Frannywanny

At the beginning of the year, Paul and I made our SuperPlan ..the kind that we promise to stick to as we really want to make a difference this 2012 . I wrote about this a month ago , sharing with you how we've been wanting to take up a culinary course to sharpen our kitchen skills. It's not a big secret that the Big Guy up there loves us very much. As early as February, we got an invite from our dear friend Spanky to attend the grand opening of Istituto Culinario . The newest, most innovative institution that specializes in the culinary arts. The best part about this is it's located so close to home. Definitely a billboard sign for us to take notice and consider when mapping out our plan. Last Saturday, Paul and I headed to the O.B. Montessori campus to take part of the celebration. Upon registering we were given a passport wherein we're told that it will be our handy guide as we tour around the campus. This was the start of our exciting evening! Together with ...

Just how much food can you possibly eat in one sitting? This thought entered my mind in the middle of the meal last Thursday as I joined a couple of bloggers for a special lechon dinner at Pepita's Kitchen . When I got Spanky's invite for this particular dinner, I was just expecting an informal set-up where we will be pigging out on lechon, lechon and more lechon all night long. However, as we arrived at Pepita Kitchen 's very own Dedet Santos ' lovely home, we joined a long table where I immediately noticed the pretty ceramic plates in front of me. On top of my plate is our menu for the evening, I counted the dishes and realized that we will be trying a total of *gasp* 15 dishes that evening. Can I handle it? Let's see. Check out this cute lechon bread sitting cozily in front of me. Hello babe! Dinner began with two pates and a plate filled with Skyflakes. One was the Pinoy Pate which was the green pate made of balut (one-day-old chick) and wine while ...

I first met Chef Him Uy de Baron when I contacted him to cater for my very first event for RL. It was a mall display event that opened with an unveiling ceremony and cocktails for our valued advertisers and media partners. My goal was to be able to serve really good food that is sure to wow my guests. Chef Him was recommended to me by my boss and after a series of smooth negotiations, I knew right there and then that it will be a breeze working with him. He was very professional that he would always abide by our agreed call time and not only were his dishes amazingly good but it never fails to exceed my expectations too. I love how creative Chef Him can be when it comes to making his dishes very presentable. Meatballs in soup spoons, Nachos and Salsa in shot glasses, to name a few. Needless to say, I have been getting him for every single book launches, mall displays and other events thereafter. A few weeks ago, I landed at a Facebook page which immediately gave me the impression ...

I call myself lucky because in the rare times that I'd get sent to a business trip..I was sent to the United States. Also, of all the states there is in this country, I ended up flying to California where my Ahia Jeff is based. So, on the first day of my vacation here in the US, I made plans to have dinner with my cousin. I guess being a food-lover runs in our family (in my case on both sides) as Ahia Jeff made reservations at Bouchon Bistro , a popular French restaurant owned by a Michelin-star awardee Chef Tom Keller . Aside from Bouchon Bistro , he also owns the high-end restaurant French Laundry . We agreed to meet at 7PM but traffic was so bad that despite leaving an hour early, we got stuck along the freeway and arrived 45 minutes past 7. Sadly, due to this, Ahia Jeff lost his reservation as it takes one more than a month to get a table here as it's always packed with guests every night. We ended up having dinner at the bar area at the ground floor. Our server was so...

Yesterday, I was invited by my fellow publisher Mello to join her and her editors to visit the Center for Culinary Arts in Eastwood to ignite our inner passion. Despite being so busy, I immediately said yes even without reading the email. It was only that morning when I found out what exactly we will be doing and how long it will take. I've always dreamed to be a chef. Nothing makes me happier than bringing out my creativity on a plate. I love food and food loves me. 'Nuff said. During the introductions made, we found out that the Kitchen Discovery Class is a pre-requisite for all aspiring culinary students of the CCA. Here, the students will be evaluated based on their kitchen readiness and as they will be given the chance to get a better glimpse of what to expect for the two-year diploma course. That afternoon, we just had our session for two-hours but man, it has really ignited my love for the kitchen.I love the kitchen auditorium! It's fully-equipped with all...

Trust Nuffnang Philippines to create a wonderful experience for its members at all times. First was the amazing Singapore trip that Paul and I truly enjoyed. Then just recently, we were once again invited to have an intimate dinner with a couple of fellow bloggers to welcome their talented (and very young) founders, Tim Tiah and Cheo Ming Shen to the Philippines! It was hosted by Nuffnang Philippines' director Jay Singson and his lovely wife Joy. The venue was marvelous, I was amazed the moment I stepped inside their lovely home. It reminds me of those beautiful homes we feature in Real Living Magazine . The evening began with an exclusive pizza making class by Chef Heny Sison .I guess I was really chef-strucked as I used to watch her show a couple of years ago. I love pizza and I was really excited to learn how to make my very own homemade pizza! First, we began working with the dough. Who would have thought that you add beer to add more flavor to the pizza crust? Che...

I remembered a conversation that I recently had with the editor in chief of one of my favorite magazines . She told me that one of the things that she love about her job is being able to teach her taste buds to appreciate the different possible flavors and the beauty of combining one with the other. A couple of days after that, I was fortunate enough to be invited to a Seven-Course dinner hosted by Orbit Gum for just a handful of bloggers. I braved through the crazy christmas traffic to be able to get to Bistro Filipino on time. Stepping into the restaurant, I first saw Chef Myrna Segismundo . I immediately recognized her as she is also an editor for another food magazine aside from being the Managing Director of Restaurant 9501 and a chef who I truly admire. I was brought to my seat and after a brief exchange of HIs and HELLOs with my fellow blogger, Bistro Filipino's gracious server approached me with a mouthwatering platter of adorable-looking edibles. He then introduced me t...