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T
he Philippine Consulate General and its attached agencies join the members of the Filipino
American communit in looking forward to another year full of opportunities for joint eorts
to proudly showcase the Philippines and its rich heritage and traditions.
To begin this year, I warmly welcome all to the 2nd Kulinarya Showdown cooking
competition nals this January 21 at its new venue at the Carnelian by the Bay restaurant.
The 2nd Kulinarya Showdown cooking competition follows through after the rst Kulinarya
Showdown successfully held in 2010. With this pioneering event we signal once more the continuing
advocacy to increase awareness and heighten appreciation of Philippine cuisine and its infusions
into the American mainstream palate, and to engage the Filipino American community to proudly
promote and increase awareness of their rich culinary heritage.
As cooking and eating are rituals and traditions that have found
a niche into every culture, Kulinarya Showdown showcases the
Philippines own interpretations of these rituals and traditions handed
down through generations of family cooking, oering culinary delights
that draw richness and diversity from the many avors and spices of over
7,000 islands, and enhanced by rich historical cross-cultural inuences.
Let us witness once more the talent of our Filipino American
chefs, the food oerings of our various Filipino restaurants and food
ingredient providers in the Bay area as the cooking competition, the
food sampling and ingredient showcase area unfold during the 2nd
Kulinarya Showdown.
Let us proudly watch as the special feature and cook-o for the
Philippine Pili Nut the latest of Philippine ingredients being introduced
to the US market also take place during this event.
I extend sincere thanks and congratulations to all co-presentors,
sponsors, participants and supporters for making Kulinarya Showdown a
continuing and enriching experience, and a vibrant fullling advocacy
To all, let us celebrate Philippine cuisine. Lets go Filipino !
Marciano A. Paynor, Jr.
Consul General
O
ur warmest congratulations and greetings to the ocers and sta of the Philippine
Consulate General in San Francisco and its attached agencies (DOT, DTI, PNP) for organizing
the 2nd Kulinarya: A Filipino Culinary Showdown to be held on 21 January 2012 at
the Carnelian by the Bay Restaurant along Embarcadero in San Francisco, California.
Culinary tourism has been a major part of our vision in making the Philippines a preferred
tourist destination in Asia. It has become a vehicle for both foreign and local tourists to discover
the rich culture and tradition of peoples in various regions of our country. We are condent that
each locality can oer a variety of cuisine that satises the discriminating palate of our visitors.
I understand that Pili Nut which is grown mostly in Bicol Region would be introduced in this
competition, not only as an ingredient for desserts but also as an ingredient for savory food items.
The DOT management fully supports the staging of Kulinarya
Competition which aims to elevate the status of Filipino cuisine that
is comparable with other popular cuisines of the world. This is indeed
a laudable endeavor as it harnesses the talents and prowess of Filipino
chefs, foodies and other culinary enthusiasts in improving the quality
of taste and presentation of Filipino dishes. We hope that this initiative
will be undertaken not only throughout the United States but also in
other parts of the world.
Lastly, I wish to extend my sincere gratitude and best wishes to the
six (6) nalists who have devoted their time and eorts in participating
in this contest.
Mabuhay!
Ramon R. Jimenez, Jr.
Philippine Secretary of Tourism
GREETINGS FROM THE MAYOR OF SAN FRANCISCO
ME S S AGE F ROM T HE P HI L I P P I NE S E C R E TARY OF TOUR I S M
WELCOME FROM THE PHILIPPINE CONSUL GENERAL IN SAN FRANCISCO
5"#-& 0' $0/5&/54
Message from Philippine Secretary of Tourism ......................... 03
Welcome from the Philippine Consul General .......................... 03
Greetings from the Mayor of San Francisco ................................. 03
Kulinarya: A Culinary Showdown ........................................................ 04
Program of Events .......................................................................................... 04
Kulinarya Partners ........................................................................................... 04
Kulinarya Contestants .................................................................................. 06
Filipino Favorites .............................................................................................. 08
Kulinarya Emcee and Judges ................................................................. 10
Pili Goes Gourmet .......................................................................................... 12
Green Cuisine ..................................................................................................... 14
TRENDING: Its More Fun in the Philippines! ................................ 16
Expedition: Philippines ............................................................................... 17
Top 10 Things To Do in the Philippines ........................................... 17
PISTA: Its Fiesta Time .................................................................................... 18
The Next Tourist Attraction ...................................................................... 19
Ambassadors and Consuls General Tour 2012 ........................... 20
Filipino Dining Guide / Travel Directory .......................................... 22
Food Tasting Showcase / Filipino Bazaar ........................................ 22
O
n behalf of the City and
County of San Francisco,
it is with great pleasure
that I welcome you to the 2ND
ANNUAL KULINARYA: A FILIPINO
CULINARY SHOWDOWN, being
held on January 21, 2012 at the
Carnelian By the Bay Restaurant
in San Francisco. KULINARYA aims
to elevate public appreciation for
Philippine Cuisine and encourages our residents to explore the
various dishes available at many Filipino restaurants throughout
our City and County. KULINARYA also celebrates the outstanding
culinary skills and talents of local Filipino American chefs who
are making signicant contributions to
the community.
San Francisco has always been more than a place. San
Francisco is an idea the idea that diversity builds a stronger
society, that tolerance advances democracy, and that
compassion is essential for a better world. San Francisco is a
small city that dares to dream big, bound only by our capacity
to imagine. I am proud to be the Mayor of a city that celebrates
diversity and multiculturalism as a way of life and takes pride in
its vibrant Filipino community.
I applaud those of you who contributed to making this
event a true success, including the Philippine Consulate
General in San Francisco and Filipino American Arts Exposition.
Congratulations to the organizers of this event and to all of you
for supporting this exciting celebration of culinary and cultural
achievement at its best. Good luck to the chefs, and best wishes
for a successful event!

With warmest regards,
Edwin Lee
Mayor
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K
ULINARYA is a favorite Filipino
term for culinary or cuisine that
had its auspicious beginnings as
a cultural tourism program of the
Philippine Department of Tourism a few years
ago. It is denitely sweeter for Kulinaryas second
time around as a cooking competition, food
showcase, and Filipino bazaar.
Several of the Bay Areas
Filipino restaurants and food
distributors will showcase
and oer their own versions
of popular Filipino dishes and
food items, using Philippine
ingredients available in the
American marketplace.
The 2nd Annual Kulinarya
Showdown continues to aim
for the higher notch in the
culinary world --- elevating the appreciation of
Philippine cuisine to Greater Bay Area residents
as well as improving the quality of taste and
presentation of Filipino dishes through a
competition among chefs, foodies, and other
culinary enthusiasts. If Filipino Adobo or
Pancit (and its many derivatives) is tenaciously
promoted to be as mainstream as Apple Pie,
then more residents would be encouraged to try
various Filipino dishes and patronize Philippine
restaurants in the Bay Area, thus increasing the
demand for Philippine-made food products.
Kulinarya also proudly pitches its message
that the Philippines is a prime culinary tourist
destination.
The Semi-Final Competition in October 2011
was held at the Filipino-centric mall, Seasons
Marketplace at Landess in Milpitas, California.
Six talented Filipino American chefs (three from
each of the amateur and professional divisions),
who emerged as Kulinaryas nalists, are prepared
to unveil their creative, passionate, and soulful
interpretations of soup or appetizer, two entrees
(the quintessential Adobo and their winning
dishes from the Semi-Finals), and Filipino-style
dessert.
Special for this 2nd Kulinarya
Showdown is a separate
competition and presentation
that feature the Pili Nut --- a
new Philippine ingredient that
is making a huge splash in its
introduction to the US market.
As a come-on to showdown
attendees, a special drawing
that features a round-trip ticket
to the Philippines as the top
prize is raed o.
Kulinaryas call to action --- Lets Go Filipino!
--- allows everyone to learn, explore, and savor
Filipino cuisine at its best, in its traditional and
innovative forms. Part of the events proceeds
will benet those who were aected by Typhoon
Sendong.
Its more fun wherever Filipinos worldwide
celebrate and gather with their favorite food and
drinks. Its more fun in the Philippines. Its also
more fun where the Filipino heart is.
The Philippine Consulate General in San
Francisco, Philippine Department of Tourism,
Philippine Department of Trade and Industry,
Philippine National Police, Philippine Center
San Francisco, and the Filipino American Arts
Exposition are the Hosts of the 2nd Annual
Kulinarya.
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KULINARYA STEERING COMMITTEE Consul General Marciano A.
Paynor, Jr. | Mrs. Teresita Paynor | Deputy Consul General Alfonso
Ver | Consul Jaime Ramon Escalon | Consul Reginald Bernabe |
Vice Consul Leah Victoria Rodriguez | Tourism Director Rene R. de
los Santos | Trade Commissioners Josephine C. Romero and Michael
Ignacio | Police Sr. Superintendent Lyndon G. Cubos | Mr. Roberto De
Lara | Ms. Glea Saunar | Mrs. Laline Ver | Ms. Lina Romasanta | Ms.
Sonia Delen | Mr. Al S. Perez | Mr. Joe Manarang | PICPA USA

