http://www.headlinegl.com/drunk-man-arrested-for-firing-gun-2/

Best Restaurant in Clark Pampanga unveils regional dinner menu featuring the classic cuisine of Italy, all designed to pair nicely with fine vintage wines from Italy’s wine regions such as Tuscany, Piedmont, Veneto and Sicily, one more reasons for food and wine lovers to travel to Angeles City, Clark Philippines to satisfy their thirst for a wonderful meal at a fine dining restaurant, the best place to eat in Pampanga.

Yats Restaurant is the best restaurant for special dinner, best restaurant for dinner with friends near Manila, also the best place to celebrate special events.

Famous Restaurant in Pampanga, a place to dine with friends in Clark, cozy restaurant with a nice ambience, a nice function place for special occassions

Looking for a party venue in town?
Clearwater Resort and Country Club is one of the ideal venues for birthday party because it is a risk free venue. Not only Birthday Parties but also a good place to enjoy family reunion. A good place to celebrate special occasions. Clearwater Resort and Country Club is one of the resorts in Subic Clark Angeles City Pampanga or near Manila with activity amenities, place that are nice for celebration. It is one of North Luzon Philippines’ top hotels that is trouble free, risk free, and a nice place to have rest in Subic. A well-recognized and interesting hotel.

The new regional set menus rolled out recently by the best restaurant in Clark Pampanga stirred up renewed interest among visitors from Manila for real fine dining treat in Clark Pampanga as wine lovers from Subic, Tarlac, Manila, Angeles City, Clark Pampanga Philippines wine and dine at Yats Restaurant to enjoy good food paired with fine vintage wines from the wine cellars of this highly recommended resto bar in Pampanga

Are you looking for an attractive restaurant or a nice place to eat with friends in Clark, Angeles City Pampanga? Yats Restaurant and Wine Bar is a restaurant with good food and good wines for dinner located at Clark Angeles City Pampanga. Perfect for exclusive dinner venues for groups, recommended for private dinner in Philippines. A Restaurant in Clark for business dinner meeting. Private dinner place or dinner restaurant in Clark Subic Near Manila Angeles City Pampanga. Yats Restaurant is one of the Good Restaurant in Pampanga Angeles City Clark near Manila. Yats Restaurant is one of the good restaurants in Pampanga, a restaurant with good food, a place that is nice for celebration, ideal for business dinner meeting, a good place to enjoy family reunion, and an attractive restaurant that serves good wines for dinner.

Visitors come from Manila, Angeles City, Pampanga, Subic and Clark Philippines to enjoy a sumptuous seafood dinner at Yats Restaurant. Many guests order excellent white wine from the award-winning restaurant wine list of this famous fine dining restaurant in Clark. Favorite wine orders for guests in this restaurant include Chablis, Chassagne-Montrachet, Sancerre, Chardonnay of Chile’s Casa Lapastolle, Sauvignon Blanc from New Zealand and South Africa, Rose from Anjou, Pinot Noir from USA and Burgundy France and the all-time favorite, Meursault. A wide range of sparkling wine and Champagne is available also in this restaurant in Pampanga which is famous for its selection of vintage wines. Popular choices of guests in this restaurant include Paul Bara Champagne, Crement de Bourgogne, MUMM Cuvee Napa Sparkling wine, Prosecco and Cava.

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Pampanga? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Many ethnic and specialty restaurants offer exquisite tasting cuisines that feature whole grains, legumes, vegetables and fruits and recipes supplemented with fish or poultry .
Any low fat cuisine that’s new to you can tempt or challenge your taste buds and if you go for meatless fare, you’ll get low fat along with high flavor.
Here are several insights about a number of our favorite low fat cuisines.
Italian Cuisine
Delicious low fat foods with a pleasing array of tastes make Italian restaurants a good choice for dining away from home. Pasta with marinara (tomato based), vegetable, red clam or wine sauce is firs rate. Shrimp al vino blanco (sautéed in white wine) gets high marks, too, for its low fat content.
If you see polio cacciatore on the menu, it’s another good option boneless chicken breast served in a tomato and mushroom sauce. The list also includes non meat (vegetable) lasagna, but you need to ask for low fat cheeses or less cheese. Or try cioppino fisherman’s stew with a variety of seafood and vegetables in a tomato based stock if you first make certain the stock is low in fat.
Enjoy pizza? Hold the olives, and ask for extra vegetables but one half or one third the normal amount of cheese. Onions, green peppers and mushrooms are good low fat toppings, but you’ll also want to try fresh spinach, garlic, tomatoes, artichoke hearts, beans, seafood, skinless turkey or chicken breast and other ingredients for an inviting change of pace.
Mexican Cuisine
When chosen with care, Mexican food is inexpensive, delicious, high in complex carbohydrates arid low in fat. Beans, rice, unfried corn tortillas, salsa, fish and salads are common staples. Vegetable bean burritos, fresh fish marinated in lime sauce and beans with rice are low fat specialties.
Some authentic Mexican recipes include distinctive vegetables with unique flavors. JIcama is a tropical fruit that looks similar to a rutabaga and tastes delicious. Occasionally, squash blossoms are served as a garnish. Whenever you have the opportunity, try tomatillos (similar to small, naturally green tomatoes), chayote (a pear-shaped squash) and nopal cactus.
And of course, Mexico is famous for its dehghtful array of fresh peppers. A good practice when selecting a new Mexican stile restaurant is to call ahead and ask if the chef uses lard, coconut oil or another oil in the refried beans. Many eateries have switched to small amounts of soybean oil or, ideally, add no fat at all. Skip the sour cream, guacamole, red meat, pork and egg dishes as well as fried foods, and request no more than half the usual amount of cheese.
French Cuisine
Each region of France can be recognized by its distinctive culinary riches. In recent years, food from the warm and sunny south of France grilled seafood, vegetables, garlic and spices, cooked or served with splashes of olive oil has become popular in America.
More French chefs than ever before are preparing nouvelle cuisine, including a special variety called cuisine minceur (‘’cuisine of slimness”). To create these low-fat specialties that preserve the French touch, chefs use culinary techniques such as steaming or poaching seafood or poultry in vegetable juices and wine and serving side dishes of fresh vegetables, potatoes and grains.
When you’re offered dessert in a French restaurant, skip the tempting pastries and request fresh fruit. While it may seem hard to ignore the pastry tray, your meal will end on a wonderful high note if you choose poached fruit (usually peaches or pears). It’s cooked in a light wine sauce, which adds a delightful flavor with few calories.
Spanish Cuisine
A variety of culinary specialties from Spain emphasize beans, rice, fresh seafood or poultry, potatoes, peppers, garlic and fresh vegetables, with the flavor of olive oil that characterizes so much Mediterranean cooking. Spanish appetizers called tapcis have gained popularity in America.
Traditionally, these snacks include a wide range of hot and cold morsels such as seafood, vegetables, olives and salads served as midday and early evening appetizers on large platters. Just be sure to bypass the egg dishes, fried foods and dishes that are loaded with sausage and other meats.
Indian Cuisine
Recipes used in many Indian restaurants often include vegetables, legumes, yogurt and lots of spices. Avoid dishes soaked in coconut oil or ghee, which is clarified butter. One popular recipe is murgjalfraize chicken or legumes flavored with fresh spices and sautéed with onions, tomatoes and bell peppers. For the lowest fat version of this dish, ask that it be sautéed without butter or oil.
Chinese Cuisine
Some menu items at Chinese restaurants are good choices because of the emphasis on rice and vegetables, with only small amounts of seafood or poultry. Bypass the appetizer dishes such as egg rolls and spring rolls, they’re usually deep fried and just brimming with fat. And whatever you do, avoid duck: Just 3½ ounces of Peking duck has 30 grams of fat.
Stir fried dishes generally get good low-fat ratings. They tend to be cooked quickly in a lightly oiled, very hot wok, and the vegetables retain more vitamins than those cooked the traditional American way. Also, the oil is usually peanut, which is high in monounsaturated but always ask that the chef use as little oil as possible. One favorite low-fat stir-fry is moo goo gai pan, a combination of mushrooms, bamboo shoots, water chestnuts and chicken, seafood or tofu served over rice.
Japanese Cuisine
Generally low in fat, Japanese cuisine is based on protein rich soybean products such as tofu and tempeh as well as on seafood, vegetables, noodles and rice. The seaweed used in Japanese soups and stews is high in minerals. One top entrée choice is yosenabe, a vegetable dish with seafood.
American Cuisine
Once you get away from American fast-food places and into some regional and specialty restaurants, you find healthful dishes and an array of dining options. Many restaurants in New England and on the West Coast have unbeatable selections of their own fresh seafood specials, served with salads that feature fresh vegetables and greens from nearby farms.
Cajun restaurants are sprouting up all over but beware the deep fried food. Instead, order Cajun gumbos and other redhot dishes; you’ll get new flavors that quell your appetite while challenging your taste buds. Restaurants that feature California cuisine low fat dishes with lots of fresh vegetables and beans are also cropping up nationwide. Serving sizes are reasonable, and many cooks areexploring wonderful new ways to bring out the best flavors in fresh foods and legumes.

