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Indeed, Max’s Fried Chicken doesn’t just live up to its 60 years of serving Filipino food in great tradition, but also the legacy of family cooking as a humble option to the royalist cuisine of the (Spanish) prewar era.
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The column today will tackle a very sensitive issue among people who cook and bake and the people they are very close to. For the past few months, I have received several questions some written, mostly, some during conversation on how to treat relatives and friends who ask for recipes…..da…..da…so now you are reading. I’ve been wanting to write about this since it has bugged a lot of people who have worked so hard, tested days and nights to get that perfect butter cake, chocolate brownie or that heavenly raspberry mousse. When one day, a close friend ask for it, and wouldn’t take no for an answer. They don’t even understand why you don’t want to give it…..here are samples of questions I got……with of course fictional names of real people.
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It is quite an occasion when culinary student invites teacher to one of his favorite trustworthy places. Jeremy Malcampo, Taste Associate Editor and my student, is quite a steak fancier and for months has been convincing my lazy being into rediscovering his now favorite steak place "Cowrie Grill" at Manila Hotel.
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HIGHLANDER STEAK HOUSE’S FRESH US
ANGUS RIB EYE WITH TAGAYTAY VEGE-
TABLES: TAGAYTAY HIGHLANDS | | The Highlander Steakhouse—Tagaytay Highlands’ prime rotisserie—is, beyond words, one of the best steakhouses in the country, where one can find and sample supreme beefs (in steak specialty servings) at its finest.
Situated by rocky precipices of upland Cavite—that divides the Tagaytay-main from the rimming-slopes overlooking Taal Lake, before one reaches the viewpoint of Tagaytay’s People’s Park—The Highlander Steakhouse is homed within the exclusive expanse of the Highlands Golf and Country Club.
Here—where very fine cuisine weds all of nature’s grandeur—an order of air flown fire-grilled Rib Eye (P950 to 1,420 of US Black Angus Rib Eye Steak in thick cut, traditional salt pepper spicing) is as good as the view
of the Taal volcano by the porch, particularly during afternoons when the hot sun, reflecting on the waters of the lake complements the fine cold breeze blowing from the upland, or nearby Nasugbu Batangas.
Served with bundle-greens—of steamed and lightly buttered corncobs with creamed mashed potato in peppery profile, salted beans, buttered asparagus and broccolis—this rib eye literally caresses the palate with savory beef flavors and intact (as in macho style) fat marbling of smokey characteristics, especially when the meat’s juice fuses with the crackles of the pepper inside the mouth after a soft bite.
Since, this house is full of steaks’ best recipes—as the cowboy style Rancher steak of thick quality shank, prime ribs from the superior-line of US Black Angus, tenderloin cuts for char-grilling, specialty mignons with mushroom gravy and/or port demiglace, and the ever-flavorful striploin if one prefers a luger-style grilled cuisine—one can always order Torres Wines or any decent red varietal to go with the flavors of the meats. So much so, if a chardonnay subjectively kicks for one to go with steak, Chilean and French-lines are always waiting by the glass or by the bottle.
Executive Sous Chef Robert Bolanos with F&B Manager David Chua ensure that the quality of the Highlander Steakhouse’s cuisine is with ultimate quality, for the exclusive members of the Highland’s Country Club.
Expert Rotisseur, Chef Philip Baltazar guarantees quality sears all the time "you know, my life is
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| HIGHLANDER STEAK HOUSE F&B TEAM | | really dedicated to rotisserie, I hate the idea of serving bad steaks to our customers, so I personally fire our meats to give satisfaction to our clientele… if the customers are happy with what I do, then I am truly satisfied," he says as he smiles in front of a searing slab by the griller. "So far, so good—all our customers are happy and delighted."
OTHER RECOMMENDED DISHES:
- Clam Chowder (of clam soup with light cream, seafood puree in supreme stock of seafood and clam cuts, served with bread toast and topped with parsley)
- garden salad (of fresh Tagaytay vegetable harvest, with optional sauces as béchamel, and Caesar Dressing [yolks with olive oil emulsified with anchovies and mustard] topped with parmesan cheese grates and crispy bacon bits)
- blueberry cheesecake for dessert and chocolate mouse cake topped with whipped cream and caramel almond bits)
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Butter is a very simple food element, yet considered as a very valuable ingredient for so many dishes. It has been regarded through time as food, fit for the gods. There are different words which could have been the source of the word "butter", but for the lexicographers, butter comes from the Greek word "bou-tyron" which means cow’s cheese and it was borrowed from the language of the butterophagus Scythians who herded cattles.
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It is always a welcome treat to look back to the past and try desserts of the early times. I was asked by TASTE Associate Editor Jeremy C. Malcampo if I made any dessert that was a bit old and had some history to it, I said I had a few that I wanted to share which used ingredients of before that are still present until now. Rich, sweet but simple and easy to make for everyone. For the season of sharing, for all my friends, my students and for people who continue to touch my heart, a merry Christmas to all... may the simple expression of my desserts be your holiday gathering and sharing. Thank you.
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After a workout, the grumbly in your tummy intensifies. You smell doughnuts and coffee but decides against it because you just had a grueling hour sweating out the last piece of praline from your system. You head to the fruit stand but nothing looks appealing. You see the yellow M sign but sanity pervades your brain. Oh well! I checked out a friend’s favorite Italian restaurant instead. Since she was on a diet, then maybe they offer healthy food somewhere in the menu of her hangout.
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They say Vietnam, Thailand, and the southern regions of China share common waters. Their fish and other marine resources know no boundaries, at times swimming from the Mekong River all the way to the rivers of Guangzhou. These regions share two great things – common faiths and that fanaticism for fish and freshness.
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Published on quarterly basis, NewsMag F&B is a trade magazine for key management and professionals in the areas of food and beverage manufacturing, foodservice (including franchise concepts), hospitality and grocery retail.
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The Zen-like entrance beckons... Upon entering, the same Zen-like décor extends to the interiors, exuding a relaxed air. As usual, the guests are warmly greeted by the cordial staff. NAGOMI Japanese Restaurant’s restful, cozy ambience is indeed a welcoming sight for tired souls. When translated, NAGOMI stands for "harmony"…but it is also synonymous to "great company" especially for those seeking some enjoyable time in the company of love ones or friends while relishing mouthwatering Japanese banquet as NAGOMI’s inviting ambience provides the perfect backdrop.
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