NORTHERNliving April 2014 Volume 8 | Issue 8
ON WATER
CONT ENTS
NORTHERNliving GROUP PUBLISHER BEA LEDESMA BRAND AND COMMUNITY EDITOR DIANNE PINEDA ASSOCIATE MANAGING EDITOR KAT PATIÑO-MARQUEZ EDITORIAL ASSISTANT MARAH S.D. RUIZ CREATIVE DIRECTOR NIÑA MUALLAM JR. ART DIRECTOR MARIA AIAM ANGELES
12 COVER STORY Photographer Charles Buenconsejo’s meditations on water
APRIL 2014 02 HEALTH Hydration, ventilation and meditation are vital this summer 04 SPACE Texture and function are the recurring patterns in Ryan Villamael’s studio 08 NORTHERNER Cibbie Gonzales begins his mission as he grows his green business 18 STYLE Subdued hues are the loudest expression of loneliness
23 BEAUTY Factor in sun protection in your beauty regimen 24 EATS Drink in the details at Detalle Bar + Kitchen 28 RECIPE Honeydew melon and lime meet in this refreshing popsicle 30 FIXTURE Fozzy Dayrit paints the world with words 32 THE GET An alchemy of two classic styles
22 MARKET Fashion in whites and blues set the theme this summer
Still Water glimpse of its profound transformations. The days are getting longer and warmer, signaling the coming of summer, and as we take in this transition, we try to find ways to escape the season’s heat. Leaf through our pages to learn natural ways to keep cool, get to know a young man out to change unhealthy eating lifestyles. This issue, we invite you to dive deep, appreciate the art of water, and peek through its immense possibilities.
Talk to us on Facebook and you just might win a special prize from us. Visit www.facebook.com/northernliving now. Follow us on Instagram and Twitter at @nlivingph. We'd love to hear from you.
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COPY EDITOR LESLIE LEE PROOF READER SEP MAHINO EDITORIAL CONSULTANT RIA FRANCISCO-PRIETO BOARD CHAIRPERSON ALEXANDRA PRIETO-ROMUALDEZ FINANCE ADVISER AND TREASURER J. FERDINAND DE LUZURIAGA LEGAL ADVISOR ATTY. RUDYARD ARBOLADO HR STRATEGY HEAD RAYMUND SOBERANO CHIEF OPERATIONS OFFICER ALLAN FLORENDO VP AND CHIEF STRATEGY OFFICER IMELDA ALCANTARA SVP AND GROUP SALES HEAD, INQUIRER GROUP OF COMPANIES FELIPE R. OLARTE SALES DIRECTOR MA. KATRINA MAE GARCIA-DALUSONG KEY ACCOUNTS SPECIALIST ANGELITA TAN-IBAÑEZ ACCOUNT EXECUTIVES RAM DANIEL TAN, RACHEL ANN DE GUIA, ABEGAIL GINAGA, ANDIE ZUÑIGA SALES SUPPORT ASSISTANTS RECHELLE ENDOZO, LA FLORES
EDITOR’S NOTE As the sun sparkles gold across a tranquil ocean and as the breathtaking white rock formations cast their reflections on a wide, boundless sea, we sit still and admire the beauty of the water that beckons us. Its silence, depth and intensity reveal to us that there is more to this element than its essential function as the source of life. Photographer Charles Buenconsejo’s inspired images resonate with this sense of wonder about water, as he lets us get a
CONTRIBUTORS WRITERS NANTE SANTAMARIA, CHINGGAY LABRADOR, TATIN YANG, PAOLA EBORA ILLUSTRATOR MEG MANZANO HAIR AND MAKEUP GERY PENASO STYLISTS SAM POTENCIANO, ADRIANNE CONCEPCION PHOTOGRAPHERS CHARLES BUENCONSEJO, TOFF TIOZON, SAM LIM, JUSTIN DE JESUS, SEVEN BARRETTO, ARLO ANGELES, JILSON SECKLER TIU
PRODUCTION MANAGER NOEL CABIE PRODUCTION ASSISTANT MARICEL GAVINO FINAL ART SUPERVISOR DENNIS CRUZ FA ARTIST JOEMARY WELIE CRISTOBAL
This magazine was printed responsibly using recycled papers with biodegradable inks.
