“Nutcracker” Christmas Encore at Bizu Patisserie

Bizu Patisserie, once again, takes you on a journey to Tchaikovsky’s Land of the Sweets with its Christmas 2013 Collection overflowing with favorites and unique offerings sure to make everyone’s holidays truly enchanting.

The season’s masterpiece is Bizu’s Grand Carousel. Reminiscent of Caroussel de la Tour Eiffel in Paris, it is filled with classic butter cookies, crisp tuile, luscious chocolate-covered pretzels and crunchy caramel popcorn. Wind it up and hear a captivating tune.

Taking the spotlight is Bizu’s Chestnut Cake, a combination of chestnut cremeaux, moist speculoos cake and caramel glaze topped with chestnut cream.

Welcome back some Bizu favorites. Indulge in the sweetness of Rudolph, a Christmas chocolate ornament ball with crème caramel filling and a moist chocolate brownie base. Set the Christmas table with Noël Fruit Cake made of Valrhona chocolate, pecans and dark cherries. Try the Christmas Carrot and Walnut Cake topped with rich brown butter cream cheese.

Melchor Croquembouche makes for a grand holiday table centerpiece. A lovely tower of profiteroles filled with pastry cream dipped in white and dark chocolate. Choose between an 18-inch tall croquembouche with 130 cream puffs or a 12- inch tall croquembouche with 60 cream puffs.

Christmas in Bizu is, of course, not complete without its signature Macaron de Paris. These masterpieces are almond meringue shells filled with a luscious combination of buttercream. Order in boxes of 8, 14 and 28 or get the Macaron Pyramid, another show stopping centerpiece that holds 40 pieces. Just for the holidays, Bizu offers Speculoos, a lightly spiced ginger and cinnamon-flavored macaron.

Something new are Bizu’s Chocolate Nut Butter Spreads, creamy and smooth combinations of chocolate and nut flavors with a hint of sweetness and a touch of saltiness. Try all four flavors: Hazelnut Milk Chocolate Butter, Macadamia and White Chocolate Butter, Almond Roca Butter and Pistachio White Chocolate Butter.

The Pot de Crème is another addition to Bizu’s Christmas Collection. The soft French crème comes in four flavors: Madagascar Vanilla, Dark Chocolate, Burnt Caramel and Sugar Free Gianduja Hazelnut.

Bizu puts a distinct spin on the much loved popcorn with its Gourmet Popcorn. Enjoy the light and popping crunch of caramel popcorn in three flavors: Salted Caramel; Dark Chocolate, Almonds and Pretzel; and Pistachio, White Chocolate and Macaron.

Cheese Tarts, another newcomer, is a perfect Christmas gift. This smooth and dense mascarpone cheesecake over flaky puff pastry is available per piece or in a lovely box of six.

New Ensaymada flavors make a vow this season. The three new flavors of Queso de Bola and Chorizo, Italian Pistachio and White Chocolate and Cheese Roll join the traditional Dark Chocolate, Almond Praline and Classic Cheese.

Bizu is well known for its luxurious French Gâteau. Each one is a sight to behold and every bite is unforgettably delicious. Have a taste of Samba, Opera, Nirvana, Amour, Roca, sugarless and flourless Jolie, sugarless Naomi, Tiramisu, Strawberry Shortcake and Chiboust in Blueberry, Mango and Strawberry.

Make the holidays more memorable with Bizu’s Savoury Holiday Traditions. Yuletide Pork Crown Roast is a festive circlet of juicy chops with a hearty stuffing of apples, chestnuts and sausages. Bizu's signature Ten-Hour Roast Beef Belly is so tender it melts in your mouth and comes with sidings of crunchy vegetables and creamy mushroom sauce.

Whole Turkey Roast is all plump, juicy and golden brown and comes with a signature stuffing of apples, chestnut and sausages with a duet of gravy and cranberry sauce. A perfect addition to any Christmas dinner and party is the Baked Salmon Rockefeller, baked Norwegian salmon layered with creamy spinach and topped with parmesan mornay sauce. Complete the celebration with Chicken Liver Paté and Smoked Salmon and Caviar for the appetizers.

