MESCLUN RESTAURANT AND CAFE

I was invited to attend when  The Linden Suites launched the Mesclun Restaurant and Café last October 18. I was told that they would invite us to come back so we could savor what they have to offer. I actually asked Ms Kathy Salenga the director of  marketing for The Linden Suites what Mesclun (?mes-kl?n) meant. She said that Mesclun (?mes-kl?n) is widely used as a food term referring to a combination of —or a salad made with— young tender greens (such as lettuce, arugula, and chicory). The true origin of the term, however, comes from old Occitane, literally and simply meaning “mixture”.

From what I understood This new dining experience at the business community in Ortigas is inspired by Chef Katrina’s personal travels and collaborations with her team. Continue reading »

Sweet Love Affair at Chefs on Parade 2013

cop 2013

Chefs on Parade (COP) 2013 is just around the corner! On February 28 to March 3, 2013, SMX Convention Center will be buzzing with competitions, culinary demonstrations, workshops and more.

COP 2013 has partnered with the Puratos Group of Belgium to bring in three (3) of their company’s chefs from Belgium to do workshops and demonstrations at SMX, during the 4-day COP 2013 event.  Puratos is a company that specializes in developing, manufacturing, and supplying ingredients to bakers, confectioners, chocolatiers and caterers.  Their chefs will delight visitors of Chefs on Parade with workshops on  breads, desserts as well as chocolate.

Chef Benny Vervaeck is currently the International Technical Advisor for Bakery for the Puratos Group.  He will do a demonstration on authentic European breads.

Chef Ludo De Kok who is currently the Technical Advisor for Patisserie for the Puratos Group will conduct a workshop on European desserts that will surely delight COP visitors.  The workshop will be aptly called ‘Sweet Seductions’.  Recipes using products like cake mixes, fruit fillings, glazes and non-dairy creams will be demonstrated by Chef Ludo De Kok. Continue reading »

Frabelle Foods Crowns First Foodie Chef

Frabelle Foods has just concluded its first Frabelle Foodie Chef competition which had contestants inventing an original dish that incorporated the company’s extensive line of meat products.I personally believe that Food is music to the body, music is food to the heart. You know who likes food? Everybody. Everybody alive, almost by definition, enjoys eating,  Continue reading »

CRUSTED CHICKEN CORDON BLEU WITH ROASTED GARLIC AND OLIVE WHITE SAUCE

Ingredients:

Chicken Breast Fillet

Ham

Cheese

Garlic

Spring Onions

Cream

Olives

Salt

Pepper

Sugar

Butter

Four

 

Procedure:

ROLL

  1. Prepare the Chicken fillet. Season it with salt, pepper, and lemon juice.
  2. Mince a half clove of garlic then roast it until it turns into brown then set aside.
  3. For the Crust: Mix 1 cup of flour and butter. Roll it until it becomes thin.
  4. Assemble your roll with crust at the bottom followed by Chicken fillet. Ham, cheese, spring onions, and roasted garlic then roll it.
  5. Fry the roll in low heat for 10 minutes.

SAUCE:

  1. Melt butter in the pan.
  2. Sauté the chopped olives
  3. Pour the cream then add lemon juice, salt, and pepper to taste.

Better to invest in learning how to cook because that skill will last a lifetime than looking at fur coats for sale