Tales of a Food Whisperer

I 'borrowed' that name from Socky, which was apparently coined by Adobo Magazine. There was no more perfect term for her, I think.

The woman I speak of is none other than Lydia Go. Tita Lyds, as she is fondly called, is a pioneer and master in the art of food styling and food photography who revolutionized the craft in the Philippines. She was legendary in the advertising industry, the woman behind local and international award-winning food ads which made her the most sought-after and highest-paid food stylist in the country.

Though I had never met her previously, a couple of my fellow food-loving friends in the advertising industry had the good fortunate of working with her. It was Socky who organized the dinner which was held in Tita Lyds home studio. We were told not to expect plated styling which was totally fine with us. It was her cooking we were after. I hurled my diet to the backseat, I wouldn't have been able to forgive myself if I passed up such a rare event. And oh was it worth it!

sinigang na lechon

There were three spreads. A long buffet table which held the bulk of the food which included: pako (fiddlehead fern) salad with a red egg & tomato dressing, ginataang taong (eggplant cooked in coconut milk), adobong pusit (squid cooked in it's own ink) paired with kesong puti (white cheese) and sundried tomatoes, burong mangga (pickled green mango)roast beef cooked "in a block of butter", alupihan dagat (mantis shrimp according to our resident alupihan dagat expert, Joey, heehee), adobong talaba (oysters) and the pièce de résistance : sinigang na lechon (roast pig cooked in a tamarind broth), which I swear was phenomenal! On the main dining table, steamed jumbo shrimps, ukoy (crunchy shrimp fritters), and fried vegetable spring rolls took center stage.

The dessert buffet was set-up against the other wall. This is where all my will-power to resist sugar went kaput. Flirtatiously calling out to me was a platter of fried suman (steamed rice cake) and chocolate fondue which I first read about in this post of Socky. Flanking it were equally flirtatious native desserts crunchy fried kamote (sweet potato) sticks with sesame seeds, suman sa latik, and the absolutely sinful chocolate and cream cheese log that I could not get enough of.

Not only is Tita Lydia great stylist and cook, she's one animated story-teller. She regaled us with hilarious tales about her work that had us in stitches. Most of it involved the crazy and near-impossible things she had to resort to meet the client's expectations and demands. It is no wonder brands break the bank for this woman. She does whatever it takes to get the job done.

Even if it means going house to house in typhoon-stricken Tagaytay to look for that rare colored passion fruit the client wants in his ad and eventually buying the tree off the backyard of someone's home. Or having to mount her oven on a pig cart so the talent being filmed inside the moving car was supplied with a constant stream of piping hot pizza straight from the oven, for that perfect mozzarella-stretch shot each time. Or buying an entire poultry farm to get the perfectly proportioned chicken as per the client's request. Oh but there is lots where this came from. It's best though to hear it straight from the horse's mouth, she tells great stories!

It was Tita Lydia's mother who made sure that all the girls in the family knew how to cook (and cook well!) at the tender age of 10, she tells me. Her mom was a staunch believer that it would ensure a lasting marriage. Her passion for food inevitably blossomed into an astounding career in food styling, further enhanced by an experience in food lighting and photography thanks to her late husband, photographer Eddie Go.

Thank you,Tita Lydia for sharing your passion with us (you'll surely be hearing from me come December! ;) ) and thanks Socky for arranging the dinner. :)

My shameless dessert plate
clockwise from top right: minatamis na saba, suman with latik,

fried suman dipped in chocolate, chocolate and cream cheese log

Read more about Lydia Go and our fabulous dinner here.

Degustation Menu by Chefs Sunshine & Rob

Degustation or tasting menus are win-win situations: the chefs are given the opportunity to play mad scientist in the kitchen and showcase the full range of their talent and creativity, observe reactions to their experiments while diners blissfully surrender their taste buds to the melange of flavors, textures, shapes, colors, and aromas presented so artfully to them.

I've been fortunate to guest at about a couple of such types of dinners prepared by Sunshine Puey, but usually in private homes with kitchens closed off to the dining room. In Global Academy, where Sunshine Puey and Rob Pengson spend their time educating aspiring chefs and hospitality industry managers and where we had this wonderful experience, the only things that separate the kitchen from the dining area are glass windows, giving us front-row seats to a most entertaining show.

