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The menu at Milk Bar officially changes today, July 30, and the dessert arm of the Momofuku empire has a bunch of new and old treats that will be available from now until October 29. For now, we’re saying goodbye to the Chocolate Jimbo cake and truffles, the Strawberry Lemon cake and truffles, Pastrami Pockets, Cornbread, and Strawberry Milk.
By popular demand, Milk Bar will keep Confetti Cookies and Grasshopper Pie on the menu. Milk Bar is also bringing back the Chocolate Chip cake and truffles and the Apple Pie cake and truffles for the season.
In New York, each location of Milk Bar will have its very own dedicated soft serve: Compost Cookie in Williamsburg, Crack Pie in the East Village, Blueberry and Cream Cookie in Midtown, Candy Bar Pie in the Upper West Side, and Birthday Cake in Carroll Gardens.
Finally, Milk Bar is launching a series of newly tweaked baked breads: Blueberry Bagel Bomb (fresh blueberries puréed and folded with cream cheese, baked with bagel dough, and topped with a salty sweet streusel topping), Cubano Bomb (house-roasted pulled pork, marinated Cuban mojo style, combined with ham, pickles, and mustard, baked into bagel dough and finished with sea salt), Bagel Bomb (bagel dough filled with smoky bacon scallion cream cheese, topped with everything bagel spice), and Egg & Cheddar Bomb (Sriracha cream cheese spread, egg, Spanish onion, Cheddar cheese, and crackled pepper baked into a quick and easy bread).
If you can’t make it to Milk Bar, they’ll ship to you nationwide, and just so you know, a seventh location of Milk Bar will open in SoHo this fall.
For the latest food and drink updates, visit our Food News page.
Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.
Easy Mother’s Day Menu Guide
This post may contain affiliate links. Please read my disclosure policy.
We all love our Mom and Mother’s day is the perfect time to show her how much we actually love and care for her, and most importantly appreciate her. What better way to do this than to show her your love with food. With my Easy Mother’s Day Menu Guide, you can’t go wrong!
From brunch to dinner, this menu will guide you in giving your mom the best Mother’s Day possible.
Christina Tosi's kitchen experiments began at a young age
When Christina Tosi was a young girl growing up in Virginia, she spent her days tinkering in the kitchen. Though she was a picky eater who subsisted mostly on mac n' cheese and hot dogs, she was adventurous to the point of ridiculousness when she started experimenting. According to The Guardian, she would eat Doritos with mayonnaise and brown sugar or lima beans covered in ranch dressing. Though it may sound unappetizing, this fearlessness in the kitchen is one of Tosi's defining characteristics and a major factor in her rise to celebrity chef status.
"My whole approach is to look in cupboards and throw a bunch of stuff together," Tosi told the The New York Times. "It can't really be bad if it's coated in chocolate and butter. Just enjoy yourself." Thanks to this anything-goes attitude and a giant sweet tooth, Tosi's recipes are lauded by all, and her Milk Bar empire is well-known across the world. "At the end of the day, I'm just doing it to eat cookie dough," she said (via The Guardian).
Do not even think about leaving New York without trying one of the many desserts from Milk Bar. Grab a cereal milk soft serve or a compost cookie at their midtown location and plan to pair it with something savory from Milk Bar’s partner restaurant má pêche — you can’t go wrong with pork buns and fried chicken.
Chef/owner Christina Tosi’s neighborhood favorites:
Le Bernardin - "This midtown classic known for the finest fish is a promised homerun for lunch, pre theatre or classy dinner." Lincoln Ristorante - "This is my FAVORITE splurge for the most mind-blowingly delicious take on Italian food. Benno has a way of presenting the most clever, beautiful food, but with the most comforting, soulful notes of flavor every time."
