Showing posts with label writer. Show all posts
Showing posts with label writer. 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.
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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?
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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.

Sunday, April 20, 2014

FEATURE WRITING: Top 10 summer #nomnoms

Manila Bulletin


Top 10 summer #nomnoms

Mouthwatering, finger-licking, eye-popping treats this summer
by Ieth InolinoApril 20, 2014



1 MAKATI SHANGRI-LA
MAKATI SHANGRI-LA
IN THE MOOD FOR KAISEKI 
If fashion has spring/summer season, so does dining. Inagiku at Makati Shangri-La celebrates the spring season with a nine-course Sakura Kaiseki Set that can be enjoyed for lunch or dinner until April 30. Kaiseki or kaiseki-ryōri is a traditional Japanese dinner that is considered to be one of the most prestigious dining experiences in the world. This culinary art form follows a carefully planned dining sequence using a meticulous selection of seasonal ingredients, resulting to a visually enticing presentation of each course. Executive Japanese chef Wataru Hikawa selects the freshest ingredients to create a multi-course menu, which includes boiled nanohana flower tofu, grilled bamboo shoot with teriyaki sauce, Wagyu beef with sweet miso, grilled egg yolk with scallops, and more. Makati Shangri-La, Ayala Avenue cor. Makati Avenue, Makati City.((632)8138888)

2 THE PENINSULA MANILA
THE PENINSULA MANILA
EAT LIKE A VEGAN
The summer season makes everyone feel conscious about their bodies. Enter The Peninsula Manila’s 360° Wellness, Naturally Peninsula. A vegan-inspired menu, this collaborative effort between the talented culinary teams of The Peninsula and The Farm at San Benito, embraces wellness and relishes the restorative powers of nature. It introduces a variety of light and healthy dining options with each dish maintaining its own unique and pristine flavors by using live and raw food, natural herbs and spices, and other organic produce from reputable and sustainable sources. The menus were created by two of The Peninsula Manila’s star chefs—Old Manila chef de cuisine Samuel Linder and Spices Indian specialty chef Avanish Kumar Jain—who worked closely with on-site nutritionists and doctors and the chefs of The Farm’s world-famous Alive! restaurant in coming up with menus for Old Manila, The Lobby, Spices, and Escolta. Bask under the sun with dessert selections highlighting tropical fruits the Philippines is famous for like the sumptuous pineapple buko bar (The Lobby). Health-conscious gourmands will be happy to know that each dish on the restaurants’ menus will be accompanied with a helpful caloric count. The Peninsula Manila, 1226 Makati City.((632)8872888)

3 RESORTS WORLD MANILA
GAGA OVER GELATO
GAGA OVER GELATO
Summer is not summer without ice cream. Café Maxims at Resorts World Manila (RWM) serves up a selection of gelato flavors that gives your taste buds something to scream about. Made with the finest ingredients available locally and abroad, this Italian favorite is made right in the Café Maxims kitchen under the close supervision of chef Hubertus Cramer, RWM F&B senior director. Among the array of flavors are pistachio, buko pandan, cappucino, Manhattan cheesecake, mango, black forest, dark chocolate, cookies biscottino, ferrero, tiramisu, salted caramel, French vanilla, green tea, strawberry, browned pecan butter, bubble gum, chunky peanut butter, banana caramel, and hazelnut Nutella. Resorts World Manila, Newport Boulevard, Newport City. ((632)9088888)

4 SOFITEL PHILIPPINE PLAZA MANILA
SOFITEL PHILIPPINE PLAZA MANILA
TAGAYTAY HARVEST
Go on a culinary adventure this summer without leaving town at Spiral, Sofitel Philippine Plaza’s flagship destination. Be adventurous with food and tickle your palate with different sensations and textures. Start your journey with organic salads and appetizers. Fresh, locally grown produce and organic colorful vegetables freshly picked from Tagaytay and right at the gardens of the Sofitel Philippine Plaza will be tossed for you by the hotel’s chefs with your choice of homemade salad dressings. Sofitel Philippine Plaza, Atang Dela Rama, Pasay City. ((632)5515555)

