Expressing the Joy with Food Is Actually Good for our Kids, we develop them and discover more!

It’s a tale as old as time. Kids poke, squash, and tear apart their food while parents tell them off to stop playing with the food. It can be messy after all, sometimes even wasteful. But did you know that letting your children have fun with their food is actually good for them? Yes, and it’s a fact supported by research studies, even. According to the Developmental Science journal, letting your children treat their food and snacks creatively can actually help withearly brain development. How? By exposing the kids to stimuli (for example, food textures) and concepts that are important during their developmental stage. The approach also supposedly encourages kids’ general creativity because they are allowed to treat their food however they want.Moreover, research studies from the De Montfort University also state that encouraging kids to treat their food like art actually encourages them to develop good eating habits! Findings show that those who were encouraged to explore and handle their food are less likely to develop neophobia (aka picky eating) because they were given the space for food acceptance and exploration. This is definitely big news for those who have always struggled in making their children eat. As parents, our first instinct is to ask if a meal or a snack is healthy and delicious. Now, these studies suggest that while taste does play a role in encouraging kids to appreciate a meal, it is their ability to touch and handle them themselves that inspires them to snack on them later since it makes them overcome their resistance to them in their own terms. With this information out now, what can a parent do? – Well, why not expose your kids to innovative food products that will stimulate their creativity and ingenuity? Thankfully, there are snacks like Gardenia’s Pocket Sandwich, a ready-to-go snack of freshly sealed goodness perfect for merienda, that now comes in double flavors. Who would have thought that you can have a sealed sandwich, much more have it in double flavors? The snack–which is made of two creamy white bread with yummy fillings–comes in different flavors that are made to appeal to kids’ palate. Parents can choose from their two new double-flavored variants White Chocolate& Blueberry and Raspberry & Peanut Butter or go for the classic, single flavors like Chocolate, Peanut Butter, Strawberry Pastillas, and Cheese.In addition to this, every pack of Pocket Sandwich is filled with vitamins A, B1, and B2, as well as minerals like iron which are good for the eyes and the release of energy, respectively. But it’snot only those that make this a perfect pocketable merienda for children AND parents. They can
actually be a pretty good canvass for food discovery, too–just toast them, fold them, and squeeze to really appreciate the tasty fillings in each sandwich! More importantly, parents can now cut down their brainstorming and food prep time with these snacks and use their free hours discovering with their children. Kids will always be curious and adventurous in this stage and now you can spend your time discovering and helping them unleash their talents by making snack time easy, convenient, tasty, and creative. Now, whoever said creativity and food can’t go together? For parents out there, you can now start your food discovery journey by grabbing a few packs of Gardenia’s Pocket Sandwich. It’s available in all leading groceries nationwide for only PHP 12.75 SRP for double-flavored variants and PHP12.00 SRP for single flavors. You can also visit Gardenia’s website at https://www.gardenia.com.ph or follow them on Facebook to keep updated on all their products.

Chef Gene Gonzalez Shares Delightful Cooking Secrets and Family Dishes

Internationally renowned Chef Gene Gonzalez cooks up traditional favorites and sumptuous innovations with a King Sue twist at his flagship ancestral home turned restaurant for King Sue’s Pre-Holiday Media Lunch on 4 September, Wednesday, at Café Ysabel, 175 M Paterno Street, San Juan, Metro Manila.

Chef Gene, who opened Café Ysabel at 23 and is now president of the pioneering Center for Asian Culinary Studies, pays tribute to King Sue products which have been a staple fare on the dining table as well as in his kitchen. “King Sue has been there at home ever since,” shares the author of “Cocina Sulipeña” and many other cookbooks.

He’d wake up to King Sue bacon for breakfasts as a student, enjoy Chinese ham during holiday festivities with the family, and rely on Chinese sausage for his Asian cooking and for his culinary school. “I also like their dried pork feet, which goes into my Spanish cooking and to my superior stock that gives my Chinese dishes authenticity,” he reveals.