KULINARYA SECRETARIAT
Project Director: Tourism Director Rene R. de los Santos
Assistant Project Director: Consul Reginald Bernabe
Coordinators: Ms. Ma. Debbie C. Gallano, Mr. Juan Gabriel E. Agcaoili,
Ms. Teresa Bautista, Ms. Mylene Juan , Ms. Glea Saunar and Mrs. Laline Ver
MAGAZINE CONTRIBUTORS Juan Gabriel E. Agcaoili, Bambi G.
Arambulo-Torres, Theresa Bautista, Vice Consul Reginald Bernabe,
Tourism Director Rene R. de los Santos, Debbie C. Gallano, Kristela
Mendoza, Albert Rivera, Tim Luym, Gloria Ramos, Jerrick Figueroa,
Arlene Nuez, Glenda Barreto, Lorna Dietz and Gemma Nemenzo
MAGAZINE GRAPHIC DESIGN AND PRODUCTION Al S. Perez
ACKNOWLEDGMENTS The Kulinarya Organizers wish to
express their sincere gratitude to the following for their invaluable
contributions to the success of Kulinarya: A Filpino Culinary
Showdown: sponsors, media companies, restaurants, ocers and
personnel of Philippine Consulate General and its attached agencies,
volunteers/sudents of CCA and USF, PICPA USA, and all those who
have extended their support to this project.
Copyright 2012, Philippine Department of Tourism. All rights reserved.
No part of this publication may be published without the expressed
written permission of the Philippine Department of Tourism. 447
Sutter Street, San Francisco, CA 94108, 415-956-4060, pdotsf@aol.com,
www.ExperiencePhilippines.org
K | l K / K / | / K I K | K
SATURDAY, JANUARY 21, 2012
3:00 PM 8:00 PM
CARNELIAN BY THE BAY
RESTAURANT
ONE FERRY PLAZA,
SAN FRANCISCO
3:00 PM Doors open

3:15 PM Pili Nut presentation, tasting and cooko

4:00 PM Culinary Showdown starts Amateur Division

4:30 PM Welcome by emcee Franco Finn

4:50 PM Food Tasting Showcase area opens

5:30 PM Begin Plating of Dishes Amateur Division:
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5:45 PM Pili Nut presentation and food sampling

6:00 PM Culinary Showdown starts Professional Division

7:00 PM Begin Plating of Dishes Professional Division:
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8:00 PM Tabulation of scores Professional Division

