ArteSuaveEats: Earth Kitchen

Cooking with a sense of purpose only yields beautiful results. Each plate coming out of the kitchen is an extension of raw emotions, chopped accordingly to preference, seasoned for added flavor and cooked to perfection. Plated with attention to detail and garnished with love before serving.

However, the process is merely an aid towards achieving culinary success.

The ingredients play a vital role in the equation of producing a heart-warming meal.

With the produce of Got Heart Foundation and other partner communities, push one end of the big door entering Earth Kitchen.

Remnants of an old trellis converted into a green hub surprises guests when they come in. Natural light covers the entire dining area during the day while a line of LED bulbs illuminate the place in the evening. The greenhouse effect is earthy, cozy and warm. The vibrant mix of city and farm blend in the interiors and walls of the restaurant like the visions of those who can only dream of what a “Green City” looks like. One could go as far as Bilbo Baggins’ kitchen had an upgrade and was featured in Modern Home. Nature themed fixtures plus fresh from farm meals with a twist of art (proudly drawn by our brothers and sisters in the recently typhoon stricken Tacloban) definitely works.

Food on the menu: tasty, savory, filling and delicious.

Beef Kebabs

The notoriously ordered dish has beef rib on a skewer, veggies and comes with a dirty rice pilaf. Served with tzatziki and a creamy spicy sauce, this mouth-watering plate of joy is a must when visiting Earth Kitchen.  What warm blooded carnivore could ever resist a tender, moist and sinfully grilled farm raised piece of meat? -  An idiot I suppose.  Do not fight the urge to order another serving of the rice; totally acceptable.

Delightfully delicious.

Pumpkin and Goat’s Cheese Paccheri

This is a pasta dish that is worth your praise and Instagram post. The sweet concoction of crispy pumpkin strips and goat’s cheese provides an adventure to the palate yet to be told. Its consistency blends well with the pasta (freshly made) and crispy bacon (very good addition – you can never go wrong with bacon).

 

Yes it has flowers. Yes they are edible (taste nice as well).

Mushroom Ravioli

Another feel good pasta dish; mushrooms with kesong puti in a light cream sauce – absolute winner. Drizzled with more cheese, served fresh and must be consumed immediately. Be thankful for the overflowing sauce that could only mean more creaminess to lather your mouth with.

Creamy goodness in one plate.

Chew gently. Savor each bite. Taste the inner difference. Look around. Appreciate the place. Go bite some more.

Appetizingly refreshing.

A merry mix of colors that is good for the body.

With every dish comes a tale. People from far off places harvesting produce with the clearest intent of growing it the way it should be. Earth Kitchen is a vision brought to life; an outlet for a passion project that hopes to spur involvement in a larger spectrum. Providing healthy, nourishing and delightful meals are mere consequences of a drive to create awareness. Most of what is seen on their menu is produce from organic farmers of Got Heart Foundation.

Earth Kitchen is a little garden of hope in a big, fast paced urban jungle. Visitors and loyal patrons are transported into a preview of what can be done when things are done right. Modern living can co-exist with nature, locally produced ingredients yield amazing dishes and the cycle of providing livelihood channels goes full circle to benefit those who made them.

 hit them up on facebook and instagram:

Got Heart Foundation: https://www.facebook.com/Got.Heart.Fdn?fref=ts

Earth Kitchen:

Facebook: https://www.facebook.com/TheEarthKitchen

Instagram: https://instagram.com/earthkitchenph/ 

12 Monkeys Music Hall and Pub

Artistry has yet to be defined thoroughly.

Craftsmanship is dependent on the art or the person.

Taste is subjective on palate and preference.

Recognition – expressed by both friends and foes.

Yet all of these words are necessary to achieve one goal – Success.

All of these can be found entering the doors of the hippest and nicest establishment to ever grace the grounds of Makati City – 12 Monkeys Music Hall.

A small flight of steps welcomes guests to a multi-colored wall of music memoirs that doubles up as a gig guide for patrons on who will play for the week. The main door of the pub provides a panoramic view of the entire hall. The bar is on the right, dining and cocktail tables all over; the stage is on the left corner and the DJ’s booth on its opposite side. Several couches are available at the foot of the stage while al fresco lovers need not fret because an access door on the left side leads to the balcony area giving you a picturesque view of the city after the sun sets and the lights go up.

The idea of building something like this can only be conceived by those who are driven by passion, love for the craft and the unwavering belief that the local music scene must (and will) survive. Two of the “Monkeys” – Chito Miranda (Parokya ni Edgar) and Champ Lui Pio (HALE) believed that it can be done and brought to life an establishment that was once thought a thing of the past.