Boy, did these chefs and their sous chefs earn my utmost respect. There is no doubt in my mind that they felt an enormous amount of pressure, they had very discerning diners they needed to please after all. But they were cool as the cucumbers on their Insalata with ready smiles for anyone looking their way. They were understaffed, we found out later, but we would never have guessed it. We were too happy, savoring the lingering sensations on our palates in between courses.

To put it simply, it was superb. Using only the finest quality ingredients, they designed courses small enough to tease and tickle our taste buds but with flavors that blew our minds. And so folks, I'm gonna let the pictures do the talking. Here is Sunshine & Rob's degustation menu for the month of May:

Amuse Bouche:
Peanut Butter & Jelly Sandwich
Truffle and Cream Cheese Pastry
Watermelon and Basil Napoleon
Foie Gras and Almond Praline Cone


Mushroom Veloute with Gruyere and Truffle Oil


Insalata Tricolore:
Honey Balsamic Vinaigrette with
Whipped Ricotta and Candied Walnuts


Crisp Skinned Salmon,
Spinach Ravioli in Beurre Blanc,
Shaved Asparagus and Prosciutto Salad

Duo of Beef:

Braised Wagyu Shank with Saffron Risotto and

Seared Boneless Rib with Foie Gras Sauce, Primavera Vol-au-Vents


Poached Pear in Grape Jelly,
Crème Patisserie and Cotton Candy

Chocolate Plate:
White Chocolate Mille Feuile
Milk Chocolate and Praline Truffle
Dark Chocolate Soufflé

As is our custom during these dinners, we go around the table proclaiming our favorites. What were mine? The foie gras and almond praline cone hands down, the Insalata Tricolore, the Braised Wagyu Shank with Saffron Risotto and the Milk Chocolate and Praline Truffle. Oh and the Truffle and Cream Cheese Pastry! Sorry, there's no way I could have picked just one or even two. :)

~ * ~

Sunshine & Rob intend to host monthly degustations at Global Academy, with each month showcasing a different menu, to a manageable crowd. Just call or email them for more details:

Global Academy: Culinary & Hospitality
2F Amber Square, Don Escriva Drive,

Ortigas Center, Pasig City 1600 Philippines
Telephone: +632 638 5949
Telefax:+632 638 6183
Email: info@globalacademyph.com

Bale Dutung - a food trip

What happens when a bunch of folks with an insatiable hunger for the good life filled with good food set off on a food trip together and have a great time?

They immediately plan another one! And that we did. This time our bellies pointed us north to Pampanga, to Bale Dutung (literally wooden house), the home of Claude Tayag - national artist and writer by profession, chef by passion.

There were 22 of us in the Digiprint bus, making the actual trip there doubly fun. The atmosphere was charged with everyone's excitement for the culinary journey that lay ahead, and we all seemed to be yakking at the same time at some point. When you're having fun, time really does fly so that before we knew it, we arrived at Bale Dutung, barely scraping through the narrow streets of the village.

Claude and his wife, Mary Anne, were the most gracious of hosts. They regaled us with stories about the house and how it took almost 10 years to build, slowly but with loving care. As we listened, we milled around a round table replete with butong pakwan (dried watermelon seeds) and boiled peanuts. Just off the dining are was a little bar that had a seemingly endless supply of buko (coconut) juice, iced tea, beer, water, and soft drinks with a bartender helping to scoop up the ice and do the pouring. The table was beautifully set, and here we were ushered to by Mary Anne before they brought out the appetizers.

Top row: paella, kapampangan sushi, pako salad
Bottom row: paradiso, jars of fermented vinegars, the quail

This was the delectable menu: (thanks, wysgal!)
Kapampangan Sushi - taba ng talangka maki with kamias, piniriting hito at balaw-balaw (fried catfish with fermented rice and shrimp), pindang damulag (carabeef meat)
Ensaladaang Pako (fiddlehead fern salad, with slivers of tomato and onion doused with vinaigrette dressing)
Inasal na Pugo (grilled quail with shoestring sweet potatoes and carrots)
Paella Laman Dagat (Spanish paella with seafood)
Paradiso - haleyang ube, makapuno at kamote sa krema ng gatas kalabaw (purple yam, sweet coconut and yellow yam in sweetened carabao's milk)

Nothing like a slow afternoon on a full tummy

After lunch, we strolled around the house marvelling at all the pieces that he salvaged and collected all these years. Many of Claude's feria (fair) pieces were scattered around the house, lending a fun and festive feel to the place. He welcomed us upstairs and into his living room and office where we got to see where his genius is put into canvass and paper. We were surrounded by interesting pieces of furniture designed by Claude such as the rocking daybed inspired by a tennis racket (see pic above). We walked on floors made from wood from bowling lanes and amidst whimsical floor lamps and one-off chairs. This was like his own private gallery of sorts.

