Dine Philippines in Ozamiz coverage

Whenever we travel to other parts of the country or the world, the sights are not the only sense that matters in a tourist experience. There is also taste. Part of being a tourist is to experience food that is not common in one location because it also represents a heritage.

Whenever we go to different regions, we usually associate the food with the province. For example, it is common knowledge that dishes in the Bicol Region are mostly spicy. I went to Ozamiz City to attend Dine Philippines. It’s a food and beverage fair and most of the attendees are students who are taking up Hotel and Restaurant Management in college.

Since I am blogging about food, I also find it as a refresher course since I also want to hear the insights in the food industry.  The venue, The Promenade, also provides catering by Johann's Cuisine for the event.

Most of the time, what you studied in college may not be enough because the subjects we took does not show us the current situation in the work place. That is why learning is an ongoing process. Experience is the best source of learning and these students are fortunate that they are able to be given a glimpse of the working class.

One of the insights of I got are from resource speaker Mr. Adolf Aran, Jr. about situation of restaurant business in the Philippines. There are comparisons of lifestyle from the past to present. Because of the BPO industry boost in the country, the customer service representatives are in a time-shift event though they are still here in the Philippines because most of their inquiries are from another time zone. Their meal times are now different and when their shift ends which is usually in the morning, it is the only time they can enjoy drinking. One question was raised. Do we have food establishments that can cater to this need?

Chef Jam Melchor with volunteers.

Ozamiz City will soon have a BPO company but there are no convenience stores yet because the city is still living a provincial life. I was told the cinemas here close early compared to Manila. I love the transitions of the topics in the plenary sessions. One of the resource persons is a consultant Jai Ferrer. He specializes in farming and encourages going organic.

I got to talk to one of the attendees present during the first day. Misamis University student Roian Puckering enjoyed the topics and looks forward to learn from Liquido Maestro Kalel Demetrio because he wants to follow the example of his father who does different coffee drinks.

Liquido Maestro Kalel gives instructions for the AweZamiz mix

Speaking of the Liquido Maestro, Mr. Kalel Demetrio got the audience impressed when he created drinks using local ingredients in Ozamiz as if he was performing magic with his cocktail mixes and gave the liberty to the students to name the original drink. Chef Kalel encourages everyone to maximize the ingredients of what the province or city has to offer and experiment. This will also help promote local products that our own farmers produced. Chef Kalel himself is an advocate of locally produced ingredients and uses it in his endorsements in Distileria like the Barik lambanog he used.

But the best part of the event besides the insights from the resource persons is the food of course. Why would there not be Dine Philippines without the food.  I got to try out the food catered and provided by Johann’s Event Place which is the first events place in Ozamiz City.

Dragonfruit ice cream

On the first day, I got to try their Dragon fruit ice cream which is homemade originally at Johann’s. At the trade area outside the plenary, there are different food stalls that got me craving. I got to try out the suman from Klarin. What makes these Suman unique it has different flavors. There is also one booth the offers ube turon. It is smaller than the regular banana turon but quite heavy even though it is bite size.

The chefs have substance in their topics and they have rock-star status because they are entertaining and good with their craft. I cannot blame the attendees if they ask them for selfies. The plenary topics is also participatory. Chef Jam Melchor and the Liquid Chef Kalel Demetrio even ask some volunteers to help them. At the end of Dine Philippines, I asked another student from Misamis University, Donna Kris Eltagon what she taught about event. She told me she learned a lot from this event and she looks forward to attend Dine Philippines again for new insights.

AweZaMiz: an original drink created by the Liquido Maestro during Dine Philippines.

Ozamiz City has many unique food trips but there are more gastronomic adventures in Misamis Occidental which I will continue in my next posts.  Follow this blog and like W.H.A.T. Food Blogs on Facebook for more indulging food trips.

With Donna Eltagon whom I interviewed and the rest of the students of Misamis University who attended Dine Philippines.

The Hunt for the Next Bacardi Legacy

I’ve been to bars but I never tried bar hopping till now. I am going to five bars to try out five Bacardi Legacy cocktail drinks from five finalists. I got to attend last year’s finals night but this is the first time I got to talk to the creators of the new original cocktail drinks.

