With the International School of Manila’s aim to showcase the talents of ISM’s student body while helping the Filipino community through financial support for the less fortunate, a music competition will be held on January 16, 2016 and February 13, 2016.
In connection with this 14th annual Battle of the Bands (BOB) competition, Old Swiss Inn Restaurant joins the event as oneof the major sponsors. “We are honored to lend a hand for this charitable endeavor of an international school in the country” says the new Operations head, Ms. Kai Palomares.
The Battle of the Bands is a yearly music competition that is organized by a group of dedicated students of International School of Manila.
Let Thanksgiving be about giving thanks and not worrying about what food to prepare. Let Old Swiss Inn do the hard work! Our roasted Butterball turkey (5-5.5kg) is good for 12-15 people and comes with cranberry jelly and a special stuffing of chorizo, ground beef, apple, bread, raisins, celery, carrots, mushroom, cashew nuts, walnut and whole olives. P5,800.
Please give us 4 days advanced notice.
Schedule of fumigation/pest control on Nov. 3 and 17, 2015 we are closed from 1am to 5am.
Old Swiss Inn participates in a cause by creating great food made with locally grown mushrooms for the whole month of October 2015 in support to the 3rd Mushrooms Go Pink PH Breast Cancer Awareness Campaign.
Get social and spread the awareness by taking photos of our mushroom dish and post your photos on Facebook, Twitter, and Instagram, using the hashtag, #MushroomsGoPinkPH
See more at http://www.mushroomsgopinkph.com/
Swiss food can be bought with your P11.00! Yes, exclusive dining is sometimes cheap! This happens every year at Old Swiss Inn. Make a reservation before Monday by showing your completed Gruzi card and dine like a king!
Two nights to go before this cheapest, yet exclusive bite of the year will commence- Price Rollback!
Who cares about inflation? We’re rolling back our prices to the 1940s! So, be ready on the night of August 31, 2015!
Photo credits to Mr. Tom Howard
Who else here knows the origin of Old Swiss Inn’s Chocolate Fondue? Well, Chocolate Fondue is not Swiss, but American!
The Chocolate Fondue is a special recipe of a long-lost restaurant in Manhattan, New York called Chalet Suisse. It was the owner of the restaurant named Konni who wanted to create some noise around upon the launching of his restaurant’s new place at Fifth Ave in 1960s. During that time a Swiss-based chocolate company was about to launch a chocolate product called ‘Toblerone’, from that Swiss chocolate, Konni got the idea of making a sweet fondue. The fondue was made up of high-end basic materials such as heavy cream, Toblerone, and Swiss firewater-Kirsch. That was how the chocolate fondue was born.
To experience today’s local version of Chocolate Fondue, visit Old Swiss Inn restaurant! Our Chocolate Fondue has the same taste of yesterday’s.
Making your own marshmallows at home is a sweet way to let your kids enjoy what they love. And we are sure that they will enjoy homemade marshmallows more compared to the commercial ones which are sold in the grocery. What we have here is an easy way to make your own marshmallows. Your kids will definitely love this!
In case you already perfected your homemade mallows, you should also try our home made marshmallows too. Amp up the goodness with our Chocolate Fondue. Bring your kids and visit us at Old Swiss Inn Restaurant!
Below is the way to make your own Marshmallows:
- Vegetable oil, for brushing
- 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
- 3 cups granulated sugar
- 1 1/4 cups light corn syrup
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 1/2 cups confectioners’ sugar
- Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
- Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
- Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
- Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
- Sift 1 cup confectioners’ sugar onto a work surface. Unmold marshmallow onto confectioners’ sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners’ sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.