Advertisements
Tag: #UrMajestySiresAdventures
My Dear Family: Commemorating Ate Mabelle’s First Year Death Anniversary
Cowboy Grill: Turns 24 and celebrates with 24@24 promo
Cowboy Grill for 24 years has been a part of many people’s memories – be it failure, heartaches, joys and triumphs. But the most important fact is whenever you enter Cowboy Grill, you will begin to forget other things because in Cowboy Grill, it is all about fun and entertainment.
For 24 years it has stood the test of time, witnessed a lot of important events in our lives, and until now it is our reliable partner in relishing fun and entertainment with the people we love.
Cowboy Grill’s Ever-Changing Concept:
Cowboy Grill with its new and better concept on how to keep its customers happy, Cowboy Grill became a hit to those who enjoy music, dancing and of course great food. It grew steadily and became the benchmark of other companies that venture into this kind of business.
“Because of its large seating capacity, Cowboy Grill serves as a mini concert venue to many aspiring entertainment groups. As a matter of fact, a number of Pinoy bands started with us, and we are very proud about it because it’s with us where they have nurtured their talents,” added Mr.Pili Operation Manager.
The smallest branch of Cowboy Grill can accommodate at least 300 people and the biggest can seat at least 1000. Currently, it has 4 branches located in Mabini and Malate, Manila; Las Pinas City and Delta Quezon City.
Aside from the nightly band shows, which play your favorite R&B, Jazz, Rock, Slow Rock, and even Hip-hop music, Cowboy Grill can also host your important occasions and get together. It offers catering and function and now delivery services and other party needs.
Together with some friends in the media and food bloggers, Cowboy Grill will showcase the 24 meals in an intimate gathering in its Malate Branch on May 16, 2018.
The 24@24 Promo will run for 24 days starting May 19 until June 11. For every purchase of Cowboy cocktail (Tropang Tagayan) Php 559.00 they can order any meal in the list of 24 meals for P24 only.
“As long as they availed of our Cowboy cocktail (Tropang Tagayan) they can order as many as 24 meals, and each meal will only cost P24. We want our customers to try and experience the good food that we offer. And I think this is the best way for them to try our great dishes,” Caper added.
Shown above are the meals included and below, are the cocktails included in the promo: Sisig Pork, Calamares, Pizza Cowboy Especiale (Crispy), Pizza Cowboy Especiale (Chewy), Pizza Seafood (Crispy), Pizza Seafood(Chewy), Cowboys Chicken In A Basket, Chicken Buffalo Wings, Nicks Chicken, Mega Sampler, Crispy Pata, Nachos Grande, Sizzling Bulalo, Mixed Seafood, Gambas, BBQ, Grilled Posit, Ranch Beef, Adobo Caldereta, Pancit Canton, Bihon, Shanghai, Kare-Kare, and Mexican Sampler.
Cowboy Grill’s History:
Twenty four years ago, Cowboy Grill was established just to accommodate the customers of a sister company who were looking for live band shows and at the same time enjoy palatable dishes. Its first branch opened in the busy street of Mabini, Ermita, Manila, which easily gained a lot of following. With its spacious entertainment area, good sound system, reliable and good-looking crew and staff, and of course excellent show bands, Cowboy Grill became the leading entertainment spot in the Metro.
“As our name implies, “Cowboy,” our resto bar is the place of people who easily get along with others. In other words, madaling or magaling makisama, walang kiyeme,” said Mr. Caasi Chief Operating Officer of Cowboy Grill.
“Our Sisig might be one of the bests that you can find in Metro Manila, our fried chicken is also one of our best sellers, our pizza can compete with other brands. We believe that in our industry, among other things, the food is one of the main reasons why customers go back to our establishment. Taking that as our utmost concern, we are proud with the line of dishes that we have in our menu and we are glad to offer these to our customers,” said marketing manager Erickson Caper.
Cowboy Grill for 24 years has been a part of many people’s memories – be it failure, heartaches, joys and triumphs. But the most important fact is whenever you enter Cowboy Grill, you will begin to forget other things because in Cowboy Grill, it is all about fun and entertainment.
For more information visit http://www.cowboygrill.ph. For reservation and other inquiries you may call for Mabini #525-1474, Malate #522-0429, Las Pinas #801-7644, Delta #922-1130. Check our Facebook page Cowboy Grill Restaurant for updates and promos.
