Pink Kitchen
a benefit food festival
August 11 and 12 Saturday and Sunday
Rockwell Tent, Makati City
Entrance Donation: P200
Experience the country's top private and gourmet chefs whip up their signature dishes!
To donate and get your tickets in advance, call the I Can Serve hotline at 687 3942 or email/text carla@hostmanila.com / 0920 903 5053
The Chefs:
REGINA M. ASPIRAS
OFELIA BENAVIDES
MA. VICTORIA “JILL” IGNACIO- BUSUEGO
PIA LIM CASTILLO & LINDA CORSIGA
ANN MARIE BERNAL CASTRO
MARICEL CUNANAN
Maria Consuelo a.k.a. MICHELE D’ORIVAL
ENDERUN
EVERYBODY’S CAFÉ, The Home of Authentic Kapampangan Cuisine
Fr. GENTILLIN
SUMAN GOGNA
BABA IBAZETA
KANIN CLUB / TONY CANCIO
CHEF LAW / MR. CHOI’S KITCHEN (Dimsum / Noodle Bar)
MAJ LAZATIN
MARCO LAZATIN / ESSELS
MONET MUNOZ / SWEETSTAKES
WYNN WYNN ONG
WENDY OZAMIS
KATRINA PADILLA
SUNSHINE PUEY & ROB PENGSON
SUSIE QUIROS
MARGAUX SALCEDO / NANA MENG
SAN BENITO FARM
JILL SANDIQUE & MYRNA SEGISMUNDO
CRISTINA SANTIAGO-RIVERA / SWEET BELLA CAKES & PASTRIES
PIXIE SANTOS
CHEF SEE
MARILOU / RAMON SENN
TIPPI TAMBUNTING
MONA VALDES
VARGAS KITCHEN
YING VILLANUEVA
Read more about these Chefs below
Beth Romualdez, Minnie Jentes and Marilou Senn of La Tasca
Chefs Tippi Tambunting and Katrina Padilla
Minnie Jentes, Bettina Osmena, Beth Romualdez & Kara Alikpala
Minnie Jentes, Bettina Osmena, Beth Romualdez & Kara Alikpala again
The Chefs of Pink Kitchen, a benefit Food Festival
CHEF DE CUISINE/FOOD COLUMNIST, WRITER & STYLIST/RESTAURANT, CATERING BRAND & PRODUCT CONSULTANT/CHOCOLATE & CONFECTIONARY ARTIST/GOURMET FOOD CATERER/CAKE DESIGNER
SPECIALIZED INSTRUCTOR IN THE CULINARY ARTS
Menu |
Mejillones con manchego y vinagreta |
Reggie Aspiras had specialized training in Singaporean, Traditional Nonya, Chinese & Malay In Nonya Cuisine with Ms. Violet Oon, Singapore; Traditional Indonesian, Balinese Cuisine, & Indo-Balinese Fusion with Chef Matthew
Coates & Chef Inyoman Santika in Bali, Indonesia; Curative Teas, Tonics under Chef Inyoman Santika in Bali, Indonesia; The Study Of Macrobiotics, Holistic Healing & Cancer Cuisine and Healing with Whole Foods (Low Salt, Diabetic. & Cardiology Diet) Joyce Guthrie at the Institute of Macrobiotics in California; Continental Cuisine under Chef Pafrick Clark in New York; California Cuisine with Chef Gary Danko at the Ritz Carlton in San Francisco; Continental Cuisine with Chef de Cuisine Phillip Audibert, in Le Byblos, St. Tropez; Pastry Chef with Jean Marc Boegli in Le Byblos, St.Tropez; Royal Thai Cuisine with Sarnsern Gajaseni at The Oriental in Bangkok; Regional Thai Cooking at The Landmark in Bangkok; Florentine Cooking with Gulliano Bugiali in Florence; Food Architecture & Venetian Cooking with Fulvia Sesani in Venice; and Spanish, Mediterranean & Continental Cuisine at the Escuela de Cucina de Juan
Altimiras in Madrid, among others. Other prominent trainors she studied with are Beth Romualdez for Gourmet Cooking, Avelina Florendo for Cake Decorating, Chips Atienza for Chocolate Artisty, and Sylvia Reynoso Gala for Cooking and Baking.
