Throwback Thursday: Long live the Queen!

Long live the Queen!

IT WAS an unscheduled trip back to the US, three years too early, in fact. After hopping from state to state, east coast to west, crossing time zones in a span of sixty days, I was exhausted, very exhausted. Every city started to look the same (except for the Big Apple) that my reply to anyone who asked when I will be back for my next visit was, “Not in another five years.”

Guess what? I was spoon fed with my words by no less than a royalty— the Queen of Pop we all know as Madonna.

"Eat your words, bitch," said the queen to her loyal subject.

Well if I had to eat my words, why not do it in style? I wouldn’t have it any other way.

Actually, the invitation came from a very good friend who went on vigil waiting for the MDNA tickets to go on sale online. The moment it did, he was able to score ten (yes, ten VIP tickets and no, he’s not a scalper, he lives by his “the more the merrier” maxim) before the tickets got sold out minutes after. He dangled one like a carrot on a donkey’s face (the wonders of Face Time) saying, “We better watch this before ‘manang’ breaks a leg (literally) or decides to retire. This one is yours should you decide to fly to the US.”

One lucky bitch.

The decision was a no-brainer, I wouldn’t miss this chance for the world. I have followed her past concerts on DVD and I dreamt of the day I’d catch my idol’s live performance. The time came.

Team Philippines set up camp at the Hilton Americas right next door to Toyota Center where the concert was to take place. On the appointed day, we were lucky to have avoided the long queue snaking around the venue.

Our camp site right beside the concert venue.

Our tickets had a separate entrance that gave us access to the VIP pre-show party (where MDNA loot bags with a souvenir program, poster and her majesty’s latest CD where handed out) and to the concert hall.

I was shaking with excitement when we entered the venue and looked forward to getting seated at the 10th row.

Take us to our seats....

Imagine our surprise when we were ushered to our seats—at the second row! 

Second row, baby!

As soon as the first note of the concert struck, I was on my feet.

The opening number....

Transgression....

This Girl has Gone Wild!

In true Madonna fashion, the concert was electrifying and visually striking as much as it was sensual and erotic. Each of the 26 segments on the set list, consisting of new tunes and the classics, of the Houston show was performed with high energy that it was impossible not to get into the “Madgesty’s” groove.

Nikki Minaj knows who the Queen is.

The MDNA Tour was Madonna’s 9th concert tour that went around the Americas, Europe and Middle East. The queen described this tour as "the journey of a soul from darkness to light" and the show was divided into four sections: Transgression, with the theme of guns and violence (Girl Gone Wild, Revolver, Gang Bang); 

Revolver-toting royalty.

Prophecy, with joy and unity was the theme (Give Me All Your Luvin’, Turn Up the Radio, Holiday); 

U wanna?

Here she comes!

Madonna & Child Rocco were into the groove in Holiday.

Masculine/Feminine, showed sensuality and fashion with a French Cabaret vibe (Vogue, Human Nature, Like A Virgin); 

Forever in VOGUE.

The French cabaret has never been this chic.

She's within reach!!!!! 

Like A Virgin, torch song version.

and Redemption, which the artist labeled as "a big party and celebration" (Celebration).

I'm A Sinner, her Madgesty confesses.

Hand to heaven in Like A Prayer.

It's time for a Celebration.

And so it comes to an end....

This was the first time I got to see Madonna and I was no more than two meters away from her. I was one of the luckiest fans in the world. Who knows what may happen on the next encounter, a photo? A hug? A kiss?

Nothing is impossible.

Happy. Team Davao after the show.

For more travel & lifestyle stories, visit http://jeepneyjinggoy.blogspot.com/ and http://apples-and-lemons.blogspot.com/

Published in the Sun.Star Davao newspaper on May 16, 2013.

P.S. Thank you very much Tenny for making one dream come true!

The Brazilian flame rekindled

The first encounter was in San Antonio and it was love at first bite. A couple of years later the love affair was rekindled, in Houston this time, and it was more delicious on the second encounter. It was not, and never will be, a “Houston we have a problem” relationship for I can easily cast the strict diet across the deserts of the Lone Star State. But, I held back a little lest I let my belly hop on the “everything is big in Texas” bandwagon.

Rekindling the Brazilian flame.... in Houston this time.

How can anyone not love this gaucho’s joint? The vegetarians won’t, of course, but the carnivores will— this place is meat lover’s haven. And on my good friend’s birthday celebration, all his meat-loving friends were cheering.

Happy birthday Tenny!

The celebrant with the band of meat lovers.

Fogo de Chao (fo-go dèe shoun), literaly translates to “fire of the earth” in Portuguese and this authentic Brazilian steakhouse has been sharing the gaucho way of preparing meat since 1979. Sixteen cuts of meat are expertly grilled by the gaucho chefs and offered continuously at every diner’s tableside….until you throw in the white towel or in the this case, your card’s red face. 

The leal includes limitless service of traditional Brazilian side dishes like this  pão de queijo (warm cheese bread).....

...the caramelized bananas...

...and crispy hot polenta.

And one of the offered meal enders- Key Lime Pie.

