Green Art provides the best organic live microgreens for the discerning chefs and foodies by @green_art_ph #organic #local #urbanfarming #microgreensarehere #farmtotable #pauliantoinedines #greentable #etiquettedemanille
Archive for the ‘Culinaria Icons’ Category
Green Art
In Cosmic Green, Culinaria Icons, Culinary Affairs, Healthy Snacks, Table Etiquette, Uncategorized on April 9, 2017 at 1:01 pmSpanish Food Festival at Diamond Hotel Manila from April 3-9, 2017
In Articles, Culinaria Icons, Culinary Affairs, Spanish Food on April 4, 2017 at 4:26 am#ExquisitaComidaEspañola Relish these exceptional culinary treats by Diamond Hotel’s newest Spanish Executive Chef Francisco Coque—Mejillones a la Vinagreta (Mussels with vegetable vinaigrette), Cochinillo Asado (Roasted whole Suckling Pig stuffed with truffle rice) and Paella Negra served with Aioli. Enjoy the Chorizo, Salchichon and Jamon Iberico. Cheese lovers—savor unlimited Manchego, Majorero, Idiazabal cheeses and pair them with your favorite wines. Over coffee and sweet conversations, don’t miss the Churros con Chocolate, Tocinillo de Cielo and Crema Catalana. Diamond Hotel Philippines’ Spanish Food Festival from April 3 to 9, 2017.
SPANISH FOOD FESTIVAL AT DIAMOND HOTEL For restaurant reservations, call (632) 528-3000 ext. 1121.
Diamond Hotel Philippines is located at Roxas Boulevard corner Dr. J. Quintos Street, Manila. For inquiries, please call (632) 528-3000 or email guestservices@diamondhotel.com. For more information on Diamond Hotel Philippines, please visit www.diamondhotel.com. For hotel updates and special offerings, follow the hotel on Facebook, YouTube and Google+ at Diamond Hotel Philippines, and Instagram and Twitter at DiamondHotelPh.
Tea Vignettes and Romance Stories
In Articles, Culinaria Icons, Culinary Affairs, Tea Etiquette, Uncategorized on September 24, 2016 at 3:22 amHIGH 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.
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 amFROM 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.
Something 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
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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 pmChef Tim Hollands, Executive Chef Robert Davis, Marilen Fontanilla, New World Hotel, Rivka T. Nagtalon
Savour Australia at New World Hotel
In Culinaria Icons, Culinary Affairs, Travel and Culture on October 8, 2015 at 4:54 amAustralian Oranges Now in Season!
In Cosmic Green, Culinaria Icons, Culinary Affairs, Tea Etiquette on July 30, 2015 at 10:56 amFilipino Culinary Treasures at Diamond Hotel
In Culinaria Icons, Travel and Culture on June 5, 2015 at 2:47 amYou have to try Chef Marko’s Goto with Foie Gras Cubes and Crispy Tofu, Calamansi Slices, Boiled Quail Egg, Fish Sauce, Spring Onions, Crispy Shallots, Fried Garlic…
LYON, FRANCE – Pastry Team Philippines makes it to World Pastry Cup 2015
In Culinaria Icons, Uncategorized on January 24, 2015 at 7:39 pmCoupe du Monde de la Pâtisserie-pastry’s equivalent of the Olympics-