8:15 PM Remarks by Tourism Director Rene de los Santos

8:20 PM Announcement of Winners:
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P R O G R A M O F E V E N T S S U B J E C T T O C H A N G E
Program
of Events
San Francisco
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Kul inarya
Contestants
Top-10 new restaurant of 2006, Luym returned to his
cultural roots. Using authentic Asian recipes and the
freshest ingredients available in the Bay Area, Luym
preserves cultural integrity in each dish. Our food is
not a fusion of cultural inuences embodied thru food,
but rather an exploration of Asian roots and reection
on culture, lifestyle and available natural resources.
Now a restaurant consultant and consulting chef,
Luym continues to elevate Filipino and Southeast
Asian cuisine to new heights at Attic Restaurant in
San Mateo. His other projects include Urban Picnic, an
ethnic inspired soup, salad, and sandwich quick service
establishment in the Financial District of San Francisco.
Luym is also the principal behind the WoW Trucks
including the WoW Silog Truck that has been dishing
out local and organic silog plates to the streets and
festivals in the Bay Area.
ME NU
Starter: WOW Quail Egg Sushi Silog Bite
Soup: Tomato Water Sinigang with Fresh Vegetables
and Lime Caviar
1st Course: Drunken Lengua Estofadoa with
Wild Mushrooms
2nd Course: Crispy Oxtail Adobo Bulalo
Dessert: TCHOkolate Champorado with Salt Cod Tuyo
ALBERT RIVERA
Born in Manila, Albert Rivera came to California at
the age of 10. Discovering his passion for cooking, he
entered the culinary program at Contra Costa College.
He began his culinary career as an intern at Plouf in San
Francisco for a year and half. While interning, he began
managing the kitchen at Shinsen in Hercules, California
where he learned the delicate balance of Japanese
cuisine. He continued his journey at various restaurants
in San Francisco, improving his culinary skills and
expanding his palate along the way. After a hiatus to
spend time with his wife and two young sons, Alberts
passion was reignited in the kitchen of Va de Vi, one
of the San Francisco Chronicles Top 100 Restaurants.
He is now the Sous Chef at the sophisticated Metro
Lafayette. Inspired by the foods he loved as a child;
Albert aspires to incorporate a unique Filipino air into
his dishes.
AHA1LuR Dl Vl 6l OR
ARLENE NUEZ
Arlene who migrated in the USA some 26 years
ago, was born and raised in the Philippines, been
married for 21 years and have three children. She is
a skilled career professional with more than 20 years
of customer service management experience. Aside
from her profession, she has the passion for cooking.
She started cooking at the age of 12 and specializes
in pastries, cakes and Filipino dishes. She pursued her
culinary skills at Sylvia Reynoso Galang Cooking School
in the Philippines. Besides raising her family and
having a successful career in the US, one of her ultimate
goal is to own a restaurant.
ME NU
Starter: Vegetarian Fresh Lumpia
1st Course: Authentic Filipino Kare Kare
2nd Course: Savory Adobo Banh Mi
Dessert: Taste of the Philippines Sampler Trio
Brazo de Mercedes Cupcake, Halo Halo Custard Cake
and Coconut-Pandan Mini Sans Rival
GLORIA RAMOS
A self -professed foodie,Gloria Ramos loves to
eat, and cook for her family and friends. I got my
introduction to cooking from my grandmothers
kusineros (male cooks). My cousins and I spent
summers in Tarlac where the kusineros came home
from the market with live sh, chickens and frogs.
Yes, they were free range and organic! I watched
Picong, my favorite kusinero, skin frogs, llet bangus,
pluck chickens and prepare these into mouthwatering
delights. She continues, Im not a trained chef by any
means, I just love experimenting with food that Ive
tasted and attempt to make a better version.
Ms. Ramos believes that food is a universal
language. Many dierences in geography and culture
slide away when food becomes the topic and meals are
shared. Food bonds people together and it also paves
the way to new friendships. As a former educator who
had the gamut of ethnicities in my classroom, I used to
have the kids share food from their homelands as a way
of fostering enlightenment and understanding. It was
always the highlight of their year!
In addition to being a foodie,Gloria Ramos is a
published author and an exhibited artist.
ME NU
Starter: Bukid sa Nayon salad with sitaw tudo
(black eyed peas); shredded green papaya; salted
eggs etc.
1st Course: Marikit sa Paningin soup kalabasa
soup with shrimps and long beans
2nd Course: Sinaplutan na Adobo spicy chicken
adobo lettuce wraps
Dessert: Malingat na Pagnanasa layered pili nut
cake dessert
JERRICK FIGUEROA
ME NU
Starter: Lumpia
1st Course: OxTail Kare-Kare
2nd Course: Chicken Adobo
Dessert: Ube Sans Rival
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KRISTELA NAZARIO MENDOZA
Kristela graduated at California Culinary Academy,
and received an A.O.S. degree in a Le Cordon Bleu
accredited program. Kristela completed an externship
at the Rockefellers Caneel Bay Hotel and Resort in St.
John U.S.Virgin Islands. She currently works as the
Executive Chef at Pyramid Breweries in Berkeley, CA.
She is Iron Chef 2010champion at the Sysco
San Francisco Annual Product Show held at the San
Mateo County Event Center, where she harnessed her
creativity and expert execution delivering winning
dishes throughout the competition. Kristela proved
that life is what you pour into it as she defeated her
competitors with her culinary chops to triumphantly
capture the title of Iron Chef. Featured in Dining Out
with Gene Burnsin KGO Radio.
ME NU
Starter: Green Mango Salad
1st Course: Sisig on Rice Rolls
2nd Course: Pork Adobo Osso Bucco
Dessert: PILI-Maruya with Pili Coconut Cream
Reduction
TIM LUYM
San Francisco Chronicle three-star executive chef/
owner Tim Luym brings cultural reection to Asian
cuisine. Luym, also a 2007 San Francisco Chronicle
Rising Star Chef, adds a contemporary twist to timeless
Asian dishes bred by street vendors, hawkers, and the
native peoples without losing sight of the cultural
identity. After obtaining a degree from the California
Culinary Academy in San Francisco, Luyms passion for
cooking led him to work with acclaimed chef Melissa
Perello (Frances) at Charles Nob Hill and Fifth Floor.
At the now shuttered Poleng, San Francisco Chronicle
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Albert Rivera
Tim Luym
PROFESSIONAL
DIVISION
Kristela Mendoza
Gloria Ramos
Arlene Nuez
AMATEUR
DIVISION
Jerrick Figueroa
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DECONSTRUCTED
AFRITADA
BY ALBERT RIVERA
Ingredients:
3-4 lbs whole young chicken
lb ngerling potatoes
1 cup baby carrots peeled
1 cup parsnip, sliced on the
bias (2 in long, and in thick)
1 cup snap peas or brussel
sprouts
Marinade:
3 sprigs fresh thyme
1 tbsp dried oregano
1 tbsp salt
1 pinch pepper
3 tbsp olive oil
Afritada Sauce:
cup carrots, cut in quarters
cup celery, cut in quarters
1 cup onions, cut in quarters
1 chicken liver (optional, from
giblets)
2 cups tomato sauce
4 cups water
1 bay leaf
1 tbsp dried oregano
3 sprigs fresh thyme
1 tbsp sh sauce*
1 tsp soy sauce*
2 tsp sugar*
1 pinch salt and peper*
( * = or to taste )
Instructions:
For the Chicken: Preheat
oven to 400. Break down
the whole chicken into four
pieces, 2 quarter legs and 2
Breasts with the drumettes still
attached. Trim the breast from
its bone and cut the wings
o. Remove the neck bones,
gizzards, and giblets from the
cavity, and discard the heart
and gizzards. Set aside the liver,
and place the carcass, neck
bones and wings on a sheet
pan and roast in the oven at
400 until its golden brown,
ipping halfway. Marinate
the quarter legs and chicken
breasts with olive oil, thyme,
oregano, salt and pepper.
Massage well, cover and set in
the refrigerator to marinate for
2 hours or up to 24 hours.
For the Sauce: In a 10
quart pot, saut the mirepoix
mixture which is carrots,
celery, onions. When it starts
to caramelize, then add your
herbs bay leaves, thyme and
oregano, then the chicken
liver followed by the roasted
bones and cover. Next add the
tomato sauce and water, and
reduce at a medium low heat,
approximately 2-2 hours.
Once its reduced to about half,
discard the bones, bay leaf,
thyme and oregano. Salvage
as much vegetable as you can
(this why you had to cut them
in quarters). Place the stock
and vegetables in a blender.
Blend until smooth, and run it
through a ne meshed strainer.
Return sauce to the stove,
and add sh sauce, soy sauce,
sugar, and salt and pepper to
taste.
For the Vegetables: In
another pot, put the potato
and water and cook it until its
almost fork tender or al dente.
Remove the potato and cool it
in an ice water bath for about
3 min or until its cooled down.
Keep the hot water in the pot
and blanch the carrots and
parsnips and also cool down in
the ice water bath. Be sure not
to let the vegetables sit in the
ice bath for too long or it will
water log.
To Complete: Preheat oven
to 400. After the chicken has
marinated, heat a medium
saut pan on medium heat
and adds a tbsp. of oil. Place
the legs, skin down and render
the fat for about 4-5 min. Then
add the breasts, skin down,
and continue to cook for
an additional 4-5 min. Next,
discard the fat, ip the breasts
and legs and place the entire
pan in the oven at 400 for
10-15 min or until the internal
temperature of the chicken
reaches 160. If you dont have
an oven safe saut pan, simply
put the chicken on a sheet pan
before placing it in the oven.
While the chicken is in the
oven, cut the potatoes into in
half. Once the chicken is ready,
set it aside and let it rest. While
the chicken is resting, brown
the potatoes in the same pan
that you cooked the chicken
with. Then add the carrots,
parsnip and snap peas (if it is
available).
Plating: Put the sauce on