Reggie is now Chef de Cuisine at Reggie’s Bistro in Shangri-La, Mandaluyong and is affiliated with the International Association of Culinary Professionals, The James Beard Foundation, and The American Institute of Wine and Food.
OFELIA BENAVIDES
Menu |
Fried dalag with tamarind & bagoong sauce |
Married with 4 kids and 2 grandchildren is the owner of O Kitchen Catering Co. that specializes in Philippine regional home style cuisine, especially the cooking of Northern Luzon. O Kitchen opened 5 years ago with the inspiring recipes of mother Bella Quiazon who came from Nueva Ecija and her father Fred who is from the province of Pampanga.
Offie attended cooking classes in Thai, Vietnamese, Lao, Greek, Italian, and Continental cuisines, and honed her skills by offering these cuisines to her catering clientele. Her specialty dishes become evident in the way she combines flavors in sauces using locally grown ingredients. She specializes in authentic and home cooked dishes.
MA. VICTORIA “JILL” IGNACIO- BUSUEGO
Menu |
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Wraps: |
Bangus Tocino & Atchara Wrap Nachos with Cheese Sauce, Jalopeno & Salsa Cruda |
Jill has strong marketing and communication skills, is adept in a variety of cuisines especially in Italian, Thai and Filipino, is experienced in kitchen conditions in the Philippines in New York, has strong inter-personal skills, and is an articulate, creative, attentive and highly motivated team player.
She is chef and president of Mesclun Specialties Inc. a.k.a. Delicioso Personal Chef/Caterers/Take Out & Delivery Service, responsible for menu design, proposals, food costs, supervision of all cooking preparations, staff training, and actual cooking on the day of functions such as events for Cost-U-Less (1,000 pax), Globe Telecom (500 pax), and Robinsons (500 pax).
Jill is also marketing director and managing partner of 1702 Traders Inc., distributor and manufacturer of “SILLY WARES, Silicone Bakeware”, the newest baking technology and the only 100% Filipino-owned silicone bakeware brand in the market to-date. She is responsible for the well being of the promodizers at outlets, for sourcing items and other corporate give-aways, and for the packaging and pricing of all products.
As part-time chef instructor at De La Salle-College of St. Benilde (CSB), she taught laboratory classes in Butchery, Filipino Cuisine, Baking & Pastry, lectured on Baking and Pastry, and was the faculty-in- charge for “Best Cheesecake Competition” for the 6th YHE Competition at the CSB and for the “Freestyle Cake Competition” for the 5th YHE Competition.
As chef-instructor at the Center for Culinary Arts, Manila, she was responsible for the new course outline for the Catering & Banquet Class (Culinary-Level 8) and the revision of the Specialty Desserts Course outline (Baking-Level 6). She also taught various subjects, including Catering & Banquet, Materials Resources Management, Patisserie, Specialty Desserts, European & French Cuisine, and Nutrition Laboratory.
Jill apprenticed at the Typhoon Brewery in New York with executive chef James Chew and pastry chef Patience Kamen. She provided support in kitchen preparations and line cooking when necessary. She finished the Continuing Education Intensive 13-week Course at Culinary Institute of America in New York, after obtaining her Bachelor of Science in Hotel and Restaurant Administration degree from the University of the Philippines.
