hile doing my regular website’s cpanel checks a few weeks ago, I almost deleted a number of messages that were not automatically forwarded by the POP service to my other email that catches all mail coming through my website.

One of them was an email from Carina Villanoz of Scribble Works and was about an invitation to appear in their program called ISLAND FLAVORS on ABC Channel 5 hosted by Chef Gigi Angkaw. I was one of three Filipino food bloggers they invited to be part of the show along with Lori Baltazar of Dessert Comes First and Anton Diaz of Our Awesome Planet.

The episode which aired last Sunday, 12 August 2007, was called BLOGGERS DAY OUT and featured the three bloggers’ favourite restaurants in both the high and low-end categories.

ISLAND FLAVORS, now on its 5^th year (the longest running in this genre) on air is a program produced by Scribble Works and shown on ABC Channel 5 every Sunday from 9:30am to 10:00am, is a culinary and educational travel program which allows viewers gastronomic experience through delectable recipes and appetizing treats of the show host, Chef Gigi Angkaw. Interesting nooks and crannies in the Philippines and overseas serve as exciting backdrops for each episode.

Chef Gigi who comes from a Kapampangan family completed her Professional Chef’s Program from the Culinary Institute of America (CIA) in Napa Valley, California and attended her Food Communication and Food Styling Course at the CIA in Hyde Park, New York. She is the Culinary Directress of Century Canning Corporation and acts as corporate in-house Food Stylist for Century Canning, Pacific Meat Co., Columbus Seafood Co., Snow Mountain Dairy and Yoshinova. Chef Gigi is also a Star Awardee as Best Female Host.

After submitting my list of Top 5’s (high and low-end restos), the shoot was scheduled. And since El Cirkulo was on top of my list, I had my spot taped there one Friday afternoon four weeks ago.

Above: Island Flavors’ production crew prepping up the venue for the shoot: Cris Sevilla (Director) with cameraman, and Carina Villanoz, writer and researcher for the program.

Michelle, my ever-supportive kikay ‘adoptive’ sister and PIC (partner-in-crime) joined me in an ‘alalay’ capacity. Mark whom we call Papi Flay (after Bobby Flay) of the orfanage, joined the shoot and was reunited with former Boston University schoolmate – no other than Chef J Gamboa himself. We were at Cirkulo earlier than the shooting call time for a lunch arranged for and prepared by the brother and sister tandem of Chef J and Malou Gamboa.

Let’s have a look at the most delectable spread that Chef J Gamboa and his team prepared for the shoot . . .

Selection of Cirkulo Tapas: Gambas Al Ajillo, Baby Prawns in Olive Oil with Garlic and Chili (above left); and Chrorizo Frito, Pan-fried Spanish Sausages with Caramelized Onions and Peppers (above right).

Salad Caesare (above left); and Roasted French Duck Breast in Confit of Duck with wilted Romaine, Roasted Vegetables, Cranberry Compote, and Red Wine Sauce (above right).

Oven Roasted Russian Sea Bass with Pearl Pasta, Pancetta and Clam Broth, and Garlic Butter (above left); and Slow Roasted Beef Belly, Garlic and Black Pepper crusted Beef Belly with Portabella Mushrooms and Balsamic Shallots (above right).

Paella Marinera (above left); and the heavenly, melt-in-your-mouth Slow Roasted Lamb Short Ribs with garlic, pepper, and sea salt .

Hojaldres, Spinach and Blue Cheese Filled Phyllo Triangles (above left); and Chef Buddy Trinidad’s (Park Avenue Desserts) creation of Baked Brie, now on offer at El Cirkulo.

Baked Alaska and Caramelized Banana Split. Need I say more . . . ?

Thanks to Chef Gigi Angkaw, Cris Sevilla, and Carina Villanoz of Island Flavors; and to Chef J Gamboa and Malou Gamboa of El Cirkulo.