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The Philippine Consulate General and its attached agencies join the members of the Filipino American communit in looking forward to another year full of opportunities for joint e!orts to proudly showcase the Philippines and its rich heritage and traditions.

To begin this year, I warmly welcome all to the 2nd Kulinarya Showdown cooking competition "nals this January 21 at its new venue at the Carnelian by the Bay restaurant.

The 2nd Kulinarya Showdown cooking competition follows through after the "rst Kulinarya Showdown successfully held in 2010. With this pioneering event we signal once more the continuing advocacy to increase awareness and heighten appreciation of Philippine cuisine and its infusions into the American mainstream palate, and to engage the Filipino American community to proudly promote and increase awareness of their rich culinary heritage.

As cooking and eating are rituals and traditions that have found a niche into every culture, Kulinarya Showdown showcases the Philippines’ own interpretations of these rituals and traditions handed down through generations of family cooking, o!ering culinary delights that draw richness and diversity from the many #avors and spices of over 7,000 islands, and enhanced by rich historical cross-cultural in#uences.

Let us witness once more the talent of our Filipino American chefs, the food o!erings of our various Filipino restaurants and food ingredient providers in the Bay area as the cooking competition, the food sampling and ingredient showcase area unfold during the 2nd Kulinarya Showdown.

Let us proudly watch as the special feature and cook-o! for the Philippine Pili Nut – the latest of Philippine ingredients being introduced to the US market also take place during this event.

I extend sincere thanks and congratulations to all co-presentors, sponsors, participants and supporters for making Kulinarya Showdown a continuing and enriching experience, and a vibrant ful"lling advocacy

To all, let us celebrate Philippine cuisine. Let’s go Filipino !

Marciano A. Paynor, Jr.Consul General

O ur warmest congratulations and greetings to the o$cers and sta! of the Philippine Consulate General in San Francisco and its attached agencies (DOT, DTI, PNP) for organizing the 2nd Kulinarya: A Filipino Culinary Showdown to be held on 21 January 2012 at

the Carnelian by the Bay Restaurant along Embarcadero in San Francisco, California. Culinary tourism has been a major part of our vision in making the Philippines a preferred

tourist destination in Asia. It has become a vehicle for both foreign and local tourists to discover the rich culture and tradition of peoples in various regions of our country. We are con"dent that each locality can o!er a variety of cuisine that satis"es the discriminating palate of our visitors. I understand that Pili Nut which is grown mostly in Bicol Region would be introduced in this competition, not only as an ingredient for desserts but also as an ingredient for savory food items.

The DOT management fully supports the staging of Kulinarya Competition which aims to elevate the status of Filipino cuisine that is comparable with other popular cuisines of the world. This is indeed a laudable endeavor as it harnesses the talents and prowess of Filipino chefs, foodies and other culinary enthusiasts in improving the quality of taste and presentation of Filipino dishes. We hope that this initiative will be undertaken not only throughout the United States but also in other parts of the world.

Lastly, I wish to extend my sincere gratitude and best wishes to the six (6) "nalists who have devoted their time and e!orts in participating in this contest.

Mabuhay!

Ramon R. Jimenez, Jr.Philippine Secretary of Tourism

GREETINGS FROM THE MAYOR OF SAN FRANCISCOM E S S A G E F R O M T H E P H I L I P P I N E S E C R E T A R Y O F T O U R I S M

WELCOME FROM THE PHILIPPINE CONSUL GENERAL IN SAN FRANCISCO

Message from Philippine Secretary of Tourism ......................... 03Welcome from the Philippine Consul General .......................... 03Greetings from the Mayor of San Francisco ................................. 03Kulinarya: A Culinary Showdown ........................................................ 04Program of Events .......................................................................................... 04Kulinarya Partners ........................................................................................... 04Kulinarya Contestants .................................................................................. 06Filipino Favorites .............................................................................................. 08Kulinarya Emcee and Judges ................................................................. 10Pili Goes Gourmet .......................................................................................... 12Green Cuisine ..................................................................................................... 14TRENDING: It’s More Fun in the Philippines! ................................ 16Expedition: Philippines ............................................................................... 17Top 10 Things To Do in the Philippines ........................................... 17PISTA: It’s Fiesta Time .................................................................................... 18The Next Tourist Attraction ...................................................................... 19Ambassadors and Consuls General Tour 2012 ........................... 20Filipino Dining Guide / Travel Directory .......................................... 22Food Tasting Showcase / Filipino Bazaar ........................................ 22

O n behalf of the City and County of San Francisco, it is with great pleasure

that I welcome you to the 2ND ANNUAL KULINARYA: A FILIPINO CULINARY SHOWDOWN , being held on January 21, 2012 at the Carnelian By the Bay Restaurant in San Francisco. KULINARYA aims to elevate public appreciation for Philippine Cuisine and encourages our residents to explore the various dishes available at many Filipino restaurants throughout our City and County. KULINARYA also celebrates the outstanding culinary skills and talents of local Filipino American chefs who are making signi"cant contributions tothe community.

San Francisco has always been more than a place. San Francisco is an idea – the idea that diversity builds a stronger society, that tolerance advances democracy, and that compassion is essential for a better world. San Francisco is a small city that dares to dream big, bound only by our capacity to imagine. I am proud to be the Mayor of a city that celebrates diversity and multiculturalism as a way of life and takes pride inits vibrant Filipino community.

I applaud those of you who contributed to making this event a true success, including the Philippine Consulate General in San Francisco and Filipino American Arts Exposition. Congratulations to the organizers of this event and to all of you for supporting this exciting celebration of culinary and cultural achievement at its best. Good luck to the chefs, and best wishes for a successful event! With warmest regards,

Edwin LeeMayor

K ULINARYA is a favorite Filipino term for “culinary” or “cuisine” that had its auspicious beginnings as a cultural tourism program of the

Philippine Department of Tourism a few years ago. It is de!nitely sweeter for Kulinarya’s second time around as a cooking competition, food showcase, and Filipino bazaar. Several of the Bay Area’s Filipino restaurants and food distributors will showcase and o"er their own versions of popular Filipino dishes and food items, using Philippine ingredients available in the American marketplace.

The 2nd Annual Kulinarya Showdown continues to aim for the “higher notch in the culinary world” --- elevating the appreciation of Philippine cuisine to Greater Bay Area residents as well as improving the quality of taste and presentation of Filipino dishes through a competition among chefs, foodies, and other culinary enthusiasts. If Filipino Adobo or Pancit (and its many derivatives) is tenaciously promoted to be as mainstream as Apple Pie, then more residents would be encouraged to try various Filipino dishes and patronize Philippine restaurants in the Bay Area, thus increasing the demand for Philippine-made food products. Kulinarya also proudly pitches its message that the Philippines is a prime culinary tourist destination.

The Semi-Final Competition in October 2011 was held at the Filipino-centric mall, Season’s Marketplace at Landess in Milpitas, California.