The artist in his office, and his other work stations

Snapshots of Bale Dutung

Before we finally headed out at almost 5:00, Claude autographed copies of his book and brought out his bottled specialties such as his XO (for extra-ordinary) sauce, pesto, taba ng talangka (crab fat sauce) and balaw-balaw (fermented rice). (As an aside: we were also in the company of another cookbook author, Catherine Jones, who cowrote the books Eating for Lower Cholesterol and Eating for Pregnancy) .

Because we couldn't make ourselves eat any more that afternoon, we decided to skip the other restaurants such as Zapatas, VFW, Cottage Kitchen , C, etc. for another time, and opted instead to buy some pasalubongs (gifts to take home). So we stopped at Susie's, home of the best tibok-tibok - a delicious and creamy white pudding made with carabao's milk and Rosing's for some yema and pastillas de leche (milk candies).

What we couldn't resist though was a quick stop at Margarita Station , fondly called "the ville" by the locals for some margaritas before heading home. The place was huge, and the Friday night crowd was pouring in. I had a jumbo glass of strawberry margarita which I shared with Joey. That hit the spot. Tired but happy, we toasted to yet another successful food trip, and I could almost hear the wheels in our minds whirring as we planned the next. I can't wait! :)

Tibok-tibok from Susie's

Nightcap at Margarita Station

See more stories and pictures here: Wysgal's ; Anton's; Mila's, Spanky's ; Anne's

Call Bale Dutung for reservations:
+63917 5355163 or (6345) 8885163

A Bootie meet-up and my 1st Chinese New Year

If you haven't already noticed from my blog roll on the right, I frequent a lot of travel-related sites. Each site has it's purpose in my world plagued with wanderlust - to inspire, to inform, to entertain, to connect - you get the picture. One site that does all that and more is BootsnAll, a virtual mecca for backpackers and travel enthusiasts. Like I've mentioned before, I prefer to hear from fellow travellers when doing research on future trips so I come here to find insightful and amusing articles, useful tips, personal experiences, and an active forum that touches on practically every topic imaginable, including Food & Travel which (surprise! surprise!) is my favorite.

It was at these forums where I met the lovely ladies I had dinner with on the eve of the Chinese new year. Christina is a Fil-Am from Brooklyn, NY who was born here but moved to the US when she was little. She is currently on a 2-month solo backpacking journey around the Philippines and was responsible for initiating the meet-up. Also there were Leslie, a former Lakbay TV staff who turned out to be my neighbor (!), and Jenna, an American teaching English in Taiwan.

So it was that we met-up at The Oarhouse on Mabini St., which came highly recommended by Carlos, my personal Malate insider ;). It was originally opened in the mid 70's by an American Peace Corps volunteer and later resurrected in the 80's much to the delight of artists and journalists in this bohemian neighborhood. So over a huge plate of shnitzel, delicious onion soup (both recos of Carlos), kinilaw, cheese sticks, and beer (interestingly we each ordered a different kind of local beer: San Mig light (mine), Cerveza Negra, Red Horse and Pale Pilsen), we happily chatted and swapped stories.

By 10:00, we walked on over to The Living Room for the Chinese New Year party hosted by Carlos and Tessa. They had a nice spread going on that included Charlie's pritchon (roast pig served peking duck style), sisig pizza and pork siomai. We were rolling into the year of the pig after all! :) The apartment had a festive feel, red Chinese lanters hung above us, ang paos (lucky money envelopes) were taped to the walls, and a Chinese movie played silently on the tv. Other symbols of good fortune strewn about such as oranges, longgan and gold chocolate coins (they say round shapes symbolize togetherness). A fortune teller read her cards for a small fee inside one of the rooms.

Andy doing his thang

The "aggressively shy" Andy was also present doing what he does best, capturing the moment with his camera. I caught up with many old friends and made new ones. And I was happy to see my Bootie friends were having a good time as well. By 11:30, we trooped on foot to the Taoist temple in Malate to join the Filipino-Chinese community as they ring in the new year.

