An Ode to Tour Guides

Whenever I travel, I am amused by the tour guides that handle us. Not all services are created equal but it seems to me that the tour guiding industry has strict standards; the ones I encountered are consistently friendly, informed, enduring and conscientious, with all the positives I could observe. They’re so easy to be with. During photo shoots, guides are prepared to be photographers as well. They even volunteer when I don’t ask. In their arms were load-full of cameras and I-pads, taking one shot after another in one and the same pose. And there are plentiful more; just imagine their tolerance.

There were also the ones who are very anticipatory of the tourists’ needs: they are ready for bottles of water and hot or cold towels, waiting enticingly in the van or car! Who wouldn’t be joyous with those gestures? Very thoughtful people, these tour guides are!

A lot knows when to speak and when to keep quiet. When the vehicle starts to run, they turn around and point to you key places and salient info in a distilled manner, briefly but concisely. There are those who are colorful as they add history or concocted stories. Trivially, perhaps not all can be a tour guide: that head-turning against the direction of the vehicle to face your guests is very dizzying! Move aside, car sick ones.

As to when to keep quiet, they know it as soon as tourists silently mull over the passing scenery. It’s a cue for them to just let the view be enjoyed by the guest without overfeeding info. I guess it’s part of the training.

Why do I appreciate them? Because soon I’d be taking the certification for NCII Tour Guiding of BBF and I better emulate their best practices. I remember my dean-professor say that there are qualities of a good, err, great tour guide. Oh yes, the travels I mentioned are both domestic and international travels.

Food is a metaphor of life or work…

*all photos courtesy of +Leroy Saltoftheearth Berces*

Among all the Sushis, I love Philadelphia roll the most; consisting of raw or smoked salmon, cream cheese, onion, cucumber or avocado. The general ingredient across all kinds of sushi is vinegared sushi rice which variety arises from fillings, toppings, condiments, and preparation.

Life’s full of sour moments; but it doesn’t mean it has to turn us into acidic bitter beings. Often, the unpleasant circumstances make us open our minds to be more receptive of others. When we see their misfortunes, we are prompted to think of our blessings. Then we blend with them; and with the friendship, we create a harmonious flavor….very much like a sushi. We roll in life together!

Ramen is definitely an oriental noodle dish which is indisputably Japanese. But history accounts that it is of Chinese origin consisting of Chinese-style wheat noodles served in a meat- or sporadically fish-based broth, often flavored with soy sauce or miso, and uses toppings such as chāshū or sliced pork , nori or dried seaweed, kamaboko or white fish rolls molded into a variety of shapes, green onions, and intermittently corn.

One bowl is a harmonious blend of scrumptiously comforting soup. It is very much like a company where the people come from different origins and yet because of their accord they create a business with a unified goal: to be the best in their industry.

Don't we all like a workplace that's as fulfilling as a Ramen could be....?

A balut is so much like the Juan most-often misunderstood person in society. He is viewed as someone unlikable and a misfit anywhere. But then, it takes a great Pedro to get to know the goodness inside Juan; Pedro who is undaunted by prejudices. Juan’s best may be drawn out when it’s seasoned with Pedro’s friendship.
Others can never savor the delectable balut unless they try to crack the shell open and slurp the broth; it is an introduction for the tastier treat tucked inside which is the fertilized duck embryo that is boiled and eaten in the shell. Like the misfit and his friend, the best flavor comes out when it’s seasoned with salt and/or a chili, garlic and vinegar.

Latte art is an interesting subject in itself wherein common pictures created are love hearts and ferns. 
It is a coffee-based drink made primarily from espresso and predominantly steamed milk.
This brew is like a love partner that perks you up when you’re in a slack, or slows you down when you’re overwhelmed with all the issues around you. As long as you got the right blend, you go well together.

Relish a Culture Place Called Balay Cena Una

photo courtesy of Balay Cena Una

Two years ago, curiosity got the better of me. A lot has been spoken and written about Balay Cena Una that prompted me to discover the culture place myself. Finally reaching the place, we were awed by the structure that boasts of a well preserved ancestral Spanish abode. Starting from the old battered wooden door with the sign “Abierto...Dagos Tabi” [open…please come in] to the ancient yet sleek interiors with all-Filipino table escapes of crocheted linens, abaca place mats and classy glass wares and cutleries, it sure is ethnicity in its finest form. But this banquet lay out splendor is only a greeter.

