Entries Tagged 'Appetizer' ↓

Yummy Magazine has a tasty way, among many others, of celebrating its 3rd-year anniversary in the business of food magazine publishing. I’m referring to its collaboartion with one of the most-loved popcorn brands recently – Chef Tony’s.

Yummy Magazine Popcorn

Yummy Magazine and Chef Tony’s Popcorn will release a new flavor – Southern French Herbs with Cream Cheese come June. A new flavor specially created for YUMMY, it has the tangy taste of the said southern French herbs; and of course, cream cheese.

Although I favor a shorter and more catchy flavor name (for commercial purposes as well), the flavor does not fall short of the brand.

I opened one last night and consumed almost a third of the tub. Feel free to share as it tends to be too salty in time.

Southern French Herbs with Cream Cheese

Yummy - Chef Tony's Popcorn

I was actually surprised when I first heard about the Yummy popcorn, as I was not aware Chef Tony was open to customizing flavors and co-branding. I think this open concept would eventually be tapped by other foodie brands as well in the near future.

Congratulations to Yummy for it’s 3rd-year of satisfying and feeding foodies like NomNom with tasty information  through their printed and online foodie magazine.

Yummy Magazine Southern French Herbs-Cream Cheeze Chef Tony's Popcorn

You can grab a YUMMY popcorn tub in any Chef Tony’s Popcorn outlets for only P200 this June 2010.

It all started last Saturday, April 24 with the B.G.C Summer Passion Fest 2010 Food Tour at Fort Bonifacio in Taguig with renowned food and culture guide Ivan Man Dy lead the BGC food tour.

It was followed by a personal impromptu Tagaytay trip turned Tagaytay food tour three days later (April 27 & 28).

And now, I’m on the first day of the three-day Davao Food Appreciation Tour (DFAT) here in, where else – Davao City.

Yes, I didn’t realize it until today. In a span of seven days, I’ve been to three food tours across the Philippines while I’m now on the third one in Davao.

More details on NomNom‘s foodie adventures for the whole month of May from this three foodie escapades.

Good News

For now, check this out as the aforementioned Bonifacio High Street Food Tour has a part 2 tomorrow – May 1, 2010. Come and join tomorrow as it is open to the public on a first-come, first-serve basis. Walk-in registrants start 1pm. Event proper starts 2pm.

Briefly, last week, we had desserts at Sonja’s Cupcakes and Miss Desserts. This was followed by the main course in Sao. We also went to Pasto, Yoh-gurt Frost, and The Establishment. This week’s line up would be different with new restaurant-participants and some of the spots repeating.

Be prepared for Polu Kai, Italianni’s, Stock Market, Ice Cream Bar, Trio and Amber.

The registration concierge B8 along Bonifacio High Street is located near the front of Coffee Bean Tea Leaf BHS Branch. Tell the reception you were invited through NomNomClub and Ivan Man Dy. Again do take note that slots are limited and is available on a first come first serve basis.

*Photo from http://www.ayalaland.ph/article/bgc_passionfest2010 used for event promotion purposes.

Have a fun and stomach-filling PassionFest BGC Food Tour.

Pringles recently introduced three new ‘Flavors of the Sea‘ for the summer.

Pringles Crab, Seaweed, Shrimp Flavors

In time for the season’s road trips and beach vacations, the  three new flavors from Pringles are the Soft-shell Crab flavor, Grilled Shrimp, and the Seaweed flavor.

Ok, at first, they really sounded weird for Pringles to have seafood flavors that we usually order from a regular restaurant. Imagine a crab and shrimp flavored Pringles? Much more – seaweed?

Nonetheless, I braved the unfamiliarity and tried it out. 🙂 By the way, my favorite Pringles is the original flavor.

And so it was.

Verdict: thumbs up for the Grilled Shrimp and the Seaweed. The soft-shell crab flavor needs a lot more crawling to and from the ocean. 🙂 While Pringles‘ Seaweed flavor obviously tastes like what the name implies, the Grilled Shrimp is said to be seasoned with sugar, onion, garlic, ginger, and lightly spiced with paprika and white pepper.

Pringles Summer Flavors of the Sea

Try them out and share your favorite flavor here in the comment section. 🙂 . Let’s see if we have the same taste. 🙂

Another adventure in Legazpi Sunday Market is set as they organize the first “Grilla In Manila” grilling contest and festival on April 25, 2010.

Although registration for the contest is already closed, you can still join us as we witness the actual contest this weekend from 8am to 11am. Teams just had their debriefing last Sunday. Aspiring cooks, chefs and entrepreneurs are encouraged to attend.

