Etiquette de Manille & Red Archon

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Tea Vignettes and Romance Stories

In Articles, Culinaria Icons, Culinary Affairs, Tea Etiquette, Uncategorized on September 24, 2016 at 3:22 am

HIGH OR LOW TEA?

“High” and “low” refer to the height of the table—high for dining, low for parlor furniture.   High tea was a working-class family meal served on a high table at the end of the workday between 5 to 7 pm.  Afternoon tea or low tea, was traditionally an elite social gathering with doilies and dainty foods served between 3-5 pm on low tables.

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Quality tea cakes, meticulously crafted by the chefs of Raffles Makati with premium U.S. dried fruits and nuts imported by Dane International #USNuts #USDriedFruits #DaneTeaSalon

Royal Tea: Afternoon tea with a glass of sparkling white Zinfandel by Beringer Vineyards, and carefully crafted sweets using premium U.S. dried fruits and nuts imported by Dane International #DaneTeaSalon #BetterBeckons #BeringerPH #happylivingwine

Chefs, restaurateurs, food journalists and friends gathered once again to have some tea. Guest of Honor Eloisa Klecheski acknowledged the good efforts of  Aida Garcia and Elaine Gatchalian of Dane International,  Kathy Yao Santos of Happy Living, and Vicky Choi of PTC Commercial.

Thoughtfully selected menu featuring the best dried fruits and nuts, delectable sausages, and beautiful wines from the United States.

Friends joined one of the afternoon tea salon games—Name that Romantic Tune

There are “tea-centric” variations you can adapt when hosting afternoon tea.

Bridge Teas. Custom dictates bridge games begin at 1 pm followed by casual or elaborate tea at 3 pm.

Cream Tea. Very light—scones, Devonshire cream and preserves.

Light Tea. afternoon Tea excluding assorted sandwiches and savories.

Luncheon a la afternoon Tea. Ah, the best of both worlds so as not to forsake teatime. Many establishments wisely offer afternoon tea menus during luncheon hours.

Strawberry Tea. Traditionally served during spring and summer, with fresh strawberries, whole or sliced, with Devonshire cream and granulated, brown or confectionery sugar.

Tea Dance or Thé Dansant (French, literally dancing tea) is an afternoon or early-evening dance among women of leisure and men of prominence. The fashion was as elaborate as the music, from Ragtime, Tango to the Charleston. Special china porcelain with a gold border was created to celebrate the popularity of the Tango Teas.

Always a pleasure to design Afternoon Tea Salon events for Dane International Commodities.  #DaneTeaSalon

Etiquette de Manille designs Afternoon Tea events with etiquette instruction. #teavignettes #romancestories #teaetiquettebyPauliAntoine #PauliAntoine #EtiquettedeManille

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“There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.”  ~Henry James, The Portrait of a Lady

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#Nobulent dishes by Nobu New York’s Filipino Executive Chef Ricky Estrellado

In Articles, Culinaria Icons, Culinary Affairs, Japanese Fine Dining, Service Etiquette & Protocol, Travel and Culture on August 21, 2016 at 5:07 am
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FROM NEW YORK TO MANILA—Filipino Executive Chef Ricky Estrellado featured special Omakase set menu dinner of classic Filipino dishes infused with Japanese-Peruvian inspirations last August 18 & 19, 2016.  It was a wonderful collaboration with Nobu Manila’s Michael de Jesus.

NOBU Tartar 2016Something fresh and healthy—Tuna Kinilaw Tartar with Kizami Wasabi. I ordered and paired this with Matsuhisa Private Selection Russian River Valley Chardonnay, California. Cheers!

Soft seating lounge tables for relaxed dining; diners may also choose to reserve the dining table, sushi bar, the patio or the floating cabanas. Check out the leaf inlay ceiling at the main dining hall.

