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Cirque Mother Africa in Manila

April 16, 2012 by Janey

You think you’ve seen one circus and you’ve seen them all? This show might beg to differ. will dazzle audience in Manila when it rolls into town on April 19th – 22nd presented by Establish Events in cooperation with Media Central. I caught a while back. I also caught the last March 26, 2012. But if you’re like who has been dreaming of escaping to an African Safari because there’s just many to explore there among nature and culture, then you will be captivated and mesmerized by the sights and will bring you.

It’s a two hour show decking out African music, dance and performance that pulsates with the heartbeat of Africa and the combined talents of 40 artists from nine African countries, including Ethiopia, South Africa, Kenya, Tanzania, Ivory Coast, Benin, Zimbabwe, and Guinea. Although the artists come from all parts of the African continent, on stage, they fuse into a single family whose cheerfulness and passion immediately capture the audience.

Dressed in masks, drums, beads, and amazing costumes that all add to the authentic African atmosphere, they toured Australia and New Zealand in 2011 and are due in Singapore in April 12th before going on to Manila. Catch human contortionists bend their bodies in unthinkable forms and shapes. Percussionists beat African rhythms on drums. Check out their website and see for yourself the UNIQUE experience that is Circus Mama!

I know you are as interested as I am. If you are, then head over to at .

	Cirque Mother Africa	Thu Apr 19 2012 – 8:00 PM
	Cirque Mother Africa	Fri Apr 20 2012 – 8:00 PM
	Cirque Mother Africa	Sat Apr 21 2012 – 3:00 PM
	Cirque Mother Africa	Sat Apr 21 2012 – 8:00 PM
	Cirque Mother Africa	Sun Apr 22 2012 – 8:00 PM

Restaurant 101 at Enderun Campus, Fort

June 10, 2011 by Janey

Bubba and I visited Restaurant 101 in Ortigas a few years ago but I’ve never been to Restaurant 101 at the Fort until last month when I went to the Enderun Campus for Discover Cuisine. The stylish Restaurant 101 interiors at the Fort evoke the same casual elegance of the first restaurant in Ortigas.

READ MORE:

Restaurant 101 Enderun Ortigas

In this contemporary Parisian bistro setting, you’ll observe the amiable precision of the student wait staff, working under the watchful eyes of the College’s food and beverage faculty. Their energy brings freshness and unique charm to the 101 experience.

Serving lunch and dinner Mondays to Saturdays, Restaurant 101 already enjoys name recall that mere mention of it creates visual images of things jaded palates yearn for. With Chef Thomas Wenger at its helm, there is much to anticipate. It also offers monthly wine tasting dinners, and with an open kitchen exhibit that stands out from the surfeit of Manila’s restaurants, it has definitely become a landmark, taking the spotlight in dining places to frequent.

Bouillabaise

Restaurant 101 also welcomes the return of its popular Prix-Fixe menus, affordable three-course daily lunch specials for only PHP 300. It can also accommodate private parties and large-scale banquets, in two salon privés and its magnificent, high-ceilinged 240-square-meter Atrium. The chic Bar d’Etoile, adjacent to the restaurant, serves some of Manila’s finest cocktails under a stunning canopy of glass and starlight.

On the Table

Salmon Fillet, Mi Cuit, Caper-Herb Dressing, Warm Potato Salad PHP 380

Mi Cuit means half cooked but it isn’t necessarily raw fish. Some use the technique of lightly curing the salmon in salt and vinegar, vacuum packing it with thyme and olive oil then cooked in a water bath for 6-8 minutes. Others cook it in 104F oil but not all the way through. This certain temperature changes the fish texture and flavor.

Both Carlos and Richard were not enthused by the Salmon fillet mi cuit but I dissent. I enjoyed the subtle and delicate taste of the salmon with just the right acid and herb flavor from the caper dressing coating the block of fish. It was a different take on salmon and I welcomed the newness of it.

The warm potato salad was light and complements beautifully with the salmon.

Chicken Basquaise Stewed Sweet Peppers Bayonne Ham PHP 680

The chicken with a partially crispy outer layer was rebelling with piquant flavors from the stewed sweet peppers. This chicken dish that originates from Basque Region of Southern France was full of flavor and had a slight touch of sweetness and saltiness from the Bayonne Ham.

Louis XV Chocolate Crisp, Ganache, Praline Bar PHP 220

The only other place you can try this dessert is at La Louis XV restaurant in Monaco at heftily priced 15 Euros. Shaped like a commercial chocolate bar, the wafer and hazelnut croquante remind me of Ferrero Rocher chocolate.

There is a play of crispiness steadily poised by certain softness of the texture. The matte finish of the rich chocolate ganache was topped strikingly with edible gold flakes. I’d go skinny dipping my right hand into a bucket of their rich chocolate ganache and just lick to my heart’s desire.

