Nestle Sorbetes Event for Nestle Club Members 2012 (Part 2)

Me and my friendly group mates





Chef Tess ---- guides us through the three selected recipes…




…and shares with us practical cooking tips along the way






Mirror view of the “action” from above






The proof of the “monay ice cream” is in the tasting!





Monay Ice Cream


Ingredients

4 pieces monay bread, halved
¼ cup condensed milk
1 egg beaten
2 tbsp butter
1 scoop Nestlè Sorbetes Ice Cream, Ube Langka Flavor
Chocolate syrup (optional)


Procedure:

1. Heat butter. Dip monay in condensed milk then in the beaten egg.
2. Fry dipped monay in butter for 20 seconds or until golden brown. Transfer on a plate with paper towels to drain excess oil. Set aside to cool.
3. When toast is cool enough to handle, top one piece with your favorite Nestlé Ice Cream Sorbetes favor.
4. Sandwich with another piece of toast and serve immediately. Drizzle with chocolate syrup if desired.




Chef Tess decorates the “Chocolate Sundae Shake”



Chocolate Sundae Shake


Ingredients

2 scoops Nestlé Sorbetes Ice Cream, Chokolate
Whipped Nestlé All Purpose Cream
1 tsp drained crushed pineapple
1 tsp chopped peanuts
1 tsp mini marshmallows
Chocolate syrup (optional)

Procedure:

1. Put ice cream on a blender jar. Pour in cream. Blend until smooth and fully incorporated.
2. Transfer on serving glasses. Top with crushed pineapple, chopped nuts and marshmallows. Drizzle with chocolate syrup on top if desired. Serve immediately.




Choco dripping goodness with…are those muffins?





Suman and kasoy bits: Base ingredients for the last recipe


Suman, mangga at sorbetes trio


Ingredients

1 piece ripe mango, chopped
½ cup Nestlé All Purpose Cream
1 tsp lime juice
2 drops of vanilla extract
1- 2 pieces of suman, sliced
1 scoop Nestlé Ice Cream Sorbetes 3 in 1, Tsoko, Keso, Pastillas
Chopped nuts


Procedure:

1. On a blender jar, combine mango, cream, lime juice and vanilla extract. Process until smooth and fully incorporated, Chill in the refrigerator until ready to use.
2. Transfer suman on a plate. Top with Nestlé Ice Cream and chopped nuts if desired. Drizzle with prepared mango sauce. Serve immediately.



“Hands on” activity






Finished product: “Suman, mangga and sorbetes trio”






The zesty chef with her cook book – “100 Years of Cooking with Nestlé”





Cool Nestlé Sorbetes promo girls heat things up





Nestlé Club members are introduced to the Nestlé Ambassador (and Seller) concept






Group mates queue up for lunch






Lunch was procured from fast rising food seller – Amber’s








Group mates register for the Nestlé Ambassador program





Never enough of group pictures





Nestlé freebies we got from the event







Nestlé’s momentous centennial cookbook entitled “100 Years of Cooking with Nestlé”





Picture booth memento

Nestle Sorbetes Event for Nestle Club Members 2012 (Part 1)

The Nestlé Center: Venue for the new Nestlè Sorbetes campaign launch

I received a letter dated January 4, 2012 from the Nestlè Club inviting me to a “by invitation only” gathering exclusively for Nestlè Club members only. It was a get-together organized by Nestle Philippines for us to witness the launching of their “Sorbetes’ Bongga Ka Nay”.

At first, I was reasonably hesitant to attend afraid it may turn out to be an “all moms” event. I knew there was more than a grain of truth when the letter assured a “morning of fun activities, getting-to-know-you, and…good food.” But what eventually firmed up my decision to be there was the letter’s promise to give all attendees a copy of Nestlé’s centennial cookbook entitled “100 Years of Cooking with Nestlé.” Now that’s a once in a lifetime offer I simply could not refuse.