Source: http://curepages.com/low-fat-cuisines/

Ten Great American Recipes
This is my salute to the good ol’ U.S. of A. – food wise. American foods have a reputation as being “junk foods.” This is simply not true – some companies may have turned them into junk food, but the basic recipes are most definitely NOT. The best American recipes may have come out of a mixture of many other cuisines, or even been imported from Europe at some time in the past, but they are so ingrained in the culture, it’s difficult to think of them as anything other than American. After ten years living in the US, I have developed a strong affinity for American food. Prepared at home, I would stand it up against any other cuisine in the World. America was built on hearty, wholesome, simple meals made from basic, home-grown, fresh ingredients. You don’t go out and lay ten thousand miles of railroad track by hand after eating granola for breakfast.
It was really hard to narrow my list of favorites down to only ten, and I am sure I will have missed a few un-missables. Barbecue, for instance; there is no way I can cover all my favorite BBQ recipes in ten and still have room for anything else. Maybe I will do a whole separate list just for barbeque. Feel free to add any comments and suggestions for another “top ten.”
Here are my Top Ten Recipes that make America great:
Best Hamburger Recipes
Claims to being the home of the hamburger
Number 1 – Burgers
The name “hamburger” comes from Hamburg, a city in Germany. In Germany snacks are often named after the place of origin, like the Frankfurter, the Berliner, or Bratwurst. In Hamburg it was common to put a piece of roast pork into a roll and serve it warm. German immigrants then took this “Hamburger,” to the United States where it was adapted into it’s modern form. There are several US cities and restaurants that lay claim to being the home of the hamburger and there have even been several laws passed to ratify those claims (now that’s very American). Here are some notable ones.
Seymour, Wisconsin. Charlie Nagreen claimed to have served the world’s first hamburger at the Seymour Fair of 1885. “Hamburger” Charlie decided to flatten a meatball and place it between two slices of bread.
Hamburg, New York. Frank and Charles Menches ran out of pork for their sausage patty sandwiches at the 1885 Erie County Fair. Apparently, their supplier, reluctant to butcher more hogs in the summer heat, suggested they use beef instead. The brothers fried some up, but found it to be lacking, added coffee, brown sugar, and other ingredients and christened their creation the “Hamburg Sandwich.” The original recipe is featured at Menches Brothers Restaurants in Akron, Ohio.
Athens, Texas. In 1974, The New York Times ran a story claiming that the hamburger was invented at Louis’ Lunch in New Haven, CT. But according to the McDonald’s hamburger chain, the inventor was an unknown food vendor at the St. Louis World’s Fair in 1904. Newspaper columnist, Texas historian, and restaurateur Frank X. Tolbert said that this food vendor was Fletcher Davis. Davis operated a café at 115 Tyler Street on the north side of the courthouse square in Athens, Texas, in the late 1880s. Apparently, Davis had been selling an unnamed sandwich of ground beef at his lunch counter. In 1904, Davis and his wife Ciddy, with backing from local businesses, took their sandwich to the 1904 World’s Fair. Fletcher and Ciddy Davis launched their invention from “Old Dave’s Hamburger Stand.” A reference to a New York Tribune article written at the time about the fair called a hamburger the innovation of a food vendor on the pike. Tolbert said that Old Dave was Fletcher Davis from Athens. During the 1980s, Dairy Queen ran a commercial filmed in Athens, calling the town the birthplace of the hamburger. In November 2006, The Texas State Legislature introduced Bill HCR-15, designating Athens as the “Original Home of the Hamburger.”
New Haven, Connecticut. Some believe the first hamburgers were served at Louis’ Lunch, a sandwich shop in New Haven. The small lunch counter is credited by some with having invented the hamburger when Louis’ sandwiched a hamburger between two pieces of white toast for a busy office worker in 1900. Louis’ Lunch flame broils the hamburgers in the original 1898 Bridge & Beach vertical cast iron gas stoves using locally patented steel wire broilers to hold the hamburgers in place while they cook. In 2000, the United States Library of Congress credited Louis’ Lunch with making America’s first hamburger. There is a great article at Wikipedia in more detail here.

Number 2 – BBQ Baby Back Ribs
Barbecue (BBQ) is the method or equipment for cooking food using the heat of a fire, smoking wood, or hot charcoal and may include application of a marinade or basting sauce to the meat. BBQ can refer to foods cooked by this method, to the cooker itself, or to a party. Barbecue is usually cooked outdoors on a grill, heated by the smoke of wood or charcoal, or with propane. Restaurant barbecue may be cooked in large brick or metal ovens and is not quite the same.
There are probably more BBQ baby back ribs recipes than there are SUVs in Texas. Barbecue originated in the late 1800s during Western cattle drives. The cowboys were fed the cheapest cuts of meat, often brisket, which can be tough and stringy and require hours of cooking to make it edible. Nonetheless we can thank those hapless cowboys for providing us with one of the best ways of cooking meat known to man – the barbeque. According to Mary Bellis at about, rumor has it that Henry Ford invented the very first briquette in 1920 with the help of Thomas Edison. However, the 1897 patent obviously predates this and Ford and Edison both knew A.Zwoyer, who holds the original patent.
As I said at the beginning, I couldn’t possibly do justice to BBQ with just one recipe, but this is my personal favorite, BBQ baby back ribs.

Number 3 – Buffalo Chicken Wings
According to the owners of the Anchor Bar in Buffalo, New York, Buffalo chicken wings were first prepared there on October 3, 1964, by Teressa Bellissimo, co-owner of the Anchor Bar with her husband Frank. Upon the unannounced, late-night arrival of her son Dominic and several of his friends from college, Teressa needed a fast and easy snack to present to her hungry guests. It was then that she came up with the idea of deep frying chicken wings and tossing them in “Frank’s Redhot” hot sauce.
Both Duff’s and Rootie’s Pump Room dispute this claim, saying that they, in fact, are the originators of the Buffalo wing. Rootie’s is no longer in business, but the ongoing rivalry between the Anchor Bar and Duff’s continues to provide much entertainment and sometimes animosity between the two establishments and the patrons loyal to one or the other.
The popularity of Buffalo wings has grown such that there are now chain restaurants that specialize in Buffalo wings. Buffalo-style chicken wings are also frequently used in competitive eating events, such as Philadelphia’s Wing Bowl and at the National Buffalo Wing Festival, held every Labor Day weekend in downtown Buffalo. This is one of the few recipes on my list for which I can proclaim the origin is definitely the USA. As with BBQ, there are more Buffalo chicken wing recipes than there are yuppies in New York.

Number 4 – Chili Con Carne
Once again, there are many claims to the home of chile con carne, including Tijuana in Baja California or Juárez, Mexico, but I am going with San Antonio Texas, because this is all about American food and if it wasn’t for America, there would be no chili.
There are many different types of chili; with meat, without meat, with beans, without beans, turkey chili, venison chili, you name it, it’s gone in a chili. There are also many variations on the recipe and here are a few of the more popular versions:
Original Texas-style chili
This one contains no vegetables except chiles which have been prepared by being boiled, peeled and chopped. The meat is traditionally the size of a pecan nut — or coarsely ground with 1/2-inch plate holes in a meat grinder. It must always be beef, venison or other mature meats. Stewing meat also works well. Prime beef and veal, on the other hand, do not work for chili, as they tend to fall apart. For a strong taste, use four pepper pods per pound of meat; for a milder “beginners’” version, use only 2-3 pods. Chili powder just doesn’t cut it is far as I’m concerned.
Pedernales River chili
President Lyndon Johnson’s favorite chili recipe became known as “Pedernales River chili,” named after the location of his Texas Hill Country ranch. It called for leaving out the beef suet (fat) on doctor’s orders after LBJs heart attack, and also included tomatoes and onions. Johnson preferred venison over beef; Hill Country deer were thought to be leaner than most. First Lady Lady Bird Johnson had the recipe printed on postcards because of the many thousands of requests the White House received for the recipe.
Cincinnati-style chili
Cincinnati-style chili is a regional variation that is very different from Texas-style chili. It is usually eaten as a topping for spaghetti or hot dogs, rather than as a main dish. It is much thinner than Texas-style chili, and usually milder. Cincinnati-style chili is beanless, but a “four-way” serving has beans on top of the spaghetti, under the chili, which is then topped with cheese.
Chains of diner-style “chili parlors” grew up in the Midwest in the 1920s and 1930s. As of 2005, one of these old-fashioned chili parlors still exists on Pine Street in downtown St. Louis. It features a chili-topped dish called a “slinger”: two hamburger patties topped with melted American cheese and two eggs, then smothered in chili, all topped off with shredded cheese. A genuine Texas cowboy would rather die than eat Cincinnati chili.
New Orleans-style chili
New Orleans style chili con carne is almost exactly the same as Texas chili, but with undercooked rice added to the mixture.
Vegetarian chili (chili sin carne)
To make a vegetarian chili, just replace the meat with a textured vegetable protein or tofu. *Shudder*
Chili Dog
A Detroit Coney Island (it’s a restaurant) hot dog with chili and onions on it. *Another shudder*

Number 5 – Pizza
I know, I know, It’s an Italian recipe, but as they say in America, “talk to the hand.” Pizza may have started life in Italy, but the US adopted, nurtured and created so many different ways of making pizza, I call it another American classic. In fact, there are so many varieties, I will probably miss a few. Here are the more popular ones.
New York-style pizza
Originally developed in New York City, this variation is often sold in oversized, thin and flexible slices. It is traditionally hand-tossed, easy on the sauce, and moderately covered with cheese. The slices are sometimes eaten folded in half, or even stacked, as its size and flexibility may otherwise make it unwieldy to eat by hand – perfect for lunch on the run or in a rush; that’s what makes it New York to me.
Chicago-style pizza, or Chicago-style deep dish pizza
This has a crust which is formed up the sides of a deep-dish pan. It reverses the order of ingredients, using crust, cheese, filling, then sauce on top. Some versions (usually referred to as “stuffed”) have two layers of crust with the sauce on top. Pizzeria Uno claims to have created the recipe, and they are still operating along with its twin restaurant, Pizzeria Due, in the River North neighborhood of Chicago. There are, of course, others claiming they invented it.
St. Louis-style pizza
This type of pizza is popular in St. Louis, Missouri. The main difference between this and other pizza is the use of St. Louisan Provel cheese instead of mozzarella. It’s customarily cut into squares.
California-style pizza
This refers to pizza with non-traditional ingredients, especially those that use a considerable amount of fresh produce. A Thai-inspired chicken pizza with peanut sauce, bean sprouts, and shaved carrots is a popular version in California-style pizza restaurants, as are pizzas that use chicken and barbecue sauce as toppings. Chez Panisse in Berkeley, California invented this style, and it was popularized by the California Pizza Kitchen chain, along with Wolfgang Puck.

Number 6 – Macaroni and Cheese
That’s right, you are talking to the hand again – Italy lays claim to this recipe, although, according to wikipedia, Thomas Jefferson invented it.
Traditionally, the cheese sauce is prepared as a Mornay sauce – a classic French sauce of butter and flour cooked into a roux, to which milk and cheese are added. The sauce and cooked macaroni are added together and baked as a casserole, sometimes with a breadcrumb topping. The combination of crunchy topping and soft inside is unbeatable.
I understand there is a version of this dish that comes in a box, but anything that uses “cheese flavored food product,” instead of real cheese doesn’t bear consideration. ☺ In fact, Crayola added a “macaroni and cheese” crayon to their selection of colors available in the US in 1993 which was essentially orange. The color’s name was chosen by Jason Riggs, aged 6 at the time, after entering Crayola’s annual contest. True mac ‘n’ cheese bears little relation to the stuff that comes in a box. As with most American recipes, there are hundreds of variations and there are links to a few Hubber’s recipes on the right.

Number 7 – Caesar Salad
A Caesar salad is made from romaine lettuce, croutons dressed with Parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, black pepper and for me, anchovies (although anchovies are not in the original recipe). While the recipe may have been created in Mexico, it was made for Americans by a guy who lived in San Diego and that’s close enough for me. Anyway, I thought Tijuana was an American state.
Caesar Cardini, who ran restaurants in Tijuana, Mexico, in the 1920s-1940s, is commonly credited as the creator. Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of prohibition. As his daughter Rosa (1928-2003) reported, her father invented the dish when a Fourth of July 1924 rush depleted the kitchen’s supplies. Cardini made do with what he had, successfully adding the dramatic flair of the table-side tossing “by the chef.” Another story is that the salad was created for a group of Hollywood stars after a long weekend party.
Paul Maggiora, a partner of Cardini’s, claimed to have tossed the first Caesar’s salad in 1927 for American airmen from San Diego calling it “Aviator’s Salad.” Caesar’s brother Alex also claimed to have developed the salad. Livio Santini claimed he made the salad in the kitchen of Caesar’s restaurant when he was 18 years old from a recipe belonging to his mother, and that in 1925 Caesar took the recipe from him. No doubt this made for some interesting Thanksgiving table discussions after the recipe became popular.

