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“Munch” (to chew or eat audibly or with pleasure) and “Gulps” (to swallow rapidly in large amounts). A blog that sprung out of two sisters' passion for food. A compilation of food trips, food finds, recipes and other information akin to food. Be it high end or street food. Be it home-cooked or chef-made. Be it eaten hot or cold. Be it eaten cooked or raw. Let’s list and hunt for ingredients..let’s chop, slice, dice, mince, julliene..let’s boil, marinate, poach, bland..let’s stir-fry, barbecue, deep fry, bake..let’s plate and decorate..let’s mix, blend, squeeze and concoct. Let’s share recipes and other food information. Let’s Munch and Gulp..Bon Appetit and Cheers! =]

Tuesday, June 14, 2011

Independence Day Celebration at Meranti, Two Serendra: Filipino Flavors with Chef Jackie Laudico and Chef Sau del Rosario

Appetizers: Sisig, Kilawin and Empanada

We had an advanced Independence Day treat at Meranti, Two Srendra last weekend. It highlighted the Meranti’s Culinary Studio, a state-of-the-art kitchen and dining area within The Living Museum. Done to professional standards, the Culinary Studio can accommodate about 30 people who can share and indulge in delicious gastronomic delights.

We had a taste of masterpieces by Chef Jackie Laudico and Chef Sau del Rosario as they showcased some of the country’s tasty dishes from each of our three regions.

“There’s no better way to celebrate Philippine Independence than with a delectable serving of famous Filipino cuisines,” says Jennylle Tupaz, Project Development Group Head of Alveo Land “Two Serendra is commemorating an eventful day for the nation with a display of passion for cooking and creativity.”

Three Mangoes Mousse and Tibok-Tibok

Fish, Chicken and Paella

Kakanin (Filipino-style) Maki

Cream Puff and Fresh Fruits

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