Maritel Nievera

Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 2010652
                    [Title] => 3 restaurateurs on COVID’s impact and the future of the food industry
                    [Summary] => One of the hardest-hit industries during this crisis is the restaurant business, where dining out that most social and convivial of activities for the food-obsessed Pinoy has now been nullified by social distancing.
                    [DatePublished] => 2020-04-30 00:00:00
                    [ColumnID] => 133945
                    [Focus] => 1
                    [AuthorID] => 1772097
                    [AuthorName] => Therese Jamora-Garceau
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => https://media.philstar.com/photos/2020/04/29/lif1-1_2020-04-29_15-38-01239_thumbnail.jpg
                )

            [1] => Array
                (
                    [ArticleID] => 854257
                    [Title] => My City, My SM celebrates Kapampangan creativity and entrepreneurship
                    [Summary] => 
The recent My City, My SM launch at SM City San Fernando paid tribute to Pampanga’s rich cultural traditions, artistry, and vibrant spirit of entrepreneurship. 
                    [DatePublished] => 2012-09-30 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 
                    [AuthorName] => 
                    [SectionName] => Sunday Lifestyle
                    [SectionUrl] => sunday-life
                    [URL] => 
                )

            [2] => Array
                (
                    [ArticleID] => 750935
                    [Title] => Cabalen: 25 years of great food and warm memories
                    [Summary] => 
Ian Tiongson grew up amid the mesmerizing aroma of good food forever cooking in his mom’s ever-bustling kitchen.
                    [DatePublished] => 2011-11-24 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1096607
                    [AuthorName] =>  Ching M. Alano
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [3] => Array
                (
                    [ArticleID] => 622385
                    [Title] => Cabalen: The altar of Capampangan food
                    [Summary] => 
It’s Friday noon, and the tables at Cabalen in Glorietta are filled as usual. The lunch crowd isn’t dominated so much by the Makati workforce, but largely made up of families and groups who look like half their tables are made up of balikbayans or out-of-towners, with a sprinkling of foreigners thrown in.   
                    [DatePublished] => 2010-10-21 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1804845
                    [AuthorName] => Alfred A. Yuson
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [4] => Array
                (
                    [ArticleID] => 372509
                    [Title] => Ebun hatches a new look
                    [Summary] => 



Like any experienced, high-priced  plastic surgeon will tell you, a nip/tuck is much better than a full-on facelift because you’ll come out looking like an improved version of yourself (or, as many recipients of successful surgeries say, like a just-came-from-an-amazing-vacation you) instead of, say, Jocelyn Wildenstein or Fergie from the Black Eyed Peas. 


                    [DatePublished] => 2006-11-30 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1164705
                    [AuthorName] => Bea Ledesma
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [5] => Array
                (
                    [ArticleID] => 169925
                    [Title] => Cabalen comes home to Pampanga
                    [Summary] => Mark Twain might as well have been talking about the modern-day buffet when he said, "Part of the secret of success in life is to eat what you like and let the food fight it out inside."


That’s good advice to take when confronted by a buffet spread of over 40 dishes. Take advantage of the diversity, let the food stay in your mouth to savor its every flavor, hear the crunchy echo of vegetables being chewed, feel the texture of the feast. 


                    [DatePublished] => 2002-07-28 00:00:00
                    [ColumnID] => 133933
                    [Focus] => 0
                    [AuthorID] => 1761978
                    [AuthorName] => Tanya T. Lara
                    [SectionName] => Sunday Lifestyle
                    [SectionUrl] => sunday-life
                    [URL] => 
                )

            [6] => Array
                (
                    [ArticleID] => 151320
                    [Title] => The Right Ingredients for a Food Business
                    [Summary] => How do you combine three accomplished entrepreneurs under one corporation without sending egos and designer executive desks out the window?  


                    [DatePublished] => 2002-02-20 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1761978
                    [AuthorName] => Tanya T. Lara
                    [SectionName] => Lifestyle Business
                    [SectionUrl] => business-life
                    [URL] => 
                )

            [7] => Array
                (
                    [ArticleID] => 113949
                    [Title] => Success never tasted this good
                    [Summary] => Lahar could not stop the rise of Cabalen, a restaurant that has gone beyond regional bounds to become the quintessential Filipino restaurant. BING PAREL-SALUD shares a table with Cabalen’s Maritel Nievera, who is quite a dish herself.


                    [DatePublished] => 2001-01-07 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 
                    [AuthorName] => 
                    [SectionName] => 
                    [SectionUrl] => 
                    [URL] => 
                )

        )

)

abtest

3 restaurateurs on COVID’s impact and the future of the food industry

By Therese Jamora-Garceau | April 30, 2020 - 12:00am

One of the hardest-hit industries during this crisis is the restaurant business, where dining out that most social and convivial...

Food and Leisure

My City, My SM celebrates Kapampangan creativity and entrepreneurship

September 30, 2012 - 12:00am

The recent My City, My SM launch at SM City San Fernando paid tribute to Pampanga’s rich cultural traditions, artistry, and vibrant spirit of entrepreneurship. 

Sunday Lifestyle

Cabalen: 25 years of great food and warm memories

By Ching M. Alano | November 24, 2011 - 12:00am

Ian Tiongson grew up amid the mesmerizing aroma of good food forever cooking in his mom’s ever-bustling kitchen.

Food and Leisure

Cabalen: The altar of Capampangan food

By Alfred A. Yuson | October 21, 2010 - 12:00am

It’s Friday noon, and the tables at Cabalen in Glorietta are filled as usual. The lunch crowd isn’t dominated so much by the Makati workforce, but largely made up of families and groups who look...

Food and Leisure

Ebun hatches a new look

By Bea Ledesma | November 30, 2006 - 12:00am

Like any experienced, high-priced plastic surgeon will tell you, a nip/tuck is much better than a full-on facelift because you’ll come out looking like an improved version of yourself (or, as many recipients...

Food and Leisure

Cabalen comes home to Pampanga

By Tanya T. Lara | July 28, 2002 - 12:00am

Mark Twain might as well have been talking about the modern-day buffet when he said, "Part of the secret of success in life is to eat what you like and let the food fight it out inside." That’s good...

Sunday Lifestyle

The Right Ingredients for a Food Business

By Tanya T. Lara | February 20, 2002 - 12:00am

How do you combine three accomplished entrepreneurs under one corporation without sending egos and designer executive desks out the window?

Lifestyle Business

Success never tasted this good

January 7, 2001 - 12:00am

Lahar could not stop the rise of Cabalen, a restaurant that has gone beyond regional bounds to become the quintessential Filipino restaurant. BING PAREL-SALUD shares a table with Cabalen’s...