Have you ever gone into a wine shop and felt a little lost seeing all the kinds of wine on the rack? Me too. It is so complex, each bottle different and even sourced from a certain country, and certain regions. It's like it has its own personality, you get to know it by flavor, aroma, texture and taste. It also comes in various colors, can be mixed into a concoction. If you're up to it, there's a Wine Festival on June 15th at The Tent in Enderun at McKinley Hill, Taguig. With the theme “A Continuing Journey Across the World's Most Famous Wine Regions and Wineries", their goal is for you to learn how to identify the right one is for you.
This is part of Happy Living's celebration of their 30th Anniversary. They are importers and distributors of over 150 kinds of wines and spirits sourced from all over the world.
Oh it's RED!
When dining, it's always there for a lot of people. It's got strong, bolder flavors. It's also got tannin that makes it red, and gives it that certain mount feel. The wine festival will feature Arzuaga Reserva 2009 from Ribera del Duero of Spain which has won several awards, and will surely be appreciated at the event!
If you prefer WHITE
Ones I do like, are mostly white, light and bright. This is present in most flavors it gets, some fruity, sweet, a bit acidic especially Sauvignon blanc.
A crisp, elegant, and fresh white wine favorite is sauvignon blanc, known for its bright acidity with vibrant flavors of fruits such as green apple, lime, and herbs. Sauvignon blanc drinkers are refreshing and expressive, unafraid to express themselves and their preferences. One that will be featured in the Happy Living Wine Festival is Lionel Osmin Villa Côte d'Argent Sauvignon Blanc 2022. It's a region known for being fresh, fruity and aromatic. A bit stronger is the chardonnay, and if you enjoy other flavor profiles, there are a lot of other things you can have on that date.
Certainly Fun Sangria
There's nothing more fruity than a glass of sangria. Try the featured Lolea No1 on ground made from quality Tempranillo and Cabernet Sauvignon. With fruits infused, acids and spice, you'll be talking a lot during the event and love the options. Else, get Lolea No2 or Lolea No3 Brut, your Spanish friends would thank you.
If you're raring to go, get tickets via happylivingph.com today. Again, the event will happen on the 15th of June at The TENT at Enderun Colleges. There will be masterclasses available, but only limited seats (go get them while it's hot!). There are also over 150 wines and spirits to try at the venue, and it runs 4PM to 9PM. Get the tickets HERE. This is only for those 18 and older. See you there!
Joined a few friends in the blogging scape a few days ago at Salvatore Cuomo and Bar in GF Uptown Parade in BGC. It sits at the corner of 9th Avenue and 38th Street and is frequented by party goers this side of town. On Saturdays, DJ David Ardiente takes the lead and plays awesome songs that could be enjoyed by Millennials, Gen XYZ's and just about anyone who just wants to have fun.
Moscow Mule
Sangria
Espresso Martini
Aperol Spritz
Aside from the usual fare (of beer, wine and hard drinks), they've got really mean cocktails like Espresso Martini, Moscow Mule, Sangria, Aperol Spritz which you should definitely try.
I could picture this place as a launch pad for other bars around the area but I'm pretty sure after a few rounds of cocktails in this joint. you'll never want to leave and just enjoy the night with friends and family here.
Brushchetta Porchetta
Carpaccio
Now to make sure you don't drink with an empty stomach, they've got several pizzas and antipasti you can enjoy while you hold your cocktail on your other hand. It's a great conversation starter, there are several single people right across the bar for that. This place gets pretty packed on the weekends so make sure you get here a bit early if you have dining plans. They also have a really mean Truffle Pasta, I didn't get to see it on the table anymore because it was that good.
Don't be sad as it'll all be a blur when you get home (don't drink and drive of course!). This place has good food, good drinks, just bring the companions or see people there. Take the trip to one of the hottest spots in BGC, and make that night an epic one at Salvatore Cuomo and Bar.
I have always loved chilling a good ol bottle of wine and downing it with friends and family. Filipinos often love the sweet fruity type whilst I prefer the mildly stronger reds with notes and whites that have really good spice content on them. Now this was gifted to me a couple days ago and probably the first time I’m having Casillero del Diablo. I have had it during a post New Years Eve dinner and enjoyed the Cabernet Sauvignon and Sauvignon Blanc much that when there were a few leftover wines, I thought of probably cooking with it.
