Southern Living: 2014 December

December 2014 Volume 8 | Issue 16

HOMESTEAD

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SOUTHERN living

32 COVER STORY Hindy Weber-Tantoco’s idyllic Laguna home becomes the ideal setting for a gathering

GROUP PUBLISHER Bea J. ledesma BRAND AND COMMUNITY EDITOR dianne pineda ASSOCIATE MANAGING EDITOR denise danielle alcantara EDITORIAL ASSISTANTS allec testado, pristine l. de leon CREATIVE DIRECTOR niÑa muallam GRAPHIC ARTIST danica condeZ

DeCember 2014 04 HEALTH Small to moderate consumption of wine leads to big benefits

16 FEATURE Learn how to prepare and enjoy your choice of liquor

05 BEAUTY Fuss-free beauty tricks for hectic holidays

25 FEATURE The Majestic Ham takes center stage on the Christmas table with its rich history

12 FEATURE Chef Peachy Juban gives form to a childhood fascination: the gingerbread

47 FEATURE New spin on classic Filipino food from your grandmother’s kitchen Cover photo by Gabby Cantero

eDitor’s note Open house There are tell-tale signs that a dinner gathering at home was a complete success: plates sitting in piles, empty bottles of wine, and a messy, slightly unrecognizable living room. Gatherings are always an uproar-filled with engaging conversations and fun activities that leave no time for instantaneously fixing the house. The messiness is not an indication of the guest’s carelessness or inconsiderate behavior; it’s an expression that they felt comfortable in your home. It’s also the host’s willingness to open the home and let people be themselves. This issue, we go inside the homes to find out not exactly what makes a gathering absolutely perfect-but what makes it a memorable experience. Hindy Weber-

Tantoco welcomed us into her warm home that leads to a sprawling farm, ideal for an airy, calm and rustic outdoor dining under the skies and stars. Maja Gamboa prepares an inviting spread of warm and festive fare, and shares some tips on how to create the best celebratory mood to any party. We made some modern tweaks to old-time favorite Christmas treats like castañas and bibingka. We went behind the scenes to discover what goes on into the making of Majestic ham, a staple on our Christmas tables and the stuff of our childhood memories. Beautiful settings are not the only things that make up a gathering. It’s when people leave your home feeling inspired, refreshed, and most importantly, with their stomachs full.

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.

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CONTRIBUTORS WRITERS chinGGaY laBrador, BeverlY dalton, lee Watson, kat patiÑo-marQueZ, chef luis chikiamko, WincY aQuino onG, septemBer Grace mahino ILLUSTRATOR patricia espino, sainte James tan, tristan tamaYo STYLISTS edlene caBral, sam lim, sam potenciano, GaBBY cantero HAIR AND MAKEUP Bullet reYes, chuchie ledesma, sari campos, oGie raYel PHOTOGRAPHERS Jilson seckler tiu, sam lim, GaBBY cantero, Joseph pascual, shaira luna, artu nepomuceno, edric chen, patrick seGovia COPY EDITOR septemBer Grace mahino PROOFREADER mara miano EDITORIAL CONSULTANT ria francisco-prieto CUSTOM ASSOCIATE PUBLISHER daphne see ASSOCIATE MANAGING EDITOR pam Brooke casin PROJECT COORDINATOR renÉe espenilla EDITORIAL ASSISTANTS pristine l. de leon, pauline miranda ACCOUNT EXECUTIVES shanna malinG, hannah ramos, ina mateo GRAPHIC ARTISTS auBreY porciuncula, roi de castro, teJ tan, YaYie motos PRODUCTION MANAGER noel caBie PRODUCTION ASSISTANT maricel Gavino FINAL ART SUPERVISOR dennis cruZ FA ARTIST Jr larosa BOARD CHAIRPERSON aleXandra prieto-romualdeZ FINANCE ADVISOR 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 SALES DIRECTOR ma. katrina mae Garcia-dalusonG KEY ACCOUNTS SPECIALIST anGelita tan-iBaÑeZ ACCOUNT EXECUTIVES aBeGail GinaGa, andie ZuÑiGa, sarah caBalatunGan, ram tan SALES SUPPORT ASSISTANTS rechelle endoZo, mara karen aliasas

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

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SOUTHERNliving October 2014 Volume 8 | Issue 14

CULTURAL COMMONS

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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minDfUl DrinkinG

Small sips of wine go a long way in health

Stroke of luck: Blood clot-related strokes are 50 percent less probable in those who regularly consume moderate amounts of alcohol.

text cHinggay labrador

Sugar rush The given: Type 2 diabetes patients receive conflicting advice about how much wine they may actually consume without affecting glycemic control.

We’ve hit the season for indulgence, and there is no deity Prevention before cure: From a study conducted by Amsterdam’s more fitting for the innumerable holiday feasts of December VU University Medical Center in 2005, it was found that than Dionysus, god of the grape harvest. And while we are moderate drinkers carry 30 percent less risk of developing this warned, time and time again, about the perils of excess, type of diabetes than those who don’t drink wine. If you’ve especially when it comes to vino, many a wino have justified managed to skirt this disease, you’re probably better off having a glass of red, white, or everything-in-between wine with the a glass or two, rather than staying away from wine altogether. health benefits it brings. And while we can quantify to no limits the many subtleties in which wine improves our health, Eye spy there’s no doubt that a glass or two can help keep everyone in What’s your poison? Tests conducted in Iceland (2003) showed higher, happier spirits. that wine drinkers have a 32 percent less chance to get cataracts The rule of thumb remains, however: everything in than those who don’t consume any alcohol. The kicker here moderation. In wine-speak, that can mean anything from two affects those who favor their beer instead—wine drinkers are drinks a month to two or three per day.

43 percent less likely to develop cataracts than those who are into their brewskies.

Heart health The stats: Regular wine drinkers are less likely to suffer from a Youth elixir heart attack due to high blood pressure than those who don’t The fountain of youth: This age-old legend may be closer to our drink wine. lips than any secret potion. Antioxidants contained in red wine What’s in it: Red wine in particular carries procyanidins, an help combat free radicals that lead to aging and the diseases important compound in the protection against heart disease. related to it.

