August 15, 2015
12:21 PM
by: Dolly Dy-Zulueta

The Maya Kitchen Marks 50th Year
with ‘Simply Delicious’ Cookbook

'Simply Delicious' celebrates 50 years of good food from The Maya Kitchen

‘Simply Delicious’ celebrates 50 years of good food from The Maya Kitchen

THE Maya Kitchen has through the years shared so many recipes with Filipino consumers, a lot of whom have been able to broaden their menus for family meals and provide their kids with nutritious dishes from breakfast to dinner. Some were even able to pick up recipes that helped them start a food business.

More than just sharing recipes, The Maya Kitchen has also educated a lot of cooking and baking enthusiasts and budding chefs through its lifestyle classes and professional courses.

There was even a time, specifically from 1974 to 1990, when it sponsored The Great Maya Cookfest with Nora Daza, a prestigious annual cooking and baking competition that produced many great talents, such as Chef Jessie Sincioco.

And its mixes have helped provide delicious shortcuts—from hotcakes to brownies to cakes—to many households and small businesses all these years.

At the cookbook launch held at National Book Store Glorietta 1, from left: The Maya Kitchen head Rory Subida, Liberty's Lourdes Fajardo, The Maya Kitchen staff Joyce Hernandez, and Liberty's Ernesto Fajardo

At the cookbook launch held at National Book Store Glorietta 1, from left: The Maya Kitchen head Rory Subida, Liberty’s Lourdes Fajardo, The Maya Kitchen staff Joyce Hernandez, and Liberty’s Ernesto Fajardo

Event hosts Nancy Reyes-Lumen and Ige Ramos (who did the book design for 'Simply Delicious')

Event hosts Nancy Reyes-Lumen and Ige Ramos (who did the book design for ‘Simply Delicious’Smilie: ;)

So, when The Maya Kitchen recently marked its 50th year in the business, it celebrated the milestone with the publication of a special cookbook called Simply Delicious. Published by Anvil Publishing Inc., the glossy, full-color, 208-page cookbook traced the history of not just The Maya Kitchen but also of Liberty Flour Mills and Liberty Commodities Corporation. It put on record the milestones and accomplishments, and shared over 150 recipes of savory dishes, baked products and desserts. These recipes included those which The Maya Kitchen developed on its own, those featured in special ads and promotions by featured bakers, classic recipes of cakes that made an impact in the past five decades, award-winning recipes from The Great Maya Cookfest, and recipes shared by celebrity guest chefs in The Maya Kitchen’s The Culinary Elite cooking class series.

The Maya brand actually marked its golden anniversary in 2012, but The Maya Kitchen Culinary Arts Center celebrated its own 50th year in 2014.

Paella Montana by Chef J Gamboa

Paella Montana by Chef J Gamboa

Brochettes of Ostrich with Bourguignon Sauce by Chef Jessie Sincioco

Brochettes of Ostrich with Bourguignon Sauce by Chef Jessie Sincioco

1960s Pineapple Upside Down Cake

1960s Pineapple Upside Down Cake

1970s Gateau Sans Rival

1970s Gateau Sans Rival

1980s Black Forest Cake

1980s Black Forest Cake

1990s Cheesecake

1990s Cheesecake

Simply Delicious recently had its formal launch at National Book Store Glorietta 1 in Makati City last July 29, 2015, with book designer Ige Ramos and culinary stalwart Nancy Reyes-Lumen (herself a guest chef of The Maya Kitchen’s The Culinary Elite series) hosting the program. Company bigwigs Ernesto and Lourdes Fajardo were kept busy welcoming guests, who had their fill of savory dishes prepared by The Culinary Elite series guest chefs—Paella Montaña by Chef J Gamboa, Tinola Flan by Chef Glenda Barretto, Brochettes of Ostrich with Bourguignon Sauce by Chef Jessie Sincioco, Croquetas de Bacalao by Chef Miguel de Alba, and Piri Piri by Chef Martin Kaspar. The dessert spread was awesome, with iconic cakes that represented each of the past five decades: Pineapple Upside Down Cake (1960s), Gateau Sans Rival (1970s), Black Forest Cake (1980s), Cheesecake (1990s), and Green Tea Cupcakes (2000s).

The recipes of most of these featured dishes and cakes can be found in the cookbook.

Simply Delicious is now available in all National Book Store and Powerbooks branches at Php595 per copy.

