^
+ Follow CHEF DAVID Tag
Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 954327
                    [Title] => Discovery Suites’ David Pardo de Ayala has a little kitchen helper
                    [Summary] => 

She snacks on black olives. She likes the taste of raw basil. She eats pesto by the spoonful and she loves “stinky” cheese. She’s hooked on bitter chocolate.

[DatePublished] => 2013-06-16 00:00:00 [ColumnID] => 0 [Focus] => 0 [AuthorID] => 1432730 [AuthorName] => Julie Cabatit-Alegre [SectionName] => Sunday Lifestyle [SectionUrl] => sunday-life [URL] => ) [1] => Array ( [ArticleID] => 732047 [Title] => Blending Asian, European tastes for Resorts World Manila [Summary] =>

What do you get when a Malaysian kid in love with the cooking of his homeland, studies French and Western cuisine?

[DatePublished] => 2011-09-30 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Travel and Tourism [SectionUrl] => travel-and-tourism [URL] => ) [2] => Array ( [ArticleID] => 699522 [Title] => Fondue, pairings, and double lamb chops at the speed of light [Summary] =>

Last night I sent the maid across the street to the neighborhood Persian Grill for beef kebabs, ox brain and basmati rice for dinner.

[DatePublished] => 2011-06-26 00:00:00 [ColumnID] => 136203 [Focus] => 0 [AuthorID] => 1784496 [AuthorName] => Vernon Go [SectionName] => Travel and Tourism [SectionUrl] => travel-and-tourism [URL] => ) [3] => Array ( [ArticleID] => 579233 [Title] => How I discovered my home in Boracay [Summary] =>

Let me tell you my story of how I finally found my dream home. I am a doctor by profession.

[DatePublished] => 2010-05-30 00:00:00 [ColumnID] => 135927 [Focus] => 0 [AuthorID] => 1500119 [AuthorName] => Mark Dimalanta [SectionName] => Travel and Tourism [SectionUrl] => travel-and-tourism [URL] => ) [4] => Array ( [ArticleID] => 546886 [Title] => A suite discovery for Valentine's Day [Summary] =>

So, the restaurants, hotels, motels, movie houses, parks, and all the dating places you can imagine are packed solid on Valentine’s Day (which this year happens to be a double red-letter day, being Chinese New Year, too)?

[DatePublished] => 2010-02-07 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => 1096607 [AuthorName] => Ching M. Alano [SectionName] => Travel and Tourism [SectionUrl] => travel-and-tourism [URL] => ) [5] => Array ( [ArticleID] => 536522 [Title] => So very green, so Verbena [Summary] =>

Green and red are the colors of Christmas. Green — like the lush view from the veranda of Discovery Country Suites’ Restaurant Verbena, and red — like our refreshing goblets of sangria.

[DatePublished] => 2009-12-31 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => 1422176 [AuthorName] => Joy Angelica Subido [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) [6] => Array ( [ArticleID] => 451582 [Title] => No wine, no sunshine [Summary] =>

Something Patrick Lachapelle, Skalli brand ambassador for Asia, said put me at ease with the glass of merlot rosé in my hand.

[DatePublished] => 2009-03-26 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => 1432730 [AuthorName] => Julie Cabatit-Alegre [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) [7] => Array ( [ArticleID] => 252448 [Title] => Breakfast is served at Soleil [Summary] => It’s a new service altogether," says chef David Pardo de Ayala, chef de cuisine of Soleil Restaurant in Greenbelt 2 when we meet him for breakfast one morning last week.

I admit it. I am not a breakfast person, but the promise of a good and interesting meal was enough to get me out of the gym in time for breakfast chow. And yes, my parents always told me when I was growing up that the best way to start the day is with a healthy breakfast.
[DatePublished] => 2004-06-03 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => 1804887 [AuthorName] => Kathy Moran [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) [8] => Array ( [ArticleID] => 223579 [Title] => Soleil: The secret is in the sauce [Summary] => Today’s Pinoy diner is discerning, more demanding and is somewhat getting to be a spoiled brat. He now enjoys so many choices to suit his taste and pocket.
[DatePublished] => 2003-10-09 00:00:00 [ColumnID] => 136103 [Focus] => 0 [AuthorID] => 1778012 [AuthorName] => TURO-TURO By Claude Tayag [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) ) )
CHEF DAVID
Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 954327
                    [Title] => Discovery Suites’ David Pardo de Ayala has a little kitchen helper
                    [Summary] => 

She snacks on black olives. She likes the taste of raw basil. She eats pesto by the spoonful and she loves “stinky” cheese. She’s hooked on bitter chocolate.

