The smoothie bowl comes to Ilocos

We like to Instagram everything, and the so-called breakfast photographers are now the influencers of the world. Yassss, bowls are the new plates! Next to rice, what about spooning our smoothies from a bowl?

According to Earth Bowls, set to launch a pop-up stall at the iconic La Paz Sand Dunes, in Laoag, at the start of summer, this coming March 30-31, a healthy eating lifestyle change should be fun and delicious. Barely out of college, Laoagueños Modesty Eugenio and Brandon Tan have partnered to introduce the smoothie bowl as well as promote nutrient-dense eating.

Q&A WITH MODESTY AND BRANDON

BlauEarth: I know you two are foodies, like always in the kitchen, or eating out, and now, you yourselves are making food a business. What made you fix on smoothie bowls?

Modesty: Bran and I always love eating, but for the past year, we started to eat clean as frequently as we can, and smoothie bowls are yummy healthy snack that we think everyone can actually enjoy.

Natural and/or organic are on average costly. Will an earth bowl be affordable?

M: Healthy eating has always been perceived as costly, but with great effort, we managed to source locally made ingredients to make every earth bowl affordable and healthy because we believe that these two can go hand in hand.

Brandon, were you also part of recipe development?

B: Yes, Modesty and I both gave our own list of recipes. We made a total of 12 recipes and cut it down to 5 with the help of family and friends. We spent two straight days tasting every recipe and there was no guilt eating through all those bowls of fruits.

What is your favorite earth bowl?

B: My favorite earth bowl would be the one with mango, spinach and strawberry (there’s no name yet). I never knew these three could go well together. Definitely, love at first taste.

Food preparation as a business can be very demanding, it is also an art that requires skills, how prepared are you trying your hand at something new?

B: I’m the type of person who loves trying new things. Being the first to introduce smoothie bowls in Ilocos is exciting, and to sustain the trend is challenging.

I see it’s a pop-up stall, do you imagine it as a brick-and-mortar business soon?

M: Yes, definitely, the original plan was a cafe-like establishment but we didn’t have much time to plan due to conflicting schedules. We are planning to launch it before the month of August. And once it’s put up, we have our fingers crossed that it’s going to be the go-to snack stop in Ilocos.

(Follow earthbowlsph on Instagram and Facebook)

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More than words

{playsuit from Lala Dudley (The Arts District Co-op, Downtown Los Angeles), Aranaz clutch/sling (a birthday gift from a friend), Topshop slip-ons}

Photographed by @braaatdon on Instagram

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Kitchen Lab: A fresh modernist approach to local cuisine in Laoag

In the thick of editing, or rather emptying my closet for the chance of a lifetime move to Los Angeles, where my parents, siblings and a daughter reside, an invitation to Kitchen Lab arrives. Before I embark to another world, I left Monday open for the opening and VIP degustacion of 15 signature dishes. Perhaps, my last big meal that will be one of the things reminding me of home. A part of my heart says just a vacation, but my head says live another dream (we’ll go back to the move some other time).

Kitchen Lab at The White House breaks out of the box. Speaking as a local, customarily, Eating Out in Laoag is revisiting favorite kitchens. It maybe the scruffy Dawang’s or mousy Tayamen’s or a friend’s home. But on “mucho” days, it’s something like driving out to Fort Ilocandia’s Red 8 or Bergblick in Pagudpud. Because I will eat anything, I was more eager to see what Irwin Pascual, one of the brains behind the modernist fine dining restaurant, would come up with. The only son of a Chinese couple (Pablo and Vicky) who are great cooks, he is an ardent epicure, born that way I think. He says, he is stimulated by nostalgia — like the scent of burning grass hovering around the neighborhood while growing up. A diploma in culinary arts just might injure the raw juice running in his veins. Making it more interesting, his business partner, Dr. Jonathan Noble, is also self-taught. The younger members of the creative team, however, Chef Abbygail Siy and Chef Miko Quimora, are diplomaed from De La Salle-College of St. Benilde.

Kitchen Lab is the entire second floor of The White House, a head turner after all these years. There were about 30 of us at the opening. I shared a table with (Laoag Councilor) Jeff Fariñas and Charisma Urcia and photographer/blogger Marianne Pasion, who can be the best eating companions/food critics because there was never a dull moment even if the tasting got protracted.

Irwin Pascual and wife Valerie.

The food: Chorizo pepper jack roll with Burgos gamet butter, uni on a cookie, grape with blue cheese, sous vide egg with jamon Iberico, crispy and flaky indigenous mushroom with pickled salad in buttermilk, smoked Pasuquin tuna tartare in ginger and yogurt emulsion, scallop in hay aroma, two-way prawn with milk foam and tukmem (tulya) inspired by the Ilocos Norte coastline and the Kapurpurawan Rock Formation, roasted pork in uni dashi with squid inked dehydrated onion chips, charcoal crust Wagyu beef in beet elements, and three desserts, namely spiced lemon sorbet, malt ice cream with toasted quinoa and goat cheese ganache and chamomile ice cream on blueberry bugnay gelee are part of the dishes they’ve created which will be available for a year. Degustacion is by appointment only, but I heard steaks, etc. is available everyday. Fresh ingredients are locally sourced while special elements are sourced abroad. Quality is never sacrificed it seems, so for a multi-sensorial food experience, the price is not ordinary. I sense a slight OC-ness in a charming, passionate kind of way.

The selection is impressive. The presentation may not be traditional, but details of home float to a degree. Take out the aesthetics, the flavors will take you to different places. I pictured California with the piece of grape with blue cheese, I was in China after that first bite of roast pork, I was reminded of childhood sick days by the perfect “malasado” egg, the juvenile cookie smeared with familiar slimy sea urchin evoke contrasting decades, the malted milkshake parallel, fleeting moments, one after the other — it is what degustacion is all about.

To me, the Wagyu “butcher shop mess” brought me to orgasmic proportions following the sensory buildup.  A little scorcher, the fried prawns were a bit overdone, and the cookie could have been less sweet if it were to be paired with uni for more contrast. What else? Well, the tuna tartare and 62°C egg were bitin, and I wish the lemon sorbet and the ice cream were made available everyday of the week.

Chefs Miko Quimora and Abby Siy and partners Irwin Pascual and Dr. Jonathan Noble in photo below. Thanks and congratulations to you, guys!

To the one person very close to my heart during my Flickr and blogging years (and always), you make me feel ageless, hahah, fearless, and I hope to still have that photo exhibit with you one day. Love you, Marianne Gaces Pasion!

Kitchen Lab
The White House
P. Lazaro cor. Llanes Sts., Laoag City, Ilocos Norte
For reservations contact Joel Baptista CP No.: +63 9998841701

Photos of and with author by Marianne Pasion
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