PORTFOLIO

What’s On & Expat Newspaper Sept 18- Sept 24,2005
Dining

What's Cooking at Prince Albert Rotisserie
By Loraine Balita

Members of the media recently had a taste of what Intercontinental Manila Executive Chef, Richard Andrieux has cooked up for the month of September, a mixture of flavors and textures from countries in the Mediterranean; France, Italy, Spain and Greece.

So that you can try them all out, Prince Albert Rotisserie offers a promotion unlike any other: as it allows one to have an "eat all you can" lunch from the à la carte menu. Yes, you read correctly; for P1,200 .One can order as much as he likes. Keeping your glass empty could also be difficult, as waiters will make haste to refill it if you add P600 to have bottomless wine matching the meal. The classy appeal of the place itself provides the perfect ambiance for a Mediterranean dining experience.

The menu offers a sumptuous meal for meat lovers and vegetarians alike. With meals ranging from the Caeasar Salad prepared right at your table to their renowned U.S. Rib Eye au Jus with Yorkshire Pudding, Baked Potato and Vegetables, the menu is sure to satisfy any craving. Sea food lovers aren't left out either, as the menu offers an array of meals including Fresh Mussels simmered in a rich White Wine Broth, Pan- Fried Scallops and Prawns with Sun-Dried Tomatoes,and Crispy Greens, and Citrus Dressing, and Smoked Salmon tart on Crunchy Green Pickled Cucumber and Minted Drops all in the list. And what would a Mediterranean cuisine be without the pasta?! Just part of the list includes Saffron Fettuccini with Asparagus Tips and Sautéed Mushroom and Vegetable Lasagna with rich tomato sauce glazed with mozzarella.

While we were savoring the flavor of France, Spain, Italy and Greece, P.R. Director, Jen Peña announced yet again another "must look- forward-to" happening at the Prince Albert Rotisserie as : the General Manager himself will take a turn in the kitchen. "For me it's a hobby, I find it relaxing," says Intercontinental Manila General Manager,GM Christian Pirodon, who will be the hotel's featured chef de cuisine in mid- November.

"There will be a lot of marinade, cream, butter, herbs and reduction of stock," divulged the soon-to-be-featured chef, who will be bringing flavors from his restaurant in his home in town of Lyon, France. The French GM, who's been working for the InterContinental Group for 14 years, is planning to offer "Cuisine Lyonnaise". Whether that will be another sure fire hit amongst diners still remains to be tasted. Till then all we can say is Bon appétite!



It Takes Two to Xango
By Loraine Balita

Coined from two words-xanthones, a powerful antioxidant, and mangosteen, the uniquely flavored tropical fruit-Xango is a juice drink and health supplement in one. Xango's producers, mainly two Americans, Joe Morton and Aaron Garrity, promise two things: health and wealth.

The mangosteen (Garcina Mangostana), often called "the Queen of All Fruits," has been enticing locals and foreigners alike for years with its unique look and flavor. Its dark purple exterior-the pericarp or rind-encloses the juicy pulp, which is sweet with a sour tinge. The fruit is tree-ripened just twice a year in the Southeast Asian regions, where it has been valued not only for flavor but also for its medicinal value. The dark purple rind is dried and ground to be used in warding off infections. Ancient healers created an extract of the fruit to reduce fever. Some even made a poultice out of it to treat parasitic skin infections.Now in the Philippines, Xango fruit purée utilizes the whole fruit, yes, pericarp included, to produce this dietary supplement.
The mangosteen pericarp is a very concentrated source of xanthones, a family of phytonutrients that possess antioxidant properties. Research shows that it may help achieve microbiological balance, boost immune system health, promote joint flexibility and deliver positive mental support.

This unique drink is contained in an equally unique glass bottle that shows its rich color and sets off its oriental logo. No other health supplement looks or tastes like it.Along with its healthful properties, Xango promises wealth, as the product is privately owned and powered by a global network of independent distributors.

This Utah (U.S.)-based company employs a direct sales model to distribute its products, giving distributors the chance to grow financially through commissions. Xango is the fastest nutritional products network marketing company in history to reach annual sales of $1 billion and is poised to lead the market as the worldwide leader in mangosteen-based dietary supplements.