+ Follow CHEF DAVID Tag
CHEF DAVID
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 954327
[Title] => Discovery Suites’ David Pardo de Ayala has a little kitchen helper
[Summary] => She snacks on black olives. She likes the taste of raw basil. She eats pesto by the spoonful and she loves “stinky” cheese. She’s hooked on bitter chocolate.
[DatePublished] => 2013-06-16 00:00:00
[ColumnID] => 0
[Focus] => 0
[AuthorID] => 1432730
[AuthorName] => Julie Cabatit-Alegre
[SectionName] => Sunday Lifestyle
[SectionUrl] => sunday-life
[URL] =>
)
[1] => Array
(
[ArticleID] => 732047
[Title] => Blending Asian, European tastes for Resorts World Manila
[Summary] => What do you get when a Malaysian kid in love with the cooking of his homeland, studies French and Western cuisine?
[DatePublished] => 2011-09-30 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] => Travel and Tourism
[SectionUrl] => travel-and-tourism
[URL] =>
)
[2] => Array
(
[ArticleID] => 699522
[Title] => Fondue, pairings, and double lamb chops at the speed of light
[Summary] => Last night I sent the maid across the street to the neighborhood Persian Grill for beef kebabs, ox brain and basmati rice for dinner.
[DatePublished] => 2011-06-26 00:00:00
[ColumnID] => 136203
[Focus] => 0
[AuthorID] => 1784496
[AuthorName] => Vernon Go
[SectionName] => Travel and Tourism
[SectionUrl] => travel-and-tourism
[URL] =>
)
[3] => Array
(
[ArticleID] => 579233
[Title] => How I discovered my home in Boracay
[Summary] => Let me tell you my story of how I finally found my dream home. I am a doctor by profession.
[DatePublished] => 2010-05-30 00:00:00
[ColumnID] => 135927
[Focus] => 0
[AuthorID] => 1500119
[AuthorName] => Mark Dimalanta
[SectionName] => Travel and Tourism
[SectionUrl] => travel-and-tourism
[URL] =>
)
[4] => Array
(
[ArticleID] => 546886
[Title] => A suite discovery for Valentine's Day
[Summary] => So, the restaurants, hotels, motels, movie houses, parks, and all the dating places you can imagine are packed solid on Valentine’s Day (which this year happens to be a double red-letter day, being Chinese New Year, too)?
[DatePublished] => 2010-02-07 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1096607
[AuthorName] => Ching M. Alano
[SectionName] => Travel and Tourism
[SectionUrl] => travel-and-tourism
[URL] =>
)
[5] => Array
(
[ArticleID] => 536522
[Title] => So very green, so Verbena
[Summary] => Green and red are the colors of Christmas. Green — like the lush view from the veranda of Discovery Country Suites’ Restaurant Verbena, and red — like our refreshing goblets of sangria.
[DatePublished] => 2009-12-31 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1422176
[AuthorName] => Joy Angelica Subido
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[6] => Array
(
[ArticleID] => 451582
[Title] => No wine, no sunshine
[Summary] => Something Patrick Lachapelle, Skalli brand ambassador for Asia, said put me at ease with the glass of merlot rosé in my hand.
[DatePublished] => 2009-03-26 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1432730
[AuthorName] => Julie Cabatit-Alegre
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[7] => Array
(
[ArticleID] => 252448
[Title] => Breakfast is served at Soleil
[Summary] => 
It’s a new service altogether," says chef David Pardo de Ayala, chef de cuisine of Soleil Restaurant in Greenbelt 2 when we meet him for breakfast one morning last week.
I admit it. I am not a breakfast person, but the promise of a good and interesting meal was enough to get me out of the gym in time for breakfast chow. And yes, my parents always told me when I was growing up that the best way to start the day is with a healthy breakfast.
[DatePublished] => 2004-06-03 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1804887
[AuthorName] => Kathy Moran
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[8] => Array
(
[ArticleID] => 223579
[Title] => Soleil: The secret is in the sauce
[Summary] => Today’s Pinoy diner is discerning, more demanding and is somewhat getting to be a spoiled brat. He now enjoys so many choices to suit his taste and pocket.
[DatePublished] => 2003-10-09 00:00:00
[ColumnID] => 136103
[Focus] => 0
[AuthorID] => 1778012
[AuthorName] => TURO-TURO By Claude Tayag
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
)
)
abtest
September 30, 2011 - 12:00am