Each diner holds his own key to meat heaven— a circular card with one face in green, the other in red. If your card’s green side is up, it signals the gaucho chefs to begin serving you and if had enough (for the moment) turn your card’s red face up until you are ready for more offerings. That’s how simple it is.

Green is "Hit me baby one more time" & Red is "I have enough"... for the moment.

Simple? Nah. It’s never easy to choose from an array of mouthwatering and aromatic meat cuts that’s paraded before you--

- the Picanha (top sirloin), a signature steak grilled to juicy perfection that’s prepared two different ways- traditional light seasoning and the garlic seasoned;
- the Filet Mignon which also comes in a delicious bacon-wrapped version;
- Beef Ancho (rib eye), the finely marbled cut of beef is seasoned with a light hand before grilling;

The finely marbled Beef Ancho

- the Alcatra (top sirloin);

The Alcatra

- Fraldinha (bottom sirloin);
- the tender, juicy Costela (beef ribs) which is grilled for hours to capture their rich natural flavor;
- Cordero (lamb) imported from New Zealand;
- the Frango (chicken) prepared in two different ways- legs in lightly basted in special marinade and the bacon wrapped chicken breast;
- the mouthwatering baby back Costela de Parco (pork ribs);
- the Lombo (pork loin) filets are encrusted with a rich Parmesan cheese coating before roasting;
- and the Linguica (sausage), the cured pork sausage perfectly crisp on the outside and the hot and juicy inside.

The trick is pacing yourself and not gorging on the first meat cuts that come your way. Have a little of each until you find the meat you fall in love with and turn your card’s green face up.

If you ask me, it will always be the green face showing. Not because the gauchos milling about the tables are good-looking and as hot as the skewered meat they are offering, but because I know I will never have enough of the tasty Brazilian cuisine.

Which has aged better-- the white or the red?

Should I see another Fogo de Chao along the path I am traveling on, I’m heading in and add a little more fire to my non-extinguishable Brazilian flame.

The buffet at Fogo de Chao

For more travel & lifestyle stories, visit http://jeepneyjinggoy.blogspot.com/ and http://apples-and-lemons.blogspot.com/

Published in the Sun.Star Davao newspaper on May 09, 2013.

The secret ingredient

It’s the unknown that lures everyone in—repeatedly. Who drives for an hour across barren land to have a taste of some dish that made it to the most popular list?  Perhaps those who wish to uncover a secret, or those who have become devotees that whatever it is that got them addicted doesn’t really matter. Let the secret remain a secret.

An hour drive across uninhabited land......

...to get to this restaurant by Baffin Bay (too dark to see the bay on the right though)

This is the charm of King’s Inn tartar sauce, a spicy and creamy dip that goes well just about everything the restaurant prepares. It’s a recipe passed from father to son, and the only ingredient divulged is the Serrano peppers, in place of the original chili petines that has become hard to find.

King's Inn's famous tartar sauce. What is the secret ingredient?

Though this side dish has gained prominence in the King’s Inn unprinted menu (carte du jour is memorized and recited by the servers), every food-loving Texan also knows that this bayside eatery has the best seafood fare in the area, a “not too far” one-hour drive from Corpus Christi to the shores of Baffin Bay where this famous family-owned restaurant is located.

Bayside dining.

Served by the pound and family-style, the fish fillets, shrimps and oysters (much of it prepared from fresh catch out of the bay that’s visible from the window) are the best sellers along with the other house specialties—the sliced avocado salad and onion rings.

Served by the pound & family-style

A closer look.....

Bestseller 1- the Fried Shrimps

Bestseller, too- Fish Fillet. This one is the Drum Fish.

Must-try: Fried Oysters

Refreshing! Avocado Salad.

Can't-have-enough Fried Onion rings.

More like can't-have-enough-of-everything!

It was in 1945 when the Cottle and Faye Ware inherited King’s Inn from Blanch Wright, the French war widow who opened the café and it into a legend. By 1978, the son, Randy, took over the business he grew up in and is the current keeper of the tartar sauce recipe.


The tartar sauce’s ingredient may remain a secret but what’s not is the good food that has earned King’s Inn the acclaim as one of the best seafood restaurants in its region, and these are what the locals and returning visitors keep coming back for more.

Homey, cozy dining

Yes, I know I will find myself in this joint when I make it back to Corpus Christi. I won’t mind the hour drive across the deserted highway with not much of a scenery to enjoy just to sate a seafood and tartar sauce craving.

Yup, this place IS famous.

Who knows, I may just bump into famous personalities. I heard George W. Bush, Matt Dillon, Betty White, and Nolan Ryan have dined in the place.

Adding more (not so prominent) personalities to King's Inn famous diners list.  

Here’s a wonderful tip—you can bring your own bottle of wine (no corkage!) and dessert. How perfect can that be? 

BYOB. No corkage fee!

That certainly went fast.....

Just in case you didn't know you can bring your own dessert, these are heavenly.

And finally, a word of advice, it gets pretty busy during the weekends, calling in for a reservation is wise.
For more travel & lifestyle stories, visit http://jeepneyjinggoy.blogspot.com/ and http://apples-and-lemons.blogspot.com/

Published in the Sun.Star Davao newspaper on May 02, 2013.