Nomnomnom, Eat, Nomnomnom, Eat, Nomnomnom

In the Philippines, pizza and pasta would surely compose a foodie’s imagination when we think of Italian restaurants. But for La Piadina, it goes beyond that.

I Crostini

I was able to taste some of their specials during lunch when we visited the newly opened La Piadina in Glorietta 4.

We started our set with La Minestra di Zucca (P160) and I Crostini with liver and tuna pate (P230). The former is a homemade-style pumpkin soup with garlic bread. Good starters for what are yet to come.

It was followed by “I Cappellaci,”(P300) ravioli pasta. Now, it’s no secret that ravioli is my favorite pasta. But the one I blogged about before had meat inside as filling. This one from La Piadina has pumpkin and ricotta cheese.

I Cappellaci - Ravioli Pasta

Ravioli Pasta

Le Piadine

At first, my curiosity was piqued as to how it would taste like. To my surprise, it was a good change. It tasted so fresh. And although it was a complete turnaround from my meat-based ravioli, it was almost as satisfying!

Since you’re in La Piadina, might as well not miss Le Piadine. It’s a variation of Piadina which is a flat, soft, homemade bread usually served warm and originated from the region of Emilia Romagna in Italy.

Next came the main dish Il Trancio di Tonno alle Spezie (P370 – top photo ) . As complicated as it may sound, this is seared tuna fillet seasoned with herbs served with baked potato on foil and mixed green salad on the side. The tuna meat had an admirable fine and soft texture. A good and healthy meal indeed!

La Piadina Linguini - Le Linguine ai Funghi Con Olio di Tartufo

Le Linguine ai Funghi Con Olio di Tartufo (P320) came next. The name is as long as its flat pasta. I find the fresh mix of mushroom, light cream and truffle oil just right for this linguine.

Risotto Scampi - Il Risotto al Pesto con Scampi

And finally, the Il Risotto al Pesto con Scampi (P340) came out. Funny enough, this is only my second time to had risotto as part of my meal. Risotto is an Italian-style rice. In La Piadian’s version, it is cooked in Pesto sauce with fresh shrimps and parmesan cheese.

Chef Giorgio Matera

Chef Giorgio Matera shared that preparing risotto is both hard and tricky. Hard because there’s a lot of processes involved and tricky because it should be made just right – not dry, but not too moist like that of a porridge (lugaw) either.

La Piadina Red Wine

He adds that La Piadina doesn’t have a microwave oven – because dishes are cooked and prepared upon order only. They don’t reheat just to save on cost and focuses more on quality. In a world filled with fast food chains, it’s good to know that we as consumers still have options for freshly made dishes, just like our home cooked meals.

La Piadina (La Cucina Regionale Italiana) is the full service and enlosed counterpart of smaller Piadina Passion Food restaurants. Visit them at the 2nd Floor of Glorietta 4, Ayala Center, Makati, open everyday from 11am to 10pm. You may call 501-3788 for reservations.

La Piadina Italian Restaurant in Glorietta 4, Makati

Chef Matera‘s passion for cooking and preparing Italian dishes is obvious. It was heartwarming of him to prepare it with care, and even mind the minor details. He says that it should be the way Italian cuisine should be cooked – with fresh ingredients and no compromise. I think this is actually the key to La Piadina‘s authentic Italian cuisine taste.

Last September 15, the results for the Emerging Influential Blogs for 2010 were released and NomNomClub.com emerged as Top 2!

We won! This is a heartwarming recognition as the votes came straight from the vast blogger community itself. Thank you all for giving your votes of confidence to NomNomClub.com. This has given us more inspiration to continue to write quality food blogs and grow our NomNom Foodie Club even more.

With 12 weeks of nerve-wracking nominations and tallying, you have continually supported NomNom Club placing consistently in the top 10 every week.

Please do check this short video of my acceptance speech narrating NomNom Club’s humble beginnings during the announcement and awarding ceremony at Le Bistro Vert in Makati City:

Jonel Uy of NomNom Club from Janette Toral on Vimeo.

