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Legendary bouncer and photographer Sven Marquardt exhibits photographs at Yuchengco Museum
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Sven Marquardt returns to the Philippines for his first solo exhibition of photography in the country.
FUTURE’S PAST is a collection of black and white portraits taken over 30 years in Berlin.

Future's Past POSTER 103

Sven Marquardt was born in 1962, just a year after the construction of the infamous Berlin Wall. He grew up in East Berlin and got involved in the punk scene during his youth. He ran into trouble with the GDR authorities often enough that soon, he was banned from Mitte, the city’s central district.

Marquardt began his career in photography during the early 1980’s in East Berlin. Photographs taken during the height of his involvement in punk offers an extensive documentation of GDR’s subculture at the time.
After his education as a photographer and camera man, he found a mentor in the person of Helga Paris. Herself a photographer and a social critic, Paris helped him shape his photography and find his own style.

Starting out as camera assistant and later as a fashion photographer, Marquardt found himself immersed in Berlin’s techno club scene, shooting images that capture the heart and soul of the era, of the subculture in which he himself was entrenched.

In addition to his creative portfolio, the name Sven Marquardt is synonymous to Berlin’s most exclusive nightclub, Berghain, where he worked as a doorman for many years.
Berghain saw its popularity rise in the mid-2000s propelled by its notorious exclusivity and strict adherence to great techno music.
A few years after it opened, people dubbed Berghain as the “mecca of techno music”.
The association with Berghain, his photography and his distinct appearance elevated Marquardt into a cult figure in Berlin.

Sven Marquardt has since been travelling around the globe for his exhibitions. He has published several books, worked with established brands and renowned institutions such as the photography school Ostkreuzschule and the Ernst Busch Academy of Dramatic Art.

“Future’s Past” is brought to Manila by the Goethe-Institut Philippinen, the German Cultural Center, in partnership with the Yuchengco Museum.
It opens on June 29, 6 to 9 PM at Yuchengco’s Bridgeway Foyer Gallery & Cone Room.
There will be short discussion and Q&A with the artist.
Exhibit runs from June 29 to August 11, 2017 from 10AM – 6PM.

The Yuchengco Museum is at RCBC Plaza corner Ayala and Sen. Gil J. Puyat Avenue, Makati
Opening night si free.
Exhibit rates: Php 100 (Regular) / Php 50 (Seniors, Students and PWD)

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Cibo celebrates 20 years with Italian street food
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Hard to believe Cibo is 20 years old this year!
I still remember the first time I ever tried Cibo. It was 1997 in Glorietta.
Not this one—

CIBO GLORIETTA 1

but it was located at an open space which is now the 2nd level walkway to the Landmark.
It was phenomenal because it served affordable, delicious, Italian food and though they served it fast, you can’t really call it fast food.
I even remember my first order—chicken sandwich. To this day it’s still my favorite. Cibo was also first to introduce red grape shape to the country.
Everyone has a favorite Cibo dish! Ours is the beef tenderloin with garlic and rosemary. What’s yours?

Now for its 20th year anniversary, Cibo’s chef and founder Margarita Fores brings Italian street food to their newest branch at SM Aura.

CIBO SM AURA 1

“My travels to Italy aren’t complete without enjoying their street food,” said Margarita. “From then until now, I’ve taken delight in a wide range of pizze, panini, gelati and a lot of golden fried food, especially since they are reminiscent of the ones we have here. On Cibo’s 20th year, I am proud to share with you my love and my take on some of Italy’s beloved street food, Cibo di Strada.

MARGARITA FORES NOW

Her special menu includes ARROSTICINI, which hails from the Abruzzo region in Italy. Arrosticini is skewered beef tenderloin cubes, spiked with chili flakes, and grilled to perfection.

ARROSTICINI 1

FRITTO MISTO is a staple in all coastal areas of Italy. Think deep-fried shrimp, squid, zucchini, eggplant, and lemon in a light, crisp batter with special dip.

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PIZZA FRITTA are Neapolitan deep-fried pizza dough pockets filled with tomato, mozzarella, and basil in groviera cream

PIZZA FRITTA - TOMATO, MOZZARELLA, BASIL 2

It also comes in smoked ham, bel paese, mozzarella, and fontina in groviera cream.

PIZZA FRITTA - TOMATO, MOZZARELLA, BASIL, SMOKED HAM 2

For your sweet tooth, there’s Nutella banana pizza fritta.

PIZZA FRITTA - BANANA, NUTELLA 2

PANINO PORCHETTA is grilled panino sandwich stuffed with slices of porchetta (spiced roast pork) that is typically Roman with tangy apple, pear mostarda, and peppery arugula.

PANINO PORCHETTA 1 2

ARANCINI, a Sicilian staple, are deep-fried risotto balls stuffed with three kinds of fillings:
Bologna-style beef, pork ragù and mozzarella

ARANCINI - BOLOGNA STYLE 2

Al telefono—a blend of tomatoes, melting mozzarella, parmigiano and basil

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and a mix of porcini mushrooms, gorgonzola and mozzarella.

