December 2014 Volume 8 | Issue 16
SEASON OF GRACE
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GROUP PUBLISHER . M BRAND AND COMMUNITY EDITOR P ASSOCIATE MANAGING EDITOR
Writer Alicia Sy brings the world to her dining table
EDITORIAL ASSISTANTS P . CREATIVE DIRECTOR M M GRAPHIC ARTIST CONTRIBUTORS WRITERS P M P
08 FEATURE Age-old beliefs on which food can usher in good fortune in the coming year
05 BEAUTY Clever tricks to save you from a beauty crisis this Christmas season
13 FEATURE Lantern-making lights up the traditions of a small northern town
06 FIXTURE Know the narratives behind the names we give to annual holiday traditions
18 FEATURE The enduring craft behind the making of fleeting fireworks Cover photo by Gabby Cantero
P M M M COPY EDITOR M M PROOFREADER M M EDITORIAL CONSULTANT P P
P
CUSTOM ASSOCIATE PUBLISHER P ASSOCIATE MANAGING EDITOR P M PROJECT COORDINATOR P EDITORIAL ASSISTANTS . P M ACCOUNT EXECUTIVES M M M GRAPHIC ARTISTS P M PRODUCTION MANAGER PRODUCTION ASSISTANT M FINAL ART SUPERVISOR
EDITOR’S NOTE
FA ARTIST
Fear of entertaining Most of us find ourselves attending dinner parties rather than hosting them — for simple, obvious reasons. The weeks of preparing, making arrangements, ensuring that everything is in order, and that no detail is left forgotten are daunting tasks. The pressure of hosting is enough to drive anyone nuts. It’s the thought that a perfect table and a well-organized house are reflections of a person’s best self. But these issues lie only on the surface. This month, we remind you why you invite people into your home in the first place: good food, engaging conversations, and good company. Alicia Sy entertains her guests with ease, serving international fare over cocktails and wine, and playing nostalgic music. We feature holiday essentials and all the accoutrements that come
along with them. We went far north to learn about the age-old tradition of lantern-making that made the small yet burgeoning town of San Fernando famous. Bulacan is also holding its own pride as the go-to place for fireworks, and we go inside one of the city’s biggest factories to discover how the little contraptions are made to become big, celebratory explosives. We show you rustic accent pieces to add to your home, new dining places with great food that will surely inspire you, and how to make a glass of mulled wine. So sit back, enjoy the ride despite the hectic preparations, and put aside your drive for perfection. Sometimes, it’s the epic mishaps, funny incidents, mess, and ultimately the presence of oddball friends and family that make a gathering worth your while.
Talk to us on Facebook and you just might win a special prize from us. Visit www.facebook.com/northernlivingmagazine now. Follow us on Instagram and Twitter at @nlivingph. We’d love to hear from you.
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DECEMBER 2014 04 HEALTH Take a sip of the good old vino to keep both body and spirit alive
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M ILLUSTRATOR P M STYLISTS
BOARD CHAIRPERSON P M FINANCE ADVISOR AND TREASURER . LEGAL ADVISOR . HR STRATEGY HEAD M VP AND CHIEF STRATEGY OFFICER M SVP AND GROUP SALES HEAD, INQUIRER GROUP OF COMPANIES P . M .
SALES DIRECTOR M KEY ACCOUNTS SPECIALIST ACCOUNT EXECUTIVES M SALES SUPPORT ASSISTANTS M
This magazine was printed responsibly using recycled papers with biodegradable inks.
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October 2014 Volume 8 | Issue 14
PRESERVING FLAVORS
Y O U R U LT I M AT E H A N D Y G U I D E TO YO U R N E X T GA STRO N O M IC A DV E NTU R E .
Veggie Haven
Seafood Delight
International Flavors
All Day Breakfast
Sweet Escape
Burger Fest Meat Lovers
Php 150.00 PRESENTED BY
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HEALT H
IN VINO VERITAS
Toast to a healthier you this coming new year
probable in those who regularly consume moderate amounts of alcohol.