Pineapple Clarified Milk Punch- How to Clarify Cocktails
If asked my favorite way to have my drinks it would be silky and crystal, crystal clear. To get crystal clear drink does not require magic, but rather a little science and milk, yup milk! You may have noticed the frequency of the term clarified on cocktail menus around the world the past couple years, but this fancy techniques has been around for centuries dating back to colonial times. Even Benjamin Franklin used to fuck with clarified punches, he knew what was up. Rather then being a way to wow patrons with a clear drink as bartenders do today, they had used it for preserving drinks, especially with citrus well into cold months. Preservation was key when fridges where not even a blip on their radars. The clarified punches can keep for months after undergoing the process. Clarified cocktails beyond being clear have a lovely mouth feel as a result, all the flavors have married into one unifying sip. Because of it’s show stopping and curious process, clarifying cocktails has seen a booming resurgence among bartenders and cocktail enthusiast crowd. Take a peek on the menus at your local craft cocktail watering whole next time and you may spy a clarified cocktail or two!
THE SCIENCE BEHIND MILK CLARIFICATION
Soooo, what exactly happens to make the cocktails clear? Clarification with milk simply happens by using acid (such as citrus) to curdle the milk. During the curdling process, the milk proteins will latch onto things such as tannins leaving behind all of the good stuff that gives the drink a round silky mouth feel with out any harsh, overpowering components. The milk lends a slightly sweet flavor, but with out the thick creaminess. Any cocktail that has an acidic component like citrus (I’m trying coffee next!) and milk can be clarified. I used whole milk as has been suggested to be the best, but other things like goat milk and possible high protein almond milk can do to the trick. There are quite a few clarified cocktail recipes floating around with things like teas, coconut, and even cereal milk. My ever present inner child approves of the last one. I am already hooked after making this Pineapple Spice Clarified Milk Punch and dreaming up new cocktails to try this method with. What shall I clarify next?
If you are looking for a way more in-depth and science focused explanation for the milk clarification, this article by Alcademics is fantastic and will be your guide. My post is a little more digestible for those intimidated by the process. Plus a recipe for a clarified punch as your consolation prize for reading this post!
For more cocktails, entertaining, & shenanigans you can find me on Instagram, Pinterest, & Twitter !
Three Simple Chicken Recipes
Hey everyone! Its been a while since I’ve written. I have done a lot of eating of delicious foods this summer. I’ve tried to keep menu planning simple too by eating our favorites on a more regular basis. I also have tried to cook meals that do not require a stove which heats the house too much. Today’s post will focus on three of my favorite chicken recipes: a marinade, a pasta salad, and burritos.
I got this recipe from my friend Jen during a freezer meal making event. It makes a great marinade that freezes well, but we usually eat it right away). I recently doubled the marinade, so I could make a meal for a friend who just had twins, and it made enough for us and them to eat. It is definitely one of our favorites. I’ve used both boneless, skinless chicken breasts as well as chicken drumsticks/ thighs (bone-in) for this recipe and both are great! Here is the link to Simple Caribbean Jerk Chicken. Note: I do NOT put ground red pepper in my marinade, but if you like it spicy, why not try it. It can also be cooked in an oven instead of grilling.
This is a great cold pasta salad that is great for a picnic or potluck. I found recipe online several years ago, and jotted it down on a card without a reference. Oops! I would love to give the author credit, so if anyone knows it’s source, please help me credit it. Of course, my changes to it are in bold. I also think the original recipe called for garlic too.
Pasta Salad with Chicken
3 cups uncooked pasta (bow tie or penne)
4 cups cubed cooked chicken breast (I’ve used canned, Rotisserie, or cooked it myself)
2 cups chopped tomatoes
1/2 cup chopped red onion
4 bacon strips, cooked and crumbled ( I use more)
1/4 cup crumbled Gorgonzola cheese (I’ve also used Feta or grated Swiss)
1/2 cup olive oil
1/4 cup minced fresh basil (or dried basil to taste)
1/4 cup balsamic vinegar
2 tablespoons brown sugar (or less is fine)
1/4 tsp salt
1/2 grated Parmesan cheese
Directions: Cook, drain, and rinse pasta. Add chicken, tomatoes, onion, bacon, and cheese. In a small bowl whisk oil, basil, vinegar, brown sugar, salt, and pepper. Drizzle over salad and toss to coat. Sprinkle with Parmesan cheese.