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HEALT H
NATURAL WAYS TO KEEP YOUR COOL Don’t crank up that AC just yet. Discerning choices in food and fabric can help you keep cool
TEXT CHINGGAY LABRADOR ILLUSTRATION MEG MANZANO
Hydrate the Heat Away One of the quickest ways to keep cool is to consistently take in hydrating liquids. As temperatures rise, it’s good to find a way to bring your body back down to a more natural, more balanced state. “Coconut juice to me is the perfect drink for hydration because it’s got all the minerals and electrolytes needed by our bodies. It’s really meant for us living in the tropics,” says yogini Monica Eleazar-Manzano, one of the founders behind Flow Surf Yoga Samba, which holds a green smoothie workshop in every Flow retreat. Explore your options with add-ons that can help you move into fun concoctions, like smoothies. Yoga instructor Lexi Payumo advises adding mango, cucumber, mint and watermelon for their cooling qualities. “Frozen bananas are also cooling,” adds Monica, who also mixes in superfoods like spirulina, wheatgrass or moringa powder to keep her recipes interesting. “Medjool dates are natural sweeteners, and vanilla hemp powder and hemp hearts are also great add-ons, depending on your mood.” Cool Your Space The heat of the sun can cause a lot of discomfort at home, but with proper ventilation tools, it’s possible to stay cool
without causing your electricity bill to go up. Open your windows and leave screen partitions open to enable crossventilation, and draw back the curtains or replace them with light, floaty fabrics in lighter shades of whites, creams, and khakis. Stick to cool blues and greens, aside from light-and heat-reflecting whites. Investing in green equipment can also help you turn the heat down. Ceiling fans allow air to circulate consistently, preventing rooms from becoming too stuffy or closed up; while specialized lighting fixtures like Solatube can collect daylight for darker spaces like windowless kitchens, hallways, or walk-in closets. “Fixtures like these don’t add on to heat like traditional skylights. They help you save on electric consumption during the day too, since there’s no need to turn the lights on,” says Robert Crespo of PhilGeoGreen, a distributor of sustainable and environment-friendly building products. Meditate Your Way Through the Season The summer heat can be literally painful, but even the mind can suffer from heatstroke in the midst of the season. Moving your mind space toward a cooler place through your breath can take you out of a constricted space and help you look inward instead, to find a cooler, stiller space within. “The philosophy in yoga of ‘pratipaksha bhavanam’ is key for me,” says yoga instructor JP Abinuman-Cox. “It’s going back to the belief that if something isn’t working for you, just do the opposite in order for you to get to a better place.” Something as simple as getting yourself out of a negative situation by focusing on something else is useful in any heated situation. “I’m really hot-headed in traffic jams—but instead of honking my horn or going up against another driver on the road, I choose to do the opposite: look for a happier radio station, maybe scream in the car to unleash, or simply breathe.”
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SPACE
Ryan collects flyers, postcards and stickers from art exhibits and sticks them on his wall as mementos.
FORMS AND FOLDS
There’s something about the cut of his jib TEXT MARAH RUIZ PHOTOGRAPHY JILSON SECKLER TIU
Paper and felt are artist Ryan Villamael’s chosen media. At his studio, where he’s working on some pieces for his next exhibit, he’s bent over his work desk, cutting intricate patterns on white paper. Later, he will slat two pieces together and house them in a bell jar. He’s fascinated by the material, he explains in between cuts. Paper can be very fragile and there is something ephemeral about it. Yet at the end of the day, it is still just paper, something we encounter in our everyday lives. Ryan’s studio doubles as his home. It is peppered with his previous artwork, books, and bits of paper and felt. A deer head made of paper hangs on one of his walls, it was a gift from a friend as well as a nod to his paper art. Under it is a wooden
picnic box that has been repurposed as a drawer that houses his small tools. “I got it from a thrift store for P500,” he says with a laugh. He also has an old cabinet—from his previous apartment—which he turned sideways and made into a low bench. He added a thin cushion over it for comfort and some printed throw pillows for a bit of muted pizzazz. When pressed for what else he’d like to add to his workspace in the future, Ryan hums and thinks about it for a while. “An Eames Lounge Chair!” he finally says with contagious enthusiasm. Its history and its function as art appeal to him, aside from the fact that it is a very comfortable chair. “And a vertical garden,” he adds.