Restaurant 101 at Enderun Colleges

1100 Campus Avenue, McKinley Hill,

Fort Bonifacio, Taguig City 1634 Philippines

(632) 856 5000 local 101 / (632) 856 4656

www.enderuncolleges.com

Restaurant 101 Album

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ADF Enderun, Truly World Class Culinary Education

June 2, 2011 by Janey

Last May 14, I visited the Enderun grounds at the Fort. I have been to Restaurant 101 of Enderun in Ortigas but this was the first time I’m setting foot in their bigger campus. In 2007, Alain Ducasse Formation (ADF) shaped an academic partnership with Enderun Colleges in the Philippines called ADF+Enderun, and it has since grown leaps and bounds to elevate culinary education in the country and in Southeast Asia.

Alain Ducasse, one of the most celebrated of modern French chefs, is one of the rare chefs in the prestigious Michelin Guide’s history to run restaurants carrying 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. He established ADF in 1999 to encapsulate his culinary methods and to provide training and consultancy services to the world.

At the heart of the ADF+Enderun teaching philosophy is theory, demonstration, and practice. The Enderun Culinary Center, where all culinary classes are held, adheres to this philosophy. Built in collaboration with ADF, it meets the best international standards in culinary teaching facilities. The building houses hot kitchen laboratories, a pastry kitchen laboratory, a preparation kitchen, and a culinary amphitheater. Enderun also offers the smallest workstation-to-student ratio at two students per workstation and eight workstations per laboratory class. This hands-on approach to culinary education ensures that students acquire mastery of the subject from theory to practice.

Carlos was volunteered 🙂

Chef Marc Chalopin thoroughly showed us how to make Bouillabaisse, which is a traditional Provencal fish stew now more known as a seafood soup that is flavored with a variety of herbs and spices. This supposedly started from fishermen who wanted a bowl of food whenever they arrive at the docks.

I was volunteered too. No fair! Thanks to Richard for this photo!

In Marseille, where the dish originated from, the fish broth is served first in a bowl containing the bread and rouille, with the seafood and vegetables served separately in another bowl. Rouille is a paste or sauce made out of olive oil, garlic, saffron, cayenne pepper and egg yolks.

Chef Marc Chalopin’s Bouillabaisse was probably one of the best tasting seafood soups I have ever tasted in my life. The soup had an elaborate taste but in simplified manner –if that makes any sense. I saw how Chef Marc built up the flavor (painstakingly if I was doing it in my own kitchen) from the fresh fish stock made out of dozens of local fish to the additional ingredients he added layer per layer.

The sheets of flavor are evident in the heartwarming soup. I could finish a tub of Chef’s Bouillabaisse and sit there crying in joy and sipping joy.

Chef Marc Chalopin trains the students in Enderun. The full-time program covers the basics of Culinary Arts in fifteen months, including the opportunity for an internship in France.

The 15-month program opens in June 2011. Enderun, committed to the highest international standards of academic excellence, is partnered with Les Roches International School of Hotel Management in Switzerland and Spain, and with Alain Ducasse Formation in France.

Enderun Colleges

1100 Campus Avenue

McKinley Hill, Fort Bonifacio

Taguig City 1634 Philippines

Telephone: (632) 856 5000

Facsimile: (632) 856 4656

www.enderuncolleges.com

Photo Courtesy:

Richard of www.TalesfromtheTummy.com

Carlos of www.FoodieManila.com

Yedylicious’ Enderun Post

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Summit Ridge Tagaytay Online Promo

July 30, 2010 by Janey

Looking for a weekend getaway? Why not head over to the hills of Tagaytay? 😉

Summit Ridge Tagaytay has a great online promo on accommodation. You still have 2 days left to book 🙂

Summit Ridge Tagaytay

Room rates as low as Php 2,988

Book online from July 16 to 31 and get exclusive room rates!

Stay period: August 1 to September 30, 2010

LIMITED TIME OFFER! BOOK NOW!

Visit www.summitridgehotel.com

*Valid for online bookings only. Subject to room availability. Breakfast not included.

Km 58, Gen. Emilio Aguinaldo Highway, Tagaytay City. TEL: (632) 240-6888

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Venetian Macao Auditions

January 14, 2010 by Janey

The Venetian Macao Resort Hotel is looking for Gondoliers and Streetmophere Artists positions for February 2010.

GONDOLIERS

On its 4 Venice styled waterways, Gondoliers will be required to steer gondolas while serenading guests with Italian operatic selections.

Job Requirements:

Vocal skills will be fundamental to the position.

Conversational English is a necessity

Have a well groomed, professional appearance.

Please prepare:

One Italian song, a capella

One other piece of your choice- pop, jazz, Broadway, etc.