Omakase onegaishimas, this means “Chef, I’m in your hands”. Omakase is the Japanese tradition of letting a chef choose your order. The word means “I will leave it to you.” It’s a fine Japanese practice that gives the chef artistic liberty and the diner an unforgettable dining experience. Here are the #Nobufied dishes—

Zensai [Appetizer] or hors d’oeuvre \ȯr-ˈdərv\ . Sisig, Foie Gras, Gyoza Cone

Tuna Kinilaw Tartar with Kizami Wasabi

サラダSarada [Salad] Green Papaya Salad in Shiso Crepe and Lapu Lapu with Jalapeno or Matsuhisa Dressing

Yellowtail New Style with Green Mango Salsa

スープ Sūpu [Soup] Spiny Lobster Tempura Miso Sinigang Consomme

Shusai [Main Dish] Sous Vide Crispy Pata with Amasu Ponzu and Brussel Sprouts “Laing”

Beef Short Ribs Kare-Kare Anticucho

Su·shi—Saba Tinapa Syle, Local Tuna Toyomansi, Whitefish Sharshado Style, Salay Salay Paksew, mixed Seafood Kilawin Taco

デザートDezāto [Dessert] Nobu Style Halo-Halo #Nobulent sweet endings!
This extra fine shaved ice is just like the tip of the iceberg, topped with chewy mochi and other fine ingredients beneath were passion fruit, coconut milk, berries, beans, flan, ice cream…yummy and another pleasant surprise, there were crunchy bits of Matcha chocolate in my Halo-Halo. Again, I’m #Nobufied Lovely Omakase set menu dinner of classic Filipino dishes infused with Japanese-Peruvian inspirations by Nobu New York’s Exec Chef Ricky Estrellado and Nobu Manila’s Michael de Jesus #PauliAntoine #pauliantoinedines #etiquettedemanille #fineserviceetiquette #NobuManila #Nobu

NOBU MANILA 2016-2

Enjoy your stay in this 68 sqm suite, just a few steps away from Nobu Restaurant Manila.

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Healthy California Raisins Cookie Recipe by Chef Miko Aspiras

In Articles, Culinary Affairs, Desserts, Healthy Snacks, Tea Etiquette on June 7, 2016 at 1:23 pm
California Raisins 2016-27

#healthycalraisins

California Raisins Cookie recipe, personalize it with the topping of your choice…

Ingredients
170g California Raisins
100g brown sugar
25g white sugar
112 g unsalted butter (softened but not melted)
2 pcs egg whole
195g All purpose flour
2g baking soda
2 g iodized salt
1 g baking powder
2 g vanilla extract

Procedure:

  1. Sift all dry ingredients together, set aside.
  2. Using a hand mixer or a standing mixer, cream the butter white and brown sugars using a paddle attachement until mixture is light and airy.
  3. Add in eggs one at a time, add in vanilla extract.
  4. Using a rubber scraper or spatula, fold in dry ingredients lightly and evenly.
  5. Lastly fold in raisins.
  6. Spread mixture in a flat baking tray and chill until dough is firm.
  7. Scoop cookie mixture (30g each) on a non-stick baking tray
  8. Bake at 170 degrees C for 6 minutes.

California Raisins are available in leading super =markets nationwikde. To know more about California Raisins, visit http://calraisins.org/ and www.cararaisins.com or like them at Facebook at http://www.facebook.com/RACASEAN/.

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#healthycalraisins

 

Healthy California Raisins

In Desserts, Etiquette for Children, Healthy Snacks, Tea Etiquette on June 7, 2016 at 1:18 pm

#healthycalraisins #healthysnacks #raisinstogo for everyone

Healthy California Raisins and Afternoon Tea Table Setting

In Articles, Culinary Affairs, Desserts, Healthy Snacks, Table Etiquette, Tea Etiquette on June 7, 2016 at 12:58 pm
California Raisins 2016-16

#healthycalraisins

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Healthy California Raisins with Chef Miko Aspiras

In Culinaria Icons, Culinary Affairs, Desserts, Healthy Snacks, Tea Etiquette, Uncategorized on June 7, 2016 at 12:35 pm

#healthycalraisins with Chef Miko Aspiras, California Representative Richard Lieu and Dane International Commodities Inc. Aida Garcia.

