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PHNO SCIENCE & INFOTECH NEWS
(Mini Reads followed by Full Reports)

SOL JOSE VANZI's  TRAVEL & LIFESTYLE PAGE
THIS WEEK
FEATURING HER 'TIMPLA'T TIKIM' (Manila Bulletin)
(Mini Reads followed by Full Reports below)

MEATLESS AT MADRID FUSION MANILA 2016
[Nonmeat protein is a hit among foodies]


APRIL 14 -Chefs Florabel Co-Yatco and Robby Goco have fun with easy-to-cook Quorn recipes. As expected, Madrid Fusion Manila 2016 was a huge success, and will definitely be the topic of articles, columns, and conversations for weeks before Filipinos recover from the pleasant hangover of the food festival. Madrid Fusion Manila will continue to focus the world’s attention on Philippine culture and tourism through TV documentaries, photo essays, travel articles, and food discussions participated in and produced by international journalists and photographers brought over by the Department of Tourism.
Crowd Drawer Like most of Manila’s foodies, we spent an entire afternoon at the SMX Convention Center drinking Spanish wines, munching olives, anchovies, and paper-thin slices of ham with a well-dressed group of perfectly coiffed working women in search of food ideas. Our leisurely walkabout was interrupted by crowds forming nonstop to taste a very unique food product that has just been introduced in the Philippines: Quorn, a nonmeat protein that takes on the taste, texture, and appearance of beef, pork, chicken, or fish in all kinds of dishes. For the duration of Madrid Fusion, Quorn’s booth and test kitchen were among the most popular attractions. Trays filled with colorful hors d’oeuvres and pastas were emptied fast by young and old who would not believe the dishes were made without meat. Versatile and Convenient Chefs Florabel Co-Yatco and Robby Goco told the crowd that they were skeptical until they started to use Quorn in various dishes: Filipino tinola, Mediterranean imam biyaldi (stuffed eggplant), Italian fussili bolognese, Basque pintxos (appetizers), and paella. The meat substitute could be stirred into a pot straight from the freezer without thawing and it needs no long simmering to tenderize. Chefs Florabel and Robby developed recipes of popular dishes that take mere minutes to prepare. READ MORE....

ALSO: ABOUT Madrid Fusion Manila
[An International Culinary Event you would not want to miss.]


Madrid Fusion Manila (MFM) is the first and only Asian edition of Madrid Fusion, the most important international gastronomy congress in the world, celebrated annually in Madrid since 2003. MFM brings together the most acclaimed avant-garde chefs from across the globe. On its first year, the theme of the congress was 'The Philippines and Spain: A 300-year Gastronomic Journey.'
In 2016 , in celebration of the 450th anniversary of the Galleon Trade that linked Asia with the Western World, the theme of Madrid Fusion Manila 2016 will be ‘The Manila Galleon: East Meets West’, expanding the gastronomic conversation further, not only between two countries but between two very different parts of the world. Madrid Fusion Manila 2016 Sound Bites I was really honored to be able to participate in the inauguration of Madrid Fusion Manila 2016. I was impressed by the quality of the event and by the excellent organization of the team led by Secretary Jimenez of DOT. The Philippines really deserves recognition for being able to create a new reference for high quality gastronomy in the region. - Hon. Jesus Gracia, Secretary of State for Cooperation of Spain The Department of Tourism has really managed to make Madrid Fusion Manila even bigger and better than last year, which was really difficult. We are happy to have been able to take part again in this wonderful initiative, that will help strengthen the links between our two countries. - Hon. Luis Calvo, Ambassador of Spain to the Philippines Madrid Fusion Manila 2016 has definitely been a big success. We were again impressed by the effort and the passion that the Philippine government has put in making this possible. Our companies in the Trade Exhibit were really happy to be associated with such a quality event, and to interact with the best chefs in the world. MFM has become an excellent opportunity to promote high quality gastronomic products in the region - Enrique Feás, Economic and Commercial Counsellor, Embassy of Spain It was great. Positive, exciting. The chef loved everything he tried and he ate. I think for the culinary students and participants, even for the nannies, it was a really great experience. I really think it will put the Philippines on the map. Every year it gets better and better. - Cara Wilson, Nanny to Kevin Cherkas READ MORE...

ALSO: Courtesy Call by the 'Madrid Fusion Manila' Participants with P-Noy in Malacanang


Courtesy Call by the Madrid Fusion Manila Participants 4/6/2016. RTVMalacanang ...WATCH VIDEO....


READ FULL MEDIA REPORTS HERE:

Meatless at Madrid Fusion Manila 2016

Images by John Jerome Ganzon


Chefs Florabel Co-Yatco and Robby Goco have fun with easy-to-cook Quorn recipes.

