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

Adobong Pusit

Adobong Pusit or lukos is among the most popular ways of cooking squid. It combines the Pinoys favorite way of cooking - adobo , with one of the most delicious bounty of the sea. For some, the blackness of the dish is a sort of turn-off but to those who have discovered the gastronomic delights of this cooking; it's a taste of heaven - on a plate with hot rice! Here's a simple recipe for Adobong Pusit Ingredients Squid, "gutted" and cleaned Vinegar Soy Sauce Laurel (Bay leaves) Garlic, crushed Onion, sliced Chili Salt Pepper Oil Procedure Wash and drain the squid. Remember to remove the membrane - that sort of bony inside. In a pan, place the squid at the bottom then add garlic, chili and onions. Pour in vinegar and soy sauce. Season with salt and pepper. Boil until the squid is cooked. Pour oil over the cooked squid and mix before serving. You can also separate the ink sauce and give the squid a sort of toasting in oil before mixing...

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

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the us...

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 por...

Bitso-bitso

What is bitso-bitso ? Also spelled/called bichu-bichu or bitsu-bitsu , this native delicacy is made with fried rice flour dough then coated with coconut cream and muscovado sugar syrup. Its like a combination of making palitaw and banacue . The rice flour based "dough" is usually twisted and deep fried. Then it is placed/cooked in a mix of muscovado sugar then dried out. The sugar then "re-crystallize" making a crisp coating for the fried rice flour. The result is a local delicacy that crisp and sweet in the outside yet chewy inside. Cooking bitso-bitso is done many different ways and with different mixes of ingredients. These particular ones in Santa Barbara, Iloilo are still crisp even after being exposed - they are peddled every afternoon around town for 5 pesos a piece. I particularly like the fact that the sugar coating crumbles in every bite, though messy at times, but its alway a treat to have these bitso-bitso . ...

FLAVOURS OF ILOILO

Search This Blog