ARANCINI - MUSHROOMS, GORGONZOLA, MOZZARELLA 2

Cibo di Strada is exclusively available at CIBO SM Aura, while Pizza Fritta is available in all branches.
Promo runs from June 26 to July 27, 2017, Mondays to Thursdays only.
Enjoy a 20% discount on a single order of any of our pasta dishes (for dine in and take out), when you order Pizza Fritta.

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Ode to Kimpura Greenhills: Sayonara is not goodbye
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You heard rumors that your friend was dying but didn’t know for sure.
The only way to find out was to visit. And so you made plans to visit your friend.
You made plans to get your friends together to say goodbye one last time.
And then one day you got the text. Your friend was dead. You didn’t make it. You didn’t say goodbye.

My heart is broken.
My friend didn’t exactly die. But today I got a text from my husband that Kimpura Greenhills was closed!
We were planning to eat there on Saturday after hearing rumors they were about to close. We didn’t make it.

I had been going there since I was a kid in the ’70s. We always had to have the misono table. My staple orders were fried rice, steak and oysters.

Kimpura

The taste never changed 40 years later. You just knew you were going to have a delicious meal.

the chef
grilling the food
grilled salmon and onions

Never mind that they probably renovated only once. The nostalgic feeling was always there, with chefs having worked there for decades.

Kimpura

I loved it as a kid and and as an adult, and my kids love it too.

Taking a break from the hospital
Mark and his Power Ranger SPD

This was Kimpura Greenhills today.

Kimpura closed
Kimpura closed

Luckily they had left a sign.

Kimpura closed

Thank you, but Trinoma is too far and the one in Greenbelt is just so hot and filthy. Tried to eat there once and ended up running to Lusso.
We will wait for your comeback, Kimpura Greenhills. Please open again. Make your interiors nice and do it well so that my children’s children can enjoy it too.

the family
2005

We’ll be back.

Well it's chocolate milk

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Joy Ride! By NutriAsia offers new Filipino flavors on the road
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Last Independence Day, June 12th, people from across age groups trooped to NutriAsia’s Joy Ride! food truck at Luneta Park to have a taste of both traditional and new Filipino comfort dishes created with quality products by NutriAsia.

Nutri-Asia

According to Dang de Leon, corporate marketing consultant at Nutri-Asia Inc., the food truck goes around the metro offering reimagined local food fare.
“We tweak classic Pinoy comfort food to make the taste more appealing to millennials,” she said, adding that the brand has partnered with GalaStars Culinary, which is headed by renowned chef Ernest Reynoso Gala.

Nutri-Asia

Chef Gala is very excited about collaborating with NutriAsia.
“They have so many wonderful products and as a chef, I have a lot of fun being creative with the recipes I am developing.”
Chef appreciates the fact that the leading condiments brand in the Philippines includes kitchen essentials like Datu Puti and Mang Tomas, plus excellent pre-mixes that make cooking a lot easier.

Nutri-Asia

Served at NutriAsia’s Joy Ride! were Adoburrito, with a choice of Spicy Adobo and Humba Adobo, a dish popular in the Visayas.

Nutri-Asia

De Leon recommends the Pinoy Chicken Slider served with pan de sal and the Siga Bagnet Wrap, which is prepared using Mang Tomas Siga, a spicy version of the regular Mang Tomas sauce.
It also has Datu Puti vinegar and cucumber for that added kick.

Meantime, the crowd favorite, Skinny Chix, is street food made crunchier and more flavorful by using NutriAsia’s recently launched, first-in-the-market Golden Fiesta Big Crunch Fry and Shake, a breading mix in smoked barbeque, cheese, and sour cream variants.

Food preparation was done from GalaStars Culinary then brought into the food truck. “We cook everything onsite so that food is fresh when served,” said Chef Gala.
Chef Gala has nothing but compliments for NutriAsia’s products. “When one has excellent condiments to work with, it is easy to adjust the taste and formulate the recipes. Cooking becomes ‘masarap masaya’.”

Prices at Joy Ride! range from Php 40 to Php 80. The brand makes offerings as affordable as they can so that want can taste their food creations. Serving portions are likewise larger than average, perfect for sharing.

Nutri-Asia

Apart from making condiments and sauces, NutriAsia, de Leon reveals, has ventured into beverages. “We have pick-me-ups in mangosteen, guyabano, kamias, dalandan and kalamansi. These are locally sourced Pinoy fruits that we have bottled into natural juices.”

Watch for the Joy Ride! by NutriAsia, which started rolling out in Metro Manila this month, serving people at food parks, employees of business process outsourcing (BPO) companies, and customers at bazaars, events, and universities.

Nutri-Asia

To know more about NutriAsia, like them on Facebook.

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