3. Chicken Avocado Burritos
This is a new family favorite that I found on Pinterest. What I like is that these burritos are different that traditional burritos that are often loaded with beef and beans. The avocado adds excellent flavor, and I usually add extra mozzarella cheese inside. When I make it I slightly change the recipe to make the burritos smaller and serve more. I buy fajita sized tortillas (8-10 in a pack), and I fill the tortillas with less mixture. I still usually have left over mixture at the end. Here is where you can find the recipe for Chicken Avocado Burritos.
So, there you have it. Feel free to try these great chicken recipes. I am currently on the lookout for homemade kid friendly chicken nuggets, so if you happen to know of a great recipe, please share! Happy Wednesday!
Dairy Free Recipes for Game Day
Looking for some healthy, dairy free recipes for game day? Then look no further. From apps to the main event, here are some of my top dairy free recipes that your friends will be cheering for during the big game.
Anyone can serve guacamole at a party, but this guac has a surprising twist Sweet mango and papaya, and a bit of crunch with whole cashews. Add some kick with some fresh jalapenos, and you’re ready to party. Get the recipe
Sweet Potato, Black Bean, & Spinach Quesadillas
No one will complain that you’re serving healthy quesadillas when they get a taste of these bad boys. They’re perfect finger food, taste spectacular, and are darn filling too. Get the recipe
Pizza Potato Skins
A combination of pizza and potato skins…yowza! This does require some dairy free cheese, and I highly recommend Daiya. Mix up the toppings if you’d like by adding some taco flavored meat and salsa instead of the pizza sauce. Try topping them with the cheddar flavored Daiya and some bacon crumbles. Get the recipe
Chicken Pot Pie (with vegetarian option)
Let’s face it. Who doesn’t love pot pie? Flaky crust, filling center…YUM. You can easily make this vegetarian by substituting more vegetables for the chicken. Get the recipe
Stuffed Cabbage Casserole
All the flavor and fun of stuffed cabbage with none of the work. If you’ve never had stuffed cabbage before, then now is your big chance. Trust me. You won’t be disappointed. Get the recipe
Quinoa Sweet Potato Chili
Couldn’t go without a chili recipe, could I. And since this one has been such a hit, I had to list it. Get the recipe
Slow Cooker Carnitas
I know I’ve already listed a few recipes with a Mexican theme, but hey…they pair well with beer. These are loaded with a unique flavor without all the fuss. Create your own “Carnita Bar” by spreading out the toppings in attractive serving dishes, and allow your guests to build their own. For added awesomeness, offer up some pickled onions. Get the recipe
Cinnamon Sugar Donut Muffins
Your guests won’t be able to stop popping these sweet little morsels of amazingness in their mouths. The key is to serve them warm. Make them ahead of time, then warm them in the microwave for 10 seconds per muffin. If you’re feeling indulgent, form the dough into bite sized balls and drop them in the deep fryer. Then drop them in the cinnamon sugar mixture while their still hot. Heavenly! Get the recipe
Lucques is back for curbside pick-up
Suzanne Goin and Caroline Styne have been working hard with the Independent Restaurant Coalition and developing a new aspect of Lucques Catering to offer pick-up and delivery. Now Lucques is offering a three-course supper series for $49 per person. The menus change weekly. They also offer six burgers kit to grill-at-home. Each kit includes brioche buns, the fixings and condiments for $60. Their new brunch box serves four to six people for $75. It includes a dozen eggs, strawberry scones, ciabatta, avocados, smoked bacon, smoked salmon, tomatoes, capers and cream cheese and little gem lettuce with vinaigrette. For Mother’s Day, order a lobster chopped salad with bacon, avocado, cherry tomatoes and Maine lobster that serves four people. Larder Baking Company offers breads and chocolate chip cookies. Go online to order sparkling, white, rosé and red wines by the bottle or in box sets. Bar man Christiaan Röllich offers two of his ready-mixed batched cocktails to-go in 12-ounce bottles for two to three servings for $20. Curbside pick-up is at the Larder Maple Drive from Thursday through Sunday from 4-7 p.m. Delivery is also available within a five-mile radius for $15. Order at exploretock.com/lucquescatering. 345 N. Maple Drive, (310)248-3779.