 

Alliuss Abrazado prepares his "Rosa de Ron"

Bacardi Legacy is a yearly event where the competing mixer creates a drink and a story to back it up. Here’s a trivia. Did you know that the cocktail drink popularly known as the Rum and Coke is a Bacardi Legacy cocktail drink called Cuba Libre? During the time of the Spanish-American War, when the American forces were stationed in Cuba, a Captain Russell ordered Bacardi Gold rum and Coke on ice with a lemon wedge and found the taste pleasurable. It was an instant hit that it became their drink for camaraderie with the Cuban revolutionaries and they toasted “Cuba Libre!” (Free Cuba!) this ignited their thirst for victory and independence.

 

Larry Guevarra and his "La Mision"

My first stop was Bar Mathilde for Larry Guevarra of Alley for his creation, La Mision. Larry has an interesting story that I can totally relate. Like me, Larry also came from the seminary but didn’t finish it which is why he named the drink La Mision. Yes, priests do drink alcohol. The one they drink in the Communion is real wine. Larry used Bacardi 8 because it looks like infinity which represents the Divine.

 

Orman Bag-ao's "Rain Or Shine"

The cocktail entry that I really fancied was Rain Or Shine by Orman Bag-ao of Long Bar. I find it refreshing with carrots with it instead of lemon. Orman explained that this unique drink draws his inspiration from his native Davao.

 

Kenneth Bandivas's Sonreir

The other drinks that was also represented was Sonreir by Kevin Bandivas (Prisma), Rosa de Ron by Alliuss Abrazado (Buddha Bar), and Nos Unimos by Ralph Allen Santos of Bitters. The purpose of this bar tour is to showcase the cocktail drink entries and get feedback from the bar patrons and post online their favorite Bacardi Legacy drink.

 The five cocktail mixers will be gathered in Twelve Monkeys in Makati on March 16 as they will be judged who will be sent to the international leg of Bacardi Legacy will be on May in Berlin, Germany just like last year when Richie Cruz was sent abroad last year for his creation El Tindero. This is the second time the Philippines is sending a representative but most of the entries from different countries are represented by Filipino cocktail mixers.

Besides Mathilde, we also went to The Curator, Penthouse, 8747, OTO Bar and Exit Bar. I am glad I am still walking straight after having eight shots of Bacardi Legacy cocktail entries at five bars. For post event updates, follow this blog and like L.E.N.S. blogs on Facebook.

Nos Unimos by Ralph Allen Santos.

OZAMIZ CITY HOSTS DINE PHILIPPINES 2017

Dine Philippines is a seminar series organized by Courage Asia that brings together the expert advice, trending concepts, and inspiring ideas that promote a healthier business atmosphere for the food industry. Set in key provincial venues, it is the largest gathering of its kind, reaching an audience of close to 10,000 stakeholders by each year.

The current foot traffic and tourism initiative of Ozamiz City is a key player in mapping the event in Northern Mindanao, specifically in Ozamiz. The culinary flavors of Ozamiz has already been featured in national TV and magazine making more people in the food industry more curious about what the city can offer to the business atmosphere. That makes Ozamiz City ready for Dine Philippines.

Johann’s Cuisine 3.0 The Promenade located in Barangay Lam-An Hi-way is a proud host of the first and ever Dine Ozamiz from March 2-3, 2017 and you are invited to support a strong educational component with several seminars, cooking expedition and networking dinner. This 2 day celebration will feature a travel fair, hotel and restaurants, a job fair and a launch of the ultimate food fair, The OZAMIZLICIOUS.

ACTIVITY FOR MARCH 2, 2017

Trade Fair

Food Fair

EVENT: CREATIVE LUNCH BOX COMPETITION - Make your Own Bento Box

When it comes to a packed lunch, the bento box is one of the most entertaining ways to send kids off to school. It may seems like  it’s all kinds of crazy to spend so much time on a lunch, but as you can see from the following photos, the result is a work of art! At Dine Ozamiz, we will invite different stakeholders to create their own lunchbox masterpiece using San Miguel – Purefoods products & it’ll be super fun!