Number 8 – Fried Chicken
No American recipe list would be complete without fried chicken. America has taken fried chicken and elevated it to an art form. Fried chicken has it’s origins in the rural American South, starting as a Scottish tradition, then as African slaves were introduced to households as cooks, seasonings and spices were added. Since slaves were often allowed to keep only chickens, frying chicken for special occasions became a practice that spread through the African-American community. After slavery was abolished, poor rural southern blacks continued the tradition since chickens were the only animals they could afford to raise. Since fried chicken could keep for several days, it traveled well, and gained favor during segregation when blacks had difficulties finding places to eat and had to carry their own food. Southern whites picked up the tradition of frying chicken; while not limited socially, poor whites were no better off economically. Made famous worldwide by a chain of popular restaurants, fried chicken has earned a place on my list, and once again, there are hundreds of varieties, some of which are on the recipe list.

Number 9 – Pancakes
Yup, that’s right, American pancakes have made my Top Ten Favorite American Recipes. There are hundreds of national variations of pancakes; Russian blini, French crepes and galettes, Indian Adai and Dosa, English pancakes; every country in the world makes a variation, but what makes American pancakes so special is the diners that go along with them (that and the raising agents). A great American tradition began with pancakes – The All Day Breakfast. Just try getting an edible breakfast in England or France after eleven o’ clock in the morning. The closest thing to American pancakes outside of the USA is a Scotch pancake, which you can buy in the afternoon from a tea shop.
One of the great things about American pancakes is their versatility. You can add cinnamon, dried fruit, fresh fruit, almost anything. They even go well with sausages and maple syrup. I love them. There are several variations as well – dollar pancakes, hot cakes, but give me a short stack of American pancakes, drenched in butter and maple syrup just about any time of the day and I’m a happy bunny.

Number 10 – Apple Pie
Last, but by no means least, is the Apple Pie. Yes, there are apple pie recipes from all over the world, but once again, America adopted the apple pie as her own, nurtured it like a newborn baby and well, made it as “American as Apple Pie.”
There’s a reason for that expression, and as a foreigner (I’m English) it holds true – I can’t think of an apple pie without thinking of America. There are American apple pie recipes dating back to the 18th century. The mock apple pie (made from crackers) was apparently invented by pioneers on the move during the nineteenth century who had no apples. In the 1930s, Ritz Crackers promoted a recipe for mock apple pie using its product, mixed with sugar and spices. Once again, there are as many apple pie recipes as there are apples on the trees and I have included a few from the HubPages archives.

Johnny Appleseed
The legend of Johnny Appleseed
Johnny Appleseed, born John Chapman (September 26, 1774–March 18, 1845), was an American pioneer who introduced the apple to large parts of Ohio, Indiana and Illinois. He became an American legend, known for his kind and generous ways, his great leadership in conservation, and because of the symbolic importance of apples
Apple Pie Links
I hope you have enjoyed my wanderings through American recipeland and will be kind enough to leave me a comment or a criticism at the bottom of this page. These are my own personal favorites, and represent the best american food as far as I am concerned – but if there is something you feel I have missed, please add a comment; perhaps I could be encouraged to do another list in the future. And if you like what you have read, please click the “Thumbs Up” button, submit me to your favorite social network and tell all your friends to visit.

Source: http://hubpages.com/hub/Top-Ten-American-Recipes

More and more, frequent diners from Manila, Angeles City, Subic and other major cities in Asia travel to North Luzon Pampanga Clark Freeport to enjoy good food in a romantic fine dining restaurant. On their list of requirements is a good wine list that not only offers a wide selection of wines from different countries but also older vintages that can be enjoyed now and not ten years later. Classic fine dining is the experience that guests of Clark Philippines’ Yats Restaurant & Wine Bar offers to their guests. Although this is an upscale fine dining establishment, families find the restaurant to be very children friendly.

Competition for a spot in the top ten restaurants in Manila heats up as frequent diners look for more than just chic decoration and a fancy menu. Top restaurants in Manila are offering not only good food and a cozy ambience but also a wine list that beats the competition.

Yats Wine Bar and Cigar Lounge is the new popular spot of nightlife and entertainment in Angeles and Clark Philippines. The there two walk-in cellars, one of which contains some 2000 greatest bottles including the rare 1900 Ch. Margaux, 1974 Heitz Martha Vineyards, 1947 Cheval Blanc, 1961 Latour, a fine collection of DRC Burgundies such as 1985 La Tache, old Dom Perignon dating back to 1964 and am impressive collection of Brunello, Barolo, Vintage Port and great wines from Spain, Germany, South Africa and Australia.

Fine dining Yats Restaurant offers privacy dining facilities for business and social needs. It is a short way out of Manila. Many frequent diners prefer to go out of town to enjoy an evening in a cozy restaurant, good food and fine vintage wine.

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

It’s too bad most Americans only enjoy Irish-inspired food once a year, around St. Patrick’s Day. As you check out, and hopefully try some of the dishes listed below, remember, all these Irish-American recipes would be great any time of the year.

Parsnip Soup with Corned Beef and Cabbage
Leftover corned beef finds another delicious use in this earthy parsnip soup. Parsnips are a nutritious and underrated root vegetable, and make a very flavorful soup.

Irish Lamb Stew
Irish Stew is the national dish of Ireland, and has been a favorite stew recipe for Irish-Americans for generations. This lamb stew recipe is so simple to make, and very affordable when using the meaty lamb shoulder chops.

Corned Beef and Cabbage
Everyone knows corned beef and cabbage is the traditional St. Patrick’s Day meal, but why only enjoy this easy recipe once a year! Great for feeding a large group, and only requires one pot. The leftover corned beef, served cold on dark bread with mustard, makes one of the world’s great sandwiches.

Irish Potato Soup
This traditional Irish potato soup recipe comes compliments of celebrity chef Sandra Lee, and would make a great addition to your St. Patrick’s Day menu. This potato soup can be a first course, but it’s more than satisfying enough to be served as a meal all on it’s own.

Shepherd’s Pie
This Irish-inspired shepherd’s pie recipe is sure to please with its old-world homey goodness. Shepherd’s pie recipes are traditionally done with lamb, but are also great using other ground meats like turkey and beef.
Crustless Corned Beef and Cheese Quiche
This corned beef quiche was adapted from a recipe called “Post-St. Patty’s Crustless Quiche” from the blog, Gourmeted, and is a very creative way to use up that leftover St. Patrick’s Day corned beef.

Irish Soda Bread
Irish soda bread is perfect for those St. Patrick’s Day meals, or any time you want a quick and tasty loaf.

Source: http://americanfood.about.com/od/resourcesadditionalinfo/tp/Irish_Recipes.htm

Recent opinion survey of frequent travelers heading north towards Subic and Clark Pampanga revealed that the number one most frequently visited fine dining restaurant in Pampanga is Yats Restaurant & Wine Bar located in Clark Philippines.

Hong Kong-based Yats International built this restaurant in 2000 to provide a world-class cozy fine dining restaurant, as well as business meeting facilities and venues for private dinners and social functions in Philippines Pampanga Angeles City Clark Freeport Zone. North Luzon Pampanga Angeles City Clark Philippines was selected for this restaurant because of safety, clean air, absence of traffic and proximity to Manila and Subic. Clark Freeport is located near Manila and Subic. Diners from Manila and Subic can travel north along North Expressway and arrive in Clark in about 70 minutes without having to go through city driving, making this fine dining restaurant very convenient and accessible for guests from Manila.

Yats Restaurant & Wine Bar is general regarded in the Philippines as the best fine dining establishment in the country. Wine Spectator Magazine’s gave out Restaurant Wine List Best of Award of Excellence to 788 restaurants in the world. Yats Restaurant is the only restaurant in the Philippines to receive this award in recognition of its famous 2700-line restaurant wine list that has attracted many wine lovers to visit Clark Pampanga frequently to wine and dine.

Wine tastings are held regularly at this fine dining establishment, each event with a different theme. Popular themes include a tasting of 15 different Cabernet-Sauvignon-dominant red wines, old-world compared against new-world wines and a tasting of 50 years of aged vintage wines.

In addition to the wine cellars of the fine dining Yats Restaurant, more selections are available from the largest wine shop in Philippines, another property of Yats Wine Cellars called Clark Wine Center just 3 minutes away. Guests do not have to pay corkage fee for wines purchased from Clark Wine Center’s Wine Shop. 0922-870-5173 0917-826-8790 for Ana Fe.

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

For many Indigenous People in the Americas,
this triad is called the Three Sisters:
Corn, or Maize, Beans and Squash.
Although this food trinity has a variety of names among Native People,
these three staples remain the heart of most Indigenous diets.

An interesting fact about this Food Trio is that
they are all interdependent on one another.
Beans grow up the Corn stalks and add the nutrients
(Nitrogen) to the soil that the others need to grow.
Squash is planted in between them to keep weeds out.

All three of these foods originally came from the
Indigenous People of Mexico, Central and South America,
then slowly made their way North to our Native People.
A new page about what makes us who we are:
Native Health Issues

A brief History of American Native Food

American Natives were reasonably healthy before the European Invasions.
They lived on the land and in some areas cultivated rich soils and grew crops.
For the Bison hunting Nations that were always on the move,
their diets were mixtures of the meat that they hunted and the
plants, berries and fruits that were found everywhere that they went.
This country was a bountiful place hundreds of years ago
and Native people survived quite nicely.

After the Invasions, everything changed and none of it was good for Natives.
Those who were sent to Reservations starved many times.
Food meant for them often ended up in the hands of unscrupulous agents,
who dispersed the supplies to themselves, their families and friends.
Or just outright sold it for profit.

The Native people in the East were the first to be affected
by the European outsiders and their gluttony.
The vast natural and developed Native food supplies
were quickly devoured by the new people.
Although saved from starvation by the generosity of Natives,
these greedy ones were convinced that this wondrous
new land was theirs to take and use as they pleased,
calling it their Manifest Destiny.

When the food supplies in the East began running out,
the invaders started moving West.
All across the country, the long Wagon Trains of Pioneers
wiped out the natural food sources along the way.
Like Locust, they decimated everything in their path.

As for farming among Native Nations, it became quite difficult
to grow or hunt just ahead of oncoming settlers or an Army.

In the Great Plains, the Natives who refused to go to
Reservations were a little better off, for a while.
But, once the Railroads were in place and Buffalo Bill Cody
and others killed off nearly the entire Bison population,
there was little food left for the Plains People.

Until the land and Gold Rushes of the 1800′s,
most Native People in the far West and Northwest
still had adequate natural food sources.

*A personal note*
My People, the Shawnee, were considered very good farmers.
When they arrived at the Reservation in Kansas, the Governor
remarked that the Shawnee were the best farmers that he had ever seen.
What he didn’t know was that before they were shipped off to Kansas,
the Shawnee from the Ohio Valley area had learned many techniques
from the local Amish farmers who admired them and even hid many
of them after the great Shawnee leader Tecumseh was killed.

