Southern Living: 2014 June

SOUTHERNliving June 2014 Volume 8 | Issue 10

THE GREAT INDOORS

7.25 x 10.indd 1

5/29/14 3:57 PM

CONT ENTS

SOUTHERNliving GROUP PUBLISHER BEA J. LEDESMA BRAND AND COMMUNITY EDITOR DIANNE PINEDA EDITORIAL ASSISTANTS MARAH S.D. RUIZ, DENISE DANIELLE ALCANTARA CREATIVE DIRECTOR NIÑA MUALLAM SENIOR GRAPHIC ARTIST CHAD VILLARMINO

30 COVER STORY Miko Calo overcomes challenges in the high-strung world of cooking

CONTRIBUTORS WRITERS JOHANNA GARCIA, MEG MANZANO, CHINGGAY LABRADOR, CARINA SANTOS, JOSH ORBETA, KAT PATIÑO-MARQUEZ, CAI SUBIJANO, BEVERLY DALTON ILLUSTRATOR CHAD VILLARMINO STYLIST EDLENE CABRAL, MEG MANZANO HAIR AND MAKEUP CHUCHIE LEDESMA, BULLET REYES, GERY PENASO, RONIE MISA PHOTOGRAPHERS SAM LIM, TAMMY DAVID, JOJO GLORIA, RALPH MENDOZA, JILSON TIU, CYRUS PANGANIBAN, TOFF TIOZON, JOSEPH PASCUAL

JUNE 2014 02 HEALTH Moods are as fickle as the weather 04 FIXTURE 90-year old National Artist keeps Philippine literature alive 10 SPACE A workshop where creativity is born

14 SOUTHERNER Child actor turned theater director on the business of playing pretend

COPY EDITOR SEPTEMBER GRACE MAHINO PROOF READER NAZRI NOOR EDITORIAL CONSULTANT RIA FRANCISCO-PRIETO

18 FEATURE The skinny on different types of milk

BOARD CHAIRPERSON ALEXANDRA PRIETO-ROMUALDEZ FINANCE ADVISER AND TREASURER J. FERDINAND DE LUZURIAGA LEGAL ADVISOR ATTY. RUDYARD ARBOLADO HR STRATEGY HEAD RAYMUND SOBERANO VP AND CHIEF STRATEGY OFFICER IMELDA ALCANTARA SVP AND GROUP SALES HEAD, INQUIRER GROUP OF COMPANIES FELIPE R. OLARTE

40 STYLE To counter the blues, a spot of orange

EDITOR’S NOTE Weary Weather A far cry from our mental images of a serene, soothing and moody rainy day are situations we normally want to avoid when it pours—the endless traffic, flooding and overcast skies while the city comes to a complete standstill. As the rainy season washes away the remnants of summer’s sunny disposition, we are left feeling stuck and unable to become productive throughout the day. For some of us, the rain is nothing more than a puddle on the road—but for others, the steady drumming of the falling rain offers solace and peace. This issue, we welcome the rain, the clouds and the damp air as we shield ourselves with everything warm and comfortable: from the enticing smells of the kitchen and the bright colors of

fashion, to the little things such as a good cup of coffee and a classic book.

Photographer Tammy David follows Miko Calo as she spends a day of preparation for her Underground Supper Club, a special dining experience with good food, friends, family and a lot of laughs.

Just when you think there’s nothing to do but laze around on dreary days, the possibilities are endless. Go back in time to discover old books and new finds at F. Sionil José’s bookstore, Solidaridad. Get a taste of spicy Mexican dishes and drink a shot of tequila or two to wake up your spirit. Whatever you choose to do, take your time, enjoy the moment and soak it all in.

Talk to us on Facebook and you just might win a special prize from us.

Visit www.facebook.com/southernlivingmagazine now. Follow us on Instagram and Twitter at @slivingph. We’d love to hear from you.

SOUTHERN living

02

SALES DIRECTOR MA. KATRINA MAE GARCIA-DALUSONG KEY ACCOUNTS SPECIALIST ANGELITA TAN-IBAÑEZ ACCOUNT EXECUTIVES ABEGAIL GINAGA, ANDIE ZUÑIGA, RAM DANIEL TAN, SARAH CABALATUNGAN SALES SUPPORT ASSISTANTS RECHELLE ENDOZO, MARA KAREN ALIASAS PRODUCTION MANAGER NOEL CABIE PRODUCTION ASSISTANT MARICEL GAVINO FINAL ART SUPERVISOR DENNIS CRUZ FA ARTIST JR LAROSA

This magazine was printed responsibly using recycled papers with biodegradable inks.

HEALT H

CHANGING MOODS

Don’t blame it on the weatherman if you’re feeling happy or sad TEXT CHINGGAY LABRADOR ILLUSTRATION CHAD VILLARMINO

Weather changes can whip the world—and your moods—into a flurry. People are no strangers to the way the weather can set your mood. Waking up to a cloudless, sunny day can put an extra hop in your step, while finding yourself in the middle of a rainstorm just as you’re muscling through the extra paperwork on hump day can be a big downer. With climate change being a hot topic, creating more evident and wildly unpredictable fluctuations in temperature and seasons, allowing yourself to be swung by the weather can result in mood changes with equally serious implications.

Regain control of your own well-being, regardless of what the weather report says, by learning the facts and knowing how you can make a choice to feel good despite what’s going on outside.

SAD state A concern for those who experience long, cold winters, Seasonal Affective Disorder (SAD) is instigated by a lack of exposure to light. Darker months with earlier sunsets can

plague people with “winter blues,” which can be combated by going out in the sun or even exposure to artificial light.

Battle SADness: an instant way to perk up your mood is to bask in the sun. Not only do you flood your system with healthy vitamin D, you allow yourself to absorb the mood boosters that come with soaking up the rays.

Mental stress It goes without saying that extreme weather can cause psychological distress. Massive rainstorms, flooding and tsunamis don’t just put people at risk physically; dealing with the effects of these disasters can certainly plague anybody’s mental well-being.

Find support: Filipinos have long proven their resilience to the trauma brought about by changes in the weather. This doesn’t mean that we don’t need extra support. If extreme weather changes have affected you or your family, seek counseling, join a support group and don’t be afraid to ask for help even long after disaster has struck.

Community spirit Because changes in weather can impact people in many ways, some of us gain an increased awareness of how the general mood of people changes. Use the changes in the weather to develop your empathy towards those affected— not just for yourself.

Reach out: If you’re seeing a friend’s mood dampened by a dark, rainy day or a coworker delving into heated arguments due to the uncomfortable heat and humidity, step out of yourself and your own mood swings and offer a helping hand.

SOUTHERN living

03

7.25 x 10.indd 1

5/26/14 11:54 AM

FIXT URE

FOR THE TACTILE AND THE CURIOUS

F. Sionil José’s passion for words keeps an independent bookstore alive TEXT DENISE DANIELLE ALCANTARA PHOTOGRAPHY JILSON TIU

With such a high literacy rate, one would expect readership in the Philippines to be just as high, that bookshops would always be filled with well-read people browsing through heaps and heaps of books stacked on the shelves. That scene is likely to be true at the bestseller fiction sections of bookstores, yet the Filipiniana sections would always be, well, empty.

In the heart of the urban jungle, Manila, a city of rich history and culture that is equally tainted with chaos, there lies a bookshop that has withstood the test of time for almost 50 years, that dreams of saving Filipinos from ignorance and idiocy. Solidaridad stands on the busy street of Padre Faura, a stone’s throw away from a popular shopping mall. Owned by National Artist for Literature F. Sionil José, the author envisions a society where people yearn to read and discover more about their very own literature. Plastered on Solidaridad’s window is a sign that reads: “A call for Honesty and Integrity as the foundation of Filipino society. Speak out!

Evil Prospers Where Good Men are Silent.”

Because of our heavily influenced history, Filipino literature has not been very popular in the country. There are limited outlets for

creative writers in the country and José has dedicated his life to changing this through his own multitude of books. Once he mentioned, “Writers are exalted because of what they wrote.” But despite his numerous awardwinning literary contributions to Filipino society, he wanted to keep his bookstore alive to become an avenue for striving Filipino writers to have their works seen, read and sold. Solidaridad brings us the best books that won't be found anywhere else, such as José’s works translated into different languages, and it even claims to carry some titles that have been pulled out of major stores because of their controversial content, like the Hour Before Dawn by Marites Dañguilan-Vitug.

Solidaridad is truly a treasure trove with the amount of rare books found in its little space.