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SPECIAL FEAT URE
In its second year, the annual NUVALI Night Sky Cinema finds romance in the great outdoors with a moonlight screening.
Seeing StarS
Watching movies in the dark is nothing new—except when it’s done right under the night sky text pam brooke casin PhotograPhy vincent coscolluela
Hollywood churns out love stories so often to feed the insatiable appetites of romantics around the world, so much so that they have already demystified and unraveled love and every emotion, good or bad, in between. As a result, moviegoers can now correctly guess a film’s plot even before the credits roll or skip the sometimes clichéd genre altogether due to its predictability. But then there’s this thing where a film just latches itself to your psyche forever— rousing your senses, transforming your very notion of love itself, and leaving you with a gaping hole yet to be filled with another poignant story. Oftentimes, waiting for yet another cult classic to occupy that void takes a lot longer than expected. In between, you can always watch reruns—by the moonlight. For those who want a heightened cinema experience, NUVALI’s Night
Sky Cinema annually brings people out of their homes and into their community for a showcase of films under the stars. Held last Feb. 22 and in partnership with Sky Cable, the outdoor film festival saw movie buffs enjoy and rekindle their connection with resonating movies such as You’ve Got Mail, Eat, Pray, Love, and About Time. Families, friends, and couples alike also deemed NUVALI’s post-Valentine treat as the perfect opportunity to unwind, eat some good grub, and catch up on the activities of the day. Setting up a backyard cinema open to the public can be a daunting task, but it seemed that NUVALI has gotten all the elements right—feel-good flicks, good food, fun company, and a unique space to bond. The beautiful night sky strewn with a thousand stars was just a bonus.
Contact us: Hotline Number: +63(917)527-5688 Evoliving Center: +63(49) 302-6088 Fax Number: +63(49) 302-6090 or +63(2) 750-6650 E-mail Address: ask@nuvali.ph Facebook: www.facebook.com/NUVALIOfficial Twitter: @NUVALIOfficial Website: www.nuvali.ph
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SPACE A pair of mixed media pieces from his friends, Ryan and Garovs of Everywhere We Shoot, hangs on his walls.
Ryan’s space is incomplete without a cutting mat, blades, a cutter and some plants (above right). He usually sketches a pattern before cutting, but for this project he freehands to keep white paper pristine.
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NORT HERNER
SALAD DAYS
On The Radar
This NY-trained 24-year-old wants you to eat your greens TEXT MARAH RUIZ PHOTOGRAPHY SAM LIM
It comes as a surprise that someone as young and fresh-faced as Cibbie Gonzales has started living a healthy lifestyle so early in his life, while his peers are still gorging on fatty burgers and chugging down cheap beer. He credits it to his family’s influence. “My family is very health conscious. Salads are a staple at every meal. My parents are such advocates of healthy living that they decided to put up a farm that produces nutrition-rich, organically grown vegetables that are free of harmful chemicals.” It is logical, then, that his first business venture would be something familiar, and more importantly, healthy: salads. After a brief stint in a New York culinary school, he took advantage of his family’s string of organic farms and started Go! Salads using their produce. “I chose to focus on salads because we grow our own greens and I wanted to maximize my family’s resources,” he says. Cibbie also wanted to make salads—a very blunt approach to healthy dining—less intimidating. “We give the customers a convenient way of buying it— through takeout. They don’t have to wait
that long. It’s simple, just grab and go.” Like any other kid, Cibbie used to stick his tongue out at his greens when he was younger. “I grew to like it as I learned more about its benefits,” he says, admitting that salads were a bit of an acquired taste for him. “Caesar Salad was probably the first salad I ordered in a restaurant. I liked it a lot! It made me feel a bit healthy,” he says with a laugh, remembering how naive he was. He’s more discerning of salad dressings now, often opting to avoid those that are chock-full of fat and salt. “Hopefully, I can make more people conscious about what they’re eating, because not everything green is healthy.” People usually think of salad as rabbit food. They are put off by the bitter greens or alienated by the fact that it is raw and cold. Cibbie, whether through his salad takeout company or through living by example, challenges the way people think of them and hopefully, through his bright-eyed enthusiasm, ultimately changes the way we eat.
