Food shorts: Restaurant hacks, Christmas recipes, Caterer's Summit


Posted at Nov 11 2017 04:24 AM

MANILA -- Here are some of the latest happenings and helpful tips for foodies. 

Zomato Caterers' Summit 

Chef Tatung speaks in front of caterers.

Zomato Philippines and Nestlé Professional have forged a partnership to empower the country’s entrepreneurs in the food and beverage industry.

Part of this partnership is the Caterers’ Summit, which was made possible in cooperation with the Food Caterers Association of the Philippines. 

The Caterers’ Summit is an event for caterers who want to step up their game, especially for the holiday season. Held at Green Sun in Makati, it was attended by more than 150 delegates. 

Industry experts were invited to share their secrets in event styling, recipe making, and even social-media engagement. Speakers include Pido Villanueva of Ambiance by Pido, Richie Cruz, celebrity chef, Myke “Tatung” Sarthou, and Martine De Luna. 

Zomato's Restaurant Hacks arrives in Parañaque 

Restaurant Hacks speakers with Zomato's Anton Ojeda.

Restaurant Hacks, a series of knowledge-sharing conferences sponsored by Globe myBusiness and Zomato Philippines, has finally reached Parañaque City. 

The Parañaque leg of Restaurant Hacks was held at City of Dreams
Manila, gathering a number of restaurant owners from Parañaque, Las Piñas, Muntinlupa, and Pasay. 

The event was opened by Zomato Philippines’ country manager, Anton Ojeda, who shared some precious information on restaurant and user trends based on Zomato data. 

Ojeda's talk was followed by insightful discussions by Wylie Datu of Unilever Food Solutions, Mark Del Rosario of Let’s Eat Pare, Dani Gil of Globe myBusiness, RJ Ledesma of Mercato Centrale, and Donny Elvina of Burgers and Brewskies, Kessaku, and YUMI’s. 

Indoor party with May 100% Sparkling Grape Juice

Planning to hold an indoor party? Here are some tips from May 100% Sparkling Grape Juice: 

1. Get your theme on.

Catch the attention of your guests in a flash by thinking about a theme they can follow. From the classic 80s to "Star Wars," from James Bond to the Avengers, or from "Sesame Street" to Harry Potter, think of something out of the box. 
2. Play the right music.

An indoor party has a way of boring your guests, but the proper choice of music changes that. Start off with something mellow then pump it up with a playlist that will encourage everyone to tear the dance floor.
3. Impress your guests with finger foods and fondue.

Try this easy-peasy recipe: In a bowl, combine the bittersweet chocolate bar and chop into small pieces. Add ½ cup milk or cream and melt gently in a microwave oven for about 2 minutes. Stir until smooth and add milk if the sauce is too thick. Add ½ teaspoon of vanilla extract and stir. Dippers can come in brownie cubes, pineapple chunks, apple slices, and marshmallows. 
4. Let the games begin.

The best way to gather all your favorite people together is to spruce things up with a fun game. Check out Heads Up that’s best at injecting life into a party and bringing some order to chaos. Simply download the app on your phone and divide groups into two for a hilarious guessing game that’s perfect for both adults and kids.
5. Set up a non-alcoholic bar area.

Bring together your guests by setting up a mocktail corner to put them in a cheery mood. Fizzy and bubbly, this drink is also guaranteed kid-friendly. So pass around some bottles of certified non-alcoholic red-and-white variants of May 100% Sparkling Grape Juice.

Doña Elena Olive Oil's Chef Ambassador series 

From dipping and sautéing to frying, top-quality olive oil comes in handy when elevating the taste of a dish that even topnotch
local chefs swear by. 

To share why a good meal is the heart of the home, olive oil brand Doña Elena collaborated with two of the country’s culinary
masters: Locavore’s executive chef Mikel Zaguirre and Raintree Restaurant’s corporate chef Kalel Chan in the debut of the Chef Ambassador Series campaign. 

The ambassador series aim to seek out those making waves in the culinary scene and are game changers in the industry.

As the primary user of this precious ingredient, chefs understand that quality olive oil is sacred. Highly versatile and suitable for a myriad dishes, it’s also arguably one of the world’s healthiest oils complete with a full range of benefits. 

Mama Sita Foundation supports Cultural Heritage Program 

Mama Sita Foundation, with its continuous support to the Cultural Heritage Program, recently joined the students of Ateneo de Manila University in the sixth edition of the annual dinner gathering titled “Ilocano Recipes for a Warmer Planet” at Victorino’s Restaurant in Quezon City. 

Every year, students of the program organize an event to feature and enjoy cuisines from different regions.

With the cooperation of Ateneo’s gastronomic gathering, which perfectly lines up with Teresita “Mama Sita” Reyes’ lifetime advocacy of promoting the Philippine Culinary Heritage, the foundation launched their annual food-writing contest titled "Mga Kuwentong Pagkain." 

It aims to encourage Filipinos nationwide to talk about a particular dish, what makes it special, and how it is made and enjoyed in an effort to make known and preserve the flavors of homegrown cuisine.

Deadline of submission for Mama Sita’s "Mga Kuwentong Pagkain" contest is on January 26, 2018. For more information, visit

Christmas recipes with Jolly Cow Condensada

I. Fruity Leche Flan


6 egg yolks, beaten
1 can (410 mL) Jolly Cow condensed milk
1 can (354 mL) evaporated milk
juice and zest of 1 dayap
½ cup sugar
water, for steaming
1 can Jolly Fruit Cocktail, drained 
3 tbsp. water
1 cup light brown sugar


1. Prepare the Caramel — In a saucepan, bring the water to a boil; reduce the heat to low before adding sugar. Stir continuously for about 2 minutes or until the sugar caramelizes or turns amber. Immediately pour the caramelized sugar into a prepared individual flan mold. Swirl the flan mold to evenly spread the caramel. Set the mold aside.

2. In a bowl, combine evaporated milk, Jolly Cow condensed milk, sugar and dayap. Gently pass the beaten eggs through a strainer into the bowl. Stir to combine and mix thoroughly. Pour the mixture into the prepared flan mold containing the caramel.

3. Cover the mold with aluminium foil, arrange into the steamer (water should already be boiling before placing the mold inside); steam for 30 minutes or until firm. Set aside to cool and then refrigerate for at least 2 hours. Top with Jolly Fruit Cocktail upon serving.

II. Fusilli Salad


500 grams Doña Elena Al Dente Fusilli pasta, cooked according to package directions
½ cup Jolly Cow Condensada
2 cups chicken fillet, cooked and flaked
1 piece large carrot, peeled, diced, and boiled
6 pieces hard-boiled eggs, peeled and coarsely chopped
½ cup ham, cooked and cut into pieces
1 cup quick-melt cheese, cubed
1 cup Jolly Pineapple Tidbits, drained
1 can Jolly Whole Kernel Corn 425g, drained
1 can Jolly Green Peas 155g, drained
½ cup sweet pickle relish
1 cup raisins
1 piece medium onion, peeled and diced
1 cup Jolly Real Mayonnaise


1. In a large bowl, combine pasta, chicken, carrots, eggs, ham, cheese, Jolly Pineapple Tidbits, Jolly Whole Kernel Corn, Jolly Green Peas, sweet pickle relish, raisins, onions, Jolly Real Mayonnaise, and Jolly Cow Condensada.

2. Gently stir together until evenly distributed. Season with salt and pepper. Refrigerate for about 30 minutes.