KULINARYA

A F I L I P I N O C U L I N A R Y M A G A Z I N E | J A N U A R Y 2 0 1 2

2nd Annual

COOKING COMPETITION + FOOD TASTING SHOWCASE + FILIPINO BAZAAR + PILI NUT COOKOFF

Ramar Foods Is Proud To Be A Sponsor Of The 2nd Annual Kulinarya Filipino Culinary Competition!

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ur warmest congratulations and greetings to the officers and staff of the Philippine Consulate General in San Francisco and its attached agencies (DOT, DTI, PNP) for organizing the 2nd Kulinarya: A Filipino Culinary Showdown to be held on 21 January 2012 at the Carnelian by the Bay Restaurant along Embarcadero in San Francisco, California. Culinary tourism has been a major part of our vision in making the Philippines a preferred tourist destination in Asia. It has become a vehicle for both foreign and local tourists to discover the rich culture and tradition of peoples in various regions of our country. We are confident that each locality can offer a variety of cuisine that satisfies the discriminating palate of our visitors. I understand that Pili Nut which is grown mostly in Bicol Region would be introduced in this competition, not only as an ingredient for desserts but also as an ingredient for savory food items. The DOT management fully supports the staging of Kulinarya Competition which aims to elevate the status of Filipino cuisine that is comparable with other popular cuisines of the world. This is indeed a laudable endeavor as it harnesses the talents and prowess of Filipino chefs, foodies and other culinary enthusiasts in improving the quality of taste and presentation of Filipino dishes. We hope that this initiative will be undertaken not only throughout the United States but also in other parts of the world. Lastly, I wish to extend my sincere gratitude and best wishes to the six (6) finalists who have devoted their time and efforts in participating in this contest. Mabuhay! Ramon R. Jimenez, Jr. Philippine Secretary of Tourism

M E S S A G E F R O M T H E P H I L I P P I N E S E C R E TA R Y O F T O U R I S M

GREETINGS FROM THE MAYOR OF SAN FRANCISCO

he Philippine Consulate General and its attached agencies join the members of the Filipino American communit in looking forward to another year full of opportunities for joint efforts to proudly showcase the Philippines and its rich heritage and traditions. To begin this year, I warmly welcome all to the 2nd Kulinarya Showdown cooking competition finals this January 21 at its new venue at the Carnelian by the Bay restaurant. The 2nd Kulinarya Showdown cooking competition follows through after the first Kulinarya Showdown successfully held in 2010. With this pioneering event we signal once more the continuing advocacy to increase awareness and heighten appreciation of Philippine cuisine and its infusions into the American mainstream palate, and to engage the Filipino American community to proudly promote and increase awareness of their rich culinary heritage. As cooking and eating are rituals and traditions that have found a niche into every culture, Kulinarya Showdown showcases the Philippines own interpretations of these rituals and traditions handed down through generations of family cooking, offering culinary delights that draw richness and diversity from the many flavors and spices of over 7,000 islands, and enhanced by rich historical cross-cultural influences. Let us witness once more the talent of our Filipino American chefs, the food offerings of our various Filipino restaurants and food ingredient providers in the Bay area as the cooking competition, the food sampling and ingredient showcase area unfold during the 2nd Kulinarya Showdown. Let us proudly watch as the special feature and cook-off for the Philippine Pili Nut the latest of Philippine ingredients being introduced to the US market also take place during this event. I extend sincere thanks and congratulations to all co-presentors, sponsors, participants and supporters for making Kulinarya Showdown a continuing and enriching experience, and a vibrant fulfilling advocacy To all, let us celebrate Philippine cuisine. Lets go Filipino ! Marciano A. Paynor, Jr. Consul General

WELCOME FROM THE PHILIPPINE CONSUL GENERAL IN SAN FRANCISCO

n behalf of the City and County of San Francisco, it is with great pleasure that I welcome you to the 2nd AnnUAL KULInARYA: A FILIPInO CULInARY SHOWdOWn, being held on January 21, 2012 at the Carnelian By the Bay Restaurant in San Francisco. KULINARYA aims to elevate public appreciation for Philippine Cuisine and encourages our residents to explore the various dishes available at many Filipino restaurants throughout our City and County. KULINARYA also celebrates the outstanding culinary skills and talents of local Filipino American chefs who are making significant contributions to the community. San Francisco has always been more than a place. San Francisco is an idea the idea that diversity builds a stronger society, that tolerance advances democracy, and that compassion is essential for a better world. San Francisco is a small city that dares to dream big, bound only by our capacity to imagine. I am proud to be the Mayor of a city that celebrates diversity and multiculturalism as a way of life and takes pride in its vibrant Filipino community. I applaud those of you who contributed to making this event a true success, including the Philippine Consulate General in San Francisco and Filipino American Arts Exposition. Congratulations to the organizers of this event and to all of you for supporting this exciting celebration of culinary and cultural achievement at its best. Good luck to the chefs, and best wishes for a successful event! With warmest regards, Edwin Lee Mayor

TA B L E OF CONT E N TS
Message from Philippine Secretary of Tourism ......................... Welcome from the Philippine Consul General .......................... Greetings from the Mayor of San Francisco ................................. Kulinarya: A Culinary Showdown ........................................................ Program of Events .......................................................................................... Kulinarya Partners ........................................................................................... Kulinarya Contestants .................................................................................. Filipino Favorites .............................................................................................. Kulinarya Emcee and Judges ................................................................. Pili Goes Gourmet .......................................................................................... Green Cuisine ..................................................................................................... TRENDING: Its More Fun in the Philippines! ................................ Expedition: Philippines ............................................................................... Top 10 Things To Do in the Philippines ........................................... PISTA: Its Fiesta Time .................................................................................... The Next Tourist Attraction ...................................................................... Ambassadors and Consuls General Tour 2012 ........................... Filipino Dining Guide / Travel Directory .......................................... Food Tasting Showcase / Filipino Bazaar ........................................ 03 03 03 04 04 04 06 08 10 12 14 16 17 17 18 19 20 22 22

KULINARYA: A FILIPINO CULINARY SHOWDOWN JANUARY 2012 03

Program of Events
3:00 pm 3:15 pm 4:00 pm 4:30 pm 4:50 pm 5:30 pm 5:45 pm 6:00 pm 7:00 pm 8:00 pm 8:15 pm 8:20 pm Doors open

SAturDAy, JANuAry 21, 2012 3:00 PM 8:00 PM CArNELIAN By tHE BAy rEStAurANt ONE FErry PLAZA, SAN FrANCISCO

The 2nd Kulinarya: A Filipino Culinary Showdown

Pili Nut presentation, tasting and cookoff Culinary Showdown starts Amateur Division Welcome by emcee Franco Finn Food Tasting Showcase area opens Begin Plating of Dishes Amateur Division: Presentation of starter courses Presentation of first courses (adobo dish) Presentation of second courses Presentation of desserts Pili Nut presentation and food sampling Culinary Showdown starts Professional Division Begin Plating of Dishes Professional Division: Presentation of starter courses Presentation of first courses (adobo dish) Presentation of second courses Presentation of desserts Tabulation of scores Professional Division Remarks by Tourism Director Rene de los Santos Announcement of Winners: Amateur Division Winner Professional Division Winner
program of events subject to change