Nestlé Philippines’ corporate headquarters is located along Plaza Drive, Rockwell Center, Makati

So off to the Rockwell Center I went that morning of the 11^th of this month. Arriving much earlier than the official time (9am) for the gathering to start, I took some pictures of the surroundings outside of what turned out to be the corporate office of Nestlé here in the country.

I didn’t get to take many shots as a security guard told me I wasn’t allowed to take pictures. Why exactly is still a mystery to me. At any rate, I told the guard that I was in fact an attendee to a Nestle gathering and I just decided to come inside the building and wait for it to begin.

Nestlé products display

Photo booth backdrop

The Julius Maggi Kitchen, otherwise called “JMK”

The venue for the gathering was fortunately just on the ground floor, a place named Julius Maggi Kitchen or what Nestlé employees otherwise refer to as simply the “JMK”.

I later found out that the kitchen was named after the Swiss entrepreneur and inventor of the world renowned ready to eat soups and seasoning that Nestlé proudly continues to sell around the globe.

The JMK staff goes to work

Welcome Nestlé Club members!

Ingredients from the various recipes are being prepared

“Monay” bread

“Adjuncts” for the “suman, mangga at sorbets trio” recipe….

…and ingredients for the “monay ice cream”

Closer view of the kitchen

Event host Laila “Chikadora” jumpstarts the event

The program was formally started by event host DJ Laila known to others as Laila Chikadora. Born Jessica Asis, DJ Laila who recently worked for ABS-CBN is currently a radio dick jockey of 92.3 News FM and an entertainment reporter of News5.

Initially annoyed and embarrassed by some of her tactless jokes, she was able to ad lib herself through the event amidst a number of miscues and lapses along the program.

Nestlé members go through a “getting to know each other portion”

As an ice breaker, participants were asked what favorite ice cream flavors each liked. I think I mentioned several like ube and cheese but I distinctly remember including blueberry as one of them.

Speaking of ube and cheese – the ice breaker was followed by an energizer called “Ube, Queso, Double Dutch game”. Each flavor corresponded to a boy movement which we had to all do (or else!). That game led to a lot of bodies gyrating and maybe some arthritic recurrences.

Freeze frame for a “Filipino reunion scene”

The following game was a group effort. Everyone in their respective tables were formed into teams which gave us the opportunity to know more about each other.

It was a “charade” game where the theme items were all about Filipino gatherings like re-enacting a “Santacruzan” procession, a fiesta scene (where I had to lie down as a lechon or roasted pig) and the typical Filipino family reunion.

Nestlé Sorbetes Brand Manager Angel Maquiling makes a product presentation

At this point Ms. Angel Maquiling, Nestlé’s Brand Manager for its Sorbetes product line presented the corporation’s new product campaign. A pretty lady who hails from the rustic town of Bacolod, Angel reminded club members of Filipinos fondness for ice cream especially for the local version we often call as “dirty ice cream” or sorbetes sold at the streets in carts with colorful designs.

Filipinos love sorbetes (ice cream)!

With this natural love of our kababayan for ice cream in mind, Nestlé came out with its Sorbetes Ice Cream. It was nationalistic; had mass appeal and was the fist of its kind in the Philippine ice cream market!

Traditional flavors were first introduced: Queso, Tsoko Peanut and Ube.

Similar to traditional sorbetes, Nestlé’s Sorbetes has a different milky consistency compared to regular ice cream. After eating this product, it doesn’t leave a heavy feeling on the stomach though creamier than the typical sherbet or sorbet.

Nestlé Sorbetes products through the years

Since 2009, Nestlé has embarked on a continuous innovation and research effort to enliven consumers with additional flavors and product concepts. In 2010, with the help of local comedienne Pokwang as product endorser, Nestlé introduced the Sorbetes 3 in 1 (3 flavors in 1 container) while adding three new exciting flavors – Cookies and Cream, Double Dutch and Rocky Road the following year.

(More of my Nestlé Sorbetes experience at the second part of this blog post!)