What one would be enticed to come here and again is their extensive intercontinental cuisine, without losing touch with the roots: the arpeggio of sili, pili and gata. Now let’s dive into this scrumptious voyage. I ordered Pasta Cena Una Especial with fat fettuccini noodles in luxuriously appetizing dazzling golden sauce of coconut milk and saffron and plump battered shrimps. I paired it with a citrus slush of Dalandan-tanglad sparked with a sprig of mint in a very elegant crystal goblet.

My husband Dr. Clyde went for Poissonen Pappilote or fish cooked in its own juice, chives and other flavorings in a sealed parchment paper for a clean herbal taste. I later learned that all their greens including the herbs are harvested in their kitchen garden. What a fresh take! He devoured the delicately seasoned cream dory goodness with special fried saffron rice.

After we have feasted on this pure sophistication of a dish, a young fine-looking graceful lady walked by our table and asked, “So how’s the food po?” To answer “it’s delicious” would be an understatement as to say how lovely she looks. No one but a caring owner of Balay Cena Una would approach guests this way and I felt fortunate we met Ms. Lourdes Villanueva on the spot. Denden, as she is fondly called, suggested we try their Rice tinutong coffee [roasted rice] which is perfect with any of their elegant array of desserts.

This year, I keep coming back in this gourmet place because of another reason: being smitten over the award-winning Majestic Mayon Pili Cheesecake. Hubby and I became friends with the magical beings behind the gastronomic delights. Because of their extensive experiences and premium culinary education, the dynamic Balay Cena Una couple chefs Connie and Dick Condeno would personally be branded as cuisine experts. Having had rigorous trainings in international cruise ships, in five star Metro Manila hotels and having superb connections in one of the prestigious universities of the country, it is no wonder why they are authorities in this field.

Balay Cena Una is a restaurant with a heart as they run the “Dios Mabalos Po Foundation” that does feeding programs in Bicolandia. And for philanthropic guests with a sack of rice to share, they can stay overnight in a very charming country chalet at the back of the restaurant. Instead of money, the bed and breakfast accommodation goes for a sack of rice per night. This is then allocated to their corporate social responsibility.

Come take the time to be besotted by their delightful dishes and revel in their antique collections as well as drink in the opulence of their tablescapes. Balay Cena Una truly transports you into another time; one that bespeaks of rich and affluent moments expressed in sumptuous cookery.

Balay Cena Una

http://www.balaycenauna.com

F. Lotivio St. Bgy. Bagumbayan, Daraga Albay

+63.52.435.4338 / +63917.827.9520 (mobile)

Restaurant Hours:

Monday to Saturday - 10:00am to 10:00pm

Sunday - 11:30am to 9:00pm

Buffet:

Sunday - 11:30am to 2:30pm

So Pinoy, So Bicolano Lunch Buffet at Eat All Be Cool

usual fare...beef kaldereta

bukayo

The anti-thesis of this writing is beginning with the end…because the most remarkable thing I could start about was the desserts served. Here is one resto so unpretentious yet so noteworthy with its sweet offerings one could find in a Bicolano home: panutsa, mazapan de pili, palitaw and bukayo. I was even half-expecting there would be belekoy, that grainy-sugar coated brown taffy made of glucose with sour fruit extracts perhaps, or bomba, those little round tamarind candies rolled in white sugar as well. These are delicacies so reminiscent of our childhood.

I used to coax mom and dad to spare me some coins so I could run to the sari-sari store. They used to remark that these stuffs are nothing but junk. For the gourmand, I don’t think so. As long as one can say something glorious about a food, it becomes a treasure.

Wondering what Panutsa is? According to the Philippines Board Forum, “it’s a home town product of Taal, Batangas made of hardened brown sugar and peanuts”. Perhaps the Bicolano version is that about a tablespoon is dropped on banana leaves to flatten like patties. As they harden these are cooled then served on a platter, whole mounds of peanuts marvelously seen underneath the silky smoothness of the firm caramel. I singled this out because I have never encountered any other restaurant, gourmet or not, that serves it. Panutsa is considered to be sold only in the neighborhood store.

beloved bicol express

I have mentioned Bukayo. In some remote towns, they call  it “Conserva”, pronounced with the hard rural accent “konserba”. As a school-aged child, I could vividly remember that I used to sniff the exquisite aroma of the roasted coconut strips, slathered with brown sugar caramel, before taking a bite. I would be reprimanded as I was caught nibbling on it, with the constant “Mawawalan ka ng ganang kumain!” [You’ll lose appetite for the main meals!]. Of course, the folks’ major concern is having us kids eat the nutritious lunch or dinner and not those junkfoods.

who wouldn't love PILIs?!

