Can You Guess Mochiko's New Limited Edition Flavor?

I have been a busy bee lately and I am dying to sit down and just pour my hearts out for sheer pleasure of sharing my gastronomical experiences for the past weeks. Tons of backlogs are waiting to be written down as delicious memories of delectable food finds comes flooding unstoppably. Despite busy schedule I know we will get there. For now, let me just share with you exciting news from the makers of my favorite ice cream filled mochi, Mochiko.



I have been hearing good reviews about Mochiko even before I was introduced to it. No wonder they are part of Mercato Centrale’s Favorites. When I was able to grab a bite of these gratifying pieces of delightful mochis, it was pure love. I love that the mochi (glutinous rice) isn’t that too thick, therefore it does not over power the taste of luscious ice cream inside.



They offer wide variety of flavors such as azuki (red beans), black sesame, mango, green tea, vanilla, caramel, and coffee among many others. My favorite flavors aside from azuki which I have recently tried during Yummy Eats Food and Cooking Fair, are Green Tea, Coffee, and Caramel. It speaks of my personality, I must say.



Now, the exciting news is that in celebration of Philippine Independence month, they are introducing new limited edition mochi flavor based on a uniquely Filipino Dessert. It is not yet named, because Mochiko is waiting for you guys to make a wild guess. They are currently running a contest on their Facebook Page wherein everyone can make a guess as to what new flavor are they going to release soon. They are raffling off six pieces each of this limited edition mochi to five lucky people who guess it correctly.


So, hurry, hit their comment section on their Facebook Page with your guess now because you only have until this Friday, June 3, 2011 at 6pm to join!




Mochiko
Mobile Number: +639178310624 / +639228118771
Facebook: www.facebook.com/mochikomochi
Visit their stores at:
Unit 3 The Cliffhouse, Maharlika East, Aguinaldo Highway, Tagaytay City
FIC Summer Cafe, Alabang Town Center
Boracay
BF Paranaque
Marquee Mall Angeles City
Subic

Lunch at Enderun's Restaurant 101

It had been a week now since I attended Enderun’s Discover Cuisine Event, yet the memory of their surprise three-course meal we had at Restaurant 101 still lingers. As much as I wanted to immediately let my readers take a peek at what we devoured that time, I was caught up between juggling tasks and attending to other responsibilities, hence, the late post. Nevertheless, I invite you to take a look at what the good people from Enderun prepared for us.

Restaurant 101 is the application restaurant of Enderun Colleges. Their menu showcases the application of traditional French cuisine techniques in cooking, emphasizing bold Asian flavors with a commitment to use fresh local ingredients.

Salmon Fillet, Mi-cuit, with Caper Herb Dressing and Warm Potato Salad

First dish that we were served was Salmon Fillet, Mi-cuit, with Caper Herb Dressing and Warm Potato Salad. I love Salmon. I love it so much I may have been a mermaid in my past life. Deprived of fish for quite a while because the allergy which drove me out of my wits for about a month, this meal was such a treat for me. A gold glimmering in the midst of poverty stricken alienated place. So, I already expected that at first bite, there would be a pre-meditated angels singing as a musical scoring. I was right.



The salmon, in its prettiest shade of pink has the melt in your mouth freshness to it. Its distinct flavor was further accentuated with the caper herb dressing in its equally gorgeous shade of green. The warm potato salad that comes with it looked simple it can be pass for a mere plate decoration, but lo and behold, those three stooges of a potato that lies silently at the back of the dignified salmon was an explosion of flavors in itself.

Chicken Basquaise, with Stewed Sweet Peppers and Bayonne Ham

Chicken Basquaise, with Stewed Sweet Peppers and Bayonne Ham was the second dish that graced our table. From the look of it, first thing that may come into mind is Chicken Afritada gone posh, only, it is not. This hefty savory dish was so good no wonder it is tagged as one of ADF+Enderun’s signature dishes. The chicken was so tender and tasty while the harmony of flavors that comes from the sweet peppers, bayonne ham, and buttery potato plays a big role in giving this dish an elaborative character.

Louis XV

For a good measure of sweet endings, we were served Louis XV. There are only two restaurants in the world that serves this praline bar of ultimate perfection, Restaurant 101 and Le Louis XV – the magnificent Alain Ducasse restaurant in Monte Carlo. It will be a sin not to have a separate post about it, well at least for me, so stay tuned for that.

Dinner Roll

Restaurant 101 has always been in my list of Restaurant to dine in and I am so thankful to Enderun for this wonderful treat. However, I would still go back there to have Louis XV again and try some of their dishes.

Olive Oil with Balsamic Vinegar, Eggplant Dip, Butter

Restaurant 101 at Enderun Colleges is open Mondays to Saturdays, from 11:30am to 2pm for lunch, and from 6 to 10pm for dinner. For more information and reservations, call 856-500 local 101.

