SOL JOSE VANZI: OLD TASTE, NEW TRICKS

Every Glenda Barretto meal is a great adventure, which reflects the legendary restaurateur’s unmatched experience with state dinners for heads of state, midnight snacks for international celebrities, and receptions for the grandest events in the country. Journalists like myself look forward to attending press conferences hosted by the country’s biggest real estate developers, who seem to have elected her Via Mare catering as official food provider. The six-course meal at the launch of posh Sky Villas along Balete Drive showed her relentless search for culinary perfection. * READ MORE...

ALSO: World’s largest ice cream chain now in PH

Baskin-Robbins, the world’s largest chain of ice cream specialty shops, finally launched its first shop in the Philippines located at the Upper Ground floor, Central Square at Bonifacio Global City (BGC), Taguig. Over two hundred guests gathered at the new Baskin-Robbins restaurant grand opening which was made possible by its official licensee in the Philippines, IceDream Inc. “We are privileged and honored to bring Baskin-Robbins to the Philippines and to partner with IceDream, Inc. It took us many years to look for a partner who has the capability, vision, passion, drive and who strongly believes in the brand and we saw that in this company.” said John Varghese, vice president, Middle East, Southeast Asia and Australia for Dunkin’ Brands. Varghese also shared that the brand plans to quickly open more stores so that Filipinos everywhere can get to experience the full variety of Baskin-Robbins flavors. “The beauty of our brand is that every time you come to one of our stores, you can try a new flavor.” said Varghese. * READ MORE...


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Timpla't Tikim: Old taste, new tricks


MUST TRY! (left) Langka-pandan sauced molded sago (right) alimasag pinais and snipe adobo
(Images by Rudy Liwanag)

MANILA, JULY 14, 2014 (BULLETIN) by Sol Vanzi - Every Glenda Barretto meal is a great adventure, which reflects the legendary restaurateur’s unmatched experience with state dinners for heads of state, midnight snacks for international celebrities, and receptions for the grandest events in the country.

Journalists like myself look forward to attending press conferences hosted by the country’s biggest real estate developers, who seem to have elected her Via Mare catering as official food provider. The six-course meal at the launch of posh Sky Villas along Balete Drive showed her relentless search for culinary perfection.

* NOVEL LUMPIA

The meal started with lumpiang ubod at hipon (heart of palm with shrimp) enclosed in a tender pouch and accented with sweet soya gravy, peanuts, and crushed garlic. Only the freshest, most tender parts of the coconut tree heart were used, sautéed simply with suahe shrimps. The plating was pretty as a picture, worthy of being on the cover of Gourmet or Bon Appétit magazine.

SEMI-SOLID SOUP

The soup, listed as tinola flan, was a clever combination of my two favorites: Filipino chicken tinola and Japanese chawanmushi. Cooked chicken meat, papaya, and pepper leaves layered in thick bowls were bound together with a custard-like mixture of eggs and strained tinola broth; then steamed to the consistency of lightly jelled silk tofu.

Every spoonful of the flan uncovered layers of flavors and textures: earthy pepper leaves, sweetish papaya slices, refreshing julienned ginger, tender cubes of chicken breast, all cradled by the egg-based flan.


lumpiang ubod pouch, Manila Bulletin

SURF AND TURF

Three classic Filipino dishes filled the large plate of our main courses: pinais na alimasag (stuffed crab in coconut cream), agachonas adobado (snipes adobo), and vegetables in a rice basket (pinakbet).

The crab meat, simmered in coconut cream, was stuffed back into the top shell, wrapped in banana leaves, and broiled over a wood fire. This tedious process resulted in a rich, creamy crab stuffing with pleasant hints of smoke. The snipes’ (kanduro) breast and legs were carefully deboned and served intact over a thick bed of crisp kanduro flakes. This is one dish served two ways. The side dish of vegetables (ampalaya, kalabasa, okra) was spooned into edible colorful bowls of molded rice seasoned with turmeric (luyang dilaw)

GINATAANG HALO-HALO

Dessert was alpahol or ginataang halo-halo, served in a beautiful composition of molded sago (tapioca pearls), lightly touched with sweetened jackfruit (langka) sauce scented with pandan (screw pine). Crisp slices of fresh native fruits provided color and contrast.