Six talented Filipino American chefs (three from each of the amateur and professional divisions), who emerged as Kulinarya’s !nalists, are prepared to unveil their creative, passionate, and soulful interpretations of soup or appetizer, two entrees (the quintessential Adobo and their winning dishes from the Semi-Finals), and Filipino-style

dessert.Special for this 2nd Kulinarya

Showdown is a separate competition and presentation that feature the Pili Nut --- a new Philippine ingredient that is making a huge splash in its introduction to the US market. As a come-on to showdown attendees, a special drawing that features a round-trip ticket to the Philippines as the top

prize is ra#ed o".Kulinarya’s call to action --- Let’s Go Filipino!

--- allows everyone to learn, explore, and savor Filipino cuisine at its best, in its traditional and innovative forms. Part of the event’s proceeds will bene!t those who were a"ected by Typhoon Sendong.

It’s more fun wherever Filipinos worldwide celebrate and gather with their favorite food and drinks. It’s more fun in the Philippines. It’s also more fun where the Filipino heart is.

The Philippine Consulate General in San Francisco, Philippine Department of Tourism, Philippine Department of Trade and Industry, Philippine National Police, Philippine Center San Francisco, and the Filipino American Arts Exposition are the Hosts of the 2nd Annual Kulinarya.

KULINARYA STEERING COMMITTEE Consul General Marciano A. Paynor, Jr. | Mrs. Teresita Paynor | Deputy Consul General Alfonso Ver | Consul Jaime Ramon Escalon | Consul Reginald Bernabe | Vice Consul Leah Victoria Rodriguez | Tourism Director Rene R. de los Santos | Trade Commissioners Josephine C. Romero and Michael Ignacio | Police Sr. Superintendent Lyndon G. Cubos | Mr. Roberto De Lara | Ms. Glea Saunar | Mrs. Laline Ver | Ms. Lina Romasanta | Ms. Sonia Delen | Mr. Al S. Perez | Mr. Joe Manarang | PICPA USA KULINARYA SECRETARIATProject Director: Tourism Director Rene R. de los SantosAssistant Project Director: Consul Reginald BernabeCoordinators: Ms. Ma. Debbie C. Gallano, Mr. Juan Gabriel E. Agcaoili, Ms. Teresa Bautista, Ms. Mylene Juan , Ms. Glea Saunar and Mrs. Laline Ver

MAGAZINE CONTRIBUTORS Juan Gabriel E. Agcaoili, Bambi G. Arambulo-Torres, Theresa Bautista, Vice Consul Reginald Bernabe, Tourism Director Rene R. de los Santos, Debbie C. Gallano, Kristela Mendoza, Albert Rivera, Tim Luym, Gloria Ramos, Jerrick Figueroa, Arlene Nuñez, Glenda Barreto, Lorna Dietz and Gemma Nemenzo

MAGAZINE GRAPHIC DESIGN AND PRODUCTION Al S. Perez

ACKNOWLEDGMENTS The Kulinarya Organizers wish to express their sincere gratitude to the following for their invaluable contributions to the success of Kulinarya: A Filpino Culinary Showdown: sponsors, media companies, restaurants, o$cers and personnel of Philippine Consulate General and its attached agencies, volunteers/sudents of CCA and USF, PICPA USA, and all those who have extended their support to this project.

Copyright 2012, Philippine Department of Tourism. All rights reserved. No part of this publication may be published without the expressed written permission of the Philippine Department of Tourism. 447 Sutter Street, San Francisco, CA 94108, 415-956-4060, pdotsf@aol.com, www.ExperiencePhilippines.org

SATURDAY, JANUARY 21, 20123:00 PM ! 8:00 PMCARNELIAN BY THE BAY RESTAURANTONE FERRY PLAZA,SAN FRANCISCO

3:00 PM Doors open 3:15 PM Pili Nut presentation, tasting and cooko" 4:00 PM Culinary Showdown starts – Amateur Division 4:30 PM Welcome by emcee Franco Finn 4:50 PM Food Tasting Showcase area opens 5:30 PM Begin Plating of Dishes – Amateur Division:

5:45 PM Pili Nut presentation and food sampling 6:00 PM Culinary Showdown starts – Professional Division 7:00 PM Begin Plating of Dishes – Professional Division:

8:00 PM Tabulation of scores – Professional Division 8:15 PM Remarks by Tourism Director Rene de los Santos 8:20 PM Announcement of Winners:

P R O G R A M O F E V E N T S S U B J E C T T O C H A N G E

Programof Events

San Francisco

KulinaryaContestants

Top-10 new restaurant of 2006, Luym returned to his cultural roots. Using authentic Asian recipes and the freshest ingredients available in the Bay Area, Luym preserves cultural integrity in each dish. “Our food is not a fusion of cultural in!uences embodied thru food, but rather an exploration of Asian roots and re!ection on culture, lifestyle and available natural resources.”

Now a restaurant consultant and consulting chef, Luym continues to elevate Filipino and Southeast Asian cuisine to new heights at Attic Restaurant in San Mateo. His other projects include Urban Picnic, an ethnic inspired soup, salad, and sandwich quick service establishment in the Financial District of San Francisco. Luym is also the principal behind the WoW Trucks including the WoW Silog Truck that has been dishing out local and organic silog plates to the streets and festivals in the Bay Area.

M E N UStarter: WOW Quail Egg Sushi Silog BiteSoup: Tomato Water Sinigang with Fresh Vegetables and Lime Caviar1st Course: Drunken Lengua Estofadoa with Wild Mushrooms2nd Course: Crispy Oxtail Adobo BulaloDessert: TCHOkolate Champorado with Salt Cod Tuyo

ALBERT RIVERABorn in Manila, Albert Rivera came to California at

the age of 10. Discovering his passion for cooking, he entered the culinary program at Contra Costa College. He began his culinary career as an intern at Plouf in San Francisco for a year and half. While interning, he began managing the kitchen at Shinsen in Hercules, California where he learned the delicate balance of Japanese cuisine. He continued his journey at various restaurants in San Francisco, improving his culinary skills and expanding his palate along the way. After a hiatus to

spend time with his wife and two young sons, Albert’s passion was reignited in the kitchen of Va de Vi, one of the San Francisco Chronicle’s Top 100 Restaurants. He is now the Sous Chef at the sophisticated Metro Lafayette. Inspired by the foods he loved as a child; Albert aspires to incorporate a unique Filipino !air into his dishes.

ARLENE NUÑEZArlene who migrated in the USA some 26 years

ago, was born and raised in the Philippines, been married for 21 years and have three children. She is a skilled career professional with more than 20 years of customer service management experience. Aside from her profession, she has the passion for cooking. She started cooking at the age of 12 and specializes in pastries, cakes and Filipino dishes. She pursued her culinary skills at Sylvia Reynoso Galang Cooking School in the Philippines. Besides raising her family and having a successful career in the US, one of her ultimate goal is to own a restaurant.

