PHILIPPINE HEADLINE NEWS ONLINE: Since 1997 © Copyright (PHNO) http://newsflash.org



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)

TIPS ON HOW TO PREVENT FOOD POISONING AT PICNICS AND FIESTAS

[Michelin star restaurant-trained chef Kevin Cherkas mixes Balinese and Filipino flavors in a special dinner for local foodies]


No boodle fights For safety’s sake, avoid boodle fights where everyone eats “kamayan”-style from a giant banana leaf, using no spoons or forks. The practice may be conducive to bonding but it is also dangerous to one’s health, especially outdoors where clean water and soap are not always readily available. -For Filipinos, young and old, nothing says summer more than fiestas and outdoor picnics. At every turn, food is the focus of gatherings, from the small ones to feasts for hundreds. With all the fun and adventures, many tend to forget or overlook the fact that summer’s soaring temperatures cause food to spoil much faster, thus requiring extra care to prevent food poisoning. Here are some important guidelines from experts to help us all stay safe and healthy while savoring all the joys that summer brings. Clean hands The simplest rule could be the most important. Wash hands with soap and water for at least 20 seconds before and after handling food. If you’re eating in a place that has no source of clean water, bring water, soap, and paper towels, or use disposable wipes or hand sanitizers. Marinate chilled Don’t marinate at room temperature. If using the marinade as a sauce, bring it to a boil first. Do not reuse marinade that has been in contact with raw meat, poultry, or seafood. Keep raw food separate Raw meat, poultry, and seafood should be kept in a separate cooler or securely wrapped at the bottom of a cooler so their juices won’t contaminate already prepared foods or raw produce. Don’t use plates or utensils that previously held raw meat, poultry, or seafood for anything else unless you wash them first in hot, soapy water. Use clean plates and utensils for serving. Cook food thoroughly Make sure food is cooked thoroughly to destroy harmful bacteria. Precooking in the microwave oven or on the stove is a good way to reduce grilling time—just make sure the food goes immediately on the preheated grill to finish cooking. READ MORE...

ALSO: A Day with Chef Kevin Cherkas at Sage Bespoke Grill Passion.


Chef Kevin Cherkas Commitment. And the sheer pleasure of good food. It's what Chef Kevin Cherkas is all about... "I love food," exclaimed Chef Kevin Cherkas, who knew at the young age of fifteen that being a chef was the logical next step to pursue his passion. And for three nights, you can experience guest chef Kevin Cherkas' inventive culinary style at Makati Shangri-La, Manila's elegant Sage Bespoke Grill. And just in case you missed him at the recently concluded Madrid Fusion Manila last weekend, join me for a virtual walk with guest chef Kevin Cherkas at Sage Bespoke Grill and read on... Chef Kevin Cherkas starts his day early, and with partner and restaurateur Virginia Entizne, go through each detail with precision and efficiency honed by years of experience. From selecting the freshest local ingredients to floral arrangements, Chef Kevin Cherkas plots out the day in preparation for his special three-day 7-Course Dinner Menu as Guest Chef for Sage Bespoke Grill on April 14, 15, and 16, 2016. READ MORE...

ALSO: SAGE BESPOKE GRILL


Makati Shangri-La, Manila, the premier destination for luxurious accommodation and world-class cuisine, presents Sage Bespoke Grill, a restaurant with a new dining concept that showcases premium superior steaks, seafood and bestselling comfort food in a relaxed setting amid the bustle of the city.
Sage Bespoke Grill is set to redefine casual dining with traditional grilled meat and seafood specialties that can be tailored to one’s unique preferences. Cooked in a Josper Grill, which combines a grill and an oven in a single machine, your chosen dish can be grilled to perfection at Sage Bespoke Grill without the risk of overcooking, preserving its juiciness and texture to make it gastronomically balanced for the palate. DINING Lobby Lounge - Makati Restaurants Lobby Lounge Excellent dining in a multiplicity of gastronomy experiences READ MORE...