FIRST PHASE – STUDENTS

Open to all culinary and or HRM students

SECOND PHASE – MOMS

Open to all Moms

CONTEST RULES

·         With a minimum purchase of 500 worth of receipt from any  San Miguel- Purefoods products, anyone can be a contestant

·         Members can be only up to 3

·         Dine Ozamiz will provide ingredients as well as additional tools that can be used for doing the decorations

• Theme: Let your imagination fly :). Can be anything really, it doesn't have to be Japanese either, rational, modern or whatever kind of style is fine as long as it's a meal in a box/container.

CRITERIA FOR JUDGING

§  Food Balance: We'll not only look at how cute or pretty your bento is, but also if your bento is well balanced. Let's say, a bit of carb, meat, veggies, fruit, etc. instead of just rice with a cute nori face.

§  Colour Balance: People would be more attracted to your bento (including us, judges) if your bento doesn't look too dull.

§  Creativity: Impress us with your creativity

ACTIVITY FOR MARCH 3, 2017

§  Trade Fair

§  Food Fair

CHEF SHOWDOWN – using local ingredients

-          Chef Bruce Lim

-          Chef Dino Datu

-          Chef Datu Pendatun

-          Chef Jam Melchor

-          Johann Dagandara

ACTIVITY FOR MARCH 4, 2017

§  Trade Fair

§  Food Fair

§  Business to business

§  The Promenade Open House

§  Chef’s consultation

White Cut Chicken

Have you tried white cut chicken?

Filipinos are chicken lovers with all the lechon manok stalls, inasal restaurants and breaded fried chicken offered in burger fastfoods here and there. But other than these brown coated meat usually eaten with gravy or sauce, there is also the so-called white cut chicken commonly served in traditional Chinese restaurants. And they are as mouth-watering as the roast or fried versions.

 

Photo credit: http://conceptnewscentral.com

The difference between white cut chicken and other chicken recipes is obviously the color. White cut chicken got its name from its white chicken skin produced through a different but easy cooking method. A whole dressed chicken is marinated in salt and dipped in hot water for 30 minutes to cook. To make it, water is heated and then the fire is turned off when it starts to boil.

Such cooking process leaves the chicken’s skin light-colored or white and its meat tender, moist and flavorful. The whole chicken is then sliced and served with garnish like cilantro, leeks or ginger and a sauce of mixed minced ginger, green onion, salt and hot peanut oil. It can also be dipped in soy sauce, oyster sauce, or chili pepper sauce. The different Chinese restaurants have their own style of serving this tasty dish. 

Source material

http://mvlnunez.blogspot.com/2017/02/make-valentines-more-personal-with.html

SEND YOUR ULTIMATE VALENTINE’S SURPRISE THROUGH M&M’S® FUN FIRST MOVE PROJECT!

Press release

MANILA, PH --- Valentine’s Day is a time for you to express your feelings and send your message across to someone special to you.  Are you adventurous enough to make the first move to surprise your loved one and show how truly special he or she is?  Or are you finally ready to reveal yourself to your secret crush?  Or how about making your partner fall in love with you again?   

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M&M’S^® is bringing in its spontaneous fun to the most romantic time of the year.  Through M&M’S^® Fun First Move project, get a chance to win a special delivery service through M&M’S^® Characters Red, Yellow and Green that will make your Valentine’s celebration fun and truly unforgettable. 

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The biggest surprise is for the lucky grand winner! The ultimate Valentine’s date -– a helicopter ride going to the scenic south of Manila for a dinner at an exclusive place where more romantic surprises await your special someone!   “How could someone forget an epic date like this, right?”  says Red.

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It’s easy to make your loved one’s Valentine’s Day truly memorable, right? So what are you waiting for? Join the M&M’S® Fun First Move project and give your special someone the fun surprise this Valentine’s Day!

Laba porridge: Count-down to Spring Festival

Press release

Last Jan 5, 2017, people received free "Laba" porridge at many temples like Yonghegong Lama Temple in Beijing.

