Start them young

When our culinary-inclined grandson started assisting his father (an executive chef) in his chores such as fetching and pouring water into the barbecue pit and regulating the fire, he was hardly four years old. Three years later he concocted his first chicken recipe. A year after, he surprised us with a full dinner (assisted by his father) at their Cairo home. This made us believe that young boys and girls, aged from 4 to 7 , tiny as they are, who show a promise of growing into good artists in the kitchen should be encouraged. One lady who helps the very young develop their cooking talent is cook-book author Vicky Veloso Barrera, who conducts regular classes in her Tiny Kitchen. Her own kids are allowed to bake on their own, in the course producing delicious cookies. Allow your similarly driven kids do their thing with rolling pins, etc. Call Vicky at 410-2279.

She belongs to the creative Antonio family, known for good food served to friends and diners who visit her mother Malou’s Garden Room Café, in Pasay, Eastwood City and at the Shangri-la EDSA Mall. She is about to launch her sixth book, "Edible Gifts", perfect for own use or as a Christmas gift. It sells at P195 a copy. Interspersed with the recipes are tips on where to get bulk supplies, packaging materials, and how to be cost efficient.

The Garden Room Café at the Shangri-la Mall is the extension of Malou’s atelier. We discovered this as we moved to the Crossings area of the mall. If it is a delicious quick lunch or snack one wants, this is the place. Sandwiches are made with foccacia bread and the choices are chicken (P105), tuna and sardines (P95). The Antonio’s famous roast chicken is at P135, lasagna at P155 and the deliciously creamy eggplant dish called Melanzani at P150. Pastries and cakes are homemade, including the brandy prune cake at P45 a piece and scones at P45.

We needed two days to explore the newly opened Market!Market! at The Fort. It is a huge complex with a fountain at the center of the promenade and a play area on one side. Space is certainly what it has. We expect the high-rise portion to be fully occupied by Christmastime, as we await the opening this month of the department store and supermarket.

A welcome note–the availability of regional specialties at a row of small stores carrying typical products from various regions from Luzon to Mindanao. We have long wished for this, because when we attend trade fairs, the problem would always be that most regional products are not available in Manila. Ilocos chichacorn is there, also Puto Biñan, ukoy and even the traditional buche, Baguio peanut brittle and longganiza, Bacolod’s piaya and Savor de Silay special sauces. Mindanao is represented by jams and juices. Bicol has its pili delicacies, Cebu dried mangoes while Bulacan has the whole line of Sevilla Sweets, among them pastillas de leche, pulvoron, macapuno balls, etc. Prices are reasonable and supplies are fresh everyday.

Our suki for fresh mangoes (at a low P65 a kilo), Pelican of Drysdale Marsman, is the first stall one will encounter after the main entrance. Other than mangoes which are always sweet, there are bananas, pomelo and bottled juices. Right beside it is a flower store, selling bunches from P150.

Some fresh farm products are more expensive than in other markets, like capsicum and salad tomatoes, both at P180. Bags of salad greens (Field Fresh) are from P40 to P45 a pack of 200 gms. Seafood is priced lower, like prawns at P350 a kilo. A gentleman has fresh crab legs at P250 a kilo. Processed and frozen food from Fat Buchie’s includes Cream Dory fillet (P130 for 500 gms), chicken tocino at P130 and shrimp dumplings at P120 a pack. When all energy has been spent, there is a row of grilling outlets, even roast calf (P1000 to P1300 a kilo), and two restaurants plus all the hamburger chains. It’s pleasant spending time at Market! Market!

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