december-2011

Behind the scenes
X’mas Food Special
“I can’t forget one of my
family’s grand reunions in
Bacolod. There were adobo
fl akes, lengua, adobo
fl akes, chicken inasal,
adobo fl akes, lechon,
and lots of adobo fl akes.
And lest I forget – we had
plenty of adobo fl akes!”
Lester Ledesma
Photo Editor
THE MORE COOKS, THE MERRIER!
It took a village to put together Smile’s Christmas Food Special, proving
that for Noche Buena, you can’t have too many cooks! Each one
brought a fond holiday food memory to share at the table
“After a feast of a
Christmas dinner,
some of us in the
family would still have
a post Noche Buena
meal of all leftovers.
And I would always
eat the most!”
Rob Pengson
Chef
Niño Laus
Chef
“My mom’s ‘Broken
Glass’ Dessert
made of gelatin and
graham crackers.”
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“My lola’s dining table would groan under
the weight of everything, from molo soup
to Christmas ham and fresh corned beef to
ensaymada and tsokolate. And my cousins
and I would present our Christmas program
extravaganza as everyone feasted away.”
Tata Mapa
Stylist
Sunshine Pengson
Chef
“Going home after
misa de gallo,
opening gifts,
and enjoying
ensaymada
and tablea hot
chocolate.”