Sugar rush The given: Type 2 diabetes patients receive conflicting advice about how much wine they may actually consume without affecting glycemic control. Prevention before cure: From a study conducted by We’ve hit the season for indulgence, and there is no deity Amsterdam’s VU University Medical Center in 2005, it was more fitting for the innumerable holiday feasts of December found that moderate drinkers carry 30 percent less risk of than Dionysus, god of the grape harvest. And while we are developing this type of diabetes than those who don’t drink warned, time and time again, about the perils of excess, wine. If you’ve managed to skirt this disease, you’re probably especially when it comes to vino, many a wino have justified better off having a glass or two, rather than staying away a glass of red, white, or everything-in-between wine with from wine altogether. the health benefits it brings. And while we can quantify to no limits the many subtleties in which wine improves our Eye spy health, there’s no doubt that a glass or two can help keep What’s your poison? Tests conducted in Iceland (2003) showed that wine drinkers have a 32 percent less chance to everyone in higher, happier spirits. The rule of thumb remains, however: everything in get cataracts than those who don’t consume any alcohol. The moderation. In wine-speak, that can mean anything from kicker here affects those who favor their beer instead—wine drinkers are 43 percent less likely to develop cataracts than two drinks a month to two or three per day. those who are into their brewskies. Heart health The stats: Regular wine drinkers are less likely to suffer from Youth elixir a heart attack due to high blood pressure than those who The fountain of youth: This age-old legend may be closer to our lips than any secret potion. Antioxidants contained in don’t drink wine. What’s in it: Red wine in particular carries procyanidins, red wine help combat free radicals that lead to aging and the an important compound in the protection against heart diseases related to it. disease. Wines hailing from Sardinia and southwest France Why not just grape juice? Resveratrol is a polyphenol that comes with wine’s fermentation process, thus it can’t be are particularly rich in this complex chemical. Stroke of luck: Blood clot-related strokes are 50 percent less found in juice. text chiNggAY lAbRADoR
illustration SAiNTE JAMES TAN
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THE PASTS OF OUR PRESENTS Our gift-giving traditions that keep on giving text AJ ElicAño illustration RAXENNE MANiQUiZ
The custom of giving presents during Christmas season takes myriad forms the world over, and the Philippines is no exception. While we are infamous for starting the Yuletide season as early as September, it’s not until December that our unique gift-giving traditions really kick in. While we often take these for granted, they remind us that local values can be seen everywhere this season, especially in how we give each other gifts. Aginaldo Derived from the Spanish word aguinaldo, which refers to a bonus, especially one paid at Christmas, aginaldo is the tradition of giving monetary gifts. While this is sometimes given to carolers, like in the Western tradition, aginaldo is also given to children by ninongs, ninangs, grandparents, and assorted relatives during family reunions. It also generally refers to monetary gifts received from benefactors and anyone for whom we are responsible. Any correlation between the term and the use of “dead presidents” to refer to money, given that the Philippines’ first president Emilio Aguinaldo appears on our currency, is probably coincidental. Pasalubong Whenever Filipinos living abroad return to the Philippines
for Christmas, it is customary for them to bring pasalubong for their friends and families. Often, these gifts cannot be found locally, or are less expensive abroad than in local stores. Pasalubong, like the homecoming itself, is part of the narrative formed by the value we place on family; no matter how far we travel, Filipinos are expected to remember where they come from, and to come back home for Christmas and other important occasions. We bring presents back not because the things themselves matter (although they’re nice, too), but to show the people to whom we give these presents that they still matter. Monito Monita Also called Kris Kringle, this is the local iteration of gift exchange traditions like Secret Santa, right down to the alliterative name. Each member of a group—a family, barkada, or even a class or an office—randomly and secretly draws one of the other participants’ names as their monito or monita, and then gives them a present (or presents). The group may dictate themes, price limits, and other constraints, as well as when and how frequently gifts are to be given. Customarily, these gifts are small; what matters is not showing off but the creativity and ingenuity of the gift, and the sentiment of making sure everyone gets something—all things which many Filipinos value.
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LUCK ON THE TABLE A rundown of traditional superstitions for year-long good fortune text AllEc TESTADo PHotoGraPHY SAM liM
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Have 12 round fruits ready. Prepare 12 round fruits at New Year’s Eve. Each round fruit stands for the coming months of the year approaching. Gather them in a fruit basket or platter, and put them on your dining table. This way, you ensure that all the months will be fruitful. Round fruits also signify nature’s bounty and continuity, so eating 12 of them means abundance and prosperity the whole year round.
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Serve something long for dinner. Consider having long noodles for your New Year feast. Pasta noodles like spaghetti, fettuccine, and linguine or any kind of pansit topped with eggs are common to Filipino dining during the traditional Media Noche. According to the elders’ beliefs, the length of the noodles are symbolic of long life while the eggs signify a new life for the family.
Finish it sweet. Media Noche should have a sweet ending. Serve desserts. Most Pinoy families go for the popular fresh fruit salad. Others bake cakes, leche flan or buy ice cream. Some prefer to have a native delicacy made from sticky rice like biko, suman or sapin-sapin. Sweet and sticky food makes a closelyknit and a sweeter bond within each member of the family. Also, sticky food denotes that good fortune will remain all throughout the coming year.
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WARM AND TOASTY
Put your glasses up and say cheers to a New Year with aromatic mulled wine text kAT pATiño-MARQUEZ PHotoGraPHY SAM liM
MULLED WINE
What you’ll need:
1 bottle red wine (750ml) Merlot 3 cups unsweetened apple cider 1/4 cup brandy 1/4 cup honey 1 vanilla bean, cut lengthwise 4 star anise 3-4 cinnamon sticks 1 teaspoon cloves 1 teaspoon ground nutmeg 1 cup sliced citrus (combination of lemon, orange, and lime)
Directions:
1. Place the wine, brandy, apple cider, and honey in a large pot on lowmedium heat and bring to a low boil. 2. Add the cinnamon sticks, cut vanilla bean, cloves, and star anise. Lower the temperature and allow to simmer for 30 minutes. 3. Add the assorted citrus slices just before serving. 4. Serve warm in glass teacups. Add cinnamon sticks and citrus slices for garnish.