M E N UStarter: Vegetarian Fresh Lumpia1st Course: Authentic Filipino Kare Kare2nd Course: Savory Adobo Banh MiDessert: Taste of the Philippines Sampler Trio – Brazo de Mercedes Cupcake, Halo Halo Custard Cake and Coconut-Pandan Mini Sans Rival

GLORIA RAMOSA self -professed “foodie,” Gloria Ramos loves to

eat, and cook for her family and friends. “I got my introduction to cooking from my grandmother’s kusineros (male cooks). My cousins and I spent

summers in Tarlac where the kusineros came home from the market with live "sh, chickens and frogs. Yes, they were free range and organic! I watched Picong, my favorite kusinero, skin frogs, "llet bangus, pluck chickens and prepare these into mouthwatering delights. “ She continues, “I’m not a trained chef by any means, I just love experimenting with food that I’ve tasted and attempt to make a better version.”

Ms. Ramos believes that food is a universal language. Many di#erences in geography and culture slide away when food becomes the topic and meals are shared. Food bonds people together and it also paves the way to new friendships. “As a former educator who had the gamut of ethnicities in my classroom, I used to have the kids share food from their homelands as a way of fostering enlightenment and understanding. It was always the highlight of their year!”

In addition to being a “foodie,” Gloria Ramos is a published author and an exhibited artist.

M E N UStarter: Bukid sa Nayon – salad with sitaw tudo (black eyed peas); shredded green papaya; salted eggs etc.1st Course: Marikit sa Paningin – soup kalabasa soup with shrimps and long beans2nd Course: Sinaplutan na Adobo – spicy chicken adobo lettuce wrapsDessert: Malingat na Pagnanasa – layered pili nut cake dessert

JERRICK FIGUEROAM E N UStarter: Lumpia1st Course: OxTail Kare-Kare2nd Course: Chicken AdoboDessert: Ube Sans Rival

KRISTELA NAZARIO MENDOZAKristela graduated at California Culinary Academy,

and received an A.O.S. degree in a Le Cordon Bleu accredited program. Kristela completed an externship at the Rockefeller’s Caneel Bay Hotel and Resort in St. John U.S.Virgin Islands. She currently works as the Executive Chef at Pyramid Breweries in Berkeley, CA.

She is “Iron Chef 2010” champion at the Sysco San Francisco Annual Product Show held at the San Mateo County Event Center, where she harnessed her creativity and expert execution – delivering winning dishes throughout the competition. Kristela proved that life is what you pour into it as she defeated her competitors with her culinary chops to triumphantly capture the title of Iron Chef. Featured in “Dining Out with Gene Burns” in KGO Radio.

M E N UStarter: Green Mango Salad1st Course: Sisig on Rice Rolls2nd Course: Pork Adobo Osso BuccoDessert: PILI-Maruya with Pili Coconut Cream Reduction

TIM LUYMSan Francisco Chronicle three-star executive chef/

owner Tim Luym brings cultural re!ection to Asian cuisine. Luym, also a 2007 San Francisco Chronicle Rising Star Chef, adds a contemporary twist to timeless Asian dishes bred by street vendors, hawkers, and the native peoples without losing sight of the cultural identity. After obtaining a degree from the California Culinary Academy in San Francisco, Luym’s passion for cooking led him to work with acclaimed chef Melissa Perello (Frances) at Charles Nob Hill and Fifth Floor. At the now shuttered Poleng, San Francisco Chronicle

Albert Rivera Tim Luym

PROFESSIONAL DIVISION

Kristela Mendoza

Gloria Ramos Arlene Nuñez

AMATEUR DIVISION

Jerrick Figueroa

DECONSTRUCTED AFRITADABY ALBERT RIVERA

Ingredients:

3-4 ! lbs whole young chicken! lb "ngerling potatoes1 cup baby carrots peeled1 cup parsnip, sliced on the bias (2 in long, and ! in thick)1 cup snap peas or brussel sprouts

Marinade:

3 sprigs fresh thyme1 tbsp dried oregano1 tbsp salt1 pinch pepper3 tbsp olive oil

Afritada Sauce:

! cup carrots, cut in quarters! cup celery, cut in quarters1 cup onions, cut in quarters1 chicken liver (optional, from giblets)2 cups tomato sauce4 cups water1 bay leaf1 tbsp dried oregano3 sprigs fresh thyme1 tbsp "sh sauce*1 tsp soy sauce*2 tsp sugar*1 pinch salt and peper*

( * = or to taste )

Instructions:

For the Chicken: Preheat oven to 400°. Break down the whole chicken into four pieces, 2 quarter legs and 2 Breasts with the drumettes still attached. Trim the breast from its bone and cut the wings o#. Remove the neck bones, gizzards, and giblets from the cavity, and discard the heart and gizzards. Set aside the liver, and place the carcass, neck bones and wings on a sheet pan and roast in the oven at 400° until its golden brown, $ipping halfway. Marinate

the quarter legs and chicken breasts with olive oil, thyme, oregano, salt and pepper. Massage well, cover and set in the refrigerator to marinate for 2 hours or up to 24 hours.

For the Sauce: In a 10 quart pot, sauté the mirepoix mixture which is carrots, celery, onions. When it starts to caramelize, then add your herbs bay leaves, thyme and oregano, then the chicken liver followed by the roasted bones and cover. Next add the tomato sauce and water, and reduce at a medium low heat, approximately 2-2 ! hours. Once it’s reduced to about half, discard the bones, bay leaf, thyme and oregano. Salvage as much vegetable as you can (this why you had to cut them in quarters). Place the stock and vegetables in a blender. Blend until smooth, and run it through a "ne meshed strainer. Return sauce to the stove, and add "sh sauce, soy sauce, sugar, and salt and pepper to taste.

For the Vegetables: In another pot, put the potato and water and cook it until its almost fork tender or al dente. Remove the potato and cool it in an ice water bath for about 3 min or until it’s cooled down. Keep the hot water in the pot and blanch the carrots and parsnips and also cool down in

the ice water bath. Be sure not to let the vegetables sit in the ice bath for too long or it will water log.

To Complete: Preheat oven to 400°. After the chicken has marinated, heat a medium sauté pan on medium heat and adds a tbsp. of oil. Place the legs, skin down and render the fat for about 4-5 min. Then add the breasts, skin down, and continue to cook for an additional 4-5 min. Next, discard the fat, $ip the breasts and legs and place the entire pan in the oven at 400° for 10-15 min or until the internal temperature of the chicken reaches 160°. If you don’t have an oven safe sauté pan, simply put the chicken on a sheet pan before placing it in the oven. While the chicken is in the oven, cut the potatoes into in half. Once the chicken is ready, set it aside and let it rest. While the chicken is resting, brown the potatoes in the same pan that you cooked the chicken with. Then add the carrots, parsnip and snap peas (if it is available).

Plating: Put the sauce on the bottom of the plate then spoon the vegetables on top. Gently place the chicken on top of the vegetables and to garnish, drizzle a bit of olive oil, and a couple of fresh oregano leaves.

