Enrico Bartolini at Finestra (solaire‘s 10th anniversary)

For the 10th anniversary of Finestra, the invited 5 michelin starred chefs to cook in their restaurants and I had the opportunity to book 3 of them. The hardest to book was Enrico Bartolini (3 starred). The venue, Finestra was elegant and by far the best one in terms of ambiance and seating out of the three. We were welcomed with canapes of salmon, tuna tartare, liver pate as well as cocktails by mixologist Maestro Salvatorre and some champagne.

I really liked the open kitchen setup as it gave us an opportunity to see the chef and his team work. I also had to chance to ask him for some pictures.

1. SOFT POTATO< EGG AND EGGS

Nuts, salt and bursts of salmon eggs plus the creaminess of the potato spells "yum". Great starter! 

2.ANCHOVIES< OYSTER AND STURIA CAVIAR

The oysters were so fresh and the caviar was not as salty as I expected. Miniature onions and the nori powder on the bottom enhanced the sea flvors of the dish.

 3.BOTTONI FILLED WITH OLIVE OIL< LIME OCTOPUS< CACCIUCCO SAUCE

The sauce they said, was a traditional seafood sauce in that region in Milan Chef Erniro is from. You can really taste the seafood with the hint of shrimp (I think from shrimp shells). The bottoni (button ravioli) was like a package that when you bite, you can get a little burst of creaminess and lime.

 4. BEETROOT RISOTTO WITH GOGONZOLA CHEESE SAUCE

This is Chef Enrico's signiture dish. A traditional dish in Milan. The risotto was al denta and the gorgonzola complimenting the beetroot so well. loved it.

 5.TURBOT IN GREEN

Very complex dish. Sauce has chicken liver (not really distinct whenyou tsate it) I also tasted something crunchy... maybe celery.. it was ok. 

 6. STRAWBERRIES< RHUBARB AND SAINT GERMAIN

The grappa served before this dish was too much alcohol for me. And I am not really a fan of alcohol in my dessert ( the saint germain) not a fave. 

 7. SOFT CHOCOLATE AND SALTED CARAMEL ICE CREAM

Hot and cold. The middle is cold and salty. The chocolate outside was warm and bitter. Chocolate cake on the sides with a sprinkling of sea salt. It was better than the first dessert. 

 Overall, I loved the experience in Finestra. The ambiance, the service, everything was perfect. Who can say they have an autograph and meet and greet with a michelin starred chef? And it was also my birthday!!!

My First 21k half marathon - thoughts and what nots

 

Mar 5, 2023… TCS international marathon (clark, pampanga). My very first marathon. 

Funny thing about races, your tummy really gets nervous. I find that like 10 minutes before the start of warm up… my thoughts turn to…. Looking for the porta potty. Another bad side about this run is that my period decided to show up THE DAY BEFORE. I was pretty nervous about it honestly, since it’s pretty hard to think about it and still run comfortably.

We stayed overnight at Widus hotel - the hotel was fine but the rooms were in bad need of refurbishing. The bathtub was chipping and the sink was not draining properly (fast enough). 

Gear check

I brought my own small water container too just in case I didn’t want to stop at any of the initial water stations. The run itself was pretty flat for the first part… near the 8km mark we had an uphill but not as bad as the one in filinvest!!. Managed it without walking and got to the turnaround fine. Took a gel at 45 mins and another one at 1:30 mark.

Nearly at 18-19k was already feeling my legs going heavy and honestly felt super tired. I could not imagine the strength I would need if it was a 42km marathon. MY GOODNESS.

The sun was coming up over the horizon in the last 2km and I really had to pull myself towards the finish line… You really have that internal talk to yourself as you run, trying to motivate and encourage yourself.

Training is no walk in the park. Some days, I really have the lazy spells and just want to go back to sleep. I dread the long runs because they are hard to start… although when you get into a rhythm, you can really enjoy it. Sometimes I think, why am I doing this? 

