Chi's Brick Oven's wood-fired goodness

Larry and I continued our food trip to CHI's BRICK OVEN KITCHEN for lunch today. Literally a hop, skip and jump away from my house, it has become our family's default for a good meal out.

Born out of his love for pizza, Chi Tirona conceptualized a compact menu of reliable comfort food as well as unique variations of classics not confined to Italian-type fare. Amongst the pasta al forno, large calzones and crispy 10 inch thin-crust pizzas are various other home-cooked dishes that maximize use of the 300-pc brick oven as the focal point of this restaurant. On most every visit, we order the Brick Oven Tilapia Fillet with capers in a lemon-butter sauce (so good that Larry couldn't resist rice) and the Puchon, pugon-baked lechon kawali that is a house specialty. Our plan of grabbing some ice cream at the corner Korean store went flying out the window after a polite tussle for slices of Nutella and chocolate chip-dotted Nuttylicious, my favorite version of Chi’s dessert pizzas.

The most charming feature of Chi’s Brick Oven, however, is Chi himself. Larry and I understand and appreciate a hands-on entrepreneur. Bravo!

(I suggest calling ahead for reservations. 632-8207210, 0917-8971117, 0917-9260555. 209 Aguirre Ave., B.F. Homes, Paranaque. Open Tuesdays thru Fridays: 11:30 am to 2:00 pm 6:00 pm to 10:00 pm. Saturdays and Sundays: 11:30 am to 10:30 pm. Closed on Mondays. brickovenkitchen.multiply.com)

Food & Wine Pairing, redefined

Last night was a blur of food and wine. I cannot recall more people at a Les Toques Blanches dinner. I actually couldn’t recall most of the people there.(Eddie Dimaculangan- CSB, Ray Nacu- CSB, Larry Medenilla- Balai Resorts, Pauline Lagdameo- ISCAHM, Pam Obieta- CSB)

J Gamboa successfully tempted over a hundred foodies to CAV Wine Bar for ‘a special menu prepared by Chef Markus Gfeller and his culinary team featuring 16 free-flowing wines from their Enomatic Wine Dispenser with 16 matching regional food specialties’. It was an interactive Chef’s Table like no other. We had to gently nudge our way through the throng to get to the selection of Shiraz, Cabs, Merlots, Reislings, Syrahs, Zinfandels… the sinful mother of all vending machines! Needless to say some made sure to enjoy that more than others.

Selection of 16 Wines

Cocktails
Lobster & Corn Spring Rolls
Smoked Fish Tian
Ostrich Bier Stick
Sausage Crostini with Keso Puti

Buffet
New Zealand Oysters
Fresh Shucked with Granita & Relish
Canadian Oysters
Oyster Cream & Herbal Foam Shooters
Oyster Arancini
Oyster & Caviar Gratin Cups
Crab Cakes with Lime Remoulade
Jellied Crab Meat & Avocado Tian
Malagos Goat Cheese Croquetas with roasted Beets
Home cured Salmon Pastrami with shaved Fennel
Portobello & Goat Cheese Tarts
Malagos Feta & Haricots verts Salad
Ranger Valley Angus Beef
Rost Biff Balsamic Steak Tartar
Oysterblade Chateau Briand
Roast Rost Biff Thai Pepper Tournedos
Rost Biff Hungarian Goulash
Ostrich Leg Shawarma Lamb Couscous with Tabuleh
Tanlong-style Alaska King Crab
Crispy Skin Chilean Bass in Miso Glaze
Baked Lamb & Saffron Macaroni
Jasmin Rice / Potato Puree

Assorted Cheese Platter
Keso Roberto Blue
Davao Blue Cheese
Fonterra Cheese

Dessert
Orange Cheese Cake
Banana Brulee
Goats Caramel Ice Milk Float

(CAV Wine Shop-Cafe is located at The Spa Building, B8, Bonifacio High Street, Fort Bonifacio Global City, Taguig City; 856-1798; www.cavwine.com)

Of Tests and Discussions

UNILEVER
Passing by Bonifacio High Street’s Crocs Store window, you surely won’t miss a grinning Batali orange clogs-sporting standee--- that’s my good friend Joanne Limoanco, big shot chef. Ever since she became head of the Unilever Food Solutions culinary team, I had been wanting a visit to their huge kick-ass test kitchen. Finally, an official invitation.

