Luming was known as the “Pride of Pampanga” among Filipinos in Ottawa in the 1970s. She was well known for her extraordinary and uniquely creative Pampanga cuisine. The province itself is famous for its sophisticated and richly sauced meat fares and stuffed dishes like rellenong manok or bangus or pata (stuffed deboned whole chicken, milkfish or pork hocks), morcon (stuffed rolled beef) and embutido (pork sausage stuffed with hardboiled eggs and pepperoni).
Canadian Thanksgiving holiday dates back to when early European settlers celebrated and gave thanks after a bountiful harvest in their newly found home in Canada.
I love Filipino food. But other than adobo and rice - I don’t cook it. There’s too much chopping and cutting, a lot of frying and the smell of garlic (although I love the taste!)! So when I hear that another Filipino restaurant, newly opened, has again caught the attention of Toronto food reviewers, I am excited at the thought that there’s another table where I can enjoy my native dishes.
When people ask me what I do for a living, rarely is it understood what I do as a wine sommelier/enogastronomist.
Vancouverites are very happy to read the lead story of a Sunday New York Times Travel Section, titled “Vancouver’s Many Flavors Find a Home on the Menu.”