If you must know, my family and I have been eating CENTURY TUNA for decades now. Personally, it’s one of those canned goods I like on my sandwich, or as simple as rice toppings and appreciate it more on some dishes. I like my Century tuna flakes or chunks in brine, oil, water, hot and spicy and their flavored variants of Mechado, Bicol Express and the like. So when this brand came out with their newest innovation, adding to their line of products a few weeks back, I was one of those many who became so curious of how it’s going to taste like.
I love corned beef particularly a local brand and Century tuna a lot like I love eating; and I honestly never thought that these two can make a great fusion and can transform any instant dining into a healthier experience and a little more edgy until they introduced CENTURY CORNED TUNA!
Saturday, 07 November ’09 – I went with my wife, Tina and our 5-year-old son, Gabby to THE STOCK MARKET (the restaurant, not the stock market we all know! It’s called as such because it’s where Del Monte showcases its stock of products from salad dressings to fruit juices etc.) at Bonifacio High Street in Fort, Global City in Taguig City for the CENTURY CORNED TUNA BLOGGERS’ COOK OFF.
We were served with these plates and a choice of iced tea or lemonade…
The sandwich and the pasta was made better with what else but Century Corned Tuna. 
So did I cook? Did I participate in the ala Iron-Chef-Bloggers’ Cook Off? 
I was fortunate to be invited via e-mail last week as one of the (self-proclaimed) foodies and food bloggers to this event (Yes, this blog remains to be about my family and our adventures beyond dining!). My participation was upgraded to the next level when I was asked (via e-mail again) if I can sit as one of the…ehem, judges. 
Who says doctors &/or educators can’t be best food tasters critics ? We also have our own discriminating palates, LOL! 
Needless to say, I obliged.
The contest was lively hosted by celebrities JM Rodriguez and QTV QUICKFIRE Chef-Mom Rosebud Benitez (my family is a fan of her cooking show).
Here are the ingredients that the bloggers had to include, but not necessarily all, as they were tasked to prepare an appetizer and an entree per team.
While the food bloggers in Team A and Team B were busy preparing for their dishes…
my name was called by the hosts as one of the GAME participants! C’mmon, can you spot me ?
While I was busy guessing the condiment as we taste it blind-folded, our adorable son, Gabby was busy too posing for the cam Isn’t he the cutest 5-year-old kid? You cannot agree less and I cannot blame genetics, hahaha!
My fellow foodie-bloggers made sure that their pasta was cooked al dente! I’m no chef but I follow my own rule of no-cooking-beyond-ten-minutes to make it pasta-perfect! It usually works.
While waiting for their contest-entries, my co-judge, Ariel was so generous to take our pic with the 2009 Century Tuna Superbod Model Winners…(papasa na din ba kaming Tuna models? hehehe )
On with the judging thing… Team A and their starter…
Team A’s appetizer was canape made of soft white bread topped with Century Corned Tuna on slices of tomato with asparagus. Their main dish was…
Fusilli in olive oil highlighted by the main ingredient plus tomatoes and parmesan.
On the other table was Team B with their starter…
It was a salsa made of….pears! and pita tortilla with Century Corned Tuna filling ala quesadilla… and their entree was the bomb itself!
Tagliatelle in olive oil topped with the main ingredient, asparagus and chopped almonds. Believe it or not, it was delicious! Now, can you guess who won?
Judging was damn easy; given a set of criteria and my own gastronomic instincts, I believe I was fair enough for the two teams. It was a unanimous decision actually. And it was fun doing it
They’ve proved that they’re not only good on food blogging but knows culinary as well. And they did their best dishes with Century Corned Tuna!
There was a dinner buffet after the contest but we beg off as my family and I were still full. After I was given a token of box of 6 cans of Century Tuna Bangus Fillet Spanish-Style Gourmet, I thanked the people who invited me and politely exit to Timezone and Starbucks.
Sarap itong Century Bangus fillet! Try it too! I’ve never enjoyed bangus like this before.
Have you tried CENTURY CORNED TUNA already ? Grocery shelves are running out of stocks.
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Thank you to the management of Century Corned Tuna and all the people behind this event particularly Mr. Christopher Santos (not my relative) for inviting me here. Salamat !
It’s not our first time to dine at JOHN AND YOKO in Greenbelt 5, Makati City. We’re also quite familiar with the other themed restaurants within its group of companies- 
JAPAELLA, PhP 378+. One of Spain’s well-loved dishes was twisted anew with generous slices of chicken teriyaki, bite sized chorizos, my favorite prawns topped with nori strips. These ingredients rest on the most flavorful rice I’ve tested. Japaella also won my wife’s discriminating taste; we’re one in saying that we’ll definitely have this again next time we visit John and Yoko. Did I tell you it comes in enormous serving that’s good for 3 pax? But since it was just perfect for our appetite; I don’t think Tina and I would share it with other friend/s or relative/s, LOL 
EBI TEMPURA, PhP 368+ /5 pieces. Our son nearly finished the entire plate! He had 4 out 5 of those battered prawns. He must be so tired and hungry then or it must have been that delicious for him, or he just really favored it over other Japanese yummies on our table. But I know he also likes kani (crab). He enjoys dipping them on tempura sauce. As for my two-cents worth, it may not be the best tempura in town but heck, Gabby was satisfied so we like this too.
IKA LINGUINI IN TOMATO CREAM SAUCE, PhP 228+. This was my brother’s choice and because of its large serving, of course he had no choice but to share it with us. 
CHISAU RICE, PhP 208+. Tina ordered this bowl of rice+mushroom+chicken and nori strips. As she puts it, “Masarap naman.” but you know now that she likes my order better than this. 
ICED TEA in BLUE (Dalandan), RED (Calamansi), GREEN (Lime), PhP 108+ each/refillable servings. I like my glasses in BLUE and its flavor doesn’t disappoint.
CLASSIC CAESAR SALAD, PhP 110 +. Crisp romaine lettuce, bacon bits, crunchy croutons served with Caesar dressing. 
QUATTRO FORMAGGI (Four Cheeses) 8″ pizza, PhP 165 +, also available at 12″ at PhP 335+. This thin crust pizza has no toppings but parmesan, fontina, mozzarella and ricota. Sarap!
PESTO (original price PhP 145 +). Made of basil, cashew nuts and parmesan cheese in olive oil. Pesto tops my list of favorites of all pasta dishes. Joey Pepperoni’s may not be the best pesto I’ve tasted but it’s not bad either. I like it.
CARBONARA (original price PhP 155 +). Pepper cream sauce and bacon bits in spaghetti. Joey Pepperoni Pizzeria’s version of this usual pasta got my wife’s vote, considering her discriminating taste. It’s best eaten immediately after served so as to avoid the pasta being dried as it can absorbs the creamy sauce in a few minutes.
BOLOGNESE (orginal price at PhP 175+). Classic meat sauce. It isn’t as good as the other two but then again, perhaps it’s just me.
FROZEN CAPPUCCINO MUD PIE, PhP 90 +. This definitely is one of the reasons to visit JP again. It’s so delectable that we find it hard to resist. Satisfied the sweet tooth in all of us, hands down. It’s enormous serving and cheap price gives everyone a chance to enjoy life’s simple pleasures 
OPINION COUNTS…