Existence is Elsewhere
Talented sculptor Daniel dela Cruz recently staged an exhibit titled Existence is Elsewhere at the new exhibition space Art Cube Gallery in Makati City. Existence is Elsewhere was the sculptor’s way of celebrating his 50th birthday and fittingly, he created 50 sculptural works in mixed metals and clear transparent resin. The title of the exhibit was a quote from the French surrealist André Breton and this quote spurred Dela Cruz to contemplate on man’s transitory existence on earth. Noted art critic Cid
Re yes remarked ,“Dela Cruz has transformed man into a metaphorical being, caught and portrayed in every possible human state, from the heights of exultation and expectation to the depths of despair and rage. Seeking another plane of existence, man sees his present life as a mere illusion, a distortion of reality, perhaps a figment, or worse, a hallucination of God’s imagination.”
Friends and family came to view the wonderful exhibit while enjoying food catered by (Art Cube Gallery is at 2/ F, Karrivin Plaza, 2316 Chino Roces Ave., Makati City. For inquiries, call 577-2990 and 0917-3296273 or e- mail artcubephilippines@gmail.com.)
F a mo us New York barbecue joint Mighty Quinn’ s brings to Manila its mouthwatering slow- cooked delights for all of us to experience.
The St a nd a rd Group, now on its fifth year in the industry, has worked with master soft he kitchen. Through the years, it has introduced to Pinoy foodies “Katsu Master” Kazuya Takeda for Yabu; “Ramen King” Shigemi Kawahara for Ippudo; and now, the “Barbecue King of New York” Hugh Mangum for Mighty Quinn’s.
Mangum, the restaurant’s founder and pit master, recently f lew to Manila to treat food lovers to Mighty Quinn’s slow-smoked meats like pulled pork, beef brisket, chicken wings and Brontosaurus ribs, which are huge slabs of meat that fall off the bone.
Man gum says his approach to Mighty Quinn’s meats is simple. “It’s all about sourcing the best quality ingredients and cooking it old- school style with wood and time, adding just the right amount of salt and spice to let that lovely marriage of process a nd product evolve into something beyond ordinary.”
Mighty Quinn’ s is perhaps the fastest rising barbecue chain in the US. Since it opened its first branch in the East Village in 2012, Mighty Quinn’s now has eight branches spread across Manhattan, Brooklyn and New Jersey. Its international locations include Taipei, Dubai, Tokyo and Manila.
With enough brisket and a full- menu offer to fill up almost 500 hungry bellies daily, Mighty Quinn’ s garnered hefty media attention with the
New York Times scoring it as the highest-rated barbecue (2 1/ 2 stars) in New York, a rare feat for fast-casual restaurants. Soon after, the same newspaper named Might y Quinn’s as Most Prized Performer and one of the Top 10 Best Restaurants of 2013.
The Standard Group has brought in the restaurant to show that its slow- smoked goodness transcends countries and cultures and brings them together in a universal love for good, old- fashioned barbecue.
( Visit Mighty Quinn’s at 3/ F, Mega Fashion Hall, Megamall, Mandaluyong City.) (Follow me on Instagram @pepperteehankee.)