Everyone’s worried and anxious—waiting for the result of your presentation. You haven’t slept properly for days working on that pitch. Then your phone rings. You almost drop it since you’ve been running on coffee all day. You’re nervous but you answer. Yes! You win the client and everyone in the office starts buzzing, then screaming. You deserve to party. Go and celebrate this good time with your team!

“Partying is our way of saying ‘yahoo’ and expressing our delight in achieving success. Since the leap is very important to us, our way of celebration should be something that we will remember together with that accomplishment,” says Von de Torres, Managing Director, Emperador Distillers.

Rossi Sweet Red

De Torres believes that partying over wine makes good times even better. “There are so many things in common about wine and happiness. As an American Chef-Author, Julia Child would put it, wine is one of the agreeable and essential ingredients of life. We all agree to happiness and its essence in our life so as with wine in important celebrations.”

But in order to have a real good time, be sure to get only the real and fine wine. People could all agree that only with fine wine can celebrations be truly enjoyed so it should be wine that gives authentic world-class flavor that special moments deserve. It should be something that doesn’t only fit the occasion but a high-quality wine that suits the taste.

Emperador Distillers brings Rossi Sweet Red, a sweet red wine crafted from grapes grown in California’s sun-drenched vineyards and bursting with flavor and aroma, for your cheers to good times. It has layers of vanilla, bright cherry and wild raspberry flavor creating a different kind of sweetness.

“Yes it is sweet but remains a real wine. It’s that different kind of sweetness that makes it unique but authentic. This is how real red wine should be. You can only expect such authenticity from the number one table wine in the world.”
De Torres warns against unauthentic sweet wines. “They’re basically bottled with very low alcohol content and lots of sweeteners, which is a far cry from authentic Rossi,” she says, adding that Rossi Sweet Red was specifically created to be sweet and be consumed cold, “As in with ice.”

One can already hear the purists scoffing but wine on-the-rocks is already becoming a trend in the US. Rossi Sweet Red, in particular, is recommended to be enjoyed with ice.

The ice, De Torres said, brings out the flavor and makes for a smoother finish and doesn’t compromise the taste and actually makes it even better. Even if the ice melts, the taste stays perfect so everyone can savor all the sweetness and real wine flavor.

So celebrate sweet victories, big or small—winning a pitch, wedding engagements, graduations, having a baby—with a wine that is just as sweet and a bit more refreshing. These are good times worth partying for. There’s a reason to be happy and to celebrate everyday. Whether baby steps or big leaps, you can always cheers to good times with Rossi Sweet Red.

Wafu’s Chef Roger firing up the teppan grill with fresh lobster

And on June 16, 2013, WAFU rolls out a red carpet welcome for a TEPPANYAKI treat for all dads!

Take dad to lunch or dinner at WAFU and enjoy great feast of prime beef, chicken, pork, seafood and veggies. While a complimentary round of sake or beer awaits all daddies, WAFU’s Teppanyaki treat also includes sushi sampler, unlimited fried rice and beverage.

Ongoing until June 16, experience the excitement of WAFU’s 10 course Sit-Down Omakase Buffet, where you can go over 10 courses again and again!

Located along the Virra Mall Service Road, WAFU is the latest chic and fine dining destination in the city today. WAFU serves the most flavorful yet classic Japanese favorites but given a modern twist, courtesy of its executive chef who likes to innovate, in order to suit the modern taste of discriminating lovers of Japanese food today.

And if you happen to be a Metrobank credit card holder, enjoy 40% off for every 3 guests.

WAFU’s Teppanyaki Treats starts at 11am to 1pm for lunch; 6-8pm and 8-10pm (1st and 2nd seating respectively) for dinner. Advance reservation recommended.

WAFU Japanese Restaurant is located at the Greenhills Shopping Center, San Juan. For your advance reservations and other inquiries, call 570-3242, 570-3364 or 09178770101.

Visit WAFU Facebook page at http://www.facebook.com/wafughills.

McVitie’s wedding cake

Perhaps there is just one—McVitie’s, whose heritage began in 1830 via a provision shop in Edinburgh, United Kingdom. And by 1892, became the bakers of the world’s 1st Digestive whose traditional secret recipe has been used until today.

In 1893, the company was asked to bake the wedding cake for the union of Princess Mary of Teck and the Duke of York, who later became Queen Mary and King George V. The magnificent cake, truly fit for royalty, stood six feet tall and weighed 466 pounds.

