Sisig is everything that Winnipeg chef Allan Pineda is – innovative, rebellious and totally unapologetic. And, of course, both are as Filipino as pulutan, a term for which there’s hardly any direct English translation(pulutan is an appetizer or snack that go well with alcoholic drinks, one example of which is the sisig).
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).
When people ask me what I do for a living, rarely is it understood what I do as a wine sommelier/enogastronomist.
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.