All posts by Ryan

A Christmas Dinner Larry Would Love

A good meal is one that satisfies all the senses. …More than just looking good, it has to taste good…match the setting… More important for me, it should be enjoyed with someone.”—Larry J. Cruz

Mention the name Larry Cruz and you right away think of iconic restaurants Café Adriatico, Bistro Lorenzo, Bistro Remedios, Bistro Burgos ; Ang Hang, Larry’s Bar, Café Havana, Bollywood, Camp Gourmet, Paper Moon, In the Mood Dance Bar plus the more recent Fely J’s, Lorenzo’s Way and Abe. Larry Cruz is no longer with us but his legacy continues as the LJC Group makes sure that everything is as perfect as Larry would have wanted it.

On November 29, Saturday, 9am-1pm, The Maya Kitchen presents Chef George Lizares, the corporate chef of the LJC Group, in a cooking demonstration entitled “A Christmas Dinner Larry Would Love.”

Chef George will prepare Cheerful Feta and Watermelon Salad (black olives, yellow and red watermelon with Italian dressing); Kingfish and Shrimps Curry in Coconut, (Tanigue fillet and shrimps gently simmered in Indian-style coconut cream curry sauce); Chicken with Three Mushrooms, (roast chicken with Porcini, Button and Shitake Sauce); Couscous with Seven Vegetable (tender lamb morsels combined with chickpeas, zucchini, eggplant, tomatoes, carrots, capsicum and cabbage in a rich broth); and Baklava (filo pastry, nuts, butter and orange-infused syrup served with vanilla ice cream).
Chef George took inspiration from his long relationship with the late Larry Cruz who had been both a boss and a mentor to him. He started with the LJC Group in 1998 as a food and beverage manager. He left and came back in 2008 as corporate executive chef, left and came back again in 2011 up to the present in the same capacity.

Outside of the LJC Group, Chef George has had a long and stellar career in the culinary industry both here and abroad. He has had stints with the Bistro Group, Julius Maggie Kitchen, Taal Vista Hotel, The Camp John Hay, Baguio Country Club, Tagaytay Highlands and even had the chance to work for the Royal Kitchens of the Sultan of Oman. Another foreign posting is with the Radisson Royal Palm Hotel, Australia. The LJC Group was borne out of Larry Cruz’s decision to take a career change way back in 1979. The journalist became a restaurateur. Larry’s indelible mark will forever remain in the history of Philippine cuisine. Every day, Chef George Lizares and the people behind The LJC Group continue to pay tribute to the man who cannot cook yet somehow managed to permanently change the country’s culinary landscape.

For more information on this and on other courses offerings, log on to www.themayakitchen.com  or e-mailcontactus@themayakitchen.com  or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F  Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108 / Mobile No. +63947 835 2290.

European Cooking With Chef Cara Davis at The Maya Kitchen

Chef Cara Daviscopy

It was one of those rare occasions when a young chef dazzles with the refinement and skills one would expect from someone older and more experienced. Chef Cara Davis, a young Filipino-Canadian chef shared her recipes of select dishes from all over Europe, inspired by her trips and her forays in the kitchens of premier restaurants under the tutelage of renowned chefs.

Try your hands with some of these recipes and go on a culinary journey right in your very own kitchen.

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Let’s Talk Turkey

Fancy celebrating Thanksgiving? Here are two ways you can if you don’t want to slave over yourstove all day.

Thanksgiving at Chef Jessiecopy

It is traditional Thanksgiving at its best at Chef Jessie Restaurants at  Rockwell Center, Makati, Citibank Tower, Makati and Eastwood, Quezon City.

Start off with Watercress, Fiddlehead Fern, Cherry Tomatoes and Edible Flowers Salad and follow it up with a rich Butternut Pumpkin Soup. Freshen your palate with Celery Tarragon Mint Sorbet.
Choose from two main courses of Roast Tom Turkey with Onion, Sage, Orange, Chestnut and Apple Stuffing in Giblet Gravy and Cranberry Compote or Pan Fried Baramundi Fillet in Lemon Butter Caper Sauce served with Homemade Mashed Potato and Sauteed Brocolli Florets. Dessert is a slice of Traditional Pumpkin or Pecan Pie ala Mode with coffee or tea.

This Thanksgiving meal is available for lunch and dinner at P1,500++ per person. For reservation, visit or call Chef Jessie Rockwell Club at the Ground Level, Amorsolo Square, Amorsolo Drive, Rockwell Center, Makati with telephone 890-6543 or 890-7630; Top of the Citi by Chef Jessie on the 34th Floor, Citi Bank Tower, Paseo de Roxas, Makati City with telephone 750-5810-11; and 100 Revolving Resturant, 33rd Floor, MDC Building, C5 corner Eastwood Drive, Quezon City, with telephone 962-1016 and 962-5654.
 
Whole Roast Turkey

If you’d rather stay in but still want to celebrate, you can enjoy the goodness of a succulent, plump, juicy and golden brown whole roast turkey right in your own home from Bizu Patisseries.

Bizu’s Whole Roast Turkey comes with its signature stuffing of apples, chestnuts and sausages along with a duet of sauces, cranberry and pan gravy. The cooked weight is approximately 5 kilos and is good for 10 to 15 persons. Each order comes at P8,775 and requires 3-days advance notice.

For more information, email concierge@bizugroupe.com or call 845-0590 to 93. You can also visit Bizu Patisserie branches near you at Greenbelt 2 (757-2498), One Rockwell Tower, (478-7755 or 779-5044), Greenhills Promenade (724-2498 or 726-2496), Alabang Town Center (809-2498, 772-1917, or 772-1918), St. Luke’s Global City (823-6621) and Le Petit Bizu Robinsons Magnolia (467-0670).