KARE KAREBY ARLENE NUÑEZ

Ingredients:

3-4 lbs ox tail, beef feet and beef tripe1 ! cups Jif peanut butter! cup ground toasted rice! cup cooked bagoong alamang2 pcs brown or white onion, diced2 heads garlic, minced1 tbsp atsuete or annatto powder4 pcs Japanese, Chinese or Filipino eggplant6-8 bundles (2-3 lbs) baby pechay or bok choy1 bundle (1 lb) sitaw or Chinese long beans! cup canola or olive oil8 cups water1-2 tsps salt, to taste% cup peanuts, toasted and ground up

Instructions:

1. Boil meat separately in 8 cups water or until covered in a 4 qt. pot for approximately 2-3 hours or until tender. Boil meat for approximately 30 minutes on medium/high heat and then simmer on medium/low heat until tender. 2. Cook 1 cup raw rice in a dry skillet over medium heat until thoroughly browned and toasted. Once desired color has been achieved, cool completely. Once cooled, process and grind (food processor or co#ee grinder) until it resembles $our. You may also substitute raw rice

with rice $our and toast in a dry skillet.3. Take a small bottle of raw bagoong alamang (any brand will do) and drain the liquid. Soak the drained bagoong in 2 cups of warm water for 30-45 minutes. Drain again.4. In a small saucepan or skillet, heat 4 tbsps of olive oil. Sautee 1 head of garlic chopped in the hot oil. When browned, add the drained bagoong alamang with 2 tbsp of white distilled vinegar. Cook over medium heat until all the liquid has been cooked down. Serve as a condiment to the kare-kare.5. Slice eggplant on a bias, ! inch thick. Season with 2 tbsp. olive oil and salt and pepper. Place in a cookie sheet lined with parchment paper. Bake in a pre-heated 400 degree oven for 20-30 minutes until tender.6. Slice bok choy lengthwise in half. Boil in beef broth or steam until tender.7. Cut Chinese long beans into 2 inch strips and boil in beef broth or steam until tender.8. In a stock pot, boil beef, tripe and oxtails in water until tender. Strain and keep the stock.9. In a big pan or wok, heat oil and atsuete powder.10. Sauté garlic, onions until golden brown, then add the stock, toasted rice and peanut butter. Bring to a boil and simmer for 5-10 minutes. Salt to taste.11. Add tender cuts of beef and simmer on low to medium for an additional 10 minutes.12. Plate beef with sauce and top with cooked vegetables.13. Serve with cooked bagoong on the side and hot plain rice.

WinningRecipes

THESE ARE RECIPES OF DISHES PREPARED BY THE FINALISTS DURING THE PRELIMINARY ROUND OF THE COMPETITION, WHICH WAS HELD AT SEASON’S MALL IN MILPITAS ON SATURDAY, OC TOBER 22, 2011.

PORK POCHEROBY KRISTELA MENDOZA

Ingredients:

5 lbs pork bones3 lbs pork butt + shoulder8 diced tomatoes1 teaspoon tomato paste! cup garbanzo beans! cup fava beans1 onion 20 each of string beans! head cabbage

1 pint water2 ears cornSalt and pepper to taste1 cup oil

Instructions:

1. Soak fava beans overnight.2. In a roasting pan, combine pork bones, tomato paste and onion. Roast for 1 hour. 3. In a casserole, put the pork and add some oil. Add other ingredients and stir.

OXTAIL KARE KAREBy Jerrick Figueroa

Ingredients:

2 lbs oxtail, washed3 tbsp oxtail fat1 tbsp canola oil1 head garlic, minced2 onions, small diced10 plum tomatoes, quartered1 cup peanut butter20 long beans, cut into 2 inch pieces or left whole3 Chinese eggplants, cut into 2-in pieces or left whole2 tbsp annatto seed, soaked in hot broth over night and strainedSalt and pepper to taste! cup white wine1 tbsp toasted rice "ourBroth

Broth:

1 tbsp black pepper corn 3 bay leafs3 cloves1 onion, large dice1 celery stick, large dice1 carrot, large dice1 bouillion cube

Peanut butter:

2 cups dry roasted peanut butter1 tbsp pepper annatto oil

(Place 1 cup oil and 1 tbsp annatto seed and 1 hot pepper of any choice in a container and let sit in fridge overnight)

Instructions:

1. Combine all broth ingredients in a pot and oxtails with enough water to cover everything and simmer for two hours covered or until meat is tender. 2. Take a cup of hot broth and soak annatto seeds overnight. 3. After tender, cool and place in the fridge over night with annatto broth. 4. Skim o# "oating fat and reserve for later use. 5. Take oxtails out and then

strain broth and discard broth seasonings (carrot onion celery cloves bay leaf )6. In a large sauce pan over medium heat, heat oxtail fat and canola oil. 7. Sauté garlic and onion until soft. 8. Add tomatoes and peanut butter until tomatoes are soft. 9. Add wine until reduced to about a tea spoon. 10. Add broth and cook for 20 minutes and then add oxtails and cook for another 20 minutes. 11. Add long beans and eggplant and cook for 10 minutes. 12. Add a cup of annatto broth and cook for an additional 5 minutes. 13. Add toasted rice "our and simmer until correct consistency. 14. Season with salt and pepper to taste.

w w w . i s l a n d p a c i f i c m a r k e t . c o m

ISLAND PACIFIC SUPERMARKET BRANCHES

Presyong Sulitsa Island Paci!c!

FRANCO FINN{ EMCEE }

Franco has been captivating audiences of all ages at many live events and concerts. He can improvise like no other and anything goes. His energy is outrageous. His out-going personality and positive attitude are contagious! Franco is in his 8th Season as the In-Arena Emcee and TV Host for the Golden State Warriors. Previously, Franco was a TV personality & reporter for the Oakland Raiders and on-air radio personality, reporter and talk show host for Radio Disney.

JOANNE BOSTON{ JUDGE }

Joanne is a food writer based in San Francisco. She writes for her personal blog titled “Jo Boston is a Foodie” at www.jobostonisafoodie.blogspot.com. Her work has also been used for CBS, SF Station’s YUM!

Blog, and other local publications in the City.

Along with fellow food advocates, she formed kapaMEALya, a dining group working to promote Filipino cuisine and the talent of Filipinos in the culinary industry.

LYNNE BENNETT{ JUDGE }

Lynne is a Sta! Writer and Wine Coordinator at the San Francisco Chronicle.

NANCY FREEMAN{ JUDGE }

Nancy Freeman has written about food in the Bay Area and beyond for close to 20 years and considers herself an advocate for popularizing Filipino food in the US. She is currently president of the Asian Culinary Forum. Last year she organized ACF’s chefs’ panel for its Filipino Flavors symposium and co-produced a pairing of Filipino food and wine. In

2007, she served as president of the San Francisco Professional Food Society.

Nancy lived in the Philippines for a number of years, and still retains strong ties with friends, family and food there. Her personal repertoire of dishes includes many Filipino dishes and she cannot get through a serious cold without a pot of arroz caldo.

RON BILARO { JUDGE }

Ron Bilaro is a successful private chef, event organizer and television show host currently based in Chicago.

Aside from hosting “Eat and Ron” on The Filipino Channel, a culinary adventure across America, Bilaro is working on his second recipe book Cooking Privately with Chef Ron Bilaro. This will be his "rst e-Book.

Bilaro hosted his "rst TV program Life Pinoy Style, a cooking and lifestyle show from 2006 – 2011; and was a food columnist for The Chicago Tribune (Dishing with Ron Bilaro) from 2004 to 2007 which also

appeared at The Baltimore Sun of Baltimore, Maryland and Sun Sentinel of South Florida. Has worked a sous chef to Chef Art Smith, personal chef to Oprah from 2003 to 2005.

