Month: October 2007

Sizzlin’ Pepper Steak – Pinoy Version of Pepper Lunch, Singapore

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Topics: #Restaurants

“The Sizzlin’ Pepper Steak is a unique concept that delightfully offers sizzling steaks on the “patented” hot plate system that prepares and serves delicious steaks within 5 minutes! The hot plate is an integral part of the formula of “Pepper Steak” which aims to serve expediently fast and keep food hot for 20 long minutes, allowing the full satisfaction to enjoy a flavorful meal up to the last bite” Despite the cool exhaust on top of the tables, you’ll still smell like the steak when you get out of the restaurant. … It definitely looks appetizing and I liked the way it was served a little raw so that you enjoy the meat at the moment it is cooked.

ThankYou.PH – an Art Project on saying “Thank You” in a creative way.

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Topics: Blogging

PH is an ongoing community art project where people send their Thank You to show a simple appreciation to friends, family and love ones in a creative way. … For all those people who would send their “Thank You” to thankyouday.post@blogger.com before Oct. 20, will get (2) FREE tickets to the national day concert on October 20 in Mall of Asia. … Last but not the least, I will pick the most creative thank you posts on an ongoing basis and I will give them a signed copy of “Our Awesome Planet: Philippines” the travel guide book.

Toast Box opens in Trinoma!

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Topics: #Restaurants

I’m so excited because ever since My Kaya Addiction post a year ago, I have been waiting for these Kaya chains from Singapore to open here in Manila. Toast Box is a sister company of Bread Talk and their first store opens in Trinoma in the Main Lobby (beside Gourdo’s). … Ya Kun Kaya Toast is the most popular one in Singapore and I wonder if they will open here.

Sala’s Makati Reincarnation

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Topics: #Restaurants

The fine dining restaurant is located in the Locsin Bldg near PLDT along Makati Ave. while the Sala Bistro will open soon at Greenbelt in the former location of Global Cafe. … The menu changes occasionally based on the available freshest ingredients: Sala Main Menu (Changes Occasionally) Wine List Page 1 and Page 2 After Dinner… a few single malts Dessert Menu Executive Lunch Menu We celebrated Rache’s birthday last October 1 in Sala.
…(I’m happy it is free, or are we already paying for it from the price of the main courses 🙂 Rosemary grilled Angus beef bistro fillet, horseradish potato cake, fine beans and grain mustard jus (P960++) My dad loves steaks and this was a satisfying order for him.

Never Shall We Fail

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Topics: Beat Ateneo, ANIMO Lasalle!

The La Salle Gallery, who occupied more than half of Araneta, was disciplined enough not to do the WAVE despite Randy Santiago’s urge to respond to UE’s WAVE. … We’ll hold your banner high and bright, A shield of green and white, We’ll fight to keep your glory bright, And never shall we fail, Hail to thee our Alma Mater! … Related Posts: I’d Rather Be Green Than Be Blue (You Tube) UAAP Season 70 Finals: Green Archers breaks Red Warriors’ heart by Josef Ramos DLSU: Season 70 Seniors Basketball Champions!

A Great Day for Philippines Sports

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Topics: Beat Ateneo, ANIMO Lasalle!

If you look at each of the UE Red Warriors individually, La Salle Green Archers were no match for them.
…Barrera’s goal was to survive his last 12 rounds of his career and enjoy his $2 Million dollars pay out.
… Lastly, I achieved a personal best record for my 10k run at 1 hour and 15 minutes when I joined Soroptimist’s Breast Cancer Run yesterday.

Mezzaluna’s Special Wine and Food DegustationMezzaluna’s

By Anton Diaz
Topics: #Restaurants

Here are some of the trend in restaurants that I’m seeing: To Wagyu or Not to Wagyu — more and more people are now educated on what a wagyu experience is like. (see NY Times article Cattle Call for a definitive info on Wagyu) Food and Wine Pairing — I’m starting to get intrigued by what and how do you pair a food with a wine. … Mezzaluna 11th Street G/F Serendra Commercial Complex Bonifacio Global City, Taguig Metro Manila mezzaluna.mnl@gmail.com For Reservations and Catering Call: Chef Carlo Miguel, Executive Chef Mobile # (+63 928 502 3069) Tel# +632 856-0718/ 856-0697 Office: +632 818 0209 Five Course Degustation Menu (1,500++) October 2007 Menu The tasting menu offers a carefully-paced progression of flavors.
…Special Wine and Food Degustation Mezzaluna’s First Anniversary Celebration Comments Rating System 1- No Comments 2- Not quite what I expected 3- I wouldn’t mind having this again 4- I really like this 5- Let me tell all my friends about this Mini Wagyu Burger.

The Best of Baker’s Fair @ Rockwell

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Topics: #Restaurants

For those who missed Rockwell’s Bakers Fair last September, here are the run down of the Best of Baker’s Fair and their contact information! … I’m glad to finally meet her in person and the good thing about the baker’s fair is that the owners are present and selling their goods.
…Vargas Kitchen 49 Pili Avenue, Forbes Park, Makati +632 810.7529; +632 817.8483 vargaskitchen@yahoo.com Tried this one just last month…check out my post: Screaming O of Cuptails & Dreams Cuptails & Dreams Reena Francisco Mobile: +63 927-5653261 Orders by the dozen (maximum of 3 flavors per dozen, or 4 pieces per flavor).

Learnings from the Transit Photo Contest

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Topics: Our Family Posts

1st Place: Mayon Seaport by Gary Mart Domingo Congratulations to the Transit Photo Contests Winners Gary Mart Domingo, Arnold Jumpay, and Maylene Espera! … Since it is a popular travel destination, you need to make sure that you take a unique angle on it like Mayon and the Port, Boracay and the silver surfer.
… 2nd Place: Bora Beach by Arnold Jumpay 3rd Place: Not Your Silver Surfer by Maylene Espera Finalist: Solitude in an Island of Balesin by Jose Antonio Diaz Finalist: Kayaking in Big Lagoon by Jose Antonio Diaz

[Mixology Recipe 4of4] Chillax Guava — Rache’s Favorite!

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Topics: Food

Cocktail Drink: Chillax Guava Built on Old Fashioned / Rocks Glass Ingredients: Ice 5-6 cubes Juice of 3 lemon wedges 3 wedges Salt to rim the glass On a side plate Worcestershire Sauce, 3 dashes Tabasco Sauce, 10-12 drops Guava Juice , 100 ML Vodka , 40 ML Celery Stick , 1 Piece Lemon Slice , 1 Piece Equipment: Peg Measure, Bar Spoon, Side plate with salt
Procedure: Rim the top of the glass with lime and dip into fine salt, not too rough please. … Drop in the spent lime, add 5-6 ice cubes, add juice of 3 lime wedges, Add the Guava juice and stir, Add drops of Tabasco and Worcestershire sauce to taste.