Cocktails at Ayanna Garden Restaurant at the Sheridan Boutique Resort

Sheridan Boutique Resort in Oton hosted a cocktail event to unveil new additions to its Ayanna Garden Restaurant's menu as well as the resorts on-site attractions in time for summer and its new local residents' rate.

With it's last successful menu revamp back in 2013, Ayanna Garden Restaurant at the Sheridan Boutique in Oton recreates its gastronomic line up under the helm of Chef Miner del Mundo, to appeal to a wider range of food connoisseurs.

Showcasing a new set of dishes to the restaurant's impressive culinary creation, Ayanna aims to please distinctive palates with a wider array of rich flavor and aroma.

Named after a flower, this gastronomic haven has enticed the discriminating palates of the Ilonggos since 2012.

Overlooking the Azure Infinity Pool, Ayanna offers sumptuous gastronomic experience in its Asian inspired and al fresco dining set up beside a man-made pond.

Our cocktails that afternoon started with Cold Appetizers consisting of Salmon and Mango Ceviche, Seared Tuna with Feta Cheese & Watermelon and my favorite - Prosciutto-wrapped Melon slices. Daintily presented (1st photo above) it proved to be bitin that a platter was later served to us.

A Cold Cuts board found its way on our table consisting of Salami, 3 Cheeses (Brie, Gorgonzola and Camembert) with grapes and oranges on the side.

There's also wine and some French Baguette and breadsticks to go with them.

And certainly my favorite - Hickory Pork Ribs Sandwich. Savory sandwich with filling that doesn't overpower each other creating something delicious from your first bite to the last.

There's also Lasagna Bolognese to satisfy your Italian food cravings.

How about Grilled Chicken Teriyaki with Java rice and coleslaw?

And here's a Trio of Slider burgers with fries.

Completing the list of new items onf the menu are Classic Caesar Salad, Ayanna Garden Salad and Thai Green Mango for salads plus Bourbon Chili Wings, Beer-battered Chicken Tenders, Cheddar Cheese Bites and Asian Fish & Chips for appetizers. There's also Grilled Gen. San Tuna Belly as part of the Grill menu. Ayanna also launched Kid's Classics menu of Crunchy Fried Chicken, Cheesey Chicken Tenders and Baked Mac & Cheese.

Classic Ayanna desserts such as Tablea Chocolate Truffle Cake and Ube Halaya Cheesecake never fail to impress our taste buds. They'll be joined by the Guimaras Mango Cobbler on the new menu.

Ayanna Garden Restaurant want the Ilonggos to be delighted in a spectacle of flavours and quality of its food. Delighting the palate and giving a wonderful meal is Ayanna's foodie battlecry - if it’s not special, it won’t reach your table.

Ayanna Garden Restaurant at the Sheridan Boutique Resort

Brgy. Buray, Oton, Iloilo

Tel. Nos. +63 33 396-0033 | +63 917 307-7643

Facebook: Sheridan Boutique Resort

Ready-to-cook Pancit Molo balls

It was only today that I remembered buying a pack of ready-to-cook pancit Molo. Locals are fortunate to buy them at groceries here saving them time, money and effort in the tedious preparation of pancit Molo. Anyway every pack of the RTC pancit Molo has the balls and the lang-lang . Its the balls that entice the buyers and the lang lang that "dictates" the price and weight. For this blog entry, I opted for the AR brand (150 grams for PhP 21) since they had the more photogenic combination at that time though I'm more partial to the Cares brand. Separating the contents makes you realize that what you actually bought but for that price, it's already a bargain, can be cooked in many ways and can serve 2-3 people. It is then up to you what you can make out from a pack or more. For this preparation, I used 2 chicken broth cubes and just estimated the amount of water. Upon taste test I added a pinch of salt, a dash of pepper and few drops of soy sauce. I boiled the lang

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 (

A new flavour for the Dinagyang 2011 Food Festival

Aside from the dances, drums and colorful costumes, Dinagyang also means food and Iloilo City has a lot to offer during this 3-day event. The festival brings them to the streets with the much awaited Dinagyang Food Festiva l . For four days, major streets in the city are lined with food stalls and kiosks that everywhere one turns it all about food. As this article states, major streets in Iloilo City will have a food festival there will be plenty of places to indulge in during D inagyang 2011 . ILOILO City's world-famous Dinagyang Festival will turn the spotlight on Ilonggo cuisine this year. Tourists are encouraged to try chicken barbecue the Ilonggo way and other tasty local dishes during the festival. There are also the world-famous Ilonggo delicacies and other concoctions to bring home after enjoying the Dinagyang ati-atihan and Kasadyahan competitions. Not only that. The 1s t Iloilo Convention and Visitors Bureau (ICVB) International Food Festival 2011 will attempt t

Valenciana

A close relative of paella, this dish originated in Valencia, Spain and probably brought by the Spaniards when they colonized the country. Always a staple in family gatherings, this yellow rice is a complete meal in itself, with pork, chicken, liver, chorizo, shrimps, bellpeppers, peas and raisins to name its basic ingredients. RECIPE Saute your choice meats and vegetables. Cook malagkit rice with turmeric and broth cubes then mix sauted meat and vegetables when almost done. Garnish with hardboiled eggs and onion leaves.

SIDRO: Iloilo's very own gourmet doughnuts

Just listening to Isidro Panizales Jr. animatedly talking about his life before and after being a “doughnut-preneur”, is like the different flavors of Sidro Doughnuts . Each variant seems to reflect different aspects of his almost three decades of living in America. From his work in corporate America for more than 10 years to that one little spark of deciding leaving work to pursue his delicious passion – life is like a box of doughnuts! IN A DOUGHNUT HOLE Sidro is an offshoot from the name Isidro but as Sid says, it’s a tribute to his father. The first Sidro Doughnuts came out of the kitchen and delivered to one lucky doughnut-phile on Dec. 18 last year. It comes in two sizes – Junior Doughnuts which at 30 grams each are perfect for parties and occasions. But if you can’t enough, there are the Regular Doughnuts which is more than 3x at 100 grams and comes with more toppings and flavours. Choose among nine specially concocted creations - Bugnay Berry, Calamansi, Dulce

FLAVOURS OF ILOILO

Search This Blog