The Filipiniana section is its pride and glory, but it also carries foreign titles handpicked by José himself. People from all walks of life— students, researchers, professors, lawyers and foreigners alike—drop by to browse through his wondrous collection. Solidaridad is an escape from the mainstream fare offered on the shelves of other, bigger bookstores.

Solidaridad Book Shop. 531 Padre Faura, Ermita, Manila. 254-1086, 254-1068. www.facebook.com/pages/Solidaridad-Bookshop.

SOUTHERN living

05

Rare finds

Amazons of the Huk Rebellion

by Vina A. Lanzona

Hour Before Dawn

by Marites Dañguilan Vitug

Rizal's True Love

by Gemma Cruz Araneta

BEAUT Y

BEAUTY BASICS

Some necessary skincare adjustments for the rainy days TEXT CARINA SANTOS ILLUSTRATION CHAD VILLARMINO

Changes in the weather invite potential trauma to your skin. After the grueling heat of the summer comes the rainy months, and that means an increase in humidity levels. High humidity attracts dust and other pollutants to your skin, increasing its exposure to bacteria. Here are a few ways to combat these dangers.

First, pay attention to your skin. If you’re lucky, it may not be that prone to changes in the weather and you can stick to your current skincare routine.

However, if you notice an increase in breakouts, oiliness or flakiness, then try these small changes in your regimen as they may save your skin from unnecessary trauma and massive breakouts.

Get clean. This seems like an obvious step, but the high humidity increases the risk of sebum or oil build-up. Be extra diligent in cleansing your face, at least twice daily. Remember to wash your face at the end of the day to get rid of all the dirt. Try a gel or foaming cleanser since they cleanse thoroughly without adding more oil.

Tone up. After cleansing, follow up with a light toner. This balances the skin’s chemicals and eventually evens out and brightens the skin tone.

Let moisture in. Just because you sweat and oil up a lot in humid weather doesn’t mean that you can skip out on the moisturizer. Consider a light gel or water-based moisturizer, or even a serum. Moisturizer provides essential moisture and nutrients to your skin. Wellmoisturized skin also decreases the body’s production of sebum since the skin is already properly hydrated.

Don’t forget the sunscreen. Many seem to think that cloudy days mean you can skip on the SPF. Sun exposure speeds up aging and UV rays can still penetrate your skin even through a veil of clouds. Try a mattifying sunscreen or a light foundation or powder with broad spectrum SPF 30 or higher.

Exfoliate. Exfoliating at least twice a week gets rid of dead skin cells and promotes new cell generation. Use mild exfoliants and avoid harsh scrubs that contain apricot pits or walnut shells, as these may cause breakouts and irritation.

Nourish your skin from the inside.

Drink lots of water and eat a lot of vegetables for healthy skin. Load up on vitamin E and Omega 3, too. Remember that your skin is always thirstier than you are.

SOUTHERN living

07

Essentials:

(Clockwise) Kiehl’s Ultra Facial Toner, Greenbelt 5; The Body Shop Aloe Gentle Exfoliator, Greenbelt 4; Shu Uemura POREraser UV under base BB mousse BB beige SPF30, Power Plant Mall; Clinique Moisture Surge Intense, Rustan’s.

7.25 x 10.indd 1

5/30/14 9:47 AM

CR AF T

LIFE’S A PEACH

Before the rainy season comes pouring, preserve the flavor of summer orchards in a simple homemade jam TEXT KAT PATIÑO-MARQUEZ PHOTOGRAPHY AND STYLING SAM LIM

PEACH FREEZER JAM Ingredients: ¾ cup unsweetened apple juice 1 packet (or 3 tbsp.) no-sugar-needed fruit pectin 5 to 6 medium peaches peeled, diced and coarsely puréed in the food processor (or 3 cups of purée) 1 cup granulated white sugar ⅛ tsp. ground cinnamon Five 8-ounce freezer-safe glass jars and lids Directions: 1. Pour apple juice into a medium saucepan and place on medium-high heat. Once it comes to a boil, whisk in the pectin until dissolved. Let it hard boil for 1 minute before stirring in the peach purée, sugar and cinnamon. Bring it back to a boil and let it simmer for 5 minutes. Remove from heat.

2. Divide the mixture evenly between the jars, leaving ½-inch space at the top of each for expansion. Place the tops on the jars and let sit at room temperature until they are cool.

3. Place one jar in the refrigerator for use and the rest in the freezer for storage.

SOUTHERN living

09

7.25 x 10.indd 1

2/28/14 4:28 PM

SPACE Opened in 1925, Segundina Cornejo’s Taller de Bordados de Mano (handembroidery studio) is still the workshop used by granddaughter Rita Nazareno.

PAST THE GRIT

A workshop that feels more like home TEXT JOSH ORBETA PHOTOGRAPHY JOJO GLORIA

The workshop is exactly as it has been for decades. Strips of leather and wicker litter the floor, an amalgam of smells from dyes and tanners waft from the courtyard, a life-size standee of Elvis Presley guards the stairway to the shop on the second floor, and ladies and gentlemen, with backs curved, weaving to perfection. It’s a perfect representation of the S.C. Vizcarra brand and the family behind it; resolute in their beliefs yet welcome to new traditions, astute in business without forgetting that blood runs thicker than water.

Rita Nazareno is the latest member of the family at the helm of the brand, with her mother having done the job before her. The Emmy award-winning producer saw it as a natural transition, with design having already been in her DNA. Breathing fresh air into the storied brand, Nazareno brings her love for modern art and architecture into the mix. Using tried and tested materials her family has been using for the past eight decades, she’s been able to bring S.C. Vizcarra to territories yet unexplored.

Citing artists like Brice Marden, Julie Mehretu and Frank Gehry as inspirations for the different lines under the Vizcarra brand, Nazareno has opened it up to a more contemporary and more global market. She is unafraid of bringing in innovations in ergonomics and design, yet never forgetting where it all began. “We know the importance of heritage, history, the traditions, and really the value and importance of handmade products, that’s

how my grandmother started. That’s really our core, just to make something beautiful, hand-made.”

While preparing for La Boutique Éphémère in Paris, one of the biggest trades shows in the world, Nazareno waxes reminiscent of her grandmother, whom she affectionately calls Lola Gunding. Despite having stopped schooling in second grade, Vizcarra was astute in business.

“She was just street smart,” Nazareno adds. “[But] she was also a generous, kind person... I remember everyone who worked for her was also treated like family.”

Looking around the workshop store—designed and created in part by Nazareno’s architect brother Anthony, you see that it’s just a typical factory with austere fluorescent lights coming from above, workers on one side, molds and tools on the other. But being shown around by Nazareno, you see it in a completely different light. The faceless weavers that fill the dimly lit leathers corner have become titos and kuyas, second and third generation workers. The gritty and nauseating dyeing station becomes a testament to their commitment to making beautiful handmade crafts. The courtyard, rather than just an area where wood is dried, becomes an arena for basketball and table tennis (the latter, Nazareno herself, plays with the workers).

When asked about the direction that the brand will be taking in the future, Nazareno quips, “to the moon and beyond... anything can happen.”

SOUTHERN living

11

7.25 x 10.indd 1

5/9/14 7:08 PM

SPACE Nazareno, granddaughter of Segundina Cornejo Vizcarra, introduces a new line of luxury, handwoven bags— a big leap from its roots in fine embroidery piùa.

SOUTHERN living

13

7.25 x 10.indd 1

5/6/14 9:01 AM

SOUT HERNER The reincarnation of Toff De Venecia’s love for film and theater showcases his talent behind the scenes.

AN INTERMISSION WITH TOFF DE VENECIA The former child star’s new career is off stage and out of the spotlight TEXT CAI SUBIJANO PHOTOGRAPHY RALPH MENDOZA

Here’s something that might come up during trivia Night: Whatever happened to that kid on Billy Bilyonaryo?

Based on how former child stars have turned out, I have a couple of theories. One: He’s an acoustic singer who still appears regularly on noontime shows, usually paired with Sitti. Two: He actually might be Atom Araullo. Three: He’s turning red as he reads this very article, slightly incredulous that he’s still defined by something he did more than a decade ago.

“It felt more like play and pretend. I had fans, I was getting a ton of fan mail and I got to meet and act alongside all of these amazing stars. I don’t know, I often think it’s a dream or a past that I can’t escape,” 27-year-old Toff De Venecia recounts. Though he had stopped acting on-camera at 10, he took a summer workshop in Repertory Philippines when he turned 17. “I played a crapshooter in Guys and Dolls, and holy crap, there was no getting out of that anymore!” he says. Though seeing Toff act is a rare sighting nowadays (the last time was when he played Linus in 9 Works

Theatrical’s You’re a Good Man, Charlie Brown in 2012) the break’s been a welcome change for him.

