite of pasta into something entirely new and different, as the flavor notes of the local spicy sisig bring a certain richness to an already rich cream pasta for a totally new flavor experience. I never would have thought of a combination like this, but it works. This is one pretty awesome combo, and definitely worth trying.


Mushroom Duxelles (P 395), truffled portobello mushroom spread served with homemade bread. Rich, creamy and nutty, another cool starter. The creamy mushroom spread on warm, toasted bread provides contrasting textures and subtle flavors.


Buffalo Balls (P 395), chicken meatballs in spicy buffalo sauce served with blue cheese dip.Elegantly plated, another cool twist on the usual buffalo wings.


A nice spice goes with every bite, perfectly balanced by the rich blue cheese dip. The rich flavors associated with Buffalo Wings are replicated with Mesclun's Buffalo Balls, and this one is a lot easier to eat, and before you even notice it, you're going for your third ball. Very cool balls.


Then, Mesclun's trademark pizzas arrive, fresh from the ovens. Salume Calabrese (P 345), a traditional sourdough pizza topped with rich tomato sauce, mozzarella, basil and salume calabrese. The rustic crust balances the sharpness of the salume calabrese, simply perfect bite after bite...after bite.


Next, a different pair of pizzas arrived next. A taste from Chef Katrina's travels, Mesclun's traditional Flammekeuche (an Alsatian dish literally translated as "flame cake or "pie baked in flames"'), with the Bacon Flammekeuche (P 270, foreground) topped with salty bacon, onion, creme fraiche and nutmeg, and the Sausage Flammekeuche (P 290, background), topped with English and Italian garlic sausages, onions, Swiss cheese, creme fraiche, and shredded basil. Crisp and full of flavor, best when drizzled with chili oil. Almost like a flat bread, the creme fraiche and meat toppings provide pure and robust flavors unlike the usual tomato sauce topped pizza.  Definitely something new and different.


The Four Cheese Sourdough Pizza (P 345), topped with cream sauce, mozzarella, fontina, gorgonzola and goat cheese. Rich and creamy, with subtle and sharp notes from the different cheeses blend for a cool burst of flavors in every bite.


A slice of Spinach and Gorgonzola Pizza (P 345), a sourdough pizza with cream sauce, gorgonzola and spinach. Creamy with a subtle sharpness on a traditional crust, balanced flavors in every bite. And the sourdough crust also adds a subtle flavor note enriching the pizza's taste. Nice touch.


Mac and 4 Cheese (P 495), macaroni and melted fontina, emmenthal, mozzarella, and grana padano cheeses with a hint of lemon. Hearty and filling, what can be more comforting than a bowl of macaroni? Four different and unique cheeses. And the lemon does add a nice note to the creamy Mac.


Duck Confit (P 995), French duck leg and thigh slowly cooked in goose fat, and served on a bed of mashed potatoes, onion and garlic confit. Crisp outer layer over juicy and tender meat, perfect. And the goose fat just adds so muchness to the already rich duck, a great dish. 


Grilled Pampano (P 555), grilled whole Pampano with green beans and mango tomato salsa, a much healthier option, but still packed with subtle, fresh flavors. The fresh tomato and mango salsa really completes the dish. Perfect.


Mango Yogurt Smoothie (P 160), sweet and a little sour, another refreshing beverage before dessert.


And dessert begins with the Banana Nutella Crepe a la Mode (P 215), freshly made crepes with bananas and Nutella topped with vanilla ice cream, And not just any ice cream, but Arce Ice Cream, from the same family who once owned the Selecta Ice Cream label... 


...and the Mango and Condensed Milk Crepe (P 215), freshly made crepes with mangoes and condensed milk topped with vanilla ice cream. Rich, creamy and indulgent, another perfect ending to a great meal at Mesclun.


Mesclun also offers Chef Katrina's very own Paulene's Chocolats Suisses, an artisanal line of premium chocolates, perfect for holiday gift-givimg. 


The awesome lunch ends with Mesclun's locally sourced premium brewed coffee, rounding out a perfect lunch at Mesclun.


One awesome lunch, a variety of flavors, that's Mesclun for you. Special thanks to Spanky Enriquez for another cool dining discovery, to Kathy Manuel-Salenga, The Linden Suites' Director of Sales and Marketing, and to Chef Katrina Kuhn Alcantara for amazing medley of cool dishes. I will definitely be back... 

Mesclun Restaurant and Cafe is located at the 2nd Floor, Tower 1, The Linden Suites, 37 San Miguel Avenue, Ortigas Centre, Pasig City or call 638-7878 for inquiries.

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Check out more good eats at http://www.foodtripfriday.net/.

