Love Chef Kel Zaguirre’s sizzling sinigang ! LOCAVORE is Kapitolyo’s new restaurant on the block. Here local food is served in a very delicious and creative way. Mabuhay si Chef Kel!!!
10 Brixton Street, Kapitolyo, Pasig City. Contact no: 632-9600
Here is an episode all about butter. In this feature Dr. Philippe Pouillart takes us to the Beauvais market to buy fresh produce. In the process he explains the nutritional benefits of butter and the other products. This segment also features cooking at the LaSalle Beauvais campus. It’s in French without subtitles..
The grapes of Champagne are Chardonnay, Pinot Noir and Pinot Meunier. We went to a wine growing museum in Verzenay Champagne. It is important to understand viticulture or grape growing to further appreciate wine. The museum’s landmark is a lighthouse on top of a hill. It is a very unusual location as there is no ocean, only an astounding view of vineyards classified as Grand Cru. This edifice was converted to the Phare de Verzenay museum. After the tour, we had a small picnic by the vineyards and visited a nearby small and independent wine producer.
June 2014. Our class visits the large Champagne house of Vranken-Pommery in Reims. It was founded in 1858 and owes much of its success to the widow Madame Louise Pommery.
The cellars are 100 feet or exactly 116 steps below the earth. Our tour guide educates us on the Champagne making process, she explains that the cellar conditions are perfect for storing Champagne. It is cold and dark, we are reminded to stick to the group or we could get lost in this underground world that stretches as far as 18 kilometers underneath the city.
Madame Lousie was a patron of the arts and commissioned artists to carve murals on the walls of the limestone and chalk pits called crayères. This made the tour very interesting, various contemporary art exhibits were also found in the different sections of the cellars.
The tour ended with a tasting of the fine, fruity and bubbly Pommery Brut Royal. Cheers!
Many come to Spain to try authentic paella. Barcelona is one giant food trip with rows of tapas bars and food establishments. Our foodie guide Victor Manuel brought us to the area of Barceloneta. Close to the ocean was a restaurant called Toc del Mar, the food was great and reasonably priced compared to touristy La Rambla or Plaça Reial. Their set menu offered a choice of primers (starter), segons a escollir (main course), and postre (dessert). We sampled three different kinds of paella: paella mixta (meat and seafood), negra (squid ink) and Fideua (paella noodles). We even had authentic crema Catalana (local version of creme brûlée) for dessert and a pitcher of sangria to complete the experience!