You could say that De Venecia has the heart of an entertainer, but not the ego of one. Though he co-founded 9 Works Theatrical, he usually handles marketing and public relations, even taking on producing or directing. “I’ve always been a behind-the-scenes kind of guy. Weird that I got into performing first, since my social anxiety would always get the best of me. I’d get gag reflex before entering the stage,” he admits. Having gotten acting out of his system, he’s been refocusing all that nervous, jittery energy into directing. “I’ve always liked bringing people together, whether through parties or conversations at events or functions. And I guess that’s part of what a director does: assembling the right team, nurturing them and giving your team the best tools to be able to give a riveting performance.”

The first play he directed was All Shook Up, a jukebox musical that featured the catalog of Elvis Presley, set to the plot of continued on page 16

SOUTHERN living

15

7.25 x 10.indd 1

2/27/14 9:49 AM

SOUT HERNER

“I want to break this transactional nature of theater and find new avenues to engage audiences.”

Shakespeare’s Twelfth Night. “I loved it. It was nice to be able to work with a young cast and guide them. The fulfillment happens when they take a bow, the audiences applaud, and in the back of your head, [you know] you helped them get there. The fulfillment in producing is similar to directing, in a way. You’re working the numbers, getting sponsors, inviting the press. But when you see audiences come in droves and receive your show with thundering applause, then it makes all the blood, sweat and tears worth it.”

At the moment, he’s launching a new theater company called The Sandbox Collective, which promises to expand and challenge the way audiences perceive theater and the performing arts. “It occupies its own space in the industry: right between university theater and commercial theater. It’s more indie in a way as we are constantly looking for new forms of expression and theatrical forms. Also, it’s targeted towards the youth and yuppie set, with a focus on the 20-something millennial who is on the lookout for new, authentic forms.” Though their yearly programming will consist of re-imagined musicals from Broadway and OffBroadway, De Venecia admits that as of late, he’s started to become more open to more alternative storylines.

“I’m drawn to plays that are thought-provoking and have something to say. I'm particular [not just] about the text but also the way it’s staged. I’m looking for plays that express and evoke rather than recreate and describe, that challenge audiences’ perception about certain things, that create conversations with the audience—conversations that transcend well beyond the theater’s four walls,” he explains. For The Sandbox Collective’s first offering, out this July, it’s an off-Broadway musical called Dani Girl, which follows a young girl’s battle with leukemia.

Together with her imaginary best friend Raph, her roommate Marty, who also has cancer, and Mr. Fritz, her teddy bear, they all go on a quest to find the answer to the question, “Why is cancer?”

“We’re very excited to see it come together as we’ve assembled a talented group of actors and a young creative team,” De Venecia shares. “Theater-going is becoming an exciting thing again. With The Sandbox Collective, I want to break this transactional nature of theater and find new avenues to engage audiences. It ought to be a year-round commitment, not a oneoff thing where they watch a show, pay for their ticket then go, ‘Thank you, and goodbye.’”

SOUTHERN living

17

7.25 x 10.indd 1

5/20/14 1:14 PM

SOUTHERN living

19

FEAT URE

THE DAIRY DIARY Recounting memories of your lactose-induced youth TEXT BEVERLY DALTON PHOTOGRAPHY JOSEPH PASCUAL STYLING MEG MANZANO

Ketak place mat, P835; Glass, P145, both from Muji, Greenbelt 3.

SOUTHERN living

20

FEAT URE

PHOTOGRAPHHY TOFF TIOZON

Goat’s milk Goat’s milk is as versatile as cow’s milk.

You can use it for drinking, making cheese, cooking and baking. Goats convert carotene in their diet to vitamin A more efficiently than cows do, and this makes their milk look whiter.

Tastes like: Cow’s milk, surprisingly. It has the same consistency, too.

Best served: As kesong puti or goat’s cheese. It’s so good when it’s on top of a warm and toasty pan de sal, served with a cup of coffee.

Raw milk Much controversy swirls around raw milk because it is unpasteurized and taken straight from fresh, organic, green grass-fed animals to be cooled and bottled. That’s it: no processing, just filtration, so this rich, creamy milk is definitely for the brave of heart.

Tastes like: Exactly like the milk you’re used to but with 10 times the richness and fullness.

Best served: With ice. The flavor is rich as it is. Don’t be afraid of the few milk solids floating around. Those are good indications of quality milk.

NOTE: MILK PORTRAYED IN THE SERIES MIGHT NOT NECESSARILY BE SAFE FOR ANIMAL CONSUMPTION. ALL IMAGES DEPICTED ARE FOR EDITORIAL PURPOSES ONLY.

SOUTHERN living

21

Chocolate hazelnut milk Think liquid Nutella. All you need are some hazelnuts, vanilla extract, cocoa nibs, agave honey and water. First, toast the hazelnuts for about 15 minutes. Put them in the blender to grind then add all the other ingredients. Let it sit for a bit then pour it over a strainer to remove some nuts and nibs.

Tastes like: The filling of Ferrero Rocher chocolate—only this time, you can drink it. When you make chocolate milk from scratch, the consistency is usually thicker than regular milk.

Best served: Warm or cold, and with a side of your favorite cookie. Perfect as a midnight snack.

Rattan basket, P1,850; Brown gingham cloth napkin, P375, both from Muji, Greenbelt 3.

Blue ceramic bowl, P1,030; Water gardening spray, P945, both from AC+632, Greenbelt 5.

SOUTHERN living

22

FEAT URE

Almond milk This milk is made from skinned or blanched almonds that were finely ground and blended with water, then filtered to remove solids. Like rice and soy milk, it is also another alternative for vegans.

Tastes like: The leftover milk at the bottom of your cereal bowl. There’s a watered-down quality to it because it’s made from ground almonds mixed with water.

Best served: As a dessert. Combine frozen bananas and honey then add in almond milk. Purée until smooth. Freeze in a container for an hour or until the mixture becomes firm then serve with chocolate.

Rice milk This is another great dairy alternative. It’s low in fat, which makes it a good milk substitute for when baking cookies and brownies. Although it contains more carbohydrates than cow’s milk, it doesn’t contain cholesterol, which makes it good for your heart.

Tastes like: Sweeter than conventional milk. It is slightly watery in consistency as well.

Best served: As Horchata (cinnamon rice milk) with the Vampire Weekend song of the same title playing in the background. Soak a cup of rinsed rice in five cups of water for an hour. Blend water and rice for a minute then strain the rice chunks out. Add a teaspoon of vanilla, half a cup of white sugar, milk (you can use rice milk from the grocery or cow’s milk too) and cinnamon. Chill in the fridge and serve with ice.

Soda glass container, P345; Bone China tea cup, P645; Reversible place mat, P375, all from Muji, Greenbelt 3.

Brown milk cup, P129, Dimensione, Greenbelt 5.

SOUTHERN living

23

FEAT URE

Gold rimmed bowl, P1,030, AC+632, Greenbelt 5.

SOUTHERN living

24

Kefir milk This milk originates from Eastern Europe and has the benefits of Yakult because it’s made with healthy bacteria and yeast.

The name comes from the Turkish word “keif,” which means “good feeling.” Hence, it’s the milk that makes your tummy feel good after eating.

Tastes like: Yogurt—tarty and sometimes even sour. It has a thinner consistency than regular milk.

Best served: After a big meal. The probiotics aid in digestion.

Wooden tray, P995; Ketak place mat, P835; Glass, P145; Red mat, P895; all from Muji, Greenbelt 3.

SOUTHERN living

25

SPECIAL FEAT URE

MODE R N LI F E S C A P E S

Get Together

Transform your multi-faceted personal space into a party with simple, easy-to-do plans Shake and Serve

Appetizers that you can whip up in 30 minutes (or less)

Cocktail Equations

Mixing a drink is like math‌ but easier

The Night Out

A charming cafĂŠ and local fare just a short distance away from your home

SPECIAL FEAT URE

Homeward Bound A night at home can be anything but boring—all you need is a scrumptious menu of delicious food, an assortment of friends to keep you company, and your personal living space right above it all.

SPECIAL FEAT URE

TEXT NANA CARAGAY PHOTOGRAPHY SAM LIM

SET STYLING HEIMA. STYLING EDLENE CABRAL. MAKEUP ANGEL MANHILOT FOR MAC COSMETICS. HAIR ROCHELLE LACUNA. LOCATION SOLSTICE ONE-BEDROOM, LIFESCAPES BY ALVEO, GREENBELT 3.