Because of this “royal” feat in baking, McVitie’s received the Royal Seal of Approval. Since then, it became a tradition for British royals to have their christening and wedding cakes done by McVitie’s and Price. Among the company’s distinguished list of illustrious royal clients include King George VI and Queen Elisabeth in 1923 and the Duke of Kent and Princess Marina of Greece in 1934.

But McVitie’s turn-of-the-20th-century accolades did not stop. About two years ago in 2011, Prince William, the next heir to the British throne, requested that one of their cakes during his wedding to Catherine Middleton be made of McVitie’s chocolate biscuit. Prince William was fond of this biscuit during teatime as a child and for that momentous occasion in his life, he asked McVitie’s to create it according to a special recipe from the Buckingham Palace kitchens.

Buckingham Palace then sent the recipe to chefs at McVitie’s, who then made a wedding-sized confection composed of more than 1,700 biscuits and nearly 40 pounds of rich and luscious chocolate.

“It has a couple of secret ingredients we can’t tell you about but it will have dark chocolate to give it a really nice flavor, and use rich tea biscuits that will be broken up,” said McVitie’s head chef before the wedding.

You don’t have to be royal to enjoy McVitie’s Digestives biscuits. Now available at leading supermarkets nationwide, Filipinos will now get the chance to experience this biscuit treat fit for Kings and Queens.

For more information about McVitie’s Digestives, you may visit their official website www.mcvities.com or join their Facebook fanpage www.facebook.com/mcvitiesdigestives.

La Placa

La Placa means plate. The food fair aims to provide diners with a perfect break from a hectic day or an avenue extension and reason to have more fun. Guests could enjoy nice music from the acoustic band while munching on their favorite food. Sing your hearts out and satisfy your cravings every Wednesdays to Saturdays, from 4pm till 2am.

Also catch your favorite dishes with a twist prepared by the Philippines’ first food trucks. Inspired by the western idea of gourmet food on wheels, these mobile food service vehicles have been satisfying taste buds since last December. Create a new kind of food trip adventure by picking your favorite meal from these mobile food service vehicles. For questions or queries about the food market, you may contact these numbers: 09178616462 and 09493471788

Lamb Caldereta

An inviting, family-friendly Filipino restaurant with branches at Greenbelt 3 and Serendra, Sentro 1771 gives local classics a unique twist while retaining their comforting, familiar flavors. Whether you’re a visitor, a balikbayan or someone who’s simply in search of a good meal, Sentro’s innovative offerings are sure to satisfy your cravings. Bask in the presence of your loved ones for lunch while feasting on tasty dishes that are big on both size and flavor.

Sentro 1771’s cuisine will surely transport anyone to a sumptuous, world-class Filipino experience that comes in three delicious favorites.

Sentro 1771 in Greenbelt 3 is open from 11am to 11pm (Monday to Sunday) while Serendra is from 7am to 10:00 pm (Sunday to Thursday) / 7am to 11:00pm (Friday to Saturday). For inquiries and reservations, call Sentro Greenbelt 3 (02) 757 3941 or Sentro Serendra (02) 856 0581.

Red Lantern

Inside Red Lantern

Red Lantern Private Room

Red Lantern Menu

Red Lantern big round table

Pan fried radish cake with chicken floss

Oven baked egg tartlets

Mashed yam puff dumpling with minced pork and black pepper milk sauce

Mashed yam puff dumpling with minced pork and black pepper milk sauce

Deep fried kataifi roll with avocado

Deep fried kataifi roll with avocado

Hot chili and soy sauce

Hot and sour szechuan soup with seafood

Golden barbecued pork pastries with walnuts

Deep fried shrimp in bean curd rolls with jackfruit

Deep fried prawn and cuttlefish with almond flakes and thyme

Deep fried prawn and cuttlefish with almond flakes and thyme

Deep fried kataifi roll with avocado

Crispy noodles with chicken in brown sauce

Chilled osmanthus flower and wolfberry with aloe vera

Chilled osmanthus flower and wolfberry with aloe vera

Assorted meat dumplings with traditional golden broth

Vegetable dumplings with fermented red bean curd

Steamed pork ribs with black beans

Steamed pork ribs with black beans

Steamed chicken feet with x.o. sauce

Steamed chicken feet with x.o. sauce

Shrimp dumplings with coriander and water chestnuts

Shrimp dumplings with coriander and water chestnuts

Shanghai pork dumpling with chives ‘wo tie’

Red Lantern tea section

Red Lantern table setting

Solaire Resort & Casino: The Frst Casino and Hotel in the Entertainment City

Red Lantern

1 Solaire Boulevard
Entertainment City
Metro Manila
Philippines

+63-2-8888888

When it comes to wedding, no doubt that Juan Carlo can already offer the best for their clients’ needs and wants. Having accomplished wedding expertise, and feeling the need to meet another target market – now, they’re turning their eyes to eighteenth birthday celebrations of young ladies, focusing on revolutionizing their debut experience, thus coming up with ‘Debut by Juan Carlo.’

