New on the Menu at Amalfi Cucina Italiana

The Philippine Tatler Magazine has recognized Amalfi Cucina Italiana as one of the country’s best restaurants. Already twice on the list, in 2009 and 2011, Amalfi has elevated the standards of an Italian dining experience in Iloilo by offering authentic cuisine using only the finest ingredients, superb dining ambiance and impeccable service. And these accolades inspire Amalfi to come up with even more Italian cookery to satisfy the discerning palate of the Ilonggos.

Within the next few days, the restaurant is set to launch new items on its extensive Italian menu. And I had the utmost privilege yesterday to sample ten (10) of them for the first part of the food tasting session organized by Chef Miner del Mundo, food and beverage consultant of Amalfi Cucina Italiana.

It started with Bruschette con Cannellini, Pomodori e Olio Nuovo, an antipasto of bruschetta of white beans, cheese and tomatoes lightly drenched with extra virgin olive oil. A balsamic reduction on the side enhances the taste even more as one takes a bite of the appetizer. A fitting starter of complementing flavours – the subtle tasting beans, the bite-ness of the cheese and the fresh tang of the tomatoes!

Next was the “zuppe” and it was Crema di Ceci con Scampi e Funghi. This cream of chick pea soup with mushrooms and shrimps was thick and full of flavour. A few drops of truffle (or was it olive) oil created more than a presentation, it gave new dimension to the consistency and taste to the soup that I finished mine in no time at all.

A play of colors, flavours and consistency was evident with the Insalata Caprese - a classic Italian salad of tomatoes, basil and orange plus mozzarella and feta cheeses. The strong flavour of the cheeses is balanced with the freshness and tang of the fruit and vegetables. And the best way to eat it to have all them all in one forkful for that one burst of delightful taste!

An interesting mix of squid, arugula and tomatoes with balsamic dressing and olive oil makes the Insalata di Calamari, Rucola e Pomodiri. Using organic vegetables, the freshness of the salad can be seen, smelled and finally tasted. A familiar taste at first but the arugula gives a somewhat bitter and spicy flavour that is really an acquired taste. Nonetheless, it’s a healthy mix of greens and seafood to whet up one’s appetite.

The main entrees started with the visually appetizing Tonno ala Griglia con Salsa Siciliana. It’s grilled tuna with Sicilian sauce made of anchovies, olives and tomato sauce. As what I always say, “looks good tastes even better”, it was a good and delicious start for the main gastronomic event. Even without the sauce, the tuna was delectable but the salsa made it even more delicious. And by just looking at this photo, I can still savour the goodness of the dish.

Next was a grilled chicken recipe with mixed peppers, garlic, olives and feta cheese that went by Costollette di Pollo ai Pepi. Using free range chicken - no it didn’t taste like inasal if that’s your idea of “free range chicken”, but instead the oven dried tomatoes and peppers gives it a different taste yet having some familiarity. The feta cheese gives it body mixing it with the tomato sauce with the marble potatoes giving it another familiar touch.

But everybody’s favorite turned out to be an unfamiliar meat to most – lamb! And it was among the best lamb dishes I’ve had. The Brassato di Agnello con Polenta al Burro or braised lamb shank served with buttered polenta should be a must-order. I was fortunate to have the first piece having some fatty portions and it just melted in my mouth. The meatier part was just a tender that ….. I’m lost for words, it’s was just plain delicious! Again, I emphasize, it should be a MUST-ORDER!

And we still had pasta and rice that started with the basic pasta with seafood, chili and tomatoes that went by the name Linguine A’ Masaniello. It was a savoury mix of the familiar seafood pasta with fresh and chunky tomato sauce with a taste that stands out even after that scrumptious lamb dish.

The Penne di Spinaci e Tartufo could be the most expensive pasta I have ever eaten –lol. It’s made with spinach and truffle cream. Yes, it’s the “truffle” that is synonymous with expensive. The mix of spinach and bacon completes the ultimate pasta one can have, in Iloilo that is.

