The Good Stuff: Best Finds Going Into 2013

Better late than never, so they say, and these delectables are definitely some of the noteworthy dishes I have tried this year.  So good, in fact, that I could not allow the year to end without sharing them with all of you.

Hai Chix & Steaks’ US Angus Porterhouse

Think Mamou- even Peter Luger- but a fraction of the price you’ll pay for the same cut of meat in fancier steakhouses.  Prepared by Enderun-trained chefs, Hai Chix’s porterhouse is best cooked medium to medium rare, allowing the soft, flavorful meat to take center stage with minimal seasoning.  This is obviously borne from an understanding of and respect for good ingredients, a by-product of the chefs’ travels and training in Michelin-starred restaurants in Paris and the US.

The streamlined décor of the establishment evokes the same quiet confidence as the food coming out of the kitchen.  At P2,400.00 (inclusive of side dishes), this porterhouse is arguably the best you could possibly have in its price-range, if not better than others contained in much plusher surroundings.    

Hai Chix & Steaks

Ortigas Home Depot

Julia Vargas Ave., Pasig City

Tel. no. (632) 6617695

Rodillas Yema Cake

Yes, the local candy made from egg yolk and condensed milk- usually served as a calamansi-sized ball or formed into tiny pyramids- is being produced and served in the small provincial town of Tayabas, Quezon in cake form.  Technically, my mom was the one who discovered this- at a wake, of all places- and swears that no dessert has captured her attention for quite a while now like this one.  With this testimonial coming from the woman who squashed my obsession with everything chocolate at a young age, I knew it was definitely worth a try.

The cakes come in two sizes: half (8” x 6”) and whole (8” x 12”), reasonably priced at just P120 and P240, respectively.  One bite was all it took  to know what all the fuss was about- the yema was impressively gooey yet smooth, sweet yet ethereal with a hint of citrus and slightly-salty cheese; In contrast, the chiffon cake was decidedly light-footed in both density and flavor, allowing the luxurious egg-y yema to get top-billing (although, not necessarily all the attention).  A beautifully- balanced dessert with two simple components that is sure to satisfy, if not win you over completely.

Rodillas Restaurant

39-D Quezon Ave.

Tayabas, Quezon

La Cocina de Maria’s Fideua

                
This lovely Spanish lady from Alabang seems to enjoy stuffing me with food- not that I am complaining.  She is definitely one of my favorite home cooks in Metro Manila, and not only because of her penchant for spoiling me with free food.  Her passion for and knowledge of Spanish cuisine spills over into her dishes- you will know after your first bite that you are getting the real deal. 

The latest from her arsenal of great dishes that I got to try is her Fideua- a Valencian noodle dish typically topped with crustaceans and white fish.  Like paella, the noodles absorb the flavors of paprika and saffron (and Maria Pedrosa uses only the best kind) and these spices also season the shrimps and fish that are cooked with it.  The light vermicelli-like noodles make it all too easy to eat so much of this dish, made even more addicting by Mrs. Pedrosa’s light mayonnaise aioli.  It is a beautiful and elegant party dish which will surely impress. 

La Cocina de Maria

Tel. no. (632) 807 8808/8421367

Ramen Yushoken’s Miso Ramen

Barely a month into their soft opening and this ramen spot in Alabang is already topping everyone’s must-try lists.  Ramen Yushoken is a product of one of the owners’ obsession with bringing the same top-quality ramen experience he got from eating at the best ones in Japan.  After getting some of his equally food-obsessed friends on board, they embarked on years of research, negotiating, and training until they got everything perfect.  Every Yushoken fan has his/her favorite, but the Miso Ramen is truly the stuff of legend.

It is about finding the perfect balance between the pork bone broth and the mixture of seven kinds of miso.  As I write this, I know that the owners and cooks are still in the process of determining the proper blend of savory broth and rich, almost milky, miso- juxtaposed with their fresh, homemade noodles.  But, regardless of what the owners are trying to achieve, what they truly have going for them is the rich tradition of ramen cookery evident in every bowl.  And, even during this soft opening stage, you taste the profound richness of the broth which can only possibly be through technique perfected over centuries. 

Ramen Yushoken
Molito

Madrigal Ave.