Wines hailing from Sardinia and southwest France are Why not just grape juice? Resveratrol is a polyphenol that comes particularly rich in this complex chemical. with wine’s fermentation process, thus it can’t be found in juice.

illustration sainte James tan

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BEAUT Y

beatinG the rUsh

Beauty hacks to help you navigate through the Christmas season with ease text beverly dalton illustration Patricia esPino

The most wonderful time of the year has arrived, but the holidays are not followed by the words “rush” and “madness” for nothing. Aside from the ensuing traffic around the metro, the season also means a slew of parties and dinners to host and attend and it’s a given that a beauty woe or two is bound to come up with all that activity.

Here are some beauty hacks and quick fixes to cover you this season.

Kiss and makeup It’s Filipino culture to kiss someone’s cheek as a sign of hello. First concern: you don’t want to leave a mark.

Second: you want your lipstick to last all night long. The trick: Use a matte shade instead of a glossy one.

It’ll stay on your lips longer and is less likely to be transferred on someone else’s skin—unless you kiss them hard. Another tip is to make

sure to proffer your cheek when making beso.

dry first before using them to pin up your hair.

No stains allowed A lot of eating and drinking can stain your teeth with your lip color. To avoid this from happening, try putting your index finger inside your teeth, then pulling it out slowly through your puckered lips; any excess lipstick should get transferred to your finger.

Make sure to wash your hands before and after doing this.

Static-free statistic Constant blow drying can get a lot of static in your hair; remedy this by spritzing a little hairspray on your brush. The key is to brush gently on parts of the hair that has static so the style would still look natural, and your hair will look tame in no time.

Keeping up the updo You don’t spend hours recreating a celebrity updo only for it to fall apart after an hour. Give your hairstyle extra staying power by asking the hairdresser to coat the pins they’re going to use with hairspray. Just lay them out on a paper towel and spray them with the product. Let them

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Up all night The holiday rush results to tired eyes and matching dark circles. Your nextday solution? Highlighter. Like a knight in shining armor, it’s way better than a concealer because it doesn’t look too white against the skin and even gives you a more awake look. For a long-term remedy, use an eye cream to soothe the thin skin around the eyes; your skin will thank you once you reach your 40s.

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FIXT URE

Different strokes

What Christmas is like for non-believers text allec testado illustration Tristan tamayo

Christmas is a significant day for Catholics and Christians.

It is, as they say, when the great savior was born. In the Philippines, Christmas starts on Dec. 16, when the first among the traditional nine dawn masses, commonly known as the Misa de Gallo, is held.

Believers of Christianity, according to statistics, have the biggest population, thus it is the most dominant religion worldwide; curious enough, though, it is the predominant religion in only two countries in Asia, here and East Timor.

So as Christians celebrate the season, how do non-Christians view the worldwide-celebrated occasion?

In Muslim countries, there are no Christmas traditions celebrated except in Jordan. In North Africa, Christmas is viewed as a European holiday because of its similarities to their pagan festivals: big parties with feasting and a lot of drinking—which can be construed as ironic, as Christianity’s traditional meaning of Christmas lies within the biblical message that recounts Christ’s humble entry into the world. But Muslims still acknowledge Christ’s miraculous birth from a virgin, and what’s more important for them is the hope for salvation brought by the incarnation of Christ alone.

Buddhists believe that Jesus was a Bodhisattva— one that forgoes his own benefit to help others and has compassion, kindness, and love for all beings. If Christians have Christmas, Buddhists have the Bodhi Day, a popular holiday celebration of Buddha’s enlightenment that is held

every December and lasts for 30 days. Like Christians, Buddhists have their own version of Christmas lights, which they use to adorn ficus trees. And if Christians have Santa Claus, Buddhists have Buddha Hotei who is very popular in China and Japan. He’s often portrayed sitting in a semi-reclining posture and laughing uproariously while distributing presents to children out of an inexhaustible sack—resembling the Buddhist values of selflessness, compassion, charity, and caring without expecting anything in return.

Jehovah’s Witnesses do not celebrate Christmas. Their beliefs are based on what’s written in the Bible, and according to them, in the book of Luke, Jesus commanded that we commemorate his death instead of his birth. In fact, Jesus’ apostles and early disciples did not celebrate Christmas; there was no recorded birthdate of Jesus written in the Bible, no proof that he was born on the 25th of December. Also, they believe that Christmas is not approved by God because it is rooted in pagan customs and rites, as written in the book of 2 Corinthians. Besides, for them, salvation doesn’t come only through Jesus; it happens through their reliance on the bible and striving to be generous and peaceable people every day.

Religions may be diverse in their beliefs and practices, but the end goal of salvation through spiritual happiness is a running thread—a reminder that we may all be different on the outside, but on the inside, we are all the same.

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CR AF T

it’s a wrap

Make friends and family feel extra special with a few natural touches to your gift wrapping Text Kat Patiño-Marquez Photography SAM LIM

Christmas Holly Gift Toppers

What you’ll need: Craft Paper Twine Twig Red Pompoms Super Glue

Directions:

1. Wrap the gift using the craft paper.

Put aside.

2. Using the super glue, stick the red pompoms onto the twig.

3. Once glue is dry, tie the twig onto the gift using the twine.

4. Secure the twig with additional super glue.

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FEAT URE The first gingerbread man is credited to Queen Elizabeth I when she made these baked goods inspired by the likeness of her royal visitors.

edible home

Chef Peachy Juban tries her hand on the centuries-old tradition of gingerbread house-making text DENISE DANIELLE ALCANTARA photography ARTU NEPOMUCENO

“When they approached the little house, they saw that it was built of bread and covered with cakes, but that the windows were of clear sugar.” In Hansel and Gretel, the siblings found a house that embodies all of children’s fantasies: one that’s not only filled with sweets but is also made of all the desserts they could dream of.

Due to the popularity of the Brothers Grimm fairy tale, the making and decorating of gingerbread houses have become tradition in the western world, turning into an annual holiday event where families come together to build their own versions.

Its fame has even reached the islands of the Philippines, with Chef Peachy Juban doing her own take on the gingerbread house every year. The award-winning chef is famed for her lantern cakes, which she makes for weddings and international cake-decorating competitions, and they have become her signature specialty ever since her good friend, Rajo Laurel, asked her to do his sister’s wedding cake.

“Rajo was sure of only one thing he wanted: the cake had to glow from the inside.” So that’s what Juban did. When called to collaborate with a magazine on unique wedding cake ideas, she finally gave her creation its name: “I want to make a lantern cake.”