NOTE: Inexpensive wine works best for mulled wines—the assortment of ingredients add to its flavor and aroma.
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A BURNING TRADITION NORTHERNliving 2014 1209
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San Fernando burns bright with the parol’s luminous tradition and future text SAMANThA RAMoS-ZARAgoZA PHotoGraPHY gEloY coNcEpcioN
To the question of whether lantern-making is a business or a hobby for him, Roland Quiambao takes only a second to reflect on his answer. “It’s life,” says the four-time Ligligan Parol winner and the first mural-lantern designer, the bustle that comes with the season already evident in his shop through the kaleidoscopic selection of parols built to kindle the holiday. Eric Quiwa agrees. Coming from a scion of notable lantern makers, he sees it as the source of his pride. “We take care of this tradition because it has been passed down through our family.” His uncle Arnel Flores, once a bread seller, owes his fame and achievement to the craft, saying, “Without lanternmaking, I’d be nothing. That is how I get to make a living.” Many of the city’s parol makers share the same sentiment as Quiambao, Quiwa, and Flores. More than just a livelihood, the craft that comes with creating this ubiquitously Filipino Christmas icon is an artistic passion that has been passed down through generations.
got bigger because we’re arrogant,” kids Quiambao, but adds in a more serious tone, “We try to outdo each other through good competition.”
The Giant Lantern Festival The city’s affluence and the residents’ ingenuity gave birth to the first parol festival in 1930, the year electricity reached San Fernando, and ever since, the Giant Lantern Festival, known as Ligligan Parol, has garnered the attention of Filipinos from all walks of life. These 20 feet high, illuminated attractions can contend with today’s fireworks and light shows, using a play of light and music as essential themes. To this day, a handful of giant lanterns from different barangays compete side by side. Keeping with the tradition, bulbs are controlled by steel drums or rotors with a music box mechanism manned by a dozen people. “It takes teamwork and cooperation to operate a parol. There’s choreography involved: “It takes teamwork and the festival participants select the music Parol De San Fernando’s colorful and match the play of lights to its beat,” history cooperation to operate a explains. “If you look at Filipino Christmas parol. There’s choreography Pangilinan In the last round of the contest, all the symbols, you wouldn’t find any other involved: the festival giant lanterns play in harmony with a brass thing that is as iconic as the lantern. band, similar to how the first competitions It has been appropriated so much. It’s participants select the were held. The Kapampangan’s versatility that pervading as a Christmas symbol music and match the play shines through in this festival, with many in the Philippines,” shares Ching of the lantern makers functioning as Pangilinan, San Fernando City’s of lights to its beat.” designers, musicians, and choreographers. Tourism and Investment Officer. Quiwa reveals the lantern maker’s creative The parol’s place of honor in Filipino process: “First, there should be a concept Christmas culture can be traced back to the colonial era. The seat of Augustinian missions to the presentation, followed by the music that will be used. in Central Luzon, Pampanga has been deeply rooted in its Design comes in third.” Christian beliefs, and the use of the lantern has emerged from these notions. In the late 18th century, lanterns were used in Reviving the tradition processions to honor Our Lady of La Naval in Bacolor, San “We consider the giant lantern to be the single biggest Fernando’s mother town. Preceding electricity in the early promotional activity for our lantern making industry,” says 1900s, the lanterns were made of bamboo and paper that kept Pangilinan. San Fernando merited its title the “Christmas Capital of the Philippines” because of this dynamic enterprise. flames alight. Owing it to the Kapampangan’s spirit and pride, the It was in 1908 when Francisco Estanislao, a salt maker, first created the star-shaped lantern, famously named parol from giant lanterns have also served as a beacon that restored San the Spanish word farol (lantern), using the same materials, Fernando’s once fading community. After lahar devastated and this spurred a custom that the country soon espoused. the city in 1995, several artists and lantern makers were “Estanislao was [also] recorded to have made the first giant requested to help revive San Fernando. “The parol became the Kapampangan’s guide for returning to their homes and their lantern,” adds Pangilinan. The star-shaped lantern symbolizes the star of Bethlehem regular lives, and for reviving Pampanga,” shares Quiambao. San Fernando bounced back within three years, and the and is central even in San Fernando’s modern, intricate, and vibrant parol designs. How it evolved from the simple lantern-making tradition has been prosperous since——the star to the ornate versions, often of symmetrical, repeated Kapampangans consciously working on keeping it that way. patterns, is a reflection of the Kapampangan character. “It “We have a very strong and active private sector participation
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FEAT URE Rolando Quiambao documents the lantern-making tradition by collecting photos to preserve the art (right). Framework of the giant lantern in the works in preparation for the festival to be held on Dec. 20 (extreme right). It takes at least two months to finish a giant lantern (below). The industry thrives on its year-long production of commercial lanterns exported to other countries (below, right).
