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After a dizzying months of restaurants, desserts, and cocktails, Let's Eat celebrates its first year with our inaugural Hole-in-the-Wall issue. Since its first issue, Let's Eat has always been about discovering new places, tucked in sleepy streets amid bustling city centers. The three featured restaurants—Gostoso in Kapitolyo, Your Local in Legaspi Village and Quirky Bacon in San Juan—have managed to sustain the interest of foodies around the metro despite their locations; far from the maddening crowd of malls and sprawling commercial establishments. From Pan-Asian cusine, Portugese chicken, to bacon overload, this month's Let's Eat has got your culinary cravings covered.

TRANSCRIPT

  • LET'S EAT

    GOSTOSO QU IRKY BACON YOUR LOCAL SCARSDALE TORCH

    THE HOLE- IN-THE-WALL ISSUEJUNE 2014 ISSUE NO. 13

  • WHAT 'S INS IDEJUNE 20 14 ISSUE NO . 1 3

    04GOSTOSO

    07QUIRKY BACON

    09YOUR LOCAL

    12SCARSDALE

    15TORCH

  • FERNANDO MIGUEL BELMONTEPublisher

    DON JAUCIANManaging Editor

    THYSZ ESTRADAEditorial Associate

    PATRICK DIOKNOArt Director

    SPANKY HIZON ENRIQUEZWriter

    GABBY CANTEROPhotographer

    CRU CAMARA & RALPH HILARIOPhotographers Assistants

    LUCIEN DY TIOCOHead of Sales & Marketing

    ANNALYN DELGADOEditorial Assistant

    Golden Letter Publishing,1497 E. Rodriguez Ave., Quezon City

    For inquiries, call 5277901 local 132 or email letseat062013@gmail.com

    Facebook: facebook.com/LetsEatPhilStarInstagram: lets_eat_magazine

    Its hard to believe that Lets Eat has been around for one year already. I still remember the first day of starting up this publication like it was yesterday. At the time, Lets Eat was simply the school project of an Entrepreneurial Management student looking to graduate, and I was meeting strangers that would eventually make up the team, just hoping for satisfactory results. But as the year passed, trying all these new restaurants with new people, I did not only experience a true culinary adventure, but I also created cherished relationships with the people I worked with and met while working on LetsEat.

    At this point, I have found that the project has turned into a passion for me. The person who started out just wanting to gobble up any food he could find now searches for meals he can keep coming back for. My hope for all you readers is that Lets Eat will be able to bring you what it has brought me, namely adding more colour to your life through the experience of different tastes and flavors, and building relationships with others by embarking on a culinary adventure together. We here at Lets Eat hope you enjoy and make full use of this, our anniversary issue.

    And after one year, we proudly say to you LETS EAT!

    PUBL ISHER 'S NOTE

    Shrimp Skwers from GostosoPhoto by GABBY CANTERO

    ON THE COVER

    THE HOLE - IN -THE-WALL ISSUE

    LET'S EAT

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    LET'S EAT Feb. 2014

    Gostoso pairs its piri piri with a flaming yet unforgettable saucesomething that will linger on your tastebuds for days

    A J O U R N E Y T O P O R T U G A LBY SPANKY HIZON ENRIQUEZ PHOTOS BY GABBY CANTERO

    01

  • 5

    LET'S EAT June2014

    I am not a fan of the many new restaurants that seem to sprout up, fully formed, with too cute and too precious names, predictable concepts, overthought and overwrought interiors, and most offensive of all, food thats serviceable at best. Unfortunately, many of these seem to be popping up all over, and I can spot them from a mile away establishments put up more with a return on investment in mind, rather than a well thought of menu. Restaurants planned from a calculated spreadsheet, and not conceived from the mind of a cook committed to sharing his culinary creations with the public.

    Fortunately, there are also quite a number of new restaurants that balance the scales. Restaurants that rise from the ground up, built around a unique specialty, cultivated with a

    1 Piri Piri Chicken2 Bolsas3 Porco Gostoso4 Shrimp Skewers

    lovers care, and dedicated to offering only the best possible meals to their patrons who are never taken for granted. Such restaurant as Gostoso, which serves what could be the most authentic Piri piri in the city.

    Joo Branquinho is a gentleman from the south of Portugal, the Alentejo region, famous for its black pigs, the Iberico.Joo grew up enjoying that most premium of pork varieties, marinated and served with piri piri, a.k.a. Capsicum frutescens, those fiery little red chilis that the famous Portuguese grilled specialty is named after.Joo is a singer, and thirteen years ago, in an international chorale competition in Spain, he met a Filipina named Stephanie, a member ofthe UST Choir, who he would eventually follow all around the world, from Dublin to Berlin to London, and ultimately, to Manila.

    Just like a fairy tale, our hero found his true love, and upon his arrival in her native country, he also found out that his beloved piri piri were also common in the Philippines, where they are known siling labuyo.

