Dine and Wine are something all of us want to do after a week-long hard work. That is why when Mannie Gruenberg of Emillion Specialty Restaurant invited me to a taste test, I eagerly told him, "sure, why not!"
The Culinary treat was made more special with the presence of some friends, Marichel Magalona and Kathy Villaon from the News Today, one of the leading newspaper in Western Visayas.
For more information of my culinary treat, here's the news release taken from the news today website http://www.thenewstoday.info/
Hot Off the Grill: A feast of grilled specialties at Emilion
By Kathy M. Villalon
By Kathy M. Villalon
The smoldering coals add to the flavor of food. When grilled properly, the meat becomes juicier. This is perhaps one of the reasons why grilled food is a favorite among many diners.
The Ilonggos have a flare for grilled food, be it as a chef or as a diner. Just like in Emilion Specialty Restaurant (Roadhouse) where chefs and diners are enjoying the experience of preparing and savoring, respectively, its Hot Off The Grill preparations.
The News Today and friend Lloyd Celis joined Manniel Gruenberg, manager of Emilion, to experience such. Everything that's stated on its table card were presented to us and we took bites of each delightful preparation.
Emilion's Hot Off The Grill products are Grilled Shrimp, Blue Marlin, Squid, Pork, Bangus, Shells and Chicken. When all ordered, these can already feed 15 persons. Each order can serve four persons for a very reasonable price. This is very ideal for the family or for barkadas, who, when they go Dutch, can actually find the fare very, very affordable.
"I want you to be back. Busog ka na, may take home ka pa at Emilion Roadhouse," said Gruenberg.
We finished the meal with JD Bakehop's Cherry Chocolate Mousse.
No comments:
Post a Comment