Again, thank you for all your support. As a way of giving back to those who nominated NomNom Club, allow me to invite you (you know who you are) to the Pizza Pizza Thanksgiving Party to be held on October 8, 2010, 7pm at Angel’s Pizza near the corner of Makati Avenue and Jupiter St, in Makati City. Come as you are. It will be simple gathering with free pizza and lots of raffle items such as original Starbucks items and restaurant gift certificates. Kindly send an email to admin AT NomNomClub.com if you will come for head count purposes. 🙂

Congratulations as well to the rest of the Top 10 Emerging Influential Blogs for 2010.

Bloggers behind the 2010 Emerging Inflential Blogs (photo from influentialblogger.net)

1. When in Manila
2. NomNom Club
3. Facebuko
   Ganda Ever So Much!
4. Kusina Maria
   Project 52 Weeks
5. Fat Girl No More
   Music Vlog
   The Creative Dork
6. The Thirsty Blogger
7. Foodie Manila
8. Jay.eLx
9. Paolodome Edge HD
10. Get Prettified!

and a special recognition – Blogging for a Cause, was given to Surviving Autism.

It would be interesting to note as well, that 8 out of my 10 nominees got into the Top Ten Winners! 🙂

Thank you to the sponsors and Ms. Janette Toral for organizing this activity.

Red Ribbon came up with another new cake going to the end of the third quarter – the Choco Fudge Cake!

Choco Fudge Cake

I got to taste it for the first time a week or two ago at a colleague’s birthday celebration. Being familiar with Red Ribbon cakes, I knew it was a new cake. 🙂 I tried it with anticipation and I was not disappointed. It was so chocolaty from top to bottom and from side to side being smothered and literally covered with chocolate icing!

I say it’s a chocolate cake for the real chocolate lover. It’s a leveled-up classic chocolate cake with layers of moist chocolate pound cake and chocolate fudge filling inside. Be cautious though that the more conservative cake consumer might find it too chocolaty or too sweet.

Priced a little lower than its predecessor – the Chocolate Heaven, the Choco Fudge Cake is a perfect gift for your chocolate-loving friend or those with a sweet tooth; but might not be so for those on the ‘sugar guard‘. The regular size costs P460 and junior size is only P275.

Moreover, you could have the Choco Fudge Cake served warm or cold. Try it warm for a change! 🙂 It comes perfect with a hot cup of brewed coffee as well.

Crispy Chicken by Red Ribbon

Interestingly that same night, I came across one of Red Ribbon’s newest meal – the Crispy Chicken. To say it plain and straight – I loved it! I’m not really a fan of chicken skin, but if it is this good and crispy, I’ll take it. 🙂

It was good mix of chicken meat and crispy skin with new twist to barbecue sauce – the mango barbecue sauce. A full order is P150 and P90 ala carte.

Red Ribbon Fort Bonifacio Branch

I finished the chicken before I remembered I haven’t taken a photo of it. 🙂 So make do with my small photo of the menu board at Red Ribbon’s new and spacious branch at Fort Bonifacio in between Jollibee and Chowking along Rizal Street.

Choco Fudge Cake by Red Ribbon

Partnering the Choco Fudge Cake and the Crispy Chicken might be a little odd, but hey, it was all good. 🙂

Coming from a Chinese family myself, the traditional mid-autumn celebration of Chinese Mooncake Festival is celebrated in at least some way or the other. In previous years, we did play the traditional Mooncake dice game with prizes among family members.

Chinese Mooncake Festival

Although, we won’t be having one this year, it is comforting to know that the Mooncake tradition is still alive in most Chinese communities.

“With a delicious tradition rich in history, the festival is strongly associated with the Moon Goddess of Immortality. It also represents the time of the year when the moon is at its fullest and marks the end of the harvest. It is traditionally celebrated with dances, moon viewing parties, and of course, partaking of mooncakes.“

Like in Resorts World Manila (RWM) in Newport (Pasay City), the next three days’ celebrations focuse on the Chinese culture surrounding the Mooncake Festival. They have actually started these since last month with the Mooncake redemption promo. Casino slot machine players may use points earned from August 22 to September 24 to take home up to three mooncakes a day. 200 Mooncakes are available for redemption throughout the promo period.

Moncake Festival at the Resorts World Manila - Maxims Hotel

Mooncake Promo Mechanics (Clikc to Enlarge)

From September 22 to 24, Resorts World Manila will also be rewarding cakes and tea at its Mooncake and High Tea mini-buffet for only 18 points. There would also be a daily Mooncake Raffle with 12 electronic raffle draws will be held each day from 3:00 p.m. to 11:15 p.m. at certain intervals. With four varieties of moon cake in each box, Mooncakes will also available for sale at Resorts World Manila’s Passion Restaurant.