As we walk into Juban’s stark white kitchen, the smell of cookies and sugar baking give us a natural high. In the middle of all the baking equipment lies a gingerbread house, ready to be decorated. Everything is ready: the little gingerbread men, the fondant reindeers, the snowflakes, the crinkles, and the cookies are all lined up beside it. “[Putting together

a gingerbread house] has been a tradition since the store, Shortcrust, was renovated six years ago—when, finally, a window display was constructed,” she shares.

“This year’s gingerbread house is a tribute to my trip to Vermont,” Juban adds. She went to a culinary school in Vermont last November to study further in bread-making, and she has incorporated her new learning into making dead dough—a type of bread meant for decorative purposes—for the gingerbread house, using it to create the structure of the cabin. The roof panels are made of dead dough as well, but topped with colorful seeds she brought home from Vermont.

She also included a miniature frozen lake with reindeers skidding on its surface, reminiscent of her view of the lake from the Vermont house she stayed in last November, plus a Christmas tree made of cookies on the side.

The gingerbread house doesn’t look as colorful as we’d imagined gingerbread houses to be when we read Hansel and Gretel, but what makes it really special is its surprise center: Juban plugs in an electric cord, and the house lights up from the inside.

The lantern gingerbread house is especially made for the shop display, but she also makes other versions in varying sizes, with prices ranging from P1,200 to P6,800. “We’re still heavy into production because orders are still coming in,” Juban notes. The iconic gingerbread house has now become a Christmas symbol everywhere in the world and might soon be the sweet centerpiece in every Filipino Yuletide dinner—every kid’s dream of seeing and eating a house made of sweets.

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FEAT URE Chef Peachy Juban uses royal icing to decorate the cabin and to glue the fondant figures to her masterpiece (extreme left). She brought seeds, such as organic poppy, golden flax, tricolor quinoa, and dog wheat berries from Vermont for the paneled roof (left).

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FEAT URE

“The iconic gingerbread house has now become a Christmas symbol everywhere in the world and might soon be the sweet centerpiece in every Filipino Yuletide dinner—every kid’s dream of seeing and eating a house made of sweets.”

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SPECIAL FEAT URE

WHEN PAST MEETS PROGRESS

The school keeps its spirituality alive at the Oratory of St. Francis Xavier

A rich education is built on a great body of knowledge and an unshakable bedrock of tradition. With these two fundamentals, Xavier School forges a history of unmistakable prestige. “The tradition goes back to the time of our founder, St. Ignatius of Loyola, who founded the Jesuits in the 16th century,” says Xavier School President, Fr. Aristotle Dy. When the missionaries found themselves on our local shores 58 years ago, with the goal of changing society through academic institutions, Xavier School in San Juan was established, and has since then been providing high-quality education to Chinese-Filipinos.

Now carrying this long history of Jesuit education to the area of Nuvali, the Jesuit tradition is simultaneously sustained and enriched. Free of the clamor and the clutter characteristic of the city, Xavier School Nuvali is set against a backdrop of lush, sprawling greenery, and a picturesque view of Mt. Makiling.

As many of the residential projects are still at their early stages of development, a surge of youthful energy is felt far and wide.

Notwithstanding the new location, its history runs deep.

At the heart of Xavier School Nuvali is the Oratory of St. Francis Xavier, where the past is encapsulated and retold through modern architecture and intricate design. The stained glass windows, the altar, the tabernacle, and the crucifix all piece together the portrait of their missionaries’ lives—and the Xavier community revels in their presence.

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There, they gather for mass every week. “In that place,” says Fr. Dy, “we have a spiritual home. Right there, you have our founder, you have our spirituality.”

Apart from the elevation of the spirit, the school puts great value in the formation of the students’ minds. Since its opening three years ago, Xavier School Nuvali has been a co-educational institution unlike its predecessor in San Juan. “In real life, we don’t separate the boys from the girls,” explains Fr. Dy. “They socialize, they work together. So that’s the main reason: it approximates real life more closely.” Still taking into account that boys and girls have different ways of learning, the school also plans to pioneer co-divisional education where the girls and boys will take separate classes for only a few specific subjects.

While following these global trends, the school still preserves its powerful history and heritage. It retains its Chinese-Filipino character, as Chinese studies remain a requirement for all.

“Chinese is not only for Chinese people,” explains Fr. Dy. “It’s the language of the future. . .it’s a competitive advantage in the workplace when you speak Chinese.” It continues to uphold its heritage while adapting to the demands of the present. Xavier School Nuvali proves to be the bearer of a great tradition as they mold their students to be the leaders of the future.

Xavier School Nuvali is located at W. Conservation Avenue, Nuvali, Calamba, Laguna.

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FEAT URE

TIPPLER’S LIST Choose your potion perfect for holiday gatherings text Lee Watson and CHEF LUIS CHIKIAMCO ILLUSTRATION DANICA CONDEZ

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FEAT URE

Cranberry-Rosemary Punch How to prepare: Slice the oranges into wheels. Cut the rosemary sprigs into pieces about 4cm long. Pour the gin, orange, and rosemary pieces into a container and allow to soak overnight in the refrigerator. Take 500ml of cranberry juice and freeze into ice cubes. The next day mix the gin, oranges, and rosemary in a punch bowl. Add the remaining one liter of cranberry juice and lemon juice. Add cranberry ice cubes, and gently stir the entire mixture.

Best served with: Turkey Spaghetti Pro Tip: Generally, coolers, spritzers and fruit-based drinks go well with the lightness of the white meat of turkey and chicken.

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FEAT URE

Apple-Thyme Punch How to prepare: Slice apples and cut thyme into 6cm long pieces. Place the Spanish brandy, apples, and thyme in a container and allow to soak overnight in the refrigerator. Bring one liter of water to a simmer in a small pot. Add the five tea bags and turn off the heat. Leave the tea bags in for five minutes, stirring occasionally. Remove the tea bags and add honey and lemon juice. Make ice cubes with half the tea and store the other half in the refrigerator. The next day mix the Spanish brandy, apples, thyme, tea, and apple juice in large punch bowl. Add the tea ice cubes and gently stir the entire mixture.

Best served with: Ham and Leek Frittata Pro Tip: The rule of thumb is that pork goes well with apples, honey and brandy.