Here is a backgrounder on the contest:

The contest is open to non-professionals, foodies, student chefs, starting out entrepreneurs, etc. (amateurs).  Teams with a maximum of 3 members will be allowed.

a. The teams will submit a total of 3 dishes prepared in its entirety at the market (preparation and cooking time is a total of 3 hours).

1. Grilled Beef Dish – 2.5 kilos of Angus  beef will be provided by the LSM courtesy of sponsor Tenderbites.
2. Specialty Grilled Dish (choice of team)
3. Side Dish (produce to be purchased at the LSM by the team). Produce (vegetables, fruits, protein etc.) must be purchased at the LSM by the team on the day of the event  for only P200 (to be sponsored by the market). It must also be prepared in its entirety at the market (preparation and cooking time is a total of 3 hours)

b. Preparation and cooking time is a total of 3 hours. All 3 dishes should be ready for tasting at 11am.

c.  All grilling and cooking equipment, unless specified, will be provided by the team. No electricity will be provided.

Legazpi Sunday Market's Grilla In Manila

d.  All ingredients will be provided by the teams except where specified.

e.  5 gallons of water will be provided for each team’s use.

f.  Teams should be at the venue by  8:00 am.

g.  Teams must provide all cutlery, dish towels, utensil , grillers and any appliances or Ingredients not specified.

h.  Cleanliness and safe food handling is of at utmost importance.

i.  The amount of food prepared must be enough for:
– 40 small tasting portions
-  5  full portions for judges (plated)

Judging Criteria
Presentation/Visual Appeal        15%
Palatability/Flavor            50%
Tendreness                15%
Originality/Creativity            20%

Awards
The Market Griller (people’s choice)
The Grill King (overall winner)

For inquiries on Legazpi Sunday Market‘s “Grilla In Manila“, you may call Maan at (632)425.0851 or email Legazpi_SundayMarket@yahoo.com

Starbucks will be offering Top Pot Doughnuts in select Starbucks Coffee outlets in the Philippines come April 12, 2010, Monday.

What's inside the box? 🙂

Background

Top Pot is a family owned business started by two brothers Mark and Michael Klebeck. With its unique, old style signature “hand-forged” doughnuts, Starbucks hand selected Top Pot back in 2005 to carry their doughnuts in western Washington.

The Top Pot doughnuts are made using little automation giving each doughnut a hand crafted taste and look that fits Starbucks® hand crafted beverages and coffee.

The Doughnuts

With zero grams trans fat, the three doughnuts are the Glazed Old Fashioned Doughnut, Chocolate Old Fashioned Doughnut, and Top Pot Apple Fritter.

Starbucks Glazed Old Fashioned Doughnut

The ‘Glazed Old Fashioned Doughnut‘ is considered a “classic” inspired through a recipe from the 1930’s. Inside the golden exterior is a moist, cake with hints of vanilla and some nutmeg. It’s covered with Top Pot’s own proprietary “Air Sped” glaze while it’s hot .

Starbucks Chocolate Old Fashioned Doughnut

While the ‘Chocolate Old Fashioned Doughnut‘ is the chocolate version of the classic Glazed Old Fashioned doughnut.

Starbucks Top Pot Apple Fritter Doughnut

The ‘Top Pot Apple Fritter‘ is made of hand chopped apples mixed with cinnamon and spices and cooked golden brown and covered with “Air Sped” glaze.

The Contest

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April 19, 2010 Update: the Contest is UPGRADED & EXTENDED!

The prizes just leveled up from 1 GC to 3 GCs! And because of this, NomNom is also extending the contest another week from April 19 to April 24! The three raffle winners from those with the correct answer will be announced on April 25. Thank you to Starbucks Philippines for the prizes.

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If you noticed, the article’s direction is more descriptive than a recommendation. That is because I’m gonna let you guess which among the three Starbucks Top Pot doughnuts caught my fancy best.

Top Pot Doughnuts

Mechanics

Simply create a Facebook wall post (shared with ‘everyone‘) indicating which Starbucks doughnut you think NomNom liked best. Include this link (https://nomnomclub.com/restaurants/2010/starbucks-top-pot-doughnuts/) in your message as well.

Finally, place the URL of your facebook wallpost on the comment section below and you’re done!

Rules

One comment per person only. Multiple entry cheaters will be turned to stone by Medusa then swallowed by the Kraken.

Contest will start from now until April 17 24, 2010.

