MANILA - On Oct. 18 and 19, Pink Kitchen, one of Manila’s most anticipated food festivals, will once again open its doors to the public. Chef Beth Romualdez, an active member of the Association of Former Flight Attendants of PAL (Affap), is the chair of Pink Kitchen II.
She beams: “The yummiest event of the year is back! Pink Kitchen II brings together cuisine from many parts of the world.” The event also showcases the skills of over 50 chefs who are celebrated for their culinary expertise. It provides a once-a-year opportunity to indulge in special delicacies in a relaxed and festive atmosphere at the Rockwell Tent.
This year’s international selection includes French, Italian, Spanish, Middle Eastern, Indian, Burmese, Japanese, Thai, Indonesian and Singaporean specialties. There will also be a broad selection of cakes, pastries, and baked goods. Wine enthusiasts will likewise enjoy selections from the country’s leading wine merchants.
Finest chefs
Via Reyes, Pink Kitchen’s head of project management, declares: “The event shouldn’t be missed! Manila’s finest chefs will surely rock your taste buds!”
Other activities: Kids’ Cooking Demo by Mel Francisco, Unconventional Cake Decorations by Buddy Trinidad, Healthy Cooking by Rob Pengson, talks on Looking Good, Feeling Better (by Adora), Coffee (by Robert Francisco), and a wine appreciation class by Ines Cabarrus.
Proceeds will benefit ICanServe’s flagship project, “Ating Dibdibin,” the country’s first community-based breast cancer screening program, under the auspices of the American Cancer Society. ICanServe is a nonstock, nonprofit advocacy group founded in 1999 to empower women with breast cancer.
Kara Magsanoc-Alikpala, founder of ICanServe, enthuses: “Everyone comes out a winner in Pink Kitchen! We’re here to support a very worthy cause.” Bettina Osmeña adds, “We’re here to celebrate life and all its blessings. It’s a perfect venue to share our good fortune and pay it forward. So, eat, drink and enjoy!!”
Call/text Via at 0929 848-2918, or e-mail This e-mail address is being protected from spambots. You need JavaScript enabled to view it .
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