Alabang, Muntinlupa

Tel. no. (632) 808 7424

Food Trip USA: My Top 5 Restaurants at The Wynn Las Vegas

Its a sure win at the Wynn and Encore restaurants

Oh, Las Vegas- the town of excess and debauchery.  A weekend in Vegas is more than enough to leave you mentally, physically and financially spent.  So, when we found out that we were spending two whole weeks in Sin City to celebrate a dear uncle’s birthday, even PartyMatt found himself scratching his head, saying, “What the f_ck are we going to do there for two weeks?!”

But, we did find plenty to do, and amidst the blur of clubs,tequila shots, and lap dances, we found plenty of good things to eat.  Our group was billeted at The Wynn, which in my opinion, is the best hotel on the strip, along with its “twin”, Encore.  Owner Steve Wynn‘s impeccable taste is evident in everything you lay your eyes on- from the natural light streaming into the casino floor, to the pricey bed linens in the tastefully-decorated rooms, to the best clubs and entertainment in Vegas. 

However, this attention to detail was best expressed in bothThe Wynn’s and Encore’s restaurants.  I can tell that his restos were conceptualized from the ground up by the bestguys and girls in the industry, and no expense was spared.  The food was so good that we felt there was really no need to leave the hotel and explore.

From more than a dozen restaurants in these two hotels combined, here are my favorites.

The dining room at Sinatra

Sinatra

On the last evening of our two week sojourn, Matt and I decided to have a cozy dinner date here and we discovered that we did save the best for last.  This beautiful restaurant was the perfect homage to the blue-eyed Las Vegas icon for which it was named after, and the food- classic Italian, of course- was made to impress.  

Agnolotti

Dinner service was flawless, but the winning dish was, without a doubt, the Agnolotti in a light cream asparagus sauce- so delicate but with the perfect balance of flavors.  Overall, one of our most memorable dining experiences.

Diver Scallops on top of polenta at La Cave

La cave

Tucked in one of The Wynn’s corridors is this little (by LasVegas standards, at least) wine bar that serves a limited but very tasty menu-a mishmash of great seafood, flatbreads and tapas.  Its cavern-like atmosphere is perfect for a sexy rendezvous, but also great as a laidback venue for dinner and drinks.  I have seen more expansive wine lists elsewhere, although they do have some gems. Plus, there are some good beers on tap, as well as craft beers- such as the Quebecois legend La Fin du Monde by Unibroue.

We adored the flatbreads- topped with either chorizo or truffled mushrooms- but what really grabbed my attention was the Seared Diver Scallops and Polenta, which had me coming back a second and third time. 

The view from the al fresco dining area at The Country Club

The Country Club

The Wynn boasts of the only 18-hole golf course in a casino hotel- in Las Vegas, at least.  And to get to the course, you pass through a gorgeous, wood-paneled dining room that evokes the feel of a members-only golf club. The fine dining resto offers prime cuts of steak, as well as upscale versions of American classics, like Sweet Corn chowder and Angus burgers. 

We loved hanging out at the bar, where we got to watch the Euro Cup games and drowned our sorrows in cold beer, wine and Filet Mignon.  

Eggs Benedict

Tableau

Breakfast at the Tower Suites is served in this intimate dining room with a view of the pool. Good coffee fills your cup without having to ask, and the breakfast/brunch fare is generous but not overwhelming.  I have decided to cast aside fears of a heart attack and just indulged on theirEggs Benedict until I got sick of it.  (Note:True enough, I haven’t had Eggs Benedict since then.)  

Thai Green Curry

Wazuzu

This restaurant is the first that greets you when you arrive at Encore from the covered corridor which connects it to The Wynn.  It is actually my favorite Asian restaurant in the hotel for its diversity as well as value for money.  If the food does not impress you, I’m pretty sure the 20-foot crystal dragon hung across the back wall will. 

When the craving for Asian flavors strike, they have a bevy of braised noodles or soups to choose from. Their Thai Green Curry also hit the spot, and it was oh so comforting with a steaming bowl of rice.