(credits to Enderun for this particular photo only)

Restaurant 101 at Enderun Colleges
1100 Campus Avenue
McKinley Hill, Fort Bonifacio
856-5000 (loc 101)

Like YedyLicious on Facebook
Follow YedyLicious on Twitter
Download YedyLicious on Nokia Ovi Store

*photo credits to Eichel Calaguas

Discover Cuisine at Enderun Colleges with Chef Marc Chalopin

Had I took a different route during my college days, I probably be wearing a toque right now, whipping up scrumptious meals while being called "Chef." Yes, it has always been my dream to finish culinary degree ever since I was a kid. As life happens, priorities shifted from one perspective to another, I found myself marching to the stage after finishing a degree in Communication Arts, not in Culinary. My love for writing prevailed and I have no regrets, because the day after graduation, I woke up holding on to the promise I made for myself that one day, I’ll take up Culinary Arts.



My knowledge in cooking I owe to my mother who runs our family food business. Although she is a great mentor, my thirst for formal training is still there, waiting to materialize. Blessed enough, when I received an invite from Enderun Colleges through Nuffnang to attend Discover Cuisine, an exclusive blogger’s event, and witness ADF+Enderun Executive Chef Marc Chalopin in a special culinary demonstration, I just couldn’t say no despite a full load schedule for the day. It was worth it.

During the event, I learned that Enderun, one of the leading Culinary Schools in the country, in partnership with Alain Ducasse Formation (ADF), offers Certificate in Culinary Arts, an intensive 15-month program for everyone who wants to acquire formal training in culinary. Alain Ducasse as you may have known, is one of the most celebrated modern French chefs who run restaurants carrying Michelin Guide three-star ratings in three cities; Le Louis XV in Monte Carlo, Alain Ducasse au Plaza Athénée in Paris, and Alain Ducasse at The Dorchester in London.

Alain Ducasse Formation + Enderun's Executive Chef Marc Chalopin

French Chef Marc Chalopin, who was handpicked by Alain Ducasse to be the ADF + Enderun’s executive chef, taught us how to prepare Bouillabaisse, a traditional Provençal fish stew originating from the port city of Marseille, while employing French culinary technique. I was amazed at how he was able to charm us with his humor and witty remarks while working on the dish with clockwork efficiency. Clearly, Chef Marc Chalopin is a true master chef and the idea of learning under his guidance is salivating enough.


While showcasing Chef Marc’s magnificent skills in cooking, questions were thrown in and were answered efficiently. He even asked for some volunteers to help him out which fellow bloggers obliged to.



Bits and pieces of tips and techniques were shared as everyone waited with joyful anticipation for the Bouillabaisse. When it was finally cooked, everyone did what a blogger should do. Take pictures! Yes, everyone gathered around the dish and photos were taken. It was nice to finally meet in person some bloggers who’s site I visit such as Smarla, Peachy, and Josie. It will always be a pleasure seeing again fellow bloggers such as Jane Chua, Richard Co, and Jonel Uy. I feel bad that I wasn’t able to chat with others who have attended the event because I wasn’t able to grab a chance and I am painfully shy in person. I hope to cross path with them again in the future.


After the taking photos of the dish, which I must say was a sight to behold, everyone settled down to have a taste of the Bouillabaisse Chef Marc prepared. To say that it was delicious is an understatement. I have tried Bouillabaisse before from different restaurants but Chef Marc’s screams authenticity. It's taste reminds me of fresh breeze of the sea, in an afternoon when the only thing that matter to me is the goodness of life.

Bouillabaisse

After watching it cooked for more than an hour, in my eyes, it is not just a cooked dish. It’s a science in terms of incorporating accuracy of techniques, it’s an art in terms of aesthetic measure making it pleasing to the palate and the eyes, and more than anything, it is a labor of love. Love for one’s craft. Love for food which is a form of celebration of life itself.


I only spent few hours at Enderun and I learned a great deal about culinary and how beautiful it really is. The wonderful experience does not just end there. We were also invited to have a hearty lunch at their Restaurant 101. Equally wonderful experience which I will be writing on a different post soon. For now, I would like to thank Nuffnang Philippines and Enderun for inviting me in this wonderful event.




ADF+Enderun’s Certificate in Culinary Arts looks like a good start for those who wants to pursue having a career in culinary industry. If you are interested in the program, please visit Enderun’s Fort Bonifacio campus at 1100 Campus Avenue, McKinley Hill, Fort Bonifacio, Taguig City, or call (632) 856 5000, or visit its website at www.enderuncolleges.com.




For more information, please contact: Lou Molina External Relations Manager Mobile: +63917 8038617 lou.molina@enderuncolleges.com Mark Tan External Relations Associate Mobile: +63917 5933398 mark.tan@enderuncolleges.com Enderun Colleges 1100 Campus Avenue McKinley Hill, Fort Bonifacio Taguig City 1634 Philippines Telephone: (632) 856 5000 Facsimile: (632) 856 4656 www.enderuncolleges.com

Like YedyLicious Food Blog on Facebook
Follow YedyLicious Food Blog on Twitter
Download YedyLicious Food Blog on Nokia Ovi Store

*Photo of Enderun's Facade, photo credit to Eichel Calaguas