This Christmas, celebrate the taste of joie de vivre only at Bizu. To order, email concierge@bizugroupe.com or call 845-0590 to 93. Visit Bizu Patisserie branches near you. Greenbelt 2 (757-2498), One Rockwell Tower, (478-7755 or 779-5044), Greenhills Promenade (724-2498 or 726-2496), Alabang Town Center (809-2498, 772-1917, or 772-1918), St. Luke’s Global City (823-6621) and Le Petit Bizu Robinsons Magnolia (467-0670).

Drop by the Bizu Christmas Carriage at the North Court of Power Plant Mall and our Christmas stall at the Greenbelt 3 Park. Email conciergeteam@bizugroupe.com or check out www.bizuchristmas.com. Like us on facebook.com/ilovebizu and follow us on twitter.com/bizuph.

Krazy Garlik Goes to Greenhills

Go on a garlicky adventure while tasting the different recipes from around the clove with Krazy Garlik’s newest branch at Promenade’s New Wing in Greenhills. Adding to the garlicky goodness of its roster of four restaurants, Krazy Garlik is now ready to feed the hungry foodies of the north. With flavors that will excite even non-believers, you shouldn’t miss out on this dining destination that glorifies the beautiful taste of garlic.

We have everything for everybody. But for the adventurous, taste Kraaazy meals like Garlik Snowflakes pizza with a cream sauce base topped with shrimps, pineapples, and garlic flakes or go for the Garlicky Crispy Pata or 40 Kloves Chicken that brings the love for garlic to a whole new level. Enjoy porkchop and Thai-inspired dishes like Pad Thai and Crispy Orange Shrimp, which will satisfy those who seek the more laid-back comforts of home. Best pair them with Kraaazy drinks like our best-selling popping boba and jelly drinks that burst in your mouth with fruity flavor. And as you go on to dessert, you can always depend on the Cream Catalana, a Spanish style-crème bruleè, or the Crepe Dynamite to end your Kraaazy meal with a bang.

You can always drop by Krazy Garlik at the 2nd Level, New Wing and taste the love with Krazy Garlik’s Kraaazy meals. With store hours of 11 am to 11 pm, we’re ready to serve the best of the garlic-infused dishes from around the world. And with our new opening blowout in Greenhills, enjoy 50% off the price of the all time favorite 40 Kloves Chicken from Dec 9 to 13, 2013 only. Get it for as low as Php207 for half chicken and Php397 for whole chicken valid only at Promenade branch. And if you decide to drive off and be somewhere else, we’ll be at Greenbelt 5, Newport Mall, Alabang Town Center, and a soon-to-open branch at Shangri-La Mall to serve you the to serve you garlicky dishes you’ll go kraaazy for and you ought not to miss.

To learn more about Krazy Garlik, find them on Facebook, Twitter, and Instagram: KrazyGarlikPH and join us with hashtags #KrazyGarlikPH #KrazyGarlikGhils

You can also visit their official website at www.krazygarlik.com.ph

Chef Fern Aracama at the Maya Kitchen this November

Well known Chef Fernando “Fern” Aracama recalls fond memories of Christmas past in his cooking class at The Maya Kitchen on November 23, Saturday from 9am-1pm.

A very young boy walking home from midnight mass with his family is something Chef Fern remembers to this day. He took inspiration from the traditional Media Noche meal that awaited them but this time he shares recipes of dishes that are not the usual but delightful nonetheless.

To warm you up is Patatas Riojana, a very simple yet hearty and delicious potato and chorizo soup Chef Fern revisited on his recent trip to Spain.

To fill you up is Grilled Ensaimada Media Noche style. Hot and crusty butter grilled ensaimada stuffed with Chinese ham and queso de bola.

Insalata Uvato goes with the Grilled Ensaimada. This is his signature salad with honey balsamico vinaigrette, toasted pine nuts, green and red grapes and kesong puti.

Malunggay and Mozzarella dip is nutritious greens in a creamy, cheesy brûleé best served with crispy crostini. This is a signature appetizer in Aracama Filipino Cuisine, one of Chef Fern’s restaurants.