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FEAT URE

Rosemary-Lemon White Wine Sangria How to prepare: Cut the lemons into wheels, and the rosemary into 4cm pieces. Place the vodka, lemons, and rosemary into a container and allow to soak overnight in the refrigerator. The following day, place the mixture in a large punch bowl and add the white wine and vanilla extract. Add the ice, then the ginger ale. Then gently stir.

Best served with: Roasted Chicken Cobb Salad Pro Tip: Find purpose in your left-over chicken and maximize the use of your rosemary sprigs with this creative pairing.

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FEAT URE

special thanks to discover primea for recipes and tips,

Almond-Orange Hot Chocolate How to prepare: Add water to a small pot and bring to a low simmer. Mix in the cocoa, orange zest, and cinnamon. Allow to simmer for 10 minutes. Strain into a coffee mug and add amaretto.

Best served with: Grilled Ham and Cheese Pro Tip: Try substituting amaretto with almond syrup to taste.

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FEAT URE

Aperol-Rosemary Mimosa How to prepare: Add orange juice, Aperol, and sparkling wine to a flute. Garnish with a rosemary sprig.

Best served with: Queso de Bola Fondue Pro Tip: The contrast of a light white wine or sparkling drink complements the sharpness and boldness of the cheese.

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FEAT URE

King of the Christmas Staples SOUTHERN southern living 2014 1209 soli dec inside.indd 25

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FEAT URE

The story of Majestic Ham’s century of success text Wincy Aquino Ong photography edric chen

Christmas season has long started in the Philippines already, and one of the staples that Filipinos enjoy during this time is none other than glazed ham. It’s a common gift given to employees, often strung along with their Christmas bonuses.

And yes, it’s the pièce de résistance that graces every Pinoy’s Noche Buena bacchanalia, best accompanied by collops of queso de bola and some fine red wine.

As supermarkets all over the metro start hawking these boxes of sweet and salty meats, customers are confounded on which brand of ham to choose. Surely, there’s a surfeit in choices. They come in different flavors, from cooked and cured to piña hamonado (one basked in pineapple extract and soy sauce). And there are the trusted brand names from ranging from Adelina to Excelente.

But ask any meat aficionado and he’ll tell you that Majestic Ham is, by far, the most succulent ham in the country. This comes with ample reason: their process is a painstaking affair, one that requires at least six months to achieve that signature succulent flavor.

The story harks back to 1908, when a Spanish couple employed a German food specialist and his Filipino assistant in formulating a unique process of curing, smoking, and aging meat. These experiments led to a delicacy that grew a cult following: the ham that we know and love today.

Throughout the century, the product went from one name to another, such as Rainbow Meat, Manila Ham, Farmers Produce, and Elite Ham. Without much retail avenues back then, the units were hawked through the streets of the city via a truck delivery system.

As the business changed hands, it moved from Echaque to Sta. Ana to San Juan and finally to Pasig, the city where the current factory stands. The culinary tradition survived the war, with the Filipino apprentice, Domingo Salvador, pursuing the ham business in 1956 as a family venture.

Eventually, he founded a company and settled on the name Majestic Ham.

Years later, when Salvador succumbed to cancer, the business manufacturing process was sold to Fernando Pedrosa and his partners in 1985. Today, two of Pedrosa’s children, Tomas and Ma. Luisa, are steering the business.

The couple keeps the heritage alive as their factory continues to deliver the uniquely flavored ham that uses a combination of German and Chinese techniques.

A visit to their factory in Pasig will reveal the meticulousness in the production. “We use freshly slaughtered swine that comes from Manila, and that explains the ham’s tenderness,” Ma. Luisa Pedrosa explains.

The pork legs are cured in brine for six months in oak barrels. They are then smoked and air-dried, then cooked with smatterings of cloves and star anise, a process similar to how the Chinese prepare their smoked meats.

The secret behind its crumbly sugar-sweet glaze? It’s quite an arcane affair altogether. First, the slabs are skinned to air out the fat. Then, handfuls of sugar are sprinkled along its surface; the coating must be even for each slab. An apparatus that looks like a blacksmith’s tool, with a sizzling hot iron brick on its end, is used to caramelize the sugar.

On what goes behind their business decisions, she says, “We cannot sell it cheap. We prime our meats for six months in oak barrels. Everything is handmade. That’s why it’s expensive.” A kilo of their bestselling Half Leg Ham comes with a hefty P1,375 price tag. In the past, the couple tried more modern and machine-based methods but the products that these resulted to were less than satisfactory. Hence, they went back to their traditional means.

On the subject of expanding the family business, Pedrosa is looking into offering smaller portions of their product to those who can’t afford an entire kilo; she imagines selling them in smaller, pear-shaped portions.

They currently only have 12 retail outlets (all in Metro Manila), and she likes to keep things that way. “We like it as family business. We don’t like it to be too commercial.”

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FEAT URE For a perfect meat texture, letting the fresh pork rest is part of the process (right). Glazing the ham after its six months in the making will be the finishing touch (below).

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FEAT URE After aging, the meat will be cooked (extreme left). When smoking, woods from fruit-bearing trees are preferred (left). A maximum of six hours is alloted for the final cooking (below).

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Hindy Weber-Tantoco fashions an unconventional feast that’s fresh off her farm and brimming with the romance of the natural and the rustic text pristine l. de leon photography gabby cantero

Entering the abode of Hindy Weber-Tantoco, one is super strict [about it] but if I’m going to do Asian, it more instantly smitten by the rustic charm characteristic of the or less [revolves] around that. far south. After moving to Laguna in 2007 to provide a healthier lifestyle for the family, her home is now situated How do you prepare for your dinner parties? in the middle of a thriving farm. She began planting only in We see what’s in season. Like the clams, we didn’t just say small areas, but as the harvest increased over the years, the “We’re going to have some clams”—it’s because we had the clams already. That’s where the [menu] came from. If we business also flourished.

From time to time, Tantoco opens her doors and hosts have black rice, maybe we can wrap that up. If we have gatherings in her home. There’s a table set by the veranda, turmeric—which we have now— then why don’t we infuse overlooking the wild grass and the open sky. On the table the pasta with turmeric? are twigs, berries, corns, and nests—elements of nature, elegantly styled. She offers a feast prepared with ingredients What’s the number one rule every good hostess must remember? taken straight from her own backyard, Make sure you always have drinks. and she shares to her doting guests a “We can really make Wine, beer, and alcoholic beverages slice of life in the countryside. should never run out. You can run them try things that are out of the food but... no, I’m kidding.