Otherwise, people could also enjoy the porridge at those time-honored restaurants like Huguosi Snacks, Tongheju Restaurant, Quyuan Restaurant and Makai Restaurant.

 

It is a way of celebrating the Laba Festival, or Laba Rice Porridge Festival, one of the traditional Chinese festivals on the eighth day of the 12th month of lunar calendar.

 

According to the Buddhist belief that on this day Sakyamuni became the Buddha thousands years ago, and that is why Buddhist temples observe this festival.

That is where the Laba Festival comes from.

 

"La", a Chinese character, is closely associated with the meaning of offering sacrifices to gods or ancestors, while "Ba" means the number of eight.

 

It's customary on this day to drink the special porridge, usually stewed of at least eight ingredients.

 

With rice as the main ingredient, this porridge may well contain ingredients like broad beans, red beans, mung beans, red dates, peanuts, chest nuts, both tasty and nutritious.

 

This tradition of making Laba porridge could be traced back to the Song Dynasty (960-1279), generously extolling the significance of diligence and thrift.

Apart from the porridge, there are also traditions of making Laba garlic and Laba noodles in some parts of North China.

 

Perhaps, the most important meaning of Laba is its loud reminding or counting-down of days to the most important Chinese festival -- the Spring Festival. Laba is here, the Spring Festival is at the corner.

TASTE CAVITE: Homegrown dishes from Cavite that you don't know

Cavite is known for coffee not because it has much coffee farms and has a center for coffee research and study in a known university. But it also known for its fishing industry Cavite also has a coastline meaning Cavite is bountiful with seafood. But have you ever tried their dishes?

Island Cove Hotel and Leisure Park gathered all these dishes all over Cavite. The vastness of Cavite area shows that there is still diversity especially in the local dishes. Island Cove executive chef and resident Caviteno Mr. Vill Purificacion and his culinary team is responsible for recreating and cooking these dishes because these are the dishes only the Cavite locals are familiar with and enjoy.

Island Cove managing director Mr. Gilbert Remulla, who hails from Imus, said that “everyone should know how rich the Cavite cuisine is. Since Island Cove is now considered a gateway of all things Cavite (and) these dishes is from our childhood.”

Upon arrival, we were serenaded by a group of minstrels to welcome us and were treated with a welcome drink of fresh coconut.  While waiting for the second batch to arrive, we tried to see if we can catch tilapia in the coastline since we are standing on it literally. The bamboo huts elevated above the coastline which is also part of the Manila Bay so you can have that feel of dining on fresh catch. Speaking of catch, only one of us caught a tilapia but since it is too young, we had to let it go back to the water.

For appetizers, we ate Tahong (mussels) Chips originally from Bacoor and Fried Lawlaw from Cavite City. Lawlaw is the kind of fish that is small and hard to fry that because of its size. Who would have thought that mussels and fish fillet can be a snack? I already tried tahong chips before but it was already a packed product but this tahong chips are fresh when deep fried.

From this point, get ready to crave hungry because I am now going to show you the all the mouth-watering dishes I tasted.  First, the Adobong Imus. Chef Vill is also from Imus and he prides himself because the recipe comes from his grandmother. Imus is a big area in Cavite but is far from the coastline so they also have a variation of the Filipino adobo. Instead of the usual soy sauce, the Adobo Imus used annatto oil, vinegar, bay leaves, salt and pepper. This will be the adobo that is a little spicy because of the pepper.

If you fancy a soup dish, you must try the Calandracas from Cavite City. It may appear like a typical sopas but it has slices of sausages to add to its creamy soup. But what really caught my taste buds was the Mutya ng Cavite. It consists of mussels, clams, crab and shrimps. The rich creamy soup just reminds me of clam chowder. The dish originates from an old restaurant 7 Sisters in Marulas, Kawit and was owned by the Sabater family. I can see why it is Mr. Remulla's favorite and it is also my new favorite.

Taste Cavite dishes will be served every weekend (Friday, Saturday, and Sunday) starting November 18 and will be served daily starting December 22. More dishes will be featured in my next post. Just follow this blog and like https://www.facebook.com/LENSblogs .