It was a Tuesday and while BabyClyde and I were waiting for our children’s half-day school to be over, we decided to try EABC…my contracted form of Eat All Be Cool. Clearly, what the restaurant drives at is the cuisine predominantly being Bicol, as in the words “Be Cool”. Its location is perfectly situated at the airport road’s end; it’s as if all roads lead to their gate. EABC is along the main thoroughfare, Washington Drive and just a few walks away from Legaspi City airport and so its visibility is grand.

luscious mazapan de pili

As we went in, we were greeted by the warmth of the invitingly pleasant eating place. It’s like walking inside a friend’s abode, welcoming you with the aroma of home-cooked meals, spic and span walls and floors, woodsy furniture, mementos properly displayed in corners that bespeaks of the owners’ family dynamics.

panutsa

Dining staff in uniforms were so attentive to all customers; one instructed us politely as we queried how to go about the buffet. We were to pay first at the counter to get our spoons and forks before we could line up and fill our ivory plates with the glorious goodness of their cookery. I admire this technique: nobody can ever run away from their bill because they cannot eat without the spoon and fork which one cannot get if he hasn’t paid first. Now I’m thinking…maybe I could also make my clients pay at the counter first before going inside the cubicle to have a massage at Greenthumb. That’s an assurance that anyone who walks out has paid.

those colorful luscious drinks in pitchers

The buffet spread was bountiful. For P199 per person, there were the truly Pinoy viands like Escabeche [sweet and sour fish], Pinakbet [sautéed vegetables with bagoong or shrimp paste], the perpetual Bicol Express and more that I could not recall. Rice was of two kinds: Shanghai fried or the plain steamed. Then there are pitchers of coolers like iced tea, buko pandan and mangoes and cream sold at P75 per jug. What’s splendid about the carafes is that each is loaded with ice and lemon slices as garnish for the iced tea, or in the case of fruit varieties there were bits and chunks of the fleshy pulp that truly makes a glass rich in flavor.

Water is “serve yourself” style. There is a dispenser at a corner to fetch as you need it. No water jugs. For me and hubby who are movers, we don’t mind refilling and standing every time. But for diners who prefer a pitcher by their side, it would be an inconvenience.

shanghai rice

EABC is fully airconditioned. Windows are of clear-glass with the vivid view of the outside. One can see who’s coming in and going out. What’s so great about this resto is that the room is never over-crowded; when some goes out, another batch comes in. it’s like an eternal refilling of the tables being seated in. so amazing! They seem not to run out of lunch goers. I wonder if at any time of the day it would still be like this. We were there from 11am to 12:30 noon.

Parking is not a problem. Their lawn is spacious that you could be assured of your car’s safety. There is a security guard on duty to watch over the patrons’ autos. Outside the main hall is an al fresco dining portion with narra tables that seem to cater to smokers. But the guard steadfastly said “Sorry po, but strictly no smoking talaga po dito.” Good news for us health buffs!

For the ravenous, Eat All Be Cool will give you a satiety you’d be thanking the heavens for. Simple Pinoy dishes, not much with high twists, just the usual fare, but cooked lovingly in an ambiance perfectly described as a buddy’s warm and welcoming home. And desserts given to you with a nostalgic serving, reminding you about your Bicolano heritage…of coconuts, gata, brown sugar and peanuts.