Enjoy the Mooncake Festival with the Chinese and non-Chinese communities alike at the Resorts World Manila from Sept 22-24. For inquiries, you may call (632) 836-6333 or visit www.rwmanila.com.

Yummy Food Editor Rachelle Santos

It was the latest Yummy Magazine Cooking Demo, and this time, it was held at Landmark in Trinoma Mall a few weeks ago.

Yummy shared some of their secret recipes through Yummy Food Editor Rachelle Santos who was the head chef for that day.

Rachelle focused on easy-to-prepare everyday meals that involved the use of bangus (milk fish) in the dishes particularly using Sarangani Bay Prime Bangus.

Inspired from the Yummy Magazine September issue, the cooking demo by-products were:

Crispy Bangus Belly Strips

Tinapa with Eggplant and Sun-dried Tomato Pasta, Crispy Bangus Belly Strips with Caper Mayo, Bangus Belly with Tausi, and Spice-Marinated Sarangani Bangus Belly Fillets.

Spice Marinated Sarangani Bangus Belly Fillets

Tinapa with Eggplant and Sun-dried Tomato Pasta

Smoked Bangus-based

Cooking Demo at Landmark Trinoma

The event was brief as preparation of the dishes was quite fast since these were easy-to-prepare dishes. And of course, guests and the audience including NomNom were able to have a tasting feast of the prepared dishes.

Sarangani Bay Prime Bangus

Check out Yummy‘s September issue on different preparations, ideas, ingredients, techniques and styling for a fresh take on well-loved classic and modern Pinoy cuisines like Adobo De Campesino. Enjoy your favorite Filipino dishes in new ways!

Yummy September 2010 Cover

For P125, Yummy’s September issue also features 10 merienda snack ideas, soups, sides, and mains dishes cooked with Buko (coconut).

Until the next Yummy Magazine Cooking Demo!

If you are looking into the opportunity of starting a food business, starting with a franchise business is an option specially if it would be your first time to explore the entrepreneurship world.

Filipino Franchise Show 2010

Yesterday, I got to visit the 9th Filipino Franchise Show 2010 at the World Trade Center in Pasay where more than half of the exhibitors are from the food franchise businesses.

Regular entrance ticket costs P100 per person while students can get in for P50 and senior citizen at P80. I got my free ticket care of the organizer – Association of Filipino Franchisers Inc. (AFFI). Check their website at http://www.affi.com.ph/ and event website http://www.franchiseshowphilippines.com/

Franchise Finds

Attention grabbing structures are the usual big booths from big brands like Mang Inasal, Julie’s Bakeshop, Binalot, and Eng Bee Tin whose mooncakes would be a hit in the next few days due to the upcoming Chinese Mooncake Festival.

Mang Inasal, Julie's Bakeshop, Binalot, and Eng Bee Tin

However, you would observe new brands as well such as Buko House, Mozarella Stick, Sankalan, Wrap A Lumpia, Sisig in the City, and food carts by JC Franchising. (See first photo).

On Ice Scrambles

Ice Scrambles Food Carts

As expected, the ice scrambles craze proliferated in the franchise show as I found at least four ice scramble franchise offerings including Ice Cramble “The Original Ice Crumble“, Scramboi Ice Scrambles, Scramble King, and Chillax Ice Scramble.

I like the hip sound of Chillax the most. 🙂 However, Scramble King rides on the name recall of the monosyllabic “king.” I think Scramboi could have settled with “Scramboy” instead, investing on the common Filipino street name.

I didn’t find the Manila Scrambles cart I see in most malls, however.

The Ice Scrambles food cart idea is currently taking the low-cost food franchise by storm primarily because of its low cost and comparatively simple operations involved in preparing the product. Time would say if this would only be a fad or if the ice scrambles industry would stay for good.

Innovative Names

RBX (Rice in a Box) and Taxi Cab

Moving on, there are also food businesses with innovative names like RBX or Rice in a Box and Tapsi Cab. The former seem to be moving from the usual cart type to kiosk with their dine-in showcase at the franchise fair. The latter reminds us of a similar sounding pizza chain. 🙂

Potato Loops

AFFI Seminars

Lastly, I found this interesting-looking potato product that looks peculiar from our regular French fries. It’s fried but swirled in a stick and called “Potato Loops.” I wasn’t able to taste one but the aesthetics is enough to possibly pique a passers-by’s interest giving it the ‘curious-purchase’ advantage. I think it’s innovative and have a high-market potential in the near future given that it tastes good enough for a snack.