ROSE RAVASCO{ JUDGE }

Associate Editor & New York Correspondent, Rose C. Ravasco is originally from the East Coast and lived in San Francisco for over 10 years before relocating to New York City. She has a degree in food marketing, and in her free time, she is constantly in search of her next great meal. With a background in Interior Design and Event Planning, she frequently plans events professionally and for friends.

She also has written several food blogs, called RaptorsDelight. com, SFFoodMaven.com which is now UrbanFood Maven.com, which involve writing about anything food-related from reviews, photography, recipes and general musings and views on food.

Emcee &Judges

ALWAYS FREE. ALWAYS LOCAL.

THE SAN FRANCISCO EXAMINER IS A PROUD SPONSOR OF KULINARYA: A FILIPINO CULINARY SHOWDOWN

PICK-UP

Featured in the Thursday, Jan 26 Examiner Paper

PICK-UP

No LimitGaming Guide

Featured in the Friday, Jan 27

Examiner Paper

PILI PESTO ANGEL HAIR PASTABY GLENDA BARRETO OF VIA MARE

Ingredients:

2 cups loosely packed basil leaves! cup parmesan cheese, grated1 pc garlic clove, halved! tsp salt1 tsp shrimp powder! cup pili nuts, toasted" cup olive oil60g angel hair pasta

Instructions:

Cook the pasta in boiling salted water following packaged directions. Drain and set aside.

Place the basil, cheese, garlic and salt in a food processor, then cover and pulse until chopped. Add half of the nuts, cover and process until

well-blended. While processing, gradually add oil in a steady stream.

Toss cooked pasta with the pesto until well-combined. Top with parmesan cheese and the remaining pili nuts and serve.

he PILI NUT has arrived with all the requisite promotional collateral, touting the prized nut as a new Philippine health food

item that stands alone on its own merit or as a mainstream food ingredient. During the 2nd Kulinarya: Filipino Culinary Showdown, the Pili nut takes center stage in a special presentation and separate competition that is open to everyone, focused on savories and sweets.

Here are some facts about Pili nuts for your Filipino culinary adventure at Kulinarya:

1. “It has the texture of a walnut and the #avors of a macadamia-c a s h e w - a l m o n d mix,” a Pili nut foodie proclaims. She adds, “In other words, DIVINE!”

2. The Pili nut is going “mainstream” as an export product, an indigenous fruit that is mostly found in the Bicol Region, Philippines, where 82% of the nuts is produced. Its kernel, which is the raw material used, is cooked into a variety of confections. These products are packed and displayed in glitzy stylized wrappings or transparent containers.

3. A recent professional survey done in the USA concluded that the sweet crispy Pili nut preparation, also known as “Pasalubong” from Bicol, is the favorite cooking method.

4. The Pili nut from the Philippines has traditionally been organically produced with the major source of the kernel coming from 31 to 100 year-old trees. With the increased demand for Pili, more trees and land have been developed in the Bicol region. Today, the older trees make up for 34% of the tree inventory and 66% are those newly-planted trees up to 30 years old. Studies show that the Pili tree is most productive when it is 21-30 years old. The kernel-bearing capability is similar at the 11-20 years and 31-older stages.

5. You may not be able to eat raw Pili nuts but as prepared nuts, they come with health

bene$ts. According to www.PiliNuts.org, Pili nuts “provide a rich source of heart healthy omegas, which play an important role in brain function and may aid in the prevention of cardiovascular disease. They contain all eight

essential amino acids, which have been found to support healthy blood sugar levels, development of muscle tissue, hormone production, energy regulation, healthy bones and skin, brain balance, liver detoxi$cation, and nerve cell health. It also contains many bio-available minerals, including the highest magnesium content of any nut. Magnesium helps support healthy nerves, muscles and bones.”

Let’s go Pili! Let’s go Filipino!

LORNA LARDIZABAL DIETZ

PILI-STUFFED CHICKENBY GLENDA BARRETO OF VIA MARE

Ingredients:

1/3 cup cream cheese1 tbsp red & green pepper, roasted and chopped5 g garlic, chopped 1 tbsp pili, toasted, coarsely chopped 1 tsp parsley, chopped2 pcs chicken breast, boneless and skinless (approximately 150 g each)! tsp salt1/8 tsp freshly ground black pepper% tsp butter

Instructions:

Combine cheese, garlic, red and green pepper, pili and parsley in a small bowl. Set aside. Cut a small slit at the upper portion of each chicken breast to form a pocket. Stu& pili mixture into each chicken breast. Secure each chicken breast with a wooden pick. Season chicken with salt and pepper.

Heat butter in a large pan over a medium heat. Add chicken to pan and cook for 6 minutes on each side or until done. Remove from pan; cover and let stand 2 minutes. Remove wooden picks from chicken and serve.

Pili NutCookoff

This year’s KULINARYA includes a special PILI NUT COOKOFF, in search of new and creative uses of the Philippine Pili Nut in salads, entrees and desserts. Pili Nut is one of those uniquely Pinoy kind of ingredients, often eaten in candied or sweetened form. Up-and-coming and celebrity chef-testants are asked to bring a cooked dish to the event. This cooko! is open to the public and to all skill levels, and there is no fee to participate. A distinguished panel of judges will select the winner based on taste, presentation and creative use of the Pili Nut. The winner of the Pili Nut Cooko! will receive a travel package to the Philippine provice of Bicol. The goal of the Cooko! is to showcase the versatility of the Pili Nut as a cooking ingredient and to celebrate the culinary talent of local chefs.

n the Philippines, “Green Cuisine” is synonymous with “natural, organic, healthy, earth-friendly, unprocessed, up-cycled, and

recycled.” Its de!nition keeps evolving, propelled by people’s creativity, innovation, and common sense.

Has the development of Green Cuisine been widely accepted by Filipinos? Let’s review some developments in the Philippines – and then, YOU can decide!

1. Although World Vegetarian Day is celebrated every year on October 1, the Philippines celebrates the whole month as “International Vegetarian Month.” 2. A top 10 List of the !nest vegetarian restaurants in the Philippines was compiled by PETA (People for the Ethical Treatment of Animals). Browse through this list at http://bit.ly/zAivBh . 3. The Nurturers of the Earth – a support group for earth-friendly parenting and lifestyle, and vegetarians – organizes

events, meet-ups and cooking classes for vegetarians and “want-to-be” vegetarians. The group was started by Nona D. Andaya-Castillo, an International Board Certi!ed Lactation Consultant (IBCLC) in 2004 when many of her patients were told by their doctors to stop breastfeeding because either they were sick or their babies were sick. Menu options and “food

