Can You Guess Mochiko's New Limited Edition Flavor?

I have been a busy bee lately and I am dying to sit down and just pour my hearts out for sheer pleasure of sharing my gastronomical experiences for the past weeks. Tons of backlogs are waiting to be written down as delicious memories of delectable food finds comes flooding unstoppably. Despite busy schedule I know we will get there. For now, let me just share with you exciting news from the makers of my favorite ice cream filled mochi, Mochiko.



I have been hearing good reviews about Mochiko even before I was introduced to it. No wonder they are part of Mercato Centrale’s Favorites. When I was able to grab a bite of these gratifying pieces of delightful mochis, it was pure love. I love that the mochi (glutinous rice) isn’t that too thick, therefore it does not over power the taste of luscious ice cream inside.



They offer wide variety of flavors such as azuki (red beans), black sesame, mango, green tea, vanilla, caramel, and coffee among many others. My favorite flavors aside from azuki which I have recently tried during Yummy Eats Food and Cooking Fair, are Green Tea, Coffee, and Caramel. It speaks of my personality, I must say.



Now, the exciting news is that in celebration of Philippine Independence month, they are introducing new limited edition mochi flavor based on a uniquely Filipino Dessert. It is not yet named, because Mochiko is waiting for you guys to make a wild guess. They are currently running a contest on their Facebook Page wherein everyone can make a guess as to what new flavor are they going to release soon. They are raffling off six pieces each of this limited edition mochi to five lucky people who guess it correctly.


So, hurry, hit their comment section on their Facebook Page with your guess now because you only have until this Friday, June 3, 2011 at 6pm to join!




Mochiko
Mobile Number: +639178310624 / +639228118771
Facebook: www.facebook.com/mochikomochi
Visit their stores at:
Unit 3 The Cliffhouse, Maharlika East, Aguinaldo Highway, Tagaytay City
FIC Summer Cafe, Alabang Town Center
Boracay
BF Paranaque
Marquee Mall Angeles City
Subic

Lunch at Enderun's Restaurant 101

It had been a week now since I attended Enderun’s Discover Cuisine Event, yet the memory of their surprise three-course meal we had at Restaurant 101 still lingers. As much as I wanted to immediately let my readers take a peek at what we devoured that time, I was caught up between juggling tasks and attending to other responsibilities, hence, the late post. Nevertheless, I invite you to take a look at what the good people from Enderun prepared for us.

Restaurant 101 is the application restaurant of Enderun Colleges. Their menu showcases the application of traditional French cuisine techniques in cooking, emphasizing bold Asian flavors with a commitment to use fresh local ingredients.

Salmon Fillet, Mi-cuit, with Caper Herb Dressing and Warm Potato Salad

First dish that we were served was Salmon Fillet, Mi-cuit, with Caper Herb Dressing and Warm Potato Salad. I love Salmon. I love it so much I may have been a mermaid in my past life. Deprived of fish for quite a while because the allergy which drove me out of my wits for about a month, this meal was such a treat for me. A gold glimmering in the midst of poverty stricken alienated place. So, I already expected that at first bite, there would be a pre-meditated angels singing as a musical scoring. I was right.



The salmon, in its prettiest shade of pink has the melt in your mouth freshness to it. Its distinct flavor was further accentuated with the caper herb dressing in its equally gorgeous shade of green. The warm potato salad that comes with it looked simple it can be pass for a mere plate decoration, but lo and behold, those three stooges of a potato that lies silently at the back of the dignified salmon was an explosion of flavors in itself.

Chicken Basquaise, with Stewed Sweet Peppers and Bayonne Ham

Chicken Basquaise, with Stewed Sweet Peppers and Bayonne Ham was the second dish that graced our table. From the look of it, first thing that may come into mind is Chicken Afritada gone posh, only, it is not. This hefty savory dish was so good no wonder it is tagged as one of ADF+Enderun’s signature dishes. The chicken was so tender and tasty while the harmony of flavors that comes from the sweet peppers, bayonne ham, and buttery potato plays a big role in giving this dish an elaborative character.