 

Posted in FoodBiz Tagged , , , , ,

August 13, 2015
9:46 AM
by: Dolly Dy-Zulueta

It’s Derek Ramsay for Century Tuna’s
New Healthy Lifestyle Campaign

Derek Ramsay at the launch of Century Tuna's 100% Pure Tuna campaign held at Makati Shangri-La Hotel

Derek Ramsay at the launch of Century Tuna’s 100% Pure Tuna campaign held at Makati Shangri-La Hotel

YES, Century Tuna’s celebrity endorser for its newly launched 100% Pure Tuna campaign is Derek Ramsay. One of the hottest celebrities in the local entertainment industry, Derek epitomizes the healthy lifestyle that Century Tuna is espousing.

Launched at Makati Shangri-La Hotel last Monday, August 10, 2015, Century Tuna’s new Healthy Lifestyle campaign pushes for a good balance between diet and exercise to achieve a fit, healthy and sexy body. According to research done by the Century Pacific Group, a ratio of 70% diet and 30% exercise yields the best result.

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Derek Ramsay flanked by Century Pacific Group general manager Greg Banzon and marketing manager Gela Gamboa

Derek Ramsay flanked by Century Pacific Group general manager Greg Banzon and marketing manager Gela Gamboa

“I really like to live an active lifestyle. I compete in different sports and work out. In 2009, I started working out really hard but I was eating the wrong kind of food. As much as it is wrong to starve yourself and you really have to put something in when you feel hungry, you have to focus on what you put into your body because if you eat the wrong kind of food, it can work the wrong way. Now I work out and tear muscles, so I need protein afterwards, protein that has less fat, less salt and made from 100% pure tuna,” explains Derek, when he was introduced as the new face of Century Tuna’s new campaign.

Derek has actually been an endorser of Century Tuna since 2009, but of all the celebrities in the local entertainment industry, he stands out as the person who truly epitomizes what the brand stands for. This is why he has been singled out to push the 100% Pure Tuna campaign.

“He walks the talk. He’s an active sportsman. He balances his activities and is very consistent. He takes his game a level higher all the time. He gives 100% to what he does,” says Greg Banzon, general manager of Century Pacific Group.

Century Tuna Lite is 100% Pure Tuna and contains 50% less fat and 50% less salt

Century Tuna Lite is 100% Pure Tuna and contains 50% less fat and 50% less salt

An ultimate Frisbee player who also loves football, soccer, golf, water polo and rugby, Derek turns to Century Tuna Lite for his protein needs. Century Tuna Lite is 100% pure tuna, no extenders, and has 50% less fat and 50% less salt when compared with other regular tuna flakes in oil. His favorite is the Hot and Spicy variant, and he takes it not just because it’s the right kind of protein that he needs to keep fit, healthy and sexy, but also because it is an excellent source of other important nutrients, such as Selenium, Magnesium, Potassium, Vitamin B complex and Omega 3 essential fatty acids. Omega 3 is good for the heart and it at the same time helps burn body fat, shrink abdominal fat cells and stop certain genes that trigger inflammation on belly fat. And don’t forget the antioxidants that keep illnesses at bay.

“The 70-30 formula does work. You just have to stop eating food that’s not good for you and replace it with good protein, and for your exercise, you have to find something that you like doing. Assess your health and determine how much time you can devote to exercise,” says Derek, who prefers to eat his tuna straight from the can, although several deliciously healthy recipes can be found on Century Tuna’s website, www.centurytuna.ph.

Lean and mean machine Derek Ramsay is Century Tuna's celebrity endorser for its Healthy Lifestyle campaign

Lean and mean machine Derek Ramsay is Century Tuna’s celebrity endorser for its Healthy Lifestyle campaign

Before launching the campaign, Century Pacific Group tapped several consultants in the fitness and nutrition industries, including nutrition expert Nadine Tengco and fitness coach Jim Saret, in coming up with the 70-30 campaign.

Century Tuna products, including the Century Tuna Lite line, are available in leading supermarkets nationwide.

 

Posted in FoodBiz Tagged , , , ,

August 10, 2015
4:43 PM
by: Dolly Dy-Zulueta

The French Baker’s Johnlu Koa
Whips Up Easy Food Treats

The French Baker's Johnlu Koa conducting a cooking demo at SM Megamall

The French Baker’s Johnlu Koa conducting a cooking demo at SM Megamall

TWO pioneering brands, The French Baker and Moulinex, recently teamed up to put together Easy Food Treats with Chef Baker Johnlu Koa, a special live cooking demonstration held at the Event Center of SM Megamall recently.

The French Baker, which introduced the French bakery concept to the Philippines, and Moulinex, a leading brand in small kitchen appliances, showcased six easy-to-prepare but ‘gourmet-ishly’ delicious food treats as whipped up by The French Baker’s founder and president Johnlu Koa himself. These recipes are made even easier with the use of The French Baker breads, tortilla wraps and pizza crust and a little technical help in food prep from Moulinex food processor, bread toaster, food shredder with different attachments and Krups griddle.

