Marketman and Cebu's lechon whiz
JOEL BINAMIRA loves cooking and eating good food.
He has been to great restaurants, markets and food stores around the world. He relishes entertaining guests at home with his own cooking, though he has had no formal training in the culinary arts, just 200 cookbooks in his library.
The chef as hotelier
AT THE helm of Days Hotel Philippines is James Puyat Concepcion, both president and executive chef.
He was educated at the prestigious Massachusetts Institute of Technology (MIT) where he finished his Master of Science in Management studies near the top of his class. It was while living...
Chorizo Incorporated
FOR ME, the Jose and Carmen Martinez food legacy holds a treasure trove of memories.
My late Tita Lolita Gaboya was always gifted by them with pintos, a Bogo delicacy wrapped in corn husk and made of young corn and young coconut.
A burning passion for masterpieces
WHAT started as a childhood fascination with flambé has turned into a burning passion for life.
At the age of 10 Nicholo Plaza created his own mango flambe and scared his mom Alicia with its flames. A high school graduate of the Sacred Heart School for Boys, he proceeded to Trent...
Lechon World
SMALL things can really grow into big enterprises, and that’s worth squealing about especially when it rotates around the lechon world.
Zubuchon, the lechon adjudged the most delicious in the world, is now also a restaurant at One Mango on Gen. Maxilom Ave. As its name implies, it offers...
Tweaking pinoy recipes
Tucked discreetly along Orchid St., Capitol Site, is Kuya Jay, a quaint restaurant of Filipino food from recipes tweaked from father and son, Winglip Chang and Anthony Winglip Jr.’s resto chain.
A south american immersion
A QUICK witted dynamo of a fish ball millionaire in his early UP business economics days, James Puyat Concepcion, this time brings to Cebu a menu the size of a continent. Cebu played host to Santiago, a restaurant dedicated to South American cuisine. Please note that Mexico is considered a part...
Love affair with cooking
JOHAN C. YOUNG’S love affair with food began when he was in Grade 3. Being a picky eater under the roof of his late grandfather, William L. Chiongbian, who expected him to eat food served on the table or starve, Johann would cook his own fried rice with leftovers. That’s when he fell in love...
Amazing organics
NESTLED in the hills of Pondol, Balamban, is San Gimignano Wellness Farm, set on 17 hectares of rolling terrain managed by Eleanor A. Rivera. From this farm, she harvests organic herbs, fruits and vegetables which she sells at the Banilad Town Center’s (BTC) weekend market, along with herbal...
Tasty spud at the corner
ARE you a meat and potatoes man, a marathon runner, a hungry triathlete fitness buff, or a tired parent about to drop with empty-bellied kids?
Ciao, bella
IF YOUR son prefers to stay home because you’re cooking his favorite dish—rather than watch a Manny Pacquiao fight—you have to be a great cook.
Eating for a marathon
RUNNING seems to be an in sport these days. Cebu recently held a marathon, a 42-kilometer run. There’s going to be another one this month. This will be the “Great Lapu-Lapu Run 2” on April 18.
Princess
JIA RODRIGUEZ has been spinning her sugar magic for many suns in the land of sugar and spice. Nobody really taught her how then.