MANILA, APRIL 11, 2016 (MANILA BULLETIN) by Sol Vanzi April 14, 2016 - As expected, Madrid Fusion Manila 2016 was a huge success, and will definitely be the topic of articles, columns, and conversations for weeks before Filipinos recover from the pleasant hangover of the food festival.

Madrid Fusion Manila will continue to focus the world’s attention on Philippine culture and tourism through TV documentaries, photo essays, travel articles, and food discussions participated in and produced by international journalists and photographers brought over by the Department of Tourism.

Crowd Drawer

Like most of Manila’s foodies, we spent an entire afternoon at the SMX Convention Center drinking Spanish wines, munching olives, anchovies, and paper-thin slices of ham with a well-dressed group of perfectly coiffed working women in search of food ideas.

Our leisurely walkabout was interrupted by crowds forming nonstop to taste a very unique food product that has just been introduced in the Philippines: Quorn, a nonmeat protein that takes on the taste, texture, and appearance of beef, pork, chicken, or fish in all kinds of dishes.

For the duration of Madrid Fusion, Quorn’s booth and test kitchen were among the most popular attractions. Trays filled with colorful hors d’oeuvres and pastas were emptied fast by young and old who would not believe the dishes were made without meat.

Versatile and Convenient

Chefs Florabel Co-Yatco and Robby Goco told the crowd that they were skeptical until they started to use Quorn in various dishes: Filipino tinola, Mediterranean imam biyaldi (stuffed eggplant), Italian fussili bolognese, Basque pintxos (appetizers), and paella.

The meat substitute could be stirred into a pot straight from the freezer without thawing and it needs no long simmering to tenderize. Chefs Florabel and Robby developed recipes of popular dishes that take mere minutes to prepare.

READ MORE...

Non-Meat Tinola


Tinola

In vegetable oil, lightly brown minced garlic, sliced onions, and ginger. Add Quorn chicken pieces and stir fry for a few minutes. Stir in sliced green papaya (or sayote), a pinch of whole black pepper and tanglad (optional), and pour in enough chicken broth to cover. Alternatively, use water and one chicken cube.

Cover pot tightly and simmer over low heat for 10 minutes. Taste to determine if the broth needs patis and salt. Lastly, add leaves of chili peppers or malunggay and simmer for one minute before serving.


Imam Biyaldi

This Middle Eastern version of the Italian dish melanzane parmigiana (stuffed eggplant) looks complicated but is really simple. Start by peeling whole broiled eggplant, leaving the stem intact for dramatic presentation.

Make the meat filling just like you would a spaghetti meat sauce. Set aside. Then, make a béchamel sauce with flour, butter, milk, grated cheese, and beaten egg. Assemble by spreading meat sauce on the eggplant and topping the whole thing with béchamel sauce. Bake until bubbly.

To cook for a crowd, arrange eggplants in a baking tray, spread with meat sauce, and top with béchamel. Sprinkle with grated cheese and bake.


Fusilli with Quorn

Other dishes we enjoyed at Madrid Fusion Manila were traditional recipes using Quorn in place of meat or fish, such as bacalao a la viscaina, substituting Quorn for expensive, imported dried cod. And of course, no feast is complete without adobo and sisig.

Images by John Jerome Ganzon

 
MADRID FUSION AT THE MALL OF ASIA


MADRID FUSION WEBSITE

ABOUT Madrid Fusion Manila
[An International Culinary Event you would not want to miss.]

Madrid Fusion Manila (MFM) is the first and only Asian edition of Madrid Fusion, the most important international gastronomy congress in the world, celebrated annually in Madrid since 2003. MFM brings together the most acclaimed avant-garde chefs from across the globe. On its first year, the theme of the congress was 'The Philippines and Spain: A 300-year Gastronomic Journey.'

In 2016 , in celebration of the 450th anniversary of the Galleon Trade that linked Asia with the Western World, the theme of Madrid Fusion Manila 2016 will be ‘The Manila Galleon: East Meets West’, expanding the gastronomic conversation further, not only between two countries but between two very different parts of the world.



Madrid Fusion Manila 2016 Sound Bites I was really honored to be able to participate in the inauguration of Madrid Fusion Manila 2016. I was impressed by the quality of the event and by the excellent organization of the team led by Secretary Jimenez of DOT.


