When I went to see Vinyl on Vinyl Gallery’s three simultaneous exhibits, I discovered that the showcase of young talents did not disappoint.
An Other by Martin Honasan occupied the main gallery showcasing his beautiful large canvases. Laro-Laruan by Whooop was a reflection of the irony in child’s play. Don’t Mind Me...I’m Just Trippin’ by Regen Mulingtapang showed two large canvases and several almost miniature trippy paintings.
Friends and family came to support the three talented artists. Three artists with three different styles certainly gave eye candy to the guests who trekked to the gallery.
I certainly look forward to seeing more works of these young artists in the future!
(Vinyl on Vinyl is located at Warehouse 2, 2135 Chino Roces Ave., Makati City. For inquiries, e-mail info@vinylonvinylgallery.com or visit www.vinylonvinylgallery.com.)
Certain photos by Pepper Teehankee on a Canon PowerShot S120
Torch turns five
To have five branches in five years is no easy feat for Torch International Fusion Cuisine. This accomplishment proves how the steakhouse has made its mark in the taste buds of the diners in the metro. In celebration of its fifth anniversary, the restaurant launched its newest branch at Circuit Lane in Makati City.
Torch’s patrons have developed a craving not only for its mouthwatering steaks but also for its signature pizzas and sushi rolls. The restaurant’s newest branch will surely win people’s hearts with its famous entrees such as Tocino Fingers, Volcano Roll, White Truffle Sausage Panizza, Dragon Sangria and the US Angus tenderloin salpicao medallion wrapped with bacon.
(Visit Facebook.com/torchph and follow @torchresto on Twitter and Instagram.)
Trend Spotters
Fashion enthusiasts trooped to the De La Salle-College of Saint Benilde (DLS-CSB) for the opening of the exhibit Trend Spotters: The Essential Names in Spanish Fashion.
The exhibit, presented by the Embassy of Spain in the Philippines and CentroCentro, in collaboration with DLS-CSB and Instituto Cervantes, features 67 images and 20 documentaries on designers who have made an impact on the Spanish fashion industry in the past 40 years.
Those who graced the event were Embassy of Spain First Secretary and Cultural Attaché Guillermo Escribano, DLS-CSB president Bro. Dennis Magbanua, FSC and vice president for advancement Robin Serrano, Instituto Cervantes director Carlos Madrid, exhibit curator Pedro Mansilla and DLS-CSB Center for Campus Art director Gerry Torres.
Staged alongside the exhibit is the presentation “Building on the Common Thread: Architecture and Fashion” by DLS-CSB freshmen students taking up the theory subject called Architectural Design Principles.
(The exhibit is open to the public until Dec. 4.
For inquiries, call Annel Pabitu at 0917-5702955 or e-mail media@benilde.edu.ph.)
Ruby Jack’s arrives in Manila
Ruby Jack’s Steakhouse & Bar has everything from a premium menu showcasing imported meats set in the grandest display to a stunning glass-cased wine cellar holding 900 bottles of over 150 iconic and cult labels. It also has an open kitchen emblazoning live preparations of scrumptious steaks, meats, greens and seafood dishes. The restaurant is conceived by the team behind Two Rooms Grill & Bar in Japan — Matthew Crabbe, Nathan Smith and Edward Baffoe.
In the Philippines, Ruby Jack’s can be found at the upper ground floor of the City of Dreams Manila in Parañaque City. It is the restaurant’s first location outside Tokyo. With long dining halls and the most inviting surroundings perfectly modeled after its Japanese counterpart, Ruby Jack’s Manila offers an exquisite menu of great cuts of steaks, freshly shucked oysters, crustaceans and the signature Crabbe Cake Donut.
“The restaurant focuses on uncompromised, benchmark standards and promises a vibrant space with only the finest food and beverage offerings yet to be seen in the Manila restaurant scene. The creators and producers of Ruby Jack’s Tokyo are very excited to bring the restaurant to the City of Dreams Manila,” shares Frederick Siy, president of Ruby Jack’s Manila Inc.
The restaurant’s cuisine resembles a classic vintage steakhouse with a contemporary twist as it takes pride of its all-imported and carefully selected aged and fresh chilled non-aged beef cuts, premium lamb and poultry showcased in a glass-enclosed working showpiece meat cellar.
(For inquiries and table reservations, call 801-8888 or e-mail contact_cod@rubyjacks.ph. Visit www.rubyjacks.ph and www.Facebook.com/RubyJacksManila.)
(Follow me on Instagram @pepperteehankee.)