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Displayed along the streets of San Fernando, Pampanga are the lit lanterns that illuminate the night keeping the lantern making culture alive (right).
in governance. For the festival, and for other activities as well, it’s always the private sector who volunteers to organize. Our role as the tourism office is [to serve as] the secretariat,” Pangilinan discloses. Preserving the custom A giant lantern costs between P500,000 to P700,000 to build. Along with the city government’s aid and programs for lantern makers, the local government gives a subsidy of about P150,000 for building the massive parols; the rest of the funds are sourced from solicits. Bayanihan transpires in these cases, wherein the community extends help through volunteering labor, providing food for the workers, donating light bulbs, and the like. “There are only a few lantern makers left who know the craft, from its history to modern days. Lantern vendors are different; their target is strictly monetary,” Quiambao stresses. Although modernizations are highly welcome in a business that relies on technology, understanding the parol’s beginnings will keep the designs and the tradition’s spirit flourishing for years to come. The movement to preserve the tradition is focused on documenting the craft, consciously advocating Kapampangan culture in the city’s branding image, and teaching the art of lantern-making to the next generation. Quiambao, Quiwa, and Flores all say that lantern-making isn’t something you study in school. It takes years of practice; all of them started learning it at a very young age, and they credit their magnificent designs to the vividness of their imaginations. “That’s important. Even if you’re good with your hands, it all still starts with the mind. Your hands cannot draw anything if there’s no idea in your head to begin with,” adds Quiwa. These masters have learned to create
their designs by freehand, a painstaking process that requires engineering know-how, and they draw inspiration from their surroundings, never failing to come up with something new every single year. These are the concepts and legacies they want to leave behind. “I’ll continue as long as I can. I don’t want San Fernando’s tradition to die; it should be taught and passed down to the youth,” says Flores. A step towards globalization Today, innovations have allowed computer programs to accomplish the meticulous details that come with parol designing. This has made the business more enticing to the younger generation. In fact, Flores says, “Lantern-making has become more difficult and complicated now, because lantern makers now are more knowledgable. The older ones are [surprised] by the younger ones, because they come up with things that have never been done before.” Such modifications include using sustainable products as materials: Flores has introduced the use of cloth, while Quiwa turns to fiberglass for his contracted projects. LED lights are also commonly used nowadays, making parols more durable and attractive to the local and international markets. It’s a move towards globalization, Quiambao suggests. “That is the [way of the] future. My slogan is “Parol ng San Fernando, tanglaw ng buong mundo,” meaning, we are going global. We now make lanterns for Dubai, Saipan, Guam… what we make are based on their cultures, on what their traditional symbols are. The parol has now crossed cultures.” Indeed, the light that sparks the streets of San Fernando is now shining across the archipelago and the world. This attests to an artistry that, with its practitioners’ diligence and its community’s support, has defined a city and ultimately changed its residents’ lives.
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DANCING STARS NORTHERNliving 2014 1209
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FEAT URE The belief that it ignites when left under the heat of the sun is a myth. Fireworks are set to ignite only at 180 degrees celsius.
Behind every spark of light shot into the air is a story of perseverance, determination, and aspiration text DENiSE DANiEllE AlcANTARA PHotoGraPHY JilSoN SEcklER TiU
Even for only fleeting moments, fireworks can give the most awe-inspiring experience with showers of colors that break the silence and darkness of the night. These seemingly small containers of flammable powder have become more than just things used for rituals; they are markers of the biggest celebrations of our lives. Big or small, red or gold, cheap or expensive, there is now a bigger selection of fireworks available to consumers who are looking to ignite the sky. The end of the year signals the beginning of the season of fireworks. And to cap off surviving another 365 days of our lives, we end the year—and start another one—with a bang. A staccato of explosions will fill the metro, with every household contributing to the colossal noise as we bid the former year goodbye and welcome in the New Year. Dragon Fireworks, the biggest firecracker manufacturer in the Philippines, is behind a lot of these multicolored explosions and has been incessantly innovating their products for years. “Nowhere else in the world will you find a manufacturing facility that makes as many kinds [of fireworks] as we do,” Joven Ong, founder and owner of
Dragon Fireworks, proudly says. Fireworks manufacturing facilities in the globe almost always produce only one kind of fireworks, with different variants. There are facilities solely for sparklers, fountains, firework display shells, and the like. But Ong tries to bring diversity into the market and produces all the different kinds of fireworks in his facility in Bulacan. “I have not seen any other facility in the world that does this.” He started small, building his multimillion dollar dream one hectare at a time. In the small town of San Felipe, he built the biggest pyrotechnic factory in the country. “Very few facilities in the world are ISO-certified, and our management system is,” Ong shares. His facility is divided into different phases that correspond to the stages of the production process, from mixing of the formulation to packaging. Different consultants from all over the world were brought in to create the pyrotechnic formulations and train people to produce the fireworks from start to finish. Their first master was from Taiwan whom Ong brought in when the company was starting in 1992—after the 20-year
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FEAT URE Numerous pyrotechnic stars compose an aerial firework to produce bursting effects like the typical spider effect (right). The combustible powder is molded manually to fit the cardboard tube containers (extreme right). Women work handin-hand to ensure quality for the entire production process (below).