A handful of industry practitioners were called in to the sprawling UN Avenue facility to evaluate products as part of their regular External Benchmarking or Panel Testing. It was impressive how methodical and precise the process was, almost clinical. Several variations of an item are presented, then the same samples but in application: 4 saucers of mayonnaise in slightly different formulations, followed by 4 saucers of those in a macaroni salad. The increments in flavor and mouthfeel may be subtle or distinct, so you may find yourself at times needing more than just a dainty lick. Not so glamorous after all. But it is a comfort to know that products valuable to our everyday lives are analyzed and appraised so earnestly.


And the best part… for our trouble, we got to go shopping for as much Knorr products as we could carry AND BEYOND!





BIZU
I have always been in awe of all that Bizu has made of itself. The first time I entered this French-style bistro, I almost cried. I was so inggit! Its high ceiling and purple&yellow Alice In Wonderland-striped walls are very chi-chi. But more than the furnishings, my eyes feasted on the gorgeous cakes and pastries, perfectly done. The macarons!

So when Alex Tanco called last thursday, I traveled many rush hour kilometers to Makati. As part of a series of casual Focus Discussion Groups or FDGs at Bizu Patisserie’s flagship store at Greenbelt 2, the Tanco family gathered Bizu aficionados and a few of Alex’s former teachers at Benilde to seek feedback regarding the totality of the Bizu experience. Out came course after course, expertly whipped up by Alex at the helm, capped by their anchor desserts. My top faves are the Orange Confit and Chicken Salad, Fish Burger, Mushroom Ragout Sourdough Sandwich and the 10-Hour Roast Beef. The new Goddess cake is one of the most refreshing combos in mousse- raspberry, passionfruit and white chocolate.

So it’s not only me out taking polls.

Yes, we got goody bags too!!!

Latest find: Cafe Juanita

As is the S.O.P. for most life-altering decisions in my life, I take a poll. Whether it be model of laptop, color of car, design of website, type of font, to digiperm or not to digiperm… I take a poll. (NOT to digiperm won.) There is strength in numbers--- more to blame.

In searching for a place to dine in the Mandaluyong area, I rang up the usual short list of foodies, friends and foody-friends of friends. The common denominator was CAFÉ JUANITA. A bit of googling affirmed the recommendations—consistent good quality and value for money, the magic words. And so, this was it. Or so I thought.

Trying to make reservations at 6pm on a Tuesday night isn’t usually necessary, so I was floored to be denied. FULL? At 6pm?!!! What do they know that I don’t?! The kalesa pulled up without space for me on it-- all the more I wanted to be where they were going!!! At that point, my stubborn heart was already salivating so I shoved pride aside. A bit of groveling and begging was in order. Basta, Café Juanita!

The place truly was full. Full of people and full of… STUFF. Promptly at 8:30pm, smug little me finally sat my not-so-little tush down amongst the tens of thousands of chabby-chic brick-a-bracks that held up this quaint hole-in-the-wall and gave it personality. Parties of at least 6 happily gathered around mismatched tables surrounded by trinkets, boas on art deco lamps and beads on crystal chandeliers, plates, bowls, more trinkets, tapestries, mirrors, figurines, collectibles and, yes, even more trinkets-- all of which happen to be for sale. They all have price tags.

