Olive Tree Kitchen & Bar or OTKB for short is the first free-style Antipasti Bar in Manila created by Executive Chef Rob Pengson and Sous Chef Jonvic Mangibin, in partnership with the Del Monte group. It’s along Bonifacio High Street at the former location of Stock Market restaurant.
But what is a free-style Antipasti Bar? Antipasti is the plural of Antipasto, which is the traditionally first course of an Italian meal. So you can think of it as tapas in Spanish cuisine, or like an appetizer in the Western context.
We tried OTKB during its soft-opening/training phase with our Mercato partners and here’s our experience…
"Recently, I received one of the best homemade perfectly moist chocolate cupcakes as a gift from Aikko of Bake Happy blog. I asked her if she can share her secret recipe to OAP friends as a way also of introducing her passion baking blog to all of you. Enjoy!" – Anton, Founder, Our Awesome Planet
Hi, everyone. Aikko from Bake Happy (http://www.bakehappy.net) here. First of all, I would like to extend a big thank you to Anton for allowing me to guest post in his awesome blog! Such an honor!
Today I'm going to show you how to make super easy, really moist and absolutely yummy chocolate cupcakes.
Because saying thank you never goes out of style, what better way to show your appreciation to the people you care about than giving gifts that you made yourself? How about making them chocolate cupcakes individually packaged in cute little boxes?
Guest Blog Post Series from Awesome Bloggers in Manila:
ANTONIO’S Tagaytay by Chef Tony Boy Escalante is considered by most foodies as the #1 Restaurant in the Philippines. It is awarded as one of the top 20 Best Restaurants in Asia by the Miele Guide. It is located in Tagaytay, about 3 hours away from Manila.
You order Antonio’s signature 4-course set menu where the price of the set is determined by the cost of the main entree. You eat in a romantic fine dining garden setting for about 3 hours.
Here’s what you can expect when dining at Antonio’s, considered as the Best Restaurant experience in the Philippines:
WAFU’s Teppanyaki Omakase Buffet is a 12-course, sit-down, Japanese-style iron grill feast curated by Wafu’s Executive Chef, Chris Oronce. But unlike traditional buffets where you can order anything, guests are required to go through all 12 courses first before they can order more of their favorites on the menu. The buffet comes with a sushi sampler, dessert, unlimited fried rice, and drinks.
We enjoyed our teppanyaki meal. I can’t help but think that this could be the start of the teppanyaki craze in Manila!
Here are some highlights from our own Teppanyaki Omakase Buffet experience with Executive Sous Chef Leslie Altura…
With its slogan, “B2B: Business to Blogger
Networking Event,” Blogapalooza is a collective
gathering wherein companies can meet and
present themselves to the bloggers who are
nowadays referred to as “social media experts”.
With the new advertising and marketing
landscape quickly changing and social media
being a focal point for anyone’s marketing
strategies, meeting the online community has
been vital to the success of most young start-ups.
Blogapalooza is an event that brings together
hundreds of Influential Bloggers into 1
venue. And give you the center-stage to
showcase your product / service / brand.
The vibe of the event is fast paced and
dynamic to keep the bloggers interest going.
DESSERT COMES FIRST: From Blog to Book by Lori Baltazar!
The DESSERT COMES FIRST BOOK is a special cookbook/memoir by one of Manila’s Top Food Bloggers, Lori Baltazar of www.dessertcomesfirst.com. It’s a celebration of food in four forms: essays, food porn photos, chef profiles, and secret recipes.
I was impressed with the quality of the book and by the discipline it took to complete this 14-month project. It’s a real privilege to be a witness to Lori’s blossoming from a food blogger/writer to the author of a best-selling book.
From a guy who doesn’t know how to cook, I can really appreciate this book. Not only does it share Lori’s own yummy stories, like her travels to foodie places in Italy and Japan, it also documents her encounters with distinguished chefs and food personalities that I also personally admire.
It’s great to be able read about the profiles of Chefs Him Uy de Baron, Ed Bugia, Stevie Villacin, Ricky Morelos, Karen Young, Roshan Samtani, Tina Diaz, Gina Lopez, the gifted girls behind Kitchen’s Best (Roselyn, Martina, and Bern Tiangco), and the late Chef Ed Quimson, all captured in this book.
This is definitely Manila’s must-have cookbook of 2013!
Here are the highlights of the awesome private book launch/party held last September 4…
At 23 years of age, Celina Nolasco was able to create her own food business.
It was in 2011 when she thought of putting up an ice cream business since the Philippines is a tropical country and this cool treat would be appreciated all-year round. She ended up with a gelato stand, but because of difficulties with logistics, her father suggested that she make her business mobile and go for a food truck.
It became easier for her then to travel from Quezon City to the Midnight Mercato weekend market where she launched her food truck, Mio Gelati, in April 2011.
She named it such because “mio gelati” translates to “my gelato”, a business in which Celina practically did everything—from experimenting with flavors, mixing them, and tasting all of it. Her experience in the culinary industry helped her with this business.
This generation’s youngsters are fortunate with all the available opportunities that surround them. One young entrepreneur, Jasper Daryl C. Pe, is currently in college while managing his food truck business.
The food truck is actually an off-shoot of the family business called Jasper’s House of Chicken, a stand-alone restaurant in the Manila area. “It is a collaborative effort in making the truck.” Jasper designed the logo and truck, aside from being the inspiration behind the brand’s name. According to Jasper, the family thought of getting into the food truck business because, “First, you are not limited with the rentable space you have. Second, you can go to your customers and your customers don’t have to go to you. And third, it is very flexible. We constructed the truck ourselves with blood, sweat and tears—literally. Then everything just came together.”
In Cucina Andare, customers may find Jasper’s dad, Joseph Pe, handling the operations of the food truck. Jasper deals with marketing, while his brother, Jeremy, takes care of the financials, and his mom, Debbie, is in charge of the recipes and purchases.