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                    [ArticleID] => 1357185
                    [Title] => A harvest of medals by Chef Josh Boutwood and The Bistro Group’s talented team
                    [Summary] => 
Because the Bistro Group’s restaurants are popular dining spots, it couldn’t be helped that practice sessions for their chefs had to take a back seat to the daily routine of cooking their guests’ favorite dishes at the group’s multiple outlets.

                    [DatePublished] => 2014-08-14 00:00:00
                    [ColumnID] => 134509
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                    [AuthorID] => 1422176
                    [AuthorName] => Joy Angelica  Subido
                    [SectionName] => Food and Leisure
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                    [Title] => The culture of the long table
                    [Summary] => 
One particular association that I have been happy to be part of has been La Chaine des Rotisseurs, which held its annual formal induction and 42nd grand diner amical, or dinner among friends, on Saturday, March 15 at the Isabela Ballroom of the Makati Shangri-La hotel.

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                    [ColumnID] => 134575
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                    [AuthorID] => 1804845
                    [AuthorName] => Alfred A. Yuson
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                    [ArticleID] => 1220281
                    [Title] => Best seat in the house
                    [Summary] => 
Two chefs at the Radisson Blu Hotel Cebu, Executive Chef Marco Amarone and Korean Chef Lee Seung Joon gave a live cooking demonstration to select members of Cebu’s media and we were seated at the Chef’s Table. Rare are the times that we are invited to such an event and you feel like royalty to have two chefs to serve you dinner.

                    [DatePublished] => 2013-09-17 00:00:00
                    [ColumnID] => 133921
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                    [AuthorID] => 1284784
                    [AuthorName] => Dr. Nestor Alonso ll
                    [SectionName] => Freeman Cebu Lifestyle
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                    [Title] => Chaine Des Rotisseurs' 40th anniversary
                    [Summary] => 
It all began in 1972 which was considered a year of living dangerously in the Philippines because of the proclamation of martial law.
                    [DatePublished] => 2012-04-24 00:00:00
                    [ColumnID] => 133921
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                    [AuthorID] => 1284784
                    [AuthorName] => Dr. Nestor Alonso ll
                    [SectionName] => Freeman Cebu Lifestyle
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                    [ArticleID] => 790588
                    [Title] => Bailliage de Manille turns 40
                    [Summary] => 
It was another glittering affair for the Bailliage de Manille of the  Confrèrie de la Chaîne des Rôtisseurs, the worldwide association of  gastronomes, as it turned 40 years old — a milestone marked with a grand  formal dinner and induction of new members at the Harbor Garden Tent of  Sofitel Philippine Plaza on Saturday, March 17.
                    [DatePublished] => 2012-03-26 00:00:00
                    [ColumnID] => 134575
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                    [AuthorID] => 1804845
                    [AuthorName] => Alfred A. Yuson
                    [SectionName] => Arts and Culture
                    [SectionUrl] => arts-and-culture
                    [URL] => http://imageshack.us/a/img208/5514/lif1thumbs.jpg
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                    [ArticleID] => 689377
                    [Title] => Pinoy chefs aim for 'culinary royalty' status in Hong Kong
                    [Summary] => 
While avid movie buffs are aware that The King of the Kitchen is a silent comedy that was popular in the early 1900s, culinary professionals understand that the path to being considered “culinary royalty” is not an easy or laughable one.
                    [DatePublished] => 2011-05-26 00:00:00
                    [ColumnID] => 134509
                    [Focus] => 0
                    [AuthorID] => 1422176
                    [AuthorName] => Joy Angelica  Subido
                    [SectionName] => Food and Leisure
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                    [URL] => http://img190.imageshack.us/img190/1092/lif1thumbz.jpg
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                    [ArticleID] => 359935
                    [Title] => Truly a Wonderful Dinner!
                    [Summary] => Welcoming the guests was the Amuse Bouche on dolphin's back: seared scallops, prawns & mango, Saumon fume & Mascarpone timbale, Mousse de foie gras, Port wine gelee, Tuna sashimi & Martini bianco, stuffed kalamata olives with feta, and petite sushi compose.
                    [DatePublished] => 2006-09-26 00:00:00
                    [ColumnID] => 133923
                    [Focus] => 0
                    [AuthorID] => 1284784
                    [AuthorName] => Dr. Nestor Alonso ll
                    [SectionName] => Freeman Cebu Lifestyle
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                    [URL] => 
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AMUSE BOUCHE

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                    [ArticleID] => 1357185
                    [Title] => A harvest of medals by Chef Josh Boutwood and The Bistro Group’s talented team
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Because the Bistro Group’s restaurants are popular dining spots, it couldn’t be helped that practice sessions for their chefs had to take a back seat to the daily routine of cooking their guests’ favorite dishes at the group’s multiple outlets.