Also, be prepared to improvise dialogue in an Italian accent, and to recite a short monologue in an Italian accent.

A pianist will be provided- please bring sheet music if necessary.

STREETMOSPHERE ARTISTS

Vocalists

Please prepare:

One Italian aria from the Classical or Romantic period (i.e. Mozart, Verdi, Puccini)

One other piece of your choice- pop, jazz, Broadway, etc.

Vocalists must also be able to execute and perform choreography/movement while singing, and have the ability to sing as soloist in addition to an ensemble setting.

Sight reading ability is a plus.

Basic Requirements:

* Classical training and Stage performance experience is a plus

* Good customer service skills

* Enjoy interacting with the guests and taking photos.

* Be able to follow direction and be flexible to changes

MUSICIANS

* Ability to perform as a soloist and as part of an ensemble

* Ability to learn music quickly and accurately

* Be able to follow direction, work well with others, be flexible and maintain a professional attitude and image at all times

* Should possess strong improvisational skills

Pianists

Please prepare:

* one solo piano piece from the classical repertoire

* one aria accompaniment from the Classical/ Romantic repertoire (Vedrai carino, O mio babbino caro, Quando m’en vo)

There will be sight reading from a piano score as well as from a lead sheet, as these skills are fundamental to the position.

String Musicians (violin,guitar,viola,cello)

Please prepare:

* One solo piece from the classical repertoire

There will sight reading from a piano/ vocal score, as well as from a lead sheet. These skills are fundamental to the position.

Please bring resume and head shot.

Audition Details:

Date: January 15 and 16,2010

Time: 9:00am to 6:00pm

Location: Philippine Opera Company

15 Garcia Villa Street, San Lorenzo Village, Makati City

Telephone number: 892-8786 or email: zarah.aguila@venetian.com.mo

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Lovely Dinner at Antonio’s

December 3, 2009 by Janey

September 2009

Antonio’s has a fine reputation in the Philippine dining community… and rightfully so.

Nestled in the hills of Tagaytay some kilometers off the main road, the restaurant is made up of three levels, joined by a common patio. The charming dining rooms have different vibes: one romantic amidst the garden and koi pond overlooking the lower level, 2^nd area is more for small functions amidst the wooden panels, while the lower level has a contemporary look. The lower dining area is decorated with elegant chandeliers in a white and black motif and matching wall sconces.

The dining rooms are softly lit, creating a romantic ambience. Piano music plays in the background. Whichever room you dine in, the food comes from the same wonderful kitchen of Executive Chef Antonio Escalante. The Chef greets his diners with a friendly smile and a warm hello and you know you’re in for a special treat.

It was such a fantastic evening, the cool night breeze gently nipping on my skin. His face tinted with a glow from the candlelight. Warm and happy smiles were all around. A spark. Rekindling.

The meal started with complimentary spread and a variety of warm bread while we perused the menu. The extensive menu lines up so many mouthwatering dishes that it was difficult for us to make a choice while their wine list is made up of reasonably priced selections.

Antonio’s set menu includes house salad, soup of the day, entrée, dessert and coffee or tea. Choice of entrée will determine price of the meal. Prices are already inclusive of 12% R-VAT but exclusive of 10% service charge.

On the Table

House Salad

Fresh Mesclun Salad from the Garden, Bleu d’Auvergne Crumble, Glazed Walnuts, Dried Currants, Dried Cranberries with Raspberry Vinaigrette

I was tempted to get the Baked Brie and Cranberry in Puffed Pastry (PHP 300) but decided to try it on the next visit.

Oyster Sampler (forgot the name) PHP 300+

I love the oysters. I wanted to order a second plate.

Watermelon Calamansi Sorbet

Refreshing and enjoyable cleanser for the palates

Grilled Certified Angus Prime Rib Eye Steak, Rubbed with Cardamon | Antonio’s Steak Sauce (700 grams) PHP 4,200

Entrée also comes with a choice of their delicious sidings. I had the Gnocchi Potato as my siding while Bubba had the pumpkin risoni. Risoni is pasta that looks like rice, or also known as orzo. It is often used in soups but it can also be used in savory dishes like a pilaf.

Gnocchi, on the other hand, are dumplings usually made from potato, but it can also be made from flour, squash, polenta or cheese. It can also stand as a pasta dish by adding cream or other sauces and some Parmesan cheese.

The fresh gnocchi was delicious in a light savory sauce. The beans were cooked perfectly –al dente style, retaining its color and crunchy texture.

The highlight of the entire meal was the grilled prime rib eye steak. It was cooked to our preferred doneness -we had it medium. The beef titanic arrived in a large rustic plate, looking pristine in its oil, garnished with loads of crispy spring onions and garlic. The meat is soft, juicy and flavorful with just the right marbling. Every bite evoked a soft whimper.