As expected, it was packed with people dressed in the lucky color red and waving their ang paos in a circular motion over smoky incense pots to invite good fortune. Over at one corner, a group chowed on noodle soup in cups, the noodles signifying longevity. Everywhere you looked, it was a cacophony of red and gold shrouded in a thick blanket of fog from a hundred burning incense sticks. It was noisy and chaotic. Chinese music blared from the speakers, and everyone seemed to be talking or shouting all at once. Then at precisely 12:15, just when I thought the smoke from the incense was too much to bear, everyone spilled out onto the sidewalk to watch the pretty fireworks display. Now why is it I've never celebrated Chinese new year before (aside from the fact that I'm not Chinese)? Now that I know what I'm missing, that'll have to change.

After the last rocket went off, we made our way back to the Living Room for more drinking and partying. But not before we were accompanied by a group of lively children (below) who serenaded us with Whitney Houston's Greatest Love of All. And quite beautifully, I might add! Much to their amusement we joined in, which only prompted them to sing louder as we marched on. They were adorable and their joy and enthusiasm was so contagious that every person or group we passed burst into song as well, until practically half of Remedios St. was belting out this tune. Oh Whitney would have been proud! And that, my friends, is true Filipino spirit for you. :)

Kung Hei Fat Choi!

Christina captured the essence of the night perfectly here. :)

Lunch at Charley's

The estate as seen from the questhouse rooftop

"Hi! I just made a comment on Anton's post on The Popit De Leon Experience: "road trip!" to Charley's in Lipa! And he emailed back, why not? So. Here's an open invite to bloggers i read (and lurve!!!)".

Upon receiving this email from Poch, I thought great idea! A food trip with fellow foodies, some of who I was yet to have the pleasure of meeting in person, fun! So over the next couple of weeks we selected the menu, fixed car arrangements and set the meeting place: 10:30 am at the Petron gas station along SLEX.

I think we were all so excited about the food and the company that we weren't prepared for the scene that awaited us. Hidden behind a massive stone wall lined by mahogany trees, was a beautiful first-class ranch complete with thoroughbreds roaming freely. Perhaps I was expecting something a little more rustic because it was out in the country. But whatever it was, I was pleasantly surprised.

As we pulled up, we found Popit outside ready to welcome us. Soon after, our group of 16 gathered around the table in the sunny dining room. Though the setting may have been formal, the vibe was relaxed and casual. What followed was a comfortable and enjoyable lunch among friends, old and new. The wine and conversation flowed freely as the seven course meal was served.

Chef Popit at his crepe station

Not surprisingly, my favorite part of the meal was dessert. Popit whipped up crepe suzettes and topped each one with vanilla ice cream. It was sinful and delicious. The intoxicating smell of butter lingered in the air for hours after.

We had the pleasure of meeting Charley, who treated us to a grand tour of her property. As you can see, I went a little crazy with the camera, especially with the horses. I love, love, love horses. I think they are one of God's most gorgeous creatures. I just wish they weren't such a darn expensive passion.

Anyway as they say, pictures are worth a thousand words, so I'll leave you with these.

"I'm ready for my close-up.
Ummm, I think this is my better side. Erm, no this one is!"

A tale of two cuties: Aidan with the Shetland pony

Just horsin' around

Isn't she a beauty!? She was my favorite.
She nibbled on my arm and had Aidan squealing with delight.

Wachoolookinat?!

Thanks Poch for planning this trip for all of us! :)

* * *

Read what the others had to say about the trip and check out their beautiful pictures:

Socky

Wysgal

Anton

For reservations, call Charley at 0920-9507032

Driving directions: From SLEX, exit Calamba heading towards Batangas/Laguna (exit 50) until Sto. Tomas. Enter the Star Tollway, exit at Lipa and turn right. Continue down this road until the fork (across Robinson's) and take the left, passing Jollibee and SM. A billboard of the Sto. Nino Parish marks your next left to Gov. F Leviste Highway.

Do you do fondue?

If you don't, you really should! It's fun for one thing. It's casual and incredibly simple. It is also a highly rewarding experience. Less time is spent in the kitchen, and more on the table with your friends or family. And instead of having just one or two main courses, you can have as many as your heart desires what with the variety of meat choices and dipping sauces available.

The best part about it though is the bonding experience. We are all familiar with the joy of breaking bread with family and friends but sitting together and cooking our food from a communal vessel can take that experience to a whole new level.

During a recent family picnic in the park, we reminisced old family traditions and the meals that were always the focal point of every gathering. After waxing nostalgic for a while, we began to talk about reviving ancestral recipes. I'm not exactly sure how this led to the fondue party idea but it did. My dad, whose Swiss heritage is most evident in his diet of soup, cheese and bread, cheered the idea on.