A

fter dealing with the nonstop stress and hustle of yet another grueling work week, sometimes, there’s nothing you want more than to just relax and spend a quiet, chill night at home.

But choosing to stay in doesn’t have to mean ordering pizza and rolling around the couch in your pajamas ‘til morning. For those who want a light, social evening without having to deal with crowded bars or door charge, there is the classy and sophisticated alternative: throwing a chic, cozy dinner party.

You don’t have to go out of your way to make reservations and spend a lot of money just to arrange a small get-together.

Sometimes, the best venue to get the party started can be found right in the comfort of your home. All one needs is to bear in mind the essentials—good food, great company, and just the right ingredients to set an intimate and relaxed mood.

Solstice, Alveo Land's landmark residential development in the country’s newest lifestyle playground, Circuit Makati, is the perfect space to call some friends over.

Come home to your own private space and unwind after a long day at work. Make your place cozy with comfortable classic furniture and liven it up with splashes of color.

It is accessible and located at the heart of a thriving entertainment hub, and you won’t have to worry about looking for a restaurant. You can just enjoy a casual and comfortable dinner at home. All you have to think about are the things that matter: food and entertainment.

First thing to consider would be the menu: plan a short, not-too-challenging three-course meal consisting of appetizers, mains, and dessert. With everything just an elevator ride away, picking the right food will be a breeze in the multi-faceted environment of Circuit Makati. Your guests will likely volunteer to bring a dish or two, which is always welcome, and it wouldn’t hurt if they brought a bottle of wine, either. This is the time to showcase what you may have learned from late-night viewings of Top Chef or The Food Channel, but stick with what you know and you will have less reason to worry about what could possibly go wrong.

Next would be the company. Do you want to catch up with old friends or introduce new ones who have yet to spend time together? For a low-maintenance gathering, it might be best to stick with those whom you know will love you even if you serve them something burned. Send out your invitations a couple of weeks before and confirm who can attend, so you know how much food to prepare and for how many place settings.

Read It and Eat

There are many ways to make food for your group gathering interesting. Circuit Makati is filled with specialty stores where you can get the best ingredients, and you can sample some of the metro’s best restaurants for inspiration. But if you need a little extra help, here are a few recommended reads that explore the joys and pleasures of cooking (and eating) to get you started:

The Man Who Ate Everything

by Jeffrey Steingarten Vogue’s resident food critic and sometime Iron Chef judge will go to great lengths for the perfect meal. You’ll find yourself laughing out loud as you follow his culinary adventures, from cooking French fries in horse fat to baking bread in his Manhattan apartment.

The Mad Tea Party

by Clinton Palanca Part-memoir, part-collection of restaurant reviews, and full love letter to food and eating, this chronicles the life and meals of a man who has dedicated himself to exploring the best culinary pleasures the world has to offer.

Kitchen Confidential: Adventures in the Culinary Underbelly

by Anthony Bourdain The resident bad boy of the food world will have you never looking at a restaurant kitchen the same way again. And if you only take one thing away from this book, let it be this: always think twice before ordering fish on a Monday.

SPECIAL FEAT URE

Dress up your creative corner with essential pieces and quirky accents to give your space a personal touch.

Cocktail Equations We break down a few classic drinks into easyto-remember concoctions for a math problem that you’ll actually have fun solving

MOJITO

1 part rum + ½ part lime cordial + 3 parts club soda + ice + slice of lime

MARGARITA

7 parts tequila + 4 parts Triple Sec + 3 parts lime juice + lime wedge + salt

BLACK RUSSIAN

1 ¾ oz. vodka + ¾ oz. coffee liqueur + ice

COSMOPOLITAN

1 ½ parts vodka + 1 part Cointreau + 1 part cranberry juice + lime juice

The last and perhaps most essential ingredient of all would be to set the right tone and ambiance for the evening. For that, there is music, décor, and lighting to set the mood, but those should only serve to enhance the perfect venue—a home that’s calming, effortless and inviting in an address where something amazing is always on.

In Circuit Makati you are never far from the latest happenings, with retail options, business centers, and entertainment hotspots just a hop and a skip away. Solstice, inspired by today’s upwardly mobile urban achievers, provides the perfect home for warmth and excitement—being an elevator ride and leisurely stroll away from all the action in an energized and bustling entertainment district. But if your goal is to unplug and get away from it all, you can seek comfort and solace in a unit that allows your own little nook of privacy—until the time you choose to open it up to the right company, that is.

So while the evening progresses, come together and unwind at a spot to call your very own. As the last morsels of food are polished off, the cocktails are drained from

your glasses, and the conversation draws to a close, you can always head downstairs and continue the rest of your night with a round of coffee or hit up the latest nightspot. Or you can simply take off your shoes, sink into your couch, and watch all the action unfold right below you, underneath the quiet glow of the starry night sky.

Alveo Land sets the benchmark for innovation in Philippine real estate today.

Armed with sharper foresight, unparalleled excellence, and total commitment, Alveo Land finds the means to provide the most innovative homes to make you live well.

Alveo Land is a wholly owned subsidiary of Ayala Land. For more information on Solstice, visit www.alveoland.com.ph, e-mail info@alveosales.com.ph, or call (632) 848.5100 (Metro Manila) and 1-80010-8485100 (outside Metro Manila). Alveo Land’s Solstice showrooms are found in LIFESCAPES by Alveo (Ayala Center), G/L Greenbelt 3, Ayala Center, Makati City and LIFESCAPES by Alveo (Circuit Makati), Riverfront Drive, Circuit Makati, Makati City.

SPECIAL FEAT URE

The Night Out The weekend calls for some unwinding and when you’re looking for a place to try without driving a mile, Makati is a hotspot of hangouts where you can grab a special drink or enjoy a hearty meal. Alveo Land’s Solstice strategically puts you at the core of everything hip and happening in this dynamic city.

2

PHOTOGRAPHY GABBY CANTERO

1

3

1. Your Local G/F Universal LMS Bldg., 106 Esteban St. cor. VA Rufino St., Legaspi Village, Makati City Your Local takes the idea of your friendly neighborhood restaurant and kicks it up a notch. The black, white, and dark wood motif mixes with an industrial warehouse vibe that takes it far from your usual diner, but the comfort food with a twist ensures you’ll come back for regular visits.

Don’t be alarmed if the bread is black—we’re talking about the chorizo sandwich served on a bun infused with squid ink. Aside from all-day brunch, there are also dishes with Asian influences, like lamb rendang, hebi hiam pasta, ox tongue curry buns, and smoked salmon donburi. If you’d like to stay after-hours for a drink, go ahead and sample their collection of wine and beer.

This is one local that is so welcoming,

you’d practically want to move in.

2. Yardstick Coffee G/F Universal LMS Bldg., 106 Esteban St. cor. VA Rufino St., Legaspi Village, Makati City Finally, true coffee aficionados now have a place that fully understands them and that they can call their own. This is the latest in the third wave or artisanal coffee movement currently sweeping the metro, and it’s a welcome addition to this burgeoning, promising scene.

Everything about this spot is dedicated to bringing the coffee drinking experience to another level. The baristas are game to give tips on what to order and are always happy to share their expertise, so don’t be shy or the least bit intimidated if you’re not quite sure what to try on your first visit.

3. Speakeasy 7232 Ayala Ave. Ext. cor.

Malugay St., Makati City

Back in Prohibition-era America, a speakeasy was a secret spot that would (illegally) sell alcoholic drinks. Nowadays getting a drink isn’t hard, really, but getting one that’s exceptional and done right is where the challenge lies. Enter Speakeasy, a retroinspired restaurant that’s not exactly located anywhere discreet, which is great news for those looking to satisfy their cocktail cravings.

If you’d like to start off your evening with a legit meal, pasta dishes like the gnocchi and truffled mac and cheese do not disappoint.

But the true star of the show here, as indicated by the shiny, eye-popping bar, is the drinks. Get things rolling with the Blood Shot, a glass of premium tequila followed with a Mexican Sangrita chaser composed of sweet and sour tomato juice, and keep it going with the Speakeasy Standard (lychee, fresh mint leaves, gin).

Just make sure you’ve arranged to have someone else drive you home.

COV EDITORIAL ER STORY

A COOK’S DETOUR The dish on Miko Calo’s culinary comeback

SOUTHERN living

31

COV ER STORY

TEXT KAT PATIÑO-MARQUEZ PHOTOGRAPHY TAMMY DAVID

Family has an undeniable power over how your life unfolds.