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“There are facilities solely for sparklers, fountains, firework display shells, and the like. But Ong tries to bring diversity into the market and produces all the different kinds of fireworks in his facility in Bulacan.�
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ban on producing, selling, and using fireworks imposed by the Martial Law. Workers are mainly people who live within the vicinity. “It is top priority to give jobs to people in this town,” he says. Being in the business of selling a seasonal product is a risk Ong was willing to take, but it isn’t as if the income stopped coming in after New Year celebrations for the rest of the year. There are always weddings, anniversaries, and special mall shows all year round. “I like bringing happiness to people, and one way is through fireworks,” he remarks. Furthermore, he looks forward to expanding the business globally, but recognizes the need to increase production to decrease cost per unit. Ong never thought that he would be in the business of pyrotechnics. He was a computer science turned economics student. During the lull as he transitioned from one degree to another, he started asking questions
on what he wanted to do in life. “Sometimes, all you need is to take a break and reflect,” he shares. After the two-term break, he knew what he wanted to do, wrote down his goals, and started working on them. At 20, right after college, he earned his first million from selling fireworks. Looking back at the goals he had listed down, he now says, “I am still ahead of them. And now I have a new one: to win the five biggest and most prestigious pyromusical competitions in the world.” As of date, Ong has already won one: the Pyronale competition, which his team joined in 2013 with immense determination. He shares, “[What we planned was] if we won, it would be by a home run. We didn’t want a close fight.” A team of six designed the winning 15-minute pyromusical show with the theme “My Country,” and Dragon Fireworks is scheduled to join another competition next year.
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COV ER STORY
A SENSE OF INTIMACY
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Alicia Sy elevates the kitchen table to a stage where the world’s fine tastes and customs come alive text pRiSTiNE l. DE lEoN PHotoGraPHY gAbbY cANTERo
In her early 20s, Alicia Colby Sy lived in New York with a ravenous passion for dining out. She and her friends wandered through its streets in pursuit of fine flavors among the city’s restaurants. They read food reviews in the papers and followed the critics around obsessively. Now, this Town and Country editor is still out on the prowl, mapping the local landscape of taste, and through her articles and books, she keeps track of Metro Manila’s most notable eats. Notwithstanding her incredible passion and expertise, the food writer admits that whenever she would host a lunch or dinner gathering, there is only one place at the top of her mind: the ever-familiar dining room setting in the warm and welcoming quarters of her home. Sy now brings the finest tastes of the world into the cozy confines of her dining hall—a reminder that even as restaurants abound, dining in will never be out of fashion.
Even if I have to order food from all these chefs, I’d do it because there’s something very intimate in inviting people into your house. It’s different. If you’re entertaining people from out of the country, like expats, [you’ll discover] they’re always eating out in restaurants; I think they get to enjoy going into someone’s home [for a change]. There are so many places where you could have a great intimate dinner, but it’s still different at home. If I’m going to entertain, if I’m the host, I’d do it here. What food do you usually serve when you’re hosting? Tomorrow, we’re doing turkey. I also had a dinner party where I did Indian cuisine. A lot of times, it’s the easy stuff: roast, steak, lamb. No one says no to a good steak. For the balikbayans’ breakfast, I do different kinds of longganisa, fried rice, atsara, eggs, ensaymada, suman, and fresh fruits.
Are there dishes from particular restaurants you’d like to recreate? There’s a French restaurant, Bistro Du Vin, that recently opened. Everything there is really simple: steak tartare, steak au poivre, coq au vin, roast chicken. We’ve done Frenchthemed dinners. There was this curry mussel salad with green apples—that would be the appetizer—and then soup, and then salad, and then a beef bourguignon, and we can also do Do you usually prepare a seating plan? The one thing that I’ve never done is make a seating chart. I a bouillabaisse. These things are not that difficult to make, as guess when people do that, they plan dinner parties because long as you have time to do it. But honestly, I don’t really go they want to introduce people to one another. At most of all French or all Italian; I mix it up. the dinners I’ve had, everyone’s friends. Usually, the things I prepare are food, drinks, flowers, and service. Then I let my What about drinks? I like to start the evening with champagne and cocktails, and husband plan the music. then during dinner, we’ll serve wine. After dinner, we’ll have single malts. We’re very cliché in that sense. How do you plan your parties? I make sure there’s good food and there’s plenty to drink. One thing that I like doing is getting guest chefs. There’s a lot of How about the music? What’s in your husband’s playlist? good talent out there, and I’ve had so many chefs cook in my My husband has been in the music industry for a very long kitchen when they were still starting out. For example, Bruce time. The songs in his playlist are very diverse. He knows all Ricketts has cooked here so many times. He’s done a charity these bands like The 1975. We’re not stuck in the ’80s—he dinner here, for the benefit of Haiyan victims. My friends might have some ’80s or ’70s songs in there, and he might have something even older, but his songs are not just from one enjoyed it. genre, or one era; his playlist is really mixed. What is the appeal of dining in as opposed to eating out at If you could invite any guest, living or dead, who would different restaurants? I would always rather entertain at home. As much as I like they be? dining out, my first choice would still be to do it at home. Madonna, John F. Kennedy, Jr., Elsie de Wolfe, and Sting. What’s the perfect number of guests for you? If you [mean] an intimate dinner party, I like 10 to 12. Anything more than 18 makes me a little uneasy. As a hostess, it’s hard to give attention to everybody. What’s essential is for the hostess to be relaxed; that’s part of what makes your party successful. If you’re frantic, they can sense it.