So it was that we planned Fondue Friday, which is what I insisted on calling the event. As we were handing out assignments, I called dibs on the cheese fondue. My sister took on the seemingly daunting task of putting together the meat and seafood fondue. She was eager to try out the recipes from Jean Pare's fondue recipe book from her Company's Coming series. My Tita offered to be in charge of the dessert fondue in the form of a chocolate fountain, while another relative pledged the chocolate dippers.

The chocolate fountain and dippers: mangos, bananas, apples, strawberries and marshmallows

The wheels were set in motion. Lists were drawn and checked as ingredients were bought throughout the week. My sister busied herself with marinating duties the night before while I bought everything I needed 2 hours before dinner time. I picked-up the cheese from Santi's, freshly baked bread from Le Coeur de France and veggies from Rustan's, all conveniently located next to each other.

Good thing the kitchen was big enough to accomodate the happy chaos that ensued. We opened a bottle of wine, rolled up our sleeves and went to work. Everyone lent a helping hand in the prep work, even some of the kids. They were like Santa's elves; grating cheese, cutting up the bread, sneaking a bread stick or marshmallow here and there.

Out in the garden, the rest of the gang was busy with the table settings. Long, color-coded forks were arranged neatly side by side fondue plates on the main dining table. In the center we lined up the 5 fondue pots: 4 contained boiling broth or oil and the 5th was my cheese fondue (which turned out fabulous if I do say so myself ;-) ). The dippers and dipping sauces were laid out buffet-style on a separate table, except for the bread which we passed around in a basket. Beside this table was the chocolate fountain station, where gooey delicious chocolate flowed invitingly.

What happened next was a blur of spearing, dunking, dipping, scooping and guzzling. Everything was delicious and as expected, the chocolate fountain was the perfect sweet ending to the night. I enjoy long meals but I enjoy long meals under the stars even more. It was truly an enjoyable experience that left many of us wondering why we didn't do this more often. Now I'm sure we will. :)

Swiss Cheese Fondue

This is adapted from 3 different cheese fondue recipes which I've had on file for years. Next time I'd like to try it with Appenzeller or Gorgonzola, another 2 of my favorite cheeses.

3 cups shredded Gruyere (about 12 oz.)
2 cups shredded Emmenthaler (8 oz.)
3 tbsp. flour
1 1/2 cups dry white wine
1/4 cup milk
2 cloves garlic; 1 to rub on the inside of the pot, & the other minced and to be added to the cheese
2 tbsp. cream sherry (or kirsch)
freshly grated nutmeg (about 1/4 tsp)
ground white pepper to taste

Sprinkle the combined cheeses with flour, toss and set aside. Rub the inside of the fondue pot with garlic.

Heat the wine in the fondue pot over medium heat. Just before it boils, reduce heat to low and slowly stir in the cheese mixture, stirring constantly. Make sure the cheese is melted before adding more. Keep stirring until mixture bubbles gently.

Stir in milk, sherry, nutmeg, and pepper. If mixture becomes too thick, add a little more warm milk. Serves 12.

Dippers: Cubes of French bread and Farmers bread toasted just right, steamed broccoli, boiled potato wedges, apples and garlic bread sticks.

Fondue Bourguignon (or Hot Oil Fondue)

My sister bought beef tenderloin, rib-eye, pork tenderloin, chicken, shrimp, scallops, ham and sausages. Everything except the seafood was marinated overnight in different marinades. My favorite was the Teriyaki marinade she used on the beef. It had just the right amount of sweetness to it. She then prepared 8 different kinds of dipping sauces. Here are some of the recipes she used.

Teriyaki Marinade

1/3 cup soy sauce

2 tsp sugar

1 tsp finely grated gingerroot (0r 1/4 tsp ground ginger)

1/3 cup sherry

1 garlic clove, minced

Combine all 5 ingredients in a small bowl.

Makes 2/3 cup, enough to marinade 1 1/2 lbs of meat.

Cracked Pepper Sauce

8 oz. cream cheese softened

1/2 cup butter, softened

1 garlic clove, minced

1 tsp cracked whole peppercorns

1 tsp finely chopped shallots

1/8 tsp salt

2 tbsp milk

2 tbsp finely chopped pecans (optional)

Beat cream cheese and butter together in a small bown until smooth. Add garlic, peppercorns, shallots and salt. Beat until well combined then beat in milk and pecans until well mixed. Makes 1 3/4 cups.