American Native Food Today

Today, American Natives need only travel to their nearest
grocery store to find an abundance of food.
Many Natives do still grow some of their own food,
raising geographically relevant crops that help to
sustain their people through the hard times.

Corn, beans and squash are still grown by many Nations,
however, very few Native people are successful commercial
farmers as they lack the investment capital to get started.

**Your responses to this statement are quite encouraging,
but please do contact the Tribal Nations directly if you
are interested in investing in Native Farming**
Tribal Nations Home Pages

Southwestern Nations, like the Navajo and Hopis
use the Ancient irrigation methods of their
Ancestors to grow a colorful collection of corn.
These Natives harvest cactus, plant vegetables and chilies
and raise sheep which are rarely eaten, but provide the
abundance of wool used for their beautiful woven rugs.

Historically, California Natives were unlike most others,
they did not grow much of anything to eat, they didn’t have to,
it was already there, all they had to do was take it.
The insulting title of “diggers” was given to these Natives,
by outsiders who observed them frequently digging in the dirt.
The state was rich in nutritious wild roots, bulbs and insects
and thousands of California Natives lived very well on the
multitude of Fruits, Wild Game, Nuts, Roots and Berries.
Today, with little good land left to raise crops, many Tribes
have built Casinos instead to help support their People.

Several Southern Nations like the Seminoles of Florida,
and the Mississippi Band of Choctaws, have Casinos,
raise Cattle and grow a variety of food crops.

Some Tribes in Minnesota harvest wild rice
and other related food products both to
share with their own people and also to sell.

Natives in Northern Plains States, like North and
South Dakota, Idaho and Montana are raising cattle,
while trying to forge a new future for their children
by tapping into the Renewable Energy market with
Wind Turbines and Solar Power.

The Northwest Nations of Washington and
Oregon raise Salmon and grow Berries and Grapes
and also have geothermal potential.

The New England Nations have a wide variety of Shellfish,
Corn, Maple Syrup and wonderful varieties of
Apples, Pears, Grapes, Berries, including an
abundance of Cranberries in Massachusetts.

Many Tribes also grow tobacco and cotton,
but as they are not food, they were not
counted among the Native Nations crops.

Native Owned Food Businesses
If you are an American Native or Nation with a food business,
please send me your information to be listed on this page:
tahtonka at centurylink.net

The Lower Brule Sioux Tribe of South Dakota.
Lakota Foods

White Earth Reservation of Minnesota offers a variety
of wild rice products, maple syrup, organic coffee,
jams and jellies and many non food products.
Native Harvest Foods

The Skeet Family of Gallup, New Mexico sell
Native American Traditional Foods.
Navajo Designs

The Ojibwa people of Red Lake Minnesota who not
only grow wild rice, but now ship it all over the world.
Red Lake Nation Foods

American Native Food Web Sites:

A Pyramid of American Native foods.
An American Native Food Guide Pyramid

How the Plains People provided food for themselves.
The Luxton Museum of the Plains People

Indian Health Services
Native American Resources: Food and Nutrition

American Native Recipes

American Native Recipes
Cherokees of California Cookbook
The Cooking Post
Cookin’ with Three Sisters
Eastern North Carolina Native Cooking
Native Recipes from Paula Geise
Native Web Resources: Food
Navajo and Pueblo Native Fry Bread
Pemmican: Recipes, Stories and Stores
Recipe Source: American Native Recipes

Source: http://www.tahtonka.com/food.html

Pampanga Angeles City Fine Dining Restaurant serves classic French Cuisine accompanied by matured vintage wines from Bordeaux, Burgundy and Rhone.

More and more guests from Manila travel out of town north to Clark Pampanga to wine and dine in famous fine dining Yats Restaurant & Wine Bar while enjoying fine vintage wine. Best place to go for a romantic dinner near Manila is Yats Restaurant & Wine Bar in Pampanga Clark Freeport. This is a cozy fine dining restaurant that couples can indulge not only in the romantic ambience but also treat themselves to a truly memorable wine-and-dine evening.

Built in 2000 by Hong Kong-based Yats International, a developer and operator of hospitality and residential projects in the Philippines, fine dining Yats Restaurant and Wine Bar has served not only as Pampanga’s highly recommended restaurant and wine lounge, but also as a place where business executives meet to finalize business deals over a nice meal with some fine vintage wine.

Private dinners can be accommodated in this famous restaurant located in Mimosa, at the heart of Pampanga Clark Freeport. Private rooms suitable for 4 to 24 can be reserved in advance for company and personal functions and events. This fine dining restaurant is a very popular venue for small wedding receptions, social events, company board meetings and annual parties.

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

“There is no American food. When we begin to list American foods, either we talk about regional things like lobster or shrimp Creole, or we talk about spaghetti and pizza and hot dogs…One could argue it’s what makes us great. The fact that we don’t have a cuisine is a measure of our democracy and of our ethnic heterogeneity.”
—Sidney Mintz, Anthropologist
The United States is a land of delicious eating from coast to coast and neighborhood to neighborhood. But its cultural and culinary mix makes it impossible to characterize in a single byte or even a string of them.
The two concepts essential to understanding US food are regionalism and diversity, accent on the latter. After all, Italian food differs from province to province and city to city as well. But key themes run through Italy’s food from south to north simply because its people have such strong roots in the Italian soil. Not so with the US. A nation of newcomers, its food reflects its origins.
But first to credit the unsung and the unwilling. Long before Europeans set foot on American soil, vibrant and healthy civilizations nurtured themselves off the bounty of the land. They taught the settlers to plant the holy trinity of Native American cuisine — corn, beans and squash. The settlers returned the favor by nearly exterminating their benefactors, but those three foods played a vital role in defining American cuisine. They retain their importance today across the continent — grits, cornbread and hoppin’ john in the South, tortillas and pinto beans in the Southwest, baked beans and succotash in the Northeast and pumpkin pie just about everywhere for Thanksgiving.
Some of the strongest influences on US cuisine came from African slaves, the people who least intended to be here. American food is inconceivable without barbecue in its many variations, all kinds of fritters and a mess of greens. Indeed Africans brought with them important techniques including smoking meats, frying grains and legumes into fritters, boiling leafy green vegetables, and making up hot, spicy sauces. Since African-Americans ran the kitchens on Southern plantations, they played a major role in molding the renowned cuisine of the South. Years later when railroads began to cross the continent, Black men ran the galleys and carried that influence north and west.
Regional cuisines emerged as settlers — willing and otherwise — modified their culinary traditions to suit local climates. The simple, sturdy foods of the Northeast reflect more than any other the English origins of the country. But meats and vegetables imported from the homeland merged with local ingredients such as turkey, maple syrup, lobster, clams, cranberries and always corn to provide delicious specialties such as Indian pudding, Boston brown bread, clam chowder and Maine boiled lobster.
Southern settlers, also of English stock, confronted a kinder climate and more of them benefited from the assistance of Black hands in the kitchen. The average farmer’s wife could hardly spare the time needed for the multiple dishes that made up a plantation meal. To this day no Southern dinner is complete without numerous side dishes including breads, biscuits, salads and condiments — preferably home made.
Of all Southern dishes, fried chicken achieved the most popularity outside the region — to the extent that entire fast food chains have sprung up serving debased versions. At home, Southerners continue to use a great deal of pork. Hams from Virginia are universally recognized to be the country’s finest. Bacon and salt pork appear as flavoring agents with greens and beans. Ham biscuits are a classic accompaniment to breakfast and dinner and ham with red-eye gravy is a regional piece de resistance, though the debate swirls on as to whether the best red-eye is made with water or black coffee.
North of the Deep South, the geography of the coastal Carolinas proved conducive to rice growing and produced a rice-based cuisine. Specialties such as Hoppin’ John — cooked rice and black-eyed peas flavored with salt pork — and Charleston Red Rice are just two of many local rice dishes. Seafood specialties include the famous Charleston She-Crab Soup. The Carolina version of barbecue uses a stiff dose of vinegar in its sauce which places locals strongly at odds with Texas and Kansas City folks who prefer a much sweeter sauce.
And then there is Southern Louisiana, a single portion of a single state that has given rise to two major cuisines. Outsiders easily confuse Creole and Cajun cooking and with good reason. Both reflect French influences and both styles frequently begin their dishes with a roux — butter or oil with flour cooked to anywhere from light gold to rich brown depending on the dish. Both use rice and the area’s abundant seafood. They are often highly spiced and borrow culinary concepts from one another.
But Creole cooking is city food and grows out of the region’s earliest colonial history. The French first settled the area and jostled with Spain for control long before the Louisiana Purchase. The overseas French mingled their own cuisine with local ingredients and were strongly influenced by Spanish, African and Caribbean food. The result is refined, subtly seasoned and served in multiple courses.
On the other hand, Cajun cuisine is the food of country folk. The French inhabitants of Nova Scotia were expelled by the British in 1755. After years of wandering, they settled in the swamps of Southern Louisiana where they learned to rely on available ingredients such as game, shrimp, and crawfish. Cajun food is often cooked all in one pot, using relatively few herbs but served with plenty of hot sauce. The subtleties of Cajun food come from patient, long simmering of carefully chosen ingredients. Specialties include crawfish etouffee (smothered with sauce), gumbos — soupy stews — and rice dishes like jambalayas.
Southwest cuisine may well qualify as the oldest US regional style. Prior to 1845 when the Spanish began to relinquish control, the entire area was part of Mexico. Not surprisingly, its contemporary cuisine bears a strong family resemblance to Mexican food. It still draws heavily on native foodstuffs, in particular corn, beans and chilies. The word “chili” is Aztec in origin as are “guacamole” and “tomato.” This is a cuisine with serious roots.
Corn tortillas remain the essential Southwestern breadstuff. Pinto beans stewed or refried are a key source of protein. Tamales are festive food on both sides of the border. Salsas made of tomatoes, tomatillos and chilies liven up all manner of dishes.
Pork and beef are Spanish introductions redefined to suit the local palate. New Mexico’s carne adovado consists of pork stewed in a sauce made up almost entirely of dried red peppers. In Texas, beef has mixed with pinto beans to become chili con carne. In Southern Arizona, wheat tortillas are often preferred over corn, and you might be surprised to find them lying flat under a pile of meat, beans, cheese and sauce rather than rolled when you order a plate of enchiladas.
Standing up to the personalities of the Southwest and Louisiana can be a tall order and foods of other regions sometimes seem a bit ho-hum by comparison. But the continued imprint of immigration makes for delicious eating nationwide.
For example, Germans moving into the Midwest helped make Milwaukee the nation’s beer capital. Their insatiable love of sausages left a permanent imprint on the nation’s tastes. After all, what’s a ball game without a hot dog?
But perhaps no ethnic group has exercised as much influence on American eating as the Italians who began arriving in earnest in the late nineteenth century. Not surprisingly, Southern Italian food was the first to affect US cooking. This mirrors the fact that people from the poorer south emigrated earliest and in greatest numbers.
By the beginning of World War II, selected Italian dishes had become as American as apple pie. The first to enter the US lexicon was spaghetti with tomato sauce followed soon after by all manner of pastas. Pizza took off after World War II and Chicago became the center for a deep-dish double-crusted style that has since spread nationwide as “Chicago pizza.”
Meanwhile housewives picked up helpful tips on how to cook osso bucco and other dishes from Italian butchers right at the market, and Italian farmers helped popularize such vegetables as artichokes and eggplant. Campbell canned minestrone and no one remembers anymore that Oscar Meyer’s baloney had its origins as bologna in the Italian delis across the country.
It took awhile to learn that not all pasta sauce is red, but by the seventies, pesto was ultra-chic. Americans today are still discovering the wonders of regional Italian cuisine and will probably be doing so for some time.
Immigration continues to broaden the spectrum of American cuisine. While officials huff and puff over tightening the border with Mexico, citizens flock to Mexican eateries, inhaling tacos, quesadillas, chili verde, and chilies rellenos. Going out for a burrito has become as much a part of the American experience as grabbing a quick burger.
Chinese food arrived with the first laborers brought over to build the railroads. Confined to the Chinese community which was legally kept from mingling with the broader population, it overflowed the borders of Chinatowns to become part of the American eating experience.
The earliest immigrants, largely from Canton, brought with them a taste for what many aficionados believe is the most delicate and refined of Chinese cuisines. The mix of more recent arrivals insures that every city of medium size offers cooking from Szechwan, Hunan, and beyond. Chinese food is now inseparably lodged in the American smorgasborg. Not everyone has access to great Chinese food, but all have access to some.
The seventies and eighties brought an influx of Southeast Asians in the wake of the Vietnam war. Thai food with its balance of sweet, sour, salt and spice buffered by the richness of coconut milk suddenly became the hottest item on the culinary landscape. Some predict Vietnamese cuisine will be next to take off. Southeast Asian food is now an important part of the US culinary scene and promises to grow.
Not surprisingly California, packed to the gills with immigrants and produce basket to the nation, has given rise to its own cuisine. But just what is California cuisine? Good question.
Historically, California cuisine was a reaction against attempts to reproduce European culinary traditions at all costs and at all times of the year, even if it meant importing ingredients over long distances. Even more offensive was the increase in processed foods. California cuisine — no longer limited to California — means using only what’s in season and perfectly fresh.
“Big deal,” say the cooks of Italy and France, who have been cooking with the seasons for centuries.
But the secret is California’s population and produce. Side by side with artichokes, fava beans and haricots, California’s fields burst with bok choy, Chinese broccoli, lemon grass, Thai basil and Vietnamese mint. Summer brings heirloom tomatoes and tomatillos, avocados and Asian pears, infinite varieties of peppers. Nothing but the freshest ingredients means you can still recreate much of the world’s food.
All of which gives rise to fusion cuisine, the newest and sometimes strangest phenomenon on the US table. The notion behind fusion is to take ingredients from more than one cuisine, mix them together and create something new. Needless to say, the consequences can be exquisite or disastrous. Some of the finest fusion can be found in Seattle, where the accent is on mingling Asian flavors with classical European cooking styles, and in South Florida where the flavors come from the Caribbean, South America and Cajun country.
The finest of fusion chefs warn against muddying flavors beyond recognition by using too many at once, but “wrap” places, the latest thing in fast food, are springing up like mushrooms. Here you can find “Thai” spiced chicken wrapped in green tortillas and “Chinese” pork done up in red. So far the public is buying. The concept has made its way onto the grocery shelf and into the freezer case where dried, canned and frozen foods labeled “Szechwan,” “Thai,” “Caribbean” and “Tuscan” crowd the shelves although they bear little resemblance to the real thing.
American cuisine has come a long way since the early days of corn, beans and squash and along the way it has spawned some eminently forgettable food. Nonetheless the US remains a great place for great eating. Delicious regional styles remain and the new blood of immigrants sparks the imagination of the finest chefs while making for great inexpensive food in the cities. As Dr. Mintz said, “The fact that we don’t have a cuisine is a measure of our democracy and of our ethnic heterogeneity … One could argue it’s what makes us great.”
So come and get it.