LORNA LARDIZABAL DIETZ

for thought” can be found at http://vegetarianphilippines.weebly.com. 4. The Philippine Department of Agrarian Reform (DAR) is committed to the development of the “Green” lifestyle. Bringing in early pioneers such as DAR’s Undersecretary Jerry “Jing” Pacturan ensures that ongoing developments are being initiated to guarantee food safety and quality of organic produce and products that protect both producers and consumers. Look up RA 10068 or the “Organic Agriculture Act of 2010.” The facilitation of standards development for various sectors and support for certifying bodies such as the Organic Certi!cation Center of the Philippines (OCCP) is another. It is OCCP’s advocacy to increase the consumption of organic products and set-up of regular weekend markets for certi!ed organic products as contributions to these exciting developments. 5. Engineer Nestor Archival of Talamban, Cebu City opens his home to eco-tours. He might o"er you a taste of his home-grown “Malunggay Green Smoothie,” a blend of Malunggay (Moringa oleifera) leaves, Kamote tops (Ipomoeia batatas Linn), foster bananas, and mango pulp. “Organic, alive, and delicious!” http://HouseCloseToNature.com. 6. Chef Ojie Reloj’s (Chief Instructor of the Center for Culinary Arts in Manila) message to lobbyists is “to continue studying and harnessing the potentials of local ingredients (that are) yet to be discovered.” At Loqal.ph, Chef Ojie mentions examples such as lemongrass, batwan (a citrus fruit used for cooking by Ilonggos) and galangal. 7. Rural community markets and retail stores operated by women’s groups never

really left Green Cuisine out in the cold. In Mindanao, local women’s federations and cooperatives manufacture and distribute Dulao (Turmeric) Tea, Avocado Tea, and Ginger Tea to local residents. 8. The Philippine government is encouraging farmers to increase co"ee production in 2012. One major area that the Department of Agriculture is looking at is the setting up of post-harvest facilities all over the country that will boost income of co"ee farmers. For lovers of organic co"ee in the Philippines, this is good news since the government has made inroads in identifying future sites for new co"ee plantations.

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“Trending,” a term for “most-talked-about topic being discussed on Twitter,” is very much a part of the Philippine De-partment of Tourism’s (PDOT) campaign to attract more visitors with its new slogan, “It’s more fun in the Philippines!”

The much-awaited campaign focuses on the country’s core strength, singling out what no other destination can o!er – and that is the Filipino people.

For example, the Lonely Planet guidebook calls Filipinos “among the most easygoing and ebullient people anywhere.”

“Our strategy is simple: while other countries invite you to observe, Filipinos can promise a more heartfelt and interesting experience. Wherever you go, whatever you do in the country, it’s the Filipinos that will complete your vacation and will make your holiday unforgettable,” says the new Tourism Secretary, Ramon Jimenez, Jr.

Secretary Jimenez explains that “FUN is a very simple word that everyone in the world understands.”

“We’re going viral because that is where the Filipino is dominant. We have real power in the Web – and we should use it,” he adds.

Timi Stoop-Alcala, a social business analyst and content strategist, empha-sized the importance of integrating a campaign with “social touchpoints,” especially after PDOT’s previous slogan failed to gain traction with the general public and online in"uencers. Ms. Stoop-Alcala’s case study in 2010, “Philippines tourism rebranding could have harnessed the wisdom of crowds,” available online at http://bit.ly/ziGyCh, had stated: “Such a high-engagement brand should’ve leveraged public participation by strategically integrating the role of online in"uencers and social media in the whole project cycle.”

“It’s more fun in the Philippines!” trended immediately on Twitter after its launch.

The long-awaited idea was devel-oped by advertising agency BBDO Guerrero, appointed in December 2011

after an exhaustive pitch overseen personally by Secretary Jimenez himself and approved by the President and members of the Cabinet.

Early observers of the slogan have taken ownership of the campaign’s inclusive embrace of the internet and imbued its positive merits with their own interpretations through creative posters that are being distributed in YouTube and other social media such as Facebook and Twitter. Boboi Costas, a travel writer and consultant who had successfully trained a group of #sher-folk in Aloguinsan, Cebu to become eco-tour guides for the Bojo River, Aloguinsan River Cruise, was among the creatives who contributed their versions of “It’s more fun in the Philippines!”

On YouTube, PINASWATCHER6 uploaded a video about the slogan and included some comments from friends and colleagues. Among the comments PINASWATCHER6 shared, it was Ted Te’s note on Facebook that resonated positively with many readers: “For some strange reason, when the new tourism tag line ‘It’s more fun in the Philippines’ was revealed, I identi#ed with it. It

wasn’t the graphics, the colors or even the slightly awkward way the “sentence” was written. It took some moments of thinking before I realized why: it wasn’t just a ‘sentence,’ it was the start or end of a sentence. It is an open-ended invi-tation to complete the sentence and to take part in a conversation on some-thing that I, and Filipinos everywhere else, know – that it IS more fun in the Philippines.”

Noemi L. Dado, @momblogger, of BlogWatch.tv explains in a posting at http://bit.ly/yYnhIt how everyone can get involved in the campaign.

“Just tweet about things that are more FUN in the Philippines and tag it with #ItsMoreFunInThePhilippines #1ForFun.”

To make your own #ItsMoreFun-InThePhilippines meme (i.e. A meme is any unit of cultural information, such as a practice or idea, that is transmitted verbally or by repeated action from one mind to another), click on http://bit.ly/z6NeBg.

BY LORNA LARDIZABAL DIETZ

hrough these past recent years CAS has sought to highlight the richness and the importance

of protecting and conserving the Philippines’ rich natural resource heritage. One such showcase of its endeavors is its Philippine Coral Reef Exhibit at the Academy. Another is its recent 6-week Scienti!c Research expedition to the Philippines from April to June 2011 – the biggest it has ever launched. With this expedition , it

sought to record and make discoveries on the diverse Philippines terrestrial and marine life, and to inform and educate the people on the importance of protecting and conserving these habitats and organisms. The expedition has identi!ed as many as 500 new species and highlighted the threats to these natural resource treasures. For additional information about the expedition, visit the Academy’s website at http://www.calacademy.org/science/hearst/.

he Philippines is blessed with a rich environment and friendly, artistic, and hardworking people who have a ready

smile for everyone. Here is our Top 10 Things To Do that promises to be “more fun in the Philippines” — whether this is your !rst or 10th visit.

See Some Sights. Do you want to see the smallest active volcano in the world? Or well-preserved, Spanish-style architecture in the historic town of Vigan? Or other UNESCO World Heritage Sites such as the Banaue Rice Terraces?

Enjoy the Beach. The archipelago is a tropical country blessed with one of Asia’s longest coastlines, approximately 36,289 kilometers. It has more than a handful of beaches, many with !ne, powdery white sand and clear, warm turquoise waters.

Dive. The Philippines, Asia’s “Dive” capital, is located at the tip of the Coral Triangle — the center of marine biodiversity in the world. If you are a diving enthusiast

or someone looking for a unique underwater experience, then the Philippines is de!nitely for you.

Engage in your Favorite Outdoor Activity. The Philippines o"ers a wide variety of outdoor adventures for the active individual — from playing a few rounds of golf, snorkelling and swimming alongside whale sharks, sur!ng, mountain trekking and climbing, white river rafting to kayaking at the world’s longest underground river.

Relax, Rejuvenate, and Pamper Yourself with a Spa Treatment. There is nothing more relaxing than enjoying

the country’s world-class spa facilities, from the traditional Filipino “healing”

massage/touch therapy called Hilot to Shiatsu or Swedish massages.