Apicius Culinary School...Savor the Flavors

dashing hubby being instructed on the judging mechanics

photo courtesy of Apicius Culinary School Bicol

This is the best gastronomic weekend I ever had so far, and one spent with my most precious. We got a call from tita Connie and tito Dick Condeno, pillars of Apicius Culinary School Bicol branch, inviting us to judge their Basic Culinary Arts students for their finals. What an honor it would be, of course! Who would pass this up, BabyClyde and I? No way, gourmands that we are!

photo courtesy of Apicius Culinary School Bicol

photo courtesy of Apicius Culinary School Bicol

And so this Saturday October 20, 2012 we arrived at the school at 11:50 am. We were welcomed warmly by Chef Dick and secretary Cristy and ushered into the demo-lecture room cum judging chamber. It was already precisely prepared, the room spic and span and cool. A dining table set for two was awaiting us, folders with several sheets of evaluation forms and pens were provided and Ms. Cristy gave us the mechanics of the dish-judging. What a treat for an epicure!

hard at work...photo courtesy of
Apicius Culinary School Bicol

We were to evaluate the concluding cookery of four students [they were supposed to be six] and each would serve us a four-course meal: first with soup, then a starter of an appetizer or salad, followed by pasta and then the main course of fish, chicken, pork or beef. Vegetable sidings were perennial and yes, they impressed us with the garnishing. Now there are sixteen dishes to be had! What a tummy-filling episode. I’d call this chapter in my book the happy-bursting-belly occurrence.

exquisite...photo courtesy of Apicius Culinary School Bicol

the master executive chef in black...that's Mr. Diosdado Condeno; tito Dick for us!! and we're so proud of him

BabyClyde was a perfect evaluator; asking lots of questions every time and noting down valuable info. I was more of the writing partner, while he the speaking other. About the dishes they cooked for us, I couldn’t remember the entire recipe names. As I could recall, there were butternut squash creamed soup, green pea and ham soup, minestrone [of Italian origin] and New England chowder. Salads I could recall were Kani Salad, mixed greens with balsamic vinaigrette and a host of other lettuce-y concoctions. Their pastas were almost identical: creamy, not using tomato-based sauces, opting for fresh tomatoes, and with crispy bacon or non-greasy ground beef and pork. The remarkable ones were their main courses.

photo courtesy of Apicius Culinary School Bicol

I particularly hunkered over a fish dish called nut-crusted salmon fillets while BabyClyde went gaga over the roasted chicken that’s fall-off-the-bone tender. You can guess by now that our stomachs are bulging with fullness already, no matter how apportioned we took the food in. Their servings were just right; it’s just that having sixteen dishes to taste is no joke. Our tongues weren’t the only ones satisfied; our spirits got nurtured too. We would always think of world hunger, of those under-privileged ones and BabyClyde and I would be on a roll of altruistic deeds. Every time we’re honored, we always follow up with giving back. Karmic laws, anyone?

photo courtesy of Apicius Culinary School Bicol

Wondering why we were picked up by tita Connie and tito Dick Condeno, we thought “Perhaps because we’re presumed to be gastronomes, food lovers from starters to desserts or global foodies,” that being good judges would be assured. Yes, BabyClyde and I are culinary aficionados as we had some international and wide-local eating adventures already. Since we’re neither alcoholics nor smokers, what we are fond of instead is good chow. Tita and tito also know we’re fond of restaurant-discoveries and so we were chosen. But perchance, the real reason why, aside from us being connoisseurs of some sort…is because our camaraderie was so palpable. This fine couple knew judgments could be trusted, with the amity and honesty and all things plausible.

tita Connie's expertise...photo courtesy of Apicius Culinary
School Bicol

about to go home...happy-bellied!

What’s best about my Saturday is witnessing first-hand how excellent first-rate mentors are the Condeno couple that surely makes Balay Senauna and Apicius unfaltering for a long long time, if not in perpetuity. Paramount to that is making my husband blissful with the perks I’m giving him out of having precious friendships with valued people in the culinary world.

musings: Learning Vacations…BOHOL

musings: Learning Vacations…BOHOL: at the NAIA3 with ate Char and Onyor, from Manila to Bohol Day one BOHOL SPREE PART ONE OF THREE. breakfast altogether at Cafe...

Home-cooking Goodness

ethereal beauty queen..Sushmita Sen

In 1994, the question asked of the then-Miss Universe Indian Sushmita Sen, was “What is the essence of being a woman?” of which she answered with panache and made her win the crown.  Honestly, I can’t remember her exact response. I think it has something to do with being a mother, nurturing children and procreation. Forgive my poor memory but it’s the core that I’m driving at: MOM…close to being a kitchen whiz, a home angel, a very purposeful femme.

cheesy garlicky baked mussels or tahong

Bacon mushroom country pasta

Dulce de leche = just spooned off the
Milkmaid can

Most ladies like I do come to an age of settling and loving everything domicile. Career woman or not, it’s a feminine instinct to tinker in the kitchen and desire to concoct something for the family. I for one am not a great cook but I could whip up a dish and miraculously be relished by my “diners”. Occasionally, I would dominate the kitchen, give manoy [our home cook] a rest and put my magical hand to work.