Debut by Juan Carlo

About ‘DEBUT BY JUAN CARLO’

Carrying the same drive and passion in the catering industry, the son of Juan Carlo owners Engr. Alex Michael U. del Rosario and Mrs. Teresita Macatangay del Rosario, Juan Carlo M. del Rosario, a Marketing student in De La Salle University, conceptualized an idea of having a new business brand which will be focusing on catering debut celebrations. But then, this is not just catering because this will highlight the creation of full debut packages like a one-stop shop for future debutantes.

The package would already include the essentials of the debut celebration such as the invitations, debut gown, cakes, lights and sounds, photographer and videographer, fireworks and program effects, photobooth, and of course the food and catering service.

What’s In Store for the Clients?

For our product: We are still sticking to what we know and are good at – FOOD. But, we will make it more affordable as well for our target market. On top of that, we establish partnerships with all the best and essential suppliers for a debut, and we will sell this as a whole. Offers like a flipbook photobooth service, molecular drinks, a debutante’s gown by a well-known designer and many more are found with us. Thus, Debut by Juan Carlo; the ultimate solution to the troubles and hassles of debut celebrations.

We are also offering timeless, simple elegant designs that we have always been doing and known for, and also some classic concepts such as Hollywood, Masquerade, Vintage etc. Other concepts or themes will be based on research, and with this, we can share new ideas and debut innovations with the debutantes to make that dream debut come true!

“We’re inviting food entrepreneurs from Manila, Pampanga and the surrounding provinces of Central Luzon to join our newest market – Cocina Centrale! It will be a culinary showdown where the best of Pampanga will meet the best of Manila!” said RJ Ledesma, Co-founder of the Mercato Centrale Group.

Cocina Centrale

Mercato’s Cocina Centrale will have its grand launch on June 29, Saturday at the Marquee Park of Ayala’s Marquee Mall in Angeles City Pampanga. It will be open every Friday and Saturday starting July 5 from 4pm to 3am.

Interested food vendors who want to join Cocina Centrale may call (+63917)8401152 or (+632)8120102 or email admin@mercatocentrale.ph. You may also visit www.facebook.com/cocinacentrale.

“This is our first food market outside of Metro Manila, and we feel the most ideal place where we could share the Mercato Centrale experience is with the Pampanga foodies,” said Anton Diaz, Co-founder of the Mercato Centrale group and the blogger behind the popular food and travel website www.OurAwesomePlanet.com.

“The great tradition of cooking in this part of the country means we have to ‘level up’ when it comes to the quality of our gourmet and artisanal vendors, so that the food satisfies the discerning taste buds of the Kapampangans,” added Diaz.

The Mercato Centrale Group is the events team behind Metro Manila’s most happening night weekend markets that include Midnight Mercato in Bonifacio Global City, Cucina Andare in Glorietta Park Makati, and two in Quezon City — Mezza Norte in Trinoma and Levante in Eastwood.

All food vendors undergo a taste test by the Mercato Centrale Group. Vendors are chosen based on flavor, innovation and uniqueness.

Like Chateau 1771, it has managed to keep up with a reputation of serving the finest No Borders Cuisine since the 80’s back when it was still in its original Malate home. Evoking the feel-good vibe of exquisite flavors of Swiss, Italian, and French, Chateau 1771 was able to make a winning concoction that kept foodies linger over the past two decades.

Vanilla Brick Chicken

Now residing in its posh and upscale Greenbelt address, Chateau 1771 remained on top-of-mind for those who wish to experience only the finest in dining. Yes, Chateau 1771 is for people who understand that food is a crucial part of planning in every occasion that deserves a celebration. But of course, those who wish to make an ordinary day transform into something special, starting with gourmet food is the way to go. So before the year comes to a close and in preparation for Chateau’s 25th year anniversary next year, Executive Chef Vicky Rose Pacheco rounds out the quarter with a new batch of dishes brining back old flavors, which will surely change the way a gourmet food is defined. Here’s a sample degustation menu that possess the gloss of luxury, an experience that’s packed with allure from all angles.