Whether it’s with your personality, your virtues or your career, family has a way of injecting themselves into your life even without the slightest notice. For Miko Calo, this couldn’t be more true.

“Now that I’m older, I’ve realized how important family is. I’ve always known that family was important but I just realized how important we are to each other because we are so involved in each other’s lives,” she says, recalling the occasions when her family intervened in her life in an almost divine way. Throughout her interview with Southern Living, different members of her family are present, if only by citation, as she describes particular moments in her life where they played a big part, even if it was just by chance.

The grounded chef talks of how she ended up in the culinary field and raves about her little family venture.

Did you study abroad?

Yes. After spending time working here in Manila, my family told me that if I really wanted to further my studies, I could choose a school and they would send me there. I read about this school from a magazine my tita showed me when I was in college. It was a cooking school that was run by the Paris Chamber of Commerce and it was where the young French cooks go to. I forgot the name of the school and kept researching about it. It was Ecole Gregoire-Ferrandi. I was under the Ecole Superieure de Cuisine Francaise (ESCF) program which is this intensive program for professionals who already had experience in the culinary industry.

I really wanted to go there, but I found out that it was open only to French citizens. Good thing they have an intensive program for professionals who already have experience in the culinary industry.

It was great because they only accepted “I can’t imagine doing 12 candidates and the program ran for an entire year, which included both training anything else other and practicum. Plus they would send than cooking. I’m very students to reputable restaurants, like comfortable in the field; in Michelin-starred ones. When I heard of school, I was like, ‘I have to go there.’ the first place, I love food.” that So I went there without knowing how to speak French, but I knew it was the start of the rest of my life.

Describe a dish you grew up with.

My wawa (grandmother) used to cook fish paksiw, inagun-un in Butuanon (the Calos are Butuanons). It’s just like paksiw but it’s cooked in a clay pot and only in vinegar with a bit of water and salt. We’d let it sit for a day or two.

Fish turns pinkish as it gets cured by the salt and vinegar. She would then serve it with rice and adobo oil on the side. She taught me to drizzle some of the vinegar broth of the paksiw over my rice and then some adobo oil. So simple, but it’s so good.

Tell us how you started. What made you decide to become a chef?

We’re all obsessed with food in the family, but I entered culinary school through something like divine intervention. Originally, I wanted to go to Ateneo because my whole family went there. But because my grades in high school weren’t the best, I was only accepted to take a two-year Hotel and Restaurant Management course at St. Scholastica’s College. There, I had to maintain a certain grade point average to be able to enter into a full diploma course.

During my second year, I learned about food preparation.

There, I realized, ‘Why didn’t I think of this?’ [After that], I couldn’t imagine doing anything else other than cooking. I was very comfortable in the field; in the first place, I love food. So I was getting added exposure to knowing how to cook technically rather than just cooking and experimenting since I was nine years old.

How was the experience at the school? Did you integrate into the French environment easily?

Yes, because we were all international students. Plus, I’m the type of person who gets along with anyone. But I had to recalibrate how I seasoned my food. For example, salt is not to make food salty but to enhance its natural flavor. I had to toughen up, have a thicker skin as well.

How long did it take you to recalibrate?

A week, even if the first week was just soup week. You would think it’s just soup, but I learned a lot. Even something as simple as soup, you have to cook it properly. If you miss even just one detail, you’ll mess up the whole thing. For example, potato and leek soup is very basic but if you make the mistake of putting the stock too early or putting the leeks in too early, it will give you either bad consistency or a raw onion taste. Those are little things but they’re what could make a restaurant a bad one: even though they can serve up good steak—and for that, all you’ll need is good meat and the right cooking process—if they serve bad soup, that would say a lot about a place. Not cooking things properly will not get good results.

SOUTHERN living

33

MAKEUP GERY PENASO OF MAC COSMETICS. HAIR RONIE MISA OF KIEHL’S STYLIST SERIES.

SOUTHERN living

35

SOUTHERN living

36

COV ER STORY

During your training, what did you learn about yourself?

I discovered that I don’t like to drink beer. (Laughs.) I learned how to focus under pressure and how to make quick decisions.

Also, the French are not snobs; they’re not prejudiced against women. I was never treated differently just because I was a girl, and that helped a lot because I was brought up never to stop myself from doing things because of my gender. I was encouraged to do whatever I wanted. Living in France helped me tone down because it got rid of my competitive attitude with men. There, they treated me like an equal.

What is your cooking philosophy?

Respect the ingredients. Even if I’m just cooking vegetables, I make sure that they look like vegetables and taste like vegetables.

Let’s say I’m making a beet salad. I can make it pretty, but in the end it should look and taste like beets. Also proper technique is important. Overall, I like to keep things simple.

What did you do after finishing the school program in Paris?

I was able to get my experience following school. I started as a stagiere (apprentice) in Paris at La Table Joel Robuchon in 2009. Following that I worked as a commis (deputy chef ) in L’atelier Joel Robuchon in London before moving to my current position—a junior sous chef for L’atelier Joel Robuchon in Singapore.

How did Underground Supper Club come about?

I’m really proud of that because it came from my family. A month after I got back, I got bored because after a grueling year of doing almost 15-hour work days, I was here doing literally nothing. One time, my tita announced that she wanted to have a family dinner where we would cook in her house. After my family requested a list of all these different dishes, we decided to make a menu that included all of those. Underground Supper Club was sort of inspired by that.

My cousin, RJ Galang, who’s doing Underground Supper Club with me, said he’d be my sous chef. He’s always loved food and he has a food blog. So we started talking about what he was up to, how he started to make infused salts.

I was interested in doing pop-ups—no commitments, only once in a while, but I can’t do it alone. My cousin was into it. We agreed to do a degustation menu. I would prepare the menu and he would coordinate everything, which was perfect because he is in advertising. I then asked, ‘What would we call it? What would we call the underground supper club?’ he said, ‘Underground Supper Club!’

After doing a bit of conceptualizing with the logo, nothing happened at first, because when you don’t have a deadline, a project gets pushed to the side. Then our friend, Ros Juan, offered her café, Commune, for the first Underground Supper Club. After that, it went on. Eventually, after the second and third one, people started asking us to do private dinners.

Doing the Underground Supper Club is fun and it allowed me to see what I could be doing in the future. It also allowed me to experience the clientelé here in Manila.

What did you want your customers to experience?

Just the enjoyment of food. Simple cooking, but with proper technique and attention put into every detail. It doesn’t have to be exotic flavors or new things; it can be very simple with very good ingredients. I wanted this endeavor to really be a communal experience where you have big shared tables, where you meet new friends or see people you know, because that’s how my family is. I wanted it to be an extension of how my family enjoys food.

If you were to choose, what would be the last thing you’d eat here in the Philippines before flying back to Singapore?

My dad’s garlic chicken, which he cooked when I went home recently.

What would you like to eat on your wedding day? Why? I honestly don’t know. Definitely not French food, since that’s what I do.

What is the first thing you would eat when you land in Singapore? How about in Paris?

In Singapore, I’d definitely eat black chai tow kway (carrot cake). In Paris, sandwich a la grec at this small shop behind the Beaubourg and the chewy dark chocolate and salted caramel cookies at this small grab-and-go in Odeon.

What other projects are you planning to do after this?

I want to get married and have four babies. (Laughs.) Actually, I’m leaving at the end of the month. I’m going back to Singapore to work in L’atelier Joel Robuchon again; I’m working to get another promotion. It’s always at the back of mind that in a few years, I’d like to open my own place. I can open it anywhere, but I really do want to open it here. I want people to experience something more personal, experience how I do things. I want to do something original.

SOUTHERN living

37

“I wanted the Underground Supper Club to really be a communal experience where you have big shared tables, where you meet new friends or see people you know, because that’s how my family is. I wanted it to be an extension of how my family enjoys food.”

Calo’s utmost respect for ingredients extends from her cooking to her plating.

SOUTHERN living

39

COV ER STORY

POULET SAUTÉE CHASSEUR “This is my go to dish because it’s a very hearty dish and all ingredients are readily available.

Also, flambé! I like seeing the flames!”

Ingredients 1 whole chicken 200 g assorted mushrooms 3 pcs. shallots 70 g butter 2 tbsp. canola oil 1 tbsp. flour 30 ml cornac 100 ml dry white wine 100 ml chicken stock 1 tbsp. tomato paste 20 g tarragon (fresh) 5 g parsley (fresh)

Step 1 Cut chicken into pieces.