If you’ve got good wine, cooking with it intensifies the flavors so I’ve decided to do a Coq Au Vin. Coq Au Vin simply means Chicken in Wine (it’s just a french fancy way of calling it) I have learned to cook this in a workshop I attended years ago and was surprised how relatively easy it was to do it.
In a pan simply put olive oil and about 3 table spoons of butter. Be careful not to burn the butter because it will taste weird in the dish. You put in a whole chicken or chop it in quarters, then brown all the sides until it turns golden. Don’t worry if you don’t cook it all the way because you’ll do it later. Take it off the pan and set it aside.
Put the chopped onions, carrots and celery in the same pan and saute it. If you’ve seen it cooked a bit and caramelized the onions, then pour the whole bottle of Casillero del Diablo and deglaze that pan. Make sure you take those brown things and scrape it because that’s where the flavor lies. Add a sprig of thyme and parsley then wait for the wine to reduce. A good Chef told me you should only use wine that YOU love to drink because what you will get in the end is a stronger version of it. When reduction occurs, put in the Chicken. If you see the chicken is not simmering, add chicken stock if you have some, else, just pour more water until it’s completely covered. Add potatoes and pearl onions (I have some bottled ones from France) then add the can of Tomato paste. Boil it again until the liquid reduces.
In a separate pot, blanch vegetables like carrots, brocolli, cauliflower. In a separate pan, put about half a stick of butter and melt it. Put fresh garlic, brown it a little then put in the veggies. Stir fry the vegetables and then place it on one side of the plate. Go back to your other pan and taste the sauce, adjust with salt and pepper if you see the need to do so. Arrange the chicken on the other side of the plate and season well (freshly cracked pepper will do wonders!) then pour the wine reduction on top of the chicken. This is your Coq Au Vin! Serve and enjoy!
For those who would have more Casillero del Diablo Sauvignon Blanc, Chef Sharwin Tee has his Spicy Mussel and Clam Binakol. Saute ginger, lemon grass in a pot with Olive Oil then add in Gochujang (chili paste). After a minute add in the mussels and clams plus a cup of Casillero del Diablo Sauvignon Blanc. Cover the pot until it cooks, it usually takes 2 minutes. Add enough coconut water and young coconut meat, when it boils turn off the heat. Garnish with basil and serve.
Red or White you’ll have to make sure your wine is good for drinking or cooking. Casillero del Diablo proves our point, it’s one of the wines distributed by http://www.flyacecorp.com so if you need some, you know where to go.
All smiles, Kapuso star and Chef Ken Alfonso welcomes you to this new restaurant BUENO Tapas and Wines Restaurant at The Grove by Rockwell
The last time I got to talk to Ken Alfonso was during the Valentines event of GMA Social Media a couple months back. First impressions was like looking at a guy who's spent most of his life as a model, dutifully bound by his ginormous physique, expensive demeanor and good looks. A few days ago I was surprised to see him in the kitchen dishing out a throng of his Spanish favorites in a new restaurant they call BUENO.
I was a bit taken aback by the use of my surname for a Spanish restaurant (Oh hi I'm John Bueno!) but I know how it is to have a theme and food of this magnitude with a term very familiar to me, as my lineage came from Valencia according to my personal research. There's nothing more Spanish than BUENO so it's quite apt. It literally means GOOD, and if the name actually matches the food they serve, then we're in luck. So we took the trip to The Grove which is a property managed by the Rockwell group. It's a property right in front of Tiendesitas, sits along E. Rodriguez Jr. and is a couple hundred meters away from Eastwood City. If you are looking for a cozy, small place for intimate parties, then I'd suggest you do the same. Here's a peek of BUENO Tapas and Wines Restaurant.
The Interiors
The facade was sized like a retail store with red lined door graphics on the glass, reminiscent of the well loved color they have on the flag and flamenco dancers. The place could accommodate around 25-30 people, perhaps more if they provide seating outside later on as most of the restaurants in this place also do that. It's a short walk from the drop off point in front of The Grove's rotunda. You won't have that much problems if the weather doesn't cooperate too as most of the property is shaded. It's like a room in a Spanish villa, quite inviting.