Kulinarya Steering Committee Consul General Marciano A. Paynor, Jr. | Mrs. Teresita Paynor | Deputy Consul General Alfonso Ver | Consul Jaime Ramon Escalon | Consul Reginald Bernabe | Vice Consul Leah Victoria Rodriguez | Tourism Director Rene R. de los Santos | Trade Commissioners Josephine C. Romero and Michael Ignacio | Police Sr. Superintendent Lyndon G. Cubos | Mr. Roberto De Lara | Ms. Glea Saunar | Mrs. Laline Ver | Ms. Lina Romasanta | Ms. Sonia Delen | Mr. Al S. Perez | Mr. Joe Manarang | PICPA USA Kulinarya SeCretariat Project Director: Tourism Director Rene R. de los Santos Assistant Project Director: Consul Reginald Bernabe Coordinators: Ms. Ma. Debbie C. Gallano, Mr. Juan Gabriel E. Agcaoili, Ms. Teresa Bautista, Ms. Mylene Juan , Ms. Glea Saunar and Mrs. Laline Ver magaZine ContributorS Juan Gabriel E. Agcaoili, Bambi G. Arambulo-Torres, Theresa Bautista, Vice Consul Reginald Bernabe, Tourism Director Rene R. de los Santos, Debbie C. Gallano, Kristela Mendoza, Albert Rivera, Tim Luym, Gloria Ramos, Jerrick Figueroa, Arlene Nuez, Glenda Barreto, Lorna Dietz and Gemma Nemenzo magaZine graphiC DeSign anD proDuCtion Al S. Perez aCKnowleDgmentS The Kulinarya Organizers wish to express their sincere gratitude to the following for their invaluable contributions to the success of Kulinarya: A Filpino Culinary Showdown: sponsors, media companies, restaurants, officers and personnel of Philippine Consulate General and its attached agencies, volunteers/sudents of CCA and USF, PICPA USA, and all those who have extended their support to this project. Copyright 2012, Philippine Department of Tourism. All rights reserved. No part of this publication may be published without the expressed written permission of the Philippine Department of Tourism. 447 Sutter Street, San Francisco, CA 94108, 415-956-4060, pdotsf@aol.com, www.ExperiencePhilippines.org

ulinarya is a favorite Filipino term for culinary or cuisine that had its auspicious beginnings as a cultural tourism program of the Philippine Department of Tourism a few years ago. It is definitely sweeter for Kulinaryas second time around as a cooking competition, food showcase, and Filipino bazaar. Several of the Bay Areas Filipino restaurants and food distributors will showcase and offer their own versions of popular Filipino dishes and food items, using Philippine ingredients available in the American marketplace. The 2nd Annual Kulinarya Showdown continues to aim for the higher notch in the culinary world --- elevating the appreciation of Philippine cuisine to Greater Bay Area residents as well as improving the quality of taste and presentation of Filipino dishes through a competition among chefs, foodies, and other culinary enthusiasts. If Filipino Adobo or Pancit (and its many derivatives) is tenaciously promoted to be as mainstream as Apple Pie, then more residents would be encouraged to try various Filipino dishes and patronize Philippine restaurants in the Bay Area, thus increasing the demand for Philippine-made food products. Kulinarya also proudly pitches its message that the Philippines is a prime culinary tourist destination. The Semi-Final Competition in October 2011 was held at the Filipino-centric mall, Seasons Marketplace at Landess in Milpitas, California.

Six talented Filipino American chefs (three from each of the amateur and professional divisions), who emerged as Kulinaryas finalists, are prepared to unveil their creative, passionate, and soulful interpretations of soup or appetizer, two entrees (the quintessential Adobo and their winning dishes from the Semi-Finals), and Filipino-style dessert. Special for this 2nd Kulinarya Showdown is a separate competition and presentation that feature the Pili Nut --- a new Philippine ingredient that is making a huge splash in its introduction to the US market. As a come-on to showdown attendees, a special drawing that features a round-trip ticket to the Philippines as the top prize is raffled off. Kulinaryas call to action --- Lets Go Filipino! --- allows everyone to learn, explore, and savor Filipino cuisine at its best, in its traditional and innovative forms. Part of the events proceeds will benefit those who were affected by Typhoon Sendong. Its more fun wherever Filipinos worldwide celebrate and gather with their favorite food and drinks. Its more fun in the Philippines. Its also more fun where the Filipino heart is. The Philippine Consulate General in San Francisco, Philippine Department of Tourism, Philippine Department of Trade and Industry, Philippine National Police, Philippine Center San Francisco, and the Filipino American Arts Exposition are the Hosts of the 2nd Annual Kulinarya.

KulinAryA PArTnerS

San Francisco

KULINARYA: A FILIPINO CULINARY SHOWDOWN JANUARY 2012 05

Kulinarya Contestants

Who Will Be The Next Top Filipino Chefs?

PROFESSIONAL DIVISION

Albert Rivera

Kristela Mendoza

Tim Luym

AMATEUR DIVISION

Gloria Ramos

Jerrick Figueroa

Arlene Nuez
summers in Tarlac where the kusineros came home from the market with live fish, chickens and frogs. Yes, they were free range and organic! I watched Picong, my favorite kusinero, skin frogs, fillet bangus, pluck chickens and prepare these into mouthwatering delights. She continues, Im not a trained chef by any means, I just love experimenting with food that Ive tasted and attempt to make a better version. Ms. Ramos believes that food is a universal language. Many differences in geography and culture slide away when food becomes the topic and meals are shared. Food bonds people together and it also paves the way to new friendships. As a former educator who had the gamut of ethnicities in my classroom, I used to have the kids share food from their homelands as a way of fostering enlightenment and understanding. It was always the highlight of their year! In addition to being a foodie, Gloria Ramos is a published author and an exhibited artist. Menu Starter: Bukid sa Nayon salad with sitaw tudo (black eyed peas); shredded green papaya; salted eggs etc. 1st Course: Marikit sa Paningin soup kalabasa soup with shrimps and long beans 2nd Course: Sinaplutan na Adobo spicy chicken adobo lettuce wraps Dessert: Malingat na Pagnanasa layered pili nut cake dessert JeRRICK FIGueROA Menu Starter: Lumpia 1st Course: OxTail Kare-Kare 2nd Course: Chicken Adobo Dessert: Ube Sans Rival