Louis XV

For a good measure of sweet endings, we were served Louis XV. There are only two restaurants in the world that serves this praline bar of ultimate perfection, Restaurant 101 and Le Louis XV – the magnificent Alain Ducasse restaurant in Monte Carlo. It will be a sin not to have a separate post about it, well at least for me, so stay tuned for that.

Dinner Roll

Restaurant 101 has always been in my list of Restaurant to dine in and I am so thankful to Enderun for this wonderful treat. However, I would still go back there to have Louis XV again and try some of their dishes.

Olive Oil with Balsamic Vinegar, Eggplant Dip, Butter

Restaurant 101 at Enderun Colleges is open Mondays to Saturdays, from 11:30am to 2pm for lunch, and from 6 to 10pm for dinner. For more information and reservations, call 856-500 local 101.

(credits to Enderun for this particular photo only)

Restaurant 101 at Enderun Colleges
1100 Campus Avenue
McKinley Hill, Fort Bonifacio
856-5000 (loc 101)

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*photo credits to Eichel Calaguas

Discover Cuisine at Enderun Colleges with Chef Marc Chalopin

Had I took a different route during my college days, I probably be wearing a toque right now, whipping up scrumptious meals while being called "Chef." Yes, it has always been my dream to finish culinary degree ever since I was a kid. As life happens, priorities shifted from one perspective to another, I found myself marching to the stage after finishing a degree in Communication Arts, not in Culinary. My love for writing prevailed and I have no regrets, because the day after graduation, I woke up holding on to the promise I made for myself that one day, I’ll take up Culinary Arts.



My knowledge in cooking I owe to my mother who runs our family food business. Although she is a great mentor, my thirst for formal training is still there, waiting to materialize. Blessed enough, when I received an invite from Enderun Colleges through Nuffnang to attend Discover Cuisine, an exclusive blogger’s event, and witness ADF+Enderun Executive Chef Marc Chalopin in a special culinary demonstration, I just couldn’t say no despite a full load schedule for the day. It was worth it.

During the event, I learned that Enderun, one of the leading Culinary Schools in the country, in partnership with Alain Ducasse Formation (ADF), offers Certificate in Culinary Arts, an intensive 15-month program for everyone who wants to acquire formal training in culinary. Alain Ducasse as you may have known, is one of the most celebrated modern French chefs who run restaurants carrying Michelin Guide three-star ratings in three cities; Le Louis XV in Monte Carlo, Alain Ducasse au Plaza Athénée in Paris, and Alain Ducasse at The Dorchester in London.

Alain Ducasse Formation + Enderun's Executive Chef Marc Chalopin

French Chef Marc Chalopin, who was handpicked by Alain Ducasse to be the ADF + Enderun’s executive chef, taught us how to prepare Bouillabaisse, a traditional Provençal fish stew originating from the port city of Marseille, while employing French culinary technique. I was amazed at how he was able to charm us with his humor and witty remarks while working on the dish with clockwork efficiency. Clearly, Chef Marc Chalopin is a true master chef and the idea of learning under his guidance is salivating enough.


While showcasing Chef Marc’s magnificent skills in cooking, questions were thrown in and were answered efficiently. He even asked for some volunteers to help him out which fellow bloggers obliged to.



Bits and pieces of tips and techniques were shared as everyone waited with joyful anticipation for the Bouillabaisse. When it was finally cooked, everyone did what a blogger should do. Take pictures! Yes, everyone gathered around the dish and photos were taken. It was nice to finally meet in person some bloggers who’s site I visit such as Smarla, Peachy, and Josie. It will always be a pleasure seeing again fellow bloggers such as Jane Chua, Richard Co, and Jonel Uy. I feel bad that I wasn’t able to chat with others who have attended the event because I wasn’t able to grab a chance and I am painfully shy in person. I hope to cross path with them again in the future.