Hello 2018: Here’s to a new and better year full of happy experiences and adventures!
Its been a month: Its been almost a month since the last post but December has always been such a busy month. The first week of December was spent preparing materials for the coming weeks for the TV show (which meant up to at least the second week of January 2018). The days up to Christmas was spent uploading updates and monitoring as usual, just a few last minute shopping for gifts (Ate F and I always start the gift-hunting around September) and ‘Simbang Gabi’ at Sto. Domingo Church, Mary Queen of Hope, etc.
#ThePromise: Yes, and not ashamed to admit it, there are still moments of sadness because we truly miss Ate M. And going to mass every Sunday plus holy days of obligation is also our way (promise) to pray for and honor her. You see, when she was still alive, she would scold us if we missed Sunday mass or a holy day of obligation and reminds us constantly that a TV/online mass (unless you are sick) is not enough. Because it is only in an actual mass celebration that we receive the sacraments and blessing.
Dr. Love and Padre Pio: Speaking of blessings, Ate F and I considers clicking upon Bro. Jun Banaag, O.P.’s TV/Radio show as one of them. We began the habit of watching Bro. Jun since June 2017 not only because of Padre Pio of Pietrelcina, but because his words of advice indirectly counselled us on how to deal with the loss of Ate M.
“How are you?”: On coping with the loss of Ate M., I am so grateful for my Sarap Diva Family, blogger-friends, neighbor-friends and Betan brods & sis’ whom have constantly been checking up. You see, a person whom have lost a loved one does not really need a production number of a gesture to show that you care. The sincere “How are you?’ every now and then is more than enough and has been such a great source of strength for me.
“Kami na ang pamilya mo.”: I cannot forget feeling so numb, probably/definitely still in denial and trying hard AF to look ‘ok’ when I went to the first Sarap Diva pre-prod meeting after Ate M.’s death. My butt has not yet landed on the chair and Direk Louie Ignacio said, “Kami na ang pamilya mo.” Those words meant the world to me because I felt so alone, ‘ulilang lubos’ as they say because there were so many things going on that I just blocked crying/grieving and just want to focus all my energy on being creative.
Filling the empty space and gaining weight: A downside on putting grief on hold is stress-eating. Yes I admit it, when I can’t sleep because of overthinking, I eat; when I feel there’s too much down time, I cook (and eat); when out doing errands then I’d suggest to eat lunch and dinner out; when there’s no time to cook, order (fastfood) takeout or delivery – I consciously know its to seemingly fill an ’empty space’ within me and did not know it may happen to me but yes, it did. I don’t do fat jokes even with friends because that is so mean AF but expected it somehow on me since hitting the scales at my heaviest. And the diet struggle is real especially since reaching the 40’s.
Going back to old hobbies: I went back to the art & design world, delved into urban gardening, visited museums and exhibits – just went out as much as possible. As much as it was therapy for sadness, it made me realize again that there is more to life; that there is still so much to create, to experience.
40’s, the #TitaHits: Speaking of the 40’s, I’ve come to realize that a lot and I really mean A LOT of what our elders has warned us are so true and they are so right! Will compile and make another blog post about this but in the meantime, here are some of my advice/warning to those aged 40 below:
- Take care of your skin and moisturize, moisturize, MOISTURIZE!
- Wear makeup sparingly during your teens to mid-20’s; you will need that make up when you are much older
- Sleep is important and do more of it while you are young; when you get older it will be harder to go to sleep
- Do not exercise only at the gym; go out for a nature walk, do some gardening – just be with nature!
- Eat your vitamins; do not rely on manufactured pills/tablets and try eating healthy at least once a week
- Collecting material things are not that meaningful; instead collect memories
- Buy/use well-made products & better if locally made; buy according to need not want (imagine the savings)
- Vick’s vaporub for colds, pimples, etc.; Pond’s Cold Cream to remove makeup; baking soda is life!
- Katinko. Bengay, Salonpas and Sensodyne are your friends as you ‘mature’!
- The truly rich people wear simple clothes and nearly no jewelry & makeup; there’s no need to impress any one when you have such financial freedom
Anyway, that’s it for my first 2018 blogpost. I’ve a few restaurant and movie reviews on drafts and will publish within the week. I truly hope, ardently wish and fervently pray for every thing that is good for every one this 2018. Cheers!
Meat Slut: Of sous vide cooked then torched steaks, Robuchon mashed potatoes, and much more!