PROFESSIONAL DIVISION Top-10 new restaurant of 2006, Luym returned to his

KRISTeLA nAZARIO MenDOZA Kristela graduated at California Culinary Academy, and received an A.O.S. degree in a Le Cordon Bleu accredited program. Kristela completed an externship at the Rockefellers Caneel Bay Hotel and Resort in St. John U.S.Virgin Islands. She currently works as the Executive Chef at Pyramid Breweries in Berkeley, CA. She is Iron Chef 2010 champion at the Sysco San Francisco Annual Product Show held at the San Mateo County Event Center, where she harnessed her creativity and expert execution delivering winning dishes throughout the competition. Kristela proved that life is what you pour into it as she defeated her competitors with her culinary chops to triumphantly capture the title of Iron Chef. Featured in Dining Out with Gene Burns in KGO Radio. Menu Starter: Green Mango Salad 1st Course: Sisig on Rice Rolls 2nd Course: Pork Adobo Osso Bucco Dessert: PILI-Maruya with Pili Coconut Cream Reduction TIM LuYM San Francisco Chronicle three-star executive chef/ owner Tim Luym brings cultural reflection to Asian cuisine. Luym, also a 2007 San Francisco Chronicle Rising Star Chef, adds a contemporary twist to timeless Asian dishes bred by street vendors, hawkers, and the native peoples without losing sight of the cultural identity. After obtaining a degree from the California Culinary Academy in San Francisco, Luyms passion for cooking led him to work with acclaimed chef Melissa Perello (Frances) at Charles Nob Hill and Fifth Floor. At the now shuttered Poleng, San Francisco Chronicle

cultural roots. Using authentic Asian recipes and the freshest ingredients available in the Bay Area, Luym preserves cultural integrity in each dish. Our food is not a fusion of cultural influences embodied thru food, but rather an exploration of Asian roots and reflection on culture, lifestyle and available natural resources. Now a restaurant consultant and consulting chef, Luym continues to elevate Filipino and Southeast Asian cuisine to new heights at Attic Restaurant in San Mateo. His other projects include Urban Picnic, an ethnic inspired soup, salad, and sandwich quick service establishment in the Financial District of San Francisco. Luym is also the principal behind the WoW Trucks including the WoW Silog Truck that has been dishing out local and organic silog plates to the streets and festivals in the Bay Area. Menu Starter: WOW Quail Egg Sushi Silog Bite Soup: Tomato Water Sinigang with Fresh Vegetables and Lime Caviar 1st Course: Drunken Lengua Estofadoa with Wild Mushrooms 2nd Course: Crispy Oxtail Adobo Bulalo Dessert: TCHOkolate Champorado with Salt Cod Tuyo ALBeRT RIVeRA Born in Manila, Albert Rivera came to California at the age of 10. Discovering his passion for cooking, he entered the culinary program at Contra Costa College. He began his culinary career as an intern at Plouf in San Francisco for a year and half. While interning, he began managing the kitchen at Shinsen in Hercules, California where he learned the delicate balance of Japanese cuisine. He continued his journey at various restaurants in San Francisco, improving his culinary skills and expanding his palate along the way. After a hiatus to

spend time with his wife and two young sons, Alberts passion was reignited in the kitchen of Va de Vi, one of the San Francisco Chronicles Top 100 Restaurants. He is now the Sous Chef at the sophisticated Metro Lafayette. Inspired by the foods he loved as a child; Albert aspires to incorporate a unique Filipino flair into his dishes.

A M AT EU R D IVISIO N
ARLene nueZ Arlene who migrated in the USA some 26 years ago, was born and raised in the Philippines, been married for 21 years and have three children. She is a skilled career professional with more than 20 years of customer service management experience. Aside from her profession, she has the passion for cooking. She started cooking at the age of 12 and specializes in pastries, cakes and Filipino dishes. She pursued her culinary skills at Sylvia Reynoso Galang Cooking School in the Philippines. Besides raising her family and having a successful career in the US, one of her ultimate goal is to own a restaurant. Menu Starter: Vegetarian Fresh Lumpia 1st Course: Authentic Filipino Kare Kare 2nd Course: Savory Adobo Banh Mi Dessert: Taste of the Philippines Sampler Trio Brazo de Mercedes Cupcake, Halo Halo Custard Cake and Coconut-Pandan Mini Sans Rival GLORIA RAMOS A self -professed foodie, Gloria Ramos loves to eat, and cook for her family and friends. I got my introduction to cooking from my grandmothers kusineros (male cooks). My cousins and I spent

06 KULINARYA: A FILIPINO CULINARY SHOWDOWN JANUARY 2012

KULINARYA: A FILIPINO CULINARY SHOWDOWN JANUARY 2012 07

FILIPINO FAVORITES
DECONSTRUCTED AFRITADA
By AlBert riverA Ingredients: 3-4 lbs whole young chicken lb fingerling potatoes 1 cup baby carrots peeled 1 cup parsnip, sliced on the bias (2 in long, and in thick) 1 cup snap peas or brussel sprouts Marinade: 3 sprigs fresh thyme 1 tbsp dried oregano 1 tbsp salt 1 pinch pepper 3 tbsp olive oil Afritada Sauce: cup carrots, cut in quarters cup celery, cut in quarters 1 cup onions, cut in quarters 1 chicken liver (optional, from giblets) 2 cups tomato sauce 4 cups water 1 bay leaf 1 tbsp dried oregano 3 sprigs fresh thyme 1 tbsp fish sauce* 1 tsp soy sauce* 2 tsp sugar* 1 pinch salt and peper* ( * = or to taste ) Instructions: For the Chicken: Preheat oven to 400. Break down the whole chicken into four pieces, 2 quarter legs and 2 Breasts with the drumettes still attached. trim the breast from its bone and cut the wings off. remove the neck bones, gizzards, and giblets from the cavity, and discard the heart and gizzards. Set aside the liver, and place the carcass, neck bones and wings on a sheet pan and roast in the oven at 400 until its golden brown, flipping halfway. Marinate

Winning Recipes

theSe Are reCiPeS OF DiSheS PrePAreD By the FiNAliStS DuriNG the PreliMiNAry rOuND OF the COMPetitiON, WhiCh WAS helD At SeASONS MAll iN MilPitAS ON SAturDAy, OC tOBer 22, 2011.

the quarter legs and chicken breasts with olive oil, thyme, oregano, salt and pepper. Massage well, cover and set in the refrigerator to marinate for 2 hours or up to 24 hours. For the Sauce: in a 10 quart pot, saut the mirepoix mixture which is carrots, celery, onions. When it starts to caramelize, then add your herbs bay leaves, thyme and oregano, then the chicken liver followed by the roasted bones and cover. Next add the tomato sauce and water, and reduce at a medium low heat, approximately 2-2 hours. Once its reduced to about half, discard the bones, bay leaf, thyme and oregano. Salvage as much vegetable as you can (this why you had to cut them in quarters). Place the stock and vegetables in a blender. Blend until smooth, and run it through a fine meshed strainer. return sauce to the stove, and add fish sauce, soy sauce, sugar, and salt and pepper to taste. For the Vegetables: in another pot, put the potato and water and cook it until its almost fork tender or al dente. remove the potato and cool it in an ice water bath for about 3 min or until its cooled down. Keep the hot water in the pot and blanch the carrots and parsnips and also cool down in

the ice water bath. Be sure not to let the vegetables sit in the ice bath for too long or it will water log. To Complete: Preheat oven to 400. After the chicken has marinated, heat a medium saut pan on medium heat and adds a tbsp. of oil. Place the legs, skin down and render the fat for about 4-5 min. then add the breasts, skin down, and continue to cook for an additional 4-5 min. Next, discard the fat, flip the breasts and legs and place the entire pan in the oven at 400 for 10-15 min or until the internal temperature of the chicken reaches 160. if you dont have an oven safe saut pan, simply put the chicken on a sheet pan before placing it in the oven. While the chicken is in the oven, cut the potatoes into in half. Once the chicken is ready, set it aside and let it rest. While the chicken is resting, brown the potatoes in the same pan that you cooked the chicken with. then add the carrots, parsnip and snap peas (if it is available). Plating: Put the sauce on the bottom of the plate then spoon the vegetables on top. Gently place the chicken on top of the vegetables and to garnish, drizzle a bit of olive oil, and a couple of fresh oregano leaves.

