Friday, May 15, 2009


When Chef in Black Emmanuel Stroobant came to Manila, I was thrilled to come to the event.  He was doing a demo for USDA using California Raisins and U.S. Meats which was held last March at the Hyatt hotel function room.

Here's what he prepared:

U.S. Pork Short Ribs American Style and California Raisins Infused with Barbecue Sauce

U.S. Roast Beef Salad with Togarashi and California Raisins Dressing
Marinated California Raisins and Roasted U.S. Beef Rib Eye in Hay Crust

Oen Braised U.S. Pork Shoulder Butt Kakuni Style With Stuffed California Raisins and Onions

California Raisin Marine Au Cafe
Then last month, Ming Tsai came to Manila and did a demo for Kyocera at the Rockwell tent.

Here, he's talking about his experiences in Iron Chef.

And here we are with the Pastry Alliance of the Philippines goofing around with a test shot and here we are with Ming.


This lovely box was delivered to my doorstep the other day by my mom who had just arrived from Tokyo.  She went on a trip there for ten days and since we weren't able to join her, she made sure she brought something back that I would really love.

I would receive a box of these lovely macaroons when friends would come back from Paris.  I have to tell you, once you take a bite of these, you'd never want to try any other macaroon anymore.  I see a lot of these macaroons being sold at bakeshops here but they really don't have the same texture and flavor of the original one...which is this one.  The flavor I love the most is the pistachio and the raspberry.

Later this afternoon, I'm going to invite some friends over for a tea party.  I'll be serving scones with cream and jam, little tea sandwiches and these macaroons.  Come on over and join if you can :-)