Feast on Culinary Specialties. When visiting the Philippines, be sure to have a little allowance

(for gaining weight) since you will surely be savoring the best of the Philippines’ gastronomic culture and heritage as well as its fusion-cuisine incarnations.

Shopping in World-Class Shopping and Bargain Centers. Rich in bargain and variety, most shopping places have everything — from designer brands to handicrafts and “tourist items.” In the metropolitan areas, look for the tiangge, the Filipino version of the “#ea market,” which o"ers quality items at bargain prices.

Watch World-Class Performances. Year-round, the Philippines is home to many world-class artists and performing talents who are featured at various entertainment and cultural venues. The works of world-class Filipino painters and contemporary visual artists can be viewed

in many of the country’s museums and galleries.

Enjoy and Unwind in the Country’s Unique Nightlife. Every major city of the country has a number of nightlife

activity hubs that features restaurants, cafés, bars,

clubs, and karaoke bars --- all promising a good time of fun

and entertainment.

Experience the Country’s Rich Culture. Filipinos love to celebrate, whether it is about faith, love for country, or family. The festive nature of Filipinos organically evolved into the country’s hundreds of annual Festivals and Fiestas. There are as many festivals as there are towns --- and when you attend and enjoy a Filipino Festival, you come closer to understanding the culture of its people.

EXPEDITION: PHILIPPINES

Clockwise from top left: E!atounaria (Soft coral), Laughing Cicada, Myrianida (worm), Selaginella (spike moss), Umbellufera2 (coral), Pteroides 1( Sea Pens), Swell Shark and Nembrotha 2 (nudibranch).

BY GAB AGCAOILI

PHOTOS COURTESY OF CALIFORNIAACADEMY OF

SCIENCES

PISTA: It’s Fiesta Time! Festival Food in the Philippines

lmost every day of the year, in the countless barangays, 1500 towns, 115 cities,

and 79 provinces in it’s more that 7,100 islands, the Philippines boasts of many colorful and historically interesting Fiestas and Festivals. Fiestas and Festivals are often religious in nature, sometimes purely secular. But they are always socio-cultural events woven deeply into the texture of Filipino life. The Filipinos, after all, are gregarious, fun-loving, sociable, communitarian and hospitable – traits best demonstrated in the many !estas or festivals throughout the country.

Fiestas are packed with a variety of activities – street décor, novenas, processions, and Grand Eucharistic Celebrations, parties, and annual grand balls, parades, street dancing and !reworks, indigenous games (palaro), zarzuelas and moro-moros, folk music and dances, !esta queen coronations, cock-!ghts (sabong), talent contests, bazaars and trade exhibits, carnival ferias and many more. Folk elements de!ne the festive mood and add pomp and pageantry. The evolution and interplay of the old and modern

arts, belief and customs reveal much about the Filipino psyche.

Whoever or whatever the !esta is held in honor of, Filipinos make sure to outdo themselves in their acclaimed passion for hospitality. Fittingly, a festive table heaving with food is indispensible. Fiestas are a time for reuniting with family, extended family, friends, and neighbors. The table is the focus of conviviality.

Fiesta tables showcase the best cuisine the host can o"er. The dishes are therefore, by de!nition, out of the ordinary and made available in compulsorily excessive quantities. The mood is of success, plenty, and prosperity.

The old practice of asking relatives, friends, and neighbors, to assits in the preparation for a Fiesta is vanishing. It is becoming customary to contract caterers to handle food preparation in these accelerating times. But the spirit of celebrating and sharing still pervades. The food, even if catered, is cooked with the same a"ection and tastes just as good.

side from the country’s well-known diverse natural and man-made attractions, Philippine food remains

to be one of the country’s best-kept secrets as it is still relatively unknown in many parts of the world.

Philippine Cuisine features a spicy blend of various cultures - a legacy left by past colonizers. The mixture of Malay, Chinese and Spanish in!uences have complemented the Filipino’s way of traditional cooking style, which resulted in a uniquely Filipino gastronomic treasure. Popular dishes adopted from Chinese are “lumpiang shanghai” and “pancit”; while several traditional dishes still retain their Spanish names such as “mechado,” “menudo,” and “pochero.”

There are a handful of destinations in the country that are well-known for its food. For instance, Bicol, and Bulacan (in Luzon) are famous for its sweets while Negros, Iloilo, and Cebu (in the Visayas) are known for “lechon” and “otap”. On the other hand, Antipolo (in the Province of Rizal) is popular for its “suman”, “kasoy” and “mangga” and Ilocos (likewise in Luzon) is known for its

“longganisa”, and “pinakbet”. Each region has its own treasure to

boast, such as the freshest fruits and vegetables grown in Trinidad Valley in the Mountain Province (Cordil-lera Region). Pampanga (in Luzon) is known for its sweet meat, such as “tocino”. Batangas (in Luzon) is famous for its tender juicy meat called “bulalo” and its robust co"ee beans. Bicol’s (in Luzon) most popular cuisine “laing” and “bicol express” is known for the use of coconut milk and lots of spices. Cebu and Palawan (in the Visayas) serve fresh

seafood, seaweed salad; and the sweet-est mangoes. Iloilo (in the Visayas) is popular for its “pancit molo” and “la paz batchoy.” Davao (in Mindanao) is famous for its “inihaw na panga” and exotic fruits like “durian,” “pomelo, “mangosteen” and “rambutan”. Zamboanga (in Mindanao) serves some of the most delicious prawns, crabs, lobsters and “curacha.”

One of the most popular Kulinarya Destinations is Quezon Province. Quezon is not only well-known for its harvest festivals during May but also for its culinary specialties such as “long-

ganizang Lucban” (native sausage), “pancit habhab” (native noodles served on banana leaf ), the “kiping” (both a delicacy and ornament during the Pahiyas festival) and “broas” (local lady#ngers). Also worth watching is the “pandanggo-awit”, a tradition practice that features the “lambanog”; a local vodka-like drink which is one of the province’s most popular alcoholic products.

Other itineraries being developed are the Kulinarya Bicol Tour which o"ers visits to the provinces of Albay and Sorsogon. The tour also allows the tour-ists to taste the region’s specialties such as “pinangat” (native foie gras), “Bicol express” (a native dish cooked with lots of hot chili peppers) and desserts made with the “Pili Nut”.

Other destinations being developed are Kulinarya Batangas; Lipa - featuring “lomi” (native noodles) and “sinaing na isda” (steamed #sh) with an optional visit to The Spa at San Benito and Taal – featuring “tawilis” and various sweets such as “panutsa” (caramel peanuts) and “bukayo” (sweetened coconut).

PHILIPPINE CUISINE IS THE COUNTRY’S NEXT TOURIST ATTRACTION

The Philippine Department of Foreign A!airs, Department of Tourism and the Department of Trade and Industry once

again join hands for the coordination and organization of the annual Ambassadors, Consuls General, and Tourism Directors Tour (ACGTDT) of the Philippines.

