{"id":226627,"date":"2016-04-29T06:00:28","date_gmt":"2016-04-28T20:00:28","guid":{"rendered":"http:\/\/www.saipantribune.com\/?p=226627"},"modified":"2016-04-29T06:00:28","modified_gmt":"2016-04-28T20:00:28","slug":"pinoy-favorites-every-weekend-club-c","status":"publish","type":"post","link":"https:\/\/www.saipantribune.com\/index.php\/pinoy-favorites-every-weekend-club-c\/","title":{"rendered":"Pinoy favorites every weekend at Club C"},"content":{"rendered":"<div id='gallery-1' class='gallery galleryid-226627 gallery-columns-3 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon '>\n\t\t\t\t<a href='https:\/\/www.saipantribune.com\/index.php\/pinoy-favorites-every-weekend-club-c\/club-pix-1\/'>Club-pix-1<\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-226636'>\n\t\t\t\tKare-Kare, ox tail and beef tripe stew in peanut sauce, is a favorite dish in Pampanga province in Central Luzon island in the Philippines. It\u2019s one of the new Pinoy dishes being whipped out by Club C during the weekends. (Jon Perez)\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon '>\n\t\t\t\t<a href='https:\/\/www.saipantribune.com\/index.php\/pinoy-favorites-every-weekend-club-c\/club-pix-2\/'>Club-pix-2<\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-226637'>\n\t\t\t\tClub C regulars can now indulge in the sinfully delicious Crispy Pata. (Jon Perez)\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon '>\n\t\t\t\t<a href='https:\/\/www.saipantribune.com\/index.php\/pinoy-favorites-every-weekend-club-c\/club-pix-3\/'>Club-pix-3<\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-226638'>\n\t\t\t\tPrepare yourself to taste the spiciness of Bicol Express. (Jon Perez)\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon '>\n\t\t\t\t<a href='https:\/\/www.saipantribune.com\/index.php\/pinoy-favorites-every-weekend-club-c\/club-pix-4\/'>Club-pix-4<\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-226639'>\n\t\t\t\tChef Gardo Mercenilla will weave his magic to cook your Pinoy favorites. (Jon Perez)\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n<p>Want to indulge on your favorite Filipino dishes but don\u2019t have the time to cook on the weekends? Then try Club C\u2019s latest promo\u2014Beerkada Fridays\u2014which begins tonight, to satisfy your cravings.<\/p>\n<p>Bicol Express, pork stew made from coconut milk and Serrano or long chilies; Crispy Pata or deep-fried pork knuckles; Kare-Kare, ox tail and beef tripe in peanut sauce; and Pinaputok na Bangus Belly are the initial dishes prepared by chef Gardo Merencila.<\/p>\n<p>Club C\u2019s latest buy-four and pay-three promo, a concept by its staff led by food and beverage manager Anita Go, allows diners to only pay for the three dishes with the fourth one free. Peter Stewien is Club C\u2019s general manager.<\/p>\n<p>\u201cThe menu will change every week. Next week we will be offering a different set of Filipino dishes. But customers can still order the dishes upon request,\u201d said Go.<\/p>\n<p>\u201cWe thought of the promo based on our clients. Chinese and Filipinos\u2014especially affiliates at Tan Holdings\u2014are our regular customers here at Club C. They come here to unwind and for the entertainment,\u201d she added.<\/p>\n<p>Rice is included in all dishes\u2014cooked the traditional Filipino way\u2014and is good for up to six people. The bangus (milkfish) belly is first marinated before being filled with chopped onions and tomatoes while the pork knuckles are pressure-cooked before being deep fried.<\/p>\n<p>For the beer, Club C offers San Miguel Pale Pilsen and Miller Lite.<\/p>\n<p>Mercenilla, whose previous work includes being a waiter and steward, added that although Filipino dishes are his specialty he also learned how to cook Chinese and Japanese food after watching his former bosses when he was still an apprentice in a restaurant in Aklan province Philippines.<\/p>\n<p>\u201cI started from the bottom and worked my way up. I didn\u2019t ahave any formal training in culinary arts but I just love cooking and I really wanted to learn how to cook,\u201d said the hotel and restaurant management graduate at the Panay Technological College.<\/p>\n<p>\u201cI applied what I see from other chefs and whenever I watch cooking competitions. I was still in high school when I was introduced to the food industry after working for a school principal that has a catering business in our province,\u201d added Mercenilla, who also worked as a housekeeping staff at the Manila Diamond Hotel in the Philippines.<\/p>\n<p>Merencilla also worked previously at the former Saipan Diamond Hotel, now Saipan World Resort, as a kitchen helper before transferring to Shirley\u2019s Coffee Shop. He moved to Kanoa Resort before being hired as one of the chefs at Club C.<\/p>\n<p>For more information on Beerkada Nights, call Club C at 234-0088.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Want to indulge on your favorite Filipino dishes but don\u2019t have the time to cook&#8230;<\/p>\n","protected":false},"author":48,"featured_media":226636,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[11255,11256,11257,63],"class_list":["post-226627","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-life-and-style","tag-bangus-belly","tag-beerkada-fridays","tag-crispy-pata","tag-philippines"],"_links":{"self":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/226627","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/users\/48"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/comments?post=226627"}],"version-history":[{"count":0,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/226627\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/media\/226636"}],"wp:attachment":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/media?parent=226627"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/categories?post=226627"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/tags?post=226627"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}