Showing how the Moulinex Food Shredder works with its different attachments...

Showing how the Moulinex Food Shredder works with its different attachments…

'Easy Food Treats with Chef Baker Johnlu Koa' draws a good crowd in to SM Megamall's Event Center

‘Easy Food Treats with Chef Baker Johnlu Koa’ draws a good crowd in to SM Megamall’s Event Center

Members of the audience following the cooking demo

Members of the audience following the cooking demo

It's hands-on cooking for some members of the audience

It’s hands-on cooking for some members of the audience

Picking members of the audience to join him and do hands-on cooking and baking, Chef Baker Johnlu Koa first made Chicken Liver Pate and served it on toasted French baguette slices. He sautéed chicken liver in butter and shallots with a little brandy to give it a clean taste, then pureed the mixture in a Moulinex Food Processor until smooth. He sliced day-old French baguette and lightly toasted the bread in a Moulinex Bread Toaster until crisp and golden.

Next recipe was Cheese Quesadilla, a three-cheese appetizer that could also serve as a snack or party finger food. Chef Baker Johnlu Koa grated the cheese using a Moulinex Food Shredder with the grater attachment on, sprinkled it over a piece of tortilla wrap, then covered it with another piece of tortilla wrap, then lightly pressed and grilled it on a Krups Griddle until the cheese melted inside for that much desired gooey interior and the tortilla got crunched up, with grill marks showing on the surface.

Cheese Quesadilla

Cheese Quesadilla

Third recipe was Chorizo Pizza. He spread a generous amount of pizza sauce on a French Baker pizza crust, topped it with grated cheese, strips of bell pepper and crumbled chorizo, and lightly grilled it to give the crust some crunch and melt the cheese.

Fresh Mushroom Cream Pasta

Fresh Mushroom Cream Pasta with Focaccia Pesto Garlic Slices

Grilled Panini Sandwich

Grilled Panini Spanish Sardines Sandwich

For his fourth recipe, Chef Baker Johnlu Koa made Fresh Mushroom Cream Pasta and served it with Focaccia Pesto Garlic Slices grilled on a Krups Panini Griddle. Then he followed it up with two sandwiches, Grilled Panini Spanish Sardines Sandwich and Vegetarian Sandwich. For the first sandwich, he used French Baker’s Panini Squares, spreading some pesto sauce, then layering with fresh basil leaves, Spanish sardines and onion rings, and, finally, pressing and grilling it on a Krups Panini Griddle. For the second sandwich, he layered tomato and white cheese slices with fresh basil leaves on a French Baker Steak Roll. Again, he pressed and grilled the sandwich on a Krups Griddle to toast the bread and make the sandwich come together.

Chef baker Johnlu Koa finishing Chocolate Mousse in shot glasses

Chef baker Johnlu Koa finishing Chocolate Mousse in shot glasses

Chocolate Mousse

Chocolate Mousse

He was so happy with the interest shown by his audience that he made a bonus treat—Chocolate Mousse in shot glasses—for everyone to try.

Lucky raffle winners

Lucky raffle winners

More raffle winners

More raffle winners

And more!

And more!

To make the program more exciting, raffle draws were held between cooking demo segments, with French Baker giving away bags of freshly baked breads and goodies and Moulinex giving away small kitchen appliances like blenders, mixers and juicers.

Vegetarian Sandwich for sampling...

Vegetarian Sandwich for sampling…

What’s more: Everyone got to sample generous portions of all recipes featured in the cooking demo. Nothing can get better than that!

 

Posted in FoodBiz Tagged , , , , , , , , ,

August 7, 2015
3:35 PM
by: Dolly Dy-Zulueta

McDonald’s Introduces New Breakfast Treat

McDonald's all-new Cheesy Eggdesal

McDonald’s all-new Cheesy Eggdesal

NOTHING beats waking up to a good breakfast on a warm, sunny morning. A cup of hot, freshly brewed coffee with egg and cheese in a warm pandesal… It’s as comforting and satisfying as any breakfast can get, and McDonald’s knows this only too well, so it introduces a new breakfast treat that capitalizes on this familiar and comforting Filipino breakfast tradition.

It’s called the Cheesy Eggdesal, and this all-new breakfast selection combines fluffy folded egg and melted cheese in a warm pandesal bun. Only Php39, the all-new Cheesy Eggdesal gives busy individuals—students and employees alike—a fast, convenient, affordable and filling breakfast option in the morning so they get to school or work energized and ready for a full day’s schedule.

Cheesy Eggdesal 3Also available are Hamdesal favorites, such as Hamdesal Plain, Hamdesal with Cheese and Hamdesal with Egg, now served in softer and tastier buns.

