Chef Theo's Cookbook Now Available on Amazon and Smashwords

FROM: Resultado Gourmet Designs, Co.

www.resultado.com.ph

+63917-840-8319

Want to learn to cook kare-kare and sinigang the proper way? Wish you could carry your cookbooks with you wherever you go? Grab a copy of Chef Theo Zaragoza's first e-cookbook entitled Foolproof Favorites. The book is an e-cookbook with old school, flavorful Filipino classics. This is the first of three volumes to be released this year. Get it now from Amazon and download to your device! Cook anywhere! 

Here's the link to buy the book on Amazon (only $2.99!):

http://www.amazon.com/dp/B007O37F9K

Link to buy the book on Smashwords (only $0.99!):

https://www.smashwords.com/books/view/145198 

Foolproof Favorites is published by Resultado Publishing in cooperation with Readable Mangoes of Bronze Age Media Inc. Credit goes out to Editor-in-Chief Katrina Ramos Atienza, Carmina Esguerra of Bronza Age Media Inc., Photographer Kevin Bautista, Chefs and Kitchen Testers Clara Cunanan and Kai Padilla, and the Resultado Team of recipe developers, writers, and food stylists.

Wish to publish your own cookbook? Contact Resultado Publishing! Visit http://resultadopublishing.blogspot.com for more info. Resultado offers food styling, photography, production design, recipe development, consultancy, and publishing services. Get in touch with us through the following: resultado_foodstyling@yahoo.com, (+63917)533-9189, and (+632)909-30-44. Hope to hear from you soon!

Resultado Takes Cebu!

Theo and I have been to Cebu before, but we never had the chance to see the city as tourists; so when Alaska Milk Corporation asked Theo to do a cooking demo with Chef Janice de Belen at the Gaisano Country Mall last January 23, we didn’t miss the chance to make the most out of our one-night stay.

As soon as we landed, we headed to Sabel’s Pocherohan. Most Cebuanos are not familiar with this quaint restaurant found in Capitol Drive, but our friends who’ve been there attest to Sabel’s (formerly Marjo’s) ultimately delicious fare. They only have three items in their menu: Pochero, Lechon Kawali, and Rellenong Alimango. Their Pochero is what we know as Bulalo; and unlike the Tagalog Bulalo, Sabel’s Pochero has labong and the meat is red and tender… much like having fresh corned beef brisket in hot, meaty stock. Paired with Lechon Kawali and Rellenong Alimango, Sabel’s Pochero is definitely a must-try you wouldn’t want to miss when you visit Cebu.

The afternoon was spent touring Cebu’s famous landmarks Magellan’s Cross, Sto.Nino Shrine, and Fort San Pedro. As soon as it was time for dinner, we scoured the malls in search of good food. We ended up in The Gustavian. We’ve never been to the one in Manila so we took the opportunity to try their award winning menu. With all the rave we’ve heard, we expected the food to be a bit pricey; amazingly, the price was definitely “sulit” for the portion size! I ordered the Scaloppini Al Gorgonzola (Pork medallions with Italian blue cheese and mushroom fettuccine) and Theo enjoyed the steak buffet. All in all, a truly satisfying feast!

The next day, we headed to Gaisano Country Mall for Theo’s cooking demo. We had the best breakfast ever – Anna’s Cebu Lechon! The tasty, meaty, fresh lechon was served with sinamak and puso or rice wrapped in leaves. Our friend, and event coordinator from PhD, Yam Nacaya said that if we think Anna’s Cebu Lechon is great, wait till we taste CnT Lechon. The demand for CnT Lechon is soooo high that people are informed to make reservations days before picking up their Lechon. Good thing Yam was able to reserve for us 3 kilos, which we decided to bring home to our families.

The food trip was still on even after the event. We headed to one of Cebu’s favorite restaurants, Golden Cowrie Native Restaurant. We met up with friends and delighted in the resto’s special Cebuano fare. We had baked shellfish, garlic shrimps, grilled ribs, and special ensalada. Their food is superb!

Before we headed to the airport, we took a last bite at Le Swiss Chalet Restaurant. We savored their Hungarian Sausage with French Fries and Swiss Dark Chocolate ala Mode. It was a good way to end our nakakabusog trip.

The overnight trip was definitely bitin, and I’m sure there’s still so so much more places we can discover in Cebu. Looking forward to our next gastronomic trip!!

by Sam Zaragoza

RESULTADO THANKS YOU!

2009 HIGHLIGHTS

RESULTADO’S NEW WEBSITE

Resultado is proud to announce the launch of its new website effective this 2010. The new website showcases Resultado’s latest portfolio for both print and TV Commercials, as well as its latest news and updates. Check it out at http://www.resultado.com.ph/. Special thanks to Passionistta for the web design (http://www.passionistta.com/).


