Cavite Churches Itinerary for Visita Iglesia

Cavite Churches Itinerary for Visita Iglesia
Cavite is situated at the south west of Manila and one of the nearest out-of-town place to do Visita Iglesia. I’m very fond of visiting old churches during Holy Week, and it has been a habit of mine to first go to these churches prior to Bisita Iglesia with my family so I can plan the road routes and not waste time on Holy Thursday. Tips for this Cavite Visita Iglesia itinerary You have to be at the first church by 6AM if you plan to visit all twelve churches. Bring drinks and snacks for the trip, an icebox cooler would be great. Plan and choose the churches to visit ahead of time. Gas up to a full tank and have your car checked before the trip. Wear appropriate and comfortable clothing. Here are some of the ideal churches to go to because they are old, historical churches in Cavite. Also, it helps to remember that these are located near the town plaza, in case you need help finding them. Cavite Visita Iglesia Churches 1. Bacoor Church Saint Michael th Archangel Evangelista St. Poblacion, Bacoor, Cavite 2. Kawit Church Saint Mary Magdalene Tanggulan St., Kawit Cavite 3. Rosario Church Santo Rosario Parish Church Scout Torillo St., Poblacion, 4106 Rosario, Cavite 4.General Trias Church Saint Francis of Assisi Gov. Ferrer, General Trias, Cavite 5. Tanza Church Holy Cross (Santa Cruz) Poblacion I, 4108 Tanza, Cavite 6. Naic Church Immaculate Conception P. Poblete St., Naic Cavite 7. Maragondon Church Our Lady of the Assumption Parish Col. Infante, Maragondon Cavite 8. Ternate Church Santo Nino de Ternate Sto. Nino, Ternate Cavite 9. Indang Church Saint Gregory the Great Poblacion, Indang Cavite 10. Silang Chuch Nuestra Senora de Candelaria J. Rizal St., Silang, Cavite 11. Dasmarinas Church Immaculate Conception Parish Church P. Campos Ave., Dasmarinas, Cavite 12. Imus Cathedral Cathedral of Our Lady of the Pillar General Castaneda St., Poblacion III-A, Imus, Cavite The Route Map Note: I didn’t include Tagaytay City because by that time, it is not advisable due to bumper to bumper traffic. But in case you want to include Tagaytay City, you may use the route of Indang via Amadeo to Tagaytay City then use the exit at Aguinaldo highway and head towards Silang. I think there are 3 more churches at Tagaytay City but most of them are newly or recently constructed. Have a Meaningful and Blessed Visita...
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Chef Luciano Paolo Nesi of L’Opera at The Maya Kitchen

Chef Luciano Paolo Nesi of L’Opera at The Maya Kitchen
As for all we know, The Maya Kitchen been inviting known restaurant Chefs around the metro for monthly cooking demonstrations and these cooking demonstrations are open to the public. Just contact The Maya Kitchen for the cost and more information for the events. This March 28, 2015, The Maya Kitchen will be featuring renowned Italian chef from L’Opera, Chef Luciano Paolo Nesi, will be sharing only the best of Italian kitchen cooking on his demonstration. About the L’Opera Restaurant, it is an authentic Italian restaurant and is Manila’s Best Kept Restaurants’ Secret winner for Best Italian Restaurant and it is located at The Fort Entertainment Complex 26th cor. 7th Ave. Bonifacio Global City, Taguig. Chef Luciano is a native of Tuscany, Italy. Chef Nesi has fond memories of himself and his mother in the kitchen; his mom does the cooking and he does the washing of pots and pans much bigger than he was. At the age of 12 he started waiting tables and diligently worked himself up to become the skilled chef that he is today. He came to the Philippines in 1994 and with Filipino partners established L’Opera to provide the local scene with an “uncompromising, authentic Italian dining experience.” On his demonstration day, He will be doing the following: Scamorza alla Griglia, Grilled Smoked Mozzarella with Fresh Pork Sausage topped with Balsamic Cream Cappelini Pomodoro Secchi, Angel Hair Pasta with Sundried Tomato in Spicy Extra Virgin Olive Oil Funghi Trifolati, Assorted Mushrooms Sautéed in Garlic and Olio Extra Vergine di Oliva Crystal Bay Oyster 3 ways – Florentine, baked with spinach and cheese sauce, Oyster Raw with Lemon Air and Nicoise, baked with anchovies, capers and parsley and for dessert, Pana Cotta al Miele o Frutti di Bosco o Cioccolato, L’Opera’s famous Italian Cream Custard with your choice of walnuts and honey, fresh mango and cold rich chocolate sauce. For more information on this and on other courses offerings, log on to www.themayakitchen.com or email them at [email protected] or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108 / Mobile No. +63947 835...
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Bizu Patisserie’s Christmas Offerings this 2014