Philippines Franchisees and Franchisors

You still have today and tomorrow to visit the 9th Filipino Franchise Show 2010 at the World Trade Center in Pasay. Tel:(02) 506-8883, 0917-518-AFFI, 347-0153, 534-1134. Email info@tradenetevents@gmail.com or affi.secretariat_raffy@yahoo.com. A ride away from SM Mall of Asia, it opens 11am and closes 7pm.

I gave in to Spanky’s prodding for some comfort food at a newly opened foodie spot in Jupiter street in Makati – Gino’s Eats and Beats – and pulled along 5 more friends.

Gino’s is conveniently located a stone’s throw away from Fiamma and immediately beside The Distillery. The place is not that big but cozy and has a modern feel. It was no surprise that the interiors of this concept restaurant was designed by Team Manila.

Mushroom & Artichoke Spread

And so we grabbed the green and stylish menu and placed some orders. 15 minutes later, the dishes started to come one by one. I think we ordered a little too much, even for a group of 7. It’s good we were still awaiting for a couple of more friends – Jane and her Bubba. 🙂

The resto-bar-type restaurant has a TV monitor which showcased the menu food photos. This certainly was a big factor in our ordering pattern. 🙂

Gino's Dumplings

But looks can be tricky, the taste buds should decide.

First on the spotlight is the Greatest Cheese Quesadillas (P305 – Top Photo). Beef Quesadillas are one of my favorite pica-picas, adding loads of cheese on top just gives it more umph!

Eggs Benedict

This was followed by more appetizers namely Mushroom and Artichoke Spread (P160), Gino’s Dumplings (P195), a pair of Eggs Benedict (P185), and Grilled Sausage with Cheese Sauce (P220). This one’s on cheese overload, nomnomnom!

Then here comes a fiesta of platters initiated by the Fried Platter (P430) with more cheesy combinations of cheese logs, baby squid poppers, and Risotto mashed potato balls served with roasted bell pepper sauce and aioli.

Grilled Sausage with Cheese Ssauce

Fried Platter: Cheese Logs, Baby Squid Poppers, Risotto Mashed Potato Balls served with roasted bell pepper sauce and aioli

Grilled Sticks Platter: 12 sticks of Pork Asian BBQ, Chicken Barbeque in peanut sauce, Pork Pinoy BBQ, and Curry Pork BBQ

The Grilled Sticks Platter (P430) followed consisting of 12 sticks of Pork Asian BBQ, Chicken Barbeque in peanut sauce, Pork Pinoy BBQ, and Curry Pork BBQ

The spicy-lovers dared for a Wings Platter (P405) with 9 pcs of Buffalo wings, Hoisin Honeys and Honey Mustard and carrot sticks.I’m not too sure if it should be spicy…because it’s not. 🙂

Wings Platter: 9 pcs of Buffalo wings, Hoisin Honeys and Honey Mustard and Carrot Sticks

By this time, we were feeling loaded but temptation keeps coming in.

A luscious-looking burger comes into the scene called Greatest Longganisa Burger (P185). It’s actually named Greatest Longga Burger. Sans 100% pure beef, a longganisa burger is almost always better because the Filipino longgnisa is juicier in nature than regular beef. It’s as juicy and flavorful as it is oily and sinful; again with cheese on top. Woah!

Greatest Longga Burger

Jane and Chris finally arrives to the rescue. They didn’t have to order anything as the Grilled Chicken with Mushroom Sauce (P245), the scrumptious Grilled Shrimp Scampi (P270), Angus Belly Salpicao (P270), and Stir Fried Pork and Tofu (P220) also came after them. 🙂

Grilled Chicken with Mushroom Sauce, Angus Belly Salpicao, and Stir Fried Pork and Tofu

Grilled Shrimp Scampi

I had to surrender to the last three dishes and passed on Marsala Pork Chop (P210), Greatest Adobo Flakes (P185), and Beef Garlic Tender Tips.