READ FULL MEDIA REPORTS HERE:

Tips on how to prevent food poisoning at picnics and fiestas
[Michelin star restaurant-trained chef Kevin Cherkas mixes Balinese and Filipino flavors in a special dinner for local foodies]

MANILA, APRIL 25, 2016 (MANILA BULLETIN) by Sol Vanzi April 21, 2016 S- For Filipinos, young and old, nothing says summer more than fiestas and outdoor picnics.

At every turn, food is the focus of gatherings, from the small ones to feasts for hundreds. With all the fun and adventures, many tend to forget or overlook the fact that summer’s soaring temperatures cause food to spoil much faster, thus requiring extra care to prevent food poisoning. Here are some important guidelines from experts to help us all stay safe and healthy while savoring all the joys that summer brings.

Clean hands The simplest rule could be the most important. Wash hands with soap and water for at least 20 seconds before and after handling food. If you’re eating in a place that has no source of clean water, bring water, soap, and paper towels, or use disposable wipes or hand sanitizers.

Marinate chilled

Don’t marinate at room temperature. If using the marinade as a sauce, bring it to a boil first. Do not reuse marinade that has been in contact with raw meat, poultry, or seafood.

Keep raw food separate

Raw meat, poultry, and seafood should be kept in a separate cooler or securely wrapped at the bottom of a cooler so their juices won’t contaminate already prepared foods or raw produce. Don’t use plates or utensils that previously held raw meat, poultry, or seafood for anything else unless you wash them first in hot, soapy water. Use clean plates and utensils for serving.

Cook food thoroughly

Make sure food is cooked thoroughly to destroy harmful bacteria. Precooking in the microwave oven or on the stove is a good way to reduce grilling time—just make sure the food goes immediately on the preheated grill to finish cooking.

READ MORE...

Partially cooked food spoils fast otherwise. Hot and cold Keep hot food at 140°F or above until served. Keep cooked meats hot by setting them to the side of the grill, or wrap them well and place them in an insulated container. Keep cold food at 40°F or below until served.

Keep cold, perishable food in a cooler until serving time. Keep coolers out of direct sun and avoid opening the lid often. Cold foods can be placed directly on ice or in a shallow container, set in a pan of ice. Drain off water as ice melts and replace the ice frequently.

Don’t let hot or cold perishables sit out for longer than two hours, or one hour if the outdoor temperature is above 90°F.

When reheating fully cooked meats, grill to 165°F or until steaming hot.

Transport food in the passenger compartment of the car where it’s cooler—not in the trunk.

No boodle fights

For safety’s sake, avoid boodle fights where everyone eats “kamayan”-style from a giant banana leaf, using no spoons or forks. The practice may be conducive to bonding but it is also dangerous to one’s health, especially outdoors where clean water and soap are not always readily available.

In the same vein, do not take bites off other people’s food no matter how close you are. The practice could be spreading more than love and friendship.


UnBlogged from DUDE FOR FOOD Good food. Good times.

A Day with Chef Kevin Cherkas at Sage Bespoke Grill Passion.


Chef Kevin Cherkas

Commitment. And the sheer pleasure of good food. It's what Chef Kevin Cherkas is all about...

"I love food," exclaimed Chef Kevin Cherkas, who knew at the young age of fifteen that being a chef was the logical next step to pursue his passion. And for three nights, you can experience guest chef Kevin Cherkas' inventive culinary style at Makati Shangri-La, Manila's elegant Sage Bespoke Grill. And just in case you missed him at the recently concluded Madrid Fusion Manila last weekend, join me for a virtual walk with guest chef Kevin Cherkas at Sage Bespoke Grill and read on...

Chef Kevin Cherkas starts his day early, and with partner and restaurateur Virginia Entizne, go through each detail with precision and efficiency honed by years of experience.

From selecting the freshest local ingredients to floral arrangements, Chef Kevin Cherkas plots out the day in preparation for his special three-day 7-Course Dinner Menu as Guest Chef for Sage Bespoke Grill on April 14, 15, and 16, 2016.