After the taking photos of the dish, which I must say was a sight to behold, everyone settled down to have a taste of the Bouillabaisse Chef Marc prepared. To say that it was delicious is an understatement. I have tried Bouillabaisse before from different restaurants but Chef Marc’s screams authenticity. It's taste reminds me of fresh breeze of the sea, in an afternoon when the only thing that matter to me is the goodness of life.

Bouillabaisse

After watching it cooked for more than an hour, in my eyes, it is not just a cooked dish. It’s a science in terms of incorporating accuracy of techniques, it’s an art in terms of aesthetic measure making it pleasing to the palate and the eyes, and more than anything, it is a labor of love. Love for one’s craft. Love for food which is a form of celebration of life itself.


I only spent few hours at Enderun and I learned a great deal about culinary and how beautiful it really is. The wonderful experience does not just end there. We were also invited to have a hearty lunch at their Restaurant 101. Equally wonderful experience which I will be writing on a different post soon. For now, I would like to thank Nuffnang Philippines and Enderun for inviting me in this wonderful event.




ADF+Enderun’s Certificate in Culinary Arts looks like a good start for those who wants to pursue having a career in culinary industry. If you are interested in the program, please visit Enderun’s Fort Bonifacio campus at 1100 Campus Avenue, McKinley Hill, Fort Bonifacio, Taguig City, or call (632) 856 5000, or visit its website at www.enderuncolleges.com.




For more information, please contact: Lou Molina External Relations Manager Mobile: +63917 8038617 lou.molina@enderuncolleges.com Mark Tan External Relations Associate Mobile: +63917 5933398 mark.tan@enderuncolleges.com Enderun Colleges 1100 Campus Avenue McKinley Hill, Fort Bonifacio Taguig City 1634 Philippines Telephone: (632) 856 5000 Facsimile: (632) 856 4656 www.enderuncolleges.com

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*Photo of Enderun's Facade, photo credit to Eichel Calaguas

Bread & Bean Cafe

Coffee and Bread.

If I were to name few things which I consider a match made in heaven, coffee and bread would be one of them. It’s like pen and paper, onion and garlic, Michele and Barack, the list are endless. Yes, each of them can stand on its own, but its mere existence without the other can be painfully sad and boring.

I grew up in a family who has deep-rooted affinity for coffee and bread. As a child, one of my simplest joys was sprinkling sugar in a warm slice of bread smothered with creamy goodness of butter. The butter melts slowly as it penetrates even the smallest morsels of bread, leaving the granules of sugar illuminated, sparkling before my very eyes. One bite and I am transported to my own Neverland. When I reached the age in which I am allowed to drink coffee, my trip to my Neverland becomes more exciting, I already have Peter Pan with me.


In the industry that I am in right now, I have always been grateful to have visited quite a number of places where good food coupled with the charm of excellent service that highlights some of my most unforgettable gastronomical experiences. Yet, in the midst of all things beautiful and appetizing, I still find myself longing for the simple and delicious combination that gives me pleasure. My recent visit at Bread & Bean Café with some blogger friends paved way for me to reached my Neverland again.

Bread and Bean Café in San Juan has always been there for quite awhile now. It used to carry a different name when the owner Kaye was still a franchisee. When they have finished the contract, they did the right thing of having their own coffee shop instead, so, Bread and Bean Café was born.

Cafe Latte

A minute or two after we were warmly welcomed by Kaye, we were served with coffee of our preference. I had a Cafe Latte. The bold taste of espresso mixed with steamed milk conveys a substantial and powerful punctuality of smoothness and balance as you sip on it. The sensation it brought to my tongue prepares me for good things yet to come.

Hot Chocolate

My friend Ern who was with us that time is not a coffee drinker so, he had Hot Chocolate instead. I've had my fair share of memories at Bread & Bean when a cup of steaming hot chocolate comforts me especially during cold rainy days. It never fails to bring out the child in me that yearns to be spoiled with anything worthy to indulge with such as warm and delicately rich chocolate in a cup.