KARE KARE
Ingredients:

By ArleNe Nuez

3-4 lbs ox tail, beef feet and beef tripe 1 cups Jif peanut butter cup ground toasted rice cup cooked bagoong alamang 2 pcs brown or white onion, diced 2 heads garlic, minced 1 tbsp atsuete or annatto powder 4 pcs Japanese, Chinese or Filipino eggplant 6-8 bundles (2-3 lbs) baby pechay or bok choy 1 bundle (1 lb) sitaw or Chinese long beans cup canola or olive oil 8 cups water 1-2 tsps salt, to taste cup peanuts, toasted and ground up Instructions: 1. Boil meat separately in 8 cups water or until covered in a 4 qt. pot for approximately 2-3 hours or until tender. Boil meat for approximately 30 minutes on medium/high heat and then simmer on medium/low heat until tender. 2. Cook 1 cup raw rice in a dry skillet over medium heat until thoroughly browned and toasted. Once desired color has been achieved, cool completely. Once cooled, process and grind (food processor or coffee grinder) until it resembles flour. you may also substitute raw rice

with rice flour and toast in a dry skillet. 3. take a small bottle of raw bagoong alamang (any brand will do) and drain the liquid. Soak the drained bagoong in 2 cups of warm water for 30-45 minutes. Drain again. 4. in a small saucepan or skillet, heat 4 tbsps of olive oil. Sautee 1 head of garlic chopped in the hot oil. When browned, add the drained bagoong alamang with 2 tbsp of white distilled vinegar. Cook over medium heat until all the liquid has been cooked down. Serve as a condiment to the kare-kare. 5. Slice eggplant on a bias, inch thick. Season with 2 tbsp. olive oil and salt and pepper. Place in a cookie sheet lined with parchment paper. Bake in a pre-heated 400 degree oven for 20-30 minutes until tender. 6. Slice bok choy lengthwise in half. Boil in beef broth or steam until tender. 7. Cut Chinese long beans into 2 inch strips and boil in beef broth or steam until tender. 8. in a stock pot, boil beef, tripe and oxtails in water until tender. Strain and keep the stock. 9. in a big pan or wok, heat oil and atsuete powder. 10. Saut garlic, onions until golden brown, then add the stock, toasted rice and peanut butter. Bring to a boil and simmer for 5-10 minutes. Salt to taste. 11. Add tender cuts of beef and simmer on low to medium for an additional 10 minutes. 12. Plate beef with sauce and top with cooked vegetables. 13. Serve with cooked bagoong on the side and hot plain rice.

08 KULINARYA: A FILIPINO CULINARY SHOWDOWN JANUARY 2012

OxtaIl KaRE KaRE

By Jerrick Figueroa Ingredients: 2 lbs oxtail, washed 3 tbsp oxtail fat 1 tbsp canola oil 1 head garlic, minced 2 onions, small diced 10 plum tomatoes, quartered 1 cup peanut butter 20 long beans, cut into 2 inch pieces or left whole 3 Chinese eggplants, cut into 2-in pieces or left whole 2 tbsp annatto seed, soaked in hot broth over night and strained salt and pepper to taste cup white wine 1 tbsp toasted rice flour Broth Broth: 1 tbsp black pepper corn 3 bay leafs 3 cloves 1 onion, large dice 1 celery stick, large dice 1 carrot, large dice 1 bouillion cube Peanut butter: 2 cups dry roasted peanut butter 1 tbsp pepper annatto oil (Place 1 cup oil and 1 tbsp annatto seed and 1 hot pepper of any choice in a container and let sit in fridge overnight) Instructions: 1. Combine all broth ingredients in a pot and oxtails with enough water to cover everything and simmer for two hours covered or until meat is tender. 2. take a cup of hot broth and soak annatto seeds overnight. 3. after tender, cool and place in the fridge over night with annatto broth. 4. skim off floating fat and reserve for later use. 5. take oxtails out and then strain broth and discard broth seasonings (carrot onion celery cloves bay leaf ) 6. in a large sauce pan over medium heat, heat oxtail fat and canola oil. 7. saut garlic and onion until soft. 8. add tomatoes and peanut butter until tomatoes are soft. 9. add wine until reduced to about a tea spoon. 10. add broth and cook for 20 minutes and then add oxtails and cook for another 20 minutes. 11. add long beans and eggplant and cook for 10 minutes. 12. add a cup of annatto broth and cook for an additional 5 minutes. 13. add toasted rice flour and simmer until correct consistency. 14. season with salt and pepper to taste.

PORK POCHERO
Ingredients:

By Kristela Mendoza

1 pint water 2 ears corn salt and pepper to taste 1 cup oil Instructions: 1. soak fava beans overnight. 2. in a roasting pan, combine pork bones, tomato paste and onion. roast for 1 hour. 3. in a casserole, put the pork and add some oil. add other ingredients and stir.

5 lbs pork bones 3 lbs pork butt + shoulder 8 diced tomatoes 1 teaspoon tomato paste cup garbanzo beans cup fava beans 1 onion 20 each of string beans head cabbage

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KULINARYA: A FILIPINO CULINARY SHOWDOWN JANUARY 2012 09

Emcee & Judges

A Proud Sponsor of

KULINARYA A Filipino Culinary Showdown

Visit us at www.mamasita.us and Like us on Facebook: Mama Sita USA

FRANCO FINN { EMCEE } Franco has been captivating audiences of all ages at many live events and concerts. He can improvise like no other and anything goes. His energy is outrageous. His out-going personality and positive attitude are contagious! Franco is in his 8th Season as the InArena Emcee and TV Host for the Golden State Warriors. Previously, Franco was a TV personality & reporter for the Oakland Raiders and on-air radio personality, reporter and talk show host for Radio Disney.

Blog, and other local publications in the City. Along with fellow food advocates, she formed kapaMEALya, a dining group working to promote Filipino cuisine and the talent of Filipinos in the culinary industry.

2007, she served as president of the San Francisco Professional Food Society. Nancy lived in the Philippines for a number of years, and still retains strong ties with friends, family and food there. Her personal repertoire of dishes includes many Filipino dishes and she cannot get through a serious cold without a pot of arroz caldo.

appeared at The Baltimore Sun of Baltimore, Maryland and Sun Sentinel of South Florida. Has worked a sous chef to Chef Art Smith, personal chef to Oprah from 2003 to 2005.

LYNNe BeNNett { JUDGE }

ROse RAvAsCO { JUDGE }

JOANNe BOstON { JUDGE } Joanne is a food writer based in San Francisco. She writes for her personal blog titled Jo Boston is a Foodie at www. jobostonisafoodie. blogspot.com. Her work has also been used for CBS, SF Stations YUM!