Orange Sauce

1 cup orange juice

1/4 cup all-purpose flour

1/3 cup packed brown sugar

1/4 tsp dry mustard

1 tsp ground cloves

Combine all 5 ingredients in a small saucepan. Heat & stir on medium-low until thickened. Makes 1 cup.

Raisin Honey Sauce
1 cup seedless raisins
1/2 cup apple juice
2 tbsp honey
2 tbsp chili sauce
1 tbsp soy sauce
1 tsp Worcestershire sauce
Process raisins and apple juice in blender or food processor until pureed. Put into a small bowl and add remaining ingredients. Stir and serve at room temperature. Makes 1 cup.

Bearnaise Sauce
1/2 cup white wine
1/2 tsp dried tarragon, finely crushed
1 tbsp shallots
3/4 cup butter
3 large egg yolks
freshly ground pepper to taste
Heat wine, tarragon and shallots in a small saucepan on medium until reduced by half. Cool then strain into blender.
Heat butter in saucepan to bubbling point but do not brown. Cool.
Add egg yolks and pepper to wine mixture and process for 3 seconds. With motor running, add butter in a steady stream through hole in lid. Process for about 3o seconds until smooth. Serve warm. Makes 1 cup.

Spicy Cocktail Sauce:
1/2 cup chili sauce
1/4 cup ketchup
1 1/2 tsp horseradish
2 tsp lemon juice
1 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp sugar
sprinkle of pepper
Measure all 8 ingredients into a small bowl. Stir then let stand for at least 3 hours to allow flavors to blend. Serve at room temperature. Makes 3/4 cup.
Ready to cook: Fill fondue pot to no more than 2/3 full with a cooking oil of your choice. Heat the oil on the stove to 375F before transferring it to the stand. Make sure the heat underneath is high enough to mainintain the temperature.

~ ~ ~

This is my mom's old fondue pot. It's so retro I love it. It was always such a treat when she took it down from it's proud place on the shelf, usually for a special occasion. I remember how to my young eyes it looked like a decorative centerpiece instead of functional cookware. :)

Here are some tips that could help make your fondue party more enjoyable:
* Don't double-dip. That means, don't take a bite off what it is you're dunking and then return it to the pot.
* Use fondue forks for dipping only especially when having cheese fondue. Using a table fork, pry the morself into your own plate
* Variety is the spice of life. Have at least 2 dipping sauces for your meats.
* Have one fondue pot for every 4 or 5 people. When there is too much food in one pot at the same time, the temperature will drop below recommended levels. Not to mention, if there are too many forks in there at the same time, sometimes the food gets tangled and lost in the pot.

A Moroccan Lamb & Apricot Tajine for 45 Years

There's a summer place

Where it may rain or storm

Yet I'm safe and warm

For within that summer place

Your arms reach out to me

And my heart is free from all care

For it knows

There are no gloomy skies

When seen through the eyes

Of those who are blessed with love

And the sweet secret of

A summer place

Is that it's anywhere
Where two people share
All their hopes
All their dreams
All their love

- Theme from a Summer Place; their theme song

Forty-five years ago with God as their witness, they vowed to live the rest of their lives together as one. Now 5 children and 8 grandchildren later, they still dance cheek to cheek to the same theme song. :)

We celebrated their anniversary with home cooked dishes, good wine and adorable performances from the kiddos. The kitchen was abuzz with activity as Julio serenaded us from the porch. Rusty cheekily tried to steal food from the table. It was a picture from my childhood, except this time we were in the kitchen while an entirely new generation chased each other around the house.

My brother and his family were in town over the weekend so we chose to have our dinner on Sunday instead of Thursday.

For starters we brought out some salchichon & cheese with crackers and slices of french bread, while we continued to work in the kitchen. My sister brought mechado (Filipino beef stew) and made an Oriental salad while my mom cooked her delicious fabada and steamed a nice fresh fish. I, on the other hand, was busy with my Moroccan Lamb & Apricot Tajine with couscous.

As you may have noticed, because the decision to have the dinner at home instead of going out to a restaurant was made at the last minute, we didn't coordinate the menu to the detail. We just basically assigned each other (my sister, mom and I) a dish or two each. So the buffet was a hodge-podge of Spanish, Filipino, Oriental and Moroccan, yet somehow everything seemed to come together very well.

