The Language of Food

By Chit U. Juan | On a recent trip to Legaspi City in the southeastern tip of the main island of Luzon in the Philippines, I was to attend a dinner with academics who were guests and speakers at the 3rd International Colloquium of the Bicol University Graduate School. As soon as we reached the mall, the rain poured and there was no way I could even alight from the car to join my party. Instead, we made a quick decision to join the dinner of Father Jovic and my colleagues at the Social Enterprise Development Center where I sit in the Board as an Independent Director.

So in the rain we went to find this special place called Iking’s or Mr. D’s Pizza as it is written on the menu.

Savoring the foods of Spain, Mexico and Cuba in Boracay

By: Karen Bermejo | A Reblog | Since it started its operation in August 2005, Olé Spanish Tapas Bar and Restaurant has since become one of the most active restaurants in the island paradise of Boracay.

As what this Spanish word means, it has done a “good job” in serving its customers from over one hundred countries that have visited this unique and very palatable place, represented by the flags at the entrance of the restaurant.

Olé for some is also an expression of excitement.

Thus, the restaurant offers an exciting gastronomic experience of Spanish, Mexican & Cuban cuisine, and Filipino dishes too.

Olé is famous for its Spanish Paella, Mexican Fajitas and Cuban Palomilla Steak with Black Beans.

Mexican FajitasSpanish Paella

Other favorites include Nachos & Tacos, the Chicken Curry, the Filet Mignon and its various Fish and Seafood Entrees.

An Olé in Boracay experience is never complete too without the cold and hot Tapas, or Spanish appetizers and snacks with over 28 choices which include – Gambas Ajillo, Tabla de Chorizo, Shrimp Cocktail, Tabla de Manchego and Jamon Serrano which could tempt anyone to just eat more.

They also have a brand new breakfast menu that features healthy dishes made with poached eggs, salmon, spinach and other all the good things to eat.

Other choices include the famous favorites like French toast, pancakes; and eggs which could be cooked in nine different ways depending on how you like them.

For those in plant-based diet or in meatless lifestyle, Olé also offers vegetarian delights.

Indeed, there is something for everyone.

You can feast at Olé 24 hours a day and choose breakfast, lunch and dinner dishes all throughout the period.

To complete your sumptuous meal, another must try is their Spanish national drink, the Sangria. They also have a wide selection of wine from Spain, France, America, Australia and Chile at their bar. Beer lovers too could feast on over 20 selections of imported drinks. For healthy buffs, fresh special fruit shakes are also on their menu list to choose from.

The latest news from Olé is that they are expanding to cater more diners.

Come October, the second floor will soon be available to cater hungry locals and tourists alike – to bring its famous dishes to more customers.

What could be better dining experience is having the nicest people around. Olé thus have a capable, large staff supervised by experienced managers.

So, the next time you visit the island, give yourself “a treat you deserve.”

Never miss to drop by at Olé Spanish Tapas Bar and Restaurant along D’ Mall Boracay.*

To know more about Olé Spanish Tapas Bar and Restaurant in Boracay, visit their website at http://www.oleinboracay.com/

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by SugarWithaSpice on September 18, 2013

Bloglink: http://sugarwithaspice.wordpress.com/2013/09/18/savoring-the-foods-of-spain-mexico-and-cuba-in-boracay/

Why Americans Are Eating Less Hotdogs

A Reblog  |  By Paul Lukas | BusinessWeek  |  Americans spent $1.7 billion on hot dogs last year—and that’s just at supermarkets; it doesn’t count wieners purchased at restaurants and sports facilities or from street vendors. And no day is better for hot dog consumption than the Fourth of July, when Americans are expected to eat about 150 million of them—enough to stretch from Washington, D.C., to Los Angeles more than five times.

While those numbers are impressive, overall hot dog sales are declining. According to figures from IRI, a Chicago-based market-research firm, sales dropped more than 3 percent in 2012 from 2011, following two consecutive years of smaller declines. Figures for this year are looking soft as well. The slump is surprising in light of the sluggish economy—hot dogs are usually considered the ideal recession foodstuff.

Ronald Plain, a professor of agricultural economics at the University of Missouri, offered a few possible explanations for the frankfurter’s failing fortunes. Hot dogs are particularly popular among children, for example, so America’s declining birth rate may be to blame. Changing immigration patterns and demographic profile may also play a role. Janet Riley, president of the National Hot Dog & Sausage Council, a trade group, sees other factors at work. “Higher raw-material costs are leading to higher retail price points,” she says. “Consumers are very sensitive to that.” Ryan Stalker, brand manager for Hebrew National, whose sales are off by 5 percent this year, agrees. “The biggest challenge facing our industry is the rising costs of goods, especially beef prices, over the past few years, which usually translates into softness in sales.”

None of this surprises Josh Ozersky, a food journalist and historian. He predicts the hot dog will become increasingly marginalized as the U.S. palate broadens. “I would be willing to bet that more Americans, and especially younger Americans, now eat nachos or tacos than hot dogs,” he says. But what about the many outlets that serve nachos on hot dogs? “That’s just proof of the desperate state of the hot dog!” he says. “That’s like a middle-aged actress who gets Botox and breast implants to try to stay relevant.”

One brand has bucked the downward trend: Nathan’s Famous (NATH), whose sales are up 17 percent from last year. “Naturally, I think it’s because we have the best hot dog,” says President Wayne Norbitz. “In tough times, if people are going to eat fewer hot dogs, they often choose a premium product. They choose to indulge.” Nathan’s also gets a promotional boost from its annual July 4 hot-dog-eating contest at Coney Island.

The hot dog still has one stronghold: baseball stadiums. Fans can buy everything from sushi to barbecued ribs, but hot dogs remain the top seller at almost every big league ballpark. (The exception: Miller Park in Milwaukee, where sausage is king.) There’s also a smattering of artisanal dog restaurants, such as Bark, in Brooklyn. The owner, Josh Sharkey, bastes his hot dogs with “Bark sauce,” a concoction of smoked lard whipped with butter.

Even Sharkey says it’s not easy being in his line of work. “It’s a pretty tough business model, because it’s based on a low price point,” he says. “So it’s a volume business—you have to sell a lot of hot dogs.”

Image by: Getty Images | | Featured Imaged: by hotdogtruck.blogspot.com

Bloglink:  http://finance.yahoo.com/news/why-americans-are-eating-fewer-hot-dogs-173515942.html