Upon completion, Chito wrote on his Facebook account that 12 Monkeys was the realization of a dream place where people could just chill and listen to bands play their music. Champ firmly believed that Pinoy Music will always have a place in everyone’s heart. Creating a place like “12” provides a venue for fans to relive the songs they grew up listening to, at the same time, offer an avenue for up and coming acts/indie bands to showcase their stuff to a wider audience.

The proprietors, being musicians, ensured that the stage and its sound system are up to par with their standards. The lights that accentuate the stage and the entire music hall blend in perfect harmony come show time – making sure that each night provides a unique eargasmic experience.

Great music is not the only thing this place can provide when people visit this institution. They also offer one of the best tasting food selections with catchy creative names that would definitely titillate all gastronomical senses.

Midnight in Pares

Based on the Pinoy rice staple viand, this masterpiece is a mix of soft meat in savory sauce. On top of a hearty serving of rice, this is a MUST on your “to eat list” upon visiting.

Sometimes pictures do not bring taste justice.

Nacho Ordinary Nacho

A delightful take on a finger food staple; each bite provides that tang of spice mixed with textures of meat, minced vegetables and creamy sauce.

Crunchy meaty goodness.

St. Peter's Egg

Not for the faint of heart. The Filipino classic “balut” gets a grand make-over in terms of flavor, preparation and presentation.

Other notable treats from the menu are: Spam Fries, Oyster Sisig and Killer Chicharones

Enjoy these delightful treats while bands like Side A, Rivermaya and South Border render oldie but goodie classics. Grab a cocktail and chill as Up Dharma Down, Freestyle and The Raes serenade all the stress away. It is time to grab a bottle and go hard when Franco, Urbandub and Razorback belt out their aggressive lyrical beats that make you forget that there is work the following day.

The resto-bar landscape is a diverse scene that is continuously evolving. It has become a hybrid of several concepts executed in the proper time with the uncertainty of success. Many who venture in such an endeavor will find the latest pop-kid formula and sell it as the new “in” thing.

HALE graces the stage and gets shrieks from the ladies.

The future of OPM - The Raes

Gabby Alipe of Urbandub sure knows how to electrify a crowd

Just one of them nights at 12 Monkeys

Sample gig guide on their Facebook and Instagram pages

However, there are those driven by memories, moved by passion and acted for the love of what they do. It takes a penchant for being sentimental to create a haven for re-living moments. A place for remembering heartaches and joys with each line of a song; Faces gushing through every breath on the mic by a band followed through the years and enjoying the company of friends that share the same sentiment(s) with the rest of the crowd.

12 Monkeys is located at the 5^th of the Century Mall Kalayaan Ave. cor. Salamanca St. Poblacion Makati City

follow them on Facebook and Instagram. Just type in 12 Monkeys Music Hall

ArteSuaveEats:Tomahawk CHOPS and Grill

Never really liked pork chops. 

Growing up, it meant eating tough bland meat with an extended fatty top looking more like a flat version of a chicken lollipop. Felt like chewing down on pig spare parts and I was given the most unwanted morsel. 

Today, I blame my high school cafeteria cook for putting me in such ordeal and traumatizing my tongue in the years to come. Redemption came twenty some odd years later.

As I entered the nook type doors of Tomahawk Chops and Grill.

A connection between the axe and the chop

Located along 56-A East Capitol drive inside Kapitolyo, I was greeted by a long queue of tables and chairs with their bar/counter at the end. Turning right from the corner lead to a bigger dining area (to my surprise) with more seating accented by checkered cloth designed to provide that old western saloon feel.  

The name was catchy. The vibe was cool. The ice tea rocked while the pork chops ruled.

All of my childhood nightmares were flushed away as I knifed my way through their meat.  Each generously served pork chop was grilled to perfection. Clean grill marks are a good indication of proper grilling time paired the patience needed to allow the meat to rest before serving. 

Food just enough for the rice loving Pinoy

The barbeque sauce coats the chop just right and does not overpower the ensemble of the plate. I just hope they put the same passion on their sides (side dishes) the way they do on their chops and all would be perfect.

The plates were big enough to manhandle the pork chop with ease 

After my meal I was converted to the flavors that visited my mouth. It didn't feel like a hand out meat of charity. The thickness determined the cooking time, the fat on top moistened the body as it cooked while adding flavor and the bone held it all together for me to enjoy.

Ain't that a meat of beauty?

It was a visit worth the travel. A taste worth receiving and an experience worth reliving.