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“ ‘Be pretty if you can, be witty if you must, but be gracious if it kills you.’ That’s what being a hostess is about.”
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COV ER STORY Alicia Sy serves an assortment of pies, like pecan and apple pie for dessert (left). And usually prepares a dish that is tricky to cook like the chicken relleno (below).
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COV ER STORY
And if they were here now, what would be the best conversation topic? They say you should stay away from talking about politics and religion, but those are the most interesting things aside from gossip—that is, as long as everyone is comfortable with having that kind of discussion. I enjoy hearing conflicting opinions. If someone has a point of view different from my own, but they’re able to present it in a non-threatening way and they don’t seem like they’re trying to prove me wrong or trying to convert me, I really appreciate that. I come away from those conversations enriched, more certain about my opinions on certain things.
the hostess flowers, you send it before or after the dinner but not during, because at that time, the hostess still has to figure out where to put it. What tips can you give for those hosting a party this Christmas? You always try to do the best but there are things that are going to go wrong. If everything is not necessarily picture-perfect, then the guests will feel less intimidated, more comfortable. Also, know what your guests eat. If someone’s a vegetarian, hopefully, they can eat something aside from the salad. Even if it’s for a large group, you should create a menu [that’s fit] for every individual.
When there’s a lull in the dinner conversation, the hostess What’s one principle every good hostess must follow? must… Sing and dance—or call on her nine-year-old to sing I just read this quote from Elsie de Wolfe: “Be pretty if you can, be witty if you must, but be gracious if it kills you.” That’s and dance! what being a hostess is about. Have you had any dinner party mishaps? In my other house, I had a dinner party and the lights just went A good hostess must always make the guests feel… out, so we had dinner by candle light. The lights didn’t come Welcome. After all, you were the one who invited them into on at all for the rest of the night. That’s probably the worst. your home.
One way to tell if your guests are enjoying their time is… What’s your favorite hostess gift to receive? Flowers are always nice, but they say that if you were to send They stay late and you can’t get rid of them!
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CEBU LIVING SOCIAL
From the same company that brought you Northern and Southern Living, Hinge Inquirer Publications reveals another magazine with a new voice and a fresh point of view. Cebu Living is a quarterly magazine that discusses the way of life from the perspective of Cebuanos, highlighting people of substance: captains of industry, philanthropists, entrepreneurs and game changers—people who are shaping the future of Cebu today. It hopes to portray with honesty the Cebuano way of life, and the way Cebuanos hope to live. For subscription, call 403-8825 local 310 or log on to go.hip.ph/subscribe.
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M ARKET
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1. Vase, P1,899.75, L’Indochine, SM Aura Premier. 2. Woven basket, P1,064.75, Grassroots, Greenbelt 5. 3. Candleholder, P2,380, AC+632, Greenbelt 5. 4. Caddy Gift Set, P2,550, Craftsmith Living, Crown Tower, Salcedo Village. 5. Cloth, P499.75, L’Indochine, SM Aura Premier. 6. Parcel tags, P250, Craftsmith Living, Crown Tower, Salcedo Village. 7. Container, P2,599.75, L’Indochine, SM Aura Premier. 8. Rings, P2,499.75 each, L’Indochine, SM Aura Premier. 9. Gift Wrapper, P80, Craftsmith Living, Crown Tower, Salcedo Village.
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EATS Locavore’s sizzling sinigang beef combines sour, salty and spicy flavors (extreme left). the restaurant turns into a pub with cocktail drinks: Rosa, Sexy Sili and Perlas (left).
LOCAL RENDITIONS
This gastropub churns out Filipino flavors from the past, present, and everything in between text DiANNE piNEDA PHotoGraPHY JilSoN SEcklER TiU
Locavore, a Filipino gastropub that chills on the side of Brixton Street, has a discreet façade, with a big wooden gate where letterings of the restaurant’s namesake is simply placed. The outside is just as casual as the interiors, with bare gray walls, industrial ceiling, and an open bar and kitchen. It’s a departure from the typical FIlipino dining places with capiz or Nipa Hut designs, but it still has that welcoming, laid-back vibe where one can simply grab a chair and order food for sharing. The term locavore refers to a food movement in the US and Australia, where food providers and individuals source out ingredients within a hundred-mile radius. This Locavore, on the other hand, supports local suppliers from different regions in the country. The seafood comes from General Santos, Davao, and Kalibo, the beer comes from microbreweries in Paranaque and Makati, and the vegetables are 80 percent organic. “We serve straight up Filipino food. Nothing fancy,” executive chef and partner Mikel Zaguirre says. The chef updated traditional dishes coming from the heirloom recipes of the prominent Magsaysay family without changing the family’s original intentions.
