The seminar in 18 November held in Angeles City, Pampanga, was hosted by Rare Fruits Nursery, Solraya's Sunshine Day Old Chicks dealer for the area.
We have met Verns Reyes (agri_center of the PCARRD forums), the owner of Rare Fruits Nursery, on several occasions. We had agreed on a dealership for the area, to be kicked off with a seminar.
Turning to Fil-Am Friendship Hway from MacArthur Hway, seemed like the site was out of the way. But, as soon as we saw the place....we knew "this was it"...it had the air of Verns - refreshing, straight to the point, innovative, focused.
TJ and Verns has some alliances due to rare fruits, so TJ can't refuse him when asked to come for the seminar.
Not only did TJ do the seminar..he seasoned some chicken pieces with salt and pepper and did "inihaw na sunshine" for the guests. It disappeared FAST. We didn't get to taste it. From the looks of the guests, it was good.
We have good response in that area, basing from inquiries Rare Fruits Nursery is getting for the Sunshines.
Seminars will be scheduled there periodically.
Enjoy the slide and the videos.
Rare Fruits Nursery: Fil-Am Hway, Circumferential Rd, Angeles City, Pampanga. Infront of VC David Car Center
Showing posts with label inihaw na manok. Show all posts
Showing posts with label inihaw na manok. Show all posts
Friday, November 23, 2007
Thursday, October 18, 2007
Inihaw and Tinola of Ali
The testing cook texted this yesteday at about 5pm yesterday:
Ok Sunshine Chicken. Mabango at masarap lasa ng tinola ko. Pa taste test ko tinola sa mga customers ko dito. Ewan ko lang yung inasal
By 6:30pm, we were having our bowl of Tinola at his eatery and a plate of inihaw. I like my Tinola better using lemongrass. His inihaw using just salt and pepper was great. I guess the key was using more black pepper :)
Ali of "Kambingan ni Mang Ali", followed my suggestion for cooking. Low fire, slow cooking.
Verdict: the chicken didn't require more cooking time as expected, it retained its original size and didn't shrink, taste was perfect chicken w/o needing artificial seasonings.
He called friends to try out his recipes. By 7:30, the table behind us was enjoying the inihaw na manok, sans msg. There was no need for the sawsawan! That group was composed of chinese guys who loves and knows what they eat :)
I meant to take photos, right? But my hands were busy eating, exctedly listening to comments, decided to take in a couple of drinks...ayun, nagsisisi now why I forgot to take pics.
PS: My Sunshine tagalog radio ad had Ali doing the main character's part. Now, he can do another radio ad con gusto. You can't sell what you don't know and believe in.
Ok Sunshine Chicken. Mabango at masarap lasa ng tinola ko. Pa taste test ko tinola sa mga customers ko dito. Ewan ko lang yung inasal
By 6:30pm, we were having our bowl of Tinola at his eatery and a plate of inihaw. I like my Tinola better using lemongrass. His inihaw using just salt and pepper was great. I guess the key was using more black pepper :)
Ali of "Kambingan ni Mang Ali", followed my suggestion for cooking. Low fire, slow cooking.
Verdict: the chicken didn't require more cooking time as expected, it retained its original size and didn't shrink, taste was perfect chicken w/o needing artificial seasonings.
He called friends to try out his recipes. By 7:30, the table behind us was enjoying the inihaw na manok, sans msg. There was no need for the sawsawan! That group was composed of chinese guys who loves and knows what they eat :)
I meant to take photos, right? But my hands were busy eating, exctedly listening to comments, decided to take in a couple of drinks...ayun, nagsisisi now why I forgot to take pics.
PS: My Sunshine tagalog radio ad had Ali doing the main character's part. Now, he can do another radio ad con gusto. You can't sell what you don't know and believe in.
Tuesday, September 18, 2007
Davao's Herda Batch#2 at 15days
One leads to the other. After my Durian, I get the emailed photos of from Junipher, the_one (PCARRD boards) in Davao.
See how two chicks weighed in together at 750g.
His 1st batch of harvest went to BBQ stalls in the area. Verdict: firm and tasted like native chicken. His problem now is coping with demand while he is building up his inventory :)
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