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“I love Thai food, and Basil (in Quezon City) is really my go-to restaurant when I’m craving for the best Pad Thai in Manila.”
“Epic Coffee in Kapitolyo is a nice, quiet little spot I can work in.”
“For a quick getaway, I go to The Circle Hostel in Zambales. It lives up to its motto,‘There are no strangers.’”
KITCHEN EDUCATION
A shared love of food resulted in a creative academic partnership TEXT MARAH RUIZ PHOTOGRAPHY JUSTIN DE JESUS
Before you can cook a complicated soufflé, you will have to start with learning how to crack an egg without getting bits of the shell into the yolks or whites. You will need a ton of patience, and your teacher will need twice as much. Culinary school will always be a good investment, especially one with a considerably strong track record. The Lyceum of the Philippines University has one of the biggest number of enrollees for hospitality management courses in the country. The school has also consistently topped local culinary meets which had them competing against other universities offering similar programs. In August 2011, they opened the Lyceum of the Philippines Culinary Institute, initially as a laboratory for the bachelor of science programs of the university. But a year after, the LPU Culinary Institute started offering Diploma Courses—one-year, fully hands-on culinary programs, with programs designed for students to go “from zero to a competency that will allow one to easily penetrate the professional culinary world with confidence.” These new course offerings are short but very intensive—ideal for college shifters or for those opting to change careers. Executive Director Chef Dan Basilio had a major role in the curriculum development of the programs—Diploma in
Professional Culinary Arts and Diploma in Professional Baking and Pastry Arts. His right hand man, Assistant Culinary Director Chef Panos Georgopoulos, is tasked to co-manage the quality implementation of these new program offerings together with Chef Dan. These programs target people who want to start or improve their culinary career. “It is a fresh boost to the program, to be updated as the market changes. We are looking at what the market needs and trying to cater to our students,” Chef Panos explains. Previous culinary experience is not a requirement to be able to apply for the program. “We conduct Discovery Breakthrough sessions. We try to look into the capability and interest of the student and if they’re really cut out for the job,” Chef Dan says. The applicants are then handled by a professional chef so that they can get exposed to the workings of a culinary school. Chef Dan is confident of the prospective career opportunities of graduates of LPU Culinary Institute’s one year diploma programs. “The hospitality industry is growing very strong. As the tourism industry is booming in the Philippines, that would mean that we in the culinary industry will also go along for the ride.”
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GROOMING GERY PENASO FOR MAC COSMETICS.
NORT HERNER
COV ER STORY
BODIES OF WATER: An Autobiography in Free-Flowing Chapters
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A life story mapped out by one of life’s most important elements: water TEXT NANTE SANTAMARIA PHOTOGRAPHY CHARLES BUENCONSEJO
Bicol River I was born by the river. It was the day before the feast of St. James the Apostle, who rode a horse but whose statue the townsfolk loaded on a ferry procession. It sailed around our dock, with Inå, Our Lady of Peñafrancia, whose first known miracle was the story of a dog paddling back to land after its carcass was dumped into the river. It was killed for its blood that was used to paint the original icon, then recently returned after it was stolen by the dictator’s wife. The people rejoiced on the streets despite the ravaging rain of Typhoon Ruping. A change was about to come. Hinaguianan Dam My father pursued becoming an engineer because, when the Hinaguianan Dam was being built, he would hang around the site like an imaginary foreman. He would stand in the middle of the unfinished bridge and survey the ditch complex. Everything flowed from the bosom of Mt. Isarog. It was a never-ending stream, which circuited all our dwellings before they fell into the dam, then into the rice fields of Calabanga. He reaped what he sowed. When I was a little boy, there he was, out of university, still dreaming of becoming a great engineer as he worked in the oil mill. The Streams of Balunbon One morning, my father’s father was found dead in his own pit of copra, surrounded by a field of tall coconuts planted around the stream bends of Balunbon. In the summers we went swimming in those rocky streams, where the igneous boulders seemed to grow along with us. The water, we thought, gave them life, as if they were sleeping animals. Over them we ran, skipping like water spiders from the grass-covered field, avoiding the pit of copra that held our grandfather’s lifeless body. The coconuts never bore as much fruit around these parts, not anymore. Pasacao Beach In the mornings, when we were living by the beach of Pasacao, my mother recounts how, there would be thousands of hermit crabs around her feet. She was a beauty queen, her own town’s muse, and here she was displaced, worshipped no longer by suitors but by crabs, all struggling to move into their next hollow hull. The air reeked of salt and the soil was sandy, but the neighborhood by the shore grew the world’s largest trunks of cassava.
