Straight from the cask!

To me, Von Fass is like the Sephora of oils, vinegars and after-dinner liquer.

As expected of all first-timers setting foot inside Vom Fass, Mark Anderson “Andy” Sambar was instantly drawn to the brand’s display of world-class oil, vinegar and spirits. Intrigued by the pyramid cask tower, he entered the shop and was invited to sample its goods. “And once you get there,” he swears, “you want to try them all.” Each product is dispensed from a cask.

A graduate of New York’s Culinary Institute of America, the world’s premier culinary college, and following years of training under internationally acclaimed restaurants such as Nobu New York, and Hong Kong’s top restaurateurs, Harlan Goldstein, Sambar was naturally drawn to Vom Fass’ fine selection of oils and vinegars. “But as a young man, I also wanted to drink the whiskey!” he admits with a laugh.  Sambar is now head of operations of Vom Fass Philippines.

Sampling one product spurred him to try another, and another. By the end of his visit, he knew he had stumbled upon something unique, not just for himself, but for his country. Acknowledging Pinoys’ keen sense of taste, he says, “The Philippines is just waiting for something like this.”

Christoph Heidt, COO of Vom Fass, thought so, too. “We are a family-owned business,” says Heidt of the German company. “We only have friends as partners, people like Andy, people with enthusiasm and motivation.” With 300 branches worldwide, Heidt is happy to keep operations to a chosen few as to better maintain the high quality of its award-winning products, he says.

Before opening the first store in the Philippines, a 53-sq.-m. corner outlet in the newly opened East Wing of the Shangri-La Plaza, Sambar immersed himself in all things Vom Fass. At the headquarters in Germany, he and other foreign partners learned about the company’s history, how it makes its superior products, and the source and unique characteristics of each item. For salads, oils from Greece offer a fruity, fresh taste, while those from Tuscany make delicious pasta sauces, given their intrinsic spicy flavor. Germany produces the best fruit oils, and the best nut oils usually come from the South of France. “We also discussed the philosophy and vision of Vom Fass, and how it would relate to the Filipino mindset,” he shares.

Naturally, there was a lot of eating and drinking involved. “Each product has its own complement. For instance, the tomato oil goes extremely well with the raspberry vinegar. I wanted to personally find which flavors and products would go well with Filipino dishes,” explains Sambar with a smile. “Why not spruce up your adobo with another type of vinegar? Vom Fass taught me the difference between normal vinegar and their balsam vinegars, as well as what makes their single malt whiskeys so rare.”

Indeed, taste-tests are a must at every Vom Fass shop, as Sambar believes “these products can sell themselves better than any explanation will.” Given the spectrum of products, singling out a favorite is tough — but possible. Aceto Balsamico di Modena vinegar is a bestseller worldwide, says Sambar, while Europeans like their salads and fish dishes with — surprise, surprise — mango and calamansi vinegars, whose chief ingredients are imported from the Philippines. 

According to Andy Sambar, “My favorite products are the 15-year-old single malt ‘MacDuff’ whiskey, apple balsamic vinegar, and the pumpkinseed oil from Styria,” he says. “All three are staples in my home.”

As for myself, I went for the white truffle oil, which I drizzle over pasta; the after-dinner liqueurs, which you can lace your coffee with. Straight from the cask!

(Vom Fass has over 250 partners worldwide with shops in Germany, Switzerland, UK, France, Belgium, Italy, Singapore, Japan, USA and now, the Philippines. Visit Vom Fass at the lower ground level

of Shangri-La Plaza’s East Wing. For more information, call 470-5541 or log on to www.vomfass.com.)

A new life for Eric

Stylist Eric Pe Benito experienced the true meaning of the Holy Week when he cheated death recently.

“On March 12, I was having dinner at a Spanish resto, waiting for a friend, when suddenly I had a seizure. My friend finally arrived and called Lifeline. They took me to St. Luke’s in Quezon City where they found out I had a tumor the size of a golf ball, which was causing the seizures!” Eric recalls.

“I had to undergo brain surgery ASAP. So my mom met with neurosurgeon Roy Torcuator who explained the urgency of the surgery. My mom signed the consent papers and I was operated on. Thanks to my anesthesiologist Jose Torio, my endocrinologist Lora May Tin Hai, Dr. Mary Lou Cera Garcia, Dr. Deborah Bernardo, Dr. Geraldine Mariano, Dr. Ericson Torio and to the most efficient team of nurses, I am alive today! I’m so happy I was brought to St. Luke’s, truly the best in Asia!” adds Eric.

After a week in recovery, Eric was discharged from the hospital and was so touched with the prayers, love and support he got from friends like Katrina Ponce-Enrile, Anton and Dawn Lagdameo, LRay and Lara Villafuerte, Charo Santos-Concio, Doctors Z and Aivee Teo, Imelda Aguilar and family, Paulo Avelino, Mark and Jennifer Tanpoco, Kaye Tinga, Arturo Go, Rhoda Aldanese, Dr. Anna Pascual, Rea Co, Cynthia Albano, May Dy, Dina Santos and Therese Santos.

Most of all, Eric is truly grateful to the Divine Healer.

“Thank You Lord for giving me another chance, a new beginning to live a life according to Your will. Without You, my healing would not have been possible!” he says over and over again.