Jill Ignacio-Busuego
687 3698* 910 0213 * 0917 898 3619
Mesclun Specialties Inc. a.k.a. Delicioso Personal Chef/Caterers/Take Out & Delivery Service
13B Gen Segundo St., San Antonio Village, Pasig City
1702 Traders Inc.
5 Wilson St., Greenhills West, San Juan
PIA LIM CASTILLO & LINDA CORSIGA
Menu |
Lola Conching: coconut vinegar, coco-honey drink, papaya and labong atsara |
ANN MARIE BERNAL CASTRO
Menu |
Meatless Mechado (dagupeña pesto bangus belly barded with kesong puti stewed in a rich tomato sauce) Dagupeña Sunburst Casserole ( dagupeña honey mustard bangus belly on a sunburst of potatoes, onions, tomatoes) Chorizo Pandesal (low-fat pure bangus chorizos, battonet of celery, wedge of tomato, aioli in Fish Steak Taco (chunks of dagupeña bangus steak deep fried in beer batter, lettuce, blackbeans, tomatoes on a taco shell) |
Ann Castro is director and vice president for operations of Long Island Agro-Development Corporation, a family-owned corporation she co-founded, which processes marinated, vacuum-packed gourmet milkfish products. She has served as culinary consultant for Kraft Foods Philippines, developing a culinary curriculum and training Kraft sales teams and nationwide distributors on basic culinary skills and the uses of Kraft products.
She was also chef instructor at the College of St. Benilde School of Hotel Restaurant and Institution Management, lecturing and giving hands-on kitchen classes on Classical Cuisine, Meat and Poultry Cookery, Asian Cuisine, and Restaurant Entrepreneurship.
Ann completed the Master of Business Administration Accelerated Program of the Ateneo Graduate School of Business-Regis University and the Culinary Comprehensive at The Culinary Institute of America in New York. She finished her Bachelor of Arts in Organizational Communication, Honors’ Program at the De La Sale University.
Among Ann’s apprenticeships are with Chef Sottha Khun and Pastry Chef Jacques Torres at Le Cirque 2000 in New York, with Pastry Chef Stephen Durfee in The French Laundry in California, and in Dagupeña, the family-owned restaurant established in 1928.
Long Island Agro-Development Corporation
U506 BLANCO CENTER, LEVISTE ST., SALCEDO VILLAGE, MAKATI CITY, PHILIPPINES
Mobile: (63917) 5084012; Telefax: (632) 7505157
Email: dagupena.bangus@gmail.com; anne_castro@dagupena.com
Food blog: eatbangus.blogspot.com
MARICEL CUNANAN
Menu |
Ensaimadas |
Maria Consuelo a.k.a. MICHELE D’ORIVAL
Menu |
Canard Al’orange – Duck al’orange on Braised Red Cabbage |
Michele used to be flight attendant for Catahy Pacific Airways Hong Kong, rising from Junior Purser to Chief Purser as she trained in service, hospitality, food and wine selection, team management, and public relations. She even modeled for Cathay Pacific advertising campaigns.
She left all that when she got married and became a housewife in Singapore, Paris, Singapore, Tokyo and Manila. While in Paris, Michele attended many Amateurs Programs of Le Cordon Bleu Culinary School including intensive Short Programs on French Regional Cuisine, Mediterranean Cuisine, as well as workshops on Charcuterie.
In 2005, Michele started selling French prepared dishes at the Salcedo Community Market every Saturday morning. She added Private Food Delivery as a service in January 2006 and Corporate Catering in October 2006.
In April 2007 she incorporated La Cuisine Francaise, Inc. and is in the process of opening La Cuisine Francaise, a “Traiteur” cum Restaurant in a prime Makati Area. Traiteur in French refers to the Over-the-Counter sale of already prepared dishes as well as the Catering activity itself.
Married with two children, Michele looks forward to serving authentic French dishes to would-be La Cuisine Francaise patrons.
Michele D’Orival
Tel: (63) 2 893 20 72 (Office)
Tel : (63) 918 924 64 05 ( Mobile )
E-mail : michele.dorival@dorias.net
ENDERUN
Fresh Shakes and Smoothies |
Mango (green) |
EVERYBODY’S CAFÉ, The Home of Authentic Kapampangan Cuisine
Menu |
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Lunch: |
Merienda: |
Continuing the legacy of serving good home cooked food and truly a trait of Kapampangan fine taste, Everybody’s Café stands well in Pampanga.
