Showing posts with label manila bulletin lifestyle. Show all posts
Showing posts with label manila bulletin lifestyle. Show all posts

Friday, September 19, 2014

FEATURE WRITING: LOVESTORY

Manila Bulletin
http://www.mb.com.ph/lovestory/

Lovestory

Why Heart and Chiz are meant for each other. No haters allowed. Just love, love, love.
by Ieth Inolino
August 31, 2014
She’s outgoing, he’s serious—but it’s true what they say, stay long enough and you pick up your partner’s habits. They can finish each other’s sentences. He’s learned to be more carefree, she’s learned to be more profound. The newly-engaged couple recounts their love story—and that ring everyone’s ogling at—in a fun and funny conversation.
THE PROPOSAL Sen. Chiz Escudero chose his venue well: His late father's house in Sorsogon, which 'made it feel like he (his late father) was part of the celebration.' Plus, he said, 'That's where I came from and where I started.'
THE PROPOSAL Sen. Chiz Escudero chose his venue well: His late father’s house in Sorsogon, which ‘made it feel like he (his late father) was part of the celebration.’ Plus, he said, ‘That’s where I came from and where I started.’
Portraits Keith Dador
THE LOVE STORY
Tell us about how you met.
Heart: The moment really started when I saw him at a restaurant at The Fort some time in 2007. I instantly became a fan. Super crush ko siya. The song ‘Lady in Red’ was playing and I downloaded it on the same day. And I would think of him whenever I heard the song. Super crush talaga.
Chiz: You should have tweeted me.
Heart: I tweeted you. I said something like, ‘I’m a fan.’
Chiz: I don’t think I had Twitter then.
Heart: You already had Twitter. I saw your tweet before, saying something like, ‘I saw Heart Evangelista at the airport.’
Chiz: Really? But I didn’t tag you. I don’t think I knew how to tag then.
Heart: Anyway, that was the first time I saw him. Super crush ko siya. But that time, we didn’t meet. He was just at the same restaurant. But when we met for the first time…
Chiz: She was wearing red. Laughs.
Heart: I just had to make the fantasy real. Just for me. I didn’t think that I’d end up with him. But I just had to make it real so I had to wear something red. So, in my mind, ‘Lady In Red.’ We were introduced by Tita Miriam Defensor by phone. She gave me a list of guys that she wanted me to date after my breakup. I told her before, in passing, that I had a crush on him. She said, well, I heard that he’s annulled. Let’s set a dinner. Then there was a number two on the list but I never got to number two because I ended up staying with him.
Chiz: When I first saw her, I was starstruck. She was removing her jacket in slow motion.
17
Portraits Keith Dador
Heart: Maybe that’s just how you saw it. I wore a red jacket to make sure that I was wearing something red. We were in the terrace and it was so hot.
How did you know that he was the one and she was the one?
Heart: When he proposed to me. Laughs. Why don’t you answer that?
Chiz: It’s about getting to know each other, really. In my point of view, you don’t enter a relationship just for the heck of it. When you meet someone, when you ask someone out, when you marry someone, you discuss it and if you’re on the same page, that’s it. And it’s just a matter of talking about the whole shebang (for the wedding).
Heart: It’s true what he said that you don’t enter a relationship without thinking [about marriage]. But at that point, I wasn’t ready yet. When we were together, I wanted to end up with him. But I was still open to the chance that it might not work. I didn’t want to hope so much because of everything I’d been through. He ended up being better than I imagined him to be. He was fun. He made me feel like a princess. He introduced me to a lot of new things. He makes me a better person.
THE RELATIONSHIP
What’s your favorite thing about each other?
Heart: He’s supportive of my work, everything that I’m passionate about, like my painting and my work.
Chiz: Her sweetness, because I’m not like that.
How did you deal with him not being sweet?
14
Portraits Keith Dador
Heart: I was complaining a lot. Laughs. I really dealt with it. I’m so passionate and malambing. I’m used to someone holding my hand in public. He was strange in the beginning. I didn’t know if he was shy or conscious. I couldn’t understand it. It was hard for me. But he got over it and became sweet.
Chiz: A thousand times. And remember we really started with a low number.
Heart: But there’s still space for development. Laughs.
What do you like most about your relationship?
Heart: The independence. It’s him not telling me what to do. I don’t like [being controlled] because it makes me feel suffocated. I’m a very expressive person. Before I would complain, now, I appreciate that he didn’t hinder my growth.