Take, for example, the sinigang eef, a cross between the well-loved sour soup dish and beef steak. This version, however, has the sinigang soup strained from the five-hourbraised short ribs and is served with gravy. Unexpectedly, the taste isn’t at all confusing, as the sourness of the beef is balanced by the herbs, spices, and the gravy. The luglog uses Korean noodles chapchae instead of vermicelli, adding a chewy and sweet texture to the dish. Another notable dish is the chori burger, homemade pan de sal filled with chorizo, egg, cheese, and barbecue sauce. The turon will certainly take you back to your childhood days, only this time, you’ll be able to enjoy it differently with puff pastry and a salted egg sauce. “I really want to put the Filipino cuisine on the map. It’s just a matter of finding the right texture, cooking techniques, and presentation. The flavor is already there,” Zaguirre says. For Locavore, authenticity doesn’t come from sticking to rigid rules and pre-conceived notions of what Filipino food should be. It’s how food can be transformed while maintaining a taste that’s familiar and closer to home.
Locavore. Brixton Technology Center, 10 Brixton Street, Kapitolyo, Pasig City. 632-9600. 0923-5889419.
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EATS Chef Mikel Zaguirre prepare chapchae noodles for the luglog (right). Chalked menu written on Locavore’s bare walls (below). The luglog is served with atsuete sauce, squid, shrimp, and chicharon (below, right).
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SPECIAL FEAT URE
The fairways and course conditions of the Sherwood Hills Golf Club are tournamentready any day of the week.
A MECCA FOR GOLF ENTHUSIASTS Sherwood Hills Club hosts its fourth golf tournament TEXT BY ISABELLA MIKEILA B. MALONZO
SHERWOOD Hills Golf Club, a premier landscape just at the heart of Cavite, hosted the fourth Sherwood Hills Cup, a one-day tournament, last Saturday, November 22, 2014. Golfers and important personalities participated, together with the event’s sponsors and special guests, who competed for four hole-in-one prizes namely, a 9-day Spanish Tour for 2 courtesy of Emperador Distillers, golf iron set worth P50,000, 1 Texas Eagle Electric Golf Cart and P75,000 worth of casino coupons from Casino Filipino Tagaytay. The overall champions of the 4th Sherwood Cup are Sang Un Lee, Raymon Bunquin, and Arnel Romero with a total of 49 points. Champions for each of the divisions are Il Kwin, Tong Hwa Lee, and Ramil Villanueva for Division 1 (47 points); Jie Sik Oh, Chung Hyo Lee, and Young Kwon Kim for Division 2 (47 points), and via countback, Misako Ogihara, Shinichi Ogihara, and Tatsumasa Aikawa for Division 3 (35 points). The runners-up for each division are Nico Sevilla, Justin Limjap, Raymund Sangil (44 points); Lino Magpantay, Jojo Mercado, and Alex Go (44 points); and Sonny Berdin, Basilio Almazan, and Jerry Rubis (35 points). The winners received trophies, Megafiber products and bottles of Emperador Deluxe. The course conditions have been aptly described as “tournament ready” at any day of the week. The Sherwood Hills Golf Club
7.25 x1209 10.indd 1 Advert for Soli.indd 1 2014 Suntrust
is a melting pot of all golf enthusiasts. The Suntrust family during the Sherwood Cup was joined by its contractor partners, suppliers, and friends, Sherwood members and guests, media partners, and various Philippine golf clubs represented by their officers. Suntrust opened the day with a festive scenario. Players and guests started coming as early as 5 a.m., with a friendly mood greeting players and guests upon registration. After breakfast, the shot was fired at 7 a.m. to signal the start of the game. As players enjoyed their wide playing field, their friends, families and other guest explored the Sherwood amenities including the swimming pool, the mini-golf area, the driving range, and the game room. The natural landscape of Sherwood Hills is an off-course signature of golf legend Jack Nicklaus, with the landscape sprawling organically in the rich green expanse of Trece Martires, Cavite. Nicklaus considered the natural layout as a facet of the game that kept him engaged and has redefined the over-all golf experience for him. With these sentiments materialized for the construction of Sherwood Hills in early 1997, the course has been graded number 85 by the Rolex’s World’s Top 1000 Golf Courses and has similarly been ranked No. 85 by Golf Digest’s 100 Best Courses Outside the United States for 2007-2008. Ranganath Thota, CEO of Golfgaga, also attended the event and talked about
their online platform which is an innovative way of showcasing information on golf courses, golf travel, golf homes, and golf events all across Asia. Sherwood Hills is now a thriving place for events by the National Golf Association of the Philippines. The Sherwood Hills Golf Club has been the setting for Suntrust Cup and the Sherwood Cup golf tournaments. These major golf events are considered pivotal moments for the Golf Club, The 4th Sherwood Cup has been successful in fostering a sense of fellowship among golf club partners.
Suntrust Properties, Inc (SPI) and Sherwood Hills Golf Club (SHGC) president Atty. Harrison M. Paltongan shares a light moment with the audience during his luncheon speech at the awarding ceremonies of the 4th Sherwood Cup.
The triumverate of Sang Un Lee, Arnel Romero and Raymond Bunquin scored a low net of 49 to take the Overall Team Championship.