It was established by spouses Benito and Carmen Santos in 1946 after the war in the market area of San Fernando along Consunji St. It was the founding couple’s ideal business venture since both are food aficionados and fond of cooking.
In 1965, Tatang Bito and Indang Mameng, as the couple were fondly called, branched out to its present location along Mac Arthur Highway that has a 60 table dining area with a separate function room that can accommodate 200 guests and a veranda that can have 150 more. With that, Everybody’s Café became a popular choice for wedding receptions, birthdays, corporate meetings and other special occasions.
Everybody’s Café takes pride in its cooking. Indang Mameng would not settle for any substitute ingredient for the dishes served like the Everybody’s morcon with chorizo El Rey, duck eggs and quezo de bola as main ingredients and cooked slowly for 6 hours, nothing less. The asado dila or stewed ox or pork tongue is cooked with imported tomato sauce and Kikkoman soy sauce.
What made them most popular are the pancit luglog and the pancit mami may sabaw which sold at first for P0.30 and P0.50 per bowl.
This restaurant further became popular too with its exotic dishes like arobong
Camaru (mole crickets), adobong tugak (native frog cooked in vinegar) and bestsellers betute tugak or the stuffed frog, tapang kalabaw (fermented carabeef that melts in your mouth), fresh papaya lumpia with special sauce, fried hito with buro and mustasa, and also the pako salad (fiddlehead fern salad, a recent dish only served before at the owners’ table). And to add further is the paksiw na bangus, specially sourced milkfish with one inch thick belly fat.
The soup is bottomless and free and customers keep asking for more and have delighted little children soaking rice to the soup.
Everybody’s Café is now owned and managed by daughter, Mrs. Petronila
Santos- Jorolan (fondly called Pette for short). She vowed to continue the legacy of her parents of serving good home cooked food. She also has the to mission to continue the business for the next generation, to make them aware and know of the traditional food, now being overtaken by the establishment fast foods chains and other international cuisine.
Helping her in the operations, banquets and catering is her son Carlos Pocholo, a graduate of Entrepreneurial Management at the University of Asia and the Pacific and soon, daughter Maria Carmina, who took culinary arts at Kendall College in Chicago.
Fr. GENTILLIN
Italian Gelato |
PISTACCHIO |
SUMAN GOGNA
Menu |
Saturday, August 11: Sunday, August 12: |
Originally from New Delhi, India, Suman Gogna moved to the Philippines 27 years ago. She established herself as an entrepreneur by starting Gifts of the Maharani – an Indian boutique in the year 2000.
Now, she is popularly known as source of the most unique and exotic collection of Indian jewelry, clothing, fabrics, and home accessories. She keeps her collection updated by personally hand-picking and designing items upon her frequent visits to various cities in India.
Suman eventually realized that aside from the thrill of showcasing her vibrant culture through her items, she wanted to give people a taste of authentic Indian cuisine. By putting together countless authentic spices through her Indian food preparations, Suman’s friends continually anticipate her invitation to Indian-set meals at home, which also extends to small-scale catering services.
You can catch Suman Gogna as she gives you a taste of her Indian culinary skills at the Pink Kitchen Benefit Food Festival this coming August 11-12, 2007 at the Rockwell Tent.