“Rather than glaze a ham, you can braise it in a mix of vegetables and wine and the broken down vegetable puree acts as the sauce,” he confides. King Sue products are not only popularly available and dependable, they are also very versatile. “The dried pork feet are truly excellent for beans, fabada, and stews along with Spanish chorizos for Filipino-Spanish combinations.”

“The King Sue burgers can be redone with herbs to create meatball, while the luncheon meat has hundreds of applications as fillings for Vietnamese and German cooking,” enthused Chef Gene. But the best part of this, however, is that King Sue having withstood the test of time and changing markets, is also very reasonably priced for such top quality.

Hobby cooks and consultant could readily resort to King Sue when their or their client’s budgets get a bit tight so as to avoid sacrificing taste and flavor. Thus, the only Ten Outstanding Young Men Awardee for Culinary Arts, advised homemakers, chefs, and restaurateurs:

“Before you think deli items, take a second look at your King Sue products because they have great applications for reasonably priced ingredients with good quality.”

* * *

Indeed, King Sue is synonymous to quality. As a fifth generation business started in 1930 by Mr Cu Un Kay who began by selling whole leg Chinese hams in Chinatown. “The name comes from King, meaning ‘royalty,’ and Sue, meaning ‘small,’ shares Mr Richie King, VP for Marketing, “because my grandfather who is small in physical stature, has big dreams for his family.”

Thus, after 89 years, King Sue, which was incorporated in 1970, has diversified from whole leg hams to sausages and cold cuts to other meat products. “Today, the company boasts of a variety of quality meat products, ranging from traditional hams to smoked bacons and sausages, as well as traditional favorites tocino, longganisa, and sisig,” adds Mr King.

King Sue, however, continues to step up its game by reaching further into the high-end and more health conscious market. In 2019 it launches its Kaiser Deli Brand, which offers ultra-premium sausages, bacons, and hams for the most discriminating clients. All King Sue products are both GMP and HACCCP certified.

Maintaining quality and supplying the market demand are easy for the King Sue because everything’s made in house using state-of-the-art German equipment. “But, even with these high-tech machinery, preparation for the Christmas season starts in August for the whole bone Chinese hams,” confessed Mr King. “It takes a month to properly cure whole bone, which still needs to be smoked then cooked. It takes patience to perfect them.”

Major supermarkets—SM, Robinson’s, and Puregold—as well as hotels and restaurants from La Trinidad, Metro Manila, through Bicol carry King Sue products, which are distributed nationally through distribution partners.

“King Sue moves forward in 2019 with another milestone on top of its high-end line,” opens Ms Romana Go, VP for Human Resources, “by slowly converting to merit-based management. Although the company remains a family business, we’ve started hiring outside employees for key management positions—Of course, the recipes from our grandfather and the tradition of making hams remains a family secret.”

* * *

Chef Gene Gonzalez, who is the consultant responsible for the success of some 60 food establishments/businesses and a member of the London-based International Wine and Food Society, has personally witnessed the versatility of King Sue for all occasions and cooking needs.

Thus, Chef Gene’s world-class expertise and impeccable taste shares with us one of the secrets of his delicious traditional dishes at home, innovative meals at Café Ysabel, and creative recipes for the Center for Asian Culinary Studies: King Sue’s Chinese ham, bacon, and dried pork feet along with a delightful array of new meat products!

Every kitchen will surely take on a new level with by having King Sue as its old reliable partner for its meat needs. Without a doubt, King Sue products are as good for the holiday table as they are for exciting everyday meals, special dinner spreads, and catering needs not just this Christmas but through the years to come!

Ligo celebrates 65 years in the industry

For generations, Ligo Sardines has been a part of the Filipino household as a staple klasik that brings back memories of coming home and sharing a meal with loved ones. For its 65th anniversary, it brought together brand partners and friends from the media for an intimate gathering to celebrate its milestones.

“We are proud to be part of the household of many Filipino families here and abroad. As we move toward our seventh decade in the industry, we are excited to bring new innovations and products that will be part of the memories of future generations,” shares Ligo Vice President of Production Mikko Tung.