Chiz: It’s everything. The opportunity to establish a family—make my family whole again. Basically, the chance to make things better.
What is it about your relationship that makes it work despite the challenges?
Heart: I think if you really genuinely love each other, you also accept the bad side with the good. And also the fact that he’s older than me. So, when I’m agitated, he’s relaxed. Or when I’m being immature, he’s the matured one. He lets me understand the situation. We communicate really well. He knows how to talk to me. Because when you really want a relationship, you have to make an effort. And he really makes an effort.
Chiz: And the fact that we don’t have the same line of work, that makes the relationship exciting. Not like if one is a congresswoman and the other is a senator. When you go home, what do you talk about? The bills that you pass?
What lesson has your relationship taught you?
Chiz: As Og Magdino would say, this, too, shall come to pass. Even if it gets hard, it will pass. The sun will still shine the next day.
Heart: It’s the same for me. With him around, I would feel calm. I overthink. I worry. What he said is true. This, too, shall pass.
THE PROPOSAL
Tell us about how the proposal went.
Chiz: The challenge was actually preparing for it and hiding it from her. She had so many questions that I couldn’t answer. I proposed in my dad’s house in Sorsogon. There was a scheduled trip with some friends. For me, the timing was right. It was the perfect time. Sorsogon is meaningful for me because that’s where I came from and that’s where I started. Plus, because my dad has already passed away, doing it in his house made it feel like he was part of the occasion.
Heart: I had no idea what was happening. In fact, I was getting annoyed with him because he was always gone. It was supposed to be a vacation with friends then he would leave us and come back after three hours. I thought he was going to propose in Paris because that’s what everyone was saying. When this happened, I was really surprised because I didn’t think it would happen there. It wasn’t something I imagined it to be. It was such a new feeling! Parang it’s a new app. I’ve never experienced anything like that. It was like a new color. It was so different. I actually blacked out. I don’t remember him kneeling down. I just remember telling him that he was putting the ring on the wrong finger.
Chiz: At least I have a witness. Alex (Alessandra de Rossi) was interviewed. She gave an account of the proposal. She said, ‘What I remember is that Chiz hasn’t finished asking the question yet and Heart is saying yes already.’ Laughs.
A SYMBOL OF FOREVER The engagement ring is a family heirloom that Chiz got from his mom.
A SYMBOL OF FOREVER The engagement ring is a family heirloom that Chiz got from his mom.
Portraits Keith Dador
THE RING
What’s the story of the engagement ring?
Chiz: It’s from my mom. She got it from her mom and I guess she got it from her mom. She had it reshaped into a heart long before then I asked her for it.
Heart: It’s a family heirloom.
THE WEDDING
What are your plans for the big day?
Heart: We still have to talk about it. We have to consider his work. For the theme, we definitely want something private, intimate, with just a few people, somewhere far away so that we can feel as though we could really stop time. Then maybe go back and have a party here with everyone. For us, it would be meaningful and more special, because I’m in showbiz and he’s in politics, to just really get away from all of that and enjoy what we have.
Chiz: Solemn and intimate, not a circus. You want me to take care of everything. Surprise na lang ulit. Last time I surprised you, it worked! Laughs.
THE MARRIAGE
What’s your plan after the wedding?
Chiz: Eight kids in the next eight years. Laughs.
Heart: I want a baby three or four years from now. I want to enjoy finally being married. Just the two of us. I’m still going to work, maybe not so much on soap operas. But I’ll be doing my hosting and my painting.
What do you look forward to in being a married couple?
Heart: It’s really having the blessing of God. It wouldn’t change naman anything. Our relationship is pretty much it. It’s going to stay the same. It’s going to get better.
Chiz: I look forward to the daily grind. It’s how you live that side of your life that matters. It’s not the life that’s seen in front of the camera, the life that other people see. It’s the life outside that. Yung hindi pa siya naliligo, kung anong itsura nya.
Heart: Uy, nakita mo na akong nagpa-paint ng hindi naliligo.
Chiz: Yung wala pang makeup na hindi pa naliligo.
Heart: Nakita mo na yun.
Chiz: Yung hindi pa naliligo at gamit pa yung makeup nung nakaraang araw.
Heart: Hindi mangyayari yun.