By the time we were sipping strong black barako brew, New Manila breezes cooled by the San Juan reservoir were lulling our happy bodies to a blissful state of contentment and peace.

Mabuhay ka, Glenda!

FROM THE MANILA TIMES

World’s largest ice cream chain now in PH July 12, 2014 7:52 pm


Rainbow sherbet for a colorfully cool day

Chocolate Waffle Bowl Sundae

Baskin-Robbins, the world’s largest chain of ice cream specialty shops, finally launched its first shop in the Philippines located at the Upper Ground floor, Central Square at Bonifacio Global City (BGC), Taguig.

Over two hundred guests gathered at the new Baskin-Robbins restaurant grand opening which was made possible by its official licensee in the Philippines, IceDream Inc.

“We are privileged and honored to bring Baskin-Robbins to the Philippines and to partner with IceDream, Inc. It took us many years to look for a partner who has the capability, vision, passion, drive and who strongly believes in the brand and we saw that in this company.” said John Varghese, vice president, Middle East, Southeast Asia and Australia for Dunkin’ Brands.

Varghese also shared that the brand plans to quickly open more stores so that Filipinos everywhere can get to experience the full variety of Baskin-Robbins flavors. “The beauty of our brand is that every time you come to one of our stores, you can try a new flavor.” said Varghese.

* The new Baskin-Robbins restaurant in BGC serves the brand’s extensive selection of classic ice cream flavors including Pralines ‘n Cream, Mint Chocolate Chip and Very Berry Strawberry, alongside regional favorites such as Jamoca® Almond Fudge and Chocolate Mousse Royale. The brand also offers a delicious range of custom ice cream cakes, frozen treats, beverages and ice cream sundaes to its guests at the new shop.

“It’s been a long time coming. The entire process to make this happen took us well over two years,” said Michael Dargani, president of IceDream Inc. “My personal history with Baskin-Robbins stretches back even further than that. This is a brand that I have loved since I was a child and when the opportunity came up to bring Baskin-Robbins to the Philippines, to me, this was dream come true,” Dargani added.


Leading the grand opening of the Baskin-Robbins restaurant are (from left) director of Southeast Asia for Dunkin’ Brands Marc DaSilva; Taguig City Councilor Pammy Zamora; vice president, Middle East, Southeast Asia and Australia for Dunkin’ Brands John Varghese; IceDream Inc. vice president for marketing Nameeta Dargani; and IceDream, Inc. president Michael Dargani


During the launch, the well-loved ice cream brand also gave recognition to a devout Baskin-Robbins fan named Charmaine Villaruel. Villaruel, who created a Facebook page three years ago petitioning to bring Baskin Robbins to the Philippines, was awarded with free Baskin-Robbins ice cream for the rest of the year.
Baskin-Robbins was founded in 1945 in Glendale, California by two ice cream enthusiasts and brothers-in-law whose passion inspired what is now the world’s largest chain of ice cream specialty shops.

As of 2013, Baskin-Robbins has 7,300 shops in nearly 50 countries, with the US having the largest number at nearly 2,500 ice cream stores.

With regard to expansion plans, Baskin-Robbins is looking forward to opening more shops across the Philippines in the months ahead including one at Ayala Fairview Terraces and another at Greenbelt 5.


The new Baskin-Robbins restaurant in Bonifacio Global City serves the brand’s extensive selection of classic ice cream flavors.


“So far this is what we have confirmed. We have had a many more offers however, we are very selective about our locations. There has been a lot of interest from developers and we expect that to increase given the market response to our BGC store. We plan to open up to 10 stores a year,” Dargani revealed.

In July and August, the new store will also offer “A Taste of California,” which features delicious flavors from each decade of its nearly 70 year history re-imagined in new frozen treats, including Twist Sundaes, Flavor Waves and Shake Mixology.

For more information visit www.baskinrobbins.ph and facebook.com/baskinrobbinsph.



Chief News Editor: Sol Jose Vanzi

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