Angelini Mother’s Day weekend menu
Call in or email chef Gino Angelini to order a $49 Mother’s Day brunch or dinner for this Saturday and Sunday. The brunch special includes Italian bread pudding, smoked salmon toast, zucchini frittata, tomato bruschetta, Tagilolini al Limone, Italian pastry box and freshly squeezed orange juice for $49 per person with a two-person minimum. For dinner, enjoy grilled garlic bread, classic Caesar salad, ahi tuna tartare crostini, meatballs and a choice of five entrees for $69 per person with a two-person minimum. Wine and MOM-osa kits start at $24. Order by calling or email [email protected] Open 11 a.m. to 8 p.m. 7313-7321 Beverly Blvd., (323)297-0700 ext. 1.
Cake Monkey Bakery home baking kits
On Mother’s Day, give Mom a no-fuss chocolate cupcake kit, lemon crumb bar kit or sticky toffee blondie kit with everything included to recreate a dozen of each at home. They also offer blueberry muffins, gluten-free banana chocolate tea cake, bread kits and ready-to-bake cookie kits. Kits run $28 to $45 depending on the item. Available for pick-up Wednesday through Sunday with 48-hour advance notice. 7807 Beverly Blvd., (323)932-1142.
Kanaloa Seafood delivery for Mom
SoCal’s Kanaloa Seafood is the first certified sustainable seafood company in the United States. For over 30 years, they have proudly offered the best quality seafood to restaurants, retailers and home cooks. Now, they are offering next-day delivery to homes. For Mother’s Day or any day, order their popular Sushi Box Family Pack, Bouillabaisse Family Kit, Fish Taco Kit, Martin’s crab cakes, wild California King Salmon, shrimp, squid, octopus and specialty lobsters. Order online before Friday, May 8. Go to kanaloaseafood.com or call (805)966-5159.
Jar’s Mother’s Day menu
On May 10 beginning at 1 p.m., Jar is offering a special Mother’s Day meal with curbside pick-up and delivery. Menu items include sautéed soft-shell crab, cedar-smoked salmon, Jar crab cakes, fried chicken and char siu baby back pork ribs. You can also take away brut rose Champagne when you call in your pre-order. Call 24 hours in advance for delivery. 8225 Beverly Blvd., (323)655-6566.
Sightglass Provisions now open
Sightglass roasters and restaurant reopened as Sightglass Provisions, offering the highest quality seasonal produce sourced directly from local farms. Order brined chicken, house smoked salmon, Roman-style pizza and specialty kits. They also offer roasted garlic hummus, meatballs in red sauce, soup stock, pantry essentials, house-made sourdough bread, bagels, buns, cinnamon rolls, cookies, take-and-bake buttermilk biscuits, dairy products, wine, beer and freshly roasted coffee. Pre-orders can be placed Tuesday through Saturday from 2 to 10 p.m., via exploretock.com/sightglasscoffeeroasters. Customers can order provisions for contactless pick-up or local delivery within a 2.5 mile radius with a $50 minimum plus $3 delivery fee. 7051 Willoughby Ave., (323)763-8588.
Salt & Straw reopens for Mother’s Day
Local delivery and contactless pick-up is available at many of the Salt & Straw scoop shops from 3 p.m. to 10 p.m. Waffle cones are also available to enjoy with pint orders. Pint packs can be ordered as a gift around the country by clicking on saltandstraw.com. Scoop shops open for pick-up include 240 N. Larchmont Blvd., (323)466-0485 and 8949 Santa Monica Blvd., (424)288-4818.
Petty Cash reopens
The team is recharged and preparing taco kits, cauliflower nachos and margaritas to go. Their build-your-own taco kits are $21 per person and include a choice beef brisket, Jidori chicken, salmon creek pork, or grilled portobello mushroom and sweet potato filling. Also included are organic corn tortillas, poblano rice, pinquinto beans or vegetarian black beans, salsa verde and salsa roja, chopped onions, cilantro and crispy tortilla chips. All orders must be placed in advance at exploretock.com/pettycashtaqueria. The hours are Wednesday through Saturday from 4 to 9 p.m. 7360 Beverly Blvd., (323)933-5300.