Hoping I can manage to run the marathon and finish. (April 23)

First half marathon 2:31

Mt. Pulag, the adventure

 Hiking is one of the things I do on occasion if I have good people to go with. One opportunity came up with my tour group from  The travel insiders tour (click for their IG profile). We took the Mt pulag tour offered by Trail Adventures. 

It was something you do as part if your bucket list. (for me anyways). So the trip started Friday with a door to door pick up at our houses - mine was the last house to get picked up at 12 midnight. The ride to bagiuo took us 4.5 hours where we picked up some more of our friends (who resides there). We then proceeded to the DENR station where we needed to register (about 2 hours) arriving there about 7am. Since it was the weekend, there were quite a couple of vans who were already there for the Mt. Pulag hike. Weekends they say, they usually get 400-500 visitors. The seminar was jam packed and we were in the #6 group. It was taking forever to wait for the seminar. (they were understaffed and limited space, so they could only accomodate certain # of people per time). We decided to wait it out at opur homestay which was not far from the DENR office, get some rest and some lunch. It was a good call since our number was FINALLY called at about 3pm. (wow). Special mention to Mam Emerita for the lengthy homily…er, sermon… about Mt. Pulag (😝)

So after the seminar we proceeded back to our homestay to some needed rest, dinner and a beautiful sunset view. It was so serene and you always get awed by the beauty of mother nature.

This really got us excited about the next day. We went to sleep right after dinner in our homestay. I was in bed at 6:30 and got woken up by loud  banging due to winds. It was 11pm and we were up and about prepping for our hike,last minute checks on gear and things to bring.

    You can actually see in the video the winds were already picking up. After arriving at the ranger station and getting our guides, We started trekking at about 12:30. It was cold and dark but as we started hiking, our bodies got warmer and I decided to take off my gloves. The weather was still ok at this point and there was a drizzle that I attributed to us being so high in the mountain. The start of the hike, we could still see the cemented road and houses all was quiet except for some dogs barking. Turning up a dirt road in total darkness… at one point, I could hear sprinklers from somewhere to my right (which I assume are vegetable patches).  You cannot see anything except the road/ stones in front of you. One foot in front of the other. There was also a part of the trail where I felt the right side was a sheer ravine drop and it was confirmed when a bar appeared as a precaution for hikers. (The ravine became apparent on the way down at sunlight)

    It was about maybe 1.5 hour with up and down slopes before we arrived at camp 1. It was honestly a hard climb even if I was already training for a marathon. There were some parts that I had to take deep breaths. (really high stones). The trail poles were a great help to heave this body up that mountain,  I must say. We took a much needed rest (water and snack break) before we proceeded to hike again. The wind by this time was picking up and so was the rain. The rain was dripping down my face and I could taste the water droplets. My water proof jacket and pants were still good though at this point. Shoes were also still dry. 

    Arriving at Camp 2, we met a lot of people. The rain was already starting the intensify and some of our group decided to just go to the “tower” sight instead of the summit. The 5 of us decided to try summiting. So we trekked on. About 1 hour in to our summit trek, the wind grew from slight gust to angry waves of rain and blasts that at one point got me wobbling. We were at the grasslands and my shoes had started to get soaked as well as my pants. The path was super muddy and it seemed at that moment, we were the only ones attempting to climb the summit. I was also concerned about my husband (who has bad eyesight) because his glasses were getting rained on and he hardly could see anything with the rain and darkness. 

At some point, our guide turned around and said “ I think we should turn back…. the wind will get stronger at the summit and it will get colder”. Me and my companions looked at each other. There was a moment of silence since we didn‘t know what to do. On one hand, we have done so much already and on the other, the wind and rain was going wild. Our guide also told us that the possiblity of seeing sunrise or sea of clouds was zero. It was not yet sunrise. (I think it was 5:40am). I was reminded of “into thin air” and decided our safety was more important. (the wait for the sunrise that wouldnt come would be a cold one.. since we would be standing around the summit exposed to the elements for a good 15-20 mins).

    So, we turned back.

