Tourne!

October 5. 2011, Wednesday
Fortstrip. Eton Centris

Yahoo. Today is my dear sister Jessa's 20something birthday and i woke up at 4am to blow some balloons for her to wake up to. Mom said she liked it. Also slept late night before to finish making the experimental blueberry cheesecake recipe which i (hahaha) got from the box of cream cheese that i bought from the grocery. It turned out pretty okay!

Moving on! =)

I've read about Tourne by Chef Sandralyn Hataway from a foodie blog and i got curious since we've recently tourned some vegetables in school. To explain, Tourne is a cutting method used in vegetables usually carrots, potatoes, by using a tourne knife or pairing knife to cut / trim 7 equal sides, shaping something that resembles an american football, like so: 

picture taken from recipetips.com

And it is quite a pain to make. From a baton size of a carrot, you trim it so that you only end up with about 50% of the vegetable. But Tourne, the restaurant, is not a pain at all. In fact, I find it quite refreshing and breezy, just the way i like my future cafe to be. My very good friend, Carol and I made plans to lunch ourselves here despite the rain and the 1hour limit of her lunchbreak. 

Carol and myself circa 2010 at a party.

View from our booth. See? Big windows letting all the sunshine in, also an open kitchen where you can see everything in action. I can't help but drink in everything about the restaurant.

Got quite friendly and chatty with the people, asking questions, making small talk. Glad to know that the kitchen is mostly made up of ISCAHM, CCA, and CACS students and i'm really happy that i know what I'm talking about, how i know even if i don't see myself, i know i'm beaming and brimming with happiness. =)

We're able to catch their Oct 1-15 menu since they change it every 2 weeks.

For starters, we were served with tofu chips with salsa dipping

Salad greens with carpaccio and melon balls in orange vinaigrette dressing.

Pork belly bun!

Seafood Aligue pasta!

We got an awesome service as well, the waitstaff being charming and friendly, all in all, i give the Tourne experience a 2 thumbs up. 

For reservations or inquiries:

Tourne by Chef Sandralyn Hataway

The Fort Strip. Unit 5 and 6, 7th Ave. corner 26th. Bonifacio Global City, Taguig.

Email: tourne.restaurant@gmail.com. (02) 555-0267

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After the scrumptious lunch, I went to Cafe Mozu to buy my sister her birthday cake, the very delicious Frozen Brazo de Mercedes, went home, changed into new clothes and off to Clawdaddy Eton Centris for dinner with family. 

Can i just say, 10lbs?

seafood fiesta! 

Hoppey Berdi sister dear!

Cheers! Until the next :)