It was humid and sunny on the day I visited Mercato Centrale for the first time. I kept saying it didn’t feel like Christmas because of the weather. And so before I go on ranting about the obvious effects of global warming, I decided to just enjoy the company of new found friends. Soon enough I found myself again just marvelling on what a wonderful new day the good Lord has given me.

Flavors of Christmas

So what brings me to Mercato on a Saturday morning of November 19, 2011? Not only am I excited to visit Mercato for the first time but I also wanted to check out The Flavors of Christmas: A Grand Member’s Treat presented by San Miguel Great Food Club (Living the Good Life).

On this warm sunny day, there are four presentations prepared by San Miguel Food Club for its members. Everyone stayed on their seats anticipating what Flavors of Christmas San Miguel has prepared for us.

Danny Dela Cuesta set up an actual dining table within the demo area to show the audience how to create a festive Christmas Table

Before that, different samples of San Miguel products are available for Mercato visitors to partake. It is no joke when I said that San Miguel Great Food Club members are really anticipating the Flavors of Christmas event because I find it a challenge for anyone to stay under that heat for hours.

CHEF ED QUIMSON ensures that frehsness and quality of ingredients are preserved when using San Miguel Purefood Products

But the number of audience did not waiver. In fact, it seemed to even grow especially when Chef Ed Quimson demonstrated how to prepare a Christmas ham using Purefoods Fiesta Ham.

Flavors of Chrsitmas

So what exactly were the activities witnessed by San Miguel Great Food Club members during the Flavors of Christmas event? It started with Mr. Danny Dela Cuesta talking about “Setting the Mood: The Festive Christmas Table“.

Lori Baltazar of Desserts Comes First charms the crowd with her wit and humor while demonstrating her Chocnut Queso Recipe

It was then followed by Chef Ed Quimson’s cooking demo. The dishes he prepared were the Christmas ham, Roast Jumbo Chicken with Green Grapes and Cranberry Jelly and lastly Pork Pata with Lentils (Top Photo).

One of the distinguished food bloggers in the country, Ms. Lori Baltazar also demonstrated three yummy desserts namely Brownie in a cookie-cookie and Chocnut-queso de bola cheesecake. Lastly, Chef Dennis Edillon talked about “Planning a Menu: Serving the Right Proportion“.

Favorite Activity

Among the activities, what I enjoyed the most is the table setting lecture of Mr. Danny dela Cuesta. His Flavors of Christmas table setting tips can give any table a festive air which is timely this coming holiday season. While listening to Mr. dela Cuesta, I felt like Julia Child while taking notes on her French cooking class. There are so many new things I learned about table setting in general that I really felt the Flavors of Christmas starting to set in the air.

Lori Baltazar's CHOCNUT-QUESO DE BOLA CHEESECAKE

Lori Baltazar's BROWNIE-IN-A-COOKIE COOKIE

Wanda Chicken of Magnolia Chicken Station and Ropig of Monterey entertain the audience with their awesome dance moves

With the growing festive mood inside me, I found myself hungry. Fortunately, food was served to the media who attended the event. I ate heartily (which I only do when I am happy).

For me the important thing to bring home when attending food events such as this is to sample the products being showcased during the event – it doesn’t matter if you’re a blogger, a photographer or just a plain housewife. Maybe something that you have observed, tasted or heard can inspire you on your next home project.

And this is what I took home when I left the Flavors of Christmas event of San Miguel. I enjoyed munching on Edam cheese so much I told myself from now on I’m eating spaghetti with Edam cheese.

Chef Ed Quimson's Roast Jumbo Chicken With Grapes and Cranberry Jelly

I loved the corned beef on top of crackers that I went to the grocery the next day to buy one and reminisce the experience I had when I ate it at Mercato. And my final inspiration was to challenge myself to cook a whole herbed chicken for my family to enjoy this holiday season. Just like Julie Powell was inspired by her mentor, there were lots of inspirations one can bring home after attending the Flavors of Christmas.

Chef Ed Quimson's Christmas Ham

SMPFC's Culinary Services Manager Maricel Manalo opens the event by welcoming the attendees of The Flavors of Christmas

*Story by Ia Adam-Lim; photo from San Miguel Great Food Club

I wonder when will be the next flavour San Miguel will have its members take and I truly hope to be part of that event.

Have you been to any San Miguel Great Food Club event? Or are you interested to join one just like the Flavors of Christmas? We would love to hear from you by commenting below. Merry Christmas to all!

It’s Christmas Eve! Aside from the usual excitement for gifts that we’ll be giving and receiving, another highlight of the Filipino Christmas eve is the Christmas Noche Buena. And this year, we’ll be having a CDO Holiday Ham on our table tonight.

Christmas Ham

I always look forward to the Noche Buena because, aside from Buena Noche, it’s actually a rare opportunity to eat a full meal during midnight with the whole family.

Although, we’re not having a Lechon pizza, we do include the traditional ham in our Noche Buena set but it’s usually just the regular ham.

Last month,  I got invited by CDO on their media event of CDO Holiday Whole Meat Premium-Cut Ham. Chef Rob Pecson also joined us and demonstrated how to come up with salads and Christmas dishes using the CDO Holiday Ham.

Christmas Ham Dishes

Ham Salad and Ingredients

Check out Chef Rob Pecson‘s episode 1 video on ‘10 Ways for the Holidays with Chef Rob Pengson‘

CDO Holiday Ham

It also gave me the opportunity to know more about Christmas hams and what makes CDO hams different from the others in the market. While there are a number of meat brands we are familiar with, CDO Holiday Ham’s premium-cut ham has:

– no extenders
– high-quality smoked ham
– one whole boneless meat from the hind leg

Chef Rob Pecson and the CDO Holiday Ham

It turns out that meat from the hind leg is the best cut of pork for hams, is tastier, and meatier.

Furthermore, the net marks of CDO Holiday Ham means they are whole-meat hams because only whole meat hams can be smoked in ham nets. Otherwise, pieces would fall off.

It would also be best to consume the whole ham in a few days after the ham has been opened; even if kept in the freezer.

Learn more about Holiday Ham on their website at http://holidayham.com.ph. ‘Like’ them on Facebook at http://www.facebook.com/HolidayHam.

Have a Merry Noche Buena Christmas with CDO Holiday Ham everyone! Nomnomnom….:)