They use mosaic tiles, scribbles and a couple of framed art works laid on red brick walls with a couple of wall sconces, exposed bulbs, in very well air conditioned place. The clay plates, setup, was all Hispanic looking, but not too fancy or overkill ala fine dining restaurant. It's a good place to start if you're gearing for a night out, with friends, family or a special lady. The acoustics are pretty decent, talking over dinner and wine would really not make you listen to other tables conversations. I think they set it up much like those Tapas bars people find at night in Madrid. It's like an old brick house, cozy, I could imagine it would have been romantic in the evening.
The Food
Chef Ken Alfonso schooled at Global Culinary Academy and lived a couple months in Spain to get the experience of how it's like in the land of my forefathers. Food is simple, not too complicated and get it's roots on local produce that make ingredients shine on its own. The base of olives and oil from their orchards, the tomatoes, chili and smoked paprika was evidently present in most of the dishes. We tried them all out and will tell you about how it fared, I was surprised to say the least.
Grilled Bread with Catalan Butter - As the name suggests, this is lightly toasted in the oven or over fire then smothered with room temperature butter mashed with orange rind, salt and pepper. I've seen a version of this with sun dried tomatoes but this presents a more citrusy taste, perfect for summer. I think this is served with every meal so expect this on your table for starters.
Raspberry Iced Tea - Served with lots of ice, this would be great for non alcohol drinkers and kids. I'm afraid it was a little too sweet for me so I doused it with water. Adjust accordingly, but it's fine.
Callos a la Madrilena - My Abuela aka Grandma cooks a mean Callos. So this was one thing I knew would make or break what they offer. This was prepared beautifully. The braised tripe, pork knuckles and feet was almost not felt because their version is quite light and non greasy. I would suggest though that you consume this as soon as they put it on the table. It wouldn't be the same when it gets cold, just like what grandma warned me to do. It's a great conversation starter.
Croquettas De Gambas - As with any Tapas place, you would need bite sized bar food to go with your lovely wine. This croquette is just one of the many varieties they have of it.
Croquettas De Calamares - Which takes us to this hit that afternoon the Squid Croquettes. When you bite into these balls, it still has that seafood goodness from the squid ink, it surprised me how it retained all that moisture when they obviously have deep fried this already. The answer was shared by Chef Ken Alfonso, but I couldn't tell you because it's a secret.
Arros Negro - Reminiscent of Paella Negra less the hodge podge of ingredients in the usual one, this stays simple with squid. Using the black ink, these morsels of arborio rice tastes like the sea yet has those al dente texture which I love in any paella. Especially those bits that stick to the pan, albeit moderately pricey I think this would be a good deal because you can still have this shared. For big men like me though this is just one serving, don't tell my Mom.
Paella De Marisco Y Pollo - It's literal meaning is Seafood and Chicken Paella which tells you a lot about the ingredients on it. From mussels, squid, clams, shrimps, bell peppers, peas, the savory grilled chicken and the super smoky chorizo, you will love this among everything that the restaurant would serve. Please don't leave the place without ordering this because this classic is done quite well by BUENO. I would go back just for this if it's my cheat day, that's how good i is. The arborio rice is also well covered with water simmered with Spanish paprika and perhaps a little saffron. It was fragrant, so it must have had that.
Bueno Sangria - An afternoon wouldn't be happy without Sangria on the menu. It's refreshing, with lovely fruit slices, and get you a little woozy if you have enough of it. It was perfect for that hot sunny day we visited the place so go ask for it with the servers. They can get you this in a jiffy!
Tarta De Santiago - We were served two desserts and this one was more on the eggy side. Yes the almond cake was moist and reminded me of that classic torta bread that I've seen in some local bread shops, but that citrus compote on top made it a whole lot better. If asked to choose I'd have the next one.
Tarta San Marcos - You won't say no if you see this moist sponge cake with yema topping because it's so darn good. Served cold or semi frozen, you'll feel like having custard cake with creme brulee on top. It was like sweet clouds, like fluff but with reason to it's existence. I was just shy to have seconds but I would if I could. Again, don't go out of the restaurant without having this!