And finally, Rissotto di Granchio e Salsa Zafferano. This combination of risotto and crab cakes with saffron sauce was a delicious ender. Those who love to eat crabs but hates the process of getting the meat would surely find solace with this order. The crab cakes were indeed very good and I would have them anytime as even kids would surely enjoy them. Those not familiar with risotto would surely complain why they were served almost uncooked rice and get those plain rice ready for it will be the next order to go with the delicious crab cakes!

True to its label as one of the best, Amalfi Cucina Italiana is Iloilo’s toast to an unforgettable fine dining experience. With new items on the menu coming out in a few days, it will surely up the level of the playing field in the Italian gastronomic scene for the Ilonggos. And another recognition might be in the works…

P.S. Did mention this is just the first part? More to come very soon …

Snacking at the Iloilo Bird House Cakes and Pastries

You won't find any love birds or parrots sold at in this store for it isn't an aviary or a pet shop. The Iloilo Bird House is one of the original Ilonggo snack shops that survived the test and taste of time. Opened on July 15, 1971, it still retains that simple homey atmosphere that eating becomes a leisure activity - no need to rush just enjoy every bite as you watch the hustle and bustle of Iloilo City through the glass walls.

Located at the St. Elizabeth building along Valeria Street, the snack shop is a good place to take a rest while enjoying desserts, sandiwches, pizzas and other short orders like pancit Malabon or pancit Molo. Their pizzas are thin and crisp ever since and even before pizza chains began offering their own. What makes the Iloilo Bird House pizza unique is the crust are almost like spring roll wrappers - thin, that one is simply not enough.

But you might have noticed that desserts was mentioned first for it actually started as one or more popular as a dessert stop. And there's no shortage of sweets displayed when you visit the snack shop. The Iloilo Bird House is popular with their delicious but no frills dessert and they are simply presented and are very affordable.

Among the most popular are the butter chiffon (below) , chocolate beehives, lemon squares, silvanas and choco mallows. They are also have apple crumble pies which got me addicted that time that I attempted to bake apple pies at home for three straight days-lol. The beehives sit on a chocolate cake base then topped with soft meringue then smothered with chocolate sauce.

But my favorite is the buttered chiffon, just a very simple chiffon cake with a more generous butter topping and sugar. It's a sort of comfort food for me that it's always part of my order. And speaking of orders I usually have a minimum of three since most items are cheap so usually, it's my eyes that "eat" first when I look at their menu or their dessert display.

Besides, DIET is not within the vocabulary of the Iloilo Bird House so who am I to add it. So I just eat and eat.

Valentine pavlovas from Nothing but Desserts

Valentine's Day dinner ended on a sweet note as The Venue served these awesome strawberry pavlovas for dessert. I remember my first local pavlova encounter when Nothing but Desserts at The Avenue launched their pavlova line up more than two years ago. Now NBD caters these desserts during special occasions and events at The Venue Function Rooms.

And in time for Hearts day 2012, it was but fitting that these heart-shaped strawberry pavlovas would be the centerpiece dessert during their Eat.Love. Indulge dinner buffet. With fresh strawberries as the ultimate toppings, the meringue base had a fresh crunch to it, a crunch that crumbles and delivers a melt in the mouth texture that perfectly combines with the white cream.

Each forkful of the meringue, cream and strawberry was the perfect-ender to the gastronomic feast dished up by The Venue for a very special celebration of Valentine's Day. Just perfect as it can be!

A Valentine dinner buffet at The Venue

A very special occasion like Valentine's Day deserve only the best so last Feb. 14. I found myself enjoying the dinner buffet Eat, Love, Indulge at The Venue Function Rooms at The Avenue Complex. The Heart's Day dinner proved to be another gastronomic experience of old favorites and new discoveries. With the buffet set up on the veranda, one can't help but be distracted quite a bit of the happenings all around the complex (and it was full of people then) but the "Boracay" lanterns provided calming atmosphere - at least for me.

It was one superb line up as I started my eating ritual - with the usual clicks and flashes. And it was a sort of healthy set up without those cholesterollific and bilbilicious food items on the spread. Truly, a good for the heart buffet on Valentine's Day!

Add more to it was the soothing ambiance made more romantic by the violin performers that made eating more of leisure than gastronomic. And I started out by concocting my own own salad with organic greens and other vegetables grown in their own farm in Tigum, Pavia.