READ MORE...

At a young age, he fondly remembers the comforting dishes prepared by his grandmother, like pierogi and cabbage rolls, an experience that remains as vivid and fresh as the day itself so many summers past. From there, Kevin Cherkas embarked on a colorful culinary journey that eventually led to stints with the iconic Michelin three-star Arzak and El Bulli in Spain, and New York's Michelin three-star Daniel by Daniel Boulud. In 2013, Kevin Cherkas opened his very first restaurant in the idyllic island of Bali, Cuca Flavor Restaurant, and firmly established himself as a world-class culinary master (for more on Chef Kevin Cherkas and his successful Cuca Flavor Restaurant, visit his website at http://www.cucaflavor.com/ and their FB Page at https://www.facebook.com/cucaflavor/ ).

 It's been an amazing journey, but the story is far from over as Kevin Cherkas continues to explore global flavors infused with his masterful techniques.

For Chef Kevin Cherkas, it's all about the details.


For Chef Kevin Cherkas, it's all about the details. Chef Kevin Cherkas, Virginia Entizne and the team (L) go through the logistical requirements, selecting plates to serve as the canvas for the culinary masterpieces. After a brief rundown, Chef Kevin Cherkas then heads back to the kitchen (R) to pick up trays prepped the day before.

Inside Sage Bespoke Grill's kitchen, guest chef Kevin Cherkas goes through his check list, and years of culinary experience with some of the world's best restaurants suddenly kick-in as he fires up Sage Bespoke Grill's famous Josper Grill (more on Sage Bespoke Grill's unique Josper Grill on my previous posts on their Signature Grilled Dishes and Sunday Brunch Buffet).

For Kevin Cherkas, it all starts with the freshest, local ingredients.

He studies each ingredient, its subtle nuances and how it is traditionally prepared, then adds his own distinct spin for a uniquely refreshing dish. It's this approach, using the finest local ingredients and applying western techniques mastered at the world's iconic restaurants that define his culinary style and philosophy.

With the Josper Grill fired up, Kevin Cherkas then gets a thumbs up from Sage Bespoke Grill's team and his trays of marinated and seasoned pork are loaded in the unique oven and grill, slow-cooked for hours. Each of the different components in Kevin Cherkas's dishes are made from scratch, painstakingly prepped and cooked for hours. There's a whole lot of love in Kevin Cherkas' dishes, and now it's up to the Josper Grill to do its magic.

After hours on the Josper Grill, Kevin Cherkas returns to the kitchen to check out the tender and juicy marinated pork...

As Sage Bespoke Grill's chef opens the Josper Grill, a smoky and fragrant aroma with hints of paprika and pepper is released. A piece is presented to Chef Kevin Cherkas, as he inspects the color and texture, and with a thumbs up, nods with approval.


The slabs of marinated pork, adobar-style, does look good indeed, as the rich blend of spices and seasonings tempt you to dive right in...

Chef Kevin Cherkas then carves a piece of the pork, and offers me a slice. "After you chew and swallow the adobar-style pork, wait for thirty seconds..." said Chef Kevin Cherkas with a smile. "Then, the lingering, mellow flavors come through, and that's the flavor I want. In a few more hours, this will be ready as the flavors are absorbed for balanced notes. It's going to be awesome..." and I just know it will be awesome.

But that's just one of the many dishes Chef Kevin Cherkas is preparing for the special three-day 7-Course Dinner Menu at Sage Bespoke Grill. Chef Kevin Cherkas then proceeds with the other components of his his impressive menu, draping roasted garlic with olive oil... ...and checking on some roasted pumpkin seeds. Chef Kevin Cherkas pushes himself everyday, not satisfied with just maintaining his standards. "I always strive to improve everyday, even just one percent, and be better," says Kevin Cherkas. And it's the same level of passion he expects from his team at Cuca Flavors Restaurant...

Supporting guest chef Kevin Cherkas is his very own young yet experienced team from Cuca Flavor Restarant, prepping all the ingredients for his signature dishes.

