Saturday, October 19, 2013

Best of Northern food featured in MarQuee Mall’s Big Bite!

The organizers and VIP guests strew the toppings of giant Capampangan biringhe that formally opens the BIG BITE! The Northern Food Festival at the park of MarQuee Mall in Angeles City, Pampanga.

Having the first bite of giant biringhe
The best of the Philippines’ northern cuisine took centerstage in “Big Bite! The Northern Food Festival” at MarQuee Mall in Angeles City, Pampanga. Held from October 18-20, 2013, the three-day festival presented visitors with a food market filled with vendors from across the regions, cooking demonstrations, cook-offs between culinary schools, an heirloom recipe contest, food eating contests and more.
The hosts of ABS-CBN Umagang Kay Ganda morning TV show joined the launching of the BIG BITE!

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The event kicked off with the cooking of giant biringhe, the Kapampangan specialty dubbed as the local version of Spanish paella. Pampanga’s native son Chef Sau del Rosario, celebrity Chef Rolando Laudico and Pampanga’s culinary historian Lillian Borromeo, led the cooking of the heritage dish, stirred in a giant paellera measuring 11-feet in diameter. The giant biringhe welcomed visitors and guests, including Ayala Land executives, Department of Tourism Regional heads, Pampanga Government Officials, Department of Trade and Industry Regional Directors and MNTC Officers.

Chef Sau del Rosario later headlined the afternoon’s cooking demo. Sabrina Artadi, star of Asian Food Channel’s Sabrina’s Kitchen, led the cooking demo for Saturday, October 19. Chef Boy Logro, of Kusina Master and Idol sa Kusina fame, regaled visitors with his cooking demo on October 20.

This Ilocos version of tupig is massive and thick. A piece of this has filled enough space in my stomach.

Big Bite! offered visitors a food-packed market of specialties from across the different northern regions. The Ilocos Norte B.R.A.I.N. had six booths of bagnet, okoy, Ilocos empanada and other food products. Empanada de Norte, Vigan longganisa from Juan Longganisa, Chocolate de Batirol from Baguio, Pangasinan meal dishes from Pangasinan Food Specialties and Bella’s Puto Calasiao from Pangasinan were among the available treats. CEC Food Ventures from Tuguegarao offered local condiments. Kalinga Food Treat offered local delicacies, Unoy Rice coffee, and Unoy Champorado. Kalinga’s famous organic mountain coffees were available from VBS Food Products and Magallaya Mountain Specialty Coffee.
Bulacan offered goodies from Cristy’s Chicharon and milk products from Sta. Maria dairy Farmers. King & Queen Fruits served things fresh from Nueva Vizcaya.

Lobes and strips of freshly scraped buko (young coconut) meat are laid underneath these scoops of luscious coco ice cream.
As the Philippine’s culinary center, Pampanga was well-represented by Kapampangan restaurant Apag Marangle, Kuliat with their delicious empanada, Nathaniel’s with its famous fresh buko pandan salad and siomai, Susie’s Cuisine which is famous for tibok-tibok and pancit palabok, and Kabigting’s Halo-Halo.

Magallaya Mountain's features its civet coffee (Robusta premium) and indigenous packaging, all ready for the Yuletide season of gift giving.  Ms. Lita  B. Degay (in the picture), tirelessly retold and retold the stories on how she started collecting the precious droppings of civet cats in the forested mountains of Cordillera when she was just a little girl till she opened her small business using her personal savings (no loans). Now, the business is a promising business and would likely succeed with the help of some agencies, and by this time with the BIG BITE!

Culinary schools went head to head in a cooking battle judged by industry experts. Students from the Philippine Women’s University (PWU), Angeles University Foundation (AUF), NorthPoint Academy for Culinary Arts, Systems Plus College, and Bulacan State University showed off their skills in the daily culinary cook offs.

Romana's peanut brittle

The family heirloom recipe contest awarded P20,000 to the best Pinoy sweets recipe handed down through generations. Judges from Appetite Magazine, Restaurateurs and ISCAHM Officers, went through food entries submitted from C.A.R, Region I, Region II and Region III.

The turrones de casoy of Ocampo Lansang Delicacies from Sta. Rita, Pampanga is cleverly rolled in edible bondpaper-like wrapper made with flour. No need to unwrap, you can chew the whole piece. 

The food festival also featured Big Banquet where a minimum of P500 receipt from any MarQuee Mall store entitles foodies to sample delectable treats from participating stalls for free everyday from 6:00-8:00 PM.

Killing time is fun while having a pack of Paning's butong pakwan (watermelon seeds).

MarQuee Mall’s Big Bite! The Northern Food Festival is staged in partnership with the Department of Tourism, Department of Trade and Industry, Manila North Tollways Corporation, Asian Food Channel, Cignal Digital TV, and Mercato Centrale Group.

A canister of buttery Rico's lengua de gato (cat's tongue).  The cookie would melt easily on your tongue. It's not exactly the French kiss.

Opened in 2009, MarQuee mall is just an hour’s drive from the metro and is strategically located adjacent to the Angeles exit of the North Luzon Expressway (NLEX). With over 400 shops, exclusive boutiques, restaurants and cinemas, It is the region’s premier destination for shopping, dining and entertainment.

Puto making in Calasiao, Pangasinan is now a multi million peso industry.  Try Bella's Calasio puto to find out the why it is like gold.

MarQuee Mall is the first mixed-use integrated community in the North. In celebration of Ayala Land’s 25th anniversary, MarQuee Mall brings together the community of Pampanga and nearby Northern Provinces staying true to Ayala Land’s promise of enhancing land and enriching lives.

For further details and inquiries, please contact:
Cell phone:  +639177527071 
Like and follow: 
Twitter: @MarQueetweets
Instagram: @iloveMarQueemall

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About Edgie Polistico

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Author of Philippine Food, Cooking, and Dining Dictionary - the first and only published Pinoy food and dining dictionary. The book won the national category as Philippine's finalist to the Gourmand Awards international food writing contest in Yantai, Shandong, China to be held in May 2017. A lexicographer who began to compile and wrote his first vernacular dictionaries at the age of 14. A collector of contemporary and vintage dictionaries, both local and foreign.  A linguist studying the many dialects you can find in the Philippines. A blogger maintaining at least 11 blog sites. A researcher of food culture, Pinoy pop culture, interesting places and structures in the country, local transportations, Philippine churches and other places of worship of any religion and beliefs, local anthropology, socio-cultural issues, and whatever interesting about the Philippines and the Filipinos. A visual artist who uses pencil, watercolor, pen, and fingers as medium of expression - once an editorial cartoonist of local broadsheet and campus publications. Created his first hand-made comics magazine and participated the Marian watercolor exhibits in his hometown parish while in high school. A photographer taking at least 2K photos a week in the field while on travel for almost two decades now.  A poet hiding most of the time. A low-profile historian studying continually the origins, history, and progression of many places in the country. A computer programmer who wrote the codes and designed the software application of his digital Cebuano-English dictionary and distributed it for free around the country and over the internet. A traveler who had been to all four corners of the Philippine archipelago, and still setting more footprints anywhere in the country.  A holder of professional driver's license once took the wheels for UBER. A home cook who loves to enhance, modify, elaborate, experiment if not invent more of  Pinoy dishes and delicacies.

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