And because it is Christmas there has to be Bunuelos and Warm Chocolate Dip. These are the recipes of Chef Fern’s dear Abuelita of deep fried choux pastries served with a thick and smooth milk chocolate dip.

Chef Fern hails from Bacolod and is a graduate of the University of the Philippines with a degree in Hotel and Restaurant Administration. He took further studies at The New England Culinary Institute in Montpelier, Vermont USA and was a 2003 Cochran Fellowship Program Awardee at the Hilton College, University Of Houston, Texas, USA.

Chef Fern has a long list of bars and restaurants to his name like Aracama Filipino Cuisine, Opus, Republiq & Café Republiq, MYTHAI Kitchen, Lucky Niku Café, The ChopHouse, The Tides Hotel Boracay as well as previous spots Restaurant UVA, Encore/Embassy & Member’s Only and CANTEEN simple+good food.

He is also active in World Association of Chef Societies (WACS), Les Toques Blances Philippines, Council of Chefs, United States of America’s Department of Agriculture and is a Chef Consultant with Philippine Airlines.

For more information on other course offerings, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108 / Mobile No. +63947 835 2290.

Siklab Filipino Favorites {Glorietta 3}

I love to eat foreign cuisine, but I always find myself wanting to eat Filipino food. I believe there is just nothing like it, and the comfort it brings doesn't just fill the tummy, it feeds the senses, too.


If you're someone who just love Filipino food, there's another restaurant to try - Siklab Filipino Favorites, located at the third level of Greenbelt 3.

"Siklab," which literally means “to catch fire” or “burst into flames,” serves dishes that are in their best hot-off-the-grill goodness. Guests can also look forward to nothing less than an explosion of flavors even in the most simple of dishes.

“At Siklab, the story doesn’t end with serving all-Filipino dishes but we present these dishes creatively, the Bistro way,” Chef Josh Boutwood says. “Both usual favorites and some unique Filipino dishes will be served with interesting twists. The taste, however, is still traditionally Filipino — but richer and more flavorful,” he further hints.

The restaurant’s interiors are accented with wooden planks and black droplights that lend a laidback, almost rustic vibe to the place. But it’s this homey and inviting ambiance that heightens the dining experience at Siklab, creating just the right kind of setting for a satisfying meal.

Dishes to try at Siklab Filipino Favorites?

“Breaking Bread with our Heroes” at The Maya Kitchen

Ilustrado, the home of heritage Filipino-Spanish cuisine shares well loved dishes from our heroes’ hometowns at The Maya Kitchen, 9am-1pm on October 26, Saturday with Boni Pimentel, Ilustrado president and his chefs taking center stage.

Recipes include Umbuyan, tinapa flakes sautéed in olive oil and wrapped in pechay leaves has its origins in Manila where Andres Bonifacio was born.

Bagnet with KBL Sauce is an Ilocano version of lechon kawali with kamatis, bagoong and lasuna as sauce. Juan Luna and Antonio Luna are the proud sons of Ilocos Norte.

Manok ng mga Bayani, chicken simmered in bold textures of dill, kamias, ground peanuts and toasted rice is inspired by no less than President Manuel Luis Quezon who hailed from Baler, Aurora.
National hero Jose Rizal from Biñan, Laguna inspired Jaleang Bayabas, very ripe guavas peeled and mashed in milk and sugar.

Rounding off the recipe line-up is Paella Ilustrado, Spanish rice dish with pork, chicken, seafood, chorizo bilbao, peppers and peas which is a consistent bestseller in the restaurant menu.

Ilustrado located at 744 General Luna Street, Intramuros, Manila opened its doors in 1989. Through the years it has expanded all over the metro and has also made a name in catering for clients such as Malacañang Palace and other government agencies, foreign embassies, multinational corporations, local businesses and prominent personalities. It is also a favorite wedding reception venue due in part to its proximity to some of Manila’s historic churches.

For more information on other course offerings, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108 / Mobile No. +63947 835 2290.

‘No Borders Cuisine’ at The Maya Kitchen

The Maya Kitchen presents the ‘No Borders Cuisine’ of guest chef Vicky Pacheco, Chateau 1771 Group of Restaurants’ Executive Chef and Chief Operating Officer on August 31, Saturday, 9am-1pm.