5 THE SILLY GOOSE GOURMET
THE SILLY GOOSE GOURMET
PIE POPS
Convenient and cute to stroll with while walking on the beach or just hanging out in the park on a sunny day, pie pops is the perfect summer munchies. This mini pie on a stick comes in three flavors: apple pie, chocolate pudding, and lemon curd. Health conscious? The Silly Goose Gourmet, maker of this must-try food hybrid, gives a new twist to the classic pie. It creates desserts and pastries without sacrificing taste by sourcing healthier alternatives to traditional ingredients. www.thesillygoosegourmet.com. ((632)9277439821)

6 MASATAMI SHAVE ICE
LANGKA BEATS THE HEAT
LANGKA BEATS THE HEAT
Let the sought-after cooler of Hawaii beat the summer heat! Masatami Shave Ice is made from ice finely shaved into consistency slightly more dense than frost and mixed with flavor syrup. Unlike snow cones that are made with crushed ice, shaved ice is ground further and has a smoother consistency similar to snow. This makes the syrup added to the ice soak into the densely packed shavings and keeps it from sinking to the bottom, creating the frozen treat. It’s just like ice cream and maybe even better. For that fruitiness and tanginess you’re longing for, try Langka Flavored Shave Ice. www.facebook.com/MasatamiShaveIce.

7 TRUE BLENDS
CHEESE CLOUD
CHEESE CLOUD
Too hot? Take winter with you and get your head above the clouds with True Blends’ Winter Melon Cheese Cloud. Its refreshing flavor and frothy topping cools you down this summer with a dash of creamy and a surge of tangy. Popular among students and yuppies, this sweetness in a cup has perfectly concocted its recipes by sampling selections for clients. Part of its research and development is adjusting its menu based on the feedback and comments of its patrons. www.facebook.com/ateneotruebrew. ((632)6977977)
8 SEDA BGC HOTEL
WONDERS OF THE OCEAN
WONDERS OF THE OCEAN
Don’t fret if you can’t go scuba diving this summer. The wonders of the ocean is right on the dining table—fresh calamari, shrimps, mussels, grouper fillet marinated in white wine, lemon juice, and olive oil. This is a sumptuous seafood cocktail made of fresh, high-quality ingredients from Seda. Ceviche evokes images of the beach, fun in the sun, and great times with family and friends. Seda BGC Hotel, 30th Street cor. 11th Avenue, Bonifacio Global City, Taguig.((632)9458888)

9 F1 HOTEL MANILA
F1 HOTEL MANILA
SEAFOOD TREAT
True summer flavor comes from the seafood paella at F1 Hotel. This fresh seafood medley and rice cooked in saffron and olive oil may seem like any other paella, but it’s in its ingredients and how it’s cooked that makes it different. Aside from using olive oil in frying the seafood, it is also heavy in spices. This enriches the taste of the sticky rice and brings out the freshness of the chorizo. F1 Hotel Manila, 32nd St., Taguig City.((632)9289888)

10 DUSIT THANI MANILA
KAMAMESHI OR ME
KAMAMESHI OR ME
Summer is a time to get together with family and friends. And the best way to enjoy it is by sharing a heartwarming meal with your loved ones. But with Umu’s Kamameshi set menu, available until April 30, you can have the appetizer, tempura, miso soup, and local ice cream all to yourself. A traditional Japanese dish similar to a rice topping, Kamameshi is cooked in an iron pot cradled in bamboo or some other kind of wood. It is heaped with generous portions of toppings and flavored with soy sauce, mirin, or sake. Dusit Thani Manila, Ayala Center, 1223 Makati City.((632)2388888)

http://www.mb.com.ph/top-10-summer-nomnoms/