What makes Meat Slut different from other steakhouses? Well, they cook their meats sous vide first at 54 degrees for 72 hours. And what difference does that make? The meat is slowly cooked on the inside that even after cooking over fire, it remains soft and juicy.
After soaking the meat for 72 hours at 54 degrees, it is placed on a rack then ‘torched.‘ The result is soft smoky juicy meat with no charred, hard-to-chew parts in every bite.
Steaks – Choose from; 54 degrees Rib Eye (Php800.00), 54 degrees Sirloin (Php450.00), 72 Hours Rib Short Plate (Php380.00); each order is served with your choice of either rice or umami corn, Robuchon mashed potatoes or french beans. *Best paired with a glass of Merlot (Php150.00)
~ More after the jump ~ Continue reading “Meat Slut: Of sous vide cooked then torched steaks, Robuchon mashed potatoes, and much more!”
SIDCOR Sunday Market: A trip back to the farmers market which has almost everything
Its been years since I’ve been to a SIDCOR Sunday Farmers Market. Went a few times when they were still located at the Lung Center Phils. with my sister and for a blog event wherein we met Ms. Susan (owner) when they were located in the middle of Centris; now they are located near Quezon Avenue and EDSA, Since weekends, especially Sundays should be for outdoor and offline activities, my cousin and I went to SIDCOR on a whim.
Expected the usual fare but oh boy was I surprised! There were long sections of clothes, shoes & bags (new, imported, bargain and pre-loved), home decors (export quality ceramics and furniture, paintings, wooden crafts/decors, carpets and antique pre-loved bargains), kids toys and collectibles, and even pets (though I frown on this because I’m an advocate for pet adoption).
What we planned for was to canvass/purchase seafood, vegetables and ornamental plants. SIDCOR did not disappoint because there were rows of what we came for and more! There are fresh (shrimps, scallops, etc.) as well as dried seafood (hasa-hasa, squid, danggit, etc.) even meat which were priced at a steal. I guess we’ll be frequenting SIDCOR for these rather than the supermarket now.
We have mother orchids which gave us a few baby orchids so we needed to transfer them to husk chips. We found these rectangular husks which were great, hanged them (will show this on a separate post) like picture frames plus the roots can move freely that way. Unfortunately, our herbs gave up on us but the cacti and aloe vera still thrives. So we canvassed a few herbs and ornamental plants too. That’s enough motivation to go back and purchase soil, plant vitamins and some seedlings soon.
Read more after the jump Continue reading “SIDCOR Sunday Market: A trip back to the farmers market which has almost everything”
Racks: Coming back to that hickory smoked flame-grilled, fall off the bone ribs goodness and more!
Bit of trivia before the food review: During the ’90s RACKS was the ‘it’ place to eat with family and friends. Their hickory smoked, flame-grilled, fall-off-the-bone ribs were an instant hit and lines during lunch and dinner were proof of its goodness. But in 2006, Wellington Soong (owner of Jaguar dealership in PH) sold it to Cavallino Inc. owned by the Prieto family (owners of Shakey’s and Dunkin’ Donuts in PH) and managed by Leopoldo ‘Chukri’ Prieto III. It has undergone a rebirth since but that uniquely flavored rib goodness remained and now, joined with a few delicious additions to the menu. Now on to the food!
We went to their Greenhills branch for late lunch to celebrate my cousin’s birthday. We haven’t gone to Racks for years and seeing some changes in the branches and menu, decided to give it a go.
Southern Favorites (P1,485/4pax) – I chose this because the classic ribs are there with the Southern Fried Chicken which foodies say are really good. It comes with a half rack of classic pork ribs, 4 pieces (half) of Southern fried chicken, a choice of two large side dishes and a pitcher of soda.
The Ribs were as good as before especially with a dab of their special sauce. Brought back memories of weekend eats. I’m so glad the Prietos ‘saved’ this food chain and kudos to maintaining its unique flavor and quality!
The Southern Fried Chicken is really good! Its not oily, its crunchy but not crumbly with excess batter. Then you get to that warm and well-seasoned soft fleshy meat on the inside. Its almost a sin if you eat it with the gravy/ketchup because – you really don’t need it. Oh, and eat with your hands! Its fried chicken!
We had the Potato Salad and Coleslaw as side dishes but those were a bit of a let down. Continue reading “Racks: Coming back to that hickory smoked flame-grilled, fall off the bone ribs goodness and more!”