The Brooks of Bigajo During elementary afternoons, we had gardening class in the school backyard where we planted mung beans, okra, and, in case things didn’t work out, kamote. We watered the greens on shifting schedules and we did not use hoses. We had to fetch the water from the nearby brooks of Bigajo, which old lore taught us harbored crocodiles. It was a comic book scary tale that we feared in real life, and so was the witch that lived in a hut made of bamboo and “tiklad” sheaves. The perpetually smoking hut, it turned out, had a pit for baking clay pots as the soil was fit for stoneware. Needless to say, our vegetable plots never flourished. Malinao It was a common story: A group of graduating high school students go on a picnic trip to Malinao. This spring is known, in the summer when rainwater does not muddle up the ground, for its glass-clear water, which showed the bottom of its deep, deep belly; it is also infamous for its strong currents. Many of those youth drowned in it, full of hope even as they were carried away by its unfathomable clarity. This did not stop me from insisting on going on a hike. It is true, the waters raged below my feet as I stared into its uncertain floor. It made a scream, a primal one, for me to dive, head first—bubbles emerging from my mouth and nose like marbles—and to emerge, with all my stubbornness, still full of hope. Lake Buhi From the horizon, which showed no opposite edge, you would not know it is not the sea until you notice that there are no waves lapping on its rocky shore. Lake Buhi stood still even as I stepped into its water which, despite not being actually dense, felt like shiny mercury. Each trepid tiptoe was an exponential descent into slippery, strangling water grass. The fog did not make it easy; it was as if the lake were boiling underneath when it was actually as cold as a morning shower in December. I remembered a folk song: “Ay Nanay, Ay Tatay, kun ako maraot / Pugutan nin payo, ibuntog sa lahud / Kun makua mo man na naganod-anod / Ay Nanay, Ay Tatay, sapuda man tulos. (Oh Mother, oh Father, if I do wrong / And I’m beheaded and into the water thrown / If you see me floating along/ Oh Mother, oh Father, please bring me back to shore.)”
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COV ER STORY
“From the horizon, which showed no opposite edge, you would not know it is not the sea until you notice that there are no waves lapping on its rocky shore. Lake Buhi stood still even as I stepped into its water which, despite not being actually dense, felt like shiny mercury. Each trepid tiptoe was an exponential descent into slippery, strangling water grass.�
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COV ER STORY
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ST YLE
PARTY OF ONE Solitude is best expressed in muted colors
STYLING ADRIANNE CONCEPCION PHOTOGRAPHY SEVEN BARRETTO Cable knit sweater, P3,995, Zara Man, TriNoma Mall. Shorts, P1,590, River Island, SM Aura Premier.
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MODEL: ADRIEL OF ELITE MANILA
ST YLE
(On this page) Cardigan, P1,790, Bershka, Glorietta 2. Shirt, P1,595, Zara Man, TriNoma Mall. Pants, P3,995, Topman, Robinsons Galleria. (Opposite page) Short-sleeved polo, P1,095, Muji, Robinsons Magnolia. Khaki pants, P1,999.50, Levi’s, SM Mall of Asia.