I was particularly interested with these cheery tomatoes but had second thoughts of them being aratiles/serisa for the former were as big as those "Jamaican cherries". So I made a heaping of these fruits plus vegetables and dressed them in vinaigrette to whet my appetite for the night.

I also got a bowlful of English Clam Chowder on my first visit to the buffet, by digging deeper in the soup container for a lot of clams and vegetables. Despite the soup not being that hot, I loved how the chowder tasted that on my next bowl, I only got the soup minus the clams.

My next plate had Spring Rolls, Stuffed Chicken Wings, Herbed Mashed Potato and Lasagna. It was just the right time to satisfy my forever craving for spring rolls for it had the crisp and crunch plus the filling and dip I was looking for so I had two more pieces on my next visit to the buffet table.

I was surprised that these big pieces of chicken wings were placed in the appetizer side. Though they usually are appetizers but they were stuffed so they came of out big enough to be part of the main dishes. And the stuffing was a savoury mix of mushrooms and other vegetables that gave the chicken more flavour and size too.

As usual, I didn't have rice but I had this Herbed Mashed Potato instead to go with the chicken wing and they were a perfect match!

I really loved the Lasagna! Just the right consistency - not too thick nor runny, generously filled with a delectable meat mix but it was the cheese that made it all that good that I had to return three times to the lasagna tray for my fill.

I had to remind myself that I haven't touched the main dishes after all that binge so I had a round up of the main dishes in just one go.

I had this (sort of) Beef Stew but I forgot to drench it in sauce but nonetheless it was soft to each bite and full of flavour too. I just had it the vegetables it came with on my plate and it was just as good.

Next was this Classic Roasted Chicken, did I get the name right? I got a tasty part of the chicken with most of the flavour on the skin. Yum!

A galore of steamed organic vegetables gave me a break for all the meat intake and they are just as crisp and fresh as it looks.

Finally, the Seafood Thermidore was a perfect ending to this main dish galore with this creamy and delightful melange of seafood and vegetables in scrumptious sauce.

For dessert, Strawberry Pavlovas were the stars of the night as they did not only look good but also tasted even better. The mix of the crunch meringue, the cream and the fresh strawberries made a delightful burst of taste and texture.

These rich chocolate squares gave me my chocolate filling for Valentine's Day.

And we even have these special lemon meringue tarts delivered to our table (only) by The Venue. These Strawberry Mousse completed the trio of visually tempting and gastronomical delicious dessert line up for an aptly named buffet for Valentine at The Venue - Eat, Love and Indulge!

(On our way out, we chanced upon this Valentine Special Date courtesy of GMA TV 6 Iloilo's morning show Arangkada. And we found ourselves in the very background of this video-hehe)

This Valentine buffet dinner was through the invitation of Ms Arvi Sumayo, Marketing Manager of Great Foods Concepts Inc. and her "trustees" Cristina Tuya and Frey Gange. Thank you very much, guys!

The Venue Function Rooms at The Avenue Complex

Glicerio Pison cor. Boardwalk Avenues, Brgy. San Rafael, Mandurriao,

Iloilo City 5000 Tel. No 033 396-6013

Sweets for my sweet this Valentine's Day

VALENTINE'S DAY. It’s the time of the year when love is felt all around; when red is the dominant color and how everybody is having a sweet tooth all of a sudden. Desserts and everything sweet play a major role during heart’s day, whether as gifts, giveaways or food around us. As the cliché goes, the way to one’s heart is through the stomach and yes, let’s talk about nothing but food - what to buy, where to dine and how to prepare … Sweets for my sweet!

BUY AND BRING HOME

Heart Cakes

Tinapayan Bakeshop has a wide variety of special Valentine cakes and yes, they are all heart shaped. They do not only look good but also taste good as they come in different colours and flavours inside out. And you can personalize them for your sweet Valentine.

Butterscotti

A trademark of Rgies Delicacies, butterscotti comes from the words butterscotch and biscotti. They were remnants of butterscotch that stick to the pan after being baked but after being discovered to be delicious on their own, they become among the pasalubong shop’s best sellers.