Boxwood cooking for moms
For an elevated Mother’s Day celebration, the culinary team at Boxwood is preparing baked Maine lobster Newburg, coq au vin and a roasted prime Chateaubriand with a selection of starters, vegetable sides and choice of dessert for two people at $85. Take-home a $25 “build-your-own-beverage” option of strawberry mimosas with fresh-pressed strawberry juice and bloody marys with smoked bacon. Orders can be placed by emailing [email protected] to be picked up on Sunday, May 10, from 11:30 a.m. to 3:30 p.m. Call before you arrive to pick-up in the valet area. 1020 N. San Vicente Blvd., (310)358-7780.
The Front Yard Mother’s Day takeout and delivery
Open now Wednesday through Sunday from 11:30 a.m. to 8:30 p.m., the Garland is offering two Mother’s Day gift totes. The Market Breakfast tote is filled with ingredients and recipes for French toast, breakfast hash and granola parfait for $39. The Happy Hour tote includes two bottles of California wine paired with an array of appetizers and bar snacks for $65. Batched cocktails are ready to go in a 12-ounce mason jar for $15. Enjoy a unique selection of white and red California wines by the bottle for $15 each. Any to-go order over $100 comes with a complimentary bottle. Call for curbside pick-up or delivery through Postmates and DoorDash. 4222 Vineland Ave., (818)255-7285.
Yogurtland surprise for mom
Treat your sweet mom and family with cups of Yogurtland for pick-up or delivery. The frozen yogurt delivery is available on Doordash, Grubhub, Postmates, UberEats applications. Flavors include cookies and cream, strawberry and cheesecake. Order mom’s favorite topping, too. 1607 Wilshire Blvd., (213)568-3055 3183 Wilshire Blvd., (213)736-1815 5541 W. Sunset Blvd., (323)461-0091 and 310 S. La Brea Ave., (323)936-5428.
Milk Bar’s Strawberry Shortcake
Just in time for Mother’s Day, Milk Bar’s Strawberry Shortcake presents layers of vanilla cake with lightly sweet crème fraiche frosting, creamy-crunchy milk crumbs and a punch of strawberry jam. The Milk Bar’s cake truffles are made with strawberry-studded vanilla cake, soaked in strawberry milk and rolled in strawberry shortcake crumbs. Available via Postmates and Caviar. Go online to order milkbarstore.com. 7150 Melrose Ave., (347)577-9504.
Bobo’s Mother’s Day Gift Box
Treat your mom to a breakfast in bed that’s baked with love. The color box delivered to her door includes a breakfast selection of Bobo’s organic whole-grain lemon poppyseed, coconut, original and chocolate chip oat bars. Also included are apple pie and peanut butter chocolate chip bites, and a strawberry toaster pastry. As a special gift, Bobo’s includes a Bobo’s coffee mug, Alpine Start coffee, Stash organic tea and a magnet for a love note to mom to be placed on the refrigerator. Get 20% off this box when you put BOBOSMOM at checkout. Order online at eatbobos.com.
Forma Restaurant & Cheese Bar
Treat mom to a DIY cheese board with fine cheeses, apricots and walnuts from Forma Restaurant & Cheese Bar. A daily selection of unique cheese for takeout and delivery comes with jam, honey, dry fruit and bread. Call for curbside pick-up or look for Forma on Postmates, Grubhub and DoorDash for delivery. 1610 Montana Ave., (424)231-2868.
Drink-Related Events for May 16 to 31
Quench your thirst this sizzling summer with our round-up of drink-related happenings in the merry month of May.
Celebrated with a full house of happy and delighted guests, The Moules Frites (Mussels and Fries) night is the flagship social event of the Belgian Filipino Business Club.
For Php1,500, guests will have a choice between Mussels and Fries (mussels prepared in the proper Belgian way with fries from Lutosa), Carbonnades or Vegetarian dishes paired with authentic Belgian Beers from Les Deux Belges, plus a sweet ending of delicious chocolate mousse.