Associate Editor & New York Correspondent, Rose Lynne is a Staff C. Ravasco is Writer and Wine originally from the Coordinator at East Coast and lived the San Francisco RON BILARO in San Francisco Chronicle. { JUDGE } for over 10 years before relocating Ron Bilaro is a to New York City. successful private chef, event organizer She has a degree in food marketing, and television show host currently based and in her free time, she is constantly in in Chicago. Aside from hosting search of her next NANCY FReeMAN Eat and Ron on The great meal. With a background in Filipino Channel, a { JUDGE } Interior Design and culinary adventure across America, Bilaro Event Planning, she Nancy Freeman has frequently plans is working on his written about food events professionally second recipe book in the Bay Area and and for friends. Cooking Privately beyond for close She also has with Chef Ron Bilaro. to 20 years and written several This will be his first considers herself food blogs, called e-Book. an advocate for RaptorsDelight. Bilaro hosted his popularizing Filipino com, SFFoodMaven. first TV program Life food in the US. She is currently president Pinoy Style, a cooking com which is now UrbanFood Maven. of the Asian Culinary and lifestyle show com, which involve from 2006 2011; Forum. Last year she writing about organized ACFs chefs and was a food anything foodcolumnist for The panel for its Filipino related from reviews, Chicago Tribune Flavors symposium photography, recipes (Dishing with Ron and co-produced and general musings Bilaro) from 2004 a pairing of Filipino and views on food. to 2007 which also food and wine. In

10 KULINARYA: A FILIPINO CULINARY SHOWDOWN JANUARY 2012

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KULINARYA: A FILIPINO CULINARY SHOWDOWN

KULINARYA: A FILIPINO CULINARY SHOWDOWN JANUARY 2012 11

THE SAN FRANCISCO EXAMINER IS A PROUD SPONSOR OF

Pili Nut Cookoff

This years KULINARYA includes a special PILI NUT COOKOFF, in search of new and creative uses of the Philippine Pili Nut in salads, entrees and desserts. Pili Nut is one of those uniquely Pinoy kind of ingredients, often eaten in candied or sweetened form. Up-and-coming and celebrity chef-testants are asked to bring a cooked dish to the event. This cookoff is open to the public and to all skill levels, and there is no fee to participate. A distinguished panel of judges will select the winner based on taste, presentation and creative use of the Pili Nut. The winner of the Pili Nut Cookoff will receive a travel package to the Philippine provice of Bicol. The goal of the Cookoff is to showcase the versatility of the Pili Nut as a cooking ingredient and to celebrate the culinary talent of local chefs.

Pili-stuffed CHiCken
By Glenda Barreto of Via Mare ingredients: 1/3 cup cream cheese 1 tbsp red & green pepper, roasted and chopped 5 g garlic, chopped 1 tbsp pili, toasted, coarsely chopped 1 tsp parsley, chopped 2 pcs chicken breast, boneless and skinless (approximately 150 g each) tsp salt 1/8 tsp freshly ground black pepper tsp butter

instructions: Combine cheese, garlic, red and green pepper, pili and parsley in a small bowl. Set aside. Cut a small slit at the upper portion of each chicken breast to form a pocket. Stuff pili mixture into each chicken breast. Secure each chicken breast with a wooden pick. Season chicken with salt and pepper. Heat butter in a large pan over a medium heat. add chicken to pan and cook for 6 minutes on each side or until done. remove from pan; cover and let stand 2 minutes. remove wooden picks from chicken and serve.

he Pili nUt has arrived with all the requisite promotional collateral, touting the prized nut as a new Philippine health food item that stands alone on its own merit or as a mainstream food ingredient. during the 2nd Kulinarya: filipino Culinary Showdown, the Pili nut takes center stage in a special presentation and separate competition that is open to everyone, focused on savories and sweets. Here are some facts about Pili nuts for your Filipino culinary adventure at Kulinarya: 1. it has the texture of a walnut and the flavors of a macadamiacashew-almond mix, a Pili nut foodie proclaims. She adds, in other words, diVine! 2. the Pili nut is going mainstream as an export product, an indigenous fruit that is mostly found in the Bicol region, Philippines, where 82% of the nuts is produced. its kernel, which is the raw material used, is cooked into a variety of confections. these products are packed and displayed in glitzy stylized wrappings or transparent containers.

The Pili Goes GourmeT!

LORNA LARDIZABAL DIETZ

4. the Pili nut from the Philippines has traditionally been organically produced with the major source of the kernel coming from 31 to 100 year-old trees. With the increased demand for Pili, more trees and land have been developed in the Bicol region. today, the older trees make up for 34% of the tree inventory and 66% are those newly-planted trees up to 30 years old. Studies show that the Pili tree is most productive when it is 2130 years old. the kernel-bearing capability is similar at the 11-20 years and 31-older stages. 5. you may not be able to eat raw Pili nuts but as prepared nuts, they come with health benefits. according to www.Pilinuts.org, Pili nuts provide a rich source of heart healthy omegas, which play an important role in brain function and may aid in the prevention of cardiovascular disease. they contain all eight essential amino acids, which have been found to support healthy blood sugar levels, development of muscle tissue, hormone production, energy regulation, healthy bones and skin, brain balance, liver detoxification, and nerve cell health. it also contains many bio-available minerals, including the highest magnesium content of any nut. Magnesium helps support healthy nerves, muscles and bones.

Pili Pesto Angel HAir PAstA

By Glenda Barreto of Via Mare

ingredients: 2 cups loosely packed basil leaves cup parmesan cheese, grated 1 pc garlic clove, halved tsp salt 1 tsp shrimp powder cup pili nuts, toasted cup olive oil 60g angel hair pasta instructions: Cook the pasta in boiling salted water following packaged directions. drain and set aside. Place the basil, cheese, garlic and salt in a food processor, then cover and pulse until chopped. add half of the nuts, cover and process until well-blended. While processing, gradually add oil in a steady stream. toss cooked pasta with the pesto until well-combined. top with parmesan cheese and the remaining pili nuts and serve.

3. a recent professional survey done in the USa concluded that the sweet crispy Pili nut preparation, also known as Pasalubong from Bicol, is the favorite cooking method. lets go Pili! lets go filipino!

12 KULINARYA: A FILIPINO CULINARY SHOWDOWN JANUARY 2012

KULINARYA: A FILIPINO CULINARY SHOWDOWN JANUARY 2012 13

Philippines: Where Green Cuisine Means a Healthier Lifestyle

LORNA LARDIZABAL DIETZ

n the Philippines, Green Cuisine is synonymous with natural, organic, healthy, earth-friendly, unprocessed, up-cycled, and recycled. Its definition keeps evolving, propelled by peoples creativity, innovation, and common sense. Has the development of Green Cuisine been widely accepted by Filipinos? Lets review some developments in the Philippines and then, YOU can decide! 1. Although World Vegetarian Day is celebrated every year on October 1, the Philippines celebrates the whole month as International Vegetarian Month. 2. A top 10 List of the finest vegetarian restaurants in the Philippines was compiled by PETA (People for the Ethical Treatment of Animals). Browse through this list at http://bit.ly/zAivBh . 3. The Nurturers of the Earth a support group for earth-friendly parenting and lifestyle, and vegetarians organizes events, meet-ups and cooking classes for vegetarians and want-to-be vegetarians. The group was started by Nona D. Andaya-Castillo, an International Board Certified Lactation Consultant (IBCLC) in 2004 when many of her patients were told by their doctors to stop breastfeeding because either they were sick or their babies were sick. Menu options and food for thought can be found at http:// vegetarianphilippines.weebly.com. 4. The Philippine Department of Agrarian Reform (DAR) is committed to the development of the Green lifestyle. Bringing in early pioneers such as DARs Undersecretary Jerry Jing Pacturan ensures that ongoing developments are being initiated to guarantee food safety and quality of organic produce and products that protect both producers and consumers. Look up RA 10068 or the Organic Agriculture Act of 2010. The facilitation of standards development for various sectors and support for certifying bodies such as the Organic Certification Center of the Philippines (OCCP) is another. It is OCCPs advocacy to increase the consumption of organic products and set-up of regular weekend markets for certified organic products as contributions to these exciting developments. 5. Engineer Nestor Archival of Talamban, Cebu City opens his home to eco-tours. He might offer you a taste of his homegrown Malunggay Green Smoothie, a blend of Malunggay (Moringa oleifera) leaves, Kamote tops (Ipomoeia batatas Linn), foster bananas, and mango pulp. Organic, alive, and delicious! http:// HouseCloseToNature.com. 6. Chef Ojie Relojs (Chief Instructor of the Center for Culinary Arts in Manila) message to lobbyists is to continue studying and harnessing the potentials of local ingredients (that are) yet to be discovered. At Loqal.ph, Chef Ojie mentions examples such as lemongrass, batwan (a citrus fruit used for cooking by Ilonggos) and galangal. 7. Rural community markets and retail stores operated by womens groups never

