Juicing for health
By Aissa dela CruzBEING healthy, trim and fit is a choice we make. Having good genes is actually a bonus.
BEING healthy, trim and fit is a choice we make. Having good genes is actually a bonus.
NEW YORK City is the least likely place for a small reunion of UP Diliman alumni whose link go back to the UP Student Catholic Action (UPSCA) days. But get together, we did, at the DB Bistro Moderne, Daniel Boulud’s contemporary interpretation of Parisian classic where traditional French cuisine meets the flavors of the American market and considered one of New York’s top-rated bistros. DB Bistro is also home to the famed “ Original db Burger.”
SPRING is a most awaited season, especially in the East Coast, after enduring a hard winter. Spring is life and renewed spirits! Spring is a remarkably beautiful season with many flowering plants blooming and birds chirping all day. Although grilling in New York parks peaks in summer (July and August), barbecues are popular as soon as the cold weather warms up in spring. Spring rains and showers mark the season, which can sometimes spoil picnics in the park.
RUSSIA is the largest country in the world located in Northern Asia and Eastern Europe. Its diversity due to its size and multicultural expanse, naturally reflect on its cuisine, which I know very little of except for the more common dishes like Beef Stroganoff and Chicken Kiev. Russian food to me immediately translates to caviar [...]
A GATHERING of all seven siblings in Vancouver in British Columbia, Canada to celebrate our Nanay’s good life at 94 years old is a momentous moment, given that we live oceans apart. My youngest brother Raul and I travelled the farthest from Cebu while the others came from the United States of America and Toronto, Canada. With everyone accounted for, we left Renaissance Inn Marriott situated downtown and moved to a luxurious floating home in Mosquito Creek Marina, North of Vancouver. My brother Max ensured the place would comfortably accommodate 12 of us. We delighted in the experience of staying in a floating home that gently sways with the waves. The appointments were impeccable and we were impressed by the state of the art equipment and gadgets. The view from the veranda was breathtaking—white sails of boats and yatchs moored along the marina against the seemingly endless blue of the sea and sky.
OUR siblings’ (7 of us) two-week Vancouver Sojourn to celebrate our Nanay’s 94th birthday brought us to interesting destinations from the city to the rivers and to the mountains. We were welcomed by Vancouver City a-bloom with white and pink cherry blossoms when we arrived. These trees were gifts from the Japanese government and blooms in spring for a few weeks. And we were lucky to enjoy the elusive sun. Rains and extremely cold weather slowed us down as the days progressed. But we were determined to have fun. Except for the summer months of July and August, the rest of the year is rainy in Vancouver.
IT TOOK months for my brother Max Arambulo to put together the plan to gather and celebrate our mother’s 94th birthday. Five of my six siblings live on the other side of the globe. My mother, whom we fondly call “Nanay,” stays with my sisters Enchay and Ana, in San Diego, California. Because of her age, Nanay can no longer take on long hours of air travel so coming home to the Philippines was out of the question. Max’s suggestion to gather everyone in Vancouver in British Columbia, Canada for the celebration was welcomed by everyone with excitement. After all, Max, a Canadian citizen, knows Canada like the palm of his hand. A savvy hotelier, Max sits as Executive Director of Property Systems & Integration–Technology Services of the Fairmont-Raffles Hotels International.
I HAVE not cooked or eaten Sinigang sa Bayabas for a long, long time because native pink guavas are extremely difficult to find. This popular dish in Laguna is close to my heart that my first article for Kitchen Stories back in November 2003 was the “Guava Pink Memories” of my childhood.
WITH her pretty looks, Sarrita Colmenares Pimentel or Sarree should be in the limelight and not spend most of her time whipping up creative dishes in a kitchen. But cooking is this woman’s real passion, to delight the palate, her mission.
CRISPY Pata is a popular dish in restaurants offering Filipino cuisine. Deep fried pig trotter or knuckles, it is served with a vinegar-soy sauce dip with garlic and additional red chili for those who like it spicy.
WITH an accomplished team of Chinese chefs, Radisson Blu Cebu Hotel’s Feria Restaurant is puling out all the stops to satisfy the Cantonese cuisine cravings of discerning food enthusiasts. Led by Chinese Head Chef Peter Yeung, the Chinese station in the daily buffet layout is a feast for the senses. Chef Eric Ziliang creates dim [...]
SITUATED in the city’s upscale financial district, adjacent to Ayala Center Cebu with its flourishing Food Terraces, Cebu City Marriott Hotel keeps culinary offerings at
its coffee shop Garden Café constantly attractive and tempting. The refreshing dining area amidst lush greens complements the delectable cuisine that the hotels executive chefs whip up. Lunch at Marriott’s Garden Café with Thai Executive Chef Chachpol Suaisom, Argentinian F and B Director Fernanda Lopez and Public Relations Manager Charlene Go was a welcome treat after a hectic month in Makati for the wedding of my son Jason. The new Marriott F and B team is fairly new, having assumed their posts only in the last quarter of 2012. The exciting changes were evident with the warm welcome of General Manager Bruce Winton and Marketing Director Chacha Rama.
THE CHINESE New Year has become a big celebration here in the Philippines over the years. It’s not surprising since the Chinese have been with us long before Spain colonized our country. In fact, Binondo in Manila is the oldest Chinatown in the world, not to mention its tag as one of the World’s Best Chinatowns.