Slice mushrooms.

Peel and brunoise shallots.

Step 2 In a sauté pan, heat up oil.

Season chicken with salt and pepper then sear until golden brown.

Set aside.

In the same pan, sauté mushrooms until golden.

Add butter and shallots.

Add tomato paste, cook for a few minutes.

Return seared chicken.

SOUTHERN living

40

Sprinkle flour and let cook for a few minutes.

Add cognac and flambé.

Add white wine and reduce.

Add chicken stock and simmer until sauce thickens.

Step 3 Chop tarragon and parsley.

Verify sauce thickness.

Verify seasoning.

Add herbs, leave on low heat for 2 to 3 minutes.

Serve.

ST YLE

STARK CONTRAST Cozy up to sweater weather with warm tones

STYLING EDLENE CABRAL PHOTOGRAPHY CYRUS PANGANIBAN

SOUTHERN living

41

Blazer, P4,549, HE by Mango, Alabang Town Center. Button-down shirt, P5,950, Tommy Hilfiger, Greenbelt 5. Trousers, P7,950, Armani Exchange, Power Plant Mall.

ST YLE

On Fabi: Top, P4,550, Armani Exchange, Power Plant Mall.

On Thiago: Cardigan, P6,950, Armani Exchange, Power Plant Mall.

SOUTHERN living

43

ST YLE

Cropped top, P1,450, and skirt, P1,750, all Mango, Greenbelt 5.

SOUTHERN living

45

Place your business in the heart of Alabang Discover a better way of working in Alabang. With the largest network of flexible office space, on-demand meeting facilities, business lounges and virtual offices across Philippines we allow you to focus on your commercial plans not your floor plans.

If you need an office all of the time, or just a part time business address or just meeting space. Regus can provide the flexible workplace which leaves you free to conduct your business the way you want.

Reserve your space today!

Regus Filinvest One Alabang 9/F Filinvest One Building, Northgate Cyberzone, Alabang-Zapote Road corner Northgate Avenue, Filinvest City, Alabang, Muntinlupa, Philippines

+632 451 8243 regus.com.ph RE4113_REG_Advert_NCO Passay and Alabang N&S LIVING MAG 7.25X10"_PH_EN_FEB14 V2 V1.indd 1 7.25 x 10.indd 1

31/03/2014 13:21 4/2/14 2:30 PM

MAKEUP CHUCHIE LEDESMA OF MAYBELLINE NEW YORK. HAIR BULLET REYES. MODELS: THIAGO AND FABI OF ELITE MODELS MANILA.

ST YLE

Dress, P8,950, Armani Exchange, Power Plant Mall.

SOUTHERN living

47

7.25 x 10.indd 1

5/29/14 2:40 PM

On Thiago: Pullover, P9,450, Tommy Hilfiger, Shangri-La Plaza. Shorts, P1,995, American Eagle Outfitters, Greenbelt 3. On Fabi: Dress, P8,950, Armani Exchange, Power Plant Mall.

SOUTHERN living

49

SOUTHERN living

50

ST YLE

Dress, P7,950, Armani Exchange, Power Plant Mall.

SOUTHERN living

51

SOUTHERN living

52

M ARKET

4

3

5

7

8

AS THE SUN SETS

Cool weather threads to while the summer away

PHOTOGRAPHY (TRAVEL BAG) ARLO ANGELES.

2

1

6

9

1. Rainbow lens aviator, P590, River Island, www.riverisland.com 2. Umbrella, P1,990, Topshop, www.topshop.com.

3. Scarf, P1,450, Mango, Greenbelt 5.

4. Trenchcoat, P9,950, H.E. by Mango, Power Plant Mall.

5. Graphic backpack, P1,890, River Island, SM Aura Premier .

6. The Future's Void by EMA, P438, iTunes.

7. The Worn Archive by Serah-Marie McMahon, P1,435, Powerbooks, Greenbelt 4.

8. Lace up boots, P3,280, Tala Luna, www.talaluna.com.

9. Nylon jacket, P2,295, Zara Man, Greenbelt 5.

SOUTHERN living

53

A

VUE OF

JUNE FATHER’S TREAT

It’s never too late to plan something extraordinary for dad on his day. Surprise him with something fancy and avail of our Father’s Treat Room Promo.

Every Friday to Sunday June 13 to 29 Overnight

3 Days/2 Nights OR 2 Rooms/1 Night P10,000 nett Deluxe Room at Main Wing P11,000 nett Deluxe Room at Tower Wing

P5,500 nett Deluxe Room at Main Wing P6,000 nett Deluxe Room at Tower Wing

Inclusions: • Buffet breakfast for two adults and two kids below 6 years old • One (1) bottle of Wine of the Month *Plus standard amenities

DAD’S DAY OUT

Phoenix Court, The Bellevue Manila June 15

Spring for a good meal for your Father this special occasion and take your pick from our set menu. It’s time to treat your father to a specially made four-drink cocktail menu.

North Bridgeway, Filinvest City, Alabang, Muntinlupa, Philippines 1781 t : (632) 771 8181 f : (632) 771 8282 e : tbmnl@thebellevue.com

www.thebellevue.com

#TheBellevueManila

TheBellevueManila

@BellevueManila

@BellevueManila

M A NAG E D B Y T H E B E L L EV U E HOT E L S & R E S ORT S

7.25 x 10.indd 1

5/9/14 4:10 PM

EATS Learn the fine art of French press brewing and make your own perfect cup of coffee in this floral shop turned café.

A POCKETFUL OF SUNSHINE

An experiment in savory fare from a team of florists TEXT DENISE DANIELLE ALCANTARA PHOTOGRAPHY SAM LIM

Find refuge in a dainty, quaint and chic flower shop, where the brick walls, wooden tables paired with a mix of colorful plastic and wooden chairs, pretty floral arrangements and plenty of natural light will surely cheer you up on the gloomiest of days.

This is not your ordinary flower shop, though, as Designer Blooms has created an off-shoot of its original purpose to give customers a different dining experience—a move made

by Marie Garcia and Issa Garcia-Sicam, daughters of the establishment’s founders, Ting and Rica Garcia.

Most people who enter Designer Blooms to buy flowers end up ordering food as well. Consequently, they start going back for the hearty and tasty meals, making the occasional flower arrangement purchase. Maximizing a supposedly ordinary flower shop’s potential, the winning combination of freshly picked flowers and freshly prepared food has definitely won fans.

When you step inside the café, the freshest and most colorful flowers immediately catch your attention; however,

the aroma of food and coffee being prepared steals your heart. Start off your experience by ordering a cup of organic coffee from San Francisco, which you can even personally press depending on how you want your drink.

There is even a specific process for how it’s prepared: a cup, a French press filled with brewed coffee, an hourglass set and some sugar and milk are placed on your table. You turn the hourglass set upside down and choose whether you want your coffee light, medium or bold by waiting for the sand to run out in one, three or five minutes, respectively, before you press your coffee. To better enjoy it, pair your coffee with the café’s perfectly balanced tinapa mousse on toast.

Designer Blooms offers not only light fare: devour a scrumptious and fragrant truffle pasta, one of the newest dishes on their menu, or select from an array of freshly baked panizzas. Cakes, pastries and cookies can also be found in the café, baked by some of the community’s best home bakers.

SOUTHERN living

55

SPECIAL FEAT URE

A YEAR UNLIKE THE LAST This Father’s Day, the best gift you can give is your time.

Every year, it’s the same old story—you buy dad a tie or a watch for Father’s Day and he’d wear it until it practically falls apart. Memories made over quality bonding last longer than any gift wrapped in paper and string. At SM Supermalls, you can surprise your old man with a range of activities lined up for him to enjoy: MANLY MEALS. Indulge dad with two of his favorites: beef and booze.

Enjoy a selection of imported steaks and spirits from June 13 to 15.

TREATS AND EATS. Give dad a feast fit for a king at his restaurant of choice. Get special freebies and discounts on food and drinks this June 13 to 15.

GET GROOVY. Travel back in time with dad for a musical throwback with tunes from the 70’s and 80’s playing in the background.

START YOUR ENGINES. Rev up his interest with an array of vintage vehicles. A collection of classic cars and big bikes will be on display from June 13 to 15.

SPOTLIGHT ON DAD. Have a selfie with dad and capture memories with him shown on a slideshow of Father’s Day snapshots on June 15.

For the schedule of events per mall, please visit the SM Supermalls Facebook page.