Source: http://www.sallybernstein.com/food/cuisines/us/

Manila is fast becoming a city of luxurious fine dining accompanied by fine vintage wine. Not only must a 5-star Italian, French or Continental restaurant offer good food, nice ambience and immaculate service the restaurant wine list must be equally exciting to make the evening of wine and dine a memorable one.

This 5-star fine dining restaurant in Pampanga Philippines is highly recommended by food critics and frequent diners in Manila as a place to wine and dine in Subic Angeles City Clark Freeport Zone. Although it is a famous fine dining restaurant with an award winning 3000-line restaurant wine list, Yats Restaurant is also a popular restaurant for family with children. Aside from French Mediterranean haute cuisine, this restaurant also serves healthy food and the best vegetarian cuisines in the Philippines. Private dining rooms are also available in this restaurant for business and personal meetings of 4 to 20 people.

Favorites of frequent diners, foodies and wine lovers are steaks, Wagyu, Foie Gras, seafood, lobsters, venison, kangaroo loin, osso buco, veal chops, Kurabuto pork, escargots and a good selection of cheeses to enjoy with fine Vintage port and Sauternes. Cuban cigars such as Monte Cristo, Cohiba, Upmann, Partagas, Romeo Julieta and Trinidad are also available in the Magnum Room which is a wine bar and lounge for before and after dinner relaxation. A good selection of Armagnac, Cognac, Single Malt, Vodka and other liquor is served in addition to the wine vintage wines some served by the glass.

Built in 2000 by Hong Kong-based Yats International, a developer and operator of hospitality and residential projects in the Philippines, fine dining Yats Restaurant and Wine Bar has served not only as Pampanga’s highly recommended restaurant and wine lounge, but also as a place where business executives meet to finalize business deals over a nice meal with some fine vintage wine.

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

From coast to coast, a menu full of homegrown delights

Hamburgers. Apple pie. Potato chips. Foods that helped shape our nation.
American food gets an unfair rap these days. With the rise of ethnic cuisines – whatever that means, in this great melting pot — and supermarkets full of salad bars and microwave dinners, it’s easy to forget how many extraordinary homegrown delights are still served on tables across the land. Foods with a sense of place. Foods, I don’t feel too bold saying, that helped make America great.
It’s time to celebrate a few.
Our list isn’t meant to be comprehensive. We didn’t include barbecue because once we started our accounting — from North Carolina pork to Texas Hill Country brisket — it became clear we’d need a long, separate list to give BBQ its due. And apple pie, while iconic, is a European import that spread everywhere in Johnny Appleseed’s wake.
All these 10 express their origin, though. And each is worth a trip to hunt in its native habitat, from sea to succulent sea.
1) New England clam chowder (Massachusetts)
While no trip to Boston is complete without a proper bowl of clam chowder, it’s not fair to hand this one to Massachusetts alone — or to pretend that chowder is any one thing.
The original etymology is thought to be French, from chaudière (cauldron), perhaps passed along by French fishermen who crossed the Atlantic in colonial times. In his book “50 Chowders,” Boston chef Jasper White traces the first recipe to a 1751 edition of the Boston Evening Post. However, that soup not only neglects to mention clams but fish at all. Its basic foundation was salt pork and onions, followed by spices and soaked biscuits.
Cod or bass were added in by the end of the 18th century, but not until the mid-1800s do clams begin to appear in recipes, and the milk — now considered an essential component — didn’t appear until the 1860s or so.
The formula was cast by the early 20th century, though the creamy classic occasionally vied for competition with tomato-based Manhattan clam chowder. (Not, in fact, from Manhattan.)
The clam of choice is usually the Eastern variety known as a quahog (CO-hog), with a shell thicker than three inches; its meaty insides help give chowder a briny kick. Smaller clams of the same type, Mercenaria mercenaria, are better known as littlenecks or cherrystones and not usually used for chowder.
A proper chowder is deep and aromatic, with layered flavors atop a porky foundation. Between the Red Sox finally winning, and all that chowder, I’d warn residents of Boston to expect a flood of visitors who won’t leave. And I’m not talking about Harvard students.
2) Pastrami (New York)
Reasonable citizens can disagree about which pastrami is the best in New York, and therefore the universe. Some praise the prototype at the ever-flashy Carnegie Deli. Others stake their money on the thick, hand-cut version at Katz’s. (While we appreciate the fervent West Coast partisanship of Langer’s fans in L.A. … c’mon.)
What’s beyond dispute is that pastrami on rye is the Platonic ideal of deli food: two simple slices of good caraway-laced bread, an inconceivably high pile of warm sliced beef, perhaps a modest smear of mustard.
Pastrami is the very triumph of man over meat. It begins with a simple slab of brisket (or plate) — a cut that, unlike the simple grill-and-serve of more obvious hunks of cow, begs for transformation.
Then a dry cure: salt, undoubtedly a good portion of cracked black pepper, maybe some sugar and spice — which sits on the meat as it is smoked with eternal patience. New York meat expert Mr. Cutlets notes the Carnegie cures their pastrami for two weeks. When finally ready, whole pastramis are steamed for several hours before serving.
It’s an Old World cooking schedule, with a name derived from a Yiddish take on Romanian pastrama, and even older possible roots in Turkey. But it was New York’s Jewish immigrants who claimed pastrami as their own in the early 20th century, and made it a staple of culinary life in this greatest of food cities.
3) Shoofly pie (Pennsylvania)
Americans are suckers for fruit pies, but this Pennsylvania Dutch treat strips pie-making to its essential, tasty core. Crust, with molasses and crumbs. Nothing more. (Though James Beard insisted raisins were part of the mix.)
Its origins are slightly gooey. Author John Mariani found a first reference in 1926, while Linda Stradley posits that it’s an update of treacle tart, which was made with refined cane syrup.
In either case, the Amish — who enjoy both “wet” (crumbs on top) and “dry” (crumbs mixed in) versions — have claimed it as their own. Some might claim the dry is really more a crusted cake than a pie. We’re not going to quibble, because either way, it tastes pretty good.