Cupcakes

Valentine is among the best times to have cupcakes as gifts and giveaways for they are easily personalized and creatively prepared. Tinapayan has special love themed cupcakes that come in pinks and reds and full of hearts, literally plus they come in specially packaged boxes.

A bouquet of cupcakes

Not sure whether to buy flowers or chocolate this Valentine? Why not combine the two with Hotel del Rio’s fabulous chocolate Cupcakes Bouquets. Seven cupcakes displayed in a glass and wrapped to look just like a bouquet of flowers - and the best part is you can eat them!

Chocolates

Forget those Belgian, Swiss and American brands there is on the market, why not try a local brand? I personally love Tinapayan’s heart-shaped chocolates that come conveniently packed in boxes of 4’s and 9’s. They also have these chocolate bars that come with a love quote – just perfect for Valentine!

DINE WITH PLEASURE

Maridel’s

Like Marie Antoinette, this dessert shop at Plazuela de Iloilo seems to say “Let them eat cake” to everyone who enters. And I can recommend a lot of good cakes - Death by Chocolate, Chocolate Explosion, Ube Damier, Guava cake, Vodka cake, Heaven and Hell plus Frozen Lemon Meringue, Snicker’s Pie and Banoffee Pie.

Nothing But Desserts

The name says it all as you’ll only have sweets in this shop at The Avenue. They have different varieties of trifles and pavlovas – all too beautiful to be eaten. The French macaroons are among the best I have tasted. Also check out their Italian ice cream or gelato offerings.

Amular Studio + Cafe

Their signature Super Gooey Caramel Pie makes it on top of my list. But they also have delicious cheesecake and cupcakes – Vanilla Buttercream, Black Forest, Nutty Carrot, plus Lemon Bars and Cheese Tarts. Try their Vanilla Vertigo shake topped with vanilla ice cream too!

Dulgies Cafe

Tres leches and Bread Pudding ala Mode lead my list favorites from the dessert shop that started it all. Dulgies’ best sellers also include their Caramel Pecan Cheesecake, Limoncello and Mango Nostalgia. Also try their Cassava Pie, Ensaimada and Cheese Roll plus Alfajores and Raspberry Cheesecake Satin.

Bluejay

More than their brew, Bluejay has lots of good dessert to offer among them - Molten Lava, Banoffee Tart and Crème Brulee. Also try their Banana Walnut Chocolate Chip Cake, Pistachio Torte, and Walnut Cappuccino Roulade. All these are perfect with their Siam Pearl Jelly drink.

Days Hotel Dessert Buffet

If you’re looking for the ultimate experience, why not try the only dessert buffet in town – Sweet Cravings at Days Hotel Iloilo. Coinciding with their scheduled lunch and dinner buffets, this smorgasbord of cakes, pies, verrines, panna cottas, crème brulees, crepes, ice cream, is the ultimate dessert destination.

COOK FROM THE HEART

YSL

You can create this designer dessert (courtesy of Chef Tibong Jardeleza and Ms Maridel Uygongco) by simply frying ibos. Place it on a bed of a butter and cream concoction sprinkled with sugar, cinnamon powder and ginger brew. Add fresh fruits like ripe mangoes, langka, kiwis or strawberries.

Sago Fruit Salad

Instead of strips of buko, why not try sago as base for your salads? With fresh and canned fruits mixed with cream, evaporated and condensed milk, you’ll surely have a well loved dessert with a new dimension in taste and texture.

Pineapple-Cheese Ice Cream

It used to be just a sandwich filling but I decided to bring it further as I added condensed milk, evaporated milk and cream to a mixture of crushed pineapple and grated cheese. The resulting ice cream flavour is among the most unique as it has the creaminess of the cheese and milk yet tangy courtesy of the pineapples.

Instant Dulce de Leche

It is just as easy boiling a can of condensed milk for at least 4 hours and when done let it cool first for about an hour, before opening. The resulting caramel can be used as cake icing, sandwich filling, dip or coating and whatever that may seem delicious.

This article appeared on page 3 of the Valentine's Day Special supplement

of the The News Today released Feb. 14, 2012