On our way down, we passed by maybe 100 people going up.. it was a traffic jam to say the least. Camp 2 was like SM durning sundays

Some of the people in the DENR station recommended treks during weekdays so as not to encounter so many people. (but, yeah, people have jobs)

We couldn“t wait to get down and it felt LONGER to walk down than the hike up. Maybe because we were already super tired and the rain was still going. The path turned from muddy to muddier. Good thing we had our trekking poles to save us from we did slip. (I couldnt imagine twisting a knee or ankle wioth runs coming up. That would have been a tragedy!). My legs were already aching ( 5-6 hours hike) and I could feel the mud squish under my feet as I walked. It was pointless to avoid it, you just have to judge how deep the mud is. (1-2 inches,).  I think when you get your feet soaked, that“s when you lose some power to walk. At some point, my toes felt like cramping. 

mossy forest

pic from the tower side (c/o the other group)

tower side

What an experience! I thought I was better prepared for this than my first hike Mt Fuji  (see HERE for that post). But yeah, the weather was really a big factor. I guess the odds were not in our favor. I did enjoy the company of a bunch of great people, the homestay which was like home, the food, local and fresh. The tour company, travel adventures, who were so nice and accomodating and really took care of us. 

Some tips - invest in good hiking shoes and hiking poles ( we bought ours at decathlon, reasonably priced - actually they were on sale.. hahaha) Hiking shoes about P1900-2000 pesos, hiking poles 200-300 pesos.

I brought along some kness patches (heated patches) which helped during the van ride  and the next day after hike to relieve pain. (sorry.. getting old you know, knees get stiff after sitting too long)

Mt Pulag is rated 4/10 (intermediate level) in the hike range. Would I recommend it? Yes, if you are fit enough for the hike (med certificate required, and I think recommended.. its not as easy at it looks) - who knows you might be more lucky in seeing the sea of clouds than us. Would I do it again? MAYBE, but not in the near future since my legs still have to recover. DEPENDS also if my husband is willing to do that again. ( He suffered from the 2 days lack of sleep). 

Overall, if you really like to hike, go on and do it. You only live once you know.

Now, time to book my massage. 😊

Taking up running @50

 If you would have asked me if I was interested in running a marathon 2 years ago, I would have told you straight up… NO WAY!

Running fever started about 12 years ago, and my husband took it up with glee since he was always been a track and field person since high school. I on the other hand is what you call “saling pusa” or someone who just was there to participate and support (if the distance was short like 5k or 10k). The longest I did was 16k and by the end I was screaming bloody murder. (ayoko na! ). 

Honestly, what I was lacking is the commitment to train. I didnt want to wake up early to run. HELLO. I love to sleep. The longer distances like 16k to marathon needed months of constant running to be able to survive and 10 years ago, I wasnt interested enough to put in the work.

So, what changed?

I honestly dont know. I accompanied my husband (which I usually did for years now) to his last international World Marathon in New York and he asked me to join the 5k fun run (it was short and I said, why not and signed up). As a backgrounder, I am the one taking pictures and cheering my husband on his marathons.. I am also the tour planner and guide- hahaha.

So anyway, New york. I can‘t really say when exactly did I think I could try to run but I think it started when I started to sign up for races. At first it was runrio 10k trilogy (a 3 part series where the medals can be clipped together) then, attempting my first 16k in awhile and training for it. The pivot point for me I guess is the amount of technology in the watches and the information available now that was not available 12 years ago. The watch now can give you heart rate, VO2 max, sleep pattern and other info to help you. It even has a coach to coach you to run at whatever race or goal you might have. (a big plus when running when you watch keeps vibrating to tell you to speed up or slow down). I also saw a lot of youtube, instagram posts on running and training which helped me enjoy the run better. 

Running and training doesnt have to mean you have to run at the hardest all the time and at every run. This concept really helped me accept that  progress in whatever sport or skill has to take TIME and PRACTICE. As of today, I have been training for about 2.5 months and improved both my running and my pace. My VO2 max increased from 38 to 40.