All valid and correct answers will be included in the electronic raffle using Random.org. Winner will be announced on April 18 25, 2010 on this blog.

For any inquiries or clarification, please don’t put in the comment section (it’s for the answers and URL links), instead you may email admin<at>NomNomClub.com.

Top Pot Doughnuts

Prize

A Three (3) Starbucks gift certificates for a free drink of your choice at any size.

It All three will be couriered to your choice of address anywhere in the Philippines.

Qualification

Starbucks Top Pot Doughnutd

The contest is open only to anyone with a valid Philippine address where the prize will be couriered. It is also open only to NomNomClub.com Email Subscribers. If you are not yet an email subscriber, you may do so by clicking here.

So, which could be my favorite Starbucks Top Pot doughnut? Is it the old fashioned glaze? The chocolate version? or the Apple Fritter? 🙂

The Venice Piazza‘s newly opened restaurants Kuse and Old Vine has a new alfresco dining promo.

Customers of both Kuse and Old Vine both gets 30% off on all drinks and pica-pica 9pm onwards everyday!

Kuse serves traditional Filipino cuisine while the term, which originated from the Filipino word ‘Kusinero’, means ‘chef’. Old Vine offers Mediterranean dishes with a wide variety of wine collection.

Among the pica-pica and dishes you could order for the alfresco dining include Buffalo Wings with tomato-coriander (P210), Hot and Spicy Dynamite Roll (P190), and Tokwa’t Baboy (P200), and of course, beer.

For inquiries on Kuse and Old Vine, call: 836.4966, 836.4969 or 0920.9243044. Email at larrycortez_chefsquarter@yahoo.com.

Tapella Restaurant will celebrate Easter with kids and family this Sunday – April 4, 2010.

Jump for joy and have a blast from 4pm-7pm with magics, mimes and clowns! Games and tricks, egg painting contests, balloon twisting, fun filled activities and loads of prizes await kids in the much awaited Easter Egg Hunt.

Tapella Restaurant Easter Sunday

Gather the most number of eggs and get prizes from Star Paper. Kids will be delighted with Dunkin Donuts upon registration. Spaghetti and other kiddie snacks will also be available during the event. For only Php500 nett, kids and family will have a holistic Easter Sunday.

Kids at heart will also enjoy a sumptuous Easter special starting from Php300 and delight in the comforts of Tapella’s serene ambiance.

Tapella is a Spanish dining creation by Gaudi located at Greenbelt 5. Headed by executive Chef Alexandra Cacho, the restaurant specializes in tapas and paellas with a wide range of salads, pasta ,dessert and wines. For inquiries and reservations you may call 7572710.

My Sunday was spent lazily at home. Being very busy for so long as I can remember, it has been months since the last time I spent the whole day lounging around the house and doing nothing. It was a healthy welcome respite.

I got to catch up with some cooking shows and foodie features on cable TV, and surf the net that’s not part of work. 🙂

Healthy Cravings with Iza Calzado & Chef Jeremy Favia on QTV

What interestingly took my attention was the local ‘Healthy Cravings‘ show with Iza Calzado and Chef Jeremy Favia on QTV yesterday morning. They featured a salad concoction using the regular pechay instead of the usual iceberg lettuce. Pechay turns out to have more nutrition value than its counterpart, more affordable, and readily available.

The cooking shows tickled my long-time fancy as a chef. When the show was over, I hungered for more and checked out the internet which led me to the foodie site Kitchenomics.com. The site provided relevant information for chef wannabes like me or moms looking for affordable and nutritious meals for their families.

I suddenly remembered mom who always made sure weekend family meals are made extra-special because everyone’s at home; the family was complete.

Ok, this is a foodie blog, not a personal blog. 🙂 Enough of the drama, back to Kitchenomics. 🙂

Kitchenomics Tips and Resources

The site also offered membership where benefits include access to Del Monte Kitchenomics’ library of practical and delicious meals. And just like being members of NomNom Club, Kitchenomics members would be the first to know of exclusive events and promos – something I think that really ‘clicks‘ nowadays. 🙂

Kitchenomics.com 'Submit A Recipe'

Further exploring the website reveals features which facilitates interaction with other foodies by sharing recipes, tips, and expert culinary resources. My favorite though is the Kitchen Tools and Equipments section because it can serve as my reference for kitchen equipments whose names I always forget. 🙂

Kitchen Tools and Equipments

Enough of the watching and the reading. Putting these gathered foodie knowledge from Kitchenomics.com into action would be a good agenda for the upcoming long holy weekend where I’ll be stuck at home. 🙂