Cream of the Crop

Two food jour­nal­ists list down el­e­ments for the ul­ti­mate feast

Red Magazine - - Devoured -

“I love the McGuigan Caber­net Mer­lot 2013 from Ar­ti­san Cel­lar Door so much that I make sure I have some in stock at home all the time.”

“One of the best restau­rants to open this year is Bucky’s in Pobla­cion. Chef Justin Golangco’s Baked Ziti is just off the charts: slightly tangy tomato sauce, ragú that packs a punch, and cheese that’s baked to a crisp. Just sub­lime.”

“My ap­pre­ci­a­tion for bread changed ever since I met Richie Mana­pat and tried his ar­ti­sanal goods. Lov­ingly made by hand and for hours, his sour­dough pan­desal should be a pantry sta­ple.”

“The best ap­pe­tizer-slash-con­ver­sa­tion piece for any gath­er­ing is the smoked salmon caviar pie by Art of Pie. It gets the party started.”

“The Ital­ian cheeses of Casa del For­mag­gio are not only of good qual­ity, they are also made in Ne­gros.”

“Tokyo Milk Cheese Fac­tory’s range of prod­ucts, par­tic­u­larly the salt and camem­bert va­ri­ety. It’s just some­thing I can’t get enough of.”

“AWC Fine Wine has an ex­ten­sive wine se­lec­tion.”

“Freshly made pasta by Mas­simo Varonesi of VaBene Pasta Deli is so good to use for cook­ing.”

“Some of my fa­vorite crois­sants and pas­tries are made by Wild­flour. I’ll also make a case for L’Ar­ti­zan’s breads.”

“Bac­chus has this, as well as any­thing premium.”

“Terry’s Se­lec­tion has a thought­ful cheese as­sort­ment. You’ll find stuff here that you won’t find any­where else.”

“Bizu has these beau­ti­fully crafted Christmas bis­cuits.”

JJ YULO chef

F&B Re­port ed­i­tor AN­GELO COMSTI

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