Hotline Number: +63(2) 876-1111 Website: www.smsupermalls.com Facebook/Twitter/Instagram: SMSupermalls

2014 0529 SM Father's Day Advert.indd 1

7.25 x 10.indd 1 7.25 x 10.indd 1

6/6/14 2:16 PM

5/29/14 7:04 PM 6/6/14 2:49 PM

EATS Margherita panizza handrolled and made with all-natural ingredients (left).

Familiar home items are used for different purposes, adding character to the space (below).

Designer Blooms CafĂŠ. Molito, Madrigal Avenue cor. Commerce Avenue Alabang, Muntinlupa City. 808-9569.

SOUTHERN living

57

Make the cut, reach your dreams, & unleash your true potential.

Be the professional chef you always wanted to be. Find your true potential in the kitchen and unleash your culinary skills to the world. Moderne Culinaire Academy will bring you there, with our cutting edge cooking techniques and the best cooking facilities in the country.

We provide excellent hands-on instruction with small class sizes and an intense classroom experience. Our faculty members come from the best cooking schools in the world. We provide excellent training in the country’s top hotels, and our students are consistently cited as the best among the rest.

We will equip you with the necessary skills and equipment to make it in today’s modern world and to be the modern chef of tomorrow. In ten months, you can earn a diploma in the culinary arts and become the kind of chef you always wanted to be.

Make the cut, reach your dreams, and unleash your true potential.

ENROLL NOW

AND SAVE AS MUCH AS P30,000!

843.8071 / 622.9656 +63 917.700.COOK (2665) www.modernculinaireacademy.com

EATS Don’t get overwhelmed by over 80 different bottles of tequila in front of you.

The trained bartenders of A’Toda Madre can guide you in this new experience.

THE MEX MIX

A re-education on tequila and spice at A’Toda Madre TEXT DENISE DANIELLE ALCANTARA PHOTOGRAPHY SAM LIM

Worry less and drink more of 100 percent pure agave tequila, the type of tequila most of us are unfamiliar with. With a market that sells only Jose Cuervo Gold and Patron tequila, people dread the sight of “100 percent” due to flashbacks of wild nights and terrible hangovers. But these flashbacks are because the two brands are actually mixtos, made with only 51 percent blue agave tequila and 49 percent sweeteners—the common culprit that gives you a headache the morning after.

In Mexico, where the drink originated, tequila is served in long-neck glasses, meant to be paired with their generously spiced meals. This is exactly the experience one would expect in A’Toda Madre, the first and only tequila bar in the Philippines. And the people behind this, saving us from all the common misconceptions we know of tequila, are the proprietors and brothers Aljor and Sante Perreras.

Dim lights, dark walls splashed with a bit of color, cozy seats and fancy bottles greet you as you step into what looks like a local bar in Mexico. Don’t be intimidated because newbies are most welcome. The bartenders, waiters, and even the owners are always present to accommodate your queries on anything about tequila. Here are some of the basics: Lesson 1: Tequila, a distilled beverage made from blue agave, is allowed to be produced in only five states in Mexico.

Hence, any “tequila” produced outside these five states cannot

be called tequila, just as how Champagne is a specific regional name for the bubbly drink.

Lesson 2: The blue agave plant is not a cactus, as what is popularly depicted on labels and bar signs, but is rather a member of the lily family. Farmers need to wait six to eight years before blue agave can be harvested, and take note: this is only for a one time use. Once harvested, a brand new plant needs to be sown—and another six- to eight-year-wait is needed until it is reaped.

Lesson 3: There are four expressions of 100 percent pure agave tequila depending on its fermentation age: blanco, reposado, añejo and extra añejo.

To get a taste of all four, tequila flights can be ordered, with a choice between two distinct types: tequila valley or highland spirits. If you’re more into the savory and salty, tequila valley spirits, which are made from blue agave grown in the rich volcanic soil of the lowlands and have an earthy flavor, will surely fit your taste. If you have a sweet tooth, highland spirits, which have a more floral quality, will match your taste buds.

Apart from the tequila and mixed drinks, A’Toda Madre also offers authentic Mexican food to complete your experience.

Make sure to prepare your tolerance to chili because everything—from the buttered corn, to the taco samplers and Mexican flan—is seasoned with a kick.

A’Toda Madre. GF Sunnette Tower, Durban St. cor. Makati Ave., Makati City. 09989991521. www.facebook.com/atodamadretequila. www.atodamadre.com.ph

SOUTHERN living

59

SOUTHERN living

60

The Elotes Callejeros, a typical Mexican snack, is served hot off the grill with an ample amount of house chipotle mayo and feta cheese.

EATS Nutrition expert Liz EchiverriBaes tweaks the recipes depending on the best ingredients available for the season.

WHERE GOOD THINGS GROW

This restaurant gives a fresher take on healthy and sustainable eating TEXT DENISE DANIELLE ALCANTARA PHOTOGRAPHY SAM LIM

If you happen to be rolling your shopping cart through the grocery store, chances are you’ll be met with an overwhelming amount of food options. Look at the nutrition labels and you’ll most likely discover chemicals and artificial flavoring that are not necessary or good for the body. And if you’re looking into getting healthy, unfortunately, food choices that are all-natural, organic and GMO-free are fairly limited.

With clean meat, fish and vegetables not readily available in most leading supermarkets and usually being more expensive, access to these products seemed to be beyond reach—until The Urban Farm came along.

The Urban Farm’s co-owners Charis Bacolod and Glenn Pili have envisioned their restaurant to be true to its cause— pledging to serve 99 percent organic and natural food from local farms.

Nutrition expert Liz Echiverri-Baes, food consultant to Urban Farm, is responsible for assuring that all ingredients are purely organic and cooking procedures are all-natural. Once you enter its simple, casual, yet sunny interiors, a complimentary

fresh pot of fresh tarragon tea will be served. This is meant to aid you in digesting the guilt-free feast you’re about to devour.

A good choice to start off your meal is a warm bowl of Pumpkin Malunggay Soup, cooked to achieve a silky nappe. For light yet filling fare, try the Summer Citrus Salad—a balanced miscellany of flavors from the acidity of mandarin oranges and grilled pineapples, bitterness of lettuce and alfalfa, and saltiness of calamari.

Gone are the days of flavorless dishes that claim to be healthy. Take a pick from a balance of leafy greens, proteins, power smoothies, and organic desserts that are sure to pique your interest. For the meat lovers, all-time favorites such as ribs, made from pasture-raised pork, are available. Healthier options for other protein dishes are also part of the list, which include grass-fed beef and free- range chicken. Munchies include quesadillas, and fish and chips. Smoothies and desserts are also made of natural ingredients such as wild honey and coco sugar.

So if you’re looking for good food with a little less guilt, this is the right place to be.

SOUTHERN living

61

EATS The Urban Farm partnered with PSID students to design its interiors (right). Hoisin Quesadillas (below, left) BBQ Beef Ribs (below, right)

The Urban Farm. 4 President's Avenue cor. Adelfa Street, BF Homes ParaĂąaque. 823-8495. www.facebook.com/theurbanfarmrestaurant.

SOUTHERN living

62

RECIPE

A BOWL OF GOOD

A hearty healthy soup to warm yourself from the inside TEXT JOHANNA GARCIA PHOTOGRAPHY AND STYLING SAM LIM

ROASTED TOMATO SOUP INGREDIENTS 1 ½ tbsp. dark brown sugar 4 tbsp. unsalted butter ½ cup chopped onion 1 tbsp. tomato paste 1 tbsp. ras el-hanout (optional) 2 tbsp. or 6 tsp. all-purpose flour 2 ½ cups chicken stock, preferably homemade ½ to 1 ½ cup heavy cream 2 tbsp. or 6 tsp. brandy or dry sherry Salt and pepper to taste

WWW.REALGIRLTOYKITCHEN.COM

PREPARATION 1. Preheat oven to 450° F. Line a rimmed baking sheet with foil. With your fingers, carefully open whole tomatoes over a strainer placed atop a bowl and remove the seeds; reserve the strained juices. Spread the seeded tomatoes in single layer atop the foil and sprinkle with brown sugar.

Bake for about an hour, until all liquid has evaporated and the edges of the tomatoes begin to brown. Let tomatoes cool slightly then peel them off the foil. Transfer them into small bowl and set aside.

2. Heat butter over medium heat in a large saucepan or a Dutch oven.

3. Add shallots, tomato paste and ras elhanout. Reduce to low heat, cover the pan and let the mixture cook for 7 to 10 minutes, stirring it occasionally until the onions are softened.