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M ARKET
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A HUNDRED DAYS OF SUMMER
Lounge under the sun in light whites and blues STYLING SAM POTENCIANO
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1. Straw hat, P1,895, Topshop, TriNoma Mall. 2. Scarf, P890, Parfois, SM Megamall. 3. Striped skinny jeans, price available upon request, Tommy Hilfiger, Shangri-La Plaza Mall. 4. Striped dress, price available upon request, Lacoste, SM Megamall. 5. Polo shirt, price available upon request, Lacoste, SM Megamall. 6. Sunglasses, price available upon request, Tommy Hilfiger, Shangri-La Plaza Mall. 7. Magnolia Skull throw pillow, P695, Bleach Catastrophe, Greenbelt 5. 8. Striped swim trunk, price available upon request, Tommy Hilfiger, Shangri-La Plaza Mall. 9. Braided slip-ons, P4,990, Zara Man, TriNoma Mall.
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BEAUT Y
SUNNY SIDE’S UP
Sunscreen is non-negotiable. Here are some ways to maximize its use TEXT TATIN YANG ILLUSTRATION MEG MANZANO
The sun you’ll encounter either at the beach or in the city is the same harsh ball of light that beats down on your skin with its harmful UV rays. The effects are similar; the only difference is that you’re wearing less clothing while on the beach. The sun’s UV rays can cause premature wrinkling, long-term irreversible sun damage and skin cancer. Follow these quick tips to sun-proof yourself. 1. Wear sunscreen. There’s no excuse not to wear sunscreen—there are plenty of formulas available to suit any skin type. If you have oily skin, look for a gel or a lightweight, fluid type of formula. Dry skin will benefit from a creamier sunscreen, while those who don’t have time for serious primping will do well with multitasking SPF products, like a tinted moisturizer, powder foundation, or liquid foundation with sunscreen ingredients built in. 2. Have a “stay away” schedule. Even though your sunscreen promises extreme protection, err on the side of safety by making sure to stay away from the sun when it is at its harshest, i.e. between the hours of 10 a.m. and 3 p.m.
3. Create a protective base. Foundation helps create a protective barrier on your face from the sun. Look for a formula that’s non-comedogenic so your pores can still breathe while experiencing sun protection benefits. Look for a tinted moisturizer with SPF or a shadeappropriate BB or CC cream. 4. Reapply often. Water and sweat can erode sunscreen, even if the formula you chose guarantees resistance against sweat and water. The good thing about reapplication is that you don’t need for the product to “sit” or stew on skin before experiencing its efficacy. 5. Don’t forget the nooks and crannies. When applying sunscreen, don’t forget to
Essentials:
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apply it on your nape, the backs of your ears, the exposed part of your scalp, and other forgotten parts of the body. 6. Know your SPF. SPF or Sun Protection Factor is a standard for measuring how effective your sunscreen is against the sun. The higher the number, the more protection it’ll offer you. There are two types of sunscreen: physical and chemical. Physical sunscreens protect you by blocking the sun’s rays, while chemical formulas absorb the sun’s rays, while those with sensitive skin, babies included, will experience less irritation with physical sunscreens; however, these tend to create a thick and white mask on the skin. L’Occitane Immortelle Precious Protection SPF 20, Greenbelt 5; Dermalogica Cover Tint SPF 20, Rustan’s; Lancome UV Expert BB Complete, P1,995, Greenbelt 5; Ocean Potion Protect and Nourish SPF 50, available in all leading department stores.
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EATS
Basque Fried Chicken and Las Sardinas remain the favorites in Detalle’s pub grub selection.