Chef Ken Alfonso must have been really good in his past life seeing how blessed he is today. The opportunity to do his passion, plus the very illustrious career in GMA, the treasures in his life must have started somewhere... his dreams are coming to life. He's not quitting show business at all and will still work with shows if the opportunity arise. His stint in Encantadia, My Love From The Star and various shows he's been in won't be the end of it. He would be glad to do more shows but he promised to be in the restaurant almost everyday as he really does the cooking. He's single (you're welcome ladies!), he has dreams like the rest of us, and now that some of the good things he's had in different restaurants in Spain is being served to us at BUENO, he hopes you visit him there soon.
BUENO Tapas and Wine Restaurant presents good offerings for people from the east and residents of Pasig and Quezon City. Tucked away at the corners of The Grove, we hope those who would want to have a great time with family and friends could experience their Tapas in a wine and dine setting can visit them soon. They are on soft opening and are still evolving as far as their menu goes. I could see how passionate Chef Kennedy Alfonso is on further finding their identity, starting and doing the best of Spanish and tell you his favorites through a "culinary story" told with the "dishes in his restaurant". There are still a lot of them on their menu that we haven't even tasted yet but the gist of what Spanish food he wanted to serve is quite there. The Paellas, the Callos, the desserts are impressive. I hope you say the same when you get to taste the dishes at BUENO. It's good, and I really don't mind if it was named after me ha-ha!
BUENO Tapas and Wine Restaurant is located at The Grove by Rockwell at E. Rodriguez Jr. Avenue in Pasig City, right across Tiendesitas. You may follow their social media channels at Facebook.com/BuenoManila or follow @BuenoManila on Instagram today.
I watch the Ellen Show every day. She's interesting, dances as much as she can and she's super funny. There was an episode a couple of months ago when the Obama's were about to step down from office, a whole enchilada of secret service people lined up at the front of CVS (which is a convenience store, pharmacy and grocery in the US) and when she went down, people were just startled.
Then Ellen came and announced her arrival, with a MEGAphone haha!
Now I tried to watch this video a couple of times because I specifically wanted to know what Ellen and the first lady described as "A Wine In A Box" as I was really caught off guard by it. I mean, how in the world did that happen? Wines in boxes? Now that's just crazy.
I've been looking for this since then but the only clue I had was it had a wine glass in front of the box. So imagine my surprise when I saw this on the foyer when I got home. Apparently this wine in a box is a Chillable Red Wine from FRANZIA. It's also available locally through Fly Ace Corporation, a leading food and beverage consumer goods company in the Philippines. Franzia apparently discovered this niche so they developed their very own innovative Wine Tap.
Wine taps are often seen on wine establishments and stores but this time, you can actually enjoy and take it home. You can also take it to outdoor parties, picnics, lovely reunions or even your perfect date. Now it's portable and you can just have it chilled without worrying of spoilage because it's packaged right.
For the purists, don't worry because Franzia Wines are still available in California Red 750ml bottles. This 3L box and Chillable Red 3L box is just one of the many things they've thought of in wine serving and if you're up to it, you can now buy it off the shelves of leading supermarkets and wine stores. Visit www.franzia.com and facebook.com/winelifeph if you want to know more where you can get it!
I was a little hesitant going to this occasion because first, it was very far from where I live and second I was actually afraid of getting drunk. With all those worries, I knew better, so I went to Makati to check out Beringer Wines. Honestly, I've heard of them but never had been able to actually get to taste a bottle or two. Their reserve is located at Napa Valley, Sonoma County and Paso Robles. Fueled with passion spanning 140 years to make wines that want to rival that of other wine producing countries of Europe, they built their empire around it and now have a variety of products in their cellars. During this event, they even paired it with some of the Philippines' best dishes. They also did it with the usual steak, and even dessert!
This is the classic Zinfandel which is one of their rich, full bodied reds. It's perfect to have for those more intense savory meats. It has notes of vanilla, and pretty intense spices.
What else to pair it with but with some really good Longganiza from Lucban, Vigan and Alaminos. The intense garlic, the savory burnt bits on the Philippine sausages was a good match with this strong red.
This Beringer Pinot Noir on the other hand had some fruity notes. Probably been mixed with raspberries or something like it, with the usual spices of course.
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