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                    [Title] => Luxurious foie gras at Prince Albert
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InterContinental Manila’s Prince Albert Rotisserie treats guests to an irresistible menu of foie gras-infused dishes until March 15.

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                    [Title] => A pilgrimage to the Mecca of foie gras
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I’m one of the truly fortunate ones who get paid to do what I love. Just this October, I was invited by Rougie to Pau, France for a foie gras immersion training in the Rougie School of Foie Gras. Founded in 1875 and based in the medieval town of Sarlat in the beautiful Perigord region of France, Rougie is the world’s #1 producer of foie gras and moulard duck specialties, with farms located in France and Canada.

                    [DatePublished] => 2014-11-02 00:00:00
                    [ColumnID] => 0
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                    [AuthorID] => 1168762
                    [AuthorName] => Bettina Arguelles
                    [SectionName] => Starweek Magazine
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                    [Title] => Brominated vegetable oil in Gatorade?
                    [Summary] => 
When PepsiCo Inc. announced it would stop putting an obscure vegetable oil in its Gatorade right before the Super Bowl, one of the loudest cheers came from a high school student who had made it her mission to get rid of the ingredient.

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                    [Title] => Super Bowl plus Mardi Gras? It's called Super Gras
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New Orleans is bracing for record crowds as the biggest sporting event of the year, the NFL Super Bowl, collides with Mardi Gras season in what many locals are calling "Super Gras."

                    [DatePublished] => 2013-01-18 13:16:27
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                    [Title] => Quintessentially French at Mandarin Oriental
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Recently held at The Tivoli of Mandarin Oriental Manila last Oct. 1 to 6 was a “Duck Foie Gras (liver) and Mushrooms” promotion prepared by executive sous chef Remi Vercelli. This was done in partnership with Rougié, Bolla Wines, Werdenberg International Corp., Philippine Wine Merchants and Säntis.
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                    [AuthorID] => 1236973
                    [AuthorName] => Claude Tayag
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                    [Title] => Awesome Aubergine!
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It’s a simple salad, but the white asparagus makes it so much more than that.
                    [DatePublished] => 2012-06-14 00:00:00
                    [ColumnID] => 133272
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                    [AuthorID] => 1377770
                    [AuthorName] => Jennifer Ong
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                    [Title] => Ang Sinulog dili "mardi gras"
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Mag-Sinulog na pod ta. Tapus sa Pasko ug Bag-ong Tuig, padayon ang selebrasyon, padayon ang kalipay, padayon ang kaalegre sa atong siyudad.
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                    [Title] => All about foie gras
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MILLIE: “Tout sur le foie gras” or “All about goose liver” was the title of the course at the famed Alain Ducasse Ecole de Cusine in Paris.
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                    [Title] => Perfect foie noche buena
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Make your noche buena extra special this year with Le Canard d’Or’s foie gras terrine.
                    [DatePublished] => 2010-12-19 00:00:00
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                    [Title] => For the love of foie gras
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Not only is Christmas the season for giving, but it also the time of the year when our tummies are satisfied to the fullest.
                    [DatePublished] => 2009-12-17 00:00:00
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GRAS

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                    [Title] => Luxurious foie gras at Prince Albert
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InterContinental Manila’s Prince Albert Rotisserie treats guests to an irresistible menu of foie gras-infused dishes until March 15.

                    [DatePublished] => 2015-03-06 00:00:00
                    [ColumnID] => 0
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                    [Title] => A pilgrimage to the Mecca of foie gras
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I’m one of the truly fortunate ones who get paid to do what I love. Just this October, I was invited by Rougie to Pau, France for a foie gras immersion training in the Rougie School of Foie Gras. Founded in 1875 and based in the medieval town of Sarlat in the beautiful Perigord region of France, Rougie is the world’s #1 producer of foie gras and moulard duck specialties, with farms located in France and Canada.

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                    [ColumnID] => 0
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                    [AuthorID] => 1168762
                    [AuthorName] => Bettina Arguelles
                    [SectionName] => Starweek Magazine
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                    [Title] => Brominated vegetable oil in Gatorade?
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When PepsiCo Inc. announced it would stop putting an obscure vegetable oil in its Gatorade right before the Super Bowl, one of the loudest cheers came from a high school student who had made it her mission to get rid of the ingredient.

                    [DatePublished] => 2013-03-15 05:06:35
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                    [Title] => Super Bowl plus Mardi Gras? It's called Super Gras
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New Orleans is bracing for record crowds as the biggest sporting event of the year, the NFL Super Bowl, collides with Mardi Gras season in what many locals are calling "Super Gras."

                    [DatePublished] => 2013-01-18 13:16:27
                    [ColumnID] => 0
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                    [Title] => Quintessentially French at Mandarin Oriental
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Recently held at The Tivoli of Mandarin Oriental Manila last Oct. 1 to 6 was a “Duck Foie Gras (liver) and Mushrooms” promotion prepared by executive sous chef Remi Vercelli. This was done in partnership with Rougié, Bolla Wines, Werdenberg International Corp., Philippine Wine Merchants and Säntis.
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                    [ColumnID] => 136106
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                    [AuthorID] => 1236973
                    [AuthorName] => Claude Tayag
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                    [Title] => Awesome Aubergine!
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It’s a simple salad, but the white asparagus makes it so much more than that.
                    [DatePublished] => 2012-06-14 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1377770
                    [AuthorName] => Jennifer Ong
                    [SectionName] => Food and Leisure
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                    [Title] => Ang Sinulog dili "mardi gras"
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Mag-Sinulog na pod ta. Tapus sa Pasko ug Bag-ong Tuig, padayon ang selebrasyon, padayon ang kalipay, padayon ang kaalegre sa atong siyudad.
                    [DatePublished] => 2012-01-02 00:00:00
                    [ColumnID] => 134484
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                    [Title] => All about foie gras
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MILLIE: “Tout sur le foie gras” or “All about goose liver” was the title of the course at the famed Alain Ducasse Ecole de Cusine in Paris.
                    [DatePublished] => 2011-04-07 00:00:00
                    [ColumnID] => 134170
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                    [AuthorID] => 1805395
                    [AuthorName] => Millie and Karla Reyes
                    [SectionName] => Food and Leisure
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                    [Title] => Perfect foie noche buena
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Make your noche buena extra special this year with Le Canard d’Or’s foie gras terrine.
                    [DatePublished] => 2010-12-19 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 
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                    [SectionName] => Sunday Lifestyle
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                    [Title] => For the love of foie gras
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Not only is Christmas the season for giving, but it also the time of the year when our tummies are satisfied to the fullest.
                    [DatePublished] => 2009-12-17 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
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abtest