Consistency is also a key. Which sometimes I find very hard because as I said, I love to sleep but I still get up and run in whatever capacity I have. Watching disney +, the one called LIMITLESS by Chris Hemsworth also showed me that to live longer and healthier lives, we have to have a combination of endurance fitness, strength training, fasting among other things (suggest you watch that series). This really convinced me to take charge of my health. Running ticks the endurance and strength part (we need to strength train also) the fasting part I haven’t done yet because…. Well… BECAUSE. Hahaha

One other thing is the high you get after sweating before breakfast. I usually have a desk job and get less than 2000 steps a day.. but with training, I have 10k steps even before breakfast or at least complete it on the days I have a run. My pacer app is happy I maintain my 10k steps per day. 

What’s next? 

I will be running my first half marathon in march and my first marathon in April. Currently waist deep in training. Dreading the long runs… and I mean REALLY long. (3 hours plus estimate)

My husband is surprised at my dedication. Maybe I surprise even myself. The one thing I learned - never say never. You might change your mind after all. I am the epitome of the I would never run a marathon person… BUT…..here I am.

Running makes me sleep earlier and better, wake up earlier too ! I can’t party anymore because I am sleepy by 9pm! 

So, onwards~! Ready to put the check✅ beside “run a marathon” bucket list.

Excited to sign up for marathons now.. hahaha. Hubby at one point commented “who are you?” Hahaha

Next would be climbing mountains… and that would be another training round (and blogpost)

Terra Marre pop up dinner

 

Terra Mare- meaning land and sea- very apt title for a limited pop up dinner by visiting chef John Buenaventura. Trained in CCA and currently working in Dubai for the royal family, he really excludes a passion for cooking. I am glad we got to taste some of it during this pop up.

I loved the open kitchen and the intimate setting of the venue (one world kitchen) . We went early and did the 5:30 seating because we don’t like late dinners and afraid of parking problems if we do the later seating. The menu was interesting and I loved the mix of Japanese and Peruvian (with the incorporations chilis)

Hamachi tira dito

Lying on a bed of yuzu , the hamachi was really fresh and a great start, it wasn’t too tart and the chili on the side wasn’t too spicy. Caviar on top was a nice addition and they even have some crispy quinoa for the crunch element.

Salmon ceviche

The salmon was lying on a bed of mashed avocados (toasted in the burner and mashed with lime), it also had 3 kinds of corn (which the chef hand carried in his luggage to Manila). The white one is called chulpe corn, plus choclo corn *the big kernel on the side, and some roasted baby corn (which  I thought was a nice  visual). This dish had more of a kick- citrusy and spicier than the first, which was nice follow up second course to elevate the dinner. 

Dry aged beef tostada

The beef was super juicy and tender and the aji panca sauce (which had murita chiles *also hand carried, ) was great. Spicy but not too much (not like some Indian food I have tried… which was too busy taste wise  for me…heavy on the palate)

I loved the fact the chef was the one serving and explaining the dish and we can ask questions about it. He gamely engaged us in banter which was a plus. First time to try aji panca (which is roasting peppers, blitzing it and combining it with Japanese mayo.)

Murita chili- if you smell, it had a Smokey aroma. Quite interesting!

The tostada was crunchy (which I loved) and had to carefully eat it lest I drip the juices on my white shirt… which I tend to do all the time. Hahaha. Pickled onions was also nice. 

mud crab broth Nikkei

They poured the broth after I took that picture… so there is actually more broth.

The broth was made from the shells of the mudcrab (which they parboiled and took out the meat) and then made into dumplings. We were the first served and we felt our soup was under seasoned and not hot enough. We conveyed it to the chef and he quickly remedied and adjusted it for the other diners who were being served after us. He also gave us another cup of soup (adjusted taste) and it was just right. The umami of the crab finally coming through after the right seasoning. Loved that he took our feedback and was happy to adjust.

Pico sour sorbet

- palate cleanser. Loved it. 

Inca prawn halea

We were joking that we might mistake the black coals and dip it into the aji Amarillo (another mayonnaise infused with chili). The prawn was battered with activated charcoal and squid ink. It was served piping hot and I loved that we used our fingers to eat it. Finger linking good. 

