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A s the Filipino-American History Month drew to a close on October 29, Goldilocks celebrated Philippine cuisine and culture by holding a cluster of activities designed to highlight the diverse historical and global influences on Filipino food, as well as the varied ways Filipinos are able to harmonize and indigenize all these influences.
Philippine Consul General in Los Angeles Mary Jo Bernardo Aragon, Philippine Department of Tourism (Los Angeles) Director Mary Anne Cuevas and Deputy Director Manny Ilagan were the guests of honor at the Goldilocks corporate office and production plant in Santa Fe Springs where the event was held. They were joined by the spouse of Pakistan’s Consul General Madam Sadaf Abbas; Sue Ahmad (Malaysia), Madiana Mosher (Indonesia), Rowena Sierra and Yvonne Paredes (Philippines) of the Executive Committee of the Asean Ladies Circle of Los Angeles (ALCLA), and PCGLA Protocol Officer Pete de Pacina.
Menard Leelin, Goldilocks Director of Operations in the Los Angeles area said, “our company is proud to promote Filipino culture and heritage through the country’s culinary arts which is a fusion of ingredients, procedures,tastes and traditions resulting from hundreds of years of Asian and Western influences. We would like the whole world to know how our countrymen have embraced all these influences and added their own local and regional touch to develop a cuisine that’s uniquely Filipino.”
Guests were given a guided tour of the production plant where they observed bread, pastries and native Filipino treats being baked or cooked.
Weaving their way through huge ovens, commercial grade mixers, assembly lines and packaging machines, the guests from the consular community saw how popular Goldilocks products such as pandesal, polvoron, ensaymada and mamon are made.
The tour included a food preparation demo by Goldilocks Director/Executive Chef Yojie Leelin and a cake decorating demonstration by Goldilocks Wedding Director Carmela Leelin.
After the tour, guests were treated to a sumptuous buffet lunch featuring dishes reflective of the historical and contemporary influences on Filipino cuisine, such as fried noodles called pancit introduced by Chinese migrants, Spanish-influenced empanaditas which are baked pastries filled with savory ground chicken or meat and the ubiquitous chicken adobo, now widely regarded as the Philippines’ national food.
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