FEATURE WRITING: LOVE

Manila Bulletin
http://www.mb.com.ph/love/

Love
Top Philippine wedding gown designers create the ultimate wedding gown for newly engaged actress Heart Evangelista.
August 31, 2014

It’s a magical moment when the bride walks down the aisle in her wedding dress. And if the country’s top fashion designers were to sprinkle pixie dust on Heart Evangelista’s special day, they’d make her their muse, garbed in elaborate lace, exquisite tulle, and breathtaking embellishments. Watch these designers wave their magic wands, creating stunning sketches for a special day of love.
heart - eric delos santos



My design for Heart would be a fully embellished top, sweetheart sheer top neckline, and layers of soft tulle.
—Eric Delos Santos



heart - avel bacudio


The wedding dress of Heart Evangelista should be elegant and best-remembered, and, since she is marrying a political figure, should also be a major influence on women, elevating matrimonial fashion, not to mention her celebrity status as well. I imagine her wearing a high-necked, long-sleeved gown with a fitted torso and a billowing skirt. The materials include French lace, illusion tulle, lace-and-seed-pearl encrusted skirt. Her wedding ensemble is simple and exquisitely detailed. —Avel Bacudio


heart - randy ortiz



It is a white tulle serpentine gown with intricate baroque, callado, and linear embroidery with white sequined lining beneath the embroidered overlay. —Randy Ortiz



heart - francis libiran


If I were to create a wedding gown for Heart Evangelista’s very special day, I will make a fully embroidered serpentina gown in white soft tulle fabric. Heart is known for her beauty, sexiness, and allure. The serpentina cut of the gown, which will have a deep back cut, will highlight her voluptuous figure. The gown will be intricately embroidered, which will also emphasize her enviable curves. The intricacy continues smoothly to the back of the gown down to the skirt with a perfect depth, which will give the classic look a hint of sexiness. —Francis Libiran

heart - tippi ocampo



I imagine a gown that’s beautiful, romantic, elegant, modern and not too fussy—one that enhances Heart’s natural beauty and doesn’t try to take attention away from it. Thus, this French lace and silk Duchesse satin bridal gown with crystal beadwork. —Tippi Ocampo


heart - michi calica sotto



Heart has a beautiful body: a full bosom and is small boned. So, I gave her this fitted bodice and semi-mermaid cut. Done in laser cut lace, individuallay appliqued for that 3D effect. Her neck and arms are covered with a detachable yoke fashioned from stretch tulle. The hemline is yards and yards of illusion tulle to complete her dreamy look.” —Michi Calica Sotto