Tourism Secretary Ramon Jimenez leads Madrid Fusion Manila organizers and Spanish Embassy diplomats as they pull the rope of a symbolic Galleon

The Philippines really deserves recognition for being able to create a new reference for high quality gastronomy in the region. - Hon. Jesus Gracia, Secretary of State for Cooperation of Spain

The Department of Tourism has really managed to make Madrid Fusion Manila even bigger and better than last year, which was really difficult. We are happy to have been able to take part again in this wonderful initiative, that will help strengthen the links between our two countries. - Hon. Luis Calvo, Ambassador of Spain to the Philippines

Madrid Fusion Manila 2016 has definitely been a big success. We were again impressed by the effort and the passion that the Philippine government has put in making this possible. Our companies in the Trade Exhibit were really happy to be associated with such a quality event, and to interact with the best chefs in the world. MFM has become an excellent opportunity to promote high quality gastronomic products in the region - Enrique Feás, Economic and Commercial Counsellor, Embassy of Spain

It was great. Positive, exciting. The chef loved everything he tried and he ate. I think for the culinary students and participants, even for the nannies, it was a really great experience. I really think it will put the Philippines on the map. Every year it gets better and better. - Cara Wilson, Nanny to Kevin Cherkas

READ MORE...

MFM 2016 is a better version of last year.

More sponsors, more people wanted to participate. More chefs are here and they were fantastic and they were able to promote our local ingredients. It was nice to see all our foreign chefs and local consumers appreciate our native ingredients. - Undersecretary Berna Romulo Puyat

I was an exhibitor too last year and it’s really good exposure for small business owners. It’s amazing to showcase to countries like Spain that we have export quality products. I sell Mancicello. The Michelin stared chefs are in love with our calamansi – its acidity and how it gives so much flavor to our food and drinks. My product is 100% Pinoy made of calamansi, lambanog and local honey. I always get good reception here. I’m sold out today, I have nothing else to sell anymore. It’s good news for the business and in terms of promoting Philippine products. I can’t wait for next year! - Ginnie Fernandez, Exhibitor, Owner for Mancicello

We partook of the B2B and enjoyed it a lot. This is a really good platform for businesses. - Maite Mendieta, Co-Owner, CMBV Chocolates

It’s very informative and you get to learn a lot of things about the relationship of Spain and the Philippines. - Beatriz Gantuangco, Owner and Baker at Betsy’s Oven

I just arrived this morning (9 April) but from what Ive seen, it seems very interesting not only for foreigners but also for Filipinos. To go to the different provincial booths is a wonderful experience for a Filipino who’s not familiar with a particular province. It’s a chance for them to learn we have some ingredients or dishes in our regions, which they never knew existed. It’s very interesting. - Sandy Daza, Chef/Owner of Wooden Spoon and TV Host for Food Prints

It’s been a great experience. This is our second year. It’s better this year because there are more people and we appreciate how the venue is laid out. Speakers and delegates got to pass by our booths and have more time to look around. I’m so happy with the chef’s hour because they get to linger here first. The gazeta this year also helped because our staff new who to be on the look out for unlike last year. In MFM 2015, we didn’t see the speakers. - Cecille Nepomuceno – Gamad, Information Officer, Mama Sita’s

I’m speaking for the company Bodega Romero de Avila Salcedo from Castilla La Mancha. We sell high quality wine. We expected more clients, more people but generally we are satisfied about this fair. - Jade Veyssiere, Account Manager, Bodega Romero de Avila Salcedo

I think about Madrid Fusion Manila as a great opportunity to discover new talents in Asia. It’s because people in Europe aren’t so familiar with the Asian kitchen or we know more about Japanese or Thai only. I think MFM is a great opportunity too to know about products we’ve seen here in the Congress and also especially the ones we saw in Farmers Market. Philippine cuisine is very interesting and I think it can travel well. I will be so glad to have a wonderful Philippine restaurant in my country. I will really be happy. - Pilar Salas, Gastronomy journalist, Agencia EFE

Madrid Fusion Manila y Mexico.

Finally the connection of Manila, and our food, is being highlighted to the Galleon Trade. What I like about this is it projects our cooking and our culture in general in 2 ways: one, as a fusion of influences from different parts of the world, and also, a source of influence to other parts of the world. I hope Madrid Fusion Manila and the lessons presented will give Filipinos more self- confidence. - Dr. Fernando Nakpil Zialcita, cultural anthropologist and professor at the Ateneo de Manila University

It’s a very important event because just by listening to Jorge Vallejo, we need to take note not only of the things we received during the Galleon Trade but also acknowledge our contributions to other cultures. It’s essential we know of the interchange of culture. It’s a discovery of what we gave to other countries. - Ige Ramos, Food Writer

I think this had to happen. The sharing of ingredients, the flow of ingredients from one end of the world to the other – we have to take that up. Our ingredients, which we though are ours, actually came from somewhere else. According to Vallejo, if you use it, it’s yours.