really left Green Cuisine out in the cold. In Mindanao, local womens federations and cooperatives manufacture and distribute Dulao (Turmeric) Tea, Avocado Tea, and Ginger Tea to local residents. 8. The Philippine government is encouraging farmers to increase coffee production in 2012. One major area that the Department of Agriculture is looking at is the setting up of post-harvest facilities all over the country that will boost income of coffee farmers. For lovers of organic coffee in the Philippines, this is good news since the government has made inroads in identifying future sites for new coffee plantations.

14 KULINARYA: A FILIPINO CULINARY SHOWDOWN JANUARY 2012

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TRENDING: Its More Fun in the Philippines!

BY LORNA LARDIzABAL DIETz Trending, a term for most-talkedabout topic being discussed on Twitter, is very much a part of the Philippine Department of Tourisms (PDOT) campaign to attract more visitors with its new slogan, Its more fun in the Philippines! The much-awaited campaign focuses on the countrys core strength, singling out what no other destination can offer and that is the Filipino people. For example, the Lonely Planet guidebook calls Filipinos among the most easygoing and ebullient people anywhere. Our strategy is simple: while other countries invite you to observe, Filipinos can promise a more heartfelt and interesting experience. Wherever you go, whatever you do in the country, its the Filipinos that will complete your vacation and will make your holiday unforgettable, says the new Tourism Secretary, Ramon Jimenez, Jr. Secretary Jimenez explains that FUN is a very simple word that everyone in the world understands. Were going viral because that is where the Filipino is dominant. We have real power in the Web and we should use it, he adds. Timi Stoop-Alcala, a social business analyst and content strategist, emphasized the importance of integrating a campaign with social touchpoints, especially after PDOTs previous slogan failed to gain traction with the general public and online influencers. Ms. Stoop-Alcalas case study in 2010, Philippines tourism rebranding could have harnessed the wisdom of crowds, available online at http://bit.ly/ziGyCh, had stated: Such a high-engagement brand shouldve leveraged public participation by strategically integrating the role of online influencers and social media in the whole project cycle. Its more fun in the Philippines! trended immediately on Twitter after its launch. The long-awaited idea was developed by advertising agency BBDO Guerrero, appointed in December 2011

wasnt the graphics, the colors or even the slightly awkward way the sentence was written. It took some moments of thinking before I realized why: it wasnt just a sentence, it was the start or end of a sentence. It is an open-ended invitation to complete the sentence and to take part in a conversation on something that I, and Filipinos everywhere else, know that it IS more fun in the Philippines. Noemi L. Dado, @momblogger, of BlogWatch.tv explains in a posting at http://bit.ly/yYnhIt how everyone can get involved in the campaign. Just tweet about things that are more FUN in the Philippines and tag it with #ItsMoreFunInThePhilippines #1ForFun. To make your own #ItsMoreFunInThePhilippines meme (i.e. A meme is any unit of cultural information, such as a practice or idea, that is transmitted verbally or by repeated action from one mind to another), click on http://bit.ly/ z6NeBg.

after an exhaustive pitch overseen personally by Secretary Jimenez himself and approved by the President and members of the Cabinet. Early observers of the slogan have taken ownership of the campaigns inclusive embrace of the internet and imbued its positive merits with their own interpretations through creative posters that are being distributed in YouTube and other social media such as Facebook and Twitter. Boboi Costas, a travel writer and consultant who had successfully trained a group of fisherfolk in Aloguinsan, Cebu to become eco-tour guides for the Bojo River, Aloguinsan River Cruise, was among the creatives who contributed their versions of Its more fun in the Philippines! On YouTube, PINASWATCHER6 uploaded a video about the slogan and included some comments from friends and colleagues. Among the comments PINASWATCHER6 shared, it was Ted Tes note on Facebook that resonated positively with many readers: For some strange reason, when the new tourism tag line Its more fun in the Philippines was revealed, I identified with it. It

16 KULINARYA: A FILIPINO CULINARY SHOWDOWN JANUARY 2012

EXPEDITION: T PHILIPPINES
hrough these past recent years CAS has sought to highlight the richness and the importance of protecting and conserving the Philippines rich natural resource heritage. One such showcase of its endeavors is its Philippine Coral Reef Exhibit at the Academy. Another is its recent 6-week Scientific Research expedition to the Philippines from April to June 2011 the biggest it has ever launched. With this expedition , it

(Among Many Others) To Do in the Philippines

BY GAB AGCAOIlI the countrys world-class spa facilities, from the traditional Filipino healing massage/touch therapy called Hilot to Shiatsu or Swedish massages. Feast on Culinary Specialties. When visiting the Philippines, be sure to have a little allowance (for gaining weight) since you will surely be savoring the best of the Philippines gastronomic culture and heritage as well as its fusion-cuisine incarnations. Shopping in World-Class Shopping and Bargain Centers. Rich in bargain and variety, most shopping places have everything from designer brands to handicrafts and tourist items. In the metropolitan areas, look for the tiangge, the Filipino version of the flea market, which offers quality items at bargain prices. Watch World-Class Performances. Year-round, the Philippines is home to many world-class artists and performing talents who are featured at various entertainment and cultural venues. The works of world-class Filipino painters and contemporary visual artists can be viewed in many of the countrys museums and galleries. Enjoy and Unwind in the Countrys Unique Nightlife. Every major city of the country has a number of nightlife activity hubs that features restaurants, cafs, bars, clubs, and karaoke bars --- all promising a good time of fun and entertainment. Experience the Countrys Rich Culture. Filipinos love to celebrate, whether it is about faith, love for country, or family. The festive nature of Filipinos organically evolved into the countrys hundreds of annual Festivals and Fiestas. There are as many festivals as there are towns --- and when you attend and enjoy a Filipino Festival, you come closer to understanding the culture of its people.