Ligo began in 1954 when Gregory Tung, Sr. opened A. Tung Chingco Trading, the exclusive distributor of Ligo products in the Philippines. The company partnered with Liberty Gold Fruit Co., Inc. in California, but put up its own cannery in 1980 to manufacture its goods and meet growing demand.

It expanded its products, offering mackerel, squid, corned beef, meatloaf, and tuna flakes. It also offered variants on its line of sardines, such as Gata, Spanish, Extra Hot, Kaldereta, and Afritada, and more. It quickly became a global phenomenon, and began exporting to the United States of America, Europe, Asia, and the Pacific Rim.

Ligo is currently run by the third generation of Tungs, who are working together to strengthen its commitment to putting quality first. Mikko Tung is joined by his brothers Mark, who oversees sales and marketing, and Macky, who handles advertising and promotion.

The celebration featured the Klasik Museum, where guests traveled back through time to reminisce the brand’s past, including its variants, old commercials, and print ads. They were also introduced to the brand’s 65th Anniversary visual, which represents its years in providing delicious flavors and excellent quality. Its retro art style is a reminder that indeed, “Walang Kupas ang Klasik.”

Tung also shared the success of the “Lami Ligo” campaign in Mindanao, which featured brand ambassador Tom Rodriguez and a popular local dish, Odong noodles with Ligo sardines. He also announced the success of the newly launched variant of Sriracha sardines, which became an instant favorite among consumers. The evening capped off with the unveiling of Ligo’s new and exciting product variants: Calamansi, and Fried Sardines in Oyster Sauce and in Portuguese Style¬, which will all be available in September; and Tuyo, which will be launched by the end of the year. Another highlight of the evening was the introduction of Carla Abellana as the newest brand ambassador.

Ligo Vice President for Advertising and Promotion Macky Tung expresses that “the brand welcomes new members, products, and variants to its family. Ligo still stays true to the promise it made 65 years ago: to provide quality sardines that will continue to become a Klasik in every Filipino household.”

Get your all-week baon with Jack ‘n Jill My BFF (Baon Favorites Forever)

It’s that time of the year again when kids look forward to new school supplies, seeing their school friends, and fun new activities in class. While it means that their happy days of summer vacation are over, nothing beats reuniting with their old playmates and making new friends during back-to-school season.

For the parents, it’s time to get busy again getting your children new school supplies, ironing their uniforms, and going grocery shopping each weekend for their baon. Although that might seem like a lot of work, there’s no need to fret as you may just find your kids’ newest BFF during recess. With Jack ‘n Jill’s assortment of cakes and biscuits, there’s never a dull moment for your little ones on any day of the school week.

Magical Mondays with Magic Chips

Get rid of the summer blues and have your kids welcome the school year with excitement through a pack of Magic Chips. This savory and crunchy baked treat has the power to transform any ordinary Monday morning into something magical and is the perfect baon to jumpstart the school year.

Celebrate every day with Quake Overload

Back-to-back classes can get really tiring for the kids. However, you can instantly lift up their spirits by turning every day into a celebration of achievements – both big and small. With Quake Overload Mocha Butter’s layers of delicious butter cake, delectable mocha filling, and yummy chocolate drizzle, your kids will have the energy to go forth and conquer any challenge.

Midweek sweet treats with Dewberry

Hard work must always be paid off with a delicious treat. Reward your kids with this extra indulgent cream-filled cookie sandwich whenever they finish their homework early or make their own beds. Remember, it’s the little things that count. You can switch things up and surprise them by packing different flavors of Dewberry in their lunch box. They deserve it!

Create special bonds with Presto Creams

School isn’t just about learning new things. It’s also about starting new friendships and creating memorable experiences. Teach your children the value of sharing by putting an extra pack of Presto in their bags. Since these well-loved yummy, peanut butter cream-filled cookies are best enjoyed with a buddy, your kids will easily be making new friends in no time!

Fuel creativity and imagination with Jack ‘n Jill Knots

Arts and crafts is one of the best ways to bring out your child’s creative skills and resourcefulness. Inspire them to explore beyond their imagination and create their own adventures with Jack ‘n Jill Knots. These crunchy sweet-coated pretzels come in cute shapes and assorted flavors, making them the perfect snack partner to get those creative juices flowing.