Wednesday, June 25, 2014

FOOD WRITING: PAELLA PERFECTION

Manila Bulletin
June 26, 2014

http://www.mb.com.ph/paella-perfection/




Paella perfection

Spanish in origin, paella has found its way to the heart of every Filipino foodie. With different versions from every region in the world, check out how Manila’s brightest chefs have put their own twist to this classic favourite.
by Ieth Inolino
June 26, 2014
CHEF BETTINA ARGUELLES
Restaurant Operations and French Chef, Sofitel Philippine Plaza Manila
The secret to a good paella is the stock: I use a concentrated seafood fumet with white wine, prawn, clam, fish, and mussels reduced to intensify flavors. I render good chorizo for complexity of flavor, and use the best Spanish saffron… a little goes a long way. Fumet is a concentrated stock, to render is to slowly cook meat in its own fat. Saffron is infused in the stock; it’s not sprinkled on top like other spices.
CHEF ROLANDO LAUDICO
Chef Laudico Catering
First thing to consider is the rice you use for paella. It should be short grain rice. Next, the stock used should be flavorful and well seasoned since the rice absorbs the liquid completely. Take note that rice cooks anywhere from 30 to 45 minutes, so don’t put ingredients that cook fast at the start like fish and seafood, but add them near the end. Meat, however, can be placed at the start. The best tasting paella for me is cooked in firewood or charcoal since it gives that smoky flavor that I love!
CHEF ALESSIO LODDO
Executive Chef, Crimson Hotel
My secret to creating good paella is the quality of ingredients and the time you give for preparation. Slow cooking is one way to cook with a flavorful dish. Take time to sautĆ© the ingredients until caramelized, to prepare the base from scratch, to let the rice simmer until moist, and to check it from time to time to ensure that the rice does not dry up or get burned. The quality of the ingredients is also important. You won’t get the same output if you use processed ingredients like paella powder mixes and vegetables in can, among others. The best flavors will come from natural and fresh ingredients. Extra virgin olive oil, homemade stocks (2/3 chicken, 1/3 fish, or vegetable), and wine are some of the key ingredients in my version of paella.
CHEF JP ANGLO
Sarsa Kitchen + Bar
My family and I have always cooked paella indoors, until recently at the beach. We decided to cook it over an open-flame charcoal and coconut husks. It was the best paella we’ve ever had. It was moist to perfection, plus the rice had a tinge of good smoky flavor.
CHEF SACHA GAUSSELMAN
Fresh All Day Dining, Solaire Resort & Casino
I use spices from Spain and special herbs to add flavor to my paella. And bayo arroz (paella rice from Spain).

CHEF RICARDO ACQUISTA
Old Manila Chef de Cuisine, The Peninsula Manila
“To make a good paella, it is important to consider the ingredients used—the fresher, the better, whether they’re vegetables, meat, fish, or seafood. The caramelization of the vegetables and seafood or meat depends on the paella you are making. Another essential thing is the broth, which will contribute almost 50 percent of the flavor that the rice will absorb. And never forget a nice touch of Pimenton de la Vera (Spanish paprika).
CHEF DENNIS MORA
Diamond Hotel Philippines
Our version of the hispanic paella is created with a modern twist by topping it with Tandoori octopus, sisig, and chicken lollipop stuffed with Batangas shrimps. The stock used for flavoring the paella is mixed with traditional aged lambanog.”