Top 10 Things

he Philippines is blessed with a rich environment and friendly, artistic, and hardworking people who have a ready smile for everyone. Here is our Top 10 Things To Do that promises to be more fun in the Philippines whether this is your first or 10th visit. See Some Sights. Do you want to see the smallest active volcano in the world? Or well-preserved, Spanish-style architecture in the historic town of Vigan? Or other UNESCO World Heritage Sites such as the Banaue Rice Terraces? Enjoy the Beach. The archipelago is a tropical country blessed with one of Asias longest coastlines, approximately 36,289 kilometers. It has more than a handful of beaches, many with fine, powdery white sand and clear, warm turquoise waters. Dive. The Philippines, Asias Dive capital, is located at the tip of the Coral Triangle the center of marine biodiversity in the world. If you are a diving enthusiast

sought to record and make discoveries on the diverse Philippines terrestrial and marine life, and to inform and educate the people on the importance of protecting and conserving these habitats and organisms. The expedition has identified as many as 500 new species and highlighted the threats to these natural resource treasures. For additional information about the expedition, visit the Academys website at http://www.calacademy.org/science/ hearst/.

PhotoS CoUrtESy of CALIforNIA ACADEMy of SCIENCES

or someone looking for a unique underwater experience, then the Philippines is definitely for you. Engage in your Favorite Outdoor Activity. The Philippines offers a wide variety of outdoor adventures for the active individual from playing a few rounds of golf, snorkelling and swimming alongside whale sharks, surfing, mountain trekking and climbing, white river rafting to kayaking at the worlds longest underground river. Relax, Rejuvenate, and Pamper Yourself with a Spa Treatment. There is nothing more relaxing than enjoying

Clockwise from top left: Efflatounaria (Soft coral), Laughing Cicada, Myrianida (worm), Selaginella (spike moss), Umbellufera2 (coral), Pteroides 1( Sea Pens), Swell Shark and Nembrotha 2 (nudibranch).

KULINARYA: A FILIPINO CULINARY SHOWDOWN JANUARY 2012 17

PISTA: Its Fiesta Time!

Festival Food in the Philippines

lmost every day of the year, in the countless barangays, 1500 towns, 115 cities, and 79 provinces in its more that 7,100 islands, the Philippines boasts of many colorful and historically interesting Fiestas and Festivals. Fiestas and Festivals are often religious in nature, sometimes purely secular. But they are always socio-cultural events woven deeply into the texture of Filipino life. The Filipinos, after all, are gregarious, fun-loving, sociable, communitarian and hospitable traits best demonstrated in the many fiestas or festivals throughout the country. Fiestas are packed with a variety of activities street dcor, novenas, processions, and Grand Eucharistic Celebrations, parties, and annual grand balls, parades, street dancing and fireworks, indigenous games (palaro), zarzuelas and moro-moros, folk music and dances, fiesta queen coronations, cock-fights (sabong), talent contests, bazaars and trade exhibits, carnival ferias and many more. Folk elements define the festive mood and add pomp and pageantry. The evolution and interplay of the old and modern

arts, belief and customs reveal much about the Filipino psyche. Whoever or whatever the fiesta is held in honor of, Filipinos make sure to outdo themselves in their acclaimed passion for hospitality. Fittingly, a festive table heaving with food is indispensible. Fiestas are a time for reuniting with family, extended family, friends, and neighbors. The table is the focus of conviviality. Fiesta tables showcase the best cuisine the host can offer. The dishes are therefore, by definition, out of the ordinary and made available in compulsorily excessive quantities. The mood is of success, plenty, and prosperity. The old practice of asking relatives, friends, and neighbors, to assits in the preparation for a Fiesta is vanishing. It is becoming customary to contract caterers to handle food preparation in these accelerating times. But the spirit of celebrating and sharing still pervades. The food, even if catered, is cooked with the same affection and tastes just as good.

18 KULINARYA: A FILIPINO CULINARY SHOWDOWN JANUARY 2012

PHILIPPINE CUISINE IS THE COUNTRYS NEXT TOURIST ATTRACTION

side from the countrys well-known diverse natural and man-made attractions, Philippine food remains to be one of the countrys best-kept secrets as it is still relatively unknown in many parts of the world. Philippine Cuisine features a spicy blend of various cultures - a legacy left by past colonizers. The mixture of Malay, Chinese and Spanish influences have complemented the Filipinos way of traditional cooking style, which resulted in a uniquely Filipino gastronomic treasure. Popular dishes adopted from Chinese are lumpiang shanghai and pancit; while several traditional dishes still retain their Spanish names such as mechado, menudo, and pochero. There are a handful of destinations in the country that are well-known for its food. For instance, Bicol, and Bulacan (in Luzon) are famous for its sweets while Negros, Iloilo, and Cebu (in the Visayas) are known for lechon and otap. On the other hand, Antipolo (in the Province of Rizal) is popular for its suman, kasoy and mangga and Ilocos (likewise in Luzon) is known for its

longganisa, and pinakbet. Each region has its own treasure to boast, such as the freshest fruits and vegetables grown in Trinidad Valley in the Mountain Province (Cordillera Region). Pampanga (in Luzon) is known for its sweet meat, such as tocino. Batangas (in Luzon) is famous for its tender juicy meat called bulalo and its robust coffee beans. Bicols (in Luzon) most popular cuisine laing and bicol express is known for the use of coconut milk and lots of spices. Cebu and Palawan (in the Visayas) serve fresh

seafood, seaweed salad; and the sweetest mangoes. Iloilo (in the Visayas) is popular for its pancit molo and la paz batchoy. Davao (in Mindanao) is famous for its inihaw na panga and exotic fruits like durian, pomelo, mangosteen and rambutan. Zamboanga (in Mindanao) serves some of the most delicious prawns, crabs, lobsters and curacha. One of the most popular Kulinarya Destinations is Quezon Province. Quezon is not only well-known for its harvest festivals during May but also for its culinary specialties such as long-

ganizang Lucban (native sausage), pancit habhab (native noodles served on banana leaf ), the kiping (both a delicacy and ornament during the Pahiyas festival) and broas (local ladyfingers). Also worth watching is the pandanggo-awit, a tradition practice that features the lambanog; a local vodka-like drink which is one of the provinces most popular alcoholic products. Other itineraries being developed are the Kulinarya Bicol Tour which offers visits to the provinces of Albay and Sorsogon. The tour also allows the tourists to taste the regions specialties such as pinangat (native foie gras), Bicol express (a native dish cooked with lots of hot chili peppers) and desserts made with the Pili Nut. Other destinations being developed are Kulinarya Batangas; Lipa - featuring lomi (native noodles) and sinaing na isda (steamed fish) with an optional visit to The Spa at San Benito and Taal featuring tawilis and various sweets such as panutsa (caramel peanuts) and bukayo (sweetened coconut).

KULINARYA: A FILIPINO CULINARY SHOWDOWN JANUARY 2012 19

The 7th ACGTDT: Even More Exciting This Year!