Those crumbs add texture to a dense, rustic molasses taste. In Amish country, you might be told the name refers to the constant need to shoo flies away from these toothachingly sweet treats and the pools of molasses that formed atop them.
Variations abound, incorporating chocolate or Steen’s cane syrup. They’re good too, though the original doesn’t need much updating, save for a dollop of whipped cream on top.
Shoofly pie is perfect baked-good simplicity. It’s proof that sometimes basic ingredients are all you need.
4) Smithfield ham (Virginia)
Italians have their prosciutto, Spaniards their serrano. These are hams of character and substance, hams with history. So why are so many American hams just pasty hunks of flavorlessness?
www.smithfieldhams.com
You can get Smithfield hams both cooked or uncooked. The cooked hams have such a strong, salty flavor, you’ll need to slice them paper-thin.
Many Southerners never succumbed to such folly, and thank goodness. While you can find a proper country ham in smokehouses across the South, Virginia has a true ham legacy, housed in the small city of Smithfield, just across the James River from Newport News.
Smithfield’s ham history traces back at least to 1779. A 1926 state law permits only a ham cured within the town limits to be awarded the name.
Over the decades, the town’s many smokehouses — Gwaltney, Luter’s, and so on — have been filtered into a single company, Smithfield Foods, which is to hogs what General Motors is to cars. As the only remaining game in Smithfield town, it holds claim to what’s arguably the closest American equivalent of Europe’s protected food appellations.
Gone are the days of local pigs foraging in nearby peanut fields, even though it was long claimed the nuts provided the hams with a distinctive earthy note. Though modernity has made the dry-curing process more uniform, nothing can speed the six months needed to shrink these hams down to size and focus their flavors to salty perfection.
The flavors evoke a time when pigs aspired to something more noble than being the other white meat. In his own ham paean, the New York Times’ R.W. Apple noted that Smithfield ham “bears about as much resemblance to your pink, watery, run-of-the-mill brine-cured ham as a horse chestnut does to a chestnut horse.”
So if you find a Italian or Spaniard on a ham rant, serve them up a slice of Smithfield on a biscuit, or fry some up with red-eye gravy. It’s time to take pride in Americans’ own little slice of hog heaven.
5) Po-boys (Louisiana)
In most American sandwiches, the more ingredients, the merrier. The French, by contrast, choose a few essential items, and a similar spirit seems to inspire the New Orleans po-boy. You certainly can find po-boys that are piled high inside, but some of the best are models of extraordinary restraint.

Bill Hogan / Chicago Tribune via KRT
A grilled shrimp po-boy demonstrates that seafood may be the perfect sandwich filling.
Food writer Pableaux Johnson calls New Orleans “a city powered by the po-boy,” and the Crescent City abounds with po-boys of every filling imaginable. Hot sausage? Of course. Soft-shell crab? No prob.
Whether it’s the fried oyster po-boy at Liuzza’s by the Track or one of the many unnamed concoctions at Guy’s, you’ll never run out of choices.
A few things remain constant: You want it dressed (lettuce and tomato), you want the bread same-day fresh and you want it served up with a minimum of fuss.
After all, this is workaday food, meant for hungry people of modest means. It’s often attributed to two brothers, Benjamin and Clovis Martin, who ran a restaurant in the city’s French Market. One apocryphal story has the Clovises serving up free sandwiches during a 1929 transit strike for those “po’ boys” on the picket line. Complicating that portrait, author John Mariani notes “poor boy” was a synonym for sandwich as early as 1875.
New Orleans is a city in constant struggle with modernity. Worried by the onslaught of Subway and Quiznos, members of the newly hatched New Orleans Po-Boy Preservation Society are fighting to ensure we don’t forget their city’s loaved legacy.
If you’ve ever eaten a proper po-boy, you know it’s simply unforgettable.
6) Fajitas (Texas)
Food, in the cowboy tradition, is usually more pragmatic than transcendent. Fajitas are a notable exception.
Unless you happen to live in Texas — and possibly even then — forget everything you know about the fajitas in your local sorta-Mex restaurant. Shrimp or veggie fajitas? Pretenders to the throne.
In 1984, Texas A&M lecturer Homero Recio traced fajita history back to the ranches of 1930s south and west Texas. He also surmised that his grandfather, an butcher in Premont, Texas, helped coin the term.
“We talked to my grandmother, who was from northern Mexico, and she said she had never heard the name in Mexico,” Recio recalls, “But she had heard it from her husband, who was in south Texas.”
According to Recio, the Mexican cowboys known as vaqueros often received throwaway scraps as part of their pay, including the cow’s diaphragm, which helps hold in the animal’s innards. In Spanish, faja means belt or sash; fajita would be “little belt.”
The diaphragm, which we now call a skirt steak, is covered with a tough membrane that allowed the vaqueros to grill it outdoors directly on open mesquite coals — the prototypical fajita.
Fast forward to the late ‘60s, when Sonny “Fajita King” Falcon started selling fajitas in Kyle, 20 miles south of Austin. Falcon spread skirt-steak gospel at fairs throughout the state, finally opening a Fajita King stand in Austin in 1978. The dish sprang to nationwide success after a restaurant at the Austin Hyatt Regency put it on the menu in 1982.
Fame can corrupt a food, and absolute fame dealt fajitas a double blow. First, the price of skirt steaks — formerly one of the best deals at the meat counter — has skyrocketed. Second, the term “fajita” has come to represent nearly any grilled tidbit, marinated and served up sizzling hot with tortillas.
If you want a true fajita, fear not. Beginning last fall, Austin newspapers reported that Falcon, who left the food industry in the early 1980s, was staging a comeback in Kyle, where he started his fajita legacy in 1969.
So forget the canned mariachi music, strawberry margaritas and fajitas you think you know. A true American delicacy awaits, just north of the border.
7) Chicago hot dogs (Illinois)
Even Windy City residents would have to admit the American tradition of this noble sausage began in New York, though St. Louis makes a strong bid as well. The first big Chicago connection to the frankfurter came during the 1893 Columbian Exposition, when vendors hawked endless quantities of sausages from their carts.

Scott Olson / Getty Images
A Vienna Beef hot dog is prepared Chicago-style. For the first time, the Chicago-produced dogs will be available nationwide this year. You’ll have to provide the toppings yourself.
Though outpaced by New York and L.A., Chicagoans pack away their share of franks, over 20 million a year. And Chicago is a city where less is not, in fact, more — hence the perfect venue to take the wiener’s simple Coney Island styling and go nuts.
A proper Chicago dog needs be dragged through the garden, as you might tell your vendor: You take a Vienna Beef sausage, nestle it in a poppy-seed bun, then add mustard, relish, chopped onion, tomato, pickled peppers, a dash of celery salt and perhaps a pickle spear or two. Hold the ketchup. A hearty handheld meal.
As with any perfect food, exact ratios and sources and preparations are up for debate. And yes, we know New Yorkers allege that Chicago’s red hots are overladen, while the Second City loves to mock the Big Apple’s weenies as wimpy and wan.
We’ll save that endless battle (for pizza) and simply acknowledge that Chicago’s chock-full approach is a perfect summer reminder that sometimes there’s no place better to eat than the street. Except maybe at the ballpark.
8) Chile verde (New Mexico)
State flag? Sure. State bird? You bet. And since 1996, New Mexico has prided itself on having an officially proclaimed state question: “Red or green?”
Jake Schoellkopf / AP
A customer at Chile Traditions in Albuquerque, N.M., sorts through a pile of Sandia Hots. Summer brings the chile harvest to New Mexico, with plenty of the fresh green chiles destined for the pot.
The reference, of course, is to chile sauce or stew. And while we don’t mean to take sides (I guess we’d order “Christmas,” a little of both) there’s something about New Mexican chile verde that not even chili-loving Texas can trump.
Chile peppers themselves (New Mexico’s state vegetable, needless to say) have grown there at least since explorer Don Juan de Oñate brought them in 1598 on his trek to extend the Camino Real.
Oñate was ultimately banned from New Mexico for abuses of power, but the pungent pods remained.
Whether you choose red or green, it’s from the same fruit — usually a robust form of the New Mexico chile like the popular “6-4,” not the milder version formerly called Anaheim. Green chile is made from fresh pods, while red is made from riper, dried pods. Recipes vary, but garlic and onion are usually key, and perhaps meat if you’re making a stew.
Fresh from the plant, green chile can be deceptively hotter than red. And with harvest due in about a month, it’ll soon be prime time for a bowl or two in New Mexico, where they understand that chile verde is so good, it should go atop nearly everything. Though we wouldn’t say no to red.
9) San Francisco sourdough (California)
The use of a sour starter for bread predates not only San Francisco but most of European history. Yet its American genesis came during the 1849 California gold rush, when baker Isidore Boudin baked French bread in San Francisco and sold it to miners headed for the hills of what had not quite yet come to be known as the Golden State.
Rather than pack yeast into the wilderness, prospectors could take a bit of starter along with them and keep reusing it to bake their own bread. John Mariani writes that “it was because of the bread’s popularity among miners that ‘sourdough’ became a slang term for the prospectors themselves and, later, by extension, all Alaskans,” since the city by the bay was also a jump-off for the later Yukon gold rush.
The tang of a proper San Francisco sourdough is unmistakable, as is the thick crust and irregularly holed interior. Similar breads can be replicated anywhere, of course, but residents often claim the Bay Area possesses a climate unique to help the necessary starter bacteria flourish. (Indeed, some microbiologists finger a helpful culprit called Lactobacillus sanfrancisco.)
Astoundingly, the Boudin bakery still survives to this day — claiming to use a portion of the original “mother” starter that began it all. But other contenders abound, like Berkeley-based Acme Bread. L.A.’s La Brea Bakery even caused a stir when, in 1997, the editors of the San Francisco Chronicle picked its parbaked sourdough baguette over local offerings.
No matter. San Francisco has indelibly set the sourdough bar. Sit at the waterside Ferry Plaza, take an unadorned bite of the city’s original culinary trademark, and wonder why Americans ever settle for plain old white bread.
10) Olympia oysters (Washington)
Sometimes a food comes back from the brink. The Olympia oyster offers one of those happy stories.
At least it might.
Steve Ringman / Seattle Times via KRT
Tiny Olympia oysters are a delicacy that almost vanished forever. Even now, only farmed Olympias may be eaten.
Once abundant in Northwest waters, this little bivalve (Ostrea lurida) was sought out by native tribes and settlers alike. Native from southern Alaska to Baja California, they thrived in the shallow tidelands of the Washington coast. Timber ships in the mid-1800s regularly carried them south to San Francisco, ushering in the Northwest’s reputation as a shellfish haven; still more were shipped to Seattle.
Production soared by the 1890s, then fell off in the early 20th century as waste from pulp mills and other pollution dwindled oyster stocks. As harvest of the Olympia dropped by 90 percent, oyster farmers imported non-native species like Pacific and virginica (Eastern) oysters to replace them. Those larger oysters crowded out their smaller cousins, and predators like the Japanese oyster drill, a snail, did further damage.
In 1998, Washington began a dedicated program to reseed wild oyster beds with the Olympia. At the same time, commercial farmers in southern Puget Sound carefully began to raise and harvest the Olympia for commercial sale in their own beds — resulting in a curious twist: Eating the Olympia can actually help fund its return.
It’s not quite a success yet. Olympias are still being harvested in miniscule numbers, though a similar restoration is under way in San Francisco Bay and aquatic conservationists like the Blue Ocean Institute are optimistic.
The oyster itself is a diminutive gem, from the size of a quarter to a half-dollar, subtle and slightly sweet when eaten raw, with an occasional metallic bite at the end. It’s a less filling, more delicate experience than slurping down a meaty virginica or Kumamoto. But for shellfish lovers, it’s an experience not to be missed — one that nearly vanished forever into the muddy annals of American cuisine.