Ham and Cheese Bread with Pesto and Garlic & Paprika Spread

Days after I have tasted these slices of heaven, I am still raving about it. With the choice of pesto and the garlic and paprika spread that comes with it, I could consume the entire loaf of bread with reckless abandon! It was that good. Between the two spread, I fell madly in love with garlic and paprika. Its savory taste beckons. Inviting one to slather its goodness from one slice of bread to another.

Cheesy Pork Floss

Savory pork floss on top of creamy cheese that nestled in a fluffy soft warm bread. When freshly baked Cheesy Pork Floss graced our table, I stared at it for good 20 seconds before I was able to capture it in my camera. It was a sight to behold. The taste was a mere declaration that Pork Floss wasn't just made by a well-known chain of bread shop, because Bread & Bean provides equally good if not better version of this satisfying delight.

Cheesy Logs

Now this reminds me of my childhood favorite, bread with butter and sugar, only this one has a surprise. The warm log of bread richly spread with generous butter and sprinkled with sugar is just an outside appearance that makes one salivates. As you bite into it, you will be greeted with melted cheese lavishly intensifying the goodness of the bread.

Servings of Cheesy Logs and Cheesy Pork Floss

I have a lot of fond memories at Bread & Bean even before when it carries a different name. Friendships were built, dreams were made, hearts were broken, wounds were healed, blessings were celebrated, and even the simple joys of life were witnessed by the silent and observant walls of the café. With an appetite of a food blogger, majority of the time I spent there was graced with a full meal skipping the thought of trying out their freshly baked breads altogether. Little did I know that the brunch we had consisting of coffee and freshly baked breads would still be in my mind days after, haunting me, yearning for a repeat.

Grilled Ensaimada

Ensaimada grilled to perfection. The burnt part is my favorite. It intensifies the richness of the butter and cheese. However, just like their Cheesy Log, I would love to be surprised with something deliciously breath-taking that may come out from the inside, perhaps a melted cheese or salted egg for a good measure. Nevertheless, it is good on its own.

Bacon and Cheese

I always have this love and hate relationship with store bought bacon and cheese Bread. It's either the cheese is overwhelmingly salty or there isn't enough bacon in it. Bread & Bean Bacon and Cheese struck a perfect balance. That is if by "balance", you mean generous amount of Bacon tucked in the bread covered with shreds of cheese, then you might agree with me.

Cold Coffee Variants

One of the best thing about Bread & Bean is their Cold Coffee Variants. Having acquired the same staff who mans the kitchen way back it's franchising days from a well-known coffee shop, they have adopted the same quality and taste of cold coffee they serve. The bonus is, the price is way cheaper. Good quality coffee at a very affordable price, who could ever beat that?

Harbor Bridge Burger Supreme

This one I have already written about way back. I am happy to know that they still serve it up to now without changing the quality. The 100% beef burger patty coupled with juicy bacon on top screams flavor giving a promising delight of a filling meal.

Adobo Pesto Sandwich

This sandwich is my rockstar. Home cooked adobo and pesto may seem like a weird combination, well at least for me. Yet, when I was introduced to this sandwich, it rocked my world. Pesto is known for its domineering taste, but surprisingly, it does not over powers the equally tasty mixture of spices in the chunks of adobo generously gracing the crunchy soft ciabatta bread. The push and pull of flavors plays in the tongue leaving one craving for one more bite after another.

Chocolate Ganache Cake

Bread & Bean does not just focus on serving freshly baked breads. They also offer their line of delectable cakes that are equally satisfying and delectable. It could be a sweet ending after feasting on their rice meals or you could have it with your choice of coffee. Their Chocolate Ganache Cake I had goes well with black coffee. I love that the cake is not too sweet but it does not lack the goodness of chocolate. This is one of the thousand and one reasons why I would go back there.

Mango Cake

For those who prefers fruity and refreshing variants of cake, Bread & Bean offers Mango cake along with other choices like Ube, Strawberry, and more. Their Mango cake is lavishly indulging with its layers of cream and bits and pieces of mango. Kids and adults will surely fall for this one.