Bizu Patisserie’s Christmas Offerings this 2014
I know lots of people nowadays are busy with their work, some are busy with their Christmas shopping and at the end, they are all victims of Christmas road bumper to bumper traffic. Majority of us knows how to cook but no time to prepare because of our hectic schedules. Some people are too tired to think of what to serve for their Christmas party or for their Christmas Noche Buena. These people tend to buy fast food goods just to have something to serve at their Christmas table. I know your work is very important, thinking and buying gifts as well. But you can now disregard the stress of thinking of what to serve on this very special occasion. Don’t let Christmas stress ruin your holidays and let Bizu Patisserie make your Christmas table merrier.   This Christmas season, let Bizu Patisserie fill your holiday table with beautiful and delicious dishes both savory and sweet.   Start off with appetizers Smoked Salmon and Caviar best served with Melba Toast or try Organic Liver Pate topped with Fresh Blueberry Jelly. Serve something new as Bizu introduces its very own Porchetta with Truffle Risotto, slow roasted pork belly with crispy crackling skin stuffed with herbed truffle risotto. The regal Yuletide Pork Crown Roast is striking circlet of chops filled with a hearty stuffing of apples, chestnuts and sausages. Golden brown Whole Turkey Roast is plump and juicy and comes with apple, chestnut and sausage stuffing along with a duet of sauces of cranberry and pan gravy. Bizu’s signature 10-Hour Roast Beef Belly is a melt-in-your-mouth tender and juicy US beef belly with crunchy vegetables and creamy mushroom sauce. Baked Salmon Rockefeller is Norwegian Salmon baked and layered with creamy spinach and topped with Parmesan mornay sauce. There should always be dessert and one beautiful Bizu creation is Forêt Noire – Black Forest Cake with layers of chocolate genoise, chantily cream, chocolate mousse and black cherries soaked in kirsch syrup and covered with Belgian dark chocolate flakes. Noël Fruit Cake is Bizu’s take on the traditional favorite with Valrhona chocolate, pecans and dark cherries. Carrot Cake is carrot, fruit and walnut cake topped with cream cheese frosting and covered with chopped walnuts pressed all around the sides. Have lots of fun with Carousel Popcorn. Reminiscent of Carrousel de la Tour Eiffel in Paris, this hand painted round tin can comes filled with gourmet popcorn. Wind it up and hear the music of The Nutcracker. When you think of Bizu, you think of French macaron. Noël is delicious roasted chestnut and crème caramel in festive red and green. The Macaron de Paris Pyramid is a three-sided presentation of 40 of your favorite macaron flavors. Better yet, wow your guests with a Melchor Croquembouche centerpiece, a tower of profiteroles filled with classic pastry cream and dipped in white and dark chocolate. It comes at a striking 12 feet tall of 60 cream puffs or a majestic 18 inch tall of 130 cream puffs. For your gifts or to serve as merienda and snacks, try Premium and Sugar Free Chocolate Truffles; Chocolate Clusters in milk chocolate and dark chocolate; White and Dark Chocolate Revel Bars; Mendiants in milk, white and dark chocolate, all sugar free plus one with fruits and nuts. Last but not the least, you can never go wrong with Bizu Ensaymada in Dark Chocolate, Classic Cheese, Almond Praline and Ube, Cheese and White Chocolate. Visit Bizu at Greenbelt 2 (757-2498, 903-6340), One Rockwell Tower, (478-7755, 779-5044), Greenhills Promenade (724-2498), Alabang Town Center (809-2498, 772-1917), St. Luke’s Global City (789-7700 loc. 1337, 823-6621) and Le Petit Bizu Robinsons Magnolia (664-5904). To order,...
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Experiencing Yultide Drinks at Figaro

Experiencing Yultide Drinks at Figaro
Yes! December holidays is fast approaching and Figaro Coffee Company had already launched their Yuletide theme drinks and treats just for us to feel Christmas. (click image to enlarge) Yesterday, I’ve already tried some of their new treats and drinks. Good thing I was with a friend to try them out. As for our late lunch, we decided to have a mini late lunch feast. Figaro is known for their Frost, my friend, since he loves Specoloos peanut butter cookie taste, he got Specoloos Frost for a drink and he matched it with Ham & Cheese Croissant Sandwich. I got Praline Frost and Chicken Waldorf Croissant Sandwich. Our frosts and sandwiches tasted terrific but, I did love the Praline frost and his sandwich (Ham & Cheese Croissant) the most. As for our sweet side, I really can’t decide which cakes should we be taking. What we did is we got a slice of Red Velvet Cake and Humming bird cake, a piece of Prune cake and Cranberry White Dream Bars. Again, they do taste perfect! Not too sweet! Perfect for the season as well! I’m thinking of grabbing these two cakes (Red Velvet and Humming Bird Cake) for our family Christmas eve. And of course, we again got the same flavor of drinks but this time we paired them with flavored coffee. Since my favorite flavor is praline, I got the Praline Latte and my friend took the Specoloos Latte as well. We did also got these 3 cute Christmas Sugar Cookies for...
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Ilocos Poqui-Poqui Recipe