 

Wynn LasVegas and Encore Hotel

3131 LasVegas Blvd.

South LasVegas, NV

Tel. no.(702) 770 7000

http://www.wynnlasvegas.com/

A Good Deal on a Great Piece of Meat

Ask anyone who knows me, and “bargain hunter” will most definitely NOT fall under a long list of glowing descriptions. Not because I have money coming out of my nose- no, not at all. Thing is, I do have the general qualities that make a bad shopper- I am famously impatient, as well as dreadfully impulsive. When I walk into a mall, I quickly pick up the things I need- along with a few pieces I don’t- and proceed to reward myself with some food. I barely have the fortitude to whittle down my choices from 10, to 5, and then to 1 (something Matt does, to my irritation)- much more find sales and promotions in Manila’s hundreds of mushrooming malls.

But, once in a while, a good deal falls squarely on my lap without my looking. As I do my daily Facebook routine, I discover I’m Angus’ Prime Rib Dinner on Säntis Delicatessen’s page. Check this out: a thick slice of Prime Rib (prepared to your liking) with salad, baked potato and a glass of Argentine red wine. For Php980.00 net. Immediate reaction: Holy sh_t! My thought after a few minutes of cynical pondering: Too good to be true.



So, the only way to find out for sure is to try it out. Matt and I arrive at the polished but cozy restaurant- with its modern take on the classic western steakhouse (inclusive of female servers in cowgirl garb)- and were immediately seated on our reserved table for two. Tables were quickly filled up as dinner service progressed, and we discover through Gail (Chesa Bianca’s manager, who was also overseeing I’m Angus’ operations which is currently without an OIC) this promo has been on-going since the resto opened three years ago. It was so successful that they decided to keep doing it twice a week- every Wednesdays and Saturdays.



The salads came almost immediately- along with our glasses of Misterio Cabernet Sauvignon- to get our dinner started. There was a choice between Caesar salad and mixed greens with orange vinaigrette- I opted for the latter. It was simple and refreshing- not overtly tart or sweet.



After a quick rest, we were served our orders of prime rib. The first thing we noticed was the size- they obviously did not scrimp on the beef. Worried about getting a miniscule serving in accordance with the price, I asked the receptionist when I called to reserve how big the servings of beef were. “250 grams”, she replied without hesitation. But, what we were served that night was definitely more than that, Matt observed. He wanted to confirm it with the waitress, and I immediately stop him with my most piercing glare. “Why would you want to do that?” I hissed. Their portions are perfectly fine, thank you very much.

Their baked potatoes were a treat, and I had them pile on the sour cream, bacon and chives on mine. We requested for all our favorite condiments along with their peppercorn sauce which, in my opinion, is the best one out there. Most peppercorn sauces I have tried are basically brown sauce with some whole peppercorn in it. I’m Angus’ version is heavily infused with that spiced, earthy flavor of good black pepper, and it was the first time that I truly enjoyed pouring sauce on my steak since I was a gravy-crazy child. Another note-worthy condiment is their freshly-grated horseradish. They could have easily served a bottled-variety from Säntis, but opting for the fresh, crisp version was a nice touch.



I would highly recommend this promo to the hardiest of carnivores out there. The quality of the meat is exceptional, although if I must nitpick, the problem I have always had with this steakhouse is their consistency in terms of doneness. My supposedly medium-rare steak was more medium, even medium well on some parts. Good thing the meat was still juicy and tender that I could not complain. Next time, I suppose a better option would be to have a rare piece of meat seared quickly over the grill to the desired doneness. But, other than that, I would surely make several more visits, as long as supplies (and my health) will allow.



I’m Angus Steakhouse
Yakal St. San Antonio Village
Makati City
Tel. no. (632) 892 6206

The Perfect Steak

Dinner at Antonio's is usually reserved for special occasions. Aside from impeccably- presented and prepared food, service is almost always flawless and the ambience is one of the most breathtaking and genteel in the country. But this time, we just HAD to go, for the sole purpose that the Deal Grocer vouchers I purchased months ago were expiring. I mean, we had to go. Right?

Days before our day trip to Tagaytay, Matt was already dreaming of ordering steak. Thing is, we swore never to order steak at Antonio's, simply because there are more intricately-prepared dishes to be enjoyed. Besides, there are at least two places in Manila where they know how to cook a perfect steak- and one of those places, modesty aside, is in my kitchen. So, we go to Antonio's to enjoy their roasted rack of lamb or maybe the duck breast, but never their steaks.Although, recently, Matt has been disappointed with the steaks he ordered in our go-to restaurant for Prime Rib-eyes. So, he decided that maybe it was time to give Antonio's steaks a try, thinking that these guys would definitely know how to properly grill or broil a beautiful piece of meat.