Fun Fridays with the chocolatey Cream-O

End the school week on a high note by treating your kids (and yourself!) to the luscious chocolate cookie sandwiches of Cream-O! A week’s worth of work and activities is enough excuse to indulge all your sweet tooth cravings. Just a bite into this biscuit will fill your Fridays with good vibes and make you and your children’s choco-loving hearts skip a beat!

Weekend playtime with Wafrets

Weekends are made for spending time and hanging out with family and friends. Whether it’s in your plans to binge-watch favorite family flicks or play board games with your kids, it’s always a good idea to pair these family activities with Wafrets snacks. This winning combination of crunchy wafers and delicious cream filling will definitely make family time incredibly more enjoyable.

Make every day of the week extra fun for your kids with Jack ‘n Jill’s biscuits and cakes. With its new My BFF (Baon Favorites Forever) Bundle, you can take your pick from the variety of baon combinations available. Get them at your nearest Puregold, Robinsons, Shopwise, Waltermart, Gaisano Grand, and NCCC branches nationwide starting this June.

Unique Pinoy specialties highlighted in Solane Kitchen Hero Chef’s Edition #SolaneKitchenHero

Solane, the leading LPG solutions brand, launches its grandest culinary competition yet. Solane Kitchen Hero Chefs’ Edition is the first-ever cooking competition that aims to discover the next big name in the culinary world. This regional-to-national cooking tilt will go from north to south, and across 16 regional stops in the country to recognize a new generation of talented chefs.

“We believe that the Philippines has some of the best and most talented chefs in the world,” says Isla LPG Corp. CEO Ruben Domingo. “Through the Solane Kitchen Hero competition, we aim to recognize these chefs who are vital in bringing Filipino cuisine to the world stage. At the same time, we are on a quest to explore and highlight Filipino specialties that are unique to our provinces.”

For this one-of-a-kind cook-off, participants must be Filipino professional chefs with at least three (3) years of kitchen experience gained locally or abroad. They must be currently employed as a professional chef in a hotel, restaurant, or any food service establishment.

The competition will comprise of two (2) rounds. Round one will be the regional competition where contestants from the different provinces per region will compete to determine who a¬¬¬mong them will represent their region in the national competition. Round two will be the semi-finals and grand finals where all regional champions will cook-off to find out who among them will be hailed the champion of Solane Kitchen Hero Chefs’ Edition.

The culinary creations will be judged by renowned chef and Solane Kitchen Hero ambassador Chef Sau del Rosario and bestselling author and Solane Kitchen Hero competition director Nancy Reyes-Lumen. It will be based on the following criteria: 50% featured ingredients and 50% originality and creativity. The competition will conclude on September 7, 2019 at Eastwood City, Metro Manila.

The winner of Solane Kitchen Hero Chefs’ Edition will take home P100,000 and will embark on a culinary trip to Japan with customized stops at different food and drink destinations. This exciting cooking contest is made possible with the support of dynamic organizations and brands championing the same passion for cookery in the country. STI serves as their official school partner while Midea is a co-presenter. Major sponsors are Masflex, Jolly, Jolly Heartmate Canola Oil, Dona Elena, and Dona Elena Al Dente. Minor sponsors are King Sue, Ajinomoto, Philtranco, Fastcat, Chef’s Garb, and National Bookstore.

To know more about Solane Kitchen Hero Chef’s Edition, visit Solane’s website www.solane.com.ph and Facebook page https://www.facebook.com/solane.ph/

Celebrating an Occasion at Casa Corazon Resort

This coming May 4, 2019, there would be an event to soon-to-be-weds where they can attend a mini bridal fair and grand food tasting from 2:00pm – 6:00pm. It would be a one-stop-shop expo where everything you need is already here.

The said event will showcase different theme set up, new bridal gown designs and free trial make up. They will also be giving freebies and on-the-spot booking. This will be held at Casa Corazon.

Casa Corazon Resort is located at #77 Lemery, Batangas near the Calaca-Lemery border.

