Quoting Cook Magazine Editor-in-Chief, Chef Dino Datu:
“Everyone has got to eat, even the busiest of executives. We’d like to give them ideas on what’s new and what’s good, suggest a few recipes to those who like to tinker around in the kitchen on weekends.”
T. Anthony Cabangon Chua, Publisher of The Business Mirror and COOK Magazine, talked about the magazine’s enduring presence for 16-years and its expansion into the broadsheet.
Trophies were awarded to COOK’s Magazine top advertisers and agencies. Entertainment came in the form of singers Mayda Doryn Chua and Mr. Jeremy Layug, Saxophonist John Ray, and the Polytechnic University of Philippines’ dance group, Movers & Motion, who accompanied COOK Magazine’s Account Executive Michael Pituc to not one but two show stopping numbers.
Chef Winston Luna, who runs a column about the business of food, runs Chefwix Catering.
He served Corn and Carrot Supreme, Hainan Fish with Ginger Sauce, Buffalo Chicken Fillet in Ranch Dipping Sauce, and Indonesian Pork BBQ Spareribs. Dessert and Baking columnists Chef Jojo Cuesta Javier and Chef Edward Mateo made their signature cakes and pastries.
gave Manila a glimpse of his province’s gustatory delights like Pata Ham, a dish where the meat is braised in a mixture of pineapple juice, soy sauce and brown sugar; Baked Torta, a dish of ground pork with melted cheese; Native Chicken Adobo, the Ozamis take on adobo using native chicken and locally made vinegar; Laya is a fish that is endemic to the province is served with tomatoes, onions and tausi; and the very popular Dragon Fruit Ice-Cream.
Ozamiz dragon fruit ice cream is really #awezamiz!!! ^_^
Apag Marangle Owner Ms. Cherry Tan
Apag Marangle, the emerging authentic Kapampangan Restaurant from Sta. Rita, Pampanga served their version of Pork Humba, Kare-Kare, Apag Marangle Signature Pancit, Fried Hito and Mustasa with Buru, and from their sister company Flappers Wings, with their Original Hot & Spicy Flappers and Open Faced Tostados. Aging’s Food Delight served their always-in-demand kakanin, and the ever delightful Aging’s crew even brought a cotton candy machine as a nod to the theme’s “Sweet 16” Anniversary. The Best Value Factory Food Outlet brought an ice cream machine to churn, churn, churn a lot of soft serve. Lydia’s Lechon and King Sue were the kings of the carving table with lechon and Bone-in Ham, respectively.
COOK Magazine, on its 16th year remains as strong as ever, expanding its reach and continues to bring people together through food.