I am a big fan of all things Moroccan, especially Moroccan food, and lamb tajine is a favorite. This dish is traditionally cooked in a clay pot also called a tajine (ahem ahem, anyone still looking for my gift, you are welcome to give me a nice tajine, I'll be happy with a Le Creuset. heehee. No I'm kidding! Seriously, it doesnt' have to branded ;) ). It comes in 2 pieces - a shallow clay casserole for the bottom, and a conical lid which fits snugly into the other piece. It's such a wonderful dish because it can go from stove-top to oven to table.

This is adapted from a recipe my friend ripped out of a magazine .

Moroccan Lamb & Apricot Tajine

2 tbsp olive oil
600 g lamb shoulder or neck (3m cubes)
1 onion, chopped
2 cloves garlic
½ tsp cinnamon
1/2 tsp turmeric
2 red chillies
½ tsp cumin
Black pepper
227 g can plum tomatoes (not drained)
300 ml lamb stock (or beef)
400g can chickpeas
100g dried apricots, cut
1 small handful fresh coriander, chopped

Preheat oven to 160 deg C.

Heat the oil in a large casserole dish. Brown the lamb in small batches, set aside.
Fry the onion until soft, then add garlic, cinnamon, turmeric, chilies, cumin, black pepper and rose petals (if available). Fry for another minute. Then add tomatoes and stock.
Bring to the boil and return the lamb to the casserole. Season and bake in the oven with the lid on for 1 hour. Add the chickpeas and apricots and stir. Then cook for another hour until tender.
Remove from the oven and stir through the chopped coriander.

The original recipe calls for 2 tsp dried rose petals but I had to leave this out because I didn't have any. I like to serve it together with the couscous and some apricot jam on the side for those who prefer it a little sweeter.

Happy Anniversary, Mom & Dad!! I love you! :)

My fabulous Vegas birthday

"I'm living on things that excite me, be they pastry, or lobster, or love..."
- Jimmy Buffet

I started my birthday the way I always start my birthday, with a prayer of thanks. This year, I had something extra special to be thankful for: this trip and the gift of spending my birthday with my sister. I truly could not ask for more.

My phone had about 11 unread messages at that point, sweet greetings from friends and family back home. I always feel extra loved on my birthday. :) I was the last one to wake. I was assaulted with kisses and hugs when I walked out of the room. They quickly led me to the breakfast table where they had arranged my presents. Oohh la la! I love presents!

I picked up the big envelope which embraced the prettiest card ever! My niece and my nephew had hand crafted it themselves. I choked back tears as I read their touching messages inside. Janine & Holly got me stuff from the Cinnamon Bun Heaven line of Bath & Body Works which smells as heavenly as it sounds! It's a delicious blend of spicy cinnamon, creamy vanilla icing and warm brown sugar. They also gave me the Wickedly Hot Chocolate tinted lip gloss, also from B&BW, that smells so good you want to squeeze it directly on your tongue.

My pressies!! :)

Then came my sister's presentS, with a capital S! Oh my goodness, the gift bag was HUGE! Like Santa Claus' loot bag. I loved everything! She gave me 2 Baker's Secret cooling racks (not in picture), Baker's Secret 2-pack baking sheet, Trudeau 5 pc. measuring cup set, Trudeau 5 pc. measuring spoon set, 3 pc. Oxo Good Grips mixing bowls, a tub of The Body Shop coconut body butter, Belle de Provence lavender soap, 3 silicone spatulas, a nutmeg grater, a bookmarker and some books. I felt like a kid on Christmas morning, but really I was a squealing and gushing kid on her birthday morning! My sister is really one of the most generous and thoughtful people in the world. :)

Sandra, a friend of mine who lives in Vegas, arrived at the hotel around 10:00. It was her day off so she dedicated her entire day to celebrating with me. Yay! So the first order of the day was brunch at the Round Table Buffet of Excalibur. An all-you-can-eat feast fit for a King for only $12.00! There was a hot food section, cold food section, carving station, Chinese station, dessert station and a self-serve beverage station. While the quality of the food was nothing to write home about, the quantity of it was. The sheer volume of food was crazy!

Round Table Buffet lay-out

If I had eaten a bite more, I would have had to be lifted off with a crane. That was pure gluttony. We walked, some of us waddled, to the Bellagio hotel eager to see their autumn masterpiece. Each season and holiday is celebrated at the Bellagio's Conservatory & Botanical Gardens with a unique and elaborate creation. The garden was a festive autumn tableau of pumpkins, gourds, topiary ducks, scarecrows, a water mill and a massive banyan tree. My favorite scene was the 3D 'painting' which had ducks flying out of it.