VINEXPO HONG KONG 2016 OPENS

In Articles, Tasting Notes, Travel, Wine, Wine is King on May 25, 2016 at 3:45 am

THE LARGEST INTERNATIONAL WINE + SPIRITS SHOWCASE SET TO WELCOME 17,000 professional visitors, 1,300 exhibitors and 33 producing countries over the three day show which runs from May 24-26 2016.

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(Hong Kong May 24, 2016) – Ms Rosanna Law, JP Acting Commissioner for Tourism of Hong Kong, Mr. Ettore Francesco Sequi, Ambassador of Italy in Beijing and Mr. Anthony Lau Executive Director of the Hong Kong Tourism Board joined Chairman Mr. Xavier de Eizaguirre and Mr. Guillaume Deglise CEO of Vinexpo Hong Kong to welcome esteemed guests, wine exhibitors, trade professionals and media to the 2016 show at the Hong Kong Convention & Exhibition Centre.

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3 Days with famous faces and acclaimed brands, with 33 producing wine countries—masterclasses, seminars, tastings and trade, across three levels of the Hong Kong Convention and Exhibition Centre.  Pauli Antoine, VINEXPOHK2016

 

Champagne Lounge

In Articles, Tasting Notes, Travel, Wine, Wine is King on May 18, 2016 at 2:20 pm

Tasting Notes by Pauli Antoine . The Champagne Lounge, a first-of-its kind in Asia held at ProWine Asia Singapore last April 2016.  Sampled the best Champagnes: Angel, AIMÉ CARTIER, BROCARD PIERRE, CATTIER, DUMANGIN, Remy Massin, Pierre Mignon, Tendil & Lombardi and TAITTINGER http://www.champagne-lounge.fr

Champagne Lounge: Angel Champagne

In Articles, Tasting Notes, Uncategorized, Wine, Wine is King on May 18, 2016 at 1:58 pm
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Tasting Notes by Pauli Antoine. This Angel Champagne appeals to the style conscious consumer. You will love its bottle presentation, packaging and sensitive pricing.  I  fell in love with the “White Angel”.  Angel is a cuvée blended from three different grape varieties: Chardonnay, Pinot Noir and Pinot Meunier.  Pauli Antoine at The Champagne Lounge at ProWine Asia Singapore April 2016 . Angel Champagne http://www.liquidfx.my

Champagne Brut: The colour is intense, the nose is fresh with  a precision to the pear, green apple, white flowers and mineral aromas. Long and elegant finish.

“The White Angel” Champagne Brut Rose: The colour is delicate while the nose is intense with layers of small red berries, pomegranate, strawberries, and floral bouquet. The finish is delicate.

Champagne Brut Vintage: The colour is intense with fruity aromas. There is
the depth and richness of brioche, quince, pear, and toasted nut aromas. This wine has a wonderful length and sublime finish.

Tasting Notes by Pauli Antoine

In Articles, Uncategorized, Wine, Wine is King on May 16, 2016 at 1:13 pm

Masterclass with WSET at ProWine Asia

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WINE & SPIRIT EDUCATION TRUST, WSET  is regarded as the international standard in wine and spirit education for professionals and enthusiasts.

When you are buying wines, what does the seller mean by  “well-balanced” and how do you check that?

The language of wine: a Systematic Approach to Tasting by Jude Mullins DipWSET – International Director, WSET

Jude Mullins guided us through the language of WSET’s Systmatic Approach to tasting, which is increasingly becoming the language of the international wine professional. At the masterclass of Mullins, we identified the key characteristics of particular wines and how to describe those characteristics at the right level.

For a systematic approach to tasting wine, you start with the right questions—

Here are some ways of questioning. Example: What is the appearance of this wine? Clear or Hazy? What is the intensity of this wine? Pale or Deep?

WSET Systematic Approach to Tasting Wine

  • Appearance – clarity, intensity, colour
  • Nose – condition, intensity, aroma, characteristics
  • Palate – sweetness, acidity, tannin, body, flavour, characteristics, finish
  • Conclusions – quality

Appearance

  • clarity – clear – hazy
  • intensity – pale – medium – deep
  • white wine – lemon – gold – amber
  • rosé – pink – salmon – orange
  • red – purple – ruby – garnet -tawny

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