Thursday, November 24, 2011

Nothing but food

This week was pretty much all about food.

Throughout much of this week, J and I had been exchanging notes on lunch places because -- very uncharacteristically for either of us -- I'd been busy having lunch out and he'd been at his desk working through lunch and having all kinds of strange food combinations. It's usually the other way around because J doesn't like going out at night much and my life involves dinner about 350 nights out of the year.

TASTELESS VS. TAKEOUT

One day I had lunch at a pretty well-known steakhouse in Makati and their famed prime rib had tasted like cardboard, so I'd made a mental note to myself not to eat their again unless someone else invites. Meanwhile J had worked diligently through a much better takeout lunch. J had asked me after I'd described my tasteless lunch: "Did you complain to the owner?" I replied: "I couldn't. I'd just been invited so even if it was awful, I would have said it was delicious."

Then another day, I'd had a very good lunch at the Tivoli of the Mandarin Oriental and just as I'd finished lunch, a BBM came through from J.

COMPLICATED COMPARISONS

He messaged: "I worked through lunch again today. I had a sandwich and a sausage." Apparently someone had given him a very good sandwich and then he'd sent his messenger out for a sausage nearby as he was still hungry after the sandwich.


I told him, rather smugly: "So yesterday you had a better lunch than me, but today I had a better lunch than you." I mean, few lunches can really be better than Tivoli, so I was pretty sure I had trumped J's takeout lunch. Call it friendly competition.

"My sandwich was better than your lunch, but your lunch was better than my sausage," he messaged back. I sighed and smiled. It was classic J. Then I texted him back: "Even your comparisons are complicated." I always tease him that he's terribly complicated, but he's probably the only one who doesn't agree with me on this one. And yes, we talk like this all the time, but it's all in good fun.

A NICE MEAL NEXT WEEK

Then today he finally left his self-imposed hibernation for lunch and he'd gone to a pretty nice restaurant. From there he BBM-ed me his location -- it was a restaurant I haven't been to yet -- and he added the magic words: "It's pretty good." He must've still been eating while he was BBM-ing.

Then he asked me: "Want to eat here next week?"

Yeah, I was up for a nice meal with him next week. We checked schedules and settled on the details, and then it was back to work for the afternoon. But not before he BBM-ed: "I'm afraid to read your next blog. I'm likely in it again." There was a smiley face at the end, so I'm guessing he isn't too displeased with the whole idea.

I burst out laughing when I read this. Then I sent him the biggest smiley face I could find on my Blackberry, with the following words: "How well you know me."

A FEAST TO END ALL FEASTS

My foodie week doesn't end here either. Today is a complete food day and I'll write more about it afterwards. But I can tell you that I have a very major degustation lunch and dinner scheduled -- and I am so looking forward to these.

This weekend, as well, Travelife Magazine is co-organizing a very big Christmas event in cooperation with the Peninsula Manila and Color It Christmas, one of the top decorating outfits for the holiday season, and together with a neighborhood association. I can't give out the details of the neighborhood association until after the event is through, but I can certainly share with you the details of the food we've prepared. We've been laboring over the details all week and it looks like one amazing feast to end all feasts.


If this menu list looks humongous, please bear in mind that we're feeding a total of at least 350 people. And maybe after this, we'll run for elections...haha. Thank you to the ambassadors and their ladies who are kindly sharing some delicious dishes from their home countries, and to the fantastic restaurants donating their best dishes.

THE MENU THIS SUNDAY

APPETIZERS

Swiss Cervelat Salat & Pretzels

Century Tuna Red Risotto Balls

Century Tuna Red Pate in Choux Pastry

Argentina Corned Beef Gold Flamenco Maki

Argentina Ham Gold with Cheese and Olive Skewers


CHEF CK KALAW for XO46 BISTRO

Tahong Bagoong-Kamatis

Dulong at Galletas


THE ALPHA/ CHEF BILLY KING

Salmon Roulade in Dill Mustard Dressing


CHEF’S QUARTER

Panizza

------------------------------------------------------------------------

MAIN COURSES

Nasi Goreng

Satay Ayam

H.E. & MADAME YOHANES KRISTRIATO SOERYO LEGOWO

Ambassador of Indonesia


Sri Lankan Curry

H.E. NAWALAGE BENNETT-COORAY

Ambassador of Sri Lanka


Swiss Mini Cheese Quiche

H.E. & MADAME IVO SEIBER

Ambassador of Switzerland


CHEF CK KALAW for XO46 BISTRO

Adobong Batangas

Bangus Salpicao


THE ALPHA/ CHEF BILLY KING

Double Baked U.S. Beef with Barbecue Sauce

Lamb Ragout

Grilled Boneless Chicken Lemongrass Marinade

Bangus Teriyaki Croquets

Baked Conchiglie Pasta


DUO

Marinated Boneless Chicken in Peanut Sauce

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DESSERTS


CHEF CK KALAW for XO46 BISTRO

Mala-Ubeng Panaginip

Mango Mabuhay


SWEET BELLA

Hot Chocolate Station

Ensaymada Queso de Bola

Cheese Rolls


THE ALPHA/ CHEF BILLY KING

Bread Pudding Enhance with Raisins

Dark and White Chocolate Mousse Gateau


SWEET BELLA'S Symphony of Cakes

Chocolata Trio

Banff

Midnight Hazel

Mango Passion

Pearl

Strawberry Cheesecake

Mini Red Velvet


SWEET BELLA'S Symphony of Pralines

Choco Rocks

Choco Crumble

Chocolate Bonbons

Cheese Tartlets

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WINES

Assortment of reds and whites provided by:

GOLD SPONSOR

PREMIER WINES & SPIRITS


SILVER SPONSOR:

PREMIUM WINE EXCHANGE

------------------------------------------------------------

CHILDREN'S MENU

with entertainment provided by GYMBOREE


Spaghetti by Bubba Gump


Pork barbecue

Fried chicken

Pizza

Chocolate fondue station

Dirty ice cream

Chocolate chip cookies

* * *

And yes, there's more food!


Other dishes provided by residents

Salad Bar

Pasta station

Swiss Cervelat Salat & Pretzels

Samosas

Hainanese Chicken

Lumpiang Ubod

Roast calf

Roast pig

Chicken curry

Meatballs

Baked pasta

Pancit Palabok

Sweet & sour pork

Menudo

Pastel de Lengua

Baby back ribs

Turkey

Seafood pasta

Sausage rolls

Baked fish fillet with mushrooms & truffle oil

Mini Shawarma

Pinsec Frito

Pork barbecue

Maple glazed ham

Panamanian Rice

Callos Madrilena

Lengua with mushroom sauce

Meat Pies

Feijoada

Bangus with Cherry Tomato Pasta

Argentina Corned Beef Gold Cannelloni or Empanada


Other desserts:

Cheese station

Lamingtons

Gingerbread House

Halo-halo station

Bibingka

Lemon squares

Suman


Plus

Sauvignon Blanc

Monkey Bay

Swiss White Wine

* * *


Travelife Magazine's
Oct-Nov 2011 Issue
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