How many guests do you usually from our farm. It’s an ice What’s the number one rule? For me, invite? breaker right off the bat, because I’m a mother of four, the first If it’s a children’s party, about 60 to 70, thing I always say is what do I do with and about 50 will show up. But if it’s because what we put on the kids? They should have their own just a dinner party, eight to 12 people. the table is really what we activities so at least your mind’s not worrying about them. After that, you What kind of dinners do you grew ourselves.” can just loosen up and have fun. usually host?

Usually, it’s pretty casual, very Three rules to keep in mind when relaxed, but with fresh ingredients.

We usually take into account the kids. After they eat, they preparing a seating plan are… just run around. We’d like to have their own table setting The eldest family members are seated against the wall facing outward. Seat a gregarious person next to a shy person. for them.

Don’t be afraid to mix it up; you can’t control everything.

What elements of nature inspired your table setting?

Most of everything you see here is from the area, so we have If you can invite one guest to your dinner party, living or dried twigs, wild berries, herbs, and greens. We like putting dead, who would that be? fresh fruits and vegetables on the table. One time, I had a Rudolf Steiner. He’s an Austrian philosopher, scientist, and dinner party and we had nests-abandoned nests. They’re clairvoyant—a very, very, very wise human being. I don’t think one night is enough, you know what I mean? He’d cute, just like a bird’s nest table setting. just have a depth of appreciation and understanding of What about the food? What do you think is best to serve everything. From the design to serving utensils to the clay to the tables and the cloth, the people and the aura, the at a dinner party?

Something for everyone. Something savory, soupy, and wind that evening, how this tree grows—everything! His stewy but also something crispy—a mix of textures and scope is so wide. It’s actually his work that inspired the way flavors. I generally like to have a guide, a theme. I’m not we do our farming, which is biodynamic agriculture.

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COV ER STORY Hindy WeberTantoco applies her background in fashion design to style a table setting that’s elegantly rustic.

to give them something local from our area here. We can make them try things that are really from our farm. It’s an ice breaker right off the bat, because what we put on the table is really what we grew ourselves. I also like to give giveawayssome things they can take home that’s related to the theme of the evening. Like at my daughter’s last birthday, she wanted a farm party. The giveaway was a pot, but the guests What was the greatest dinner party you’ve ever thrown had to paint the pots before they took them home. We put in soil and [gave them] seeds so that they could go home and or attended?

I threw a Christmas party for my mom’s family. We just their giveaway would come alive. It’s not something they’d decided to play parlor games. All these kiddie games we display for a few minutes and then throw away. used to play as cousins, we played them as adults. It was a How do drinks add to the festive flair of the party? lot of fun.

It really depends on your guests. If they’re a lively bunch, This Christmas, do you have any dinner parties coming then the more alcohol, the better. up soon?

Not here, but we’re going to have an advent gathering in the The perfect dinner party playlist would consist of... school, which is five minutes away. So we’re going to have Anything but Gregorian chants. an advent gathering, an advent spiral: we’re going to light some candles and then we’ll have some outdoor meals. In To sustain the spirited conversation around the table, the our community here, we like being outdoors. But we also hostess must... like really good food and really good wine—those things, Ensure she also joins in on the conversations and not be up and about all night. Plus lots of drinks! we don’t compromise.

Who is the most memorable guest you’ve had here?

For me, it was Frank Chester. He’s a mathematician and a sculptor, a groundbreaking scientist. He’s also such a funny man. He explained to us how he created these sculptures.

It’s not just the heart that he drew or sculpted; it’s the mathematical representation of the heart.

Can you give us more tips for hosting a good home party?

When they’re from out-of-town or they’re foreigners, I like

One way to tell if your guests are enjoying their time is...

If it’s 3 a.m. already and they’re still around.

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“In our community here, we like being outdoors.

But we also like really good food and really good wine—those things, we don’t compromise.”

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Taking into account that the kids will crave for other activities throughout the evening, Hindy Weber-Tantoco prepares a charming little table set especially for their children.

COV ER STORY

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SPECIAL FEAT URE

1/2 GLOBE, 1/2 EDITORIAL

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A TASTE OF GRACIOUSNESS

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Maja Gamboa’s charm as a hostess lends an exquisite flavor to every dinner celebration text Pristine L. de Leon photography JOSEPH PASCUAL

At the heart of every dinner party are always the quintessential What’s your entertaining style? Do you plan everything or food and wine, yet even if the evening flavors are enough to is it anything goes? entice the guests, it is still the festive atmosphere of the night During the night? Anything goes, of course. As usual, everyone that warms the soul of the occasion. The meal and the ambiance partakes of the food, but after that, it depends. Usually, if make up the festivity, and it is to the credit of the couple Maja the husbands are there, they go outside in the garden—or sometimes, it’s the girls [who do that]. In the beginning, we’re and J Gamboa, that the two are executed masterfully.

The mistress of the home leaves the menu of the night to all together, and then later at night, you’ll see that all the men her chef husband’s disposal, who serves up a sumptuous feast, are together, all the women are together. much like those found in his restaurants: El Cirkulo, Milky Way, Tsukiji, and AzuThai. It is then left to her, the hostess, to A great hostess must always make the guests feel... conjure the feel of the evening, an intimate vibe distinct from Comfortable. Full, not hungry. that in their buzzing restaurants. With Gamboa recreating What kind of food do you serve? the unique charm of a quiet gathering Now that it’s holiday season, it’s at home, the result is inviting: domestic Christmas fare: paella, turkey. revelry and indulgence of the most “Hopefully, all of them Sometimes, if we have a balikbayan tender and delightful kind. would come on time. guest, we serve Filipino food— something that they want to have. If it’s What kind of gatherings are you fond Please, don’t come so a children’s party, we get the usual cake, of hosting? late because other people barbecue,and ice cream.

It’s usually dinner so more people would be free. Nothing formal, but a full spread would be there already How do you arrange the seats? of dinner to dessert, from coffee to wine. and the host will wait I don’t do seating arrangements. I want for you.” them to feel free to sit anywhere and What’s the perfect number of guests? they can just stay wherever they want.