The pre-payment is obligatory to guarantee your reservation. The registration will close on May 10, 2019. To apply for a slot, you will have to prepay on the BFBC bank account at Belgian Filipino Business Club: 0081-0582-53 (BPI) and send the deposit slip with your details and choice of dishes to [email protected]
Alternatively, you can pay online through https://ticketbooth.ph/event/313-belgian-mussels-fries-and-beer-night (This system provides the convenience of online payment but has a handling fee of Php100).
Catch Jose Cuervo’s global brand ambassador, Stelios Papadopoulos for a back to back Bar Takeover at The Palace.
Stelios is a tequila expert recognized by the National Chamber of Tequila Industry. Enjoy his signature cocktails and chat him up about tequila, his travels all over the world, and learn about Jose Cuervo’s rich heritage. Contact +63917 537 5990 for inquiries and reservations.
Indulge in a unique, interactive wine dinner experience with MontGras Wines and a delicately crafted buffet selection at C Lounge this May 16. Executive Chef Daniel Patterson cooks up a feast for the senses as patrons are guided through the tasting notes of each wine while being immersed in the serenity of the Manila Bay views and live music.
The menu for the evening:
AMARA – 2017 Sauvignon Blanc
- Ceviche of Seabass, with chili, coconut, coriander, lime
- Mini Rocket Salad – with parmesan and balsamic and apple
- Mini Fresh Fruit Skewers – with berry espuma foam
INTRIGA – Cabernet Sauvignon
- Rosemary Baked Camembert Cheese – with olive bread
- Smoked Duck Crostini – with Orange Biscotti and fig jam
- Mini individual Baked Lamb Pies
QUATRO – Cabernet Sauvignon, Syrah
- Spinach Gnocchi – with parmesan and bacon cream
- Beef Brochette – with Smokey BBQ sauce
- Pork Leg Confit – on a creamy polenta salad
ANTU – Syrah 100%
- Chinese Style Duck Spring Rolls – with plum dipping sauce
- Crostini of smoked tomato – topped with green olive tapenade
- Sous Vide 63˚ Chicken Breast – with Green herb truffle cream sauce
ANTU – Cabernet Sauvignon 2015
- 55˚ Grass Fed Beef Tenderloin – Smoked at the table with assorted mustard
- Mini Smoke Salmon Pretzels – with sour cream, blue cheese, and chopped dill
- Dark Chocolate and Honey Pasta – with Coconut Cream
For inquiries, please call (63 2) 833 9999
Catch Las Flores’ Chef Ignacio Alcala whip his magic as he prepares a six-course dinner paired with six wines at Las Flores at The Podium. Reserve at [email protected] or please call 940-5142!.
Motown fans unite! Enjoy the stylings of Marvin Gaye or the hip-swaying melodies of The Temptations and groove to soul and funk music as you revel in unlimited premium Sapporo draft beer and Spicy Fried Cashews on Motown Night at Nikkei Nama Bar.
Experience a sake dinner pairing at The Pen’s Old Manila. Chef de Cuisine Allan Briones will be preparing a fantastic six-course dinner paired with delicious premium sakes.
For amuse bouche savor Saga A5 Cube Satay, Baby leeks, Teriyaki Gel paired with Gekkeikan Sparkling Sake. Sake-Poached Chicken Soba Noodles, Eggplant, Crackling, Quail Egg, and Tobiko will be the first course paired with Kuroushi Junmai. Hakushika Tokusen Kuromatsu Ginjo Namachozo sake will go with Smoked Bacon-Dashi Consommé, Wasabi Potato, Caviar, and Chives for the second course. For the 3rd course–Gekkeikan Traditional sake paired with Black “Ebi” Tiger Prawns, Cucumber, Shiso, Tamarind, and Prawn Floss. For a palate cleanser, relish Cherry Blossom Sorbet paired with Kozaemon Junmai Ginjo Dewasansan. The main and fifth course–Korabuta Pork Belly Confit and Kabocha, Gala Apple, Hazelnuts, Miso Caramel, Crispy Rice paired with Tatenokawa Junmai Daiginjo 50 Seiryu sake. End your dinner with a sumptuous Citrus Cremeux Cotton Cheesecake with Sake Gel paired with Sudashi and Sake.