For starter one shouldn’t miss the salmon pillows (P300 net, 2 pieces) showcasing salmon in whole new different light: bits of salmon flakes encased in golden puff pastry over mango cream sauce and basil flakes, this is a revival from the old menu wherein a more high tech way of baking it makes the waiting time shorter. Light, soft, and airy, the combination makes the texture exciting while salmon and mango makes a refreshing, palate-tickling sensation.

Potence

There’s no denying that oyster almost tops the rank of everyone’s favorite shellfish which even Chateau Group of Restaurants CEO Ricky Guttierez couldn’t resist. There are many ways to dress these iconic shells, but Executive Chef Vicky’s version is arguably the best, highlighting the bivalves at their zenith while the soft and creamy toppings never overwhelm the briny juiciness retained inside. And at Chateau 1771, the delicate sweetness of the fresh oysters were marked as an oyster-lovers’ paradise —light quality yet filled with ordinary flavors made extraordinary from the freshly harvested oysters of Aklan, baked with butter flavored with shallots, worcestershire sauce and lemon.

Executive Chef Vicky not only was able to make a name for Chateau 1771’s all-time favorite pasta chorizo (P490) since 1988, but this time, with whole wheat spaghetti as a choice. This is definitely a stroke of a genius, holding its own as the star in this simple and healthy pasta perfection.

When doing fish for a crowd, Executive Chef Vicky found out that poaching is the best way in cooking its delicate meat, thus the birth of olive-oil poached halibut (P1070). A foolproof choice for something light and healthy, the tender halibut fillet is poached in olive oil and garlic, with precious spices such as bay leaf, thyme, shallots, and lemon zest producing a distinct aroma, finished off with tomato-orange marmalade for a light kick of citrus.

Next comes another fish specialty, a flavorful baked ocean trout (P630), oven-baked with lemon slices and scattered with fresh thyme leaves, pecans, capers, drizzled with healthy extra virgin olive oil is a classic and clean way to enjoy fish. What’s interesting with the exotic ocean trout is its firm and thick-fleshed meat, made tasty by the fresh waters of Australia. It is always mistaken as salmon although of the same family.

Another treasured and unique dish, vanilla brick spring chicken (P660 net), is a certified organic whole spring chicken, butterflied and deboned, with a spread of vanilla bean dots, butter and garlic grilled under a brick. While cooking under a brick slab is a technique that may seem primitive, the procedure proved to be the best way of creating a tasty and crisp texture of the skin and also makes the meat moist and tender. Plus, the vanilla bean when smeared on the skin enlivens its delicate taste and flavor, especially when paired with cauliflower two-cheese gratin (P280 net).

Simmering pork with milk and a generous handful of herbs such as sage results in very tender and rustic yet full-flavored meat with rich, silky juices. That’s why the milk braised pork shoulder (P450) is the perfect foil for either lunch or dinner boasting an old-Italian technique of cooking–with one bite enough to understand why it’s often called one of Chateau 1771’s great dishes.

Another meat dish that’s worth saving up the space for is the grilled lamb cutlet (P1750). Lamb is the least of the meat that most Filipinos prefer, but Chef Vicky rejects the notion. Grilled to perfection and seasoned with a mint-walnut pesto, it’s added with roasted capsicum sauce, grilled bell peppers and marble potato salad—a unique way of sealing the flavors without the disheartening “gamey” taste of lamb which most people would shy away from. Most diners wouldn’t even thinking about spreading over the lamb with some mint jelly which makes the dish a certified big winner among Chef Vicky’s creations.

Dessert is another work of masterpiece at Chateau 1771 not only for its superior taste and quality, but for every item’s unique homespun charm, just like the Valrhona chocolate ganache tart (P250net). Chef Vicky capitalized on the bittersweet flavor of 70% Valrhona chocolate, a quality French brand which has a deep, well-rounded, flavor and a silkier texture when mixed with French cream making this dessert quite addicting.

Chef Vicky swears by the fact that some of the tastiest, most irresistible dishes are not only about originality, nuance, and verve—most of the time, the old ones have become classics and deserves a rightful place in the new menu. So whether you’re looking for everyday gourmet food or simply has an appetite for fine food, whether you’re treating yourself or somebody else, Chateau 1771 definitely got you covered.