Blissful breakfast buffet at Eastwood Richmonde Hotel
ALWAYS in such a mad rush every morning that you have to skip breakfast, which happens to be the most important meal of the day? It’s probably because breakfast takes time to prepare, and you just does not have the luxury of time to do so.
At Eastwood Richmonde Hotel, you can have your favorite breakfast and get a treat, too, with the hotel’s ongoing 4+1 Breakfast Advantage. For every four members of the family, friends, officemates or business contacts who avail of Eastwood Richmonde’s breakfast buffet at the regular rate of Php680nett, one additional person gets to eat for free. So, a total of five persons can enjoy tasty breakfast favorites, including Western staples such as cereals, hotcakes, bacon and hash-browns; Filipino comfort foods like bistek, longganisa, tapa and tocino; eggs and omelettes cooked the way diners want them; healthy options such as salads and fresh fruits; wide selections of freshly baked breads and pastries; plus unlimited chilled juices and freshly brewed coffee.
Eastwood Richmonde Hotel’s 4+1 Breakfast Advantage is available from 6:00 to 10:00 a.m. daily until September 30, 2017. For reservations, call The Lounge at 570-7777.
(Eastwood Richmonde Hotel is located at 17 Orchard Road, Eastwood City, Bagumbayan, Quezon City.)
Apple Strudel and Sacher Cake are available at Marco Polo Ortigas Manila’s Cafe Pronto this whole month of September
APPLE Strudel, that lovely tart filled with apple laced with cinnamon and topped with crumble, is a German confection. Its real name is Apfelstrudel, which is very German. Not many people know it, but Sacher Torte (or Sacher Cake) is also a German creation that chocolate lovers enjoy all over the world today. It is, after all, a 185-year-old specialty cake that was created for royalty. The cake is coated with luscious chocolatey fondant that brings the right amount of sweetness and all the goodness of good quality chocolate—perfect with a cup of coffee or tea.
Both Apple Strudel and Sacher Cake, along with a selection of other German desserts, can be enjoyed at Marco Polo Ortigas Manila’s Café Pronto this entire month of September. Oozing with timeless goodness, these centuries-old desserts are also available to-go at the casual yet chic coffee shop through Grab N’ Go. Best to pre-order by calling (02) 7207777 to make sure the cake is available upon pick-up.
Café Pronto is located at the Ground Floor of Marco Polo Ortigas Manila and is open daily from 7:00 a.m. to 9:00 p.m. The hotel can be found at Meralco Ave. corner Sapphire St., Ortigas Center, Pasig City.
Classic Cipriano Sans Rival has makunat meringue layers, buttercream icing made from real butter, and loads of cashew nuts
WHEN you have tasted the best, you simply cannot appreciate what’s second best. This is the situation that former food publication colleague Kris Alcantara-Mendoza has found herself in when it comes to appreciating that quintessential meringue-and-buttercream cake called Sans Rival.
Her paternal grandfather, Lolo Cipriano Alcantara, made delicious Cashew Sans Rival during his lifetime. Despite the fact that he was not a professional baker, he knew how to make really delicious stuff that brought joy to his grandchildren.
When Kris was small, he would make chocolate icing for her. Made with cocoa powder, sugar and butter, it was rich and thick, much like fudge, and he kept it in the refrigerator overnight so that the mixture thickened and the kids simply had to scoop the fudge out with a spoon and eat it.
Lolo Cipriano’s Cashew Sans Rival came to be when he and his wife Dolores got their hands on a Sans Rival recipe from an old magazine some 50 years ago and started experimenting on it, tweaking it here and there, until he got exactly what he wanted. Having perfected the recipe, he started selling it from the house, initially just to relatives and friends, and got good reviews for it. It was, after all, just the way Sans Rival should be—rich French buttercream made with real butter, spread over layers of makunat (chewy) meringue, with lots of chopped toasted cashew nuts. The cake was covered with the same buttercream icing, then decorated with the tines of a fork. Soon, it was not just relatives and friends buying from him but everyone who has tasted his Sans Rival and loved it started patronizing his products. Lolo Cipriano sold Orange Chiffon Cake and Chocolate Cake, but it was his Cashew Sans Rival that commanded the most attention and following.
More than selling the cake, however, Lolo Cipriano took great pride in serving his Cashew Sans Rival to his family, and that is what he did in every family gathering. And so, his grandchildren, including Kris, grew up eating his Sans Rival, and it became the standard by which all Sans Rival creations must measure up to. Sadly, in the course of time, Sans Rival recipes have changed, and so have people’s appreciation of the cake.