By JUAN GABRIEL AGCAOILI

he Philippine Department of Foreign Affairs, Department of Tourism and the Department of Trade and Industry once again join hands for the coordination and organization of the annual Ambassadors, Consuls General, and Tourism Directors Tour (ACGTDT) of the Philippines. Now on its 7th year, the ACGTDT is a program that highlights the Philippines as a wholesome and attractive holiday destination which encourages North Americans to experience and enjoy the rich Philippine culture and the worldrenowned Filipino hospitality. The Basic Tour is on July 11-15 and the Optional Post Tours will be on July 15-18, 2011. The Basic Tour covers the round trip international airfare to and from Manila, hotel accommodation (based on twin sharing) at the Dusit Thani Hotel in Makati, daily buffet breakfast, daily lunch, a city tour of Metro Manila, a welcome dinner with cultural show, an out-of-town day trip featuring Kulinarya destinations or a historical tour of Corregidor, a visit to the Manila Ocean Park, and a historic wreath laying ceremony at the Rizal (Luneta) Park. The highlight of the tour is an audience and a photo-opportunity with Philippine President Benigno Simeon Aquino III, and a tour of Malacaang Palace and its museum. After completing the Basic Tour in Metro Manila, participants may opt to avail of the post-basic tours for an additional fee. The destination choices include Bicol (Legaspi and the Mt. Mayon area), Cebu/Bohol (beach, culture, chocolate hills, tarsier), Boracay

(eco-tourism, beach, water sports), Puerto Princesa, Palawan (underground river, beach, eco-tourism, countryside), Davao (mountainscape, arts and culture, beach, culinary), or Iloilo/ Bacolod (beach, festival, culture, and cuisine). Like in the previous years, hundreds of participants are expected to join this years tour, and they will be introduced to the countrys leading tourist destinations, to niche products and activities like adventure, health and wellness, and entertainment. Interested participants will also have the option to learn more about potential areas for investments, livelihood, business and retirement. The annual ACGTDT aims to promote the Philippines as a top-notch tourist destination to second and third

generation Filipino-Americans not just as the homeland of their parents/ grandparents, but as a tropical paradise where they may always feel at home; making them speak positively and promote vigorously the archipelagic wonder that they may call their own. For registration and other information, please contact the Philippine Embassy, Philippine Consulate General or Philippine Department of Tourism Office nearest you or log on to ww.experiencephilippines.org.

20 KULINARYA: A FILIPINO CULINARY SHOWDOWN JANUARY 2012

Old Manila COOl SOundS MOdern TaSTe.

celebrate special occasions and enjoy live entertainment at intramuros!

w w w.TheIntramuros.com 101 B r e n t wo o d d r i v e S o u t h S a n F r a n c i S co, c a 94080 650. 877. 7736

KULINARYA: A FILIPINO CULINARY SHOWDOWN JANUARY 2012 21

Travel Directory
Philippine Tourism Office 447 Sutter St., Ste 507 San Francisco, CA 94108 415. 956. 4060 ExperiencePhilippines.org Alliance Vacation Planner 20380 Town Center Lane, Ste. 2225 Cupertino CA 95014 650.515.1016 romeo.staralliancetravel@yahoo.com Bluzands Tour & Travel 323 Geary St., Ste. 315 San Francisco, CA 94102 415. 981. 4344 bluzands@sbcglobal.net BluzandsTravel.com Eurasian Travel 98 Marshall Way Daly City, CA 94014 650.755.1475 cristirangasajo@comcast.net Fil-Am Association of Travel Agents in America (FAATAA) 415.564.7779 Jesus.Sabolboro@gmail.com Keith & Charles Travel 1707 Cayuga Avenue San Francisco, CA 94112 415.584.8208 415.265.0529 okctsf@att.net GTTravel.com Linsil Travel 150 Sickles Avenue San Francisco, CA 94112 415.239.4200 linsil26@yahoo.com Manila Travel International 888 Paris St., Ste. 205 San Francisco, CA 94112 415.391.8266 manilatravel@gmail.com Pacific Air Leisures 447 Sutter St., Suite 808 San Francisco, CA 94108 415. 981. 0540 PacificAirLeisureServices.com Philippine Airlines 447 Sutter St., 2nd Floor San Francisco, CA 94108 415. 217. 3150 T 415. 391. 0662 F Travel the Finest 415.810.2377 travelthefinest@yahoo.com Yoogle Travel 2965 South Court Palo Alto, CA 94036 650.494.1153 jokramer8@gmail.com

Filipino Dining Guide

RES TAU R AN T S Auntie Ems Fine Foods & Pastries 1127 El Camino Real South San Francisco, CA 94080 650. 588. 6068 AuntieEmsFineFoods.com Auntie Ems Fine Foods and Pastries serves quality Filipino pastries/delicacies like Auntie Ems special ensaymada, bibingka, empanada and other Filipino favorite snacks. Catering services is available. Mon-Sat 11:00am-7:00pm; Sun 10:00am-4:00pm Dampa Restaurant 2960 Adobe Plaza, Castro Valley Blvd. Castro Valley, CA 94546 650. 871. 8644 dampa@att.net Goldilocks 3565 Callan Blvd. South San Francisco, CA 94080 goldilocks.com Intramuros Restaurant 101 Brentwood Dr. South San Francisco, CA 94080 415. 810. 9882 info@theintramuros.com TheIntramuros.com Enjoy elegant dining, wonderful ambiance and finest Filipino, Spanish and Asian fusion cuisine. Offers onsite banquet facility, veranda seating, off-site catering. Premiere entertainment center with live music, DJs at Intra Lounge & Bar / Concerts at Music Hall. Tue-Sun Lunch 11:00am-2:00pm; Dinner 5:30pm-9:30pm; Intra Lounge 5:00pm-12:00am; Fri-Sun 5pm-2am; Winter schedule: Closed on Mondays. Mekeni Restaurant 6339 Mission Street Daly City CA 94546 650.992.6020 Midway Cafe 450 Golden Gate Avenue, 10th Floor Federal Bldg. San Francisco, CA 94102 415. 865. 5495 Patio Filipino 1770 El Camino Real San Bruno, CA 94066 650. 872. 9888 PatioFilipino.com Offering delicious Filipino & Spanish dishes in a classy setting. Host parties, banquests and catering services. Mon-Thu Lunch 11am-2:30; Dinner 5:00pm-9:30pm; FriSun 11:00am-9:30pm; open 7 days a week Tastebuds Restaurant 582 San Bruno Ave W., San Bruno, CA 94066 650. 583. 0899 TastebudsCuisine.com The Coffee Adventure Company 1535 Landess Avenue, Ste 141 Milpitas, CA 95035 svpena29@gmail.com www.coffeeadventureco.com The Naked Chorizo 415.425.7115 nakedChorizo@yahoo.com twitter.com/senorsisig facebook/senorsisig A Filipino food truck serving uncased native pork chorizo, Bacolod-style. D I S TRI BU TORS / GROCER Y S TORES Datu Puti robreyes100@gmail.com Heavenly Ice Cream 650. 743. 8658 heavenlyicecream@yahoo.com Island Pacific IslandPacificMarket.com Mama Sitas 14734 San Pablo Ave. San Pablo, CA 94806 510. 858. 4215 pearlparmelee@yahoo.com Ramar Foods 539 Garcia Avenue Pittsburg, CA 94565 925. 432. 4267 RamarFoods.com Seafood City SeafoodCity.com Sun Tropics 925.548.5202 sharon.sy@suntropics.net W I N ES & S PI RI TS Eden Canyon Vineyard 1919 Calf Canyon Highway Creston, CA 93432 805. 238. 1241 EdenCanyon.com Cort Riva Vineyard 1724 Alan Dr. Penngrove, CA 94951 707. 665. 5698 CorteRiva.com Genevive Wine 415. 822. 2222 GeneviveWines@gmail.com GeneviveWines.com VuQo Premium Vodka info@VuQo.com VuQo.com

22 KULINARYA: A FILIPINO CULINARY SHOWDOWN DECEMBER 2010

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www.ExperiencePhilippines.org