Taco de Juan 

The taco was soft and lengua (you drizzle the lime on top) was nice. Although I liked the tostada better… I like crunchy more than soft tacos. But hey, that’s just me, there was also some pineapple on the side to balance the taste of the tacos. (Which the chef said they did in house)

Cazuelas

The highlight!!! COD in a bed of mud crab risotto! The risotto was cooked with the soup of the mud crabs and shells of the prawns. (Yum). The cod was just pan fried. Simplest cooking but delish just the same. The balance of the items in the menu was good. This was just the right amount to end our tummies with a BURP. 

Picarones 

Tres leches ice cream on a bed of cookie crumble. With picarones (looks like beignets but made out of pumpkin). Loved the tres leches (I asked what milk was in it… and the chef aside white chocolate, Carabao’s milk, condensed milk)… was so yummy had to ask the chef for one more serving sans the picarones. There was a passion fruit syrup on the bottom that was sour… so you had to put the tres leches together with the picarones so as not to get a mouthful of sourness. But my second serving of ice cream was just right for the coffee I ordered.. (full crema and with a kick) 

Overall, we loved the night and the experience and would love to try another pop up in the future. I would not hesitate to book the space for an intimate dinner with friends too ( I think the place just seats max 20… 12-14 on the counter and a few tables on the side.

Kudos to chef John for a great menu! Would love to try his pop ups anytime he’s in town!

Le petit Chef dinner

 

I had the chance to book a slot at Grant hyatt for the Le peti Chef experience. I say experience because that what it exactly was. Food theater if you can call it that.

We chose the premium menu.. although I think you can opt for the classic one too (P5800). The animation is the same, the difference between menus is the soup and the grade of steak, (all others are the same)

A host came out to introduce the whole set up… hew reminded me of the engineer from Ms. Saigon. LOL.

We were seated with another couple and they commented that it felt like a double date. Hahaha

This started us chatting with them the whole night.

First course: Italian burrata

This burrata with arugula, balsamic vinegar , some pink grapefruit and mandarin oranges. It was light and I enjoyed it. (8:30 seating and hubby was ravenous)

Second course: lobster bouillabaisse

The animation was great… I am just disappointed I don’t get to upload it here on the blog. It had sea bass, avruga caviar, scallops and mussels. Balance flavor throughout. Classic French soup.

Third course: Smocked chicken foie gras ballotine

The foie gras was in the middle with the smoke chicken surrounding it. For me, this was just ok. Couldn’t really taste a lot of the foie gras. Hubby by this time was still hungry. First two courses didn’t do it for him.

Main course: Char grilled Australian Wagyu Beef tenderloin (marble score 6++)

This was really hearty and we asked for medium doneness - it was cooked perfectly!. The carrots were so cute. The sauce complemented the beef really well. Gave hubby some of mine since I got full already.

Sweet treat: mascarpone, crème brulee

 It has berry compote in the middle and rice pudding on the bottom. Of course the crème brûlée I loved.

Dessert: Royal Baked Alaska 

22k gold foil , Italian meringue, chocolate balls and chocolate and vanilla ice cream in the middle. I couldn’t finish this one since I was too full already. Taste wise, I liked the chocolate balls. This dessert was just ok for me. ( my seatmate finished hers )

Overall, it was a nice experience and a nice night of conversation with some new friends. (Our seatmates) Although the 8:30 seating (they have a 6pm earlier one) was a bit late for us and we finished nearly at 11pm. I  haven’t had a heavy meal at that late an hour for a long time since we have dinner at 6pm and sleep by 9pm! So it was a full late night for this oldie!!!

Some things to note: they have a choice of free flow wine (one choice of red and one white which you can consume throughout the meal priced at 1200/ person) this is worth it if you can DRINK. For me, I am not good with holding my alcohol. 

Also, the offer water (Perrier) with charges. I got embarrassed to ask if that have tap water - Sosy yun seatmate ko, kakahiya. LOL tinipid ko na lang inom ko ng tubig. Hahaha

If you want to experience this kahit once, worth it naman. It’s like the dinner in the sky., I’ll upload some videos of the dinner in my facebook. 

Let me know if you tried this and what you thought.