Now on its 7th year, the ACGTDT is a program that highlights the Philippines as a wholesome and attractive holiday destination which encourages North Americans to experience and enjoy the rich Philippine culture and the world-renowned Filipino hospitality.

The Basic Tour is on July 11-15 and the Optional Post Tours will be on July 15-18, 2011. The Basic Tour covers the round trip international airfare to and from Manila, hotel accommodation (based on twin sharing) at the Dusit Thani Hotel in Makati, daily bu!et breakfast, daily lunch, a city tour of Metro Manila, a welcome dinner with cultural show, an out-of-town day trip featuring Kulinarya destinations or a historical tour of Corregidor, a visit to the Manila Ocean Park, and a historic wreath laying ceremony at the Rizal (Luneta) Park.

The highlight of the tour is an audience and a photo-opportunity with Philippine President Benigno Simeon Aquino III, and a tour of Malacañang Palace and its museum.

After completing the Basic Tour in Metro Manila, participants may opt to avail of the post-basic tours for an additional fee. The destination choices include Bicol (Legaspi and the Mt. Mayon area), Cebu/Bohol (beach, culture, chocolate hills, tarsier), Boracay

(eco-tourism, beach, water sports), Puerto Princesa, Palawan (underground river, beach, eco-tourism, country-side), Davao (mountainscape, arts and culture, beach, culinary), or Iloilo/Bacolod (beach, festival, culture, and cuisine).

Like in the previous years, hundreds of participants are expected to join this year’s tour, and they will be introduced to the country’s leading tourist destinations, to niche products and activities like adventure, health and wellness, and entertainment. Interested participants will also have the option to learn more about potential areas for investments, livelihood, business and retirement.

The annual ACGTDT aims to promote the Philippines as a top-notch tourist destination to second and third

generation Filipino-Americans not just as the homeland of their parents/grandparents, but as a tropical paradise where they may always feel at home; making them speak positively and promote vigorously the archipelagic wonder that they may call their own.

For registration and other information, please contact the Philippine Embassy, Philippine Consulate General or Philippine Department of Tourism O"ce nearest you or log on to ww.experiencephilippines.org.

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R E S TA U R A N T S

Auntie Em’s Fine Foods & Pastries 1127 El Camino RealSouth San Francisco, CA 94080 650. 588. 6068AuntieEmsFineFoods.com Auntie Em’s Fine Foods and Pastries serves quality Filipino pastries/delicacies like Auntie Em’s special ensaymada, bibingka, empanada and other Filipino favorite snacks. Catering services is available. Mon-Sat 11:00am-7:00pm; Sun 10:00am-4:00pm

Dampa Restaurant2960 Adobe Plaza, Castro Valley Blvd. Castro Valley, CA 94546650. 871. 8644dampa@att.net

Goldilocks 3565 Callan Blvd. South San Francisco, CA 94080 goldilocks.com

Intramuros Restaurant101 Brentwood Dr.South San Francisco, CA 94080650. 877. 7736info@theintramuros.comTheIntramuros.com Enjoy elegant dining, wonderful ambiance and !nest Filipino, Spanish and Asian fusion cuisine. O"ers onsite banquet facility, veranda seating, o"-site catering. Premiere entertainment center with live music, DJs at Intra Lounge & Bar / Concerts at Music Hall. Tue-Sun Lunch 11:00am-2:00pm; Dinner 5:30pm-9:30pm; Intra Lounge 5:00pm-12:00am; Fri-Sun 5pm-2am; Closed on Mondays.

Mekeni Restaurant6339 Mission Street Daly City CA 94546650. 992. 6020

Midway Cafe450 Golden Gate Avenue, 10th Floor Federal Bldg.San Francisco, CA 94102 415. 865. 5495

Patio Filipino1770 El Camino RealSan Bruno, CA 94066650. 872. 9888PatioFilipino.comO"ering delicious Filipino & Spanish dishes in a classy setting. Host parties, banquests and catering services. Mon-Thu Lunch 11am-2:30; Dinner 5:00pm-9:30pm; Fri-Sun 11:00am-9:30pm; open 7 days a week

Tastebuds Restaurant582 San Bruno Ave W., San Bruno, CA 94066650. 583. 0899TastebudsCuisine.com

The Co!ee Adventure Company1535 Landess Avenue, Ste 141Milpitas, CA 95035svpena29@gmail.comwww.co"eeadventureco.com

The Naked Chorizo415.425.7115nakedChorizo@yahoo.comtwitter.com/senorsisigfacebook/senorsisigA Filipino food truck serving uncased native pork chorizo, Bacolod-style.

D I S T R I B U T O R S / G R O C E R Y S T O R E S

Datu Putirobreyes100@gmail.com

Heavenly Ice Cream650. 743. 8658 heavenlyicecream@yahoo.com

Island Paci"cIslandPaci!cMarket.com

Mama Sita’s14734 San Pablo Ave.San Pablo, CA 94806510. 858. 4215pearlparmelee@yahoo.com

Ramar Foods539 Garcia AvenuePittsburg, CA 94565925. 432. 4267RamarFoods.com

Seafood CitySeafoodCity.com

Sun Tropics925.548.5202 sharon.sy@suntropics.net

W I N E S & S P I R I T S

Eden Canyon Vineyard1919 Calf Canyon HighwayCreston, CA 93432805. 238. 1241EdenCanyon.com

Corté Riva Vineyard1724 Alan Dr.Penngrove, CA 94951707. 665. 5698CorteRiva.com

Genevive Wine415. 822. 2222GeneviveWines@gmail.comGeneviveWines.com

VuQo Premium Vodkainfo@VuQo.com VuQo.com

Philippine Tourism O#ce 447 Sutter St., Ste 507San Francisco, CA 94108415. 956. 4060 ExperiencePhilippines.org

Alliance Vacation Planner 20380 Town Center Lane, Ste. 2225 Cupertino CA 95014 650.515.1016 romeo.staralliancetravel@yahoo.com

Bluzands Tour & Travel 323 Geary St., Ste. 315San Francisco, CA 94102415. 981. 4344bluzands@sbcglobal.net BluzandsTravel.com Eurasian Travel 98 Marshall Way Daly City, CA 94014 650.755.1475 cristirangasajo@comcast.net

Fil-Am Association of Travel Agents in America (FAATAA)415.564.7779Jesus.Sabolboro@gmail.com

Keith & Charles Travel1707 Cayuga Avenue San Francisco, CA 94112 415.584.8208415.265.0529 okctsf@att.netGTTravel.com Linsil Travel150 Sickles Avenue San Francisco, CA 94112 415.239.4200 linsil26@yahoo.com Manila Travel International888 Paris St., Ste. 205San Francisco, CA 94112415.391.8266 manilatravel@gmail.com

Paci"c Air Leisures447 Sutter St., Suite 808San Francisco, CA 94108 415. 981. 0540 Paci!cAirLeisureServices.com

Philippine Airlines447 Sutter St., 2nd FloorSan Francisco, CA 94108 415. 217. 3150 T415. 391. 0662 F Travel the Finest415.810.2377 travelthe!nest@yahoo.com

Yoogle Travel2965 South Court Palo Alto, CA 94036 650.494.1153 jokramer8@gmail.com

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