the bottom of the plate then
spoon the vegetables on top.
Gently place the chicken on
top of the vegetables and to
garnish, drizzle a bit of olive oil,
and a couple of fresh oregano
leaves.
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KARE KARE
BY ARLENE NUEZ
Ingredients:
3-4 lbs ox tail, beef feet and
beef tripe
1 cups Jif peanut butter
cup ground toasted rice
cup cooked bagoong
alamang
2 pcs brown or white onion,
diced
2 heads garlic, minced
1 tbsp atsuete or annatto
powder
4 pcs Japanese, Chinese or
Filipino eggplant
6-8 bundles (2-3 lbs) baby
pechay or bok choy
1 bundle (1 lb) sitaw or
Chinese long beans
cup canola or olive oil
8 cups water
1-2 tsps salt, to taste
cup peanuts, toasted and
ground up
Instructions:
1. Boil meat separately in 8 cups
water or until covered in a 4 qt.
pot for approximately 2-3 hours
or until tender. Boil meat for
approximately 30 minutes on
medium/high heat and then
simmer on medium/low heat
until tender.
2. Cook 1 cup raw rice in a
dry skillet over medium heat
until thoroughly browned and
toasted. Once desired color has
been achieved, cool completely.
Once cooled, process and
grind (food processor or coee
grinder) until it resembles our.
You may also substitute raw rice
with rice our and toast in a dry
skillet.
3. Take a small bottle of raw
bagoong alamang (any brand
will do) and drain the liquid.
Soak the drained bagoong in
2 cups of warm water for 30-45
minutes. Drain again.
4. In a small saucepan or skillet,
heat 4 tbsps of olive oil. Sautee
1 head of garlic chopped in the
hot oil. When browned, add the
drained bagoong alamang with
2 tbsp of white distilled vinegar.
Cook over medium heat until
all the liquid has been cooked
down. Serve as a condiment to
the kare-kare.
5. Slice eggplant on a bias,
inch thick. Season with 2 tbsp.
olive oil and salt and pepper.
Place in a cookie sheet lined
with parchment paper. Bake in a
pre-heated 400 degree oven for
20-30 minutes until tender.
6. Slice bok choy lengthwise in
half. Boil in beef broth or steam
until tender.
7. Cut Chinese long beans into
2 inch strips and boil in beef
broth or steam until tender.
8. In a stock pot, boil beef, tripe
and oxtails in water until tender.
Strain and keep the stock.
9. In a big pan or wok, heat oil
and atsuete powder.
10. Saut garlic, onions until golden
brown, then add the stock, toasted
rice and peanut butter. Bring to a
boil and simmer for 5-10 minutes.
Salt to taste.
11. Add tender cuts of beef and
simmer on low to medium for
an additional 10 minutes.
12. Plate beef with sauce and
top with cooked vegetables.
13. Serve with cooked bagoong
on the side and hot plain rice.
Winning
Recipes
|l|l|lK |/KlI|
THESE ARE RECI PES OF DI SHES PREPARED BY THE FI NALI STS DURI NG THE PRELI MI NARY ROUND OF THE COMPETI TI ON,
WHI CH WAS HELD AT SEASON S MALL I N MI LPI TAS ON SATURDAY, OCTOBER 22, 2011.
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PORK POCHERO
BY KRISTELA MENDOZA
Ingredients:
5 lbs pork bones
3 lbs pork butt + shoulder
8 diced tomatoes
1 teaspoon tomato paste
cup garbanzo beans
cup fava beans
1 onion
20 each of string beans
head cabbage
1 pint water
2 ears corn
Salt and pepper to taste
1 cup oil
Instructions:
1. Soak fava beans overnight.
2. In a roasting pan, combine
pork bones, tomato paste and
onion. Roast for 1 hour.
3. In a casserole, put the pork
and add some oil. Add other
ingredients and stir.
OXTAIL KARE KARE
By Jerrick Figueroa
Ingredients:
2 lbs oxtail, washed
3 tbsp oxtail fat
1 tbsp canola oil
1 head garlic, minced
2 onions, small diced
10 plum tomatoes, quartered
1 cup peanut butter
20 long beans, cut into 2 inch
pieces or left whole
3 Chinese eggplants, cut into
2-in pieces or left whole
2 tbsp annatto seed, soaked
in hot broth over night and
strained
Salt and pepper to taste
cup white wine
1 tbsp toasted rice our
Broth
Broth:
1 tbsp black pepper corn
3 bay leafs
3 cloves
1 onion, large dice
1 celery stick, large dice
1 carrot, large dice
1 bouillion cube
Peanut butter:
2 cups dry roasted peanut
butter
1 tbsp pepper annatto oil
(Place 1 cup oil and 1 tbsp
annatto seed and 1 hot pepper
of any choice in a container
and let sit in fridge overnight)
Instructions:
1. Combine all broth
ingredients in a pot and oxtails
with enough water to cover
everything and simmer for two
hours covered or until meat is
tender.
2. Take a cup of hot broth and
soak annatto seeds overnight.
3. After tender, cool and place
in the fridge over night with
annatto broth.
4. Skim o oating fat and
reserve for later use.
5. Take oxtails out and then
strain broth and discard broth
seasonings (carrot onion celery
cloves bay leaf )
6. In a large sauce pan over
medium heat, heat oxtail fat
and canola oil.
7. Saut garlic and onion until
soft.
8. Add tomatoes and peanut
butter until tomatoes are soft.
9. Add wine until reduced to
about a tea spoon.
10. Add broth and cook for 20
minutes and then add oxtails
and cook for another
20 minutes.
11. Add long beans and
eggplant and cook for 10
minutes.
12. Add a cup of annatto broth
and cook for an additional
5 minutes.
13. Add toasted rice our
and simmer until correct
consistency.
14. Season with salt and
pepper to taste.
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ISLAND PACIFIC SUPERMARKET BRANCHES
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FRANCO FINN
{ EMCEE }
Franco has been
captivating
audiences of all ages
at many live events
and concerts. He can
improvise like no
other and anything
goes. His energy
is outrageous. His
out-going personality
and positive attitude
are contagious!
Franco is in his 8th
Season as the In-
Arena Emcee and TV
Host for the Golden
State Warriors.
Previously, Franco
was a TV personality
& reporter for the
Oakland Raiders
and on-air radio
personality, reporter
and talk show host
for Radio Disney.
JOANNE BOSTON
{ JUDGE }
Joanne is a food
writer based in San
Francisco. She writes
for her personal blog
titled Jo Boston is
a Foodie at www.
jobostonisafoodie.
blogspot.com. Her
work has also been
used for CBS, SF
Stations YUM!
Blog, and other local
publications in the
City.
Along with fellow
food advocates,
she formed
kapaMEALya, a dining
group working to
promote Filipino
cuisine and the talent
of Filipinos in the
culinary industry.
LYNNE BENNETT
{ JUDGE }
Lynne is a Sta
Writer and Wine
Coordinator at
the San Francisco
Chronicle.
NANCY FREEMAN
{ JUDGE }
Nancy Freeman has
written about food
in the Bay Area and
beyond for close
to 20 years and
considers herself
an advocate for
popularizing Filipino
food in the US. She
is currently president
of the Asian Culinary
Forum. Last year she
organized ACFs chefs
panel for its Filipino
Flavors symposium
and co-produced
a pairing of Filipino
food and wine. In
2007, she served as
president of the San
Francisco Professional
Food Society.
Nancy lived in
the Philippines for a
number of years, and
still retains strong ties
with friends, family
and food there. Her
personal repertoire
of dishes includes
many Filipino dishes
and she cannot get
through a serious
cold without a pot of
arroz caldo.
RON BILARO
{ JUDGE }
Ron Bilaro is a
successful private
chef, event organizer
and television show
host currently based
in Chicago.
Aside from hosting
Eat and Ron on The
Filipino Channel, a
culinary adventure
across America, Bilaro
is working on his
second recipe book
Cooking Privately
with Chef Ron Bilaro.
This will be his rst
e-Book.
Bilaro hosted his
rst TV program Life
Pinoy Style, a cooking
and lifestyle show
from 2006 2011;
and was a food
columnist for The
Chicago Tribune
(Dishing with Ron
Bilaro) from 2004
to 2007 which also
appeared at The
Baltimore Sun of
Baltimore, Maryland
and Sun Sentinel of
South Florida. Has
worked a sous chef
to Chef Art Smith,
personal chef to
Oprah from 2003 to
2005.
ROSE RAVASCO
{ JUDGE }
Associate Editor
& New York
Correspondent, Rose
C. Ravasco is
originally from the
East Coast and lived
in San Francisco
for over 10 years
before relocating
to New York City.
She has a degree
in food marketing,
and in her free time,
she is constantly in
search of her next
great meal. With
a background in
Interior Design and
Event Planning, she
frequently plans
events professionally
and for friends.
She also has
written several
food blogs, called
RaptorsDelight.
com, SFFoodMaven.
com which is now
UrbanFood Maven.
com, which involve
writing about
anything food-
related from reviews,
photography, recipes
and general musings
and views on food.
Emcee &
Judges
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ALWAYS FREE.
ALWAYS LOCAL.
THE SAN FRANCISCO EXAMINER IS A PROUD SPONSOR OF
KULINARYA: A FILIPINO CULINARY SHOWDOWN
PICK-UP
Featured in the
Thursday, Jan 26
Examiner Paper
PICK-UP
No Limit
Gaming Guide
Featured in the
Friday, Jan 27
Examiner Paper
PILI PESTO ANGEL HAIR PASTA
BY GLENDA BARRETO OF VIA MARE
Ingredients:
2 cups loosely packed basil leaves
cup parmesan cheese, grated
1 pc garlic clove, halved
tsp salt
1 tsp shrimp powder
cup pili nuts, toasted
cup olive oil
60g angel hair pasta
Instructions:
Cook the pasta in boiling salted
water following packaged directions.
Drain and set aside.
Place the basil, cheese, garlic and
salt in a food processor, then cover
and pulse until chopped. Add half
of the nuts, cover and process until
well-blended. While processing,
gradually add oil in a steady stream.
Toss cooked pasta with the pesto
until well-combined. Top with
parmesan cheese and the remaining
pili nuts and serve.
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5
he PILI NUT has arrived with
all the requisite promotional
collateral, touting the prized nut
as a new Philippine health food
item that stands alone on its own merit or
as a mainstream food ingredient. During the
2nd Kulinarya: Filipino Culinary Showdown,
the Pili nut takes center stage in a special
presentation and separate competition that
is open to everyone, focused on savories
and sweets.