Breakfast at Racks

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It's been a while since I last visited Racks, and I remember the good old days when I used to frequent Racks for a slab of ribs and their awesome barbecue sauce, the extra hot sauce. I've always enjoyed the dry rub style of ribs at Racks, the way a proper slab of ribs should be. But over time, Racks seemed to have slowed down in an increasingly competitive market. But Racks is back, and under its new management, poised to reclaim its former market position.  


Maintaining its core of premium "flame grilled, falls off the bone" ribs Racks has always been known for, it recently expanded its offerings to include a new line of Breakfast Meals, which includes their trademark meat products. And having ribs for breakfast is definitely all the motivation I need to check out the new Breakfast meals.


The new look of Racks retains the casual feel and vibe, but with warmer, more muted colors. Gone are the pale white walls of the old Racks. And I'm really digging the new look, very cool.

The use of wood and earthy tones makes one feel at home, and the friendly and efficient service reinforces the overall cool vibe of the place. And this early, the kitchen at Racks is all fired up.

Racks' new Breakfast Sampler (P 320), with its signature rib flakes, perfectly seasoned sausages and  their very own crispy thick-cut bacon, with corn bread and two eggs (served sunny side up or scrambled). The platter is loaded, a seriously good breakfast. Rib flakes, bacon and sausages, the perfect trifecta, all in one platter.


You get Racks's signature ribs, in the form of flakes, almost similar to pulled pork. The familiar smoky flavor is comforting, even better with a generous helping of Racks' famous Extra Hot Sauce. The sweet spiciness of the sauce, the smoky and flavorful rib flakes reminds me that I've been away from Racks for too long. Much too long. Racks also takes pride in its very own bacon, which they cure and smoke, and one bite tells you this is real bacon. The sausages balances the flavors in this breakfast platter, with its spiced yet subtle flavor. The scrambled eggs are soft and moist, exactly the way I like it. The sweet corn bread rounds of this awesome breakfast.


Racks also offers Steak 'N Eggs (P 290), another great breakfast meal, with pan-fried, natural cut Angus Beef served with two eggs and garlic rice.


The pan-fried premium beef is flavorful, and great with the rice and eggs. Firm, like beef tapa in texture, with just enough fat for added flavor. Familiar flavors can be so comforting, and just perfect to start one's day. It would be pretty tough to choose between the two breakfast meals, as I enjoyed both. I suggest you bring a friend so you can share and enjoy both meals. Seriously.


And nothing like Illy brewed coffee to go with breakfast. Perfect. The Breakfast Meals are currently available at The Fort Strip and El Pueblo branches of Racks, definitely worth waking up a little early for a cool breakfast.


Racks is definitely back. And breakfast at Racks sounds like a cool idea to start your day. Great to be back at Racks...special thanks to Lorenzo "Chukri" Prieto III, Managing Director, and Joy S. de Villa, Marketing and Business Development Manage of Racks, for an awesome breakfast.

Racks is located at the Ground Floor, The Fort Strip, Katipunan Circle, 7th Avenue corner 26th Street, Bonifacio Global City, Taguig City or call 519-6751.

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Food News: Italianni's Launches New Christmas Platters

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The holiday season is here, and there's no better way to celebrate than having a great meal with friends and family. And the family style meals at Italianni's are always a good choice. Now there's two more reasons to have a great meal with friends and family at Italianni's. The new Christmas Platters from Italianni's are perfect for get togethers, with The Country Classic and The Farmers Feast Christmas Platters. Cool.


Each of Italianni's new Christmas Platters consist of a pasta, chicken and meat dish, a pretty cool mix of flavors with something for everyone. I recently got to sample both The Country Classic and The Farmers Feast at Italianni's along with other bloggers for lunch last weekend, and that was one cool lunch. 


I start off with a Fresh Grapes Shake (P 140), cool and naturally sweet, a perfect start. Italianni's offers an extensive line of fresh fruit shakes and smoothies, and its always cool to start any meal at Italianni's with a fresh fruit beverage. 


Other fresh fruit shakes at the table, the Watermelon Shake (P 140) and Four Seasons Shake (P 140), adding bright splashes of colors before the meal.


I go for a second fresh fruit beverage, the Freshly Squeezed Apple and Carrot Juice (P 180), sweet and refreshing, healthy never tasted this good.


The Bistro Group's Lisa Ronquillo, Assistant Vice President for Marketing, details the new Christmas Platters, as Italianni's friendly staff serves the first of two Christmas Platters...


First up, The Country Classic (P 1,125) which includes a perfectly Grilled Chicken with gravy, tender and  moist, with subtle flavors...


...the Creamy Marinara Pasta with smoked salmon and bell peppers, a delicious pasta with the distinct notes from the smoked salmon in a rich marinara sauce, a nice blend of flavors...