For me, maybe 10 to 12, for the sole reason that that’s how many our table can seat, but usually we get more than that. Well, 10 to 12 if it’s just Do you have any stories of dinner party mishaps? couples. If it’s family, it’s always more than 20. Sometimes, it’s Actually, there’s always a chance that I run out of ice, because I don’t collect ice on a normal day. When there’s a party, I nice when guests bring their kids. usually make ice or buy it in advance, but there was one party where I totally forgot about it. When that happens, I have to How do you and your husband share the tasks?

He takes care of all of the food, and then for the desserts, I ask my sister to run to the nearest 7-Eleven before coming. usually buy them from his other chef-friends. The decoration Then, if the guests stay longer than expected, they drink more and all that, I’m the one that does them. They set the mood, and I’d need more ice. the theme.

Do you plan or follow themes?

I usually host my husband’s birthday. I also do Halloween What inspires you to be a good hostess?

I just feel that you have to make your guests feel like they’re parties ever year. I prepare a Halloween table with cobwebs welcome. You want them to enjoy not just the food, but also and spiders. I’ve always wanted to do Thanksgiving dinner, the feel [of the evening]. You know, a certain feeling—like if it’s but it’s so close to Christmas and that time of the year is already so busy.

Christmas, it’s happy. If it’s a birthday, it’s really a celebration.

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“You want them to enjoy not just the food, but also the feel [of the evening. You know, a certain feeling—like if it’s Christmas, it’s happy. If it’s a birthday, it’s really a celebration.”

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FEAT URE The preparation for the evening gathering becomes a family affair, while J Gamboa and his sister (extreme left) take charge of the kitchen as Maja Gamboa styles the dining room (left).

What about music? What’s your usual playlist?

When it’s Christmas, I play some Christmas tunes. After a while, though, you get tired of it so I put on lounge music. If the guests are my girl friends, we play music from the ’80s or the ’90s. That’s a bit of fun.

How could guests contribute to an enjoyable dinner party?

Hopefully, all of them would come on time. Please, don’t come so late because other people will be there already and the host will wait for you. Sometimes, the earlier guests are already hungry, but of course, they want everyone to be complete first so we can’t start dinner yet. Also, hopefully, they stay awhile and don’t leave so early; the other guests want to enjoy your company.

What time do you usually start your parties?

Usually, if it’s merienda, we start at four. If it’s trick or treat, it’s three or four o’clock. If it’s dinner, seven, but because people come late, we actually start at eight. It’s better to start a bit early so one hour would be spent talking while waiting or picture-taking.

About your husband’s cooking, where does he usually get inspiration?

We travel a lot so I think that keeps his mind and his interests fresh all the time: seeing new things, meeting new people. Of course, we also eat out a lot. You just need to keep yourself abreast with shows and reading materials.

What’s the difference between what you serve here and what you serve in your restaurant?

They’re kind of similar because if J is the one who prepares the food, he uses the same ingredients. If it’s not the same ingredients, then at least very similar ones. Whenever we entertain, the food is usually continental: usually paella, pastas, salads—unless guests want Filipino food.

What particular cuisines from your travels would you like your husband to recreate?

I just came from Italy two months ago, so maybe some of the stuff that we ate there, we can try to re-create here. Of course, it would bring back memories of the time.

If there’s a lull in the dinner conversation, the hostess must...

Serve more wine. Alcohol is always a key to a good party, right?

The number one rule for every good hostess is...

You make your guests feel welcome in your home. Of course, you have to prepare for that. They would know that you made an effort when they’re coming.

No dinner party would be complete without...

Good food and wine, the best company, and music.

One principle you follow as a hostess is...

Just enjoy the evening with your guests, just go with the flow, and anything goes.

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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.

12/10/14 2:30 PM PM 12/9/14 4:52

FEAT URE

Tablea Bacon Champorado Then: The “Filipino breakfast of the champions� is usually composed of chocolate-flavored rice porridge, sweetened milk, and dried fish.

Now: Early mornings can be made bearable with a bowl of this sweet and salty concoction. Change up your old recipe by using tablea chocolate and coconut milk. Top it with extra crispy fried bacon and white chocolate for that bursting contrast of flavors.

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NINE MORNINGS New ways to enjoy your old Christmas favorites

TEXT denise danielle alcantara photography AND STYLING GABBY CANTERO recipe KATHERINE JAo

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Puto Kutsinta Chocolate Fondue Then: Puto is arguably best paired with dinuguan.

This steamed rice cake is usually topped with a strip of cheese or slice of salted egg. On the other hand, the jelly-like rice cake, kutsinta, is sold together with grated coconut on top.

Now: Why buy puto and kutsinta separately when there is a two-in-one version available in the market? Best dip it in a chocolate mixture made of nutella, cream, and a little bit of brandy.

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Queso De Bola Bibingka Muffins Then: The after dawn mass favorite, bibingka, is made with rice flour, eggs, and coconut milk and topped with butter, sugar, and grated coconut. It is traditionally cooked over a terra cotta container with a banana leaf as its base.

Now: Bake your own bibingka muffins. Whisk together rice flour, powdered sugar, baking powder, and salt. Whisk in melted butter and coconut milk. Make a well in the center of the dry ingredients. Pour in wet ingredients and whisk until combined. Fold in grated queso de bola. Use cupcake liners or cut out banana leaves as base and bake the mixture for 10-15 minutes.

special thanks to pepper.ph.

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Spiced Butter Roasted CastaĂąas Then: CastaĂąas vendors appear when Christmas is near. Buy ready-toeat roasted chestnuts for the family to enjoy.

Now: Roast it at home. Soak chestnuts in water for two hours to moisten them. Preheat oven to 400 degrees F. Drain and pat dry.

Put chestnuts in a bowl, drizzle with melted butter, and toss in fresh herbs, nutmeg, salt, and pepper. Arrange chestnuts on a baking train in a single layer and bake it for 10-12 minutes.