BABA IBAZETA
Menu |
Almond Rocca Nono’s Chocolate Oblivion |
KANIN CLUB / TONY CANCIO
Menu |
Pospas Laguna |
CHEF LAW / MR. CHOI’S KITCHEN (Dimsum / Noodle Bar)
Menu |
Nanjing Noodles |
MAJ LAZATIN
Menu |
Spinach Ravioli |
MARCO LAZATIN / ESSELS
Menu |
To be announced
|
MONET MUNOZ / SWEETSTAKES
Menu |
Suman/Latik - Suman sa Lehiya: |
WYNN WYNN ONG
Menu |
Steamed Fragrant Coconut Rice |
WENDY OZAMIS
Menu |
Couscous bil Khoudra – assorted vegetables & chickpeas braised in Saffron scented Tomato Ragout and Buttered Couscous |
KATRINA PADILLA
Menu |
Pollo Rancho Luna – Citrus Marinated Roast Chicken |
SUNSHINE PUEY & ROB PENGSON
Menu |
Assorted tarte tartins |
SUSIE QUIROS
Menu |
lasagna with meatballs |
MARGAUX SALCEDO / NANA MENG
Menu |
Pure Spanish Tsokolate |
SAN BENITO FARM
Menu |
The Farm’s Home-made crackers Pistachio Crusted Tofu Sandwich with sweet chili sauce Organic Pasta Pesto |
JILL SANDIQUE & MYRNA SEGISMUNDO
Menu |
Sandwich Bar: Roast Beef & Chicken with condiments |
CRISTINA SANTIAGO-RIVERA / SWEET BELLA CAKES & PASTRIES
Menu |
Saturday, August 11: CARIBBEAN
Sunday, August 12: CHOCOLATTA |
Sweet Bella Cakes & Pastries, a family owned Pastry & Bake Shop, is dedicated to providing customers with quality gourmet specialty cakes, pastry products and dessert bar. Sweet Bella creates cakes with passion for great taste with a modern art presentation. It carries a variety of selections of quality products and in all price ranges. Dedicated and competent staff professionals have been
trained to give quality service to clients.
Sweet Bellaserves only high quality innovative and delicious products to its consumers.
Sweet Bella’s Pastry Chef
Chef Cristina Santiago-Rivera’s passion for desserts earned her culinary diploma at California Culinary Academy in San Francisco, CA. Daughter of Melo Santiago, famous owner of Melo’s Steakhouse, Chef Cristina assisted in their family business concentrating on Operations and headed the Pastry department.
Due to her innovative and creative talent, Chef Cristina attracted several high praises from prominent food critics and guests complimented her great desserts with her modern art presentation. These motivated her to purse her passion. With the help of her family, Sweet Bella was born in 2005.
Sweet Bella’s Dessert Bar
Sweet Bella Cakes & Pastries offers a Dessert Bar using the latest in modern art cake design. It brings the desserts to your party or event with a full bar service. Chef Cristina recommends Petit Fours cakes to give a neat and beautiful look on your dessert bar. It can also mix some traditional cake sizes with your menu to give a different twist.
Sweet Bella’s Products
Sweet Bella Cakes & Pastries offers some of the best desserts using the latest in modern art cake design on our gourmet cakes, traditional cakes, and birthday cakes. Sweet Bella’s mouth watering Cheesy Cheeserolls is everyone’s favorite.
Chef Cristina uses only high quality ingredients to ensure satisfaction and excellent finished products. There are also selections of Sweet Presentsfor any occasion like assorted truffles elegantly packed, Traditional Holiday Christmas tokens using only export quality modern products for packaging materials, and company cakes for company anniversaries in great, exquisite packaging. Sweet Bella Cakes & Pastries offers some of the best desserts in Manila.
Sweet Bella’s Cakes & Pastries
1730 Banyan Street, Dasmarinas Village, Makati City.
Tel No. 844-0680 . 844-9905 , 0928-502-5027
sweetbellacakes@yahoo.com
PIXIE SANTOS
Menu |
Dulce de Leche Cheesecake |
CHEF SEE
Menu |
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Butter Croissant |
Strudel Custard |
MARILOU / RAMON SENN
Menu |
Griddle Top: Pepitos – tenderloin steak and laguna cheese in pan de sal |
TIPPI TAMBUNTING
Menu |
Merienda:
Dinner: Pumpkin Ravioli Coq au Vin |
MONA VALDES
Menu |
Beef Randang |
Mona is Indonesian and was born in Central Java. She is married to a Filipino and has 4 children. She moved to Manila 8 years ago. A medical practitioner in Indonesia, Mona decided to start a catering business 6 years ago, serving authentic Indonesian cuisine.
VARGAS KITCHEN
Menu |
Pancit Molo |
YING VILLANUEVA
Menu |
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Saturday, August 11: |
Sunday, August 12: |