“My god Sau, I’ve just about given up on you,” I say.Previously featured Christmas Gift List purveyors . Trying to nail down Chef Sau del Rosario is like shooting for the moon. He misses all the deadlines I give to my purveyors and I even have to resort to getting messages to him through his assistant. But I back off and...
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This is a long post, but like the meal it narrates, good food can’t be rushed.Pino has always been on my restaurant radar. I hadn’t eaten there until recently but I’ve known its chef-owner, Edward (Ed) Bugia since 2007. I’ve judged several of his dishes on TV cooking show contests, and we’ve also shared many good meals...
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When the whole is greater than the sum of its parts…Note: M.I.Y.O. Monday stands for Make It Your Own Monday, a question thrown out to DCF readers every Monday to jumpstart the week with lively interaction. I also welcome questions and suggestions for future MIYO Mondays. Email me. I was introduced to sisig in college...
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This eatery is my idea of a hole-in-the-wall, and it’s one of my favorites.Countryside was one of those restaurants that I’d drive by everyday when I was in college. I never ate there though, I was too busy with Full House and Sally’s (gosh, I miss those places). Plus, my boyfriend at the time once pointed at Countryside...
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Tournéeing vegetables was my unholy terror in culinary school. And here it is, the name of a restaurant.To tourné ([French]also tournée, tourne) literally means, “turned,” a method of shaping vegetables that somewhat resemble mini footballs. When done properly, vegetables display elegance with their seven evenly spaced...
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