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PHL WORLD OF CHAMPIONS OF PERFORMING ARTS MEETS WITH PHL CONSUL GENERAL IN LOS ANGELES

30 July 2015 – The Y-Fi (Young Filipinos), a band composed of five talented male singers, was declared winners of the Vocal Group of the World awards at the World Championships of Performing Arts (WCOPA).  Accompanied by GMA 7’s Mr. Jush Andowitt and Attorney Jemela Nettles, Y-Fi paid a courtesy call on Philippine Consul General Leo Herrera-Lim on July 27.

The Philippines had a total of 46 Filipino acts for the competition with talents ranging from vocalist, models, dancers, actors, and instrumentalists. The Philippines took the world’s center stage with grand slam wins taking the top two awards at the 19^th World Championships of Performing Arts (WCOPA) held in Long Beach from July 10 to 19. Team Philippines bagged the 2015 Senior Grand Champion: Vocal Group of the World through Y-Fi composed of Darwin Deane Divino, Archie Udaundo, Joemark Tumala, Christian Bahaya and John Ray Estudillo. Mike Mendoza of Team Philippines took home the Male Model of the World award.  The Philippine Team also won 2^nd Places for Most Entries attending the 19^th WCOPA and National Costume Winners.

This year’s Team Philippines continues to garner major awards in SCOPA, following in the footsteps of its predecessors in previous years led by Mr. Jed Madela who is the first Filipino to win the “Grand Champion Performer of the World” in WCOPA 2005.

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TANGY SWEETNESS OF CALAMANSI COMES TO THE BIG APPLE

09 July 2015 - New Yorkers were introduced to a refreshing new citrus flavor when the Philippine Calamansi Association represented by Helen and Arnie del Rosario hosted two events in New York organized by 13 Degrees North, a marketing and events company, in cooperation with the Philippine Department of Agriculture, the Philippine Consulate General New York and the Philippine Trade and Investment Center New York, with the goal of introducing the Philippine fruit to mainstream America.

Last June 29, a private degustation dinner was held at a private dining room at the critically acclaimed and Michelin-rated Bouley Restaurant on Duane Street, Manhattan which featured a six course culinary treat, with each course showcasing the versatility of the Philippine citrus.

The private, intimate affair of 28 attendees included notable guests such as Philippine Consul General Mario de Leon Jr. and his wife Eleanor, Philippine Congressman Juan "Johnny" R. Revilla and his wife and well known Filipina singer Janet Basco, Ralph Dean Christy of Cornell University and Michael Nierva, President of the Philippine American Chamber of Commerce, Inc, along with New York food writers and industry players.

Chef David Bouley was extraordinary in creating culinary masterpieces for each course, especially given the fact he had never worked with calamansi. He opened with a Tomato-Calamansi gazpacho followed by a sea urchin and oyster appetizer, sprinkled with caviar, in a green apple and calamansi cloud. Scallops and Alaskan King crabs drizzled with a reduction of calamansi, saffron and pernod was served next, followed by monkfish cheeks and tails with cod in a dashi broth, where Chef Bouley combined calamansi with black truffle. The fourth course was a Guinea Hen and Foie Gras, infused with calamansi, followed by the intermezzo, a chilled coconut soup with a pineapple granite and amaretto ice cream, drizzled with calamansi oil. Finally, dessert was a blood orange sorbet with a bit of lime, orange and calamansi nage.

The highlight of the event was when Chef Bouley came out of the kitchen and worked the room, much to the delight of the guests. He exclaimed that calamansi was one of the greatest ingredients he has ever worked with and inquired how he could place an order. Consul General De Leon was happy to hear this development saying that, “Filipino food is really gaining traction as an international culinary powerhouse. The entry of calamansi will add a more distinct Filipino flavor to the diversity of the New York food scene and hopefully it will become a staple in kitchens across America.”

The evening ended with the Philippine Calamansi Association handing out gift bags to all the guests, filled with sample products from members of their Association and the restaurant also treated everyone with their signature Bouley Butter Loaf as they exited the establishment. Lastly, Chef Bouley was presented a special bottle of wine by the Association in appreciation of the event.

To display the multi-faceted calamansi as an ingredient, the #CalamansiSocial cocktail event was held at the Ainsworth Park in Union Square, Manhattan on June 30 using calamansi to concoct mixed drinks for guests from the business community, media, event managers and food purveyors. Calamansi juice and preserve were prepared with rum, gin, vodka, and other mixers to create inventive drinks that gave the guests a nice buzz during the happy hour while enjoying regular bar fare.

Michael Nierva, President of the Philippine American Chamber of Commerce, commented, "Speaking on behalf of the PACC, our mission statement is to assist companies in doing business between the U.S. and the Philippines and we are more than happy to provide any assistance to the members of the Calamansi Association in helping them grow their business here."