    02 03

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    LET'S EAT June 2014

    It didnt take long before Joo used the chilies to recreate one of Portugals beloved national dishes, and soon after, he started offering his piri piri chicken at the Legaspi VillageSundayMarket.

    The small stall with its spicy aromas wafting through the early morning air quickly became a favorite among the markets regulars, and one patron in particular, a young wife named Tatiana Trebol-Olondriz, found herself craving for the piri piri during her pregnancy. She loved, and believed in the dish so much, she convinced Joo to be her partner in opening a restaurant that would serve the piri piri she so adored.And so, the two novice restaurateurs bravely set forth and established Gostoso in January of this year.

    Im very glad they did. Its an absolute gem, a small restaurant with a wonderful backstory, serving food thats truly authentic. Most guests come for the more familiar Portuguese-style barbecued chicken, but I go out of my way to drive to Kapitolyo for the porco gostoso, a slow roasted chunk of tender pork belly and pork ribs, smoky and sexy, specially when liberally doused with the chef s irresistibly peppery awesome sauce, the piri piri blended with premium olive oil and a secret mixture of spices. Its served with olive rice,sinangagmade fragrant and infused with the nutty and herbal flavor of olives.

    Gostoso is a destination for my favorite kind of cooking:well-selected cuts of chicken and pork, plump skewers of shrimp, everything masterfully marinated and grilled over open flames. Nothing complicated and with no need to be. The simplicity of its cuisine is part of its charm. Itsa place perfect for starting the weekend early, whiling away a rainyFridayafternoon with deliciously lazy, and deliriously hazy conversations. Glass after glass of bloody red and bloody good sangrias, paired with those impeccably grilled platters of Portugals piri piri. 04

    RECOMMENDED D ISHES

    Piri Piri Chicken, Porco Gostoso, Espeto de Gambas, Coxinha, Bolsas

    PR ICE RANGE

    PIRI PIRI CHICKEN P190 (quarter chicken) to P500 (whole chicken)

    GOSTOSO PLATTER P380 (Porco Gostoso) to P995 (chicken, pork and

    shrimp)STARTERS P85 (Fries) to P140 (Coxinha

    and Bolsas)DRINKS P50 (Bottled Water) to P795

    (Wine Bottle)

    Gostoso Piri Piri ChickenEast Kapitolyo Drive, 1603 Pasig.

    (02) 477 7330

    T IPS

    1. The two piri piri sauces available are classified as Original and Mild. The Original is the very hot one, made from

    cured chilies and the mild one made from a secret blend of spices.

    2. A quirky illustration adorns one of Gostosos walls telling the story of how the

    Portuguese discovered piri piri, the fiery berry that changed the way they eat. Dont

    miss the stilleto-wearing pig.3. Gostoso is an exclusive distributor of single serve red and white wines. The

    come in cute bottles and are equivalent to nearly two glasses of wine. Its best paired

    with the Gostoso platter.

    lovegostoso

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    LET'S EAT June2014

    T H E B U S I N E S S O F B A C O NBY SPANKY HIZON ENRIQUEZ PHOTOS BY GABBY CANTERO

    Quirky Bacon gives an array of dishes with its titular meat productand then some

    Heres what most people know about Sharwin Tee: hes the eloquent and loquacious celebrity chef who stars in one of the

    longest running cooking programs on television, Curiosity Got The Chef, which is now deep into its 4thSeason on the Lifestyle Network. Hes famous for his ever morphing pompadour, his cool collection of sneakers, his colorful and eclectic layered shirt look, and his infectious smile. Hes perfect for the medium, as are his recipes, all of them as interesting, bright, and fun as the host himself.

    Heres what most people dont know about Sharwin Tee: hes a modern day Renaissance Man who graduated from the Ateneo de Manila with a degree in Communications, and he utilizes the lessons he learned in Loyola Heights to full advantage when holding court about his culinary passions. He used to teach at the Xavier School in Greenhills, which made him very comfortable speaking in front of audiences, an engaging skill that he now displays in his weekly show. Hes a world-class bowler, so good in fact, that he was recruited to be part of the coaching staff of the Philippine Bowling Team.

    Heres what most people should know about Sharwin Tee: he recently

    01

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    LET'S EAT June 2014

    Bacon, that most glorious of meats, can be found everywhere on the menu, even on the healthier options. The Tempura Bacon Salad, a tart strawberry vinaigrette playfully teasing a bowl fresh greens sourced from Baguio and wood ear mushrooms from Zamboanga, and topped with a long thick slice of artisanal bacon, cooked crisp, then battered and fried to make it even crunchier still. Its the ultimate proof that bacon makes everything better, even salads.

    The menu of Quirky Bacon is certainly as entertaining as Curiosity Got the Chef: Sharwins signature dish, one that hes prepared in food festivals all over the world, from Manila to Moscow, is his pork panalo roll: longganisa from Calumpit, Bulacan, stuffed into a slab of pork tenderloin, the whole embraced by lashes of the ever present artisanal bacon (but of course), and served with a glaze of guava and siling labuyo.Its representative of the Chef s pur