By noon, Kevin Cherkas makes one more final run-through before heading back to the kitchen. The day is far from over for the acclaimed chef, with more details to be finalized before the much anticipated three-day event at Sage Bespoke Grill.

For a limited engagement of three nights, April 14, 15, and 16, 2016, guests can experience Chef kevin Cherkas' unique and innovative culinary style with a sumptuous 7-Course Dinner Menu, inclusive of cocktails and appetizers, at Sage Bespoke Grill for P 4, 280 net per person.


It's a culinary event not to be missed, in the meantime, I go for some seafood at Circles Events Cafe...


...and some spicy Laksa freshly prepared at the live station. Just one more day, and I get to taste Chef Kevin Cherkas' 7-Course dinner plus appetizers and cocktails specially created for Makati Shangri-La, Manila at Sage Bespoke Grill. Just one more day...

Sage Bespoke Grill is located at Level 2, Makati Shangri-La, Manila, Ayala Avenue, Makati City or call (632) 814-2580 for reservations and inquiries.

Circles Events Cafe is located at the Lobby Level of the Makati Shangri-La, Manila, Ayala Avenue corner Makati Avenue, Makati City or contact Restaurant Reservations at 813-8888 or email rric.slm@shangri-la.com

Dude for Food is now on Facebook and Instagram, check out the FB Page and IG Feed for regular updates on good eats. Better yet, click "Like" and "Follow" and enjoy the ride...just look for the FB and IG widgets on the right sidebar.


SHANGRI-LA.COM

SAGE BESPOKE GRILL OverviewMeet the ChefMenuBook a Table Sage Bespoke Grill Superior steaks, grilled specialties and casual dining at its best

Makati Shangri-La, Manila, the premier destination for luxurious accommodation and world-class cuisine, presents Sage Bespoke Grill, a restaurant with a new dining concept that showcases premium superior steaks, seafood and bestselling comfort food in a relaxed setting amid the bustle of the city.

Sage Bespoke Grill is set to redefine casual dining with traditional grilled meat and seafood specialties that can be tailored to one’s unique preferences. Cooked in a Josper Grill, which combines a grill and an oven in a single machine, your chosen dish can be grilled to perfection at Sage Bespoke Grill without the risk of overcooking, preserving its juiciness and texture to make it gastronomically balanced for the palate.

DINING Lobby Lounge - Makati Restaurants Lobby Lounge Excellent dining in a multiplicity of gastronomy experiences

READ MORE...

Makati Shangri-La, Manila, offers a uniquely satisfying combination of Asian and Western cuisines. Presenting tantalising gastronomic treats, the establishment calls discerning diners to indulge at its host of ambience-filled restaurants. Enjoy authentic Japanese cuisine at Inagiku or sample modern Cantonese dishes at Shang Palace. For casual dining, head to the international buffet at Circles Event Café, or for steaks and grilled specialties, try Sage Bespoke Grill. Furthermore, you can unwind during happy hour with your favorite cocktail in hand at Sage Bar.

The lounges also offer abundant opportunities for relaxing and socialising, from afternoon tea at Lobby Lounge with verdant views of the garden to refreshing beverages al fresco by the Pool Bar.


SOL JOSE VANZI's PHNO PAGE


Photo from Kyle Victor Jose's iPAD
Lifestyle/Food and Arts & Culture columnist of the Manila Daily Bulletin.
Signature title "Timpla't Tikim"
http://www.mb.com.ph/lifestyle/


Sol in 1997 Photo: PHNO Editor/Travel & Leisure page
http://www.newsflash.org/staff/solvanzi.htm


Photo of Sol and young Kyle Victor Jose in March 2005 at PHNO/QCNet
office in Levitown, Paranaque. Photoshot by Leo Q. Carolino.


Chief News Editor: Sol Jose Vanzi

© Copyright, 2015 by PHILIPPINE HEADLINE NEWS ONLINE
All rights reserved


PHILIPPINE HEADLINE NEWS ONLINE [PHNO] WEBSITE