4. Whisk in flour and stir constantly for 30 seconds until combined.

5. Whisk in the chicken stock then stir in the reserved tomato juice and roasted tomatoes. Cover the pan, increase to medium heat and bring the soup to a boil. Reduce heat to low and let it simmer, stirring occasionally so that the flavors combine together, for about 10 minutes.

6. Purée soup in a blender until it is fairly smooth. Add in cream and let it simmer for 5 minutes or longer to allow the flavors to combine.

7. Add in the brandy and heat for 5 more minutes. Turn off the heat, add some more brandy and serve.

SOUTHERN living

63

SW

IM

SM

T

HA T'S

AR

W

LE

YO U

AR

TO

IN STA G

A M

TH E

TH AT

M

AR

20

14

EN

TS

TR IA W TH IN LO N NS ING AN TR D IAT 10 H IM yE LE AG AR TE A IN S O DA ST fC NH TO ON UG UG QU O O H W ER N O AV IN ff ES G x -R AN TE OA D RR D CU A RR

SW

BE LIV AT ING EN ON pA TH TH E

EA GO D

CH

PIQ JA NU U AR ES Y YO - MA U RCH R 20 IM 14 A MA G KA IN TI AT LE IO ADS N | ww & w.

W mak IN eit A mak SW ati.c AT om C |I H !

T O H M f E IN E V pR T T N AS O H RIA ER x E S IN EAD TH NAT TE LIN CE -T LET ION R E BU O-H ES AL RA

PIE C E

B NU y T H

R

O T vE M E k RA R B B EE IN 20 E Of ROT pS ING 0k O RS TH HE THE MIL f EIR RS R EA GA ON AMIR GE ME TO Ez p

RT ?

N

RA

SW

IM

BI

KE

&

RU

RE E!

N

G NOWET O N FO E R

ma ga zin e F

es pin ilip Ph o! ho Ya of

AN DEC TO O SE D E E! MO RE

re ltu cu

ay Pl is ork W

ork ew tiv ea d cr an nt ibra ev Th

n he W

SC

4

Y

l.

Vo

C IT

3

E

H

o.

|N

TH

UC

14 20

T

TO

H

OU

IN

RC

AB

w w qu

w .in irer .n et ed

/r SE PT EM BE R 20 13

14

A

D

20

M

AN

H

IN

C

VE

R

MO

A

TO

M

IA AN CO TH ON NA ILL V

Es rb FO

W

M

A

R C

H

20 14

3

4

W

R

C

H

20

14

IN

TO

UC

H

W

TO

MO

VE

IN

AN

of Ya ho o!

Ph ilip pin es

D

AB

OU

T

TH

E

C IT

Y

MA KA TI l ea HO

cu ltu re

W ork is Pl ay

JA VO NU LU AR W ME Y W. MA 2 MA KE IS SU RC H IT MA E 7 20 14 KA TI .C OM

W he n

Vo l.

A

Th ev ibra nt an d cr ea tiv ew ork

o.

|N

S A ETT N D IN PA BA G P SS LA RIO IO NC RIT N IN IE S G S

O N

N VI ATH LL AN ON IA CO

M W SU AK VA H AY M E M TH LD TES TO ER E ES SA B M BE CO Y V OS ST UN IS T BE TR ITIN OU AC Y’S G T O H O F ES U R

B FIT E O N NY PR ESS OU IE W R TO IT

M

FO rb Es

AM

HO

:45 11

MA KA TI l ea ds

4 3/1 5/2

JA VO NU LU AR W ME Y W. MA 2 MA KE IS SU RC H IT MA E 7 20 14 KA TI .C OM

UT

W

KO

14

OR

T

W

20

L

AY

TA

S IE RIT IO G PR CIN G N S IN LA N TT BA SIO TO A SE D S AY SS N N PA O A W E R H T ES U D F YO WIT AL O V N T UR O SS O U E O GO BE N IET ST IN FIT PR O IT ’S M E VIS RY ES TH BY NT ACH KE ER OU BE A M MM C ST BE SU

D

A

A D G I ic R IN h A R se C M S-Tnsen E o No LD N

VA

M

TO

TS

A

EN

R

g in liv

OR

FO

8

PM

N

ED

ue | Iss

4

7:2

RU

NE

8

4

2/1

3/1

ULT ND IS P

U

e

f s o n es Am u s re Io st sc n co

&

YO

lum

1

E

L

Vo

dd

.in

12

03

B IK

14

AL

14 20

R

VE

CO

IM

20

T

AY

IS

EA N TE G O N NT pA H TH E

M

UR

TR IA W TH IN LO N NS ING AN TR D IAT 10 H IM yE LE AG AR TE A IN S O DA ST fC NH TO ON UG UG QU O O H W ER N O AV IN ff ES G x -R AN TE OA D RR D CU A RR

N

HO

ril

L

RI

AP

FOrbEs

OR SP L TI

E

SW

RU

ON

TO

&

2

N

E

K

dd .in AL FIN

AR

B IK

R

IC

VE CO

QU

23 05

LE

IM

Y

RT

SW

GE T TH RID ER OF A AP TO N E D U XIN SP TIC S RA O W YS IL IT S H

MU

ND YO T BE POR S

LF SE ER NO H TA ES LD YE G OR CA LEN E W PIA HAL TH C ND A

RY TSY Y TO BE F TO ER HIS AND UT O NE AV ES NCIA E O T ZO ORD BR AKVALE LA DIVMFORD REC MJAY DAL CO RL O ME EIR A W TH ET S

MA

A IN

MS

TR

NS S S OF E PIO ERRIE G THLACE AM OTHG STO AKIN R P CH ORPIRINTES MBETTEPORTS F INS LE D A H S L ATH OR OUG W R TH

Ap

rn he ut so

LI

SO

NOLI SOLI Omni Ad FP.indd 1

A COMMUNITY MEDIA SOLUTIONS COMPANY

Have your free copies right at your doorstep!

For Inquiries, call 403.88.25

IN TOUCH

6/6/14 2:05 PM

S

GA TH F E BU OR R T RG A HE ER QU FA PA ICK MIL Y RT Y

C T ON H HE NE YO EA SE CT G LT LF S W FO A, HY TH IT RW AN EA RO H D A PA TIN UG RD Y G H IN , G

TR W EN IT GT H H E EX THR N Y ER EE O CIS S UR ES IMP LE LE GS

IT

JU

Da sm D CE EN ar I LD SE in RA N as

N

E

20

14

T HE GET

CURIOUS BOUQUET Speaking volumes with flowers

TEXT DIANNE PINEDA PHOTOGRAPHY SAM LIM

If you can’t say it with words, say it with flowers. Whether you want to say sorry or show your affections (albeit discreetly), it’s the thought of giving fresh blooms to someone that always counts.

Red roses may mean love and passion, while white chrysanthemums symbolize truth. If you think you’re the one having difficulty with words, imagine the pressure put upon the florist doing the arrangement: every color, type and even the position of the flowers can carry some meaning.

The Japanese consider flower arrangement an ancient art, referring to it as “ikebana,” with rules and principles set over many centuries. The early Egyptians also created designs using carefully selected flowers as offerings for their deities.

To this day, flower arrangement continues to be an art form that is also a tradition of expression, incorporating modern designs while still maintaining its old world charm. Communicating messages to a loved one with this age-old practice or simply adding a touch of flowers in the home will never be out of style. As we transition to the rainy season, take a cue from Mabolo Flowers, a home and gallery concept store that arranges flowers to fit any occasion. “I prefer unusual ones to match my unique way of creating arrangements, from bouquets and landscapes to event floral installations,” Antonio Garcia, owner and creative director of Mabolo flowers, says about his flowery business.

Cymbidium orchids, specifically the variant “Balou,” are a rare kind of orchid, that can be found in the cold mountains of Asia and Australia. For this bouquet, Garcia personally picked these flowers and tastefully set them in a handmade Philippine stoneware pot. “The receptacles are as important as the flowers. A beautiful arrangement cannot be achieved without beautiful and quality pots, vases and even furniture accents,” he says.

In whatever shape or color they come, flowers will always be a living form of art.

Mabolo Flowers. 2295 Pasong Tamo Extention, OPVI (Formerly Jannov Plaza), Warehouse II, Bldg. I, Makati City. 893-5689, 893-6912. www.maboloflowers.com. designdep@maboloflowers.com.

SOUTHERN living

65

7.25 x 10.indd 1

5/28/14 1:28 PM

7.25 x 10.indd 1

5/27/14 2:50 PM 7.25 x 10.indd 1

5/30/14 7:00 PM