SWEET TALK: Turnovers

TEMPLE HILL, 10am
Yesterday was a BIG day in a BIG week. Bright and early after a 14 hour teaching Wednesday, I was again off cross-country to Temple Hill for my monthly baking sessions with the young and the restless. Fresh Fruit Tarts were never so colorful.

METRO WEDDINGS, 3pm
The afternoon found me 14 floors up at ELJCC Tower's Restaurant 9501 for a meet-and-greet with Metro Weddings Magazine's new editorial team.

It was another unusual gathering of designers, stylists, coordinators, florists, photographers, even butterfly suppliers, and other weddin

g industry folk. In the cake decorators' mutual admiration huddle with me were regular contributors (AND SELF-CONFESSED BLOG READERS!) Judy Uson and Michelle Hechanova.
(Romina Urra-Gonzales, Michelle Hechanova, Judy & Batch Uson)

Outgoing EIC Romina Urra-Gonzales warmly introduced to the 80-odd curious present, the fresh tandem

who will now lead the progressive MW team: Editor-In-Chief Michelle Katigbak-Alejandro and Creative Director Trisha Chua-Juico. Romina stays on as Editorial Consultant and the magazine's most fervent rah-rah girl (7/27/08 Hot Off The Press!).

LA REGALADE, 7pm

(Alfred Sycip, Adoree Uy, Jeroen Van Straten, CJ Juntereal, Bombom Saulo, Pam Obieta, Joanne Limoanco, Junjun de Guzman, Joel Erfe)

What do chefs dining out at one of the hottest new restos talk about while waiting for the apps to arrive? NUMBER OF SEATS, AVERAGE CHECK and TURN OVERS, of course. Chef Jeroen Van Straten of Dome Cafe and most recently, Pepper Lunch, fame had more than an anecdote or two to share, and had our heads swiveling at his record-wowing statistics! But last night was all about LA REGALADE French Bistro, where family and friends in the industry joined Executive Sous Chef Rhea Castro in celebrating her many reasons for thanksgiving.

Rhea's 100% Benilde culinary team did us proud with their execution of creations by Rhea, Salsa-dancing Executive Chef Pier

re Cornelis, and masterpieces of 2 Michelin Star-rated Chef-consultant Alain Raye. Impeccable service and great conversation heightened by bottles of good Shiraz made for an excellent evening. At closing time, we all sat around sated and happy.

(Chef Cornelis and Rhea with Mikel Zaguirre, Karen Martin, Ryian Sandagon, Bong Julve and trainee Mitch Siao. Not in picture is Paulo Castillo.)

Canapes
Prawns – Tomato – Chorizo

Soupe De Canard, D’Endives Et De Pommes Caramelisees
Duck Endive Soup with Caramelized Apples
P. Cornelis

Salade De Regalade
Regalade Salad
A. Raye

Salade De Foie Gras Poele
Foie Gras Salad

R. Castro

Travers De Boef Braises, Sauce Au Poive
Braised Short Ribs in Peppercorn Sauce
A. Raye

Filet De Snapper Aux Horicot Verts
Pan Seared Snapper Fillet with French Beans
R.Castro

Navarin D’Agneau Aux Epices Et Abricots Secs
Stewed Lamb with Dried Apricots and Spices
A. Raye