As I expected, our Prime Porterhouse Steak was- for lack of a more appropriate word- perfection. First of all, let's talk about the quality of the meat- cut over an inch thick, with zero gristle, cooked medium rare, going towards medium as it sat on the hot plate. A porterhouse, for those who do not know, is actually a large t-bone, with one side of the bone being the tenderloin, and the smaller side is the top loin (when sliced off the bone, becomes a New York strip). The meat was lightly seasoned with cardamom, salt and pepper, swimming in it's juices and good-quality olive oil. Overall, the meat was tender, but the top loin part was beyond pillow soft. Oh, and I think I should mention that Matt had a "food-gasm" when he took his first bite of the potato gnocchi. I mean, his head literally fell backwards.

On the side, we were given lemon wedges, chimichuri, steak sauce and some pink Himalayan rock salt to flavor the steak with. Matt and I were perfectly happy just dousing the meat in it's natural jus, with a sprinkling of pink salt. In our opinion, that's all it really needed. Even the crispy onion strings they put on top of the steak was mere garnish.With the meal, we had a bottle of this 2006 Amarone I bought from Terry's Selection (I really should start taking wine notes and not be such a lush- Cutie, what is this again?) which went wonderfully with the grilled meat- it was full-bodied, with rich-almost unctuous- dark berries and prunes. Even matt, who prefers more delicate reds, loved the flavors and balance of this one.

Once again, we had a perfect evening at Antonio's, and we definitely would not think twice about having steak there on our next visits.


Antonio's Restaurant
Brgy. Neogan
Tagaytay City
Mobile no. +639178992866

To C' or Not to C'?: The Angeles Adventure

It almost did not happen.

There was a storm coming, and when it started raining hard in the afternoon, Matt and I were hesitant to push through. We heard on the radio, though, that the sudden downpour had nothing to do with the typhoon coming towards the Northern part of the country. Just to be sure, we contacted popular weatherman/ celebrity adventurer/animal lover/our wedding sponsor Kuya Kim- and asked if a quick trip was possible despite the sketchy weather. He gave us the go signal, and so there was really nothing stopping us. And off we went to one of the most famous food havens of the North- Angeles, Pampanga.

The main reason we took the trip was to finally get to try the popular Italian restaurant C’ Italian Dining. With Swiss chef Chris Locher at the helm, this Italian resto has become one of the most talked-about and revered dining establishments in the Philippines. His food is probably one of the most blogged about in the country, while an army of ravenous fans are tireless in singing him praises. Needless to say, C’ Italian is definitely a restaurant that I must try. So, as part of my birthday treat, Matt has planned a day trip to Angeles to visit the popular eatery.



We had a bit of difficulty finding the road where C’ was located, but once we got on Don Juico Avenue it was easy to spot their now-famous sign. Walking through the lobby, I caught a sight of the main dining room full to capacity for dinner service. Matt reserved a table in the garden, which they claim had the better ambience. The set-up is quite relaxed, with tiled table tops and metal rattan chairs, the topiaries laced with Christmas lights. We were seated in the corner of a small roofed area, sharing it with a few other diners. We hand over a bottle of good cava to the server, and she quickly whisks it away to be chilled.




After ordering, we were served some complimentary bread with a platito of olive oil, fresh pesto and grated parmesan on the side. The bread was warm and soft, clearly freshly-baked.



We sipped our nicely-chilled Freixinet Ellysia Gran Cuvee while we waited, but we did not have to wait long. As soon as the server placed our Panizza on the table, we quickly went to work. This is the original, after all- the precursor to Yellow Cab’s Dear Darla and Focaccia’s version- so Matt and I were excited to taste for ourselves why this dish has become legendary. As instructed in the many foodie blog posts that made it famous, you pull a slice of the panizza, top it with arugula and alfalfa sprouts, roll it up, and enjoy. We decided to go with the panizza topped with peppers, artichoke, eggplant, olives thinking that it would be the lightest option. The first couple of rolls were quite enjoyable- the huge leaves of arugula were fresh and crunchy, the alfalfa sprouts gave a unique flavor dimension to the dish. The cheese was also quite flavorful, and Matt noted that it was not just mozzarella since it had a richer and nuttier taste… A touch of Fontina, perhaps?

