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SOL JOSE VANZI's  TRAVEL LIFESTYLE & FOOD PAGE THIS WEEK

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By CJ JUNTEREAL - NEW YEAR's EVE MEALS


DECEMBER 30 -Roast turkey from Amare by Chef Chris Twas the week before Christmas and all through the house there were no Christmas decorations up, and I was frantic, and frazzled, and maybe just a little bit desperate. And I bet you I wasnít alone. With all the busyness in our lives, it isnít always easy to do elaborate Christmases the way we remember from childhood but we muddle along anyway. If thereís one thing Iíve learned in the frantic and frazzled years since I took over doing Christmas for my family when my mom diedóitís that the food on your table, the gifts under the tree, and the decorations all over the house arenít quite as important as being together for Christmas. So Iíve learned to let go of that perfect image of Christmas, and if some of my gifts are I.O.Uís and there are no lights outside the house, thatís okay, because Iíd rather be with my family than fighting crowds to buy that last needed gift. READ MORE...


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By CJ Juntereal - New Yearís Eve meals

[SOL IS AWAY THIS WEEK]


Roast turkey from Amare by Chef Chris

MANILA, JANUARY 2, 2017 (MANILA BULLETIN) Published December 29, 2016, 12:05 AM By CJ Juntereal - ĎTwas the week before Christmas and all through the house there were no Christmas decorations up, and I was frantic, and frazzled, and maybe just a little bit desperate. And I bet you I wasnít alone.

With all the busyness in our lives, it isnít always easy to do elaborate Christmases the way we remember from childhood but we muddle along anyway.

If thereís one thing Iíve learned in the frantic and frazzled years since I took over doing Christmas for my family when my mom diedóitís that the food on your table, the gifts under the tree, and the decorations all over the house arenít quite as important as being together for Christmas. So Iíve learned to let go of that perfect image of Christmas, and if some of my gifts are I.O.Uís and there are no lights outside the house, thatís okay, because Iíd rather be with my family than fighting crowds to buy that last needed gift.

READ MORE...

If you havenít thought of your New Yearís Eve Media Noche table yet, thereís still time, donít worry. And to help you out a little bit, this is my list of people that I trust to help provide you with a good meal.

Neilís Kitchen

Before Neilís Kitchen opened in Alabang Westgate, Chef Neil Ramos was famous among his friends for his moist roast turkey stuffed with chestnuts, mashed potatoes, cranberry sauce, and gravy. He also makes a great US Black Angus rib eye roast beef, and a roast leg of lamb. Best of all, he only needs 24 hours notice! To order: 63 917 311 2916, 02 771 1334, 02 710 8962


Cirkuloís paella montaŮa and paella cirkulo

Cirkulo

Chef J Gamboa was the originator of the whole slow roasted, meltingly tender US beef belly craze. Order a slab of beef belly with horseradish sauce (P4,425 for 1.5 kilos good for 10 pax or P7,375 for 2.5 kilos good for 20 pax) and a paella MontaŮa with portobello mushrooms, asparagus, and truffle oil (P2,985 good for 10 pax and P4,975 good for 15 pax), throw together a simple salad and youíre good to go for NYE dinner. J also does a wonderful roast suckling lamb. For orders, 02 810 8735 (the roast suckling lamb needs 48 hours notice).

The Plaza


The Plaza premium roast corned beef

While their most famous product is The Plaza Ham, Iím more in love with their roast corned beef. Somehow, all those corned beef flavors intensify when the meat is roasted instead of boiled. This year, I hear, they also have a wonderful slab of beef pastrami on offer. Millie Reyes and her daughter Karla are certainly keeping The Plaza tradition alive! 63 917 587 4267 or 02 890 8446

Amare by Chef Chris

Yes, I know itís in Pampanga. But people outside Metro Manila have to have NYE dinner, too! Chef Chris cooks with a passion, and more important, a precision that make it hard to have a bad meal at his restaurants. A classic whole roasted stuffed turkey with gravy, cranberry sauce, butter whipped potatoes, red cabbage, and glazed chestnuts is P7,000 for a more than a five-kilo bird that is good for 20 people. A five-kilo slab of herb and garlic rubbed Angus roast beef with gravy, scalloped potatoes, and vegetables is P15,000 and good for 20 people. It may be too late to order for New Year, as he requires five days notice, but keep the contact details for next year. His wife, by the way, makes the one of the best baked lemon cheesecakes I have ever tasted! 63 917 726 4992 or 63 905 444 9167

Cochinillo by Tinee de Guzman

It really is cut-with-a-plate tender, and tasty as well! They have a baboy ramo version if you want to go a little exotic, thereís more of a chew with a bit of a gamey flavor. 63 917 525 1025

Pepitaís Lechon

Dedet de la Fuente has truly made our lechon global. Her Christmas lechon de leche is stuffed with rice, chestnuts, cashews, and mushrooms. The lechon with truffle rice is always a huge hit, but my favorite will always be the German lechon stuffed with baby potatoes, whole roasted garlic, lemon grass, lemons, and other herbs. She also makes a very rich shrimp dish called Hiplog that is blanketed in a salted egg and butter sauce. The lechons range in price from P7,000 upward. 63 917 866 0662, 02 425 4605

This year, let go and relax, take more family photos instead of burying your head in your phones, if you can do that, I promise to do the same!

Email me at cbj2005@gmail.com  or follow me on Instagram @eatgirlmanila


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" EVERY THURSDAY OF THE WEEK.
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.


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