Bellagio Conservatory & Botanical Garden's Autumn masterpiece

As if we hadn't eaten enough, we had some cheesecake and chocolate from the Jean-Philippe Patisserie just around the corner from the conservatory. This patisserie is the realized dream of Pastry Chef Jean-Philippe Maury “Our approach was not to think that we were selling pastries, rather, we approached the space as if we were selling exquisite jewelry." And what an exquisite and tempting display indeed it was! Each petit fours and chocolate is dressed and displayed as lovingly and delicately as a bejeweled engagement ring would be.

There are four rotating shelf-towers with a dazzling display of cakes and chocolate, a gourmet crepe station, sandwich station and the piece-de-resistance: the world's tallest chocolate fountain! Imagine a 27 foot waterfall of milk, dark and white chocolate, cascading in a lyrical descent swirling from one receptacle to the next. It is utterly mesmerizing! I would have given anything to stand in there with my tongue sticking out.

Precious gems at the Jean-Philippe Patisserie, Bellagio
The white chocolate-covered cheesecake (bottom center pic) was to die for!

For my birthday, I had only one request - to have dinner and drinks in Jimmy Buffett's Margaritaville at the Flamingo hotel. If you don't already know or have not seen my Jimmy Buffett page in my old website (constructed back in 2001) , I am a self-proclaimed Parrothead. And until I find my own Margaritaville, I am content to live vicariously through Jimmy (yes, we're on first name basis cos we're tight like that ;) ).

Like in most popular Vegas eateries, there was a minimum 2 hour waiting list, so we left our names with the hostess around 5pm after which she handed us a pager. The place was already bursting with fun. (It IS always five o'clock somewhere!). Folks spilled onto the streets, swaying to Jimmy's tunes playing from the outdoor speakers as they sipped their margaritas and pina coladas in take-out cups, parrot shaped balloons bobbing on their heads created for them by pirates on stilts. We went back home to freshen up a bit before returning at 7. I was so psyched! Sandra's husband joined us and so did my 2 aunts and their friends.

Inside was the perfect laid-back party atmosphere. We were seated at the center of the restaurant. Above our table hung a life size replica of Jimmy's seaplane, manatees hovered above the Coral Reefer bar next to the "lost shaker of salt". To the left of that is a tiki hut that serves as the stage for live bands and for Jimmy, of course. The booths are designed to look like the backs of fishing boats complete with fishing rods. I was immediately transported to a tropical beach far far away, I loved it!

Search for the lost shaker of salt on the bottom right picture

Patrons can order their "boat drinks" from 2 other bars, the walk-up Volcano bar outside where you can order your drinks to go and the patio bar on the second level overlooking the Strip. Adjacent to the Volcano Bar is the Margaritaville gift shop. I got such a kick out of all the Buffetisms rendered on all types of things like wooden signs, mini surfboards, bottle huggies, light switch plates, even wooden furniture.

A friendly waiter in a floral shirt, shorts, and flip-flops served us volcano nachos, crab cakes, "cheeseburgers in paradise", and chicken caesar salad. All this washed down with, what else? Margaritas! We ordered 2 of those huge cylinder/dispensers with the spout. They were fab, just the right sourness and kick.

Shortly after we finished eating, the waiter came to the table with a slice of cheesecake and set it in front of me and everyone at the table started to sing. I thought it was so cute that the cake, for the lack of a candle, had instead a makeshift flag made out of a drinking straw and paper with the words "Happy Birthday" on it. Normally, I hate it when people sing to me in a restaurant, but this time maybe because of all the tequila in my system, i didn't mind at all. I even agreed to 'blow' the flag for the camera. Funny!

I had freaked out the day before when I found out Jimmy Buffett was playing live at the MGM on the night of my birthday. I would have given my arm to watch him, but I didn't want to have to drag anyone with me who didn't care for him or his songs. And besides, we had already made plans to meet up with my aunts. But as if my birthday couldn't be any more perfect, they broadcast the concert live at the bar! How cool was that? :)

My niece's pretty doodling

Round Table Buffet
Excalibur Hotel
3850 Las Vegas Blvd. S
1-800-937-7777

Jean-Philippe Patisserie
Bellagio Hotel
3600 S. Las Vegas Blvd.
1-702-693-7111

Jimmy Buffett's Margaritaville
Flamingo Hotel
3555 Las Vegas Blvd. So.
1-702-733-3302