Ilocos Poqui-Poqui Recipe
Several years back, I and my friends had a tour around the Ilocos region. We visited some known old churches, famous landmarks and their finest beaches. And of course we also tried renowned Ilocano dishes like, vigan longanisa, pinakbet, kilawin, bagnet and many more. Most food menu of restaurants in Ilocos has Poqui-Poqui, which is an eggplant dish and we were afraid to try them because it doesn’t really look appetizing and it doesn’t have a detailed description. I don’t know if it’s just the picture, but I guess I am not that adventurous when it comes to food unless someone says to me that it’s good. In our case, no one has tried Poqui-Poqui so we didn’t order it. However, last weekend, I craved for Ilocano cuisine because I kindda missed Ilocos. Not just the historical places and the beaches of Pagudpod, but most especially their food. I’m glad that in BF Paranaque where I live, there is this restaurant called Balai Ilocos that serves Ilocano dishes. It’s a small but cozy restaurant along Aguirre St. When I looked at the menu, there is again the Poqui-Poqui. But this time, it has a description of what’s in it and how it was cooked, so I decided to try it because I imagined that it would be an interesting eggplant dish. And I’m glad that I did because it was definitely yummy! A few days after, I decided to make my own Poqui-Poqui. I searched for recipes online and also, asked some of my Ilocano friends how to cook it. Finally, I made my own recipe, which I hope you can try cooking at home. This recipe is good for 2 people, and best served with anything “inihaw” or grilled. You can have a side of minced tomatoes and white onions along with it, as well as bagoong alamang. Squeeze calamansi over the tomatoes and onions for added flavor if you want. Poqui-Poqui Recipe Ingredients: 2 long Asian eggplants 1 egg 4 cloves of garlic minced 1 medium onion minced 1 large or medium to large tomato minced 2 pinches of salt and pepper 2 tbsp of canola oil Procedure Grill eggplants (charcoal or stove top) unitl skin is charred. Let it cool and then peel off the skin and chop then set aside. Heat oil in pan and saute minced garlic and and onions. Add minced tomato and cook till soft. Add the chopped eggplants and cook them at least 4 minutes stirring them occasionally. season them with salt and pepper and pour now the beaten egg and stir them till done. Drain oil and serve at once. And that’s it! And if you want to read about my Ilocos trip years ago, you can check out these blog posts: Must-See Places in Ilocos Laoag Trip in Ilocos Pagudpud Beach...
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Amy Besa of Purple Yam Restaurant at The Maya Kitchen

Amy Besa of Purple Yam Restaurant at The Maya Kitchen
Maya Kitchen will be having another cooking demonstration. Before August ends, Maya Kitchen will have another well-known Filipino food advocate, author and restaurateur. She’s the chef behind the acclaimed Cendrillion and Purple Yam restaurants, none other than, Amy Besa. She will demonstrate and share some of her culinary discoveries from all over the country as she takes center stage on August 30, Saturday, 9am-1pm at The Maya Kitchen. Besa will be demonstrating the following recipes: Kulawong Talong (burnt coconut cream over grilled eggplant) Kinagang (buko, crab meat, sliced scallions and lemongrass wrapped in banana leaf and steamed) Ukoy (deep fried fritter of shrimp, cabbage, carrots, snow-peas, leeks and bean sprouts) Beef Shortribs Adobo (beef short ribs braised in mango vinegar from Abra with fresh kakang gata or coconut cream added to sweeten and thicken the sauce) Steamed Organic Red Rice from Oriental Mindoro Pinipig Cookie (the Philippine version of rice crispies baked into flavorful cookies) Chef Amy Besa and her husband, Chef Romy Dorotan, are mainstays in New York’s culinary scene with their famous Manhattan restaurant Cendrillon and later on Purple Yam in Brooklyn. They are also the authors of the book, Memories of Philippine Kitchens, which won the International Association of Culinary Professionals (IACP) 2007 Jane Grigson Award for scholarship in the quality of its research and writing. She’s also a finalist for the Julia Child First Book Award. According to her, “We want Filipinos to experience many ingredients in our environment that are unknown, under-appreciated and ignored. These are the flavors of our cuisine and culture and that is what Filipino food is all about.“ The couple has recently decided to bring a taste of Purple Yam back to the Philippines, in their ancestral house at 603 Nakpil corner Bocobo Streets, Malate, Manila. The place is open only for reservations (telephone: 523-3497 and mobile: 0926-713-3523). Chef Romy takes care of the Brooklyn spot while Amy is in charge of Malate. For more information, visit www.themayakitchen.com or send an email to [email protected] for more details. You can also go to The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local...
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