Etiquette de Manille & Red Archon

Posts Tagged ‘Marilen Fontanilla’

Savour Australia at New World Hotel

In Culinaria Icons, Culinary Affairs, Travel and Culture on October 8, 2015 at 4:54 am
Savour Australia at New World Hotel. Enjoy this medium rare grilled Steak Ribeye with corn and cherry tomatoes—

Savour Australia at New World Hotel. Enjoy this medium rare grilled Steak Ribeye with corn and cherry tomatoes—

New World Makati Hotel's Executive Chef Robert Davis

New World Makati Hotel’s Executive Chef Robert Davis

Executive Chef Robert Davis

Executive Chef Robert Davis

Guest Chef Tim Hollands joins the kick off the promotion last week with a curated wine and cheese pairing, followed by a presentation of the special menu items exclusively available during the three-week promotion at the New World Makati Hotel.

Guest Chef Tim Hollands joins the kick off promotion last week with a curated wine and cheese pairing, followed by a presentation of the special menu items exclusively available during the three-week promotion at the New World Makati Hotel.

Enjoy Australia's quality cheese at its best!

Enjoy Australia’s quality cheese at its best!  (Photo by Pauli Antoine)

Cheese Dates starts on October 19 at the Lounge of the New World Makati Hotel; enjoy fine Jindi and Ashgrove cheeses from Victoria and Tasmania, and may be paired with De Bortoli DB Family Selection Wines at The Lounge.

Cheese Dates starts on October 19 at the Lounge of the New World Makati Hotel; enjoy fine Jindi and Ashgrove cheeses from Victoria and Tasmania, and may be paired with De Bortoli DB Family Selection Wines at The Lounge. (Photo by Pauli Antoine)

Savour Australia at New World Hotel this October until the 8th of November 2015.

Savour Australia at New World Hotel this October until the 8th of November 2015.

Caviar Etiquette

In Articles on May 28, 2014 at 6:14 am
The clean taste of Calvisius caviar is exquisite! Each caviar tin is traceable to the sturgeon it came from. Because of its sustainable practices, Calvisius Farm contributes to the protection of the sturgeon and the environment.
Calvisius Caviar Lounge .  The Four Seasons Hotel New York . Caviar Etiquette Article by Pauli Antoine . Photography by Paolo Porquez

Calvisius Caviar Lounge . The Four Seasons Hotel New York . Caviar Etiquette Article by Pauli Antoine .              Photography by: Canada-based international photographer,  Paolo Porquez

What I have learned at the Calvisius Caviar Lounge is all about appreciating premium roes caviar, on taste, connoisseurs or the Russians refer to this as, “Malossol quality”, meaning “low in salt content”. It is best to know about caviar to appreciate the quality and taste. Best caviar comes from sustainable farmed sturgeons that grow in a perfect environment. Just like coffee comes from the most premium beans and wine comes from the best vines and perfect terroir.

What I have learned at the Calvisius Caviar Lounge is all about appreciating premium roes caviar, on taste, connoisseurs or the Russians refer to this as, “Malossol quality”, meaning “low in salt content”. It is best to know about caviar to appreciate the quality and taste. Best caviar comes from sustainable farmed sturgeons that grow in a perfect environment. Just like coffee comes from the most premium beans and wine comes from the best vines and perfect terroir.

Vice President Tommaso Mazzarella and Pauli Antoine at Calvisius Caviar Lounge, Four Seasons Hotel, 57 East 57th Street, New York.  Caviar EtiquetteTips by Pauli Antoine @Calvisius Caviar @FourSeasons Hotel New York featured by Asian Dragon Magazine April 2014 Issue Make reservations two weeks in advance. — at Four Seasons Hotel New York.

Vice President Tommaso Mazzarella and Pauli Antoine at Calvisius Caviar Lounge, Four Seasons Hotel, 57 East 57th Street, New York.
Caviar EtiquetteTips by Pauli Antoine @Calvisius Caviar @FourSeasons Hotel New York featured by Asian Dragon Magazine April 2014 Issue
Make reservations two weeks in advance. — at Four Seasons Hotel New York.

Demystifying the Regal Roe by Pauli Antoine Calvisius Caviar @FourSeasons Hotel New York, Asian Dragon Magazine April 2014 Issue — at Four Seasons Hotel New York.

Demystifying the Regal Roe by Pauli Antoine Calvisius Caviar @FourSeasons Hotel New York, Asian Dragon Magazine April 2014 Issue — at Four Seasons Hotel New York.