The all-new Cheesy Eggdesal and other Breakfast Everyday McSavers items are available in McDonald’s stores nationwide from 4:00 to 10:30 a.m. through Dine-In, Take-Out, Drive-Thru and McDelivery.

 

Posted in FoodBiz Tagged , ,

August 4, 2015
4:10 AM
by: Dolly Dy-Zulueta

City Garden Grand Hotel Offers
The Grand Lunch Buffet

Chocolate truffles and fresh strawberries, a perfect combination, are part of the dessert buffet

Chocolate truffles and fresh strawberries, a perfect combination, are part of the dessert buffet

THESE days, almost all hotels who take their business—and food—seriously offer lunch and dinner buffets in their respective coffee shops or all-day dining restaurants. But while some big hotels always try to outdo each other in terms of presenting the most extensive buffets in the metro, it really isn’t the size of the buffet or the wide selection that it offers that truly matters. It is, rather, the quality of the food and the good mix of all the top favorite cuisines in the world that make a good buffet.

One such buffet that we’ve recently found is the Grand Lunch Buffet of City Garden Grand Hotel along Makati Ave. corner Kalayaan Ave. in Makati City. Spice Café on the 7th Floor of the hotel offers this sumptuous lunch buffet, which has been hailed as one of the best in Makati because it covers all the top favorites of buffet diners.

A cozy dining corner at City Garden Grand Hotel's Spice Cafe

A cozy dining corner at City Garden Grand Hotel’s Spice Cafe

Assorted tempuras

Assorted tempuras

Roast Beef and Yorkshire Pudding at the carving station

Roast Beef and Yorkshire Pudding at the carving station

Spread over the long buffet tables are a tempura station, where diners can watch assorted tempuras, such as ebi tempura (prawn), kisu tempura (asohos fish), kani tempura (crabstick) and vegetable tempura, are cooked nonstop throughout service time; as well as the carving station, which serves prime roast beef with Yorkshire Pudding. The Yorkshire Pudding is a unique feature of Spice Café, as other hotel buffets do not have it as an option to enjoy the beef with.

Delicious takoyaki balls being made at the takoyaki station

Delicious takoyaki balls being made at the takoyaki station

Next to the carving station is the takoyaki station. Now, this is something diners usually find in Japanese restaurants offering lunch or dinner buffet. Takoyaki balls, a favorite Japanese finger-food, are prepared continuously at the takoyaki station for diners, who really line up for them because they’re that popular. The chef manning the takoyaki station at Spice Café serves it complete with Japanese mayo dressing and glaze plus bonito flakes. You simply cannot miss it.

Pan-seared Salmon with Salsa

Pan-seared Salmon with Salsa

Kataifi

Kataifi

Assorted canapes and appetizers

Assorted canapes and appetizers

Freshly made sushis and makis

Freshly made sushis and makis

Cheese platter

Cheese platter

Also part of the buffet are the hot dishes, whose prime selections include Pan-seared Salmon with Salsa, Stuffed Chicken Roulade, Kataifi and Potato Croquettes; a whole range of tempting canapes and appetizers plus assorted sashimis, sushis and makis; salads; fruits and desserts.

Dessert buffet at City Garden Grand Hotel's Spice Cafe

Dessert buffet at City Garden Grand Hotel’s Spice Cafe

Tiramisu

Tiramisu

Chocolate fountain with cake cubes and fresh fruits to go with it

Chocolate fountain with cake cubes and fresh fruits to go with it

Now, the dessert buffet is something else! Diners must remember to always leave room in their tummies for dessert because City Garden Grand Hotel’s Grand Lunch Buffet offers all the sinfully delicious cakes, tarts, bars, chocolates and desserts one craves for. There’s a chocolate fountain surrounded by all those bite-sized fresh fruits and cake cubes to “bathe” in the chocolate and turn into Chocolate Fondue, the chocolate truffles are in a corner with fresh strawberries for that ultimate chocolate-and-strawberry treat, cakes and cupcakes come in mini sizes so diners can get to taste more varieties, and mousses, tiramisu and other verrines are like shot glasses bursting with heavenly pleasure.

All for Php988 nett per person. This is a bargain, if you compare it with the sky-high buffet prices offered by other hotels, whose food selections are so wide that it is impossible for diners to get to try everything in one meal anyway. City Garden Grand Hotel’s buffet is more realistic and manageable, and the price is a steal.

The Grand Lunch Buffet is available daily, from 11:30 a.m. to 2:30 p.m., except Sundays.

 

(City Garden Grand Hotel is located 8008 Makati Ave. corner Kalayaan Ave., Makati City; with telephone number 888-8181.)

 

Posted in Restos Tagged , , ,