                    [DatePublished] => 2014-08-14 00:00:00
                    [ColumnID] => 134509
                    [Focus] => 0
                    [AuthorID] => 1422176
                    [AuthorName] => Joy Angelica  Subido
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                    [Title] => The culture of the long table
                    [Summary] => 
One particular association that I have been happy to be part of has been La Chaine des Rotisseurs, which held its annual formal induction and 42nd grand diner amical, or dinner among friends, on Saturday, March 15 at the Isabela Ballroom of the Makati Shangri-La hotel.

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                    [ColumnID] => 134575
                    [Focus] => 0
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                    [AuthorName] => Alfred A. Yuson
                    [SectionName] => Arts and Culture
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                    [URL] => http://media.philstar.com/images/the-philippine-star/lifestyle/arts-and-culture/20140324/michel-lhuillier-and-federico-borromeo.jpg
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                    [ArticleID] => 1220281
                    [Title] => Best seat in the house
                    [Summary] => 
Two chefs at the Radisson Blu Hotel Cebu, Executive Chef Marco Amarone and Korean Chef Lee Seung Joon gave a live cooking demonstration to select members of Cebu’s media and we were seated at the Chef’s Table. Rare are the times that we are invited to such an event and you feel like royalty to have two chefs to serve you dinner.

                    [DatePublished] => 2013-09-17 00:00:00
                    [ColumnID] => 133921
                    [Focus] => 0
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                    [AuthorName] => Dr. Nestor Alonso ll
                    [SectionName] => Freeman Cebu Lifestyle
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                    [URL] => 
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                    [Title] => Chaine Des Rotisseurs' 40th anniversary
                    [Summary] => 
It all began in 1972 which was considered a year of living dangerously in the Philippines because of the proclamation of martial law.
                    [DatePublished] => 2012-04-24 00:00:00
                    [ColumnID] => 133921
                    [Focus] => 0
                    [AuthorID] => 1284784
                    [AuthorName] => Dr. Nestor Alonso ll
                    [SectionName] => Freeman Cebu Lifestyle
                    [SectionUrl] => cebu-lifestyle
                    [URL] => 
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                    [Title] => Bailliage de Manille turns 40
                    [Summary] => 
It was another glittering affair for the Bailliage de Manille of the  Confrèrie de la Chaîne des Rôtisseurs, the worldwide association of  gastronomes, as it turned 40 years old — a milestone marked with a grand  formal dinner and induction of new members at the Harbor Garden Tent of  Sofitel Philippine Plaza on Saturday, March 17.
                    [DatePublished] => 2012-03-26 00:00:00
                    [ColumnID] => 134575
                    [Focus] => 0
                    [AuthorID] => 1804845
                    [AuthorName] => Alfred A. Yuson
                    [SectionName] => Arts and Culture
                    [SectionUrl] => arts-and-culture
                    [URL] => http://imageshack.us/a/img208/5514/lif1thumbs.jpg
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                    [Title] => Pinoy chefs aim for 'culinary royalty' status in Hong Kong
                    [Summary] => 
While avid movie buffs are aware that The King of the Kitchen is a silent comedy that was popular in the early 1900s, culinary professionals understand that the path to being considered “culinary royalty” is not an easy or laughable one.
                    [DatePublished] => 2011-05-26 00:00:00
                    [ColumnID] => 134509
                    [Focus] => 0
                    [AuthorID] => 1422176
                    [AuthorName] => Joy Angelica  Subido
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => http://img190.imageshack.us/img190/1092/lif1thumbz.jpg
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                    [Title] => Truly a Wonderful Dinner!
                    [Summary] => Welcoming the guests was the Amuse Bouche on dolphin's back: seared scallops, prawns & mango, Saumon fume & Mascarpone timbale, Mousse de foie gras, Port wine gelee, Tuna sashimi & Martini bianco, stuffed kalamata olives with feta, and petite sushi compose.
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                    [ColumnID] => 133923
                    [Focus] => 0
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                    [AuthorName] => Dr. Nestor Alonso ll
                    [SectionName] => Freeman Cebu Lifestyle
                    [SectionUrl] => cebu-lifestyle
                    [URL] => 
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abtest