Chateau 1771 Group of Restaurants is composed of Chateau, Café, Sentro, WineBar, SideBar and 1771 El Pueblo.

Chef Vicky will demonstrate a signature dish from each of the restaurant concept in the group. Lemon Chicken is crisp fried organic chicken leg nuggets coated with honey-lemon sauce from Chateau; Salbacho Pizza, a Sidebar staple, is topped with salami, bacon and chorizo; Fresh Smoked Fish Spring Rolls from Sentro is a fresh lumpia of tinapang bangus, salted egg, mustasa, onions and tomato; WineBar’s Lacquered Salmon is grilled salmon steak with soy sauce and honey reduction, mashed potatoes with parmesan and Café’s Bread & Butter Pudding is brioche type bread baked in a luscious custard with butter and real vanilla bean.

The first Chateau 1771 opened its doors in Malate in 1988 and has since relocated to its present location in Greenbelt 5. Its patented “No Borders Cuisine” is a blend of well-loved Swiss, Italian and French creations.
Café 1771 in Ortigas is a beautiful dining destination serving truly unique sandwiches, breakfast, lasagna, stews, pizza and dessert.

WB 1771 is the group’s Wine Bar concept with a wine selection from 11 countries and 48 regions while SideBar is the perfect place to unwind with great food and wine.

The group has not entirely left behind the Filipino palate with its trailblazing Sentro 1771 restaurant concept. It made famous sinigang na corned beef, rated GG and more. The people behind it describe themselves as ‘living, breathing and dreaming’ Filipino food.

Chef Vicky first joined Chateau 1771 as Assistant Restaurant Manager in December 1988 and has since occupied several positions as Restaurant Manager, Executive Chef and Food and Beverage Manager.
She graduated with a Bachelor of Science in Hotel and Restaurant Administration from the University of the Philippines then got a Food and Beverage Diploma at the Les Roches, in Bluche-Montana, Switzerland.
Prior to joining Chateau 1771, she trained at The Manila Peninsula Hotel, the Hotel St. Georges and the Eurotel Riviera. She also worked as Assistant Restaurant Manager at the Puerto Galera Restaurant and Parola Bar in Daly City, South San Francisco, California, U.S.A.

For more information on other course offerings, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108 / Mobile No. +63947 835 2290.

Mabuhay Palace Chinese Feast

If you recall last month, I posted about the Mabuhay Palace Chinese cooking class at The Maya Kitchen - featuring Executive Chinese Chef Sun Bing and Chinese Operations Manager/Executive Chinese Sous Chef Josephine Yu Tanganco-Candelaria of Manila Hotel’s Mabuhay Palace. I wasn't able to attend the event, but The Maya Kitchen was so kind to send me these images so I could share it here on the blog.

Dishes prepared at the feast:
Panfried Chinese Pancake

Shrimp Glazed with Almonds

Soy-Glazed Chicken Stir Fry

Vegetarian ‘Peking Duck’

Water Chestnuts and Anchovy Fried Rice

West Lake Style Minced Lapu-Lapu Soup

It's been raining everyday... such a gloomy weather we have at the moment, and because we all need some liquid comfort during this kind of weather, let me share you the recipe for this soup.

Ingredients:

• 5 grams Lapu-lapu, minced
• 3 grams Straw mushrooms, minced
• 200 grams Soup stock
• To taste Salt
• To taste Sugar
• To taste Chicken Powder
• 2 grams Wansoy, chopped
• 1 gram Rice wine
• 1 gram Sesame oil
• Potato starch, soaked in water

How to Cook:

• Boil minced Lapu-Lapu and straw mushroom, then drain.
• Heat a large wok and pour soup stock in the wok. Add cooked fish and straw mushrooms. Season with salt, sugar, chicken powder, rice wine and sesame oil.
• Once seasoned, add the wansoy.
• Add potato starch until the desired consistency has been reached.

The Maya Kitchen has cooking / baking classes laid out the entire month - if you're interested to be a part of any of their classes, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com.