Wednesday, April 19, 2017


Press release


April 6-8, 2017 was a busy day for all foodies and food entrepreneur as Madrid Fusion 2017 took place at the SMX Convention Center in Pasay City.  The whole place was like a hive, buzzing with activities and people.

Part of the Region 10 contingent was the product from Clarin, Misamis Occidental – the various sticky rice cakes or suman ng Clarin.  Nearly all 17 flavors were displayed for tasting and sold in the 3-day event.  ASEC Fredrick Alegre, along with some visitors, was wowed with the number of flavors that Clarin was able to showcase during Madrid Fusion, knowing that this is the first time that the said municipality has joined in this kind of event.  The flavors of Clarin’s suman were as follow:

  • Mango – sticky rice with ripe mango slices, cooked in coconut milk and sugar.
  • Pinya – sticky rice with ripe pineapple slices, cooked in coconut milk and sugar.
  • Durian – sticky rice with durian slivers, cooked in coconut milk and sugar.  The durian’s strong scent is not present, making this a delightful way of enjoying the fruit.
  • Tsokalate – sticky rice with tablea made into a spread, cooked with coconut milk and sugar; making this rich in local flavors.
  • Tsokolate with Mani – similar to tsokolate with added with peanut flavor coming from processed peanut spread.  Also cooked in coconut milk and sugar.
  • Moron – a classic suman in the Visayan region. 
  • Balintawak – created in honor of a place where it was made, this sticky rice goodness is with coconut meat made sweet by cooked coconut milk/oil (latik).
  • Classic – this is your standard sticky rice, wrapped in leaves and cooked using coconut milk and sugar.
  • Carrot – with shredded carrots made into a slightly sweet paste, this is mixed into the sticky rice and then wrapped in leaves before being cooked in coconut milk and sugar.
  • Ube – another root crop common in the area, the purple yam is made into a semi-sweet paste that is mixed with the sticky rice before being wrapped in leaves.  Cooked with coconut milk and sugar.
  • Keso/Queso – slices of cheese are added into the sticky rice mix and then cooked with coconut milk and sugar.  The cheese melts into the sticky rice making it more creamier in each bite.
  • Choco Moron – the classic suman of the Visayas region with chocolate jame added into it.  Cooked in coconut milk and sugar mixture.
  • Buko –  sticky rice with strings of young coconut meat added into the mixture.  It is also cooked with coconut milk and sugar, making it slightly sweet and delicate.
  • Peanut – this is your locally processed peanuts, finely grounded and made into a near paste in texture then added into the sticky rice mixture before being wrapped in fresh banana leaves.  Cooked with coconut milk and sugar, this suman creation is both delicate and with a crunch.
  • Latik -  the sweetened form of the coconut milk, cooked till dark in color and then added into the sticky rice mixture before being cooked in coconut milk and sugar.
  • Adlai – two types of rice mixture was used in this suman.  One is your standard sticky rice and another is one that is high in fiber.  This suman creation can be considered  healthy because of the high fiber content that helps in the digestion of food.
  • Langka/Nangka – slivers of ripe langka (visayan: nangka), is place into the sticky rice and then wrapped in fresh banana leaves before being cook in their standard coconut milk-sugar mixture. 

People can’t have enough of this sticky rice mixture that some even came back to buy more of it.  They can’t believe that you can have that many variations of sticky rice creations and still be delicious and true to the nature of suman.   Such were the feedback given especially during the 3rd-day Regional Lunch, which was attended by all the delegates present in the event.

As of the moment, this sticky rice cake creation can be bought in the House of Suman in Clarin, Misamis Occidental.  For further inquiries regarding the product, you can reach the PR/Social Media team of TBDC thru 09778400606 (Kezia Noblia – Account Director).

Tuesday, April 18, 2017

Wild Juan's Chef Thomas Murillo

Press Release

April is a busy month for a good number of people in the food service industry as Madrid Fusion 2017 takes place.  From April 6 – 8, 2017 at the SMX Convention Center in Pasay City, people from near and far places come together to share their passion for food.  Part of the delegation representing Calabarzon is the chef behind the placed tagged as “definitely not your ordinary food find among the rising places at Tagaytay Ridge”; this is Chef Thomas Murillo of Wild Juan.

His love for food started young and he took his first step towards it during his sophomore year as a Consular and Diplomatic Affairs student at the College of Saint Benilde.  He decided to take commercial cooking and culinary arts at First Gourmet Academy and had his apprenticeship at 2nds after.  This lead him further by becoming one of the pioneering member behind Paprika PH and years later his own restaurant at a family-owned place at Tagaytay Ridge.  Wild Juan is born.

Wild Juan bears the concept of East meets West and is delivered with the hospitality of Filipinos in the Southern part of Luzon.   His food creations are something that we are all familiar with but are delivered with a twist and flair.  Perfect sample are the Sisig Paksiw, Krispy Kasoy Kare-Kare (KKK) and Gumbulalo.  Three common dishes but comes with a new level of flavor and goodness due to techniques and passion.

Learning never ends for Chef Thomas as he earns his NCII Commercial Cooking and ServSafe:  Food Safety & Sanitation certificates.  He pushes himself to be the best and at par to the world, thus making his quality for food high and passion much higher.  He doesn’t stop there as he then shares his knowledge and passion this coming Madrid Fusion 2017 to foreign delegates and proudly represent Calabarzon.

Chef Thomas Murillo, stays humble yet proud of his craft thus from love of food it now is a burning passion.  Come at the biggest food event this season at the SMX in Pasay or visit Wild Juan located at KM 68 Tagaytay-Nasugbu Highway and experience the comfort and passion that he shares at every plate served.

