Food shorts: Free macarons, new resto, cooking classes


Posted at Mar 19 2014 05:58 PM | Updated as of Mar 20 2014 07:18 PM

MANILA – Here are some announcements that may make food lovers happy.

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Free macarons on March 20

Macarons at Sinfully by Makati Shangri-La.Photo: Handout

Makati Shangri-La’s satellite patisserie at Greenbelt 5 in Makati joins the worldwide celebration of World Macaron Day on March 20 with special offers on Instagram.

Sinfully by Makati Shangri-La is giving away one free macaron each for the first 50 Instagram users who will post a photo of a hug taken in the shop on March 20, 2014 during store hours from 11 a.m. to 9 p.m. The posts must be tagged #MacaronEmbrace and @MakatiShangriLa on Instagram.

Another Instagram contest lets users post creative photos, videos or artwork depicting their love for macarons from March 20 to 31. The entry with the most “likes” by 5 p.m. on March 31 will win a box of 60 macarons of various flavors from Sinfully by Makati Shangri-La.

Meanwhile, Sinfully by Makati Shangri-La will offer a buy-one, take-one special on all macarons on March 20. A portion of the sales to be donated to the hotel’s Embrace Project, a volunteerism program partnership with Ospital ng Makati and Cancer Warrior Foundation that sponsors nine children who have been diagnosed with Acute Lympoblastic Leukemia, Non-Rhabdomyosarcoma and Hodgkin’s Lymphoma.

New breakfast restaurant

B&P’s High School Life.Photo: Handout

A new casual dining restaurant along Shaw Boulevard in Mandaluyong City offers all-day breakfast items and premium entrees.

B&P, the newest restaurant brand of the Cravings Group, serve dishes that reflect nostalgic glimpses of Bea and Pia’s growing up years. Bea and Pia are the granddaughters of Cravings founder Annie Guerrero.

Some of the restaurant specialties include High School Life (boneless chicken thigh fillet and pork belly adobo), Crush ng Bayan (dried herring in olive oil and capers, served with cherry tomatoes), Don Malutong (crispy pork belly served with garlic rice, choice of egg and papaya relish), B&B (crispy Bonoan bangus served with special butter and garlic), Luzviminda (a combination of Vigan longganisa, Pampanga’s Pindang tocino and crispy danggit), Salpy Cow (tender beef chunks served with special sauce), Beach Front (prime crab meat and tuna omelette), Grandma’s Pride (chicken and pork adobo in garlic olive soy reduction), and Out Back Trip (thinly sliced beef marinated and grilled).

Other items on the menu include French Pork Chop (pork chop stuffed with mushroom and cheese), B&P Chick to Chick (half chicken simmered in herbs and spices, coated in buttermilk and deep-fried), Baby Back Ribs, Belly My Baby (grilled pork belly marinated in a special sauce), and Knock Out (crispy pork trotter served with garlic and red wine chili dip).

Cooking classes for youth

A child learns how to cook at CCA’s YCBC.Photo: Handout

This summer, Center for Culinary Arts Manila (CCA) will hold summer workshops for budding cooks with its Young Chefs Boot Camp (YCBC).

YCBC is a series of cooking classes for young culinary enthusiasts aged 5 to 16 years old. Classes begin on March 24 and will end on May 26.

Some of the programs offered in YCBC include Junior Culinary and Baking Essentials for those who are serious in taking up a culinary degree for college (12 to 16 years old); Cooking My Way Through Asia where students can learn the various flavors of the region (7 to 16 years old); My Ultimate Comfort Foods which includes easy-to-prepare meals and snacks (7 to 16 years old); and the Little Chef Program for kids aged 5 to 9 years old.

For more information about the classes, call (02) 426-4840 to 41 or 696-9083.