You learn a lot in this kind of activity.

From the first time I attended Madrid Fusion in Madrid, I really loved it. I knew it had to happen. The sharing of ideas, not only avant garde ones, but also ideas that are traditional, and knowing the root of all these food, and finding out where theyre all going – this is the future. The invited speakers were very good. I am not very sure about the Filipino contingent this year because they’re very young. They still need to be seasoned. There are other Filipino chefs, and not necessarily chefs, who can contribute greatly to the discussions and dialogue. They really don’t have to be chefs.

The first speaker of the congress showcased the historical context of all our discussions. In Madrid Fusion, not all are chefs. They have other speakers who talk about the food. Because chefs aren’t the only ones who know about food. I love participating and validating what I’ve learned before, and learning new things. - Micky Fenix, Writer

What Participants have to say about Madrid Fusion Manila

“A nearly flawless host – the availability, charm & genuine friendless of the staff; the awesome compilation of recipes; the structure & diversity of the regional lunches; and the introduction to Filipino cuisine were commendable, well executed and a true delight.” - Flavours Magazine, Malaysia

“It is an honor to meet and speak to the brilliant chef presenters of Madrid Fusion Manila. The whole event has given me the opportunity to experience and learn about Filipino food. The experience was very rich! ” -Let’s eat Magazine, Indonesia

“The organization of the event was almost perfect! The venue was big enough for the delegates and the delegated and the exhibition. The presentations were almost always on time and the technical side(sounds.audio.video.shots) were impeccable! Congratulations !” -El Pais, China/Spain

“Madrid Fusion Manila is truly impressive. It is indeed a festival of chefs , gastronomy-related media, food lovers and professionals in the food and beverages industry. The whole event was well-organized.” -Global Gourmet Magazine

INTERNATIONAL MEDIA FEEDBACK ON MADRID FUSION MANILA VIA WIJAYA (Let’s Eat Magazine / Indonesia)

The whole series of agenda has given me the experience to feel and to learn about the Philippines, not only the food, but also the people and their habit.

I guess we have many similarities, especially when it comes to ingredients, fruits, veggies, desserts, drinks, but I can see slightly differentiation in every single dish, how they treat the ingredients, mixture, way of eating, etc.

The experience was very rich! That's all I can say.

And I am honoured to meet and speak to the chefs; they are brilliant, genius people and yet have low profiles

ANNE BARBOSA (Flavours Magazine / Malaysia)

Convention centre facilities: near flawless host; availability of tourism staff to assist; charm and genuine friendliness of the Filipinos. Awesome compilation of recipes Regional lunches: structured and Diversity, a delight Introduction to Filipino cuisine, explanations and background material well executed The cuisine -- many good dishes to trumpet; love the melody of mixed flavours, especially the sour notes. I am now a fan of the kinilaw and sinigang. EVELYN CHEN (Bibikgourmand.com/CNN Travel Asia/ 50 Best Asia) I have been thoroughly impressed with the organization of the entire event.

CHRIS DWYER (Fine Food Dude.com/CNN Travel Asia) "In the Philippines, the future is looking even brighter for a country at a culinary tipping point"

LING (DOREEN) ZHOU (Global Gourmet Magazine) I was impressed by Madrid Fusion Manila. It is really a festival of chefs, gastronomy media, food lovers, and professionals from food and beverage industry. The whole event was well organizad and thanks for your hard work.

The Philippine people are friendly and nice and I like the way that the Philippine chefs show their concept, their passion and love for their dishes as well as the local ingredients. That is something new and fresh and it is quite inspiring.

Courtesy Call by the Madrid Fusion Manila Participants April 11, 2016

President Benigno S. Aquino III received the Madrid Fusion Manila’s playmakers and facilitators, and lauded them for their effort in allowing the Philippines to stage this international culinary event.

“We thank you for this effort to include Manila in this really positive movement. The artistry, the dedication involved is really appreciated by so much in such a short period of time. We believe that we will have more successful events this year. We hope that this will just be another step in the upward progress of more and more involvement, more and more success down the line,” President Aquino said.

On to the next serving of Madrid Fusion Manila April 10, 2016

Literature and philosophy may be quite distant from gastronomy at fi rst glance, but chef Dani Garcia showed just how cuisine and dining are connected to our deepest identities as peoples and individuals.

García opened the last day of Madrid Fusión Manila with discussion around the theme “the essential is visible to the eye” — using a well-known phrase from Antoine de Saint-Exupéry’s The Little Prince.