Caviar Etiquette Tip #09. It is considered poor manners to indulge in more than a couple of spoonfuls of caviar in the company of others ~ Pauli Antoine

Caviar Etiquette Tip #09. It is considered poor manners to indulge in more than a couple of spoonfuls of caviar in the company of others ~ Pauli Antoine

 

POTATO MARCH: Laguna Garden Café, Cebu

In US Potato on March 3, 2014 at 3:10 am
One of my many favorite US Potato dishes is the Patatas Tinapa Croquetas with Pako Salad with Lychee surprise! Oh so good!

One of my many favorite US Potato dishes is the Patatas Tinapa Croquetas with Pako Salad with Lychee surprise! Oh so good!

On the first day of March, the U.S. Potato Board kicks off USPotatobilities at top restaurants in the splendid Queen City of the South! Try the piquant USPotato rendition of Cebu’s creative chefs!  I tried them all when I hopped on a USPotato Safari.  I’ll tell you which ones are the must-try’s. Laguna Garden Café.  We had a scrumptious lunch prepared by Chef Raki Urbina at the upper level of Laguna Cafe, overlooking the Ayala greens.  One of my many favorite US Potato dishes is the Patatas Tinapa Croquetas with Pako Salad. The Okoy de Patatas was a wonderful surprise! All hands were on the table, crazily dipping the okoy in vinegar.  It’s really meant for sharing, but when you taste it, you’d want to have it all for yourself! As a dessert lover, I can’t say no to Buchi Halaya and Ube Patatas Halaya. How ingenious!

The Okoy de Patatas was a wonderful surprise! All hands were on the table, crazily dipping the okoy in vinegar.  It's really meant for sharing, but when you taste it, you'd want to have it all for yourself!

The Okoy de Patatas was a wonderful surprise! All hands were on the table, crazily dipping the okoy in vinegar. It’s really meant for sharing, but when you taste it, you’d want to have it all for yourself!

You can't say no to Buchi Halaya and Ube Patatas Halaya!

You can’t say no to Buchi Halaya and Ube Patatas Halaya!

The Spirit of Sustainability in the vineyards & winery of St. Francis

In Cosmic Green on February 10, 2014 at 1:07 am
Christopher Silva, President & CEO of St. Francis Winery & Vineyards and Pauli Antoine of Etiquette de Manille in the Old Vine Zinfandel Vineyards

Christopher Silva, President & CEO of St. Francis Winery and Vineyards and Pauli Antoine of Etiquette de Manille in the    Old Vine Zinfandel Vineyards

“With success comes responsibility to future generations who will live and work here as well. Engaging in green practices is the right thing to do….”—Christopher Silva

“With success comes responsibility to future generations who will live and work here as well. Engaging in green practices is the right thing to do…”—Christopher Silva . F&B World | http://www.hip.com.ph | December 2013-January 2014 | The Green Issue

St. Francis Winery has taken aggressive steps in water and creek conservation, recycling, eco-friendly packaging, and created an on-site sustainable vegetable garden for its highly-regarded culinary programs. Photography by Paolo Porquez

St. Francis Winery has taken aggressive steps in water and creek conservation, recycling, eco-friendly packaging, and created an on-site sustainable vegetable garden for its highly-regarded culinary programs. Photography by Paolo Porquez

St. Francis Winery & Vineyards

For more than 35 years, St. Francis Winery has handcrafted award-winning luscious, elegant, fruit driven wines that best interpret the richness and distinct varietal characteristics of Sonoma’s unique, diverse terroir.

For more than 35 years, St. Francis Winery has handcrafted award-winning luscious, elegant, fruit driven wines that best interpret the richness and distinct varietal characteristics of Sonoma’s unique, diverse terroir.

130710PP3327

“Sustainability is not just about safeguarding the ability of future generations to meet their needs. It calls for a laser-like focus to improve what we have, here and now.”—Christopher Silva

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Charcuterie 

Housemade Smoked Salmon Rillettes

Sauce Gribiche | Frisée

Virginia Ham Sandwich

Whipped Butter | Housemade Pickles | Cumberland Sauce

Housemade Pastrami

Housemade Sweet Currant Sauerkraut

Whole Grain Mustard

Pickled Vegetables | Crostini

Fantastic Chardonnays, luscious Merlots, full-bodied Cabernet Sauvignons and “Old Vines” Zinfandels from 60 to 110-year old vines. Christopher Silva, President & CEO of St. Francis Winery & Vineyards and Pauli Antoine of Etiquette de Manille

Fantastic Chardonnays, luscious Merlots, full-bodied Cabernet Sauvignons and “Old Vines” Zinfandels from 60 to 110-year old vines. Christopher Silva, President & CEO of St. Francis Winery & Vineyards and Pauli Antoine of Etiquette de Manille