Marsala Pork Chop, Greatest Adobo Flakes, and Beef Garlic Tender Tips

Nonetheless for NomNom, there’s always room for desserts! 🙂

Gino’s Desserts: Greatest Panna Cotta (P150), Greatest French Toast (P150), Greatest Mango Jubilee(P150), and Gino’s Greatest Vanilla Sundae(P125).

They were all good, creamy, sweet, and sinfully delicious!

Gino's Desserts: Greatests - Panna Cotta, French Toast, & Mango Jubilee

Gino's Greatest Vanilla Sundae

While only Gino’s Dumplings need improvement for my taste, my top three highly recommend ones are the Greatest Cheese Quesadillas, Grilled Sausage with Cheese Sauce, Eggs-Benedict, and Greatest Longganisa Burger. Ok man, they’re four! – so what? 🙂

Interestingly, dinner service ‘eats‘ time is from 6 to 10pm as Gino’s turn into ‘beats‘ with house and hiphop music 10pm onwards. Moreover, you can cross order wines and liquores from The Distillery vis-a-vis order Gino’s from The Distillery. 🙂

By the way, Gino’s is also open for lunch with set meals at only P100 for the Makati office crowd. It opens Mondays-Fridays 11am–3pm. They open again at 6pm for dinner onwards. And of course, a blogger’s best friend – free Wi-Fi! 🙂 Take note however, that their menu is still in the adoption phase and some dishes might change from the menu.

They’re located at Unit A, Ground Level, Valdelcon Building, 20 Jupiter Street, Makati. (632) 519 1272 / (63) 917 885 6969 .

Gino's Eats & Beats

I will end this article with something for you to think about: why do you think most of the menu items have the “Greatest” before ’em? 🙂

Just look at the pictures and tell me you will not try Gino’s Eats and Beats in Jupiter for at least once in your life. Tell me!

The Philippines will join Japan as the second country in Asia to offer Starbucks VIA® Ready Brew starting September 15, 2010.  Starbucks Japan launched Starbucks VIA last April and has sold more than 10 million sticks since then.

So What Is Starbucks VIA Ready Brew?

Is it just another instant coffee, perhaps a little more classier?

Starbucks VIA Ready Brew - Columbia Variety

Starbucks VIA Ready Brew is said to be made from high-quality 100% natural roasted arabica beans in instant and microground form.

Since it is yet to be available, we can only guess the actual taste. But based on the description, Starbucks VIA Ready Brew sets a high expectation of the product being made with “100 percent natural roasted arabica coffee.” We know for a fact that arabica coffee holds much flavor than most other specie of coffee beans.

The Starbucks VIA Ready Brew varieties that will be available in all Starbucks Philippines coffee shops are Colombia, Italian Roast and Decaffeinated Italian Roast.

“Other instant coffees taste flat and lifeless. Starbucks VIA® Ready Brew is different – it’s full-bodied and flavorful, just like the Starbucks® coffee you know and love… We microgrind the coffee in a way that preserves all of their essential oils and flavor.” – starbucks.com

How To Prepare Your Starbucks Instant Coffee (Photo from Starbucks.com)

On Market Opportunities

Starbucks VIA Ready Brew - Italian Roast Variety

Starbucks (NASDAQ: SBUX) announced that the Philippines will be the fourth market to offer Starbucks VIA® Ready Brew.

“We know there is a significant opportunity in the Philippines marketplace for Starbucks VIA® Ready Brew since nearly 100 percent of retail coffee sales come from instant coffee*,” said Howard Schultz, chairman, president and ceo, Starbucks Coffee Company.  “We know rapid innovation for Starbucks VIA® and creating opportunities to further increase awareness and trial of Starbucks VIA® broadens our overall customer base both in the U.S. and in international markets.”

Just like a fresh-brewed cup of Starbucks® coffee, Starbucks VIA® is made with a proprietary, U.S. patent-pending technology to preserve the coffee’s flavor. We can expect more varieties in the future as Starbucks pursue innovation around the Starbucks VIA® platform.

Judgement

Surely, Starbucks Coffee fans and patrons in the Philippines will flock Starbucks coffee stores on September 15 in anticipation of the arrival of Starbucks VIA Ready Brew. What do you think? Will Colombia, Italian Roast or the Decaffeinated Italian Roast variety capture the Filipino Starbucks lover’s taste? 🙂