Tomato Kesong Puti Salad
Aiming to get healthy and fit this summer? Sentro 1771 has a variety of fresh and flavorful salads with a modern Filipino twist. Continue Reading
Chateau 1771’s New Business Lunch
Herb-crusted Fish Almondine
This summer, Executive Chef Vicky Pacheco has concocted a new Business Lunch menu. Whether you’re looking for a quick weekday lunch or simply meeting with important clients, Chateau 1771 has something for you to enjoy.
Start your meal with a comforting and flavorful Summer Squash Soup with Curried Croutons. If you prefer to begin with something lighter, opt for the Couscous in Sweet Pepper – couscous with Mediterranean vegetables in a roasted bell pepper cup, served with tomato coulis. Continue Reading
Junior MasterChef Kyle Imao is Back at The Maya Kitchen
The first Junior Masterchef Champion Kyle Imao is coming back to The Maya Kitchen On May 12 to 15, Tuesday to Friday, 9am-2pm, for a cooking class series for kids 5 to 12 years old. The class fee is P6,000 including ingredients, apron, toque and certificate. There are limited slots available so register now.
Kyle will demonstrate Crispy Chicken Tenders, Seasoned Fries and Chess Pie on the first day. Day two will feature Chicken Parmigiana, Bacon Carbonara and White Chocolate Panna Cotta. It is Japanese on the third day with Ebi Furai, Octo Dogs, Cabbage Salad, Japanese Rice and Shibuya Toast. The last day line up includes Tarragon Orange Roast Chicken, Potato Salad and Eton Mess.
Kyle started cooking with his dad Kim. The father and son duo started with recipes handed down from Kim’s mother. Later on, Kyle started coming up with his own creative interpretations and original flavors.
Artistic talent runs in the family. Kyle’s grandfather is the late National Artist for Sculpture Abdulmari Asia Imao and his mother is art gallery curator Grade de Leon-Imao. When not busy with school and cooking, Kyle also spends time sketching.
For more information on this and on other courses offerings, log on to www.themayakitchen.com 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.
This is a sponsored post.
Teens Cooking and Baking Camp at The Maya Kitchen
Teens 13 years old and up can look forward to “Flavors of the World – A Teen Cooking and Baking Camp” on April 27, 28, 29 and 30, Monday to Thursday, 9am-2pm at The Maya Kitchen. The class fee is P7,000 including ingredients, apron, toque and certificate. Instructor Chef Crista Mendiola will take aspiring teen chefs to a culinary trip around the world in her course that will touch on the cuisines of Japan, Spain, Italy and France.
On the first day, students will be taught kitchen basics on safety, hygiene, food handling and storage, equipment, cooking and baking terms and the like. The course will then proceed to Japanese recipes of California Rolls and Temaki, Tempura, Chicken Karaage and Chahan.
It is off to Spain on day two with Tortilla Española, Buñuelos de Chorizo, Iberian Chicken and Paella. Recipes from Italy and France are on day three with Pizza, Calzone, Beignets and Eclairs.
The last day is the chance for the students to show off what they learned in a “Bake Off.” They will do ‘No-Churn’ Ice Cream and Ice Cream Sundae, Rainbow Cake and Cupcakes with Marshmallow Frosting plus Fondant-Frosted Sugar Cookies.
For more information on this and on other course offerings, log on to www.themayakitchen.com, e-mail contactus@themayakitchen.com or visit The Maya Kitchen Culinary Center every Tuesday to Saturday on the 8/F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 892-1185 / 892-5011 local 108 / Mobile No. +63947 835 2290.
*This is a sponsored post*
Lent Specials at l’entrecote Corner Bistro
US Maine Lobster Tail on Saffron Risotto
l’entrecôte Corner Bistro at Burgos Circle, Bonifacio Global City offers a delicious take on Lent with fresh Norwegian Salmon, sweet US Maine Lobster Tail and Deep Sea Scallops, all prepared to bring out the best that each dish can offer.
Deep Sea Scallops on Spaghetti
One dish is “Sweet” US Maine Lobster Tail on Saffron Risotto with green asparagus tips and Espelette Flavored Lemon-Aioli Sauce. Another is Grilled Marinated Norwegian Salmon with Dijon Mustard, Dill Sour Cream Sauce on warm Mediterranean Vegetable Couscous tossed in Herb Vinaigrette. Deep Sea Scallops on Spaghetti tossed in a Cheesy-Lime Cream Sauce with Young Leeks and Roasted Garlic is also a choice.
Grilled Marinated Norwegian Salmon
You can order your favorite accompaniment of soups or salads or any other item from the menu. Enjoy your meal with a wide selection of wines and spirits. Have a sweet ending with unique dessert creations.
The l’entrecote Lent Specials run from March 1 to April 5 (Easter Sunday). For reservations, call l’entrecôte at telephone numbers 856-4858, 836-2764 or mobile 0905-991-1266. You can also visit www.lentrecotemanila.com for more information.