Source: http://today.msnbc.msn.com/id/8392312/ns/today-foodwine/

Although the Philippines is not generally known for its culinary excellence, frequent travelers and experienced tourists know where to find world-class fine dining restaurants in and around Manila. One of the best destinations and most frequently visited place for visitors looking to wine and dine near Manila is Clark, Pampanga which is just 70 minutes from Manila.

Yats Restaurant & Wine Bar is general regarded in the Philippines as the best fine dining establishment in the country. Wine Spectator Magazine’s gave out Restaurant Wine List Best of Award of Excellence to 788 restaurants in the world. Yats Restaurant is the only one in the Philippines to receive this award in recognition of its famous 2700-line restaurant wine list that has attracted many wine lovers to visit Clark Pampanga frequently to wine and dine.

Although it is a famous fine dining restaurant with an award winning 3000-line restaurant wine list, Yats Restaurant is also a popular restaurant for family with children. Aside from French Mediterranean haute cuisine, this restaurant also serves healthy food and the best vegetarian cuisines in the Philippines. Private dining rooms are also available in this restaurant for business and personal meetings of 4 to 20 people.

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

America’s indigenous people, and the foods they grew, hunted, and gathered, have not only shaped modern American food, but also cuisines all over the world. Here you’ll find dishes that were enjoyed by the Native Americans, as well as modern recipes using these American ingredients.
Pumpkin Seed Granola Recipe
Granola is amazingly simple to make, and significantly cheaper than those “gourmet” varieties sold at the local health food store.
Creamy Corn Custard Recipe
This corn custard recipe is light, but still rich and satisfying. It makes a wonderful side dish for all kinds of meats. Since this corn custard is so soft and creamy, texturally, it makes a great match for things like barbecue pork, grilled steaks, and fried fish.
Pickled Green Tomatoes Recipe
Green tomatoes make a great pickled vegetable, and can be used as a garnish for all kinds of sandwiches.
Blueberry Corn Muffins Recipe
These blueberry corn muffins are an American classic.
Irish Potato Soup Recipe
This traditional Irish potato soup recipe comes compliments of celebrity chef Sandra Lee, and would make a great addition to your St. Patrick’s Day menu. This potato soup can be a first course, but is more than satisfying enough to be served as a meal all it’s own.
Spicy Orange Bison Meatballs
Bison is a low-fat, full-flavored, and delicious change of pace from the usual beef in this meatball recipe. The spicy orange glaze works so well with the subtle gaminess of the buffalo meat, but you can also use beef if you like. This meatball recipe can be served equally well as an appetizer or entrée.
Butternut Squash Dumplings with Sage Brown Butter
These butternut squash dumplings are basically a half moon-shaped ravioli made with wonton wrappers for an easy and elegant meal. The filling is a simple, rich butternut squash puree that pairs perfectly with the nutty brown butter and sage sauce.
“No Knead” Pumpkin French-Style Bread Recipe
If you’ve never tried a no-knead bread recipe before, this is a great one to start with. It has to rise overnight, but it’s so good, it’s well worth the wait. A little pumpkin gives this bread a great color, and very subtle earthy flavor.
Black Bean Corn Chowder Recipe
If you’re a fan of hearty soups, this black bean and corn chowder recipe is for you. The sweet corn is perfect with the black beans, and the chipotle pepper gives this chowder a nice kick.
Pumpkin Chocolate Chip Cookie Recipe
The all-American chocolate chip gets a seasonal makeover in this delicious pumpkin chocolate chip cookie recipe.
Cranberry and Apple Stuffed Acorn Squash Recipe
This very simple cranberry and apple stuffed acorn squash recipe makes for a delicious, colorful side dish for any special holiday dinner. This was adapted from a stuffed acorn squash recipe from Elena at Elana’s pantry.
Pumpkin Bundt Cake Recipe
This pumpkin bundt cake recipe is moist, soft and very easy to make. Unlike most pumpkin cake recipes, this one is not heavily spiced, so the pumpkin shines through.
Frosted Pumpkin Doughnut Recipe
Tired of all those healthy pumpkin muffin recipes? Then try this great frosted pumpkin doughnut recipe! Whether for a casual Halloween party, or fancy autumn brunch, these pumpkin doughnuts will impress.
Easy Tamale Pie Recipe
This tamale pie recipe is one of the great American casseroles. Spicy beef, sweet corn, and cheese, sandwiched between layers of corn bread. This tamale pie is simple to make, and uses Jiffy corn muffin mix to speed things up.
Five Fresh Recipe Ideas for Sweet Summer Corn
There is nothing better than freshly boiled corn, slathered in butter, sprinkled with salt, and eaten right off the cob. It’s truly one of life’s great pleasures. But, by the middle of summer it’s starting to lose it’s magic – a classic case of too much of a good thing. Here are a few fresh ideas for enjoying this sweet summer treat.
Fresh Corn Salsa Recipe
This fresh corn salsa recipe really makes for a colorful change of pace from regular salsas. The fresh corn gives the salsa a wonderful texture and sweetness. Corn salsa can be used with any recipe that calls for regular chunky-style salsa.
Grilled Corn on the Cob with Garlic Soy Glaze
This super-simple garlic soy glaze recipe really brings out the natural sweetness of grilled corn. If you like, you can add some hot Asian chili sauce for an extra kick. This glaze recipe is also great brushed on other grilled vegetable.
Fresh Sweet Corn Fritters Recipe
This easy sweet corn fritter recipe is a great way to enjoy summer’s bounty of fresh corn. These corn fritters can be a snack, or a tasty side dish for barbecued meats.
Fresh Sweet Corn Taco Recipe
This fresh corn taco recipe is an excellent way to use up leftover grilled meats. The sweet, slightly crunchy fresh corn pairs perfectly with chopped pork, chicken or beef. This soft taco recipe is fresh, fast, and festive.
Five American “Super Foods” for Better Health and Delicious Dining
A list of five “super foods,” indigenous to America, that you should be eating and enjoying regularly for better health. Experts have used the term “super foods” to describe various edibles that are significantly higher nutritionally than most other foods. They are generally higher in essential nutrients, vitamins, fiber, and/or antioxidants. This list also links to five great recipes which you can use to enjoy these beneficial foods.
Creamy Chive Garlic Mashed Potatoes
This mashed potato recipe is perfect for those times when plain mashed potatoes just won’t do. Unlike many garlic mashed potato recipes, this version cooks the garlic with the potatoes for a more mild, sweeter flavor.
Turkey Noodle Casserole
Turkey noodle casserole is simple to make, and is a great way to use up leftover turkey.
Orange Cornmeal Cake
The sugar topping gives this old-fashion orange cornmeal cake a nice crunch, and the orange flavor works perfectly with the subtle sweetness of the corn. This orange cornmeal cake recipe is perfect for a brunch buffet.
Wild Alaskan Salmon Salad
Bump up your protein and Omega-3 intake with this delicious tuna alternative. Wild Alaskan salmon salad is a great make-ahead dish, and it packs more flavor than regular old salad spreads.
Easy Avocado Lobster Rolls – Video Recipe
You can make your lobster rolls a little healthier by adding avocado to them instead of mayo. See how to make quick and easy avocado lobster rolls on toasted buns.
Garlic-Studded Buffalo Roast
Many higher-end grocery stores now sell buffalo meat right along side beef in the butcher case. Buffalo has a mild, delicious flavor and has only half the cholesterol of beef. This garlic-studded buffalo roast recipe is a great way to enjoy this healthy meat.
How to Make Johnnycakes – Video Recipe
Johnnycakes were America’s first pancake. After tasting the delicious combination of the cornmeal cakes, bacon, and maple syrup, you’ll understand why this heirloom recipe has been handed down for over 300 years.
Buffaloaf – Buffalo Meatloaf
Most large supermarkets now sell ground bison or buffalo meat. This very healthy alternative to beef has 50% less cholesterol, and contains none of the hormones, and antibiotics that cattle sometimes receive. It’s also delicious, and makes a great meatloaf recipe. The sautéed mushrooms gives this meatloaf a great flavor and moist texture.
10-Minute Vegetable Chili
You won’t miss the meat in this great vegetarian chili recipe. This vegetable chili is healthy, delicious, and super fast to make.
Johnnycakes
Johnnycakes were America’s first pancake. After tasting the delicious combination of cornmeal cakes, bacon, and maple syrup, you’ll understand why this heirloom recipe has been handed down for over 300 years. Johnnycakes are also known as jonnycakes, journey cakes, and Shawnee cakes.
Spicy Jalapeno Cornbread with Honey Lime Butter – Video Recipe
This Southwestern recipe has a wonderful balance between the heat of the peppers and the sweetness of the cornbread. Top the cornbread with honey lime butter for a mouthwatering treat.
Maple Cornbread
This cornbread recipe uses maple syrup to add flavor and moistness.
Spicy Buffalo Chili
This spicy chili recipe uses buffalo, or bison meat, instead of the usual ground beef. Buffalo chili is lower in fat and calories than a beef chili since buffalo are a leaner animal. Native Indians were cooking bison and chilies for centuries before “chili con carne” became the popular American food it is today.
Buttermilk Cornbread
This cornbread recipe is more on the moist and tender side than the dry and crumbly texture that many traditional recipes feature. This is a very easy to make cornbread recipe that always gets rave reviews.
Turkey and Cheddar Meatloaf
This great turkey meatloaf recipe uses the addition of cheddar to make a rich and delicious meatloaf that will make you forget all about ground chuck! If you think all turkey meatloaf recipes are dry and boring, give this one a try.
Spicy Turkey and White Bean Chili
You’re going to love this delicious, low-fat, and full-flavored turkey chili recipe. The subtle, smoky heat of the chipotle works so well with the white beans in this easy-to-make chili. If you thought using turkey meant sacrificing flavor, give this chili recipe a try.
Turkey Chili
Lower fat doesn’t mean lower favor in this delicious turkey chili recipe. You might make this the first time because it’s low-carb, and low-cal, but you’ll make it again because it tastes so good!
Buttermilk Jalapeno Cornbread
This great buttermilk jalapeno cornbread recipe has just the right balance between heat and sweet. Also, this cornbread has no baking powder, which gives many cornbread recipes an aftertaste. If you don’t like jalapenos, feel free to leave them out and this moist, easy cornbread recipe will still come out wonderfully.
Fat-Free Kale and Sweet Potato Soup
It’s hard to come up with a more nutritious soup recipe than this fat-free kale and sweet potato soup. No butter or oil is needed when you’re using the delicious combination of satisfying sweet potatoes and the flavorful kale. Not only is this fat-free soup nutritious and tasty, it’s incredibly easy and fast to prepare. Both the main ingredients are on many of the “super foods” lists and this kale and sweet potato soup is a great way to enjoy them.
Avocado and Grapefruit Salad with Yogurt Dressing
This colorful, healthy avocado and grapefruit salad recipe features an exciting array of tastes and textures. It has peppery arugula lettuce, a simple and light yogurt dressing, sharp curls of Parmesan cheese, and toasted pine nuts. These ingredients really go wonderfully with the silky avocado, and the sweet and tangy grapefruit.
Sweet Potato Steak Fries
So simple and delicious, these sweet potato fries are a great way to enjoy one of nature’s most nutritious foods. Since these are done in a hot oven, they don’t need lots of oil to “fry.” These sweet potato fries are great with burgers, steaks and almost anything else you would serve with regular fries.
Blueberry Crisp
Is there a better way to enjoy blueberries than a blueberry crisp? The dark, sweet-tart berries and that chewy, crisp top is one of the great combinations of all time. This blueberry crisp recipe is a tasty way to get these nutritious berries into your diet. Blueberries are on all the “super foods” lists due to their high levels of anti-oxidants. This is delicious and good for you!
Pumpkin Seed Pesto
This simple and healthy pumpkin seed pesto recipe is delicious used as you would any pesto recipe; to top a piece of fish, tossed into hot pasta, or stirred into a soup. Pumpkin seeds are one of nature’s most nutritious foods, and this delicious pesto recipe is a great way to eat them!
Circleville Pumpkin Chili Recipe
This great chili recipe was adapted from one served at the famous Circleville Pumpkin Show in Ohio, which is one of the biggest pumpkin shows in the country. This pumpkin chili recipe is just one of countless ways pumpkin is used at this annual event.
Spicy Roasted Yams with a Lime and Chipotle Glaze
This step-by-step recipe is low in fat, high in flavor, and very easy. It’s a great side dish for so many things; from those barbecued ribs in summer, to your Thanksgiving turkey in the fall.
The Mythical “Three Sisters” of Native American Cuisine
Dating back thousands of years, the story of the “three sisters” is one of the world’s most interesting farming and food success stories.
Wild Rabbit Stew
Rabbit was a popular protein for many Native American tribes. This was a very typical recipe, especially in the southwest, and would have been adjusted according to the local ingredients.
Succotash
A simple, tasty, and incredibly healthful combination of the Native American’s “Three Sisters,” corn, beans, and squash. This simple stew sustained these Native tribes for thousand of years.
Wild Rice
American wild rice is not true rice, but actually the seeds of a variety of wetlands grass. The variety most commonly grown and served today is called Northern wild rice, and is native to the Great Lakes region of America.
Classic “Cast Iron” Cornbread
Until you try this recipe you’ve never really had true American corn bread before! By the way, this is just one of the many great reasons to own a cast iron skillet.