DINING DETOUR
It’s all in the details for this straightforward, hidden bar in Ortigas TEXT PAOLA EBORA PHOTOGRAPHY SAM LIM
It can’t be denied that the mark of good quality craftsmanship is in the details. This might very well be what sisters Bernice and Denise Lim, together with their cousins Brainard Hao and Kirk Lao, had in mind when conceptualizing Detalle Bar + Kitchen. However, contrary to the popular belief that good quality means shelling out big bucks, Detalle prides itself on offering reasonable prices for premium quality drinks and food. When the owners came up with the idea of putting up the restobar a year ago, they all agreed on one thing: They wanted to make it a relaxing spot where people can chill, similar to what they used to do at Taverna Verde, the bar that once occupied the space. The unassuming nook in Ortigas was the perfect spot, according to Bernice, as it provides a quiet escape from the hustle and bustle of the business district. The clean lines, dark wood, steel furnishings, and wide glass windows complete the polished industrial interiors, giving off a welcome, casual dining vibe. Detalle goes the extra mile and spells out your name on a Scrabble shelf placed on your reserved tables. For those opting for lighter fare to go with their drink, try the bar chow Las Sardinas, a flavorful bite of toast topped with sardine and fried quail egg, slathered with peperonata jam, and served with wild rocket salad. The tangy blend of sweet, spicy, and sour pepperade sauce in the Basque Fried Chicken will
leave you wanting more, as Detalle’s very own recipe for the crowd favorite chicken wings is definitely one that excites the taste buds with every bite. Those looking for healthy fare will find the Summer Pasta a good complement to the appetizers as the light pasta dish has fettuccine, broccoli, tomatoes and asparagus tossed in olive oil, then topped with Parmesan cheese. Don’t pass up on the Fungi Pizza as well—the palatepleasing combination of mushrooms, caramelized onions, roasted garlic and thyme is a wood-fire, oven-baked tasty work of art. Meanwhile, if you’re up for something fuller, opt for the Grilled Salmon, which is served with asparagus risotto and roasted vegetables. Detalle’s dedication to creating premium quality drinks is evident in every sip. While the menu offers the more common drinks found at any other bar, there are also special concoctions that are definitely worth coming back for, such as the Julia Vargas JayWalker, a smooth mix of Johnny Walker Black Label whisky and cranberry juice; and the City Lights Lemonade, a refreshing mix of Absolut Citron, Sprite, and some lemons and cherries. For some good ol’ fun with friends, try the Beerkada, Detalle’s version of beer bombs with four different “bombs” that the waiter will expertly knock off all at once—always a spectacle to watch and even more fun to drink.
Detalle Bar + Kitchen. 88 Meralco Ave. cor. Julia Vargas, Ortigas, Pasig. +63(917)0560-0988. www.facebook.com/detalleph.
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Detalle’s signature cocktails are named after main streets in Ortigas Center like Julia Vargas JayWalker and Meralco Blacked Out.
EATS
Scarsdale’s Pulled Pork sandwich and Chili Dog buns are made from the same dough utilized for cronuts and donuts.
TOAST OF THE TOWN
The sandwiches in this charming artisanal cafe are something to go nuts for TEXT PAOLA EBORA PHOTOGRAPHY SAM LIM
The newly opened S&R Shaw (where Cherry Foodarama was formerly located) will draw more people to this side of the city, but it’s not just to get their grocery shopping done. With Scarsdale Artisanal Delights opening right outside, foodies and those looking for just really good, fresh donuts, cronuts, and special sandwiches will be glad to add this spot to their list of gastronomic must-eat destinations. Although the name “Scarsdale Artisanal Delights” gives off an American vibe—it was named after the town in New York where owner Tina Lagdameo grew up and first tasted artisan pastries—the concept store is homegrown, the brainchild of the same people behind Go Nuts Donuts, the company that became a game-changer in the Philippine donut scene, so to speak. And just like its predecessor, Scarsdale is quickly becoming popular. Chef Carlo Miguel has worked his magic
on Scarsdale and created a selection of savory and sweet donut and cronut varieties that are not easily found elsewhere. The donut sandwiches earn praises, especially the slow barbecue-braised Pulled Pork, a burst of sweet and tangy goodness served with TLC and onions, and the popular Cheddar Jalapeño is a steal for cheese lovers. The cronut sandwiches, on the other hand, have a crispy outer layer and soft, chewy inner buns that are perfect for those with heftier appetites. The window display lets you ogle and choose from 18 donut and 11 cronut variants, including the light yet sweet Macha, the delightful Red Velvet, the “donut-with-a-kick” Bailey’s, and the crowd-pleaser Carlo’s Favorite, a dulce de leche-filled cronut coated with Belgian chocolate and topped with pecan pralines. Diners can also try something new with their spiked concoctions.
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EATS You can watch small batches of donuts being prepared in the open kitchen (right). Mural artist Eduardo Aldana decorated the walls with stencilled lettering (extreme right).