Here are some facts about Pili nuts for
your Filipino culinary adventure at
Kulinarya:
1. It has the texture
of a walnut and the
avors of a macadamia-
c a s h e w - a l mo n d
mix, a Pili nut foodie
proclaims. She adds, In
other words, DIVINE!
2. The Pili nut is going
mainstream as an
export product, an indigenous fruit that is
mostly found in the Bicol Region, Philippines,
where 82% of the nuts is produced. Its kernel,
which is the raw material used, is cooked
into a variety of confections. These products
are packed and displayed in glitzy stylized
wrappings or transparent containers.
3. A recent professional survey done in the
USA concluded that the sweet crispy Pili nut
preparation, also known as Pasalubong
from Bicol, is the favorite cooking method.
4. The Pili nut from the Philippines has
traditionally been organically produced with
the major source of the kernel coming from
31 to 100 year-old trees. With the increased
demand for Pili, more trees and land have
been developed in the Bicol region. Today,
the older trees make up for 34% of the tree
inventory and 66% are those newly-planted
trees up to 30 years old. Studies show that
the Pili tree is most productive when it is 21-
30 years old. The kernel-bearing capability
is similar at the 11-20 years and 31-older
stages.
5. You may not be able to eat raw Pili nuts
but as prepared nuts, they come with health
benets. According to
www.PiliNuts.org, Pili
nuts provide a rich
source of heart healthy
omegas, which play an
important role in brain
function and may aid
in the prevention of
cardiovascular disease.
They contain all eight
essential amino acids, which have been
found to support healthy blood sugar levels,
development of muscle tissue, hormone
production, energy regulation, healthy bones
and skin, brain balance, liver detoxication,
and nerve cell health. It also contains many
bio-available minerals, including the highest
magnesium content of any nut. Magnesium
helps support healthy nerves, muscles and
bones.
Lets go Pili! Lets go Filipino!
4(% 0),) '/%3 '/52-%4
LORNA LARDIZABAL DIETZ
PILI-STUFFED CHICKEN
BY GLENDA BARRETO OF VIA MARE
Ingredients:
1/3 cup cream cheese
1 tbsp red & green pepper, roasted
and chopped
5 g garlic, chopped
1 tbsp pili, toasted, coarsely chopped
1 tsp parsley, chopped
2 pcs chicken breast, boneless and
skinless (approximately 150 g each)
tsp salt
1/8 tsp freshly ground black pepper
tsp butter
Instructions:
Combine cheese, garlic, red and
green pepper, pili and parsley in a
small bowl. Set aside.