DAY 2

Cooking as cultural exchange and revolutionary chefs on Day 2 of Madrid Fusion Manila 2016 April 9, 2016

“It’s hard to explain Filipino food,” said Amy Besa, owner of Purple Yam together with husband, chef Romy Dorotan. Besa was the first speaker on the second day of Madrid Fusion Manila 2016, which had for its theme “The Manila Galleon: East Meets West.”

In her travels around the country, Besa has come to categorize our food in two ways: food that’s our own, what people saw in their environment and used; and food that we borrowed and made our own. Her profound understanding was that when Filipinos borrow, they turn around and make it their own. For example, Spanish paella became the bringhe of Pampanga, cooked with gata and malagkit. While the tamales would have been transported to our shores from Mexico through the galleon trade, she discovered that there are actually different versions of the tamale in the different parts of the country, and one that most likely is indigenous, the Kinagang from Sorsogon.

20 rockstar chefs from East and West meet at Madrid Fusiόn Manila 2016

In celebration of the 450th anniversary of the Galleon Trade that linked Asia to the Western World, the interaction between the east and the west will be highlighted at the second edition of Madrid Fusiόn Manila (MFM) on 7 – 9 April 2016 at the SMX Convention Center Manila, SM Mall of Asia Complex.

This year’s theme, ―The Manila Galleon:

East meets West,‖ focuses on the influences made by two diverse parts of the world, particularly in the global gourmet scene. The aftermath of the Galleon Trade made strides in the worldwide culinary map because of the trade of spices, sweet corn kernels, flame colored chilies, earthy bitter cacao, scarlet atsuete seeds, creamy green flesh of avocado, among others.

Like the Manila galleon, chefs trade flavors and techniques on Day 1 of Madrid Fusion Manila 2016 April 8, 2016

Music legend Joey Ayala rocked the first day of Madrid Fusion Manila 2016 with the national anthem and a more personal anthem about what it means to be Filipino, which was apt as a procession of rock-star chefs followed Tourism Secretary Ramon Jimenez Jr.’s welcome remarks.

Jimenez admitted that he’d never heard about Madrid Fusion until Asia’s Best Female Chef, Margarita Fores, told him about it. Googling MFM he discovered a massive trove of information: “Madrid Fusion is an event where the world goes to learn the future of food,” he said.


WATCH VIDEO: Courtesy Call by the Madrid Fusion Manila Participants 4/6/2016 RTVMalacanang RTVMalacanang

 
Published on Apr 6, 2016 Malacañan Palace 6 April 2016

President Benigno S. Aquino III received the Madrid Fusion Manila’s playmakers and facilitators, and lauded them for their effort in allowing the Philippines to stage this international culinary event.

“We thank you for this effort to include Manila in this really positive movement. The artistry, the dedication involved is really appreciated by so much in such a short period of time. We believe that we will have more successful events this year. We hope that this will just be another step in the upward progress of more and more involvement, more and more success down the line,” President Aquino said.

Iñigo Cañedo, General Manager and Administrator of Arum Estrategias de Internacionalizacion S.L., said that Madrid Fusion Manila’s objective is to “try situate Manila and the Philippines as the center of gastronomy in Southeast Asia.”


Courtesy Call by the Madrid Fusion Manila Participants 4/6/2016. RTVMalacanang

Aside from Cañedo, present also during the courtesy call were Secretary Jesus Gracia of State of International Cooperation in Kingdom of Spain, Spanish Ambassador to the Philippines Luis Calvo, Foro de Debate’s Lourdes Plana, Maria Teresa Capel and Ana Capel, Mielle Esteban of Arum Estrategias de Internacionalizacion S.L., Madrid Fusion Manila’s Antonio Sanchez de Mora and Margarita Fores, Amy Besa, Remy Dorotan, Michael Aspiras, and Myke Sarthou.

President Aquino also received Jungsik Yim, Nurdin Tepham, David Thompson, Leah Cohen, Kevin Cherkas, Jerdi Butron, Fernando Perez Arellano, and Yoshihiro Narisawa.

Tourism Secretary Ramon Jimenez, Jr. and Dir. Verna Buensuceso were also in the courtesy call along with Domingo Ramon Enerio III of Tourism Promotion Board and Philippine Ambassador to Spain Carlos Salinas.

After the courtesy call, a gala reception was prepared in Bonifacio Hall for the visitors.

Madrid Fusion Manila is an international culinary event that convened gourmet professionals and enthusiasts. This year’s event was dubbed with the theme, “The Manila Galleon: East Meets West” to extol the 450th anniversary of Galleon Trade which allows Asia to connect with the Western World.

* * *

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