My own take of Beef stroganoff

Surely, my friendship with the executive and pastry chef owner-couple of Apicius Culinary School in Albay is a divine providence. I was becoming a chef-wannabe years before I met tita Connie and tito Dick Condeno. Though cooking is just a burst of my moods, it is therapeutic for me, an outlet of my creative tendencies and a stress-buster despite the tedious clean-up after; makes me feel like I’m a kitchen-goddess. Perhaps, God put tita Connie and I together.

delightful pastry jewels that are Macarons

One thing that’s constant though: I love talking and journaling about cuisines. Its colossal kinds, depiction, history, health benefits and all…be those the main meals or dessert…soups, salads, beverages, pastries, pasta, rice or viand.

the colors befit the flavors, like mint green for Pistachios,
beige for caramel, brown for chocolate, pink for
strawberry, yellow for lemon, etc.

BabyClydeLove buys me these often

Cream dory fillets with Sofrito

Pesto pasta with ground garlic pili nuts
and Parmesan

Going back to foodstuff moods, I have cooked a lot that made me proud I am BabyClydelove’s wife and our three vivacious children’s mom. After I finished a short French cooking course at Icars [Apicius wasn’t in existence yet], I made Pot a Feu and Coq Au Vin; those slow cooking chicken/meat goodness in tomato based sauces and herbs and spices and red wine. French cooking deserves the top tier in world cuisine; not because it tastes amazing and name-forgetting-good but because it is so laborious that surviving the process is a great feat. One ought to have a trophy finishing a dish.

Pinoys have a hard time accepting the French palate. It tastes so red-winey, strong, and pungent. And I’m undeniably Pinoy; but if pastries are what we’re talking about, no doubt this description fits best: uberyummydelicious! French Macarons…goodness! Just taste it and speak for yourself. I got my first taste at Bizu Patisserie in Greenhills.

From http://en.wikipedia.org/wiki/Macaron, “macarons are sweet meringue-based confectioneries made with egg whites, icing sugar, granulated sugar, almond powder or ground almond; and to suit a flavor, food colouring. The macaron is commonly filled with ganache, a buttercream or jam filling sandwiched between two cookies. Its name is derived from the Italian word maccarone ormaccherone. The confectionery is characterized by its smooth, squared top, ruffled circumference (referred to as the "foot"), and flat base. It is mildly moist and easily melts in the mouth.^”

Now from my words, macarons are perfect with herb teas: green tea, ginger, lemon grass…any tea for it has a clean fresh aftertaste! It washes off the sugar load in the tongue. I’m talking a lone dessert here; wait till I write more on main meals.

Let’s leave French. Like moods are meant to be, my craze for it is flitting. Good thing I have the steady supply of Yummy magazines from Summit Media to back me up. Now that’s one publication I would call a fairy godmother should it take a form. A magazine that’s chockfull of credible doable recipes and my constant love: food articles. It perks me up! I’m no chef; just a self-proclaimed gourmand but I got all my cooking references from Yummy.

that laborious Coq Au Vin

I got to tweak the recipes all the time but Yummy is the main basis. What else have I cooked aside from Coq Au Vin? 

In a mix, there were:

1.    Cashew crusted fish [cream dory] with herbs = paired with light soy gravy

2.   Pesto pasta with ground garlic pili nuts and Parmesan

3.   Bacon mushroom country pasta

4.   My own take of Beef stroganoff = love the Beschamel!

5.   Dulce de leche = just spooned off the Milkmaid can

6.   Cream dory fillets with Sofrito =  those sautéed diced tomatoes and onions

7.   Burned banana bread = blame it on my oven-absence for I used the toaster

8.   Cheesy garlicky baked mussels/tahong

9.   Good Shepherd-like Halayang Ube = so like the nuns’ brand!

10.                The all-time Mango Float = almost weekly

11. Sago-Peach-Mango balls

12.                Precious many more I can’t remember for now

All I could remember is that I elicited praises from satisfied taste buds and tummies, except for the occasional too salty or too bland taste and the blackened cake. Hey, it happens to cooks. Nobody’s perfect. Laugh!