Cut a small slit at the upper portion
of each chicken breast to form a
pocket. Stu pili mixture into each
chicken breast. Secure each chicken
breast with a wooden pick. Season
chicken with salt and pepper.
Heat butter in a large pan over a
medium heat. Add chicken to pan
and cook for 6 minutes on each
side or until done. Remove from
pan; cover and let stand 2 minutes.
Remove wooden picks from chicken
and serve.
Pil i Nut
Cookof f
This years KULINARYA includes a special PILI NUT COOKOFF, in search of new and
creative uses of the Philippine Pili Nut in salads, entrees and desserts. Pili Nut is one
of those uniquely Pinoy kind of ingredients, often eaten in candied or sweetened
form. Up-and-coming and celebrity chef-testants are asked to bring a cooked dish to
the event. This cooko is open to the public and to all skill levels, and there is no fee
to participate. A distinguished panel of judges will select the winner based on taste,
presentation and creative use of the Pili Nut. The winner of the Pili Nut Cooko will
receive a travel package to the Philippine provice of Bicol. The goal of the Cooko is
to showcase the versatility of the Pili Nut as a cooking ingredient and to celebrate the
culinary talent of local chefs.
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*
n the Philippines, Green Cuisine
is synonymous with natural,
organic, healthy, earth-friendly,
unprocessed, up-cycled, and
recycled.Its denition keeps evolving,
propelled by peoples creativity,
innovation, and common sense.

Has the development of Green Cuisine
been widely accepted by Filipinos?
Lets review some developments in the
Philippines and then, YOU can decide!

1. Although World Vegetarian Day is
celebrated every year on October 1, the
Philippines celebrates the whole month as
International Vegetarian Month.

2. A top 10 List of the nest vegetarian
restaurants in the Philippines was
compiled by PETA (People for the Ethical
Treatment of Animals). Browse through
this list at http://bit.ly/zAivBh .

3. The Nurturers of the Earth a support
group for earth-friendly parenting and
lifestyle, and vegetarians organizes
events, meet-ups and cooking classes for
vegetarians and want-to-bevegetarians.
The group was started by Nona D.
Andaya-Castillo, an International Board
Certied Lactation Consultant (IBCLC) in
2004 when many of her patients were told
by their doctors to stop breastfeeding
because either they were sick or their
babies were sick. Menu options and food
Qijmjqqjoft;!Xifsf!Hsffo!Dvjtjof!
Nfbot!b!Ifbmuijfs!!Mjgftuzmf
LORNA LARDIZABAL DIETZ
for thoughtcan be found at http://
vegetarianphilippines.weebly.com.

4. The Philippine Department of Agrarian
Reform (DAR) is committed to the
development of the Greenlifestyle.
Bringing in early pioneers such as DARs
Undersecretary Jerry JingPacturan
ensures that ongoing developments are
being initiated to guarantee food safety
and quality of organic produce and
products that protect both producers
and consumers. Look up RA 10068 or the
Organic Agriculture Act of 2010.The
facilitation of standards development
for various sectors and support for
certifying bodies such as the Organic
Certication Center of the Philippines
(OCCP) is another. It is OCCPs advocacy
to increase the consumption of organic
products and set-up of regular weekend
markets for certied organic products
as contributions to these exciting
developments.

5. Engineer Nestor Archival of Talamban,
Cebu City opens his home to eco-tours.
He might oer you a taste of his home-
grown Malunggay Green Smoothie,a
blend of Malunggay (Moringa oleifera)
leaves, Kamote tops (Ipomoeia batatas
Linn), foster bananas, and mango pulp.
Organic, alive, and delicious!http://
HouseCloseToNature.com.