Overall, it could have been quite good. What made the dish less than stellar, though, was that after a few minutes, the panizza became very soggy. It was almost impossible to roll the pizza with the center turning into mush. As much as I love cheese, I think they put way too much of it, putting too much weight on the delicate crust. Good food always calls for a perfect balance of ingredients and flavors, and this is one of the few times when it was too much of a good thing.



The risotto, sadly, had the same problem. We ordered the Katrina, which is Arborio rice with salmon, asparagus, broccoli, mushrooms and truffle oil. Once again, the first few bites had us ooh-ing and ah-ing, the small particles of perfectly-cooked rice are coated in a luscious, fragrant sauce, the vegetables and fish coming together quite well. Eventually, though, we found ourselves pushing the big chunks of salmon and clunky vegetables aside, opting from the simple but sublime flavors that only mushrooms and truffle could bring. Again, I wonder why they felt the need to cram all those ingredients into that dish. Perplexed, we pushed the half-eaten dish aside and hoped that the secondi would not disappoint.



While looking through the menu, we saw that this was a house specialty, so we got a small order of the Flank Steak. It came sliced atop roasted potatoes, pumpkin and sautéed spinach with garlic. Once again, I cannot complain about the flavor- the steak was perfectly-seasoned, the spinach with garlic stood-out among the side dishes. It really could have been a very delicious dish, if only the meat was tender. Matt said it was “inedible”, but I myself would not put it as harshly. I admit I have had softer flank steaks, but the overall flavor of the dish has rendered me to be more forgiving. But after a two-hour drive to unfamiliar territory, I somehow understand why Matt feels he deserves better.






While we finished our wine, Matt spots our good friend Mark with his friends, Angelo and Wendel. Mark is a world-class DJ and is spinning at the Tim Yap/Divine Lee-owned club, Mansion, that night, so he is billeted at Angelo’s hotel, The Lewis Grand, which was also along that road. Wendel was just there to get away from the city, happy to have a “weekend with the boys”. They join our table and have the server bring their dishes over. Being frequent guests at C’, they seem to know which dishes are really good. I remember spotting Lamb Ribs with Lentil and a tomato-based pasta with seafood. They talked animatedly and devoured their food simultaneously, and I almost wished I had room for more food so I could have tasted their dishes.



After the boys inhaled their dinner, they invited us to drop by the hotel and have a few drinks with them at the club. We happily agree. Apparently, when Matt told Mark that we will be in Angeles, he told Angelo to reserve us a room. The only available room that night was the presidential suite, so that was what he put aside for us. Sadly, that was the weekend before a big typhoon was scheduled to arrive, so we were advised by my parents to not stay the night. Upon seeing the room, though, I started having second thoughts about leaving. That room was quite impressive! The art deco/modern asian design, the enormous bed (“It’s a ‘Hollywood’ king”, Angelo informs us, referring to its size), the Jacuzzi right next to it, the full-sized ref stocked with water, soda, beer and juice… It had everything you could possibly need for a wild hotel room party.



We had a round of drinks at the poolside bar, and then Angelo excused himself to get some rest before going to the club. We went ahead since Mark starts spinning at midnight.






After a fifteen minute drive, we arrive at Mansion. We got our “VIP” stamps at the door, after which Mark and Wendel led us into the main room. The club was massive with its high ceilings and grand ballroom-like design. By clubbing standards, it was still early, so the dance floor was still filling up and the VIP tables still awaiting their guests. We go past the huge bouncer and Mark shows us the view from the DJ booth, high above everyone else. He instructs the bottle girl to lead us to a table, where she lays a bottle of vodka, ice and some mixers. “Just order what you want”, Mark generously offers, “I never get to use my signing privileges”. Something tells me I’m in the wrong industry.



We stay for a few rounds (3? 4? 5?) of vodka cranberry, enjoying the party vibe and that rush you get from being in an unfamiliar place. Mark goes on and does his thing, reminding me once again why people pay him good money to play music in clubs all over the US and Asia. Tired from the drive and with that nagging thought of the coming storm, we leave just as the party was getting started.

