Baguio's Giant Pizza

I was there. Surely, this one isn't just another handheld treat. It measured 28 feet in diameter and an inch thick. It's enough to feed thousands! Witnessing that great big pizza, my nostrils stimulated by the strong cheese and toppings aroma, being there was one great experience when over a hundred kitchen brigade worked together in order to make such a magnificent pizza.

We were there even before mall opened, the event being held at SM Baguio. With my team working with one of our big pizza clients, the assembly was done on the spot to ensure that everything would be perfectly done, up to the last piece of the pizza puzzle.

Media was early, covering each and every part of the preparation. The other teams brought in their pizzas piping hot, already baked in their respective kitchens.







We were the only ones who baked on the spot- which was a good thing, since the attention was all ours early on - as they all witnessed us putting the sauce, sprinkling the cheese and putting the toppings. After subjecting it in the pizza oven, (yup, we brought in one) it was like putting together one big puzzle. Piece by piece, it was arranged on the slice mold provided by the organizer - that is HRAP Baguio.

Prior to putting the pizza on the slice plate provided by the organizer, the plate was covered with foil and drizzled with olive oil to ensure that the crusts won't stick to the pan.


The pizza pieces are then put together to form the giant slice - each participant was tasked to form a slice with a size of about 11feet long and 8 feet wide.


When all the pieces are put together, the chefs re-heat the pizza using a blowtorch to ensure that the additional cheese and toppings are properly melted and heated.


It was then covered with cling wrap to ensure that it doesn't dry up while waiting for the unveiling.



Some of the participants were able to finish immediately, while some took time in finishing their creations. At the end of the day, it was not really about speed, but all about ensuring that the finished products were done perfectly - safe for consumption, full of flavor and of course, bursting with freshness.




When all participants were done with their slices, each slice was pushed to the center to create one magnificent pizza. The pizza featured 10 different flavors and was consumed in 10 minutes by residents of Baguio City. The feat is Baguio's way of celebrating its city's centennial.

What the Masters did in an afternoon

I was fortunate to be part of a team who put together an afternoon of culinary solutions to our existing food service customers. That afternoon, the likes of culinary masters such as Chef Ariel Manuel, Buddy Trinidad, Rob Pengson and Heny Sison graced our humble demo kitchen to share new trends, recipes and tricks.

Here's a photo journey of what they have done with our products in such an innovative manner.

Tapas

Chicken & Mushroom Roulade in Adobo-Mushroom Sauce

Chef Rob was tasked to come up with Tapas - small plates of dishes meant to be enjoyed with your favorite drink. A simple roulade was done with chicken and mushrooms, very simple but it gave an interesting twist to the regular adobo.

Corned Beef Croquettes

Done the bechamel sauce-style, this is quite a tricky one since the mixture will be quite messy to work with. The secret; freeze the mixture prior to forming and breading.

Anything Hand-held

Pizza Roll

This pizzaroll by Chef Ariel used a thin pizza crust and used a white carbonara sauce and mixed it with various sausages and greens.

Sisig Pizza

While Sisig is any Pinoy's ultimate favorite drinking buddy, this one is served with a crust and topped with egg for that fabulous finish. Imagine your pizza crust as the sizzling plate; but this time, in an edible format.

Bacon, Lettuce & Tomato Stack

Honeycured bacon that is baked and sliced mozzarella cheese was stacked in between slices of baguette; Paired with various crisp and fresh vegetables to make this hearty sandwich, it somehow balances the calorie guilt.

Desserts that conquered

Banana Brownies

Heny shared what Banana Schmutz is - a pureed mixture of fresh bananas with sugars and butter; and this heavenly mixture was used to ensure that the sliced bananas are securely placed on top of the round brownie base.

Russian Pancakes

Imagine your favorite pancakes cooked twice. This one's done ala french toast.
This version is cut up and cooked in butter(oh my!) and sugar and served with cooked strawberries.

Baked Blueberry Cheesecake

Who would have thought that this light and airy cheesecake is made from a base of pancake mix? This is sooo Heny as it is plated beautifully with functional garnishes - all edible up to the last piece!

Choco-Peanut Butter Brownie Parfait

Chef Buddy pleased us all with this brownie made extra special as it was served with peanut butter ganache and topped with ice cream. Absolutely not for the faint hearted.

Life's good. Food's never been better.

Coffee and Tea

Despite all the marketing hype on which one's the best - coffee or tea, I personally believe that the two are in their own league and should not, in any way, be pitted against each other.