6. Chef Ojie Relojs (Chief Instructor
of the Center for Culinary Arts in
Manila) message to lobbyists is to
continue studying and harnessing the
potentials of local ingredients (that
are) yet to be discovered.At Loqal.ph,
Chef Ojie mentions examples such as
lemongrass, batwan (a citrus fruit used for
cooking by Ilonggos) and galangal.

7. Rural community markets and retail
stores operated by womens groups never
really left Green Cuisine out in the cold. In
Mindanao, local womens federations and
cooperatives manufacture and distribute
Dulao (Turmeric) Tea, Avocado Tea, and
Ginger Tea to local residents.

8. The Philippine government is
encouraging farmers to increase coee
production in 2012. One major area that
the Department of Agriculture is looking
at is the setting up of post-harvest
facilities all over the country that will
boost income of coee farmers. For lovers
of organic coee in the Philippines, this
is good news since the government has
made inroads in identifying future sites
for new coee plantations.
PACIFIC AIR LEISURE SERVICES | 447 SUTTER STREET, SUITE 808 | SAN FRANCISCO, CA 94108 | PacicAirLeisure@sbcglobal.net
TEL: (415) 981-0540
NOW HI RI NG!
We are looking for Travel Agents
and Individuals interested in
the Travel Industry
FAX: (415) 981-0541
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Trending, a term for most-talked-
about topic being discussed on Twitter,
is very much a part of the Philippine De-
partment of Tourisms (PDOT) campaign
to attract more visitors with its new
slogan, Its more fun in the Philippines!
The much-awaited campaign focuses
on the countrys core strength, singling
out what no other destination can oer
and that is the Filipino people.
For example, the Lonely Planet
guidebook calls Filipinos among the
most easygoing and ebullient people
anywhere.
Our strategy is simple: while other
countries invite you to observe, Filipinos
can promise a more heartfelt and
interesting experience. Wherever you
go, whatever you do in the country, its
the Filipinos that will complete your
vacation and will make your holiday
unforgettable, says the new Tourism
Secretary, Ramon Jimenez, Jr.
Secretary Jimenez explains that FUN
is a very simple word that everyone in
the world understands.
Were going viral because that is
where the Filipino is dominant. We have
real power in the Web and we should
use it, he adds.
Timi Stoop-Alcala, a social business
analyst and content strategist, empha-
sized the importance of integrating
a campaign with social touchpoints,
especially after PDOTs previous
slogan failed to gain traction with the
general public and online inuencers.
Ms. Stoop-Alcalas case study in 2010,
Philippines tourism rebranding could
have harnessed the wisdom of crowds,
available online at http://bit.ly/ziGyCh,
had stated: Such a high-engagement
brand shouldve leveraged public
participation by strategically integrating
the role of online inuencers and social
media in the whole project cycle.
Its more fun in the Philippines!
trended immediately on Twitter after its
launch.
The long-awaited idea was devel-
oped by advertising agency BBDO
Guerrero, appointed in December 2011
after an exhaustive pitch overseen
personally by Secretary Jimenez himself
and approved by the President and
members of the Cabinet.
Early observers of the slogan have
taken ownership of the campaigns
inclusive embrace of the internet and
imbued its positive merits with their
own interpretations through creative
posters that are being distributed in
YouTube and other social media such
as Facebook and Twitter. Boboi Costas,
a travel writer and consultant who had
successfully trained a group of sher-
folk in Aloguinsan, Cebu to become
eco-tour guides for the Bojo River,
Aloguinsan River Cruise, was among the
creatives who contributed their versions
of Its more fun in the Philippines!
On YouTube, PINASWATCHER6
uploaded a video about the slogan and
included some comments from friends
and colleagues. Among the comments
PINASWATCHER6 shared, it was Ted
Tes note on Facebook that resonated
positively with many readers: For some
strange reason, when the new tourism
tag line Its more fun in the Philippines
was revealed, I identied with it. It
wasnt the graphics, the colors or even
the slightly awkward way the sentence
was written. It took some moments of
thinking before I realized why: it wasnt
just a sentence, it was the start or end
of a sentence. It is an open-ended invi-
tation to complete the sentence and to
take part in a conversation on some-
thing that I, and Filipinos everywhere
else, know that it IS more fun in the
Philippines.
Noemi L. Dado, @momblogger, of
BlogWatch.tv explains in a posting at
http://bit.ly/yYnhIt how everyone can
get involved in the campaign.
Just tweet about things that are
more FUN in the Philippines and tag
it with #ItsMoreFunInThePhilippines
#1ForFun.
To make your own #ItsMoreFun-
InThePhilippines meme (i.e. A meme is
any unit of cultural information, such
as a practice or idea, that is transmitted
verbally or by repeated action from one
mind to another), click on http://bit.ly/
z6NeBg.
20#,"',%_'NbM+IL?$OH
CHNB?.BCFCJJCH?M`
BY LORNA LARDIZABAL DIETZ
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5
hrough these past recent
years CAS has sought to
highlight the richness
and the importance
of protecting and conserving the
Philippines rich natural resource
heritage. One such showcase of its
endeavors is its Philippine Coral Reef
Exhibit at the Academy. Another is
its recent 6-week Scientic Research
expedition to the Philippines from
April to June 2011 the biggest it has
ever launched. With this expedition , it
sought to record and make discoveries
on the diverse Philippines terrestrial
and marine life, and to inform and
educate the people on the importance
of protecting and conserving these
habitats and organisms. The expedition
has identied as many as 500 new
species and highlighted the threats
to these natural resource treasures.
For additional information about the
expedition, visit the Academys website
at http://www.calacademy.org/science/
hearst/.
2
he Philippines is blessed
with a rich environment and
friendly, artistic, and
hardworking people
who have a ready
smile for everyone. Here is
our Top 10 Things To Do that
promises to be more fun in
the Philippines whether
this is your rst or 10th visit.
See Some Sights. Do you
want to see the smallest active
volcano in the world? Or
well-preserved, Spanish-style
architecture in the historic town of Vigan?
Or other UNESCO World Heritage Sites
such as the Banaue Rice Terraces?
Enjoy the Beach. The archipelago is a
tropical country blessed with one of Asias
longest coastlines, approximately 36,289
kilometers. It has more than a handful of
beaches, many with ne, powdery white
sand and clear, warm turquoise waters.
Dive. The Philippines, Asias Divecapital,
is located at the tip of the Coral Triangle
the center of marine biodiversity in
the world. If you are a diving enthusiast
or someone looking for
a unique underwater
experience, then the
Philippines is denitely
for you.
Engage in your Favorite
Outdoor Activity. The
Philippines oers a wide variety
of outdoor adventures for the active
individual from playing a few rounds
of golf, snorkelling and swimming
alongside whale sharks, surng, mountain
trekking and climbing, white river
rafting to kayaking at the worlds longest
underground river.
Relax, Rejuvenate, and Pamper
Yourself with a Spa Treatment. There
is nothing more relaxing than enjoying
the countrys world-class spa facilities,
from the traditional Filipino healing
massage/touch
therapy called
Hilot to Shiatsu
or Swedish
massages.
Feast on
Culinary
Specialties.
When visiting
the Philippines,
be sure to have
a little allowance
(for gaining weight) since you will surely
be savoring the best of the Philippines
gastronomic culture and heritage as well
as its fusion-cuisine incarnations.
Shopping in World-Class Shopping
and Bargain Centers. Rich in bargain
and variety, most shopping places have
everything from designer brands to
handicrafts and tourist items.In the
metropolitan areas, look for the tiangge,
the Filipino version of the ea market,
which oers quality items at bargain
prices.
Watch World-Class Performances.
Year-round, the Philippines is home to
many world-class artists and performing
talents who are featured at various
entertainment and cultural venues. The
works of world-class Filipino painters and
contemporary visual artists can be viewed
in many of the countrys museums
and galleries.
Enjoy and Unwind in
the Countrys Unique
Nightlife. Every major
city of the country has
a number of nightlife
activity hubs that features
restaurants, cafs, bars,
clubs, and karaoke bars --- all
promising a good time of fun
and entertainment.
Experience the Countrys Rich Culture.
Filipinos love to celebrate, whether it is
about faith, love for country, or family.
The festive nature of Filipinos organically
evolved into the countrys hundreds of
annual Festivals and Fiestas. There are
as many festivals as there are towns
--- and when you attend and enjoy a
Filipino Festival, you come closer to
understanding the culture of its people.
EXPEDITION:
PHILIPPINES
Clockwise from top left: Eatounaria (Soft coral), Laughing Cicada, Myrianida (worm), Selaginella (spike
moss), Umbellufera2 (coral), Pteroides 1( Sea Pens), Swell Shark and Nembrotha 2 (nudibranch).
TOF 1O THN6!
AMON6 MAN7 OTHER!}
TO 0O N THE FHLFFNE!
BY GAB AGCAOILI
PHOTOS COURTESY OF
CALI FORNI A
ACADEMY OF
SCI ENCES
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PISTA: Its Fiesta Time!
Festival Food in the Philippines
B
lmost every day of the year,
in the countless barangays,
1500 towns, 115 cities,
and 79 provinces in its more that
7,100 islands, the Philippines boasts
of many colorful and historically
interesting Fiestas and Festivals.
Fiestas and Festivals are often
religious in nature, sometimes
purely secular. But they are always
socio-cultural events woven deeply
into the texture of Filipino life. The
Filipinos, after all, are gregarious,
fun-loving, sociable, communitarian
and hospitable traits best
demonstrated in the many estas or
festivals throughout the country.
Fiestas are packed with a variety of
activities street dcor, novenas,
processions, and Grand Eucharistic
Celebrations, parties, and annual
grand balls, parades, street dancing
and reworks, indigenous games
(palaro), zarzuelas and moro-moros,
folk music and dances, esta queen
coronations, cock-ghts (sabong),
talent contests, bazaars and trade
exhibits, carnival ferias and many
more. Folk elements dene the
festive mood and add pomp and
pageantry. The evolution and
interplay of the old and modern
arts, belief and customs reveal much
about the Filipino psyche.
Whoever or whatever the esta
is held in honor of, Filipinos make
sure to outdo themselves in their
acclaimed passion for hospitality.
Fittingly, a festive table heaving
with food is indispensible. Fiestas
are a time for reuniting with family,
extended family, friends, and
neighbors. The table is the focus of
conviviality.
Fiesta tables showcase the best
cuisine the host can oer. The dishes
are therefore, by denition, out of
the ordinary and made available in
compulsorily excessive quantities.
The mood is of success, plenty, and
prosperity.
The old practice of asking relatives,
friends, and neighbors, to assits
in the preparation for a Fiesta is
vanishing. It is becoming customary
to contract caterers to handle food
preparation in these accelerating
times. But the spirit of celebrating
and sharing still pervades. The food,
even if catered, is cooked with the
same aection and tastes just as
good.
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"
side from the countrys
well-known diverse natural
and man-made attractions,
Philippine food remains
to be one of the countrys best-kept
secrets as it is still relatively unknown in
many parts of the world.
Philippine Cuisine features a spicy
blend of various cultures - a legacy left
by past colonizers. The mixture of Malay,
Chinese and Spanish inuences have
complemented the Filipinos way of
traditional cooking style, which resulted
in a uniquely Filipino gastronomic
treasure. Popular dishes adopted from
Chinese are lumpiang shanghai and
pancit; while several traditional dishes
still retain their Spanish names such as
mechado,menudo, and pochero.
There are a handful of destinations
in the country that are well-known
for its food. For instance, Bicol, and
Bulacan (in Luzon) are famous for its
sweets while Negros, Iloilo, and Cebu
(in the Visayas) are known for lechon
and otap. On the other hand, Antipolo
(in the Province of Rizal) is popular for
its suman, kasoy and mangga and
Ilocos (likewise in Luzon) is known for its
longganisa, and pinakbet.
Each region has its own treasure to
boast, such as the freshest fruits and
vegetables grown in Trinidad Valley
in the Mountain Province (Cordil-
lera Region). Pampanga (in Luzon)
is known for its sweet meat, such as
tocino. Batangas (in Luzon) is famous
for its tender juicy meat called bulalo
and its robust coee beans. Bicols (in
Luzon) most popular cuisine laing and
bicol express is known for the use of
coconut milk and lots of spices. Cebu
and Palawan (in the Visayas) serve fresh
seafood, seaweed salad; and the sweet-
est mangoes. Iloilo (in the Visayas) is
popular for its pancit molo and la paz
batchoy. Davao (in Mindanao) is famous
for its inihaw na panga and exotic fruits
like durian,pomelo, mangosteen and
rambutan. Zamboanga (in Mindanao)
serves some of the most delicious
prawns, crabs, lobsters and curacha.
One of the most popular Kulinarya
Destinations is Quezon Province.
Quezon is not only well-known for its
harvest festivals during May but also for
its culinary specialties such as long-
ganizang Lucban (native sausage),
pancit habhab (native noodles served
on banana leaf ), the kiping (both a
delicacy and ornament during the
Pahiyas festival) and broas (local
ladyngers). Also worth watching
is the pandanggo-awit, a tradition
practice that features the lambanog;
a local vodka-like drink which is one of
the provinces most popular alcoholic
products.
Other itineraries being developed
are the Kulinarya Bicol Tour which oers
visits to the provinces of Albay and
Sorsogon. The tour also allows the tour-
ists to taste the regions specialties such
as pinangat (native foie gras), Bicol
express (a native dish cooked with lots
of hot chili peppers) and desserts made
with the Pili Nut.
Other destinations being developed
are Kulinarya Batangas; Lipa - featuring
lomi (native noodles) and sinaing na
isda (steamed sh) with an optional
visit to The Spa at San Benito and Taal
featuring tawilis and various sweets
such as panutsa (caramel peanuts) and
bukayo (sweetened coconut).
PHILIPPINE CUISINE IS THE COUNTRYS
NEXT TOURIST ATTRACTION
T
he Philippine Department of
Foreign Aairs, Department of
Tourism and the Department
of Trade and Industry once
again join hands for the coordination
and organization of the annual
Ambassadors, Consuls General, and
Tourism Directors Tour (ACGTDT) of the
Philippines.
Now on its 7th year, the ACGTDT is a
program that highlights the Philippines
as a wholesome and attractive holiday
destination which encourages North
Americans to experience and enjoy the
rich Philippine culture and the world-
renowned Filipino hospitality.
The Basic Tour is on July 11-15 and
the Optional Post Tours will be on July
15-18, 2011. The Basic Tour covers the
round trip international airfare to and
from Manila, hotel accommodation
(based on twin sharing) at the Dusit
Thani Hotel in Makati, daily buet
breakfast, daily lunch, a city tour of
Metro Manila, a welcome dinner with
cultural show, an out-of-town day trip
featuring Kulinarya destinations or a
historical tour of Corregidor, a visit to
the Manila Ocean Park, and a historic
wreath laying ceremony at the Rizal
(Luneta) Park.
The highlight of the tour is an
audience and a photo-opportunity with
Philippine President Benigno Simeon
Aquino III, and a tour of Malacaang
Palace and its museum.
After completing the Basic Tour in
Metro Manila, participants may opt
to avail of the post-basic tours for an
additional fee. The destination choices
include Bicol (Legaspi and the Mt.
Mayon area), Cebu/Bohol (beach,
culture, chocolate hills, tarsier), Boracay
(eco-tourism, beach, water sports),
Puerto Princesa, Palawan (underground
river, beach, eco-tourism, country-
side), Davao (mountainscape, arts
and culture, beach, culinary), or Iloilo/
Bacolod (beach, festival, culture, and
cuisine).
Like in the previous years, hundreds
of participants are expected to join
this years tour, and they will be
introduced to the countrys leading
tourist destinations, to niche products
and activities like adventure, health and
wellness, and entertainment. Interested
participants will also have the option
to learn more about potential areas for
investments, livelihood, business and
retirement.
The annual ACGTDT aims to promote
the Philippines as a top-notch tourist
destination to second and third
generation Filipino-Americans not
just as the homeland of their parents/
grandparents, but as a tropical paradise
where they may always feel at home;
making them speak positively and
promote vigorously the archipelagic
wonder that they may call their own.
For registration and other
information, please contact the
Philippine Embassy, Philippine
Consulate General or Philippine
Department of Tourism Oce
nearest you or log on to
ww.experiencephilippines.org.
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I|t || /llIJI: |tta Mart |tt|||a I||s tsrl
BY J UAN GAB R I E L AGCAOI L I
||||K/|\/. / ||||||K ||||K/|\ |WJWK 1/K|/|\ ZJ|Z ll
www. TheI ntramuros. com
101 BRENTWOOD DRI VE
SOUTH SAN FRANCI SCO, CA 94080
650. 877. 7736
OL D MANI L A
COOL SOUNDS
MODERN TAST E.
CELEBRATE SPECIAL OCCASIONS
AND ENJOY LIVE ENTERTAINMENT
AT INTRAMUROS!
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RESTAURANTS
Auntie Ems Fine Foods & Pastries
1127 El Camino Real
South San Francisco, CA 94080
650. 588. 6068
AuntieEmsFineFoods.com
Auntie Ems Fine Foods and Pastries
serves quality Filipino pastries/
delicacies like Auntie Ems special
ensaymada, bibingka, empanada and
other Filipino favorite snacks. Catering
services is available.
Mon-Sat 11:00am-7:00pm;
Sun 10:00am-4:00pm
Dampa Restaurant
2960 Adobe Plaza,
Castro Valley Blvd.
Castro Valley, CA 94546
650. 871. 8644
dampa@att.net
Goldilocks
3565 Callan Blvd.
South San Francisco, CA 94080
goldilocks.com
Intramuros Restaurant
101 Brentwood Dr.
South San Francisco, CA 94080
650. 877. 7736
info@theintramuros.com
TheIntramuros.com
Enjoy elegant dining, wonderful
ambiance and nest Filipino, Spanish
and Asian fusion cuisine. Oers onsite
banquet facility, veranda seating, o-
site catering. Premiere entertainment
center with live music, DJs at Intra
Lounge & Bar / Concerts at Music Hall.
Tue-Sun Lunch 11:00am-2:00pm;
Dinner 5:30pm-9:30pm; Intra Lounge
5:00pm-12:00am; Fri-Sun 5pm-2am;
Closed on Mondays.