#TomahawChops #food #foodie #artesuaveeats #porkchop #foodporn #happytummy

ArteSuaveEats: Grande Torino (Kapitolyo, Pasig)

Pasig City has been on a steady rise over the past few years. It has slowly developed into a place of commerce with the rise of new malls, condominium buildings and leisure centers. Businesses are taking advantage of its strategic location in terms of proximity to Makati, BGC, Taguig, Quezon City and Mandaluyong. Access to central business districts can definitely be a plus when it comes to finding a place to live in and/or a location for setting up your own establishment.

However, it doesn’t end there. There has been a surge of interest in the food scene of Pasig; specifically inside the gated village of Kapitolyo. What was once an unadulterated residential area transformed into one of metro manila’s food melting pots. It’s like having your own Maginhawa (street) within the vicinity of Shangri-La and Megamall.

This led to an evening of casual dining at one of its Italian joints located along West Drive – Grande Torino restaurant.

Customers are greeted by an all wood interior complimented by dim lighting and varnished walls with Italian inspired accents. The whole ensemble looks like a shabby chic log cabin found in tagaytay or far north of sagada. Their menus are easy to read and are properly labeled.

The night’s choices were Lasagna Bolognese and Prosciutto pizza. Both suggested as best sellers; both lacking “best seller” qualities in terms of preparation, presentation and taste.

iced tea pitcher

The lasagna Bolognese was dry on the outside and mushy on the inside. The amount of meat didn’t compliment the pasta sheets and did not blend well while baking. It wouldn’t be surprising if it were one of those lasagnas in a box ready to serve – all you have to do is pop them in the oven and serve.

Pizza partially saved the evening. Dough was plain. Sauce was substantial. Cheese was appropriate. The prosciutto was fine. Together, a round plate of hot bread goodness came to be.

One cannot say they are bad at what they serve, but one cannot also state that they are good.  It’s one of those places you’d try out but not necessarily go back to.

#foodie #artesuaveeats #kapitolyo 

Do not eat to live, But live to eat....

We are a nation governed by food – period.

Humanity dictates that we make something of ourselves, get established, follow all sociological practices and believe in whatever norms that comes out of our elderly’s mouths. However, there is also that inquisitive and curious palate that yearns for gastronomical satisfaction.

Filipinos LOVE food – period.

400 plus years of slavery, a handful more of colonial imperialism, add a few more years of invasion, then freedom, then a dictatorship, then a revolution. To which came a transition of perceived freedom that can only be quantified by the abuse of power and corruption present. Yet, we still had time to cook, attend social gatherings, party, have weekend barbecues, basically get everyone together in one place, sit side by side on a long table and just eat.

The varieties of culinary excellence found in the different regions of our country are just overwhelming. It is so intriguing how the people of a specific area are able to come up with a recipe based on the abundance of ingredients found in their ecosystems. More so are the tweaks made in order to improve the flavor and present them as they are today.

I LOVE food – period.

This is my food journal.

A freewheeling adventure of a man whose love, passion, and appreciation for food coupled with the joy of the company of others, took me to the busiest cities, the un-parkable side streets, late night food joints, fine dining spots, all the way to local neighborhood kiosks.

This is for reliving happy times. That eye popping experience of walking through the doors of a restaurant you’re gonna try out for the first time. That uncertain feeling of what to order, that prolonged stare at the menu because you’re thinking what is the best value for money, asking the waiter “what’s your best seller?” question, and then congratulating yourself for a job well done when you ordered the right stuff.

#foodstories #food #foodie 

We Fight Everyday (overdue-2)

“Everyone is fighting something” – Renzo Gracie

Our daily existence is based on struggle. The very strand of our human fiber is geared towards survival. From daily bouts with monotonous routines, battles with the stress of our daily grind, down to huge wars that either make or break us – we all have fights to deal with every single day.

Ingrained in all of us is that warrior, just waiting to be unleashed given a situation, or when pushed to the limit. We look at adversity in the eye and just say “f*ck it!” to the tune of hands flaring and bombs thrown.

In the end, we raise our hands victorious. Oblivious to the numbers in the stands, or the volume of witnesses in the crowd – what matters to us is we've won.

This is homage to the Filipino warrior and to the Philippine Martial Arts community

Filled within the pages and pages that will be scrolled, viewed, downloaded, grabbed, copied, and shared are the stories and events that unfolded that made us the people we are today – the modern Pinoy fighter. From weekend warriors, midnight athletes, thrill seekers, passion hobbyists, down to the professionals roaming the country.

This site will hopefully be the platform for their stories as well as ours - From the rigors of training, down to the pains of making weight.

Because at the end of the day, we’re all fighting something.

#BJJ #MMA #MartialArts