...and the Tender Boneless Beef Short Ribs, with juicy slices of beef in a rich gravy. I really enjoyed this one, and the juicy beef slices are just perfectly grilled with just the right amount of fat for that rich flavor. The Country Classic offers a nice variety of flavors, all prepared with Italianni's premium quality ingredients.


Up Next, The Farmers Feast (P 1,125) includes Aglio Oglio Pasta, an olive oil based pasta with a rich nutty flavor, great when paired with the other dishes of The Farmers Feast...


...like the Herb Roasted Chicken, enriched with the smoky and herb flavors for a great chicken dish...


...and the Tender, slow-braised Baby Back Ribs basted with Italianni's very own Bourbon sauce. Sweet, smoky, and absolutely delicious. It's difficult for me to choose just one Christmas Platter, as both Christmas Platters offer a delicious mix of dishes and flavors. But if you enjoy beef, go for the The Country Classic. If you're looking for ribs, go for The Farmers Feast. Either way, both are definitely winners. And just perfect for the holiday season.


Then, there are the signature dishes of Italianni's to add to your selected platter, like the Four Seasons Salad (L) and the classic Fried Calamari  with rich Marinara dipping sauce (R), both great starters...


...the Angus Steak Pizza (L), if you like your pizza with a beefy punch, this one's a good choice, and the Creamy Crab Spaghetti (R), with strips of real crab meat...

...the Seafood Mango Pizza (L), a delicious blend of sweet mangoes and succulent seafood, and of course, Italianni's line of indulgent desserts, like the Tartufo (R)...


...and the New York Cheesecake, classic New York style cheesecake served on a rich strawberry amaretto sauce, a perfect ending to cap an amazing lunch. Great with a good cup of coffee.


Italianni's new Christmas Platters offers great flavors and value, just perfect for the holidays. Jump start your holiday feast with Italianni's new Christmas Platters, and have an awesome Christmas! Special thanks to Lisa Ronquillo, Assistant Vice President for Marketing; Mitzi Navarro, Marketing Director; and Joshua Torres from The Bistro Group for a great lunch...good food, good times.

Italianni's is located at Quadrant 5, Space 1E14, Bonifacio High Street, Bonifacio Global City or call 856-4094 for inquiries.

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Greeka Kouzina's Lamb Burger

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After trying out Greeka Kouzina's Roast Lamb, I had to go back. And after singlehandedly wiping out the roast lamb, surprising both myself and the friendly staff at  Greeka Kouzina, I decided to go for something lighter (check out my previous post on Greeka Kouzina's Roast Lamb here at http://dude4food.blogspot.com/2012/10/greeka-kouzina-taste-of-greece-in-san.html). Aside from their grilled lamb dishes, Greeka Kouzina also offers their own unique burger, one with a cool Greek twist. And I go for Greeka Kouzina's Lamb Burger.


I've always enjoyed lamb dishes, and lamb burgers are way up there in my list. And from what I hear, Greeka Kouzina serves up a pretty mean Lamb Burger...


It's always cool to find great food in the most unlikely places, and in this quiet, predominantly residential neighborhood in San Juan, Greeka Kouzina has been serving authentic Greek dishes since it opened only four months ago. And I continue to hear positive things about the place, a good sign. As I entered, a number of tables were already reserved, not bad for a weekday, and the place slowly filled up as I grabbed the only remaining table. 


Greeka Kouzina's Lamb Burger (P 280), quarter pound Greek Lamb patty with caramelized figs and onions and topped with feta cheese and tomatoes served with fries and tatziki. I've always enjoyed Greeka Kouzina's fresh salads, and it's great to see familiar leafy greens on the burger. 


As with most dishes at Greeka Kouzina, you can select from 18+ sides to go with your meal, ranging from salads, Greek potatoes to pasta. I go for the Salata Marouli (P 180 ala carte, P 120 with the Lamb Burger), shredded lettuce and arugula with lemon and dill, topped with parmesan. A simple salad with a refreshing lemon dill dressing generously topped with sharp parmesan for a cool blend of flavors. Very cool.


One bite and the richness of the lamb patty plays with the sharp and creamy notes of the feta cheese, as you go for another bite. And another. The crisp lettuce and arugula adds more texture and flavor in each bite. The Greek flavors work for me. This is one seriously good burger. A regular sized burger, I was halfway through in minutes. If you have a bigger appetite, go for a double patty for an additional P 140.  


And the fries deserve a special mention. Deliciously crisp and rich, real good fries. And paired with the tatziki, perfect. This one's makes the cut on my next post for the second edition of The Dude's Top Twelve Burger Round Up (check out the first edition of The Top Twelve Burger Round Up here at http://dude4food.blogspot.com/2012/06/dudes-top-twelve-list-burgers.html).   Not your usual burger, definitely different. Definitely good.