Tuesday, June 17, 2014

FOOD WRITING: THE PERFECT ADOBO

Manila Bulletin Lifestyle
June 12, 2014

http://www.mb.com.ph/the-perfect-adobo/




The perfect adobo

There’s an art and exact science to cooking the Philippines’ best-loved dish. Let the best chefs in Manila show you how it’s done.
by Ieth Inolino
June 12, 2014
CHEF GENE DEL PRADO
Executive sous chef, Makati Shangri-La
“Marinate for one hour in soy sauce, vinegar, sugar, bay leaf, and crust pepper. For the sauce, thicken a little bit of cornstarch with water.”
CHEF ROLANDO LAUDICO
Chef, Bistro Filipino
“I don’t add the vinegar when marinating, but in the middle part of the cooking process. And I cover the pot right after. Only use the best vinegar like coconut or paumbong.”
CHEF EDUARDO MADDELA
Executive sous chef, The Peninsula Manila
“Pork neck or kasim is the best part, as it is good for braising and has limited fat. My home style is to mix some chicken liver in the adobo then blend the liver with the sauce.”
CHEF JP ANGLO
Chef, Sarsa Kitchen + Bar
“A good adobo should be slow cooked for four hours. For big batches, five hours. After cooking, transfer the adobo to a rice cooker and let it sit there. Keep in warm temperature.
CHEF SAU DEL ROSARIO
Executive chef, F1 Hotel
“Cook adobo in very low fire. The perfect adobo is like a wine—it becomes tastier the more you refry it. Lumalabas talaga ’yung flavor niya.”
CHEF ALWIN MONTUANO
Chef, Prosperity Court Restaurant at Resorts World Manila
“To have that complete ‘adobo heaven’ experience, you need to have a good accompaniment such as green mango and tomato salad, soft boiled egg, calamansi with chili, and fish sauce—and let’s not forget the fragrant, piping hot garlic rice for the purist, while aligue rice is for those who want a ‘happy ending’!”
CHEF GREG GALANG
Executive sous chef, Dusit Thani Manila
“Depending on the size of the meat pieces, it takes approximately 40 tender loving and caring minutes under a watchful, beautiful, sexy eye until the meat is perfectly falling off the bones.”
CHEF JOJO BARBIERA
Chef de partie, Spiral at Sofitel Philippine Plaza
“Once you’ve marinated the pork, you have to grill the meat on a really hot pan before incorporating the marinating liquid. It’s important to grill the pork meat first to give the adobo that smoky undertone.”
CHEF BOBBIT NICOL
Head chef, Corniche Restaurant at Diamond Hotel
“Mix water approximately 10 minutes after you pour in the measured vinegar and soy sauce.”
 THIS IS ADOBO COUNTRY
Every region has its own version of adobo. Filipino chain of restaurants Adobo Connection’s managing director Kellda Centeno recognizes that it is precisely the versatility of adobo that makes it a classic dish: “I think you’ll be hard pressed to find a Filipino who doesn’t like adobo.  If there’s one thing we all have in common, it’s our love for adobo, which is why we say that adobo connects us all.” Centeno shares the different versions of adobo throughout the country:
PAMPANGA
White adobo or adobong puti: The pork is boiled with vinegar, garlic, laurel, and salt until all the liquid is absorbed.
BICOL
Adobo sa gata: Original adobo but stewed with coconut cream.
BATANGAS
Adobong dilaw: This authentic Filipino dish originated from Taal, Batangas. TaaleƱos use luyang dilaw to brighten up the color of the dish.
Adobong Anatto: Chicken and pork adobo use anatto seeds or achuete to impart a rich orange color to the dish.
LEYTE AND SAMAR
Adobong Waray: Chicken and pork are fried before simmering in vinegar, salt, pepper, and bay leaves.
ILOCANDIA
Adobong tuyo: Adobo cooked heavy with vinegar and garlic, and simmered until the sauce is dried up and gets fried in its own oil or fat.
Adobong itim: Adobo dish uses sukang Iloco (Ilocos vinegar) from sugar cane, which is dark and pungent and locally grown garlic.
Adobong tinupig: Adobo is twice cooked. Chicken is simmered and deboned. The shredded meat is wrapped in banana leaves and broiled, a process called tinupig.
MANILA
Classic chicken and pork adobo: Simmered in vinegar, garlic, pepper, bay leaves, and soy sauce to give it a golden color. Simmered meats are fried and served with the reduced sauce.

Monday, May 26, 2014

CELEBRITY STYLING: PAOLO BALLESTEROS

ANGELINA WHO?
Manila Bulletin Lifestyle
May 26, 2014

by EUGENE Y. SANTOS
portraits MJ SUAYAN
wardrobe FANNY SERRANO
headdress PATRICK STAR ISORENA
styling IETH INOLINO
makeup PAOLO BALLESTEROS
makeup assistant GERALDINE MENORIAS












CELEBRITY STYLING: GLAIZA DE CASTRO

Postcards from La La Land
Manila Bulletin
May 25, 2014

images SHAIRA LUNA
styling IETH INOLINO
hair and makeup AARON CUNANAN