This restaurant had always caught our attention. The sign that says old fashioned and established 1946 was something to get us in there...There was actually free dinner over at my grandpas but instead I had made a reservation for my mom, dad, christy and amy at Vince's.
To our surprise there was not much in the menu, very simple and the choices were: spaghetti, lasagna and ravioli. Dad was dissappointed thinking there was veal parmigina but then I did expect a good meat sauce and yes indeed that's what we got. The only thing missing was the italian spices that should have been in the red sauce. A dash of fresh basil, oregano, and other spices would have made it 100% old fashioned and original. Moms other comment was the parmesan cheese, fresh grated parmesan cheese would have added that perfect touch.....
All together the experience was 3 star for an old fashioned Italian restaurant....
Sunday, August 16, 2009
Sunday, January 13, 2008
Getting Ready for Retirement
Zeny is leaving today and last night was a night of getting together with Marziet and her friends to bid Zeny goodbye and wish her a safe trip to Manila, because Zeny was leaving to go back to get ready for her retirement.
Our late afternoon started with a wonderful evening at the Sheperd of the Hills Church with Mommy Linda, Marziet and Louise. It was Rhea and Louise's first time at that church and it was very englightening and very inspirational.
My tummy was getting ready for the Filipino food experience so there we were. Rhea, Louise, Bong, Marziet and Mommy Linda got in the buffet line for a much awaited serving of Pinakbet, Mechado, Pancit Bihon, Lumpiang Shanghai, Inihaw na Baboy and of course Rice. We were also treated to a wonderful dessert of Buko Pandan, Cassava and Puto Bumbong.
The evening ended quite unexpectedly or rather expectedly because of the light being automatically turned off at 10pm at the clubhouse. Hmmmm..... a great idea to have the lights turned off when you'd want people to leave your party (just kidding).
As we got on the 405 Fwy, phone rang and it was Bong asking if I was hungry. I guess it was my vision of the book that I talked about earlier that got her to thinking about food. I said much earlier that I got a book of Chocolates and that I would like to start making Chocolate desserts such as Chocolate souffle, ganache.....
So there you have it...now you know what I would be planning next.
Our late afternoon started with a wonderful evening at the Sheperd of the Hills Church with Mommy Linda, Marziet and Louise. It was Rhea and Louise's first time at that church and it was very englightening and very inspirational.
My tummy was getting ready for the Filipino food experience so there we were. Rhea, Louise, Bong, Marziet and Mommy Linda got in the buffet line for a much awaited serving of Pinakbet, Mechado, Pancit Bihon, Lumpiang Shanghai, Inihaw na Baboy and of course Rice. We were also treated to a wonderful dessert of Buko Pandan, Cassava and Puto Bumbong.
The evening ended quite unexpectedly or rather expectedly because of the light being automatically turned off at 10pm at the clubhouse. Hmmmm..... a great idea to have the lights turned off when you'd want people to leave your party (just kidding).
As we got on the 405 Fwy, phone rang and it was Bong asking if I was hungry. I guess it was my vision of the book that I talked about earlier that got her to thinking about food. I said much earlier that I got a book of Chocolates and that I would like to start making Chocolate desserts such as Chocolate souffle, ganache.....
So there you have it...now you know what I would be planning next.
Sunday, January 6, 2008
Jan 5, An Evening of Fine Wine, Japanese Food and Celebrant Turns Into John Travolta
Rhea and Louise were up early yesterday to help prepare for Hors d' Ouvres that we had planned to make for Wah's Bday dinner tonight.
On our Hors d' Ouvres Menu: Uni Tempura, Bell Pepper Roll with Crabstick, Hamachi Tartare wrapped in Avocado & Egg Wrap with Asparagus
Dinner Menu prepared by Chef MeAnne: Seabass , Temaki with abundant servings of Sashimi - Hamachi, Salmon, Tuna and Monkfish Liver, Morcon and Chicken Relleno
Wines for the evening: Shaffer Hillside Select, 1997 Stags leap
Music provided by: DJ Andrew
Highlight of the evening: Dance Lessons provided by Louise
On our Hors d' Ouvres Menu: Uni Tempura, Bell Pepper Roll with Crabstick, Hamachi Tartare wrapped in Avocado & Egg Wrap with Asparagus
Dinner Menu prepared by Chef MeAnne: Seabass , Temaki with abundant servings of Sashimi - Hamachi, Salmon, Tuna and Monkfish Liver, Morcon and Chicken Relleno
Wines for the evening: Shaffer Hillside Select, 1997 Stags leap
Music provided by: DJ Andrew
Highlight of the evening: Dance Lessons provided by Louise
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