Now, to answer the question I have been evading: Will I eat at C’ Italian Dining again? I probably would, if- and only if- I was already in the area. Somehow I cannot believe that its legions of fans were wrong about their food- perhaps the chef was not there, or he was simply having an off-night. It might not be worth the day trip like my favorite restaurants in Tagaytay, but I am more than willing to come back and try their other dishes. My friend and fellow blogger, Sanju, tells us to order a simple mushroom risotto next time, as opposed to the crazy mess that they offer on the menu. I have to admit that the risotto did have some promise, and I am very much open to being proven wrong.



C’Italian Dining1210 Don Juico Ave.
Clark View, Angeles City
Pampanga
Tel. no. (63-45) 8924059
(63-45) 8926993

Lewis Grand HotelDon Juico Ave.
Clark View, Angeles City
Pampanga
Tel. no. (63-45) 6253947
http://www.lewisgrand.com/

The MansionThe Enclave
Friendship Highway
Angeles City, Pampanga

Lunch with the Boys

Some people eat to live, while others live to eat. I, obviously, am one of the latter. Food, to me, is not just consumed for survival, but is the source of one of life’s simplest pleasures.



One of my like-minded friends, Noel- lawyer/blogger/all-around epicure- invited me to a BYOB (bring your own bottle) lunch with his fellow International Wine and Food Society members at, arguably, Manila’s best Spanish restaurant- La Tienda. I have dined a great number of times at this restaurant and I am hooked on Chef Javi’s Basque cooking. Noel texted me the lunch menu- which was a line-up of my favorite La Tienda dishes- and I immediately asked him to reserve seats for Matt and I. He promptly put us on the waitlist (IWFS members get priority booking, of course), and confirmed a few days before the dinner that we were in. Being a BYOB lunch, I ask Noel what wines I should bring. He graciously answers, “No need to bring bottles. I will bring wine for us.” Who would argue with that?



Aside from eating good food, drinking the best wines, and hanging out with a buddy I haven’t seen in a while, I was curious to see what an IWFS lunch would be like. This group of men, aside from their shared passion for wine and food, is an illustrious bundle of Manila’s captains of industry, politicians, professionals, expatriates and food industry giants. Their exposure to the finest cuisine, wines and spirits have brought them together to further glorify the pleasures that only fine dining could bring.



I initially had a vision of men in penguin suits, sniffing and swirling giant Bordeaux glasses of Chateau Latour, pinkies and eyebrows raised. But then, after having met several members on different occasions, I confirmed that, no, they are not a bunch of food and wine snobs that only eat from gold-trimmed platters. These are actually fun and down-to-earth guys who enjoy a slice of Shakey’s pizza as much as a perfectly-seared slice of foie gras. But, put them all in one room together- like in any boy’s club, where high amounts of testosterone can bring out the beast even in the most mild-mannered of men- I can’t help but wonder what that would be like.



Matt and I arrive at La Tienda thirty minutes late, so I hop out of the car before Matt looks for a parking spot during the busy Makati lunch rush. We were the last ones to arrive for lunch proper, and I count roughly 20 gentlemen seated at the long table, busily tending to their wine glasses and pintxos. I was a bit overwhelmed by the sight, and mumble my incoherent greetings to Noel; stockbroker, seatmate and the youngest-looking 40-something I know, Jojo; fellow guest and WSCP member Gino; the shy but always pleasant Jay-Lab; and that cheeky cherub Rene, whom I haven’t seen since our burger lunch at Elbert’s.

Noel introduces me to the man seated across from me, who turns out to be Rene Sr. He seems to be the Alpha male of the bunch, occasionally barking admonitions at the others in Spanish, punctuated by a curse word that rhymes with baño. When Noel introduces me to him, he warmly shakes my hand and gives me a wink. Not a creepy wink that grimy old foreigners give young nymphs at a bar, but more like a “Relax- kid-you’ll- be-ok” kind of wink. It immediately put me at ease and I proceeded to enjoy my pintxos with the first of the wines.





The menu, like I said, is a mix of my favorite dishes in La Tienda and some new creations. To start, the server placed a platter of pintxos in front of me, containing Escalivadas (grilled peppers, anchovies and cheese on bread), Brandada de Bacalao (puree of bacalao on bread, topped with shrimp), and Boquerones con Crema de Centollo (Fresh anchovy with cream of spider crab). Aside from that, we were also given a refreshing glass of Cordoban gazpacho called Salmorejo, topped by a plump and barely-cooked shrimp (which I loved, and was only too happy to eat Matt’s share, as well).



