Havaianas Beach Bar at The Avenue

Spyco Marketing Productions Manila presents Havaianas Beach Bar 2011, a one night open bar event in the city to be held in three venues! Held simultaneously held at Club Aura, Bourbon Street (The Avenue), and Flow Superclub last May 28, 2011.

Top three caliber DJs namely DJ Christian Raeuber, DJ Marie Garcia, and DJ Nikki Taylor will be rockin’ the night, to be joined by two Brazilian Samba Dancers Luane Pasinatto and Alex Pain along with fire dancers and percussionists.

The DJS

DJ RAEUBER. Christian Raeuber, German-Filipino, is known for his colorful and energetic style of dance music. His multicultural and revolutionary approach to music did not take him long to hit the big clubs such as Embassy (now referred to as Encore) in 2007. Brainchild of themed nights such as the original Models Night in Manila's known night spot 'Tabu', DJ Raeuber not only entertains with his signature house vibe to his remarkably appealing audience, but is adept in formulating fresh night concepts that led him to becoming one of Manila’s party authorities in the social circles. He is frequently quoted as an icon of reference to Manila’s most exclusive members-only club and opus.

DJ MARIE. Marie Garcia started DJ’ing at 1999 where she played trance and progressive value. Her sets consisted of tracks from record labels such as Nukleus, Data, Positiva, Hooj, and Bedrock. In 2001 she ventured into down tempo/ deep house where she played a lot of Naked Music, Akibu, and M2M.At present she play jacking, tribal, latin to deep tech house. Her greatest influences as of the moment are Roger Sanchez, Prok and Fitch, Muzzaik, Axwell, DJ Chus and David Pen. Marie was nominated Favorite DJ in 2005 and 2006 at the Nokia 24/ 7 Nocturnal Awards. She was awarded as the 2007 Best DJ at the bmw 24/7 Nocturnal Awards.

DJ NIKKI. Nikki’s Taylor new found love for DJ’ing began only a year ago. This 22-year-old lady is also a professional model, TV host and marketing associate for a media production company. Some of the events she has played in were The Masskara Festival on October 17, 2009 in Bacolod City having tandem with the country’s top Deejays – Elmer Dado, Bombi Balquiedra, and “Papi” Santos, the ELECTRO FUNK Festival - opening for Manila’s Leading Funk/Electro House Deejay Funk AVY, during the Sinulog Festival at Mariner’s Court in Cebu City on Janurary 15, 2010, and Valentine’s Weekend at Club Atmosphere in Bohol, as the first female celebrity Deejay. Recently she spun in the Big City of Manila for New Year’s Eve 2011 in Club Establishment at the Fort Bonifacio.

About SPYCO

Spyco Marketing Productions Manila is an event group specializing on night parties including bar and club events. It started in Manila on 2008 as a promotions company by Manuel Yulo Barandiaran and John Michael Sun in the area of The Fort and Makati. It started its provincial campaign on July 2009, setting a benchmark on events production in Bacolod city. Since then, SPYCO has tapped Iloilo, Roxas as well as Dumaguete. Eyeing its next destination which is Davao, Spyco aims to be the best entertainment company concentrating in the big cities of Visayas and Mindanao. When its slogan “We Live to make it happen!”, Spyco wants people to experience the best entertainment.

From The News Today

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

FLAVOURS OF ILOILO

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