The Wild Juan is located at KM 68 Pinesville, Tagaytay- Nasugbu(National) Highway, Tagaytay City, 4120, Philippines

For Inquiries/reservation: +63 9154324196    +63 9178404211

Monday, April 17, 2017


Press release

By: Arnold A. Alesna

Madrid Fusion 2017, the biggest food event of the year, went into a spin as Region 10 brought in the best of the province in a variety of kakanin.  With Regional Director Marie Elaine S. Unchuan of the Department of Tourism (DOT) leading the way, Region 10 aimed to win the heart and stomach of all attendees of the event, local and foreigner alike.

With this year’s delivery of the best delicacies from the region, RD Unchuan aimed to let people knew that there is truly more than what is known about Region 10.  From point to point of the region, the whole Region 10 DOT was ready to wow those in the event with what they were presenting in the 3-days event.  From Bukidnon to Misamis Occidental, a good selection of delicacies was presented as part of the gastronomic wonder of the region.  The delegations are as follow:  RD Marie Elaine S. Unchuan - DOT10, Josephine H. Roque – DOT 10 Focal Person, Leonila S. Arguelles – Kitchen Focal Person, Chef Benzar Aradani , Camille Ambalario – Chef’s Assistant , Nelia B. Lee (Food Sponsor), Agnes Garcia Sue (Food Sponsor – Clarin, Misamis Occidental), Mayor Clive Quino and Mrs. Rina Quino (Food Sponsor -Manolo Fortich, Bukidnon) with other DOT 10 personnel.  

People were won over by the delicious suman from Clarin, Misamis Occidental, the crunchy peanut brittle, the delicate pastel by Vjandep from Camiguin, that grated young corn delicacy called binaki  and chicharon from CDO, the peanut goodness of Cheding’s from Iligan City and the sweet pineapples of Manolo Fortich, Bukidnon.  Paired off with it were the various coffee goodness of the region.  Not only are delicacies featured but also the Humba de Oro and Ostrich Salpicao; two dishes displayed during the regional lunch last April 8 under the careful hands of Chef Benzar Aradani.

A good number of gastronomic wonders are to be expected and seen at this year’s Madrid Fusion.  Region 10 was all set to give and serve their own tongue-wonder creations and win the hearts of people to come and explore and taste what they have to offer as a region, as a province and as Mindanao.

Wednesday, April 5, 2017

Bar Crawl in the Afternoon

After seeing the Liquido Maestro in action during the Dine Philippines in Ozamiz, I got to join the Liquid Chef Kalel Demetrio in a bar hop. The aim of this “Bar Crawl” is to see Chef Kalel do his mixes again just like what he did in Ozamiz. We used the term crawl because we are going to try cocktail mixes Kalel is going to make and we might not walk upright afterwards.
The Querida
I arrived at the Big Bad Wolf to try out the first mix. Chef Kalel introduced a new way to appreciate Basi. Basi is a strong ginger drink which is popular in the provinces. It was customary in the province that in order to be a real man, you must drink basi.

Chef Kalel gave each of us a shot of Basi Spritz. Since basi is a strong ginger drink, you can still feel how hot the drink is when it goes down the throat. But it can be also be refreshing because it is also topped with orange and cucumber.

Our next stop is Gorda’s.  It has a Latin American touch and I was given a shot of Horchatta Morena which is now one of my favorites. Despite the Old Captain Rum taste, it was delicious and refreshing and it’s really delicious. I find it also creamy as it also affects other senses as well since it is also aromatic.
El Ecuador de Margarita

After the Horchatta Morena, I am now introduced to the El Ecuador de Margarita. It is quite unique since it uses a half watermelon.  It is intended to be shared by using straws which is also fun to drink and it is very refreshing not only because of the watermelon but also with lots of ice.

Our next stop is the organic café Green Pastures. This is where Chef Kalel was last employed before he became a consultant. He recalls that he scouts farms to make sure they are using organic method in their products. This discipline stayed with Chef Kalel as he scouts ingredients for mixes. In Green Pastures, Chef Kalel created an original drink Gayuma which is a Tagalog term for love potion. Although it won’t make the drinker bewitched, don’t be fooled with the presentation because it has lambanog or coconut wine which is another strong drink in the province. I am glad I am not tipsy yet.
Torching the cinammon bark

In our last stop, we went to 2020/XXXX which is my new favorite bar establishment. The bar’s atmosphere followed its pattern to the days of Penguin Café where journalists, writers and theater actors used to hang out. The place also showcased artwork which is also for sale to support the artists. 2020 promotes locally produced drinks like the Barik lambanog which Chef Kalel also developed.

After having a shot of Barik on the rocks, we ended the night with another creation of Chef Kalel: The Querida. In Spain, the term querida is referred to the one you love, but in this country; it diverted and became synonymous to extramarital affair.

Chef Kalel uses named it querida for its original meaning. The love of a querida is also sexy and in drinking lambanog can also be sexy because it is the base alcohol of the mix. After Chef Kalel is finishing the mixes with the presentation, he torched the basil leaf on top. The drink is indeed sexy and it also compliments with the pomelo.

I am glad I am still on my feet after these drinks because I am on my way to watch a movie afterwards.  Catch the Liquido Maestro does his magic with his cocktail drinks at Madrid Fusion this Saturday the April 8th at SMX Convention Center in Mall Of Asia Complex. Most of the alcohol content and mixes used by Chef Kalel are from Distillera and Locally not because he is their brand endorser but this is part of Chef Kalel's advocacy to support locally produced products by our own farmers.

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