With these, I had some of Noel and Gino’s Freixenet Reserva Real Cava and Noel’s Txomin Etxaniz Txakoli 2009. Being an IWFS lunch, I thought it would be fun to pay better attention to the food and wine pairing. The cava, as expected, paired famously well with all of the pintxos, its bright, crisp, citrus characters complimenting the acidity in the dishes and cutting the richness. Refined and radiant, it felt like butterfly kisses on my tongue.



This was the first time I tried Txakoli (a slightly sparkly, dry, highly acidic white wine produced in the Basque Country), and it was quite a revelation. It is not something that I would drink on its own, but with the Boquerones, it was a match made in heaven. Its sharp acidity and dry character makes it perfect with seafood, and with the vinegar-soaked anchovy, there could not have been a better marriage. This is a great food white wine, and I’m excited to see how this is different from the No. 7 ItsasMendi Txakoli I ordered from Noel and Aaron.





I step out with Matt for a long cigarette break, and when we returned, they have started with the mains- a heavenly Besugo al Horno (Sea bream baked in olive oil and garlic), Paella de Verduras (vegetable paella cooked with Basmati rice), and Chuleton con Pimientos del Pequillo (Rib-eye Steak with Red Peppers and Fries). I don’t have to mention how amazing these dishes were- made from the freshest ingredients, the flavors were pure, honest, divine.



With the main course, bottles of red wine were poured. I tasted several throughout the meal, but I easily recall those that I like the most. I remember starting with a side-by-side tasting of Noel’s Bodegas Muga Prado Enea Gran Reserva 1998 and Oscar’s Pesquera Gran Reserva 1996. To my fairly young palate, I quickly distinguish the differences in these wines from Spains prominent wine regions (the former is from Rioja, while the latter is from Ribera del Duero). The velvety-elegance of the rioja is a well-known characteristic of good wines from the region, while the ribera proved to be heftier and had a little bit more “muscle” in it. I enjoyed sipping the rioja on its own, enjoying its quiet and subtle complexity, while the Pesquera (a favorite ever since Matt brought some home for me during a visit to Spain) I loved with the chuleton.



Another notable wine is Jojo’s Finca Dofi Priorat 1998, which upon first whiff, was something I knew Matt would love. It had a delightfully fruity nose, such a different style from the earlier wines I have tried. As Noel has pointed out, these “big, dense, ultra-ripe” wines are quite characteristic of Priorat considering their “hot weather”. The bold red cherry might be a bit distracting, but when sipped on its own, this wine is just too frigging pretty to ignore.



With my second helping of chuleton, I had two glasses of Gino’s Bodegas Alion 2006, produced by Ribera del Duero’s famous Vega Sicilia. This young wine is definitely not shy, and it stood its ground admirably to the smoky and meaty steak.



Before dessert was served, the talented Chef Javi came to the table greet us and was met with applause. After some introductions and ribbing from Rene, he lingered a bit to answer some questions from the IWFS members.





For dessert, we were served a scrumptious Leche Frita con Halado de Quezo Confitura de Tomate (fried milk with cheese ice cream and tomato confiture). I wish I wasn’t so full so I could have had more of this. A more “soothing” alternative to end the meal was Jay-Lab’s Cardenal Mendoza Brandy de Jerez, which I had at least two pours of. I was sad to see it disappear.



Slowly, the guests at the table had to take their leave for various reasons. Fellow WSCP member and former Cheese Club president Bill joined us at our end of the table, where we chatted for quite a bit with a sweet Swiss fellow, Markus. Our rowdy bunch stayed on to chit-chat a bit more and share a few laughs, crack some inside jokes and poke fun at the unfortunate ones who weren’t there. It was a great lunch, and I was truly sad to see it end.



Yes, maybe they eat better food than most of us, and have access to a massive collection of the world’s best wines. But, at the end of the day, the IWFS proves to be a fun bunch of guys who really just love wine and food. Everyone just seems to be happy to be around their buddies, sharing a good meal and a hefty amount of laughter. No hang-ups, no pretentions, no bullshit. Now, you tell me: Wouldn’t you want to be part of THAT boy’s club?


Note: Some pictures and notes were taken from Noel’s blog, Eye On Wine.



La Tienda
Polaris St.
Brgy. Bel-Air, Makati City
Tel. no. (632) 8904123