Aside from its affordable price, the way you can customize your orders is another way for this cafe to show how they value their customers. You can kindly request for a different combination of breads, coffees, spreads, and they will gladly suggest what goes well with one another. The possibilities are endless.



The goodness of food does not merely rely on its taste but in a manner that it was served. That is one strong remarkable point of this cafe. Theirs are the most professional and accommodating if not the friendliest food attendants I have come across with. They never fail to make me feel welcome and comfortable in their cafe. They are the kind of people that earns my respect. Those who take their profession seriously without compromising humility and care for their customers.

I cannot sum up numbers of great dining experiences at Bread & Bean Cafe in one post, so, expect that in the coming days, I will be featuring some of their to die for meals which are equally worthy to try and indulge with.

Big heaps to thanks to my blogger friends Juan Manila Tiffy Glenn Chaz and Ern for spending brunch with me, Kaye, and the awesome Bread & Bean Staff.

That brunch at Bread & Bean Cafe was truly a memorable one. Nothing beats feasting on great food served with love in the company of great people who celebrates the goodness of life in gastronomical way. Just like me, my dear readers, you might want to visit your own Neverland to create a delicious memory of endless possibilities through bread, coffee, and all stuff delicious and happy. Visit Bread & Bean Cafe, we might bump into each other and perhaps we could exchange some stories.

Bread & Bean Cafe Facade
( photo credit to Bread & Bean)

Check out my good friend Ern Raymundo's food shots for Bread & Bean Cafe.


Bread & Bean Cafe
Unit 3 Citiplace Building 8001
J Abad Santos San Juan, 1500
Manila, Philippines

Savory Tarts by Tina's Pie Outlet

I have chanced upon Tina’s Pie first at the Best Food Forward Summer Food Fair last April, but it was only during the food writer Lori Baltazar’s Dessert Comes First’s 6th Anniversary Party that I was able to sample their savory pies. Little did I know, the first time I let this gem of a food passed, I did missed on something gastronomically awesome.

It is a good thing that they are one of the concessionaires at Mercato Centrale in BGC, a weekend market I frequent to, aside from having an online store where people can order their savory pies and other products. Whenever someone would ask me which savory pie I would recommend, I would immediately gave them Tina’s Pie website or just simply tell them to go to Mercato Centrale.

Just recently, my blog posts about Mercato Centrale’s Favorites Weekend Treat won at a contest conducted by Mercato Centrale. Luckily, my price was a loaf of Beef and San Mig Light Savory Pie from Tina’s Pies. I would talk about that on my next posts about other great food finds in Mercato, so you have to stay tuned for that. Meanwhile, I am excited to let you guys know that Tina Raine’s, the great woman behind Tina’s Pie introduced savory tarts in addition to her line of pies.



Since Tina’s Pie is included among the 30 concessionaires chosen by Team Yummy in the upcoming Yummy Eats, A Cooking and Food Fair this coming Saturday, May 21, 2011, I suggest not to miss on their savory tarts.

The six flavors of these delightful goodness tarts are Chicken & Stolichnaya, Smoked Spanish Mackerel & Roule Cheese, Asparagus, Eggplant, Mushroom & Emmental Cheese, Chorizo & Manchego Cheese, Chicken & Gourmandise Cheese, and Beef & Jack Daniels (not in the pictures)





I was able to try every variant except for Beef & Jack Daniels because it was already sold out by the time I visited Tina. I must say that everything was so good; I almost forgot that I still have a loaf of Beef and San Mig Light to devour!






The cute tarts may look poetically simple, but one should not underestimate, because every bite on these little pieces of heaven screams flavor. High quality ingredients used in making the tarts are very apparent, but the real secret I believe, in making these tarts so downright delicious is Tina’s love for her products and customers.






Catch Tina’s Pie Outlet on Saturday at Yummy Eats, Weekends at Mercato Centrale (schedules are posted on their Facebook Page), or you can visit their website to place your orders.

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