Greeka Kouzina is located at 285 P. Guevarra Street, San Juan or call 624-5974 for inquiries. You can also visit Greeka Kouzina's Facebook page at www.facebook.com/GreekaKouzina for more information.

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Authentic Italian at Lombardi's

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Italian food has always been popular, and I think a big reason for its popularity is a shared affinity with family style meals. Classic comfort food, pasta and pizza, shared with family and friends, will always remain an image I have of Italian cuisine. With the growing number of Italian restaurants, very few can claim to be authentic, and that's where Chef Lombardi comes in...


An Italian native married to a Filipina, Chef Lombardi offers his own favorites from the old country, rustic and traditional Italian dishes at reasonable prices. And at Lombardi's, you'll find an extensive selection of dishes from cold and hot starters, pizza and pasta, main courses, wine and coffee and of course, desserts.


An interior wall at Lombardi's showcases its featured menu items, adding to the rustic and traditional feel of the place. Nice touch.



Located in the new Robinsons Magnolia Mall, which is fast becoming a popular dining destination, Lombardi's brings classic Italian dishes in a cool and homey spot at the al fresco area. 




Inside, one finds rustic touches with recycled wood panels alongside glass and modern steel fixtures for a contemporary feel. The walls feature a cool display of plates and frames, giving one the impression of being in a home instead of an establishment.


I was fortunate to be part of a group of bloggers invited to sample Lombardi's authentic Italian dishes, and as I settled in, Lombardi's efficient kitchen fired away with the first set of courses for the evening...


The dinner begins with the traditional warm bread and olive oil balsamic dip...


...and a taste of Italy begins with an Italian brand of juice drink, Succhi di Frutta's Pera (fresh and pure Pear Juice, P 120), sweet, thick and refreshing, and the evening is off to a good start.


A cold appetizer arrives, the Carpaccio di Tonno (P 390), tuna carpaccio topped with fresh arugula and drizzled with olive oil. The thin slices of tuna almost melt in your mouth, and the olive oil adds a cool nuttiness with every bite. Elegantly plated, a preview of more good things yet to come.


Next, a hot starter, Mozarella in Carrozza (P 230), battered white bread stuffed with rich and creamy mozzarella, comforting and filling, classic comfort food.


A traditional pasta dish arrived next, Taglierini al Brucio (P 320), a tomato and meat based pasta with a full flavor, even better with Lombardi's chili oil for a little kick.


Next, Quattro Stagionni (P 310), a rustic pizza with olives, basil and mozzarella. Unlike most commercial pizzas which tend to be greasy, this one isn't greasy at all, just perfect to enjoy pizza the proper way, fold it and eat it with your hands.


And finally, the Ravioli di Carne (P 480), stuffed pasta with meat. The ravioli is chewy, and the meat filling is flavorful, covered in a rich fresh tomato sauce, another rustic and homey dish that's hearty and comforting. And I enjoyed all the dishes pretty much, from starters to the pasta and pizza. But there's more. Lombardi's desserts come next...


The Pannacotta del Piemonte (P 125), a light, creamy dessert topped with chocolate, and it tastes as good as it looks. 


Then, Lombardi's homemade Gelato Della Casa (P 125/scoop), a perfect ending to cap the evening meal. The dark chocolate is rich with robust flavor, exactly the way I like chocolate, while the vanilla is sweet and creamy, both great choices. Other flavors are available, with new additions prepared every day. Very cool.


The dinner ends with Lombardi's Caffe Latte' (P 110), a rich brew, and a cool Italian finish to a great Italian dinner. 


Definitely a cool new place, and if you're after authentic Italian, check out Lombardi's. Who knows, you might even see and get to chat with Chef Lombardi...special thanks to The Cravings Group's Christine Malapit, Marketing Officer;  Cyrus Cruz, Group Marketing Head; and open Openrice.com for an awesome dinner.

Lombardi's is located at the 2nd Level Al Fresco, Robinsons Magnolia, Aurora Blvd., corner Dona Hemady St., Quezon City or call 961-2795 for inquirires.

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Food Facts: A Closer Look at Pizza

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Everyone loves Pizza, and the numbers behind this love affair with pizza are quite impressive, even mind-blowing. And as we welcome another new year, let's take a closer look at Pizza with this cool infographic from www.onlinecollegecourses.com on the year in Pizza...

Pizza Infographic


Pretty amazing. Nothing beats a good slice of Pizza....and here's to another year of pizza love.

Visit http://www.onlinecollegecourses.com/pizza-obsession for more details on the cool infographic.

Dude for Food is now on Facebook, check out the FB Page to receive regular updates on good eats. Better yet, click "Like" and enjoy the ride...just look for the FB "Like" widget on the right sidebar.
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