Don’t miss this impressive pairing, for inquiries call +63 (2) 887-2888, extension 6694 (Restaurant Reservations), email [email protected], or visit the website peninsula.com.
Go on a walk-around tasting experience and discover the differences across wine-growing regions of your favorite grape varietals. The tasting event will be featuring five main grape varietals from different countries: Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, and Sauvignon Blanc.
Limited slots are available, to secure your slot, sign up on this link. https://planetgrapes.typeform.com/to/b4k9mq
Cheers to an Epic Night! Finestra Italian Steakhouse in Solaire Resort is having their monthly aperitivo treat, indulge in free-flowing wine, cocktails, and oysters. For reservations, contact 888-8888.
For wine enthusiasts, get your friends together and join the Wine Tasting Workshop & Paired Tapas at Tauro Pintxos in Makati May 25 at 6pm. Taste five different wines from a selection of Manila Wine and enjoy delicious paired tapas prepared by Chef Patrice of TAURO Pintxos, Tapas, Wine Bar.
Kevin and Adrienne Charuel, connoisseurs of fine wine and spirits and founders of The Tasting Club Manila, will be hosting the wine workshop. Learn about the main types and styles of wine five typical wine grapes and their characteristics how to taste and appreciate wine and the principles of food and wine pairing.
Wines featured during the tasting are French red wine P. Ferraud & Fils, Macon Rouge (Gamay), Australian red wine Leaping Lizard (Shiraz/Syrah), Chilean white wine Santa Alvara Reserva (Sauvignon Blanc), Argentinean white wine Argento Selección (Chardonnay), and Italian sparkling wine Fantinel Prosecco Extra Dry.
For inquiries and reservations, email [email protected] or call +63917 152 0505.
Enjoy 60 hours of extended happy hour, yep that’s right, 60 hours. Drink up the extended happy hour offer available from Friday, 5:00 pm to Monday, 5:00 am. Have more time to enjoy an extensive selection of drinks plus avail of premium cigars at a special price. Enjoy two choices of beverage offers and other exclusive treats but be sure to drink responsibly!
Nikkei, in partnership with Wine Depot will have a Pascal Jolivet: VIP Lunch Hour. Enjoy the finest wines from one of Loire Valley, France’s top wine makers, Pascal Jolivet. Explore the complexities of these wines paired with a delectable Nikkei tasting menu.
Limited seats only, reserve as soon as possible at +63 916 636 9817.
Want to learn the tricks on making the perfect milkshakes? Golden Treasure Skills and Development Program (GTSDP) will conduct a one-day Milk Tea and Frappe Shop Business Operation Seminars. This program is perfect for people who wants to start a Milk Tea business.
The seminar will focus on the basic knowledge, recipes, and proper cost budgeting for the ingredients. The Seminar will have an actual demo and hands-on experience on how to create various milkshakes.
For more information and reservations, please call +632 433-98-14 and 587-47-46, or mobile nos. 0947-2888-719 / 0995-2738-518.
 Dalal SR, Chang EB. Chapter 65: Disorders of epithelial transport, metabolism, and digestion in the small intestine. In: Podolsky DK, Camilleri M, Fitz JG, Kalloo AN, Shanahan F, Wang TC, eds. Yamada’s Textbook of Gastroenterology. 6th ed. West Sussex: John Wiley & Sons 20161276–1293.
 U.S. Department of Agriculture, Agricultural Research Service. USDA national nutrient database for standard reference, release 28. Released September 2015, slightly revised May 2016. USDA Food Composition Databases website. https://ndb.nal.usda.gov/ndb/. Accessed November 16, 2017.
This content is provided as a service of the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), part of the National Institutes of Health. The NIDDK translates and disseminates research findings to increase knowledge and understanding about health and disease among patients, health professionals, and the public. Content produced by the NIDDK is carefully reviewed by NIDDK scientists and other experts.