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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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a coterie of classics

Timeless pieces fit for every home

STYLING denise danielle alcantara and danica condez photography patrick segovia

1. Gift wrapper, P80, Craftsmith Living.

2. Handmade Peppermint Bath Soap, P150, Craftsmith Living.

3. Scarf, P1,500, Craftsmith Living.

4. Plate, P1,499.75, L’Indochine, SM Aura Premier.

5. Bursting Seams by Jollin Tan, P750, Craftsmith Living.

6. Making Love with Scrabbled Tiles by Joshua Ip, P750, Craftsmith Living.

7. Rings, P2,499.75 each, L’Indochine, SM Aura Premier.

8. Home scent, P2,450, AC+632, Greenbelt 5.

9. Bird, P1,299.75, L’Indochine, SM Aura Premier.

10. Knobs, P249.75, L’Indochine, SM Aura Premier.

11. Layered necklaces, P599.75, L’Indochine, SM Aura Premier.

12. Gold-rimmed bowl, P1,075, AC+632, Greenbelt 5.

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great expectations Impending departures play on a tug of war between agony and release, between maudlin and the restrained STYLING edlene cabral photography SHAIRA LUNA

Knit pullover, P1,175, Forever 21, SM Aura Premier.

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Knit pullover, P915, Forever 21, SM Aura Premier. Trousers, P1,595, Berskha, Glorietta 2. Socks, P195, Uniqlo, Power Plant Mall.

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Cardigan, P1,275, Forever 21, SM Mall of Asia. Pique shirt, P995, H.E. by Mango, Alabang Town Center.

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HAIR bullet reyes. Makeup chuchie ledesma. Models Drew and Joao of Elite Manila.

(Above) On Joao: Cardigan, P1,275, Forever 21, SM Mall of Asia. Pique shirt, P995, H.E. by Mango, Alabang Town Center. Trousers, P1,595, Bershka, Glorietta 2.

On Drew: Dress, P2,550, Mango, Glorietta 1. (Below) On Joao: Pullover, P2,950, Debenhams, Glorietta 4.

On Drew: Knit pullover, P1,490, H&M, SM Makati

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present

#HIPBackyardGrill inquirerred slivingph www.facebook.com/inquirerredmagazine www.facebook.com/southernlivingmagazine inquirerred slivingph

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ST YLE

Knit pullover, P1,995, Bershka, Glorietta 2.

Plaid trousers, P1,175, Forever 21, SM Mall of Asia.

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Hooded pullover, P2,295, Bershka, Glorietta 2.

Pullover (drapped), P1,175, Forever 21, SM Mall of Asia.

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Button-down, P949.75, Human, SM Aura Premier.

vibrant grays When color surrounds you, feast on monochromatic patterns and the odd print or two photography ralph mendoza STYLING SAM POTENCIANO

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Earrings, P349.75, SM Accessories, The SM Store, SM Makati. Leather vest, P899, Penshoppe, Glorietta 1.

Top, P1,299, and pants, P1,299, both Vero Moda, SM Aura Premier. Heels, P1,299.95, Primadonna, Alabang Town Center.

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ST YLE On Maan: Shades, P995, The Ramp, Glorietta 3. Turtleneck, P1,099, Vero Moda, SM Aura Premier. Joggers, P899, Penshoppe, Glorietta 1.

On Joao: Sweater, P1,299, and joggers, P999, Penshoppe, Glorietta 1.

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Shades, P399, Sunnies Studios, Glorietta 2. Button-down, P1,799, Vero Moda, SM Aura Premier.

Leggings, P699, Penshoppe, Glorietta 1.

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makeup SARI CAMPOS. HAIR OGIE RAYEL OF KIEHL’S. MODELS MAAN MARQUEZ OF PMAP AND JOAO OF ELITE MODELS MANILA.

Blazer, P1,998.75, and tee, P399.75, both Bench, Power Plant Mall. Shorts, P699.75, JMan x Human, SM Aura Premier.

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EATS Composed of adobo rice, adobo mayo, and adobo sauce, Adobo Overload epitomizes Filipino comfort food.

The right kind of spice Feel full and right at home at Paprika

Text SEPTEMBER GRACE MAHINO Photography GABBY CANTERO

The term “comfort food” denotes a well-worn level of familiarity with the flavor profile of a particular dish, one that unfailingly pleases the palate and the senses because of how it hits the right spot every time. That level of consistency is the high order every comfort food spot must meet—while they’re under no pressure to revolutionize what’s already out there, diner satisfaction in itself is a fickle, unquantifiable goal built on remembered meals that involve more than just food on a plate.

Yet that’s what Paprika is after, with some exciting culinary experimentation thrown in as well. A sort of hole-in-the-wall dining place in the middle of a foodie central location, it presents an idea of comfort dining that’s not geographically bound. Paprika has been set up to feel cozy and intimate, the way Italian trattorias, Spanish tapas bars, and Greek taverns are, but in a style that makes it feel as if it could be located anywhere in the metro and still feel like home. The kitchen is quite open to view so people can see their food being prepared—thus adding to their anticipation—and sometimes even hear the chefs spontaneously bursting into song. Vintage-looking tchotchkes on the shelves make the place feel like a familiar hang-out, and Tuesday board game nights were actually borne from diners feeling so relaxed and full, they engage in multiple rounds of games at their leisure.

The food, of course, is of primary importance. Paprika’s brand of comfort food is straightforward and hearty, mixing familiar flavors into presentations that are not quite of the

usual. Adobo Overload presents the classic Filipino dish at its best form: as tasty as second-day adobo, with the pork first braised for three to four hours, frozen, then deep-fried right before serving. In addition to the fullness of flavor, there’s a pleasing contrast between the tenderness of the inner flesh and the crispness of the first layer of meat. Roast beef pares came to be because of the puzzling fact that the delights of good pares are limited only to the northern side of the metro; Paprika’s version, served over garlic rice and with chili-garlic oil, brings them out of their usual territory. The meat of the Baby back ribs is so tender, it almost slides off the bone into the accompanying sweet and tangy sauce, while the bagoong pasta, topped with pork liempo, has a delightful piquancy. A caveat: when eaten with the fresh tomato chunks, the dish can elicit a strong craving for green mangoes.

Paprika is more than just a restaurant, though. It also serves as a cocktail bar, and its resident mixologist have concocted especially infused alcoholic drinks to match the ingenuity of the dishes on the menu. Highly recommended is the Bacon and Eggs, which is raw bacon-infused whiskey mixed with lime juice and egg whites and served with oven-baked and torched strips of bacon. Infused with tobacco smoke just before serving, the drink’s delicate combination of sourness and smokiness is chased by a hint of bacon in the end—just the right, comforting note to end the play of flavors that have awakened the taste buds.