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EATS Morning Campfire, one of the bestsellers among the liquid nitrogen desserts of Winter Garden, is a freezing milky vanilla ice cream topped with toasted marshmallows and homemade cornflakes (left).
WINTRY WONDERLAND
Making ice cream in a flash is possible, as it’s all about imagination text AllEc TESTADo PHotoGraPHY gAbbY cANTERo
In a newly discovered, hidden wonderland, an all-time favorite dessert gets served with a special ingredient: liquid nitrogen. In creating flash-freezing ice cream at a temperature of -3210 F, Winter Garden has come up with a smoother, creamier textured homemade dessert that is infused with mix-ins that add a twist to its flavor. For such a not-so-ordinary ice cream experience, this new dessert place along Katipunan Avenue deserves a visit. The use of liquid nitrogen to freeze ice cream was discovered by a microbiologist in Lexington, Kentucky in 1987. More than 25 years later, here in the Philippines, Winter Garden owners Cecille Perez and Danilo Vitan introduce its wonders. At their ice cream shop, you can witness the actual making of flash-frozen ice cream, from the mixing of ingredients and the pouring of liquid nitrogen into the mixture until it gets the right consistency, before getting to taste the finished product. It’s like asking your mom to whip up dessert for you right in the kitchen: homey, fun, sweet. With each flavor taking about two days to make, Perez came up with unusual names for them, all kids-inspired and slightly nostalgic. The Morning Camp Fire is based on
overnight trips where children sit around a camp fire, toasting marshmallows—hence the flash-frozen milky vanilla delight served with real toasted marshmallows and homemade cornflakes. Another exciting dessert is the Picnic Tray, where there are different sweets on stick that you can dip into a small cup filled with liquid nitrogen for about six to eight seconds; after dipping, blow on the whole thing and be amazed by the smoke it produces. There is also the Rockin’ Rocky Road, a fudgy remake of the classic rocky road, and the Omnomnom, which is buttery and Hershey’s cookies ’n creme-flavored; its name came from the sound Cookie Monster makes whenever he chomps down on a cookie. Named after the concept of a meteorological phenomenon in Japan, Winter Garden emulates the beauty and romance of snowflakes glittering in the sun as kazahana happens. Baby blue and white add to its wintry whimsy, reminiscent of fantasy lands dreamt up during childhood. Yet while the place is cold-themed, it doesn’t want from warmth and a sense of belongingness. Thanks to Winter Garden’s use of liquid nitrogen, sweetness in a cup—in a flash—can give joy to everyone that comes through its doors.
Winter Garden Desserts. 299 Katipunan Avenue Loyola Heights, Quezon City. www..facebook.com/wintergardendesserts. 0939-9228229.
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RECIPE
RECIPE
WILD PRODUCE
A bowl of rich, hearty pasta to fill your holiday cravings text, PHotoGraPHY anD stYlinG SAM liM
WHITE TRUFFLE PASTA INGREDIENTS
65g heavy cream 60g fettuccine pasta 1 egg 10ml white truffle oil 15g bacon bits 3 pcs. shitake mushrooms, sliced Salt and pepper, to tasre 10g parmesan cheese Parsley
PREPARATION
1. Boil the pasta according to package instruction or until al dente. 2. Meanwhile, in a bowl, combine heavy cream, truffle oil, egg and half of parmesan cheese then whisk until well blended. 3. Heat a pan and cook bacon bits until crispy. Dry with paper towels. 4. On the same pan, sautĂŠ sliced shitake mushrooms until done.
5. As soon as the pasta is done, strain then combine it immediately with your cream mixture. Toss the shitake mushrooms and bacon bits along with your pasta. Season with salt and pepper to taste. Arrange in a serving bowl then garnish with parsley and top with the remaining parmesan cheese.
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T HE GET
GAME OF THROWBACK
The simple game of X and O makes a solid comeback text DiANNE piNEDA
Before there were free online games, mobile apps, and Candy Crush that now dominate the guilty pleasures of those looking to kill time, there was Tic-Tac-Toe, a game where nothing else is needed except a pencil, a piece of paper, and a quick mind. The rules are pretty simple: two players take turns marking X and O on a three by three grid, and the player who first gets to make three respective marks in a horizontal, vertical, or diagonal row wins the game. The simplicity of the game belies its underlying complexity: that it is not just a game of speed but also involves observation, strategy, and tactics-forming. The combination of Xs and Os requires serious consideration as chances for success are dependent on the position of each mark. The game dates back to the ancient civilizations of Rome, with grid chalk markings discovered all over the city. The Egyptians, though, are believed to be the first people to play the game. The British, meanwhile, called it Noughts and Crosses, and it was considered a game played by children. Fast forward to the ’50s, when it became a video game, the computer player independently playing Tic-Tac-Toe against a human opponent. Today, you can relive the good old analog days with the marble Tic-Tac-Toe set from Crate and Barrel. Instead of the typical pencil-and-paper set-up, the set comes in white marble that two players can play a la chess. Solid white pieces can be moved around a clean square carved with a grid, which makes the set good for a round of warding off boredom—or simply for display at the home.
Tic-Tac-Toe. Available at Crate and Barrel. SM Megamall.
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