For those who are interested, you can register on the following:

Contact No: 0925.389.2888; 0917.450.1887
Email Address: cateringmeer@gmail.com

For more details, you can check also their:

Website: www.meercatering.com
casacorazon.eventsplace@gmail.com
Facebook Page: www.facebook.com/meercatering
https://www.facebook.com/casacorazoneventsplace/
Intagram Account: @cateringmeer

Breakfast just got delightfully better!

Breakfast is indeed the most important meal of the day and is a must especially for people who want to start their day, in the best possible way. The morning meal provides not only the fuel but also supplies the necessary nutrients needed for a productive day ahead. In fact, studies have shown that people who eat breakfast are more likely to meet their overall nutritional needs for the day, than those who opt not to.

What not too many people know though is that eating, whether for breakfast, lunch, or dinner, in a relaxed and quiet ambience, especially in the morning, is equally as important, as it sets the tone for the rest of the day. Wouldn’t it be great to eat in a quiet and serene restaurant rather than at a noisy one? Having the perfect ambiance really does affect how diners eat. In the right kind of atmosphere, customers feel comfortable and enjoy their meal even more.

At Conti’s Bakeshop and Restaurant, a meal is more than just a meal. The restaurant prides itself for its well-known ambience, where eating is in itself, an experience. Its regulars would attest to just how they enjoy their meals even more, simply because they can, sensory-wise, see, hear, and smell what they are eating, as well as, enjoy a decent conversation with friends, family, or a professional colleague.

After 22 years of culinary excellence, Conti’s Bakeshop and Restaurant continues its passion to create and serve delectable food, reminiscent of the convenience and comforting warmth in one’s own home. In its latest additions to its already long line of customer favorites, Conti’s Bakeshop and Restaurant, has recently unveiled its newest food offerings, with the Filipino appetite in mind.

“Filipinos, myself included, enjoy a hearty breakfast meal of rice, viand, egg, and atchara. Growing up in a family where we savor eating together, I would always enjoy the smell of fried rice, eggs, and different types of viands, every morning. It was always an experience that I look forward to,” said Michael C. Martinez, Business Development & Marketing Director, of Conti’s Bakeshop and Restaurant.

Set to titillate the Filipinos palate even more are four new additions to the restaurant’s well-loved favorites:

Bacon Bagnet – Homemade pork belly slices naturally-cured and crisped to perfection, with sweet and salty sauce, served with garlic rice, eggs, and atchara.

Classic Skinless Longganisa – Deliciously sweet and yet still savory skinless longganisa, served with lemon, eggs, and atchara. A classic Conti’s recipe!

Salmon Belly in Olive Oil – Norwegian salmon belly strips in seasoned olive oil, served with lemon rice, eggs, and pickled ubod.

Croque Madame – Meaty slices of Conti’s homemade ham roll, in between toasted brioche, topped with sunny-side-up egg and hollandaise sauce, served with potato shoestrings, perfectly complimented with a cup of fresh fruits.

The four new breakfast items are in addition to Conti’s Bakeshop and Restaurant’s already wide array of all-day breakfast favorites, as well as other sumptuous dishes.

Conti’s Bakeshop and Restaurant continues to grow and now has 22 branches in Luzon. Expect even more surprises this year and in the years to come.

Conti’s Bakeshop and Restaurant

Since opening its doors to families and friends in Parañaque in 1997, Conti’s Bakeshop and Restaurant has created and shared memories of togetherness to people who have come to love our wide selection of products, including our signature dishes such as the Baked Salmon, Chicken Pie, and the well-loved Mango Bravo.

With the joy and satisfaction of every guest who walks into our stores in mind, this food haven, which began as a simple family restaurant, now brings the familiar feelings of home and carefully prepared products to thousands of homes across the country through continuous product innovation and service expansion.

Conti’s Bakeshop & Restaurant today extends its commitment to hospitality and culinary excellence in 10 communities, serving more than 150 sought-after dishes by guests who, over the years, have helped write our story of inspiration and success.

We are committed to make every guest experience memorable and to continue sharing our story in every product we create and serve.