Mekeni Restaurant
6339 Mission Street
Daly City CA 94546
650. 992. 6020

Midway Cafe
450 Golden Gate Avenue, 10th Floor
Federal Bldg.
San Francisco, CA 94102
415. 865. 5495
Patio Filipino
1770 El Camino Real
San Bruno, CA 94066
650. 872. 9888
PatioFilipino.com
Oering delicious Filipino & Spanish
dishes in a classy setting. Host parties,
banquests and catering services. Mon-
Thu Lunch 11am-2:30; Dinner 5:00pm-
9:30pm; Fri-Sun 11:00am-9:30pm;
open 7 days a week
Tastebuds Restaurant
582 San Bruno Ave W.,
San Bruno, CA 94066
650. 583. 0899
TastebudsCuisine.com
The Coee Adventure Company
1535 Landess Avenue, Ste 141
Milpitas, CA 95035
svpena29@gmail.com
www.coeeadventureco.com
The Naked Chorizo
415.425.7115
nakedChorizo@yahoo.com
twitter.com/senorsisig
facebook/senorsisig
A Filipino food truck serving uncased
native pork chorizo, Bacolod-style.
DI STRI BUTORS /
GROCERY STORES
Datu Puti
robreyes100@gmail.com
Heavenly Ice Cream
650. 743. 8658
heavenlyicecream@yahoo.com
Island Pacic
IslandPacicMarket.com
Mama Sitas
14734 San Pablo Ave.
San Pablo, CA 94806
510. 858. 4215
pearlparmelee@yahoo.com
Ramar Foods
539 Garcia Avenue
Pittsburg, CA 94565
925. 432. 4267
RamarFoods.com
Seafood City
SeafoodCity.com
Sun Tropics
925.548.5202
sharon.sy@suntropics.net


WI NES & SPI RI TS
Eden Canyon Vineyard
1919 Calf Canyon Highway
Creston, CA 93432
805. 238. 1241
EdenCanyon.com
Cort Riva Vineyard
1724 Alan Dr.
Penngrove, CA 94951
707. 665. 5698
CorteRiva.com
Genevive Wine
415. 822. 2222
GeneviveWines@gmail.com
GeneviveWines.com
VuQo Premium Vodka
info@VuQo.com
VuQo.com
'JMJQJOP%JOJOH(VJEF
Philippine Tourism Oce
447 Sutter St., Ste 507
San Francisco, CA 94108
415. 956. 4060
ExperiencePhilippines.org
Alliance Vacation Planner
20380 Town Center Lane, Ste. 2225
Cupertino CA 95014
650.515.1016
romeo.staralliancetravel@yahoo.com
Bluzands Tour & Travel
323 Geary St., Ste. 315
San Francisco, CA 94102
415. 981. 4344
bluzands@sbcglobal.net
BluzandsTravel.com

Eurasian Travel
98 Marshall Way
Daly City, CA 94014
650.755.1475
cristirangasajo@comcast.net
Fil-Am Association of Travel Agents
in America (FAATAA)
415.564.7779
Jesus.Sabolboro@gmail.com
Keith & Charles Travel
1707 Cayuga Avenue
San Francisco, CA 94112
415.584.8208
415.265.0529
okctsf@att.net
GTTravel.com

Linsil Travel
150 Sickles Avenue
San Francisco, CA 94112
415.239.4200
linsil26@yahoo.com

Manila Travel International
888 Paris St., Ste. 205
San Francisco, CA 94112
415.391.8266
manilatravel@gmail.com
Pacic Air Leisures
447 Sutter St., Suite 808
San Francisco, CA 94108
415. 981. 0540
PacicAirLeisureServices.com
Philippine Airlines
447 Sutter St., 2nd Floor
San Francisco, CA 94108
415. 217. 3150 T
415. 391. 0662 F

Travel the Finest
415.810.2377
travelthenest@yahoo.com
Yoogle Travel
2965 South Court
Palo Alto, CA 94036
650.494.1153
jokramer8@gmail.com
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Available at:
*WESTERN UNION ALSO MAKES MONEY FROM CURRENCY EXCHANGE. Vic Sotto is the ofcial ambassador of Western Union for the Filipino community.
2011 Western Union Holdings, Inc. All Rights Reserved.
www.ExperiencePhilippines.org