CRAZY FOR GO NUTS DONUTS NEW ICE CREAM OFFERINGS

The country’s premier donut company, Gonuts Donuts, has recently launched a line of exquisite ice cream flavors such as Pastillas de Leche, Choco Hazelnut, Belgian Chocolate, and Ozark Black Walnut available in select Go Nuts Donuts outlets. Reward your taste buds with the richest and creamiest ice cream concoctions for a price that won’t burn your wallets. Visit http://www.gonutsdonuts.com/ for more information on these insanely creamy delights.

Resultado Gourmet Designs, Co. is the food stylist for Go Nuts Ice Cream and is the chosen food styling company for this ice cream product launch.


ALASKA’S USAPANG KUSINA AND MALL TOURS

Resultado’s Chef and Food Stylist Theo Zaragoza toured the metro with Alaska Milk Corporation’s Usapang Kusina series and mall tours this 2009. Check out some pictures at http://www.resultadophotos.blogspot.com/.


RESULTADO FEATURED IN F&B WORLD MAGAZINE, JUICE.PH MAGAZINE, AND OTHER PUBLICATIONS

It is true what they say that the best marketing tool a company can have is word-of-mouth. Thanks to partners and clients who have trusted Resultado as their supplier, Resultado had the opportunity to be featured in various publications such as F&B World, Juice.ph, and Philippine Star, among others.


IMMORTALIZING RESULTADO’S FOOD STYLING

2009 also paved way for Resultado to work with various companies for cook books. Among different projects for food styling, Chef and Food Stylist Theo Zaragoza relates that his most favorite will have to be styling for cook books as his creativity is more expressed in these delectable forms of art. Resultado had the chance to work with Periplus Publishing in Singapore, Around the World in 80 Plates by Hinge-Inquirer Publications, Pinoy Umami: The Heart of Philippine Cuisine by Ajinomoto, Quaker Oats Cookbook, as well as URC Flour’s recipe calendar for 2010.


MAKING OUR WAY TO THE SILVER SCREEN

Real live action and working on the set for TV commercials has also been a reason for Resultado’s excitement. Resultado had the chance to work with various companies and production houses for commercials last 2009. Check out the TV reels from http://www.resultado.com.ph/. Go to Portfolio, click the yellow arrow on the left, and go to TV reels.


ALASKA’S SPECIAL DINNER EVENT

Last December 17, Resultado’s Chef and Food Stylist Theo Zaragoza was given the honor to prepare a lavish dinner for Alaska Milk Corporation’s select guests of media partners, company heads, and advertising agencies. Chef Theo prepared Kare-kare Wrap, Bringhe Sushi, & Aligue Ravioli for appetizer; Sinabawang Malunggay at Kalabasa for soup; Tinapa Kesong Puti Alugbati with Ebiko for salad; Three-way Adobo and Coconut Lobster Tail for main course; and Panna Cotta Filipina, Green Tea Palitaw, and Halo-halo Shooter for dessert. Chef Theo’s creativity and natural flair not only in food presentation but also in culinary arts have certainly gained praises and applause from the night’s esteemed guests. Indeed, the dinner entitled “La Filipiniana” was a great way to end 2009.

THANKS TO ALL

Resultado would like to take this opportunity to thank everyone for making our company’s 2009 a truly blessed year. Resultado had the chance to work with amazing clients that have helped place Resultado where it is today. We hope that this 2010, our business relationship will continue to blossom and Resultado will further be of assistance to your company for your food styling, food photography, recipe development, and consultancy needs.

Theo Zaragoza, Alaska's Demo Chef

By Samantha Ramos-Zaragoza

Chef Theo Zaragoza of Resultado Gourmet Designs Co. is on the move! Together with Alaska Corporation, Chef Theo will be whipping up effortless but gourmet meals in various locations all throughout the Metro. This past month, Chef Theo has visited and demonstrated his cooking skills and his brilliant Alaska creations at SM Makati and Bonifacio Highstreet.

Whet your palate with his delectable Alaska Sushi made of luncheon meat and cheese, served with a creamy wasabi siding. Move on to the next course and have a refreshingly filling Shrimp Pasta made with only the best Alaska Crema. And finally, the choice is yours – a tangy yet revitalizing Alaska Fruit Cup or a silky and sultry Alaska Choco Milky Mallows (or both!) for your last bite.

All these and more as Chef Theo visits a mall or trade center near you!

More and more people are truly convinced that Alaska is the perfect cream, evaporated milk, and condensed milk for their homemade mouthwatering creations. Because with Alaska, hindi lang sa presyo panalo – everyday can be a special celebration!

Chef Theo Zaragoza is the food stylist and managing director of Resultado Gourmet Designs, Co. Contact Resultado through 842-9480, 492-0210, 0916-740-8319, and theo_zaragoza@yahoo.com. Visit Resultado’s websites www.resultado.com.ph and www.resultadofoodstylingco.blogspot.com.

To view pictures, visit: http://resultadophotos.blogspot.com/2009/05/theo-zaragoza-alaskas-demo-chef.html