[DatePublished] => 2013-06-16 00:00:00 [ColumnID] => 0 [Focus] => 0 [AuthorID] => 1432730 [AuthorName] => Julie Cabatit-Alegre [SectionName] => Sunday Lifestyle [SectionUrl] => sunday-life [URL] => ) [1] => Array ( [ArticleID] => 732047 [Title] => Blending Asian, European tastes for Resorts World Manila [Summary] =>

What do you get when a Malaysian kid in love with the cooking of his homeland, studies French and Western cuisine?

[DatePublished] => 2011-09-30 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Travel and Tourism [SectionUrl] => travel-and-tourism [URL] => ) [2] => Array ( [ArticleID] => 699522 [Title] => Fondue, pairings, and double lamb chops at the speed of light [Summary] =>

Last night I sent the maid across the street to the neighborhood Persian Grill for beef kebabs, ox brain and basmati rice for dinner.

[DatePublished] => 2011-06-26 00:00:00 [ColumnID] => 136203 [Focus] => 0 [AuthorID] => 1784496 [AuthorName] => Vernon Go [SectionName] => Travel and Tourism [SectionUrl] => travel-and-tourism [URL] => ) [3] => Array ( [ArticleID] => 579233 [Title] => How I discovered my home in Boracay [Summary] =>

Let me tell you my story of how I finally found my dream home. I am a doctor by profession.

[DatePublished] => 2010-05-30 00:00:00 [ColumnID] => 135927 [Focus] => 0 [AuthorID] => 1500119 [AuthorName] => Mark Dimalanta [SectionName] => Travel and Tourism [SectionUrl] => travel-and-tourism [URL] => ) [4] => Array ( [ArticleID] => 546886 [Title] => A suite discovery for Valentine's Day [Summary] =>

So, the restaurants, hotels, motels, movie houses, parks, and all the dating places you can imagine are packed solid on Valentine’s Day (which this year happens to be a double red-letter day, being Chinese New Year, too)?

[DatePublished] => 2010-02-07 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => 1096607 [AuthorName] => Ching M. Alano [SectionName] => Travel and Tourism [SectionUrl] => travel-and-tourism [URL] => ) [5] => Array ( [ArticleID] => 536522 [Title] => So very green, so Verbena [Summary] =>

Green and red are the colors of Christmas. Green — like the lush view from the veranda of Discovery Country Suites’ Restaurant Verbena, and red — like our refreshing goblets of sangria.

[DatePublished] => 2009-12-31 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => 1422176 [AuthorName] => Joy Angelica Subido [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) [6] => Array ( [ArticleID] => 451582 [Title] => No wine, no sunshine [Summary] =>

Something Patrick Lachapelle, Skalli brand ambassador for Asia, said put me at ease with the glass of merlot rosé in my hand.

[DatePublished] => 2009-03-26 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => 1432730 [AuthorName] => Julie Cabatit-Alegre [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) [7] => Array ( [ArticleID] => 252448 [Title] => Breakfast is served at Soleil [Summary] => It’s a new service altogether," says chef David Pardo de Ayala, chef de cuisine of Soleil Restaurant in Greenbelt 2 when we meet him for breakfast one morning last week.

I admit it. I am not a breakfast person, but the promise of a good and interesting meal was enough to get me out of the gym in time for breakfast chow. And yes, my parents always told me when I was growing up that the best way to start the day is with a healthy breakfast.
[DatePublished] => 2004-06-03 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => 1804887 [AuthorName] => Kathy Moran [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) [8] => Array ( [ArticleID] => 223579 [Title] => Soleil: The secret is in the sauce [Summary] => Today’s Pinoy diner is discerning, more demanding and is somewhat getting to be a spoiled brat. He now enjoys so many choices to suit his taste and pocket.
[DatePublished] => 2003-10-09 00:00:00 [ColumnID] => 136103 [Focus] => 0 [AuthorID] => 1778012 [AuthorName] => TURO-TURO By Claude Tayag [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) ) )
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