Source: http://americanfood.about.com/od/nativeamericanfoods/Native_American_Food_and_Recipes.htm

The location is convenient for visitors to go out of town from Manila in a short getaway with family and friends traveling north to Angeles City Clark Pampanga. Traffic along the North Expressway NLEX is always light and the new Subic Tarlac Clark Expressway ScTex takes visitors straight into Clark Freeport without going through any towns and cities along the way.

Residents of Manila travel north to Clark Pampanga to swim at Clearwater Beach Resort, unwind and relax for family bonding at hotel lake picnic grounds. Fine dining Yats Restaurant offers sumptuous cozy Christmas dinner, for wine lovers, Clark Wine Center provides exciting shopping options.

Residents of Manila, tourists from Hong Kong, Macau, China, Korea and Taiwan arriving in the Philippines looking for famous restaurants serving good food and fine wines travel out of town towards the north to wine and dine in fine dining restaurants in Pampanga, Angeles City, Clark. Highly recommended rest bar and fine dining restaurant near Manila is Yats Restaurant & Wine Bar in Clark, Philippines.

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Humous Quips, Brutal Attacks, and Embarassing Observations on American Food

“I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art.”
- Isadora Duncan

“You can travel fifty thousand miles in America without once tasting a piece of good bread.”
- Henry Miller

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, Tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”
- Henry Miller

“A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die.”
- Mark Twain

“We have the best raw materials in the world, both quantitatively and qualitatively, but most of them are ruined in the process of preparing them for the table.”
- H.L. Mencken

“Another peculiarity of this country is the absence of napkins, even in the homes of the wealthy. Napkins, as a rule, are never used and one has to wipe one’s mouth on the tablecloth, which in consequence suffers in appearance.”
- Baron Louis de Closen

“If you’re going to America, bring your own food.”
- Fran Lebowitz

“The Americans are the grossest feeders of any civilized nation known. As a nation, their food is heavy, coarse, and indigestible, while it is taken in the least artificial forms that cookery will allow. The predominance of grease in the American kitchen, coupled with the habits of hearty eating, and the constant expectoration, are the causes of the diseases of the stomach which are so common in America.”
- James Fenimore Cooper

Source: http://americanfood.about.com/od/whatisamericanfood/a/afquotes.htm

As Manila becomes more congested and pollution becomes frustratingly intolerable, many families opt to spend a few quality nights and relax in this hotel in Angeles City Clark Pampanga.

Comparison of crime rates between Philippines Angeles City and Clark Pampanga sheds light on the difference between the twin cities of Pampanga. Regular guests of Angeles City Hotels begin to migrate on base into hotels inside Clark Philippines not only for peace and quiet but peace of mind and a sense of safety and security.

While in Clark, it might be a good idea to enjoy an evening of wine-and-dine in the fine dining Yats Restaurant and Wine Bar that features an award winning 2700-line wine list. It is located in Mimosa Leisure Estate of Clark Freeport Zone.

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Can you imagine the various cuisines around the world without these ingredients?
Filed In:
1. What is American Food?
No tomatoes in Italy? No vanilla in France? No potatoes in Ireland? Yes, the entire culinary landscape of the planet would be completely different if it wasn’t for these native foods. By the way, for the sake of this list we are using the term America in the larger geographical context, to include North, Central, and South America.

Avocado
The avocado is the pear-shaped fruit of a tree native to Mexico and Central America. There is evidence it has been cultivated in Central America since 5,000 BC. The Mayans believed the avocado had magical powers and was an aphrodisiac. In fact, the name comes from the Aztec word for this fruit “ahuacat” which means “testicle.”
Avocado’s amazing silky texture is due to its high fat content of over 20%. Even though high in fat, it’s the beneficial mono-unsaturated type. Sailors used to call avocados “butter pears” and actually used the flesh as one would use butter. California is the largest producer of avocados in America. While there are many varieties grown, the most popular is the “Hass” variety.

Try this avocado and grapefruit salad.

Chili Pepper
Chili peppers, both hot and sweet, are a common ingredient in almost every major cuisine worldwide. It’s hard to image a time when there were no peppers in Asia, or Europe, but it all began over 10,000 years ago in the Americas. Peppers were clearly one of the first crops grown by the Native Americans. From Peru, up to New Mexico, these prehistoric people grew chili peppers for both their culinary, and medicinal benefits.
Christopher Columbus is credited with naming them “peppers” because he thought they tasted like Asian spice (the peppercorn variety). After being brought back to Europe they quickly spread around the globe, especially thriving in the tropics.

Without chili peppers, there wouldn’t be any chili recipes!
Chocolate
Can you imagine a world without chocolate? It is a scary thought. It’s produced from the seeds of the cacao tree, which is native to South America. Cacao has been grown for over 3,000 years in Central America and Mexico. The Maya and Aztecs cultures both used the cacao beans, but it was not the sweet treat we think of today. It was fermented and made into a drink that was often flavored with chili peppers as well. Our modern chocolate is made from cocoa, which produced from the roasted, and ground, cacao beans.

What better way to experience chocolate, than a triple chocolate cake recipe?

Corn
Native Americans were cultivating “maize” in what is now Mexico over 5,000 years ago. The term “corn” was actually a generic English word for any granular particle, most often used when referring to other cereal grains. The early English settlers called the Native tribe’s staple crop “Indian grain,” then “Indian corn” which was later shortened to just “corn.” Corn was vital in the survival of the first European settlers, as it produces much more grain from an acre of land than any other crop, and can be eaten fresh and stored for long periods dry.

This corn chowder has been a favorite since colonial times.

Papaya
I wonder how many people in Thailand realize that their national dish “Som Tam,” which is a sweet and spicy salad made from unripe, green papaya, is based on a fruit that was originally cultivated in tropical America thousands of years ago. You say you’ve never had papaya? Chances are you have, since an enzyme called papain, which is extracted from papaya, is the most common ingredient in all those tenderizing meat rubs you’ve been seasoning you’re T-bone with!

Peanut
There is evidence that peanuts were domesticated in South America over 7,00 years ago. To a cook, a peanut is certain nut, but to a botanist it’s technically a “woody, indehiscent legume.” That’s right it’s really a bean. Somehow “woody, indehiscent legume” butter and jelly sandwich doesn’t have the same ring to it.
Today, China is the world’s largest producer of peanuts. It was brought to China by the Portuguese in the 1600′s, and became a very popular addition to many dishes, as anyone who frequents Chinese restaurant knows.

Pineapple
The word “pineapple” was originally an old European term for what’s now call pinecones. When the explorers discovered this fruit in the American tropics, they called them “pineapples” because they thought they looked very similar. Like papaya, pineapple also contains an enzyme that breaks down protein, which was used by the Native Americans to tenderize mea

Potato
This starchy tuber’s origins are traced back to the prehistoric mountains of Argentina. It eventually migrated up through all the Americas and was eventually taken back to Europe where it found many homes, Ireland being the most famous. While there were originally only a handful of varieties cultivated, today there are over 5,000 varieties. Interestingly, the commercial varieties that Americans currently enjoy were actually developed in Europe.

Check out these great “gourmet” mashed potato recipes.

Tomato
The exact dates and location of the first tomatoes are still debated, but most sources agree it’s indigenous to South America. The Mayans were the first people we know used the tomato to cook with. It was spread throughout Europe and the rest of the world via the Spanish explorers.
It took a while for the tomato to become accepted as a food in colonial America, where many held on to the old belief that the plant was poisonous. It is part of the deadly nightshade family of plants. They were commonly grown as ornamental plants for their bright fruits and dark green foliage. Can you imagine life without pizza?!

Vanilla
Vanilla, originating in Mexico, is produced from the long, thin pods of an orchid plant. The name is derived from the Spanish term for “little pod.” The French fell in love with the vanilla bean and planted it in their tropical colonies, such as Madagascar, where most of the world’s vanilla beans are now grown. The Aztecs considered vanilla an aphrodisiac, and that reputation has survived to this day.

Source: http://americanfood.about.com/od/whatisamericanfood/tp/Foods-America-Gave-the-World.htm

Pampanga is an important province of the Philippines slated to be the next business and tourism center of the country. Already international traffic prefers the Clark International Airport and tourists find Clark Freeport Zone easier to get around than Manila. Safety, low crime rate, no traffic and low pollution levels all contribute to making Pampanga Angeles City Clark Freeport Zone a preferred destination for local and international tourists.

Clark is gradually becoming famous for its dining scene. World-class fine dining restaurants, cozy family resto bars and pubs as well as comfortable wine bars are available in Angeles City Clark Pampanga. Wine shops like Clark Wine Center offers exciting shopping for wine lovers coming to buy wine in Clark Freeport.

Clark is fast gaining the reputation from frequent travelers as a highly recommended tourist destination as well as a wonderful location and vacation spots for residents of Manila and Subic

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com