The menu is just as eclectic. It covers everything from Filipino to Asian, Mediterranean, to Continental. They even serve a Laotian soup! After much debate, we decided on Fabada, Pochero, Ratatoy (a pinoy ratatouille), sugpo in aligue, some fish in gata, lots of garlic rice and more dalandan shakes. Everything tasted good, presented well and came in healthy sharing portion sizes. But the night’s winner was the Bagnet Salad-- an ensalada of crispy bagnet tossed with fresh tomatoes and red onions, made flavorful by a bam-bamm of cilantro and a bagoong balayan-based dressing. Two servings of that was quickly wiped out! The last orders before we closed the place down for the night were Mango Pinsek (fried mango jam lumpia pillows over vanilla ice cream, P89) and the popular Sticky Toffee Pudding (P89).

Persistence pays off.

(Café Juanita- No.2 United corner West Capitol, Barangay Kapitolyo in Pasig City. 632-0357, 710-1562, 0922-8779894, 0916-5548107. They do accept catering.)

Hellooo?!

Along with Bettina Manalastas-Javelona, Mia Herbosa and I made up the infamous THREE MUSKETEERS. Classmates since Grade 4 at De La Salle-Santiago Zobel School, our trio was inseparable for many years. There were weekends biking and skating with our busmates, baking at my house in Paranaque, and at times going on spins in Tito Bogie's fancy Alfa Romeos before a dinner out. Ballet class at Alabang Country Club was often immediately followed by bowling-- our ritual completed by a merienda of Spaghetti Bolognese, French Fries, Banana Split and Butterfly Iced Tea. Those were the days!

Bettina's mom was always a generous host of overnighters and makes simply the yummiest embutido! Tita Nani's family ran The Blue Kitchen at the Ateneo Law School in Makati for 45 years. They later on opened Komoro Soba and El Cisne Blanco, and now maintain Fukuya Japanese Restaurant. In turn, Mia's mom was one of the earliest influences I had in baking. Among the fondest flavors of my childhood would be the Enseimaditas from Elaine's Kitchen. Her version of the Spanish classic is barely 2 inches in diameter, generously topped with finely grated quezo de bola and baked just perfectly to melt-upon-contact. Yesterday, I picked up my first order in probably 20 years. I don't know why it took so long, but between L'arc En Ciel on Guava Drive and the Madrigal Gate in Ayala Alabang I already downed 6! I was practically in tears! It is the absolute BEST! Seriously. (842-5607, 0917-8901219 for orders. P400/30 pcs.)

Bettina is now a dedicated and seasoned teacher running the preschool for 1-6 yr olds at Philippine Montessori Center, White Plains. Mia is a multi-awarded NY-trained artist. Her latest solo exhibit entitled "Life's Kaleidoscope" runs at the Ayala Museum from August 28 to September 11, 2008. I don't know what Mia calls it, but her etching of a young girl standing bravely with dog by her side calling out into the forest, "Hellooo...." always makes me smile. Like it, I wonder after 2 months of blogging, IS ANYONE OUT THERE? Mag-comment naman kayo!

Auspicious 080808

auspicious (Dictionary.com) –adjective

1.	promising success; propitious; opportune; favorable: an auspicious occasion.

2.	favored by fortune; prosperous; fortunate.

Today, the most awaited day for at least the past 4 years, the world will be tuned in to Beijing, China with bated breath and a cocktail of emotions. At the Olympics' ground zero, former student Sabrina Gan is hard at work as the only female staff member of the kitchen crew for NBC Sports as chef-translator. I am extremely proud and just a little envious.

Back in Manila, Shortcrust was up and running at daybreak to add finishing touches to Dors and Anna (Varona) Rivilla's 08-08-08 at 8am wedding. The very So-Ho affair was held with just the most intimate of friends in attendance at trendy Cav Wine Bar at Bonifacio High Street. Apt for her brunch affair, Nana chose a chic ensemble of dessert cakes in LEMON WHISPER, CARAMEL MACCHIATO and PANDANUS CHIFFON. Buttercream was made to match pastel hues of the bridal entourage as well as the adorable vintage cake plates I fell in love with.

As of this writing, I am working on our 08-08-08 at 8pm wedding cupcakes. I don't know about auspicious, but it sure is busy!