Ornamental flour bags hang over the stairs (extreme left). Available flavors depend on the hour, but Carlo’s Favorite, Red Velvet, and Macha remain the bestsellers (left).
Scarsdale. S&R Shaw, 514 Shaw Boulevard, Mandaluyong City. +63(2)631-7647.
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RECIPE
FRUITY FREEZERS
This marriage of sweet melon and tart lime will make your lips pucker TEXT KAT PATIÑO-MARQUEZ PHOTOGRAPHY ARLO ANGELES
HONEYDEW LIMESICLES INGREDIENTS ¼ cup granulated sugar ¼ cup water 4 cups ripe honeydew melon, peeled, seeded, and cut into cubes 2/3 cup fresh lime juice PREPARATION: 1. In a small saucepan on low heat, dissolve sugar into water. Allow to cool. 2. Place melon, lime juice, and the prepared syrup into a blender. Blend until smooth. 3. Pour purée into popsicle mold. Allow to freeze halfway before placing popsicle sticks. Freeze thoroughly.
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FIXT URE
Fozzy uses an oblique pen holder to help her write at an angle. She practices her drills on a grid notebook (below).
ALL IN WRITING
Calligraphy makes a comeback TEXT KAT PATIÑO MARQUEZ PHOTOGRAPHY TOFF TIOZON
The juxtaposition of heavy strokes and light, crisp lines in every line and letter is what makes calligraphy beautiful. In its earlier form, calligraphy was calculated—all letters measured precisely to create a unified, clean template. But modern calligraphers have scrapped some of the rules of old calligraphy and have created a new style that feels more liberated. Although still maintaining the uniformed measurement of letters and the same stroke patterns, it defies traditional boundaries and leaves behind a natural, chaotic, but still elegant quality. Calligrapher Fozzy Castro-Dayrit is one of those taking this modern form. She stumbled upon modern calligraphy while planning her own wedding, seeing how it was being used in table name plates, invitations, and such. Inspired by its elegance and coupled with her love for everything paper and writing, she decided to study the craft. Now, Fozzy is one of the most sought-after calligraphers in the country, commissioned to do projects like logo design and even gift cards. But Fozzy’s most memorable project to date was creating a series of prints for Heima Home & Lifestyle. Together with Heima’s design team, she was able to create beautiful posters that can now be seen in restaurants and homes around the metro with her calligraphy as the focal point. In a world where people communicate through email and express their thoughts and feelings in less than 140 characters, Fozzy has found a way to bring the art of writing back to life. www.thefozzybook.com. thefozzybook@gmail.com.
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It was during her wedding preparations that Fozzy discovered her love for calligraphy.
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T HE GET
RECORD TOPPER
A rare phenomenon where two hats are better than one TEXT KATRINA PATIÑO-MARQUEZ PHOTOGRAPHY CHOLO DELA VEGA
There is now a hat hybrid that is saving the reputation of the once beloved fedora: A hat that blends the flavors of both the classic fedora and the casual baseball cap. The fedora was once notorious for bringing fashionable headgear back on the noggins of common folk. We saw it worn by the most fashionable individuals of New York and Paris through popular web portals such as The Sartorialist and Style.com. It was the popular accessory not just for a season but for a succession of seasons after its inevitable return. But just as quickly as this 1920s staple rose into the spotlight, it almost immediately became passé. Everyone had a fedora hat—from the streets to the shores and it was quickly overused and abused, its prestige tarnished by the pseudo hipsters of the world. But now, the baseball cap is swooping in to return the fedora back to its former glory. The topper is teaming up with its older cousin to create a hat hybrid to change the hat game around the globe. Soulland’s Sidlas Adler hat is a great first example of this hybrid. Dubbed after Soulland’s head designer, this new breed takes the contoured top of the fedora and mixes it with the front brim of a baseball cap, blending classic and casual. Crafted by Danish hat maker Andersen & Berners, the Silas Adler is one to add to your hat collection. Made available in the Philippines by new gameplayer Pleasant Manila, it comes in bright orange, dark red, cerulean, cream and black.
Soulland Sidlas Adler hat. Pleasant Manila. www.pleasant.ph.
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