Where Trish Panlilio’s heart is

There is a colorful lunch spread on the garden patio area of Trish Panlilio’s residence in Makati. Lasagna al forno, bacon and arugula stuffed chicken drums, pan con tomate served with cheese and spinach parmesan crusts, aubergine and cream cheese melt, dulce de leche and apple crumble in rum maple — all personally prepared by her — set alongside two bottles of chilled Pinot Grigio, tall olive crystal flutes, carafes of fresh fruit juices and water, colorful water goblets and a stack of plates. Even for a simple lunch occasion, everything from appetizers to mains to desserts had been carefully thought of and covered. It was a pretty good glimpse of Trish’s passion for food — preparing, cooking and entertaining — and her eye for detail.

It was the first time I was meeting the late jeweler Fe Sarmiento-Panlilio and lawyer Jose Panlilio’s youngest daughter, a fashion icon who is a fixture on “best-dressed” and “most beautiful” lists. We had many mutual friends and it was a coincidence that just three weeks ago, I had celebrated her cousin Kitty Cortes’s birthday (her mother Fely and Fe were sisters) at her Capetown residence with husband Jose Cortes III. I also knew Trish’s older sister Vicky through her children Aldo and Olivia Claparols. I already felt like I kind of knew her even before she warmly welcomed me into her home with a big hug. 

The dishes Trish had prepared were a showcase of her newest home-based food venture, Nawwty’s Kitchen. (The lasagna and desserts are available on her regular menu.) The name is a play on the words and meaning of “aww “ and “naughty,” a term of endearment given to her by friends (and also her Twitter and Instagram name).

“Coming into the business was quite incidental,” she explains. “I had been persuaded by friends who enjoyed my food and had faith in it. I succumbed eventually and until today I am extremely overwhelmed by the response we are experiencing. Cooking is a passion I’ve always had and the thought of how nice would it be to make a business out of something I love to do every day made the decision easier.”

Comfort food and dishes she enjoyed growing up are key items on the menu that are readily available for pickup (or delivery around Makati for a minimum order of P1,500).  “Our paella negra is a favorite — and it doesn’t stain. Our aioli that comes with it is our very own longtime recipe,” she shares. “Our prime rib roast has been getting raves for our home’s special marinade and drippings. And our T’s pollo arrosto, a roast garlic peppered citrus chicken, no matter how ordinary, has been a dish that is ordered again and again. My own recipes of six flavored buttered logs (paprika and smoked bacon; lime peppered jalapeño; sage honey mustard; herbed blue cheese shallots; shiraz rosemary garlic; thyme porcini chardonnay) have been quite popular and are selling very well. They are perfect for home use and are wonderful gifts as well.”

Her servings begin from 6 to 8 pax for the smallest orders, up to 16 to 18 pax for event platters.

While Trish never went to cooking school, rather immersing herself in “gastronomic travels and various cuisines, food shows and books about food,” she cites her family as a big influence. “We are a family of Kapampangans. We all loved to eat and mealtimes were moments when we would come together and have conversations and lots of laughter.”

“Ten years from now, I would love to be in a beautiful island paradise, which I will call home, be running a resort and sharing it with someone special.” With Trish are French bulldog Leon and English bulldog Pudge. Photos by WALTER BOLLOZOS Jumpsuit by CHARINA SARTE Hair & makeup by ORLAN LOPEZ

Some of their family’s favorite dishes on her menu: pastel de lengua, callos, steak, crab in garlic and paella. “My crab-fat paella is an homage to my mom; taba ng talangka was a sinful and decadent frontrunner. My dad loved butter ... Nawwty’s Kitchen’s homemade butter logs are for Dad.”

Her new food venture is also heightened with touches of her stationery business, Papillo. “Papillo fine stationers, my personalized stationery business, is still running. In fact, it has become complementary to the food business. We made our own identity, the printing of our logo, our menus, butter labels, etc. Also, when we cater, Papillo provides all printed material required.”

It is also interesting to note that Nawwty is written in all small letters because Trish never capitalizes anything when she writes or emails. Only the “T” is capitalized as it stands for her name. 

It is this attention to detail and the care and creativity in preparing and presenting the dishes that sets her apart from other home-cooked business ventures out there. Trish does everything with love and heart — that it shows. When my log butters came to the house, they were delicately wrapped in wax, tied with rustic twine, identified with Papillo labels. I would get weekly WhatsApp messages from her — and not from an assistant — on the new items on her menu, which she updates just as frequently on her Instagram. This is an indication of how hands-on she is, the same way she is with her three sons, Quintin (21), Matteo (19) and Luca (15).

They are her pride and glory, and when she talks about them, her face lights up. “Our house is like a clubhouse, the boys usually hang out here with their friends and have barbecues,” she smiles. “I like it because I know where they are. And the boys are happy because there’s always food.”

She is likewise nurturing to her dogs. On this day, I saw how her English bulldog Pudge and French bulldog Leon adored her back, running to and nuzzling by her feet every time they thought she would leave the house. For Pudge’s first birthday, she threw him a party, complete with party hats for all his guests — her five other dogs.

Trish’s heart is clearly in her home. She works from her balcony daily, on her outdoor opium bed to get some sun while at it. “I haven’t gone out in a while,” she admits, “because we’ve been so busy. But I’m busy-happy.” Clearly, it’s because she has everything she needs right with her at home.

* * *

For inquiries and details on NawwTy’s choice menu, orders and for custom catering, email nawwtyskitchen@gmail.com or call (0918) 936-9854 or (0920) 907-9122. Most  dishes require an advanced notice of 3-5 days; for the prime rib roast and butter logs, at least 7 days’ advanced notice.

* * *

You can reach me at inbetweendeadlines@gmail.com, on my blog www.cheryltiu.com, on Twitter at www.twitter.com/cheryltiu or on Instagram at www.instagram.com/chertiu.