I am very honoured to be part of #teamaldous. It's been always a pleasure to meet new people who has the same passion as you i.e. to eat. I honestly do not know most of them outside blog events but it is amazing how we jive and instantly become closer when we start to critic the food. Of course just like any other day, we spent our group's anniversary by eating. Thankful we have really good sponsors who celebrated with us - rain or shine. The Royal Caterer had their come-back launch with us and was also our primary sponsor. They served us good food that includes pasta, kebab, sausages, desserts, etc. I like the pasta area concept of this buffet. They served 3 different pastas - penne, fettucini, spaghetti with 3 different sauces - Shrimp Tomato Vodka, Creamy Pesto and Dried Sweet Tomato. I love pasta and I just love that I can freely get what I want. I was a bit late for the dinner event because of the bad weather so I ended up only trying 1 pasta dish. This instantly caught my eye because I love shrimp and tomatoes, having it together in one pasta dish just makes me giggle and excited!!! I also got "hashbrowns" that looked like mozarella sticks. Fun fact: I got 2 of those because I really thought it was stuffed with cheese. Lol. But it was still good nonetheless. The cake from Maraschino Bakeshop is just too beautiful for words. My photo does not even give it justice!!! I loved that the cake was chocolatey but not too sweet. It was super good I wanted to steal a slice to take home that night but couldn't find a container to place it so I let it go. Huhuhu. :( I was able to take home a red velvet cupcake though!!! And it's also good like the cake!!! It was indeed a memorable night to remember - beautiful people, good food, awesome sponsors to awesome performers!!!
Thank you to the sponsors who made #teamaldouson3 a successful one! :-)
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It was raining the whole weekend while we were in Tagaytay. We were meaning to cook our own meals at our rented vacation house but the weather pushed us to just go and eat out. We were all lazy to move as we enjoy the cold breeze but decided a bowl of Bulalo and a cup of coffee would be a great idea that time.
I love Leslie's, I love RSM lutong bahay but I love LZM the most. The location might be a bit odd because you don't see the spectacular view of Taal Lake/Volcano while enjoying your meal like what RSM and Leslie offers but this place is just so good you wouldn't mind not seeing Taal (and we were there during dinner so...whatever).
LZM is also cheaper but the quality of their food is just the same as Leslie's and RSM, even better, especially the Bangus! It was huge and it was soooo good! I've actually never eaten at any restaurant that offers giant bangus/steroid bangus as one of my friends call it. I also love that they already provided us a supply of Bulalo soup, we do not need to ask or wait for it to be served if we want another bowl of their hot bulalo soup ;-) I will definitely go back to this place again because... ANG SARAP! :-)
"Coffee and friends make the perfect blend."
Of course there will always be room for coffee. Bag of Beans excites me the most when I go to Tagaytay and not just because of their coffee but also because of the nice ambience of the place. It is very cozy, perfect for enjoying your Cup of Joe. It's also a plus that their staffs are friendly and nice. It's too bad that for this visit, I wasn't able to get the name of our server.
The Blueberry Cheesecake went very well with the brewed coffee. It had the right amount of sweetness so it didn't overpower the taste of the coffee. :-)
I really don't like it when it rains but last weekend was really fun! :-)
I cannot recall how long it has been since I said "I'm going to try Morganfield's" and cannot recall why I never tried even if it was just located in Uptown Mall, BGC.
Morganfield's was one of the first few restaurants that opened in this mall and maybe the reason why, for some reason, was hyped in the beginning. There came a point that max 2 people would post about this every weekend and of course, their photos always made me drool. My time to try the place finally came with three other friends. I loved the ambience basically because it felt as if I was somewhere outdoors maybe in a picnic park or something.
It's always a belly good time, as Morganfield's claim. ;)
This sharing platter is made up of the following:
- Full Slab Ribs: you can choose from the different flavors - Hickory, Garlicky BBQ, Smoked Peppercorn or Spicy Asian - 1/2 Herb Roasted Chicken or Tequila Spiced Chicken - Grilled Spicy Devil Sausage - Grilled Herby Hog Sausage - Garden Salad - Corn on the cob - Corn bread - Crispy Fries We chose all the basic flavors for the chicken and ribs. We wanted to be adventurous and try the other flavors but we wanted to make sure we have another reason to go back to this place considering the price. The hickory flavored ribs was just like any other hickory ribs. But I loved how they cooked the ribs... It was just right and the meat was falling off the bones. It was meaty more than bony. The Herb Chicken was okay. I cannot recall what it tasted like or if there's a place where I could compare it to but couldn't find any. The chicken was juicy and best eaten paired with the gravy that came with it. The sausages were also good!!! I personally liked the Herby Hog Sausage than the Spicy Devil Sausage. The Herby Hog was more tasty and flavourful than the Spicy Devil. I'm not a meatlover type of person to be honest, but this meal was really worth every penny. The price was almost the same as Friday's but I'd say I prefer Morganfield's over Friday's. ? ..until the next adventure ☺️ I've always been passionate about food. I love eating good food and I enjoy watching cooking shows. I've always had that dream of being a chef within me so when I got invited to join one of the classes in MCHA (Manila Culinary and Hospitality Academy), I felt ecstatic! Even more so when I heard that a good chef would give the lecture, Chef Fats. The setting was just the same as any other schools. The classroom could fit about 15-20 students. Chef Fats gave us options on what to discuss since this was only a one-day lecture. She asked us to choose between cooking methods and creating a recipe. Well I guess majority of the people in the room wanted to know the difference between cooking methods so that won over the other proposed topic. It was a good 1 hour of talking about the different kinds of cooking methods - where, when and how to cook meat, fish, beef and poultry. To be honest, I was only listening half the time because I was too excited for the next part of the lecture which is the cooking part itself!!! I'm not a known good cook by any chance, but I've always wanted to cook different kinds of dishes with the right kitchen tools, right ingredients and methods. It felt as if I'm in a Master Chef episode! So this is where culinary students learn how to cook. They have stainless tables... The kitchen was very clean and organized. Chef Fats told us that we'd prepare Chicken Cordon Bleu in Bechamel Sauce with Buttered Veggies and Parsley Potatoes. At first I was weirded out by the recipe, it felt like it wasn't something special nor exciting. But well, when you eat out and you order this dish, it would probably cost you more or less 500 and above. So with that in mind, I got curious on how that P500 meal is prepared in the kitchen. Chef Fats asked us to group ourselves by counting 1-4 (I felt like a student again and I loved it). I was placed in group 1 and was tasked to prepare the Cordon Bleu, damn that is one exciting task! It was a very humbling experience seeing Chef Fats work in the kitchen. She shared her expertise on how to prepare the dish with class and poise (hehe). She demostrated it step-by-step, it seemed so easy!!! The preparation took a lot of time!!! And my thoughts were, how can Chef Fats make it seem so easy? Why was she able to roll it perfectly? Why can she have that same poise outside and inside the kitchen? It's as if she didn't even sweat from jumping into 1 group to another!!!
The experience was too good! I can now add this on my little list of things that I can cook myself. I'd say I'm really happy with the output, even my plating!!! Hehe. I used to think that Cordon Bleu is always overpriced in restaurants but now that I was able to prepare it myself and immerse myself on how chefs work in the kitchen, I'd say that it is just right that it cost that much (only for the good quality ones of course). MCHA houses talented people and I'm really happy to have a day with them to learn the basics of cooking. They also have good in-house chefs like Chef Fats who also shares her knowledge about the world of cooking. |
Reann | 27 MNL
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