Since Lolo Cipriano’s Sans Rival has been a big part of the Alcantara family tradition, Kris and her generation missed it when their grandfather passed away in 2010, and store-bought Sans Rival could really fill in the void that it left on their palate. So what Kris and her husband Pocholo Mendoza decided to get hold of Kris’ grandfather’s 50-year-old recipe and tried to recreate the lovely confection. The recipe was handwritten, and it had to be decoded. It took Kris and Pocholo some six months to figure it out. Constant experimentation in the kitchen finally found a perfect ending—her Lolo Cipriano’s Sans Rival straight out of her childhood.
For the coming Christmas season, Cipriano Sans Rival is coming up with a new smaller size to go with its standard sized Cashew Sans Rival
Now, Kris shares a piece of her childhood—and a part of her Lolo Cipriano—by making the Sans Rival available to everyone who wants to enjoy it. Each cake, packaged in a white box, is laboriously and lovingly made just the way her Lolo made it. Operational for a year now, Cipriano Sans Rival has attracted a steady clientele of satisfied customers. Everyone who has tried it loves it, and Kris has never been happier.
For further inquiries or orders, call or send a text message to 0917-5836833 or order through Cipriano SansRival’s FB and IG accounts @ciprianosansrival.
ONE of the Asian sauces that I have come to really love on anything and everything is Teriyaki Sauce. I love Chicken Teriyaki and I love the tuna version of the dish. Sweet and salty, light but extremely flavorful, Teriyaki Sauce is so versatile that it goes well with lots of meat, fish and seafood. Mixed into rice, it is also magic.
So, recently, when the fish vendor on wheels who comes around the house almost every day brought me fresh, almost sashimi-grade tuna steak, I decided to make Tuna Steak in Teriyaki Sauce. Normally, you can have tuna simply seared on the outside but still pink on the inside. But this time, I wanted my teriyaki sauce to be slightly caramelized and coating the tuna steak completely.
5 pcs. tuna steak fillets, about 100 grams each
1 Tbsp. minced garlic
1-1/2 Tbsps. grated ginger
1/2 tsp. freshly crushed peppercorns
1/3 cup soy sauce
1/4 cup granulated sugar
2 Tbsps. Chinese rice wine
1/4 cup vegetable oil
1 Tbsp. cornstarch
2 Tbsps. water
4-5 cloves garlic, minced
1 Tbsp. vegetable oil
1. Fabricate the tuna steaks so that they are sliced evenly and trimmed nicely.
2. Combine minced garlic, grated ginger, crushed peppercorns, soy sauce, sugar, rice wine and vegetable oil. Mix well, then marinate tuna steaks in this mixture for at least 1 hour.
3. Remove tuna steaks from the sauce and pan-grill.
4. Pour marinade into a saucepan and cook. Dissolve cornstarch in water and use to thicken the sauce.
5. Pour sauce over tuna steaks and cook until lightly caramelized and coating the tuna steaks well.
6. Fry minced garlic in hot vegetable oil until golden crisp. Remove.
7. Sprinkle fried garlic over tuna steaks in teriyaki sauce just before serving.
Cutting the tuna into cubes gives the dish an interesting variation
*Variation: The tuna can be cut up into cubes before marinating and cooking for a different version of tuna teriyaki dish.
Ballroom setup for a social function at Eastwood Richmonde Hotel
YOUR corporate and social functions will become more special with the return of Eastwood Richmonde Hotel’s Extra Special Events offer, which is back by popular demand.
It is packed with fantastic freebies at no additional cost, and allows guests to delight in amazing add-ons while keeping expenses well within budget. There are actually three different perks available in this incredible deal:
Eastwood Richmonde Hotel can throw in this Crispy Pork Belly carving in your next event booking for a minimum of 50 persons
One: Enhance your buffet spread with a free savory, melt-in-the-mouth carving. Carving selections include Crispy Pork Belly, Butterfly Herb Chicken and Fish Roulade.
Two: Complement your meals with refreshing bottomless drinks for free. You can choose from standard beverages such as Iced Tea, soda and chilled juices or popular native blends like Buko Pandan Juice, Lemongrass Iced Tea and Sago’t Gulaman.
Iced specialty coffee concoctions
Three: Go for free-flowing coffee concoctions—from hot brewed coffee to lattes and cappuccinos to their cold counterparts of Iced Americano, Iced Latte and Iced Cappuccino—complete with whipped cream and sprinkles.
Enjoy your choice of perk in your next corporate or social event at Eastwood Richmonde Hotel. Book for a minimum of 50 persons under any of the regular buffet packages, and the hotel will throw in either the carving for the buffet, beverage station for bottomless drinks, or specialty coffee station at no additional cost to make it truly an extra special event. This offer is valid only until November 24, 2017. For inquiries or bookings, call Banquet Sales Office at 570-7777 extension 8506 or 07.
(Eastwood Richmonde Hotel is located at 17 Orchard Road, Eastwood City, Bagumbayan, Quezon City.)