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EATS Baby back ribs is best paired with local and imported beer offered in Paprika (left).

Bacon Onion Marmalade Bruschetta gives a spectrum of flavors in one bite (below, left). This comfort food destination also doubles as a bar (below).

Paprika. 2F RCBC Corporate Center, 35th and 36th Sts., Bonifacio Global City.

425-9621. www.facebook.com/paprikaph.

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EATS Lechon belly flakes with rice offers the same savory lechon flavor and is available for only P85.

THE BIG DEAL

Cebu’s extra crispy, boneless lechon finds its way to BF Homes TEXT DENISE DANIELLE ALCANTARA PHOTOGRAPHY ARTU NEPOMUCENO

If you think you already know BF Homes, think again.

There is more to BF than the popular Aguirre stretch.

This burgeoning village is rapidly being dotted with holein-the-wall restaurants and specialty stores that cater to the discerning market in the south. Located cozily at the corner of Tropical Avenue and El Grande Avenue is Tatang’s, an unassuming lechon joint that provides a nofuss yet satisfying dining experience for those looking for the perfect lechon dish.

The place may be small in size, but Tatang’s distinct lechon taste is big in Cebu, and it’s now here to stay, opening its first branch in Manila just in time for the holiday season.

Even though it’s a franchise from Cebu, all ingredients are shipped from the Queen City to Manila as needed.

Even their griller was delivered to Manila to ensure the brand’s authenticity. And Tatang’s master lechonero was flown to Manila to train the staff and owners on how to prepare properly the slabs of pork the Cebuano way. “He barely speaks Filipino,” shares Lala Garcia, co-owner of Tatang’s BF. With the language barrier being a supposed hindrance to the passing on of the techniques on how to make good lechon belly, Garcia assures, “Some of our staff speak Ilonggo, and somehow everyone manages to

understand each other.”

Like the original branch in Cebu, the dining area is stripped off any pretentious décor or table setting. Expect to get back to the basics and dine al fresco while sitting on Monobloc chairs, inhaling the pork’s essence as it grills on the side. What makes the boneless lechon special is its distinct flavor. It is not made with the traditional ingredients typically used in Cebu. Lorenzo Florendo, owner and founder of Tatang’s, created a special recipe just for the pork’s belly. He experimented on how to cook the belly perfectly, with the right amount of kick and spice.

Everybody’s favorite, the pork skin, is extra crispy yet the meat is kept tender and juicy.

Florendo’s concept is to change the mentality of Filipinos that the pork dish is only for special occasions. Tatang’s offers two flavors of lechon, regular and spicy, in rice meals for dine-in and take-out. The 100 grams of lechon is best eaten with your bare hands and dipped in spicy sauce (not the regular lechon sauce or Mang Tomas).

Apart from their affordable rice meals, the lechon is also sold by the kilo. Reserve a slab if you must as orders are coming in fast this season. Tatang’s can deliver to nearby villages in Las Piñas, Muntinlupa, and Parañaque, but pick-up is also recommended.

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FOrbEs IN TOUCH

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EATS The master lechonero, Virgilio Silvano, stays in Manila for a week to train and supervise the staff (left). Lechon belly is stripped to pieces and deep-fried to make the flakes (below, left). Get more meat with every boneless kilo you buy (below).

Tatang’s Boneless Lechon. Tropical Avenue corner El Grande Avenue, BF Homes, Paraùaque City. 0917-8814421. www.tatangslechon.com.

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RECIPE

SMALL GESTURES

These chocolate shots speak volumes about the joy of sweetness TEXT, PHOTOGRAPHY AND STYLING SAM LIM

CHOCOLATE MOUSSE SHOTS INGREDIENTS

2 ounces of Villa del Conte milk chocolate tablea 4 egg yolks 1/4 cup sugar 2 tablespoon cocoa powder 1/4 cup heavy cream

PREPARATION

1. Chop and shred the chocolate bar and reserve for later.

2. Put the egg yolks in a mixing bowl then add sugar. Whisk vigorously over a rolling boil (water bath) until well blended. Remove from heat then add 3/4 of the shredded chocolate and cocoa powder to the mixture and mix well.

3. On a separate mixing bowl, add 1/2 of the heavy cream then whisk over

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an ice bath until you reach soft peaks.

Fold it to the chocolate mixture to form a mousse.

4. Spoon the mousse over the shot glasses, cover with plastic wrap, then place in the refrigerator for 3 hours or until it sets.

5. Whip the remaining cream over an ice bath then pipe over each shot glass.

6. Garnish the top of each shot glass with the remaining shredded chocolate.

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T HE GET

Strange world

The surreal whimsy of The Wareshop’s wares text Pristine L. de Leon photography patrick segovia

Looking at pieces from The Wareshop’s collection, you’d almost think design was a criminal act, mentally conjuring artists hijacking living creatures from the wild and, with a brush stroke, setting them coldly on a standstill.

There’s a copper fish adrift in a white sea of porcelain, a peacock pulling its plumage back within an octagonal frame, a blackbird perched on a plate. Yet there’s something nicely strange about their stillness: at any moment, you expect these creatures to come alive.

In The Wareshop’s straightforward, muted, minimalist designs, common objects take on a touch of whimsicality when taken out of context. For instance, the eye has never been more intriguing than when it has become part of a jewelry plate. Then there are the home decors with skulls, the pirate-themed concepts, and the Alice in Wonderland collections. It’s tempting to retreat into the worlds encapsulated within these pieces, as the designs feature objects that came straight from the great outdoors or from someone’s wild imagination.

It took a trio to create this curious collection. Aware of the discomfitting lack of unique decorative items in the market, Kaity Chua, Chino Jayme, and Menggay Orozco pounced on the opportunity to create one-of-a-kind plates, placemats, posters, and the like, pieces whose fascinating forms match the versatility of their function. It was only this year that the online business was launched, and it has since gained quite a following on the web.

“Most of the items have a story to tell,” says Jayme. “From fantastic creatures to pirate adventures, each ware was meant to spark one’s imagination, depending [on] how and where it is used or placed at home.” True enough, when eating a slice of cake off a plate that has an eye glaring at you from its center, there’s something vaguely surreal in the experience—you’d half-think it’s only natural for the eye to blink right there on the printed surface.

The Wareshop. www.thewareshop.com.

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