Two young and talented chefs showed us last week how to host a very successful party for a hundred guests without turning on the stove. All they needed were bread, herbs, a few veggies, and a variety of cheeses. Chef China Cojuangco-Gonzalez and the director and head instructor of Center for Asian Culinary Studies Gino Gonzalez teamed up at a product launch that marked a new chapter in Philippine culinary history—the entry of a major brand of natural dairy products that will meet the needs of gourmet chefs and households alike. Wrap with Gouda ham and eggs Potato cheese balls with Gouda and Emmental Chicken sandwich with melted Emmental Pineapple upside down cake with pineapple cream cheese sun-dried tomatoes, and arugula; and Grilled bagel with smoked salmon, cream cheese, baby spinach, and capers HANDCARRIED LUXURIES Until fairly recently, foodies always came home from overseas trips lugging suitcases bulging with ingredients and specialties that were difficult to find in the Philippines: spices, sausages, [...]