Don't get me wrong, I love both. Coffee is my "perk me up" drink while tea is what I consider my "reward" drink. Reason being is that, I take both in certain times of the day; coffee being at the beginning of a more often than not busy & stressful day; while my tea is enjoyed towards the end of that long busy day - a sort of reward to myself for making it through in one piece.

Coffee Addict
A wonderful take on serving coffee I have found recently with two establishments; the French Baker in SM Malls and Chelsea at the Fort. French Baker serves fine Italian freshly brewed coffee at such reasonable prices. What's also interesting is that, the cup of coffee comes with a glass of cold water infused with lemon and a small piece of either a cookie or pastry. My last visit was kind of in a rush, but they gladly packed my coffee to go in a disposable cup held by a sturdy box for easier transport.


Chelsea's Coffee with Choc Nut

While coffee is served practically everywhere, I was truly in awe when I ordered mine at Chelsea, for theirs is a Pinoy's treat of freshly brewed coffee with Choc Nut candy.

Coffee Condiments

This is served as part of their tray of sugar, milk or cream. Now I have seen chocolates and after dinner mints served with coffee, but never with Choc nut - try mixing it with your coffee, it is interestingly new - and good. I practically hoarded the candy jar but was able to control myself, thank goodness.

Tea-riffic!
While I am a relatively new tea consumer, I started with the traditional warm tea preparations. Warm green tea, cammomile and lemon-mint are my favorites. This changed however, when I finally tried ice cold milk teas. Now I am forever drawn. Nai cha of Chowking served with crushed ice is something that I regularly take when I visit this famous Chinese fastfood. Complete with coffee jelly, it is both a drink and a dessert.

Kopi Roti's Tea Tarik & Kaya French Toast


The Tea Tarik of Kopi Roti is another iced milk tea that I enjoy. Fancy the manner of preparing it - complete with the exhibition of pouring the milk from pot to pot the way the Malays do - this practice is said to enhance the creaminess of the preparation.

Side Trip

Now if you are the type who brew your own coffee or prepare your own tea, nothing beats enjoying this cup with something sweet.

Cadbury Snaps

A recent visit to Duty free presented us with a wonderful chocolate treat of fine very thin sheets of chocolate that is, Cadbury Snaps in milk, orange and mint flavors. Imagine having chocolate in a Pringles format. This one's absolute heaven. Enjoy it with your fresh cup!

Drink your coffee. Drink your tea. Whatever works for you.

Soothing & Comforting at Fely J's

When I just feel super lazy to cook in this wet and damp weather, I eat out and would normally opt for a meal that will give me sensible pleasures of the senses. Nothing beats comfort food on a rainy day. And when we talk about comfort food, the first thing that comes to mind naturally is one that has given you such memorable experiences, perhaps it was a dish specially prepared for you by your mom, or a pasalubong that lola would traditionally provide.

On a rainy day, I found myself at Fely J's in Greenbelt. Here, familiar dishes are offered, Filipino fare that is neither intimidating nor tweaked to provide (con)fusion. It is straightforward, simple cuisine, given a unique touch of no-nonsense presentation that will entice you even more.

I have such high standards for Kare-Kare - my mother-in-law's version being my ultimate benchmark, the kind that takes hours to cook - anyhow, at Fely J's, the standards have been met. With its rich peanut-laced sauce in achuete color, and its soft melt in your mouth ox tail and tripe, I will go back to this place just for this dish.

Fely J's Chicken Inasal


The Chicken Inasal comes in quarters, but is more pale in comparison to what I have tried in Bacolod. Though flavorful, its texture may still be improved.

Pako Salad



The Pako (Fern) Salad is served with a light vinaigrette and salted eggs. It is a wonderful healthy treat for those who love salads minus the extra calories coming from its rich mayo-based dressing counterparts. Indeed, this hearty and fiber-rich preparation is a fabulous Tagala-inspired salad.


Leche Flan, Single Serve


To cap off our meal, Leche Flan and Sansrival, my all-time sweet favorites were ordered. Should you wish for light, bubbly flan, this one's for you. If you like chewy meringue in your Sansrival (which I do), order this if you don't mind the added sugar.
Sansrival Slice



Fancy drinks are also available. I was in cloud nine when I learned that they also offer Cucumber shake. This is, as I should say, my comfort drink. Comforting and fabulously refreshing, this is hands-down, a winner.

Cucumber Shake & Felijini



Now with this type of food, I wouldn't mind eating out despite the weather...