There's a top chef in the kitchen! Or, to be more accurate about it, a top chef ’s concoction. A year ago, ABS-CBN Lingkod Kapamilya Foundation Inc. chief Gina Lopez tapped a handful of celebrity chefs to contribute recipes for a line of natural, clean and healthy bottled gourmet goodies.
Now marketed under the G Stuff brand, these treats do not contain white sugar or white flour, chemicals or other preservatives—perfect for those who keep an eye on the provenance of their food. What’s more, you not only eat healthy, you also help our kapamilya in the small, far-off communities that produce the various ingredients that go into G Stuff products.
G stuff carabao cheese and pepper dipAs Lopez put it: “Every time you buy from G Stuff, you are integrating your energies with us as we form this beautiful web of life, which will make this country a much better place to live in…. It’s good for you. It’s good for the country. It’s good for the community. It’s good for everything.”
Here are some of our G Stuff picks which you can give away as Christmas presents or stock in your own pantry.
What: Chef Myrna Segismundo’s Carabao Cheese and Pepper Dip, P240 for 200g
Who: Chef Myrna, who owns Restaurant 9501 in ABS-CBN, also serves as the chair of National Food Showdown. She believes that it is best to “grow your own food.” As a product of a cooking competition, she endeavors to inspire youth to better themselves through culinary.
G Stuff gourmet bottled tuyoWhat: Chef Sandy Daza’s Special Gourmet Tuyo, P340 for 200ml
Who: Chef Sandy of Wooden Spoon restaurant says his mission is “to explore the delights and curiosities of Filipino cuisine.” With just a wave of his signature wooden spoon, this wellknown chef, newspaper columnist, cookbook author and son of cooking expert Nora Daza already has influenced millions of his viewers and readers to fall in love with cooking.
G Stuff red onion and palawan honey dressing G Stuff wafu salad dressing
What: Chef Gilbert’s Red Onion and Honey Dressing, P285 for 350ml and P350 for 500ml; Wafu Dressing, P310 for 350ml and P350 for 500ml; and Davao Goat Cheese Dip, P350 for 150g
Who: Chef Gilbert Pangilinan of Kai may be reserved and quiet, but his dishes are screaming with exquisite taste. He developed his mastery of cooking when he earned an associate’s degree at the Culinary Institute of America. His exciting Japanese menu is key to the success of Kai. He comes up with delicious recipes after long silent walks on beaches.
G Stuff Coconut Jam
What: Chef Glenda Barretto’s Coco Jam, P170 for 200g
or visit www.gstuffph.com. (Source: www.gstuffph.com)