Up to this date, 2 months later, he is still being haunted by a speedy return to Antonio’s to get his hands on the best steak he has ever tasted. I have a handful of friends who say the same thing –that’s how commendable the steaks are in Antonio’s. The steak definitely gave a palatable satisfaction that gets your buck’s worth.

Tartufo Nero with Grand Marnier

Ended our meal with a sweet note.

Dalandan Juice –His drink of the night

Red Wine –my drink of the night.

Service was excellent and adequate for this type of setting. The wait staff was fairly knowledgeable of the dishes in the menu as well as with the wine selection. Every dish was obscenely delicious –begging for a much-anticipated return.

Chef Antonio Escalante cooks with a light touch, letting the flavors of the fresh ingredients come through. Every dish is made to order. Comfortably decorated with warmth and charm, Antonio’s is a great place to relax and enjoy a delicious gourmet meal.

It’s got to be the best dinner of Year 2009.

Antonio’s Restaurant

Brgy. Neogan, Tagaytay City, Cavite.

(0918) 899 2866

Antonio’s Album

Antonio’s Album 2

Related Post

Vanilla Suites

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People Palace and Ice Bar, Greenbelt 3

November 4, 2009 by Janey

October 6 –Madz, together with her visiting cousin from Australia, Bridgette, picked me up at the office that Tuesday evening. Off we braved the Makati traffic from Ortigas.

After rounding up the restaurants in the area, Bridgette finally picked People Palace since she was in the mood for Thai food.

On the Table

Chicken Satay PHP 380

Sliced chicken meat in bamboo skewers grilled and served with peanut sauce

Pad Thai PHP 380

Stir-fried rice noodle with prawn, chicken, tofu and bean sprouts

Kao So Gai PHP 380

Northern Style chicken curry with soft crispy egg noodles

Vanilla Sky PHP 290

Signature long and cool cocktails made by muddling fresh fruits, extracts and premium spirits plus a few special ingredients: fresh raspberry, lychee, absolut vanilla, vanilla sugar, cranberry juice, served long

People Palace serves modern Thai cuisine. People Palace’s main dining area has a progressive ambience that can accommodate close to 90 people. The posh al fresco lounge area can accommodate 50 more guests and features leatherette “day beds.” When you find the interior a bit too stiff, there is option to lounge or dine casually at their low bench tables outside. Service is adequate and friendly –just the right fit for the international guests that visit the restaurant.

After dinner, we headed to Ice Bar for some late night drinks. I remember my first poker tournament at this bar some years back. We were joined by Madz’ friends, Pat and Migs. Bumped into an old friend, Philip, who I haven’t seen in a while. I barely finished my one drink but I remember us laughing hysterically that night. What a fantastic time. Music wasn’t so bad either. And I did realize that it’s such a small world after all.

People Palace

G/F Garden Side Greenbelt 3,

Ayala Center, Makati City, Philippines

(632) 729 2888

Ice Bar

3/F Greenbelt 3,

Ayala Center, Makati City, Philippines

People Palace Album

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Public Enemies

July 27, 2009 by Janey

Johnny Depp’s charismatic lead performance can make you fall in love with a well-dressed bank robber and America’s most wanted. This gangster flick had the right blend of action scenes, suspense and drama. There were only enough tablespoons of bloody scenes to feel the realism of the movie and right amount of nervous tension without overly doing the sound effects.

John Dillinger: I was raised on a farm in Morrisville, Indiana. My mama ran out on us when I was three, my daddy beat the hell out of me cause he didn’t know no better way to raise me. I like baseball, movies, good clothes, fast cars, whiskey, and you… what else you need to know?

Billie Frechette: Why are you in such a hurry?

John Dillinger: Because when you’re looking at what I’m looking, you’d be in a hurry too.

John Dillinger: They ain’t tough enough, smart enough or fast enough. I can hit any bank I want, any time. They got to be at every bank, all the time.

John Dillinger: [nodding at money on a table] That’s your money, mister?
Bank Teller: [nervously] Yes.
John Dillinger: We’re here for the bank’s money, not yours. Put it away.

Melvin Purvis: What keeps you up nights, Mr. Dillinger?
John Dillinger: Coffee.

John Dillinger: We’re having too good a time today. We ain’t thinking about tomorrow.

John Dillinger: Well if it isn’t the man who shot Pretty-Boy Floyd. Good thing ’cause he sure wasn’t Whiz-Kid Floyd.

John Dillinger: [Approaching group of police officers] What’s the score?

[last lines]
Billie Frechette: They say you’re the man who shot him.
Charles Winstead: That’s right. One of ’em.
Billie Frechette: So why are you coming to see me? To see the damage you done?
Charles Winstead: No. I came here because he asked me to. When he went down, he said somethin’. I put my ear next to his mouth, and what I think what he said was this.