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Batch 2 of Flair Tenders Contenders@ Pueblo
Party spells at Pueblo as another night of cocktails, fun and excitement has happened. Pueblo’s second batch of flair tenders has already been introduced last March 21 as they showed off their signature moves.
Five HRM students of Manuel S. Enverga Uiversity plus one freelancer performed and swagger on their flair tending moves. Even the night was still young; the late at night band has started its first set enticing the guests to sit in at the beach front as it started to jam packed.
As the program opens up, the flair tenders thrilled the audience as they gave trials of their skills. Not to mention those contenders who chose using live bottles.
The air was filled with laughter when RMToti facilitated the beer drinking contest for men and cocktail shots for women.
Another set of flair tenders will be showcase this coming Saturday March 28, 2009 at the cocktail weekends. For those members and guests who wanted to reserve their seats early on please call Ms. Joyce at 660-2809 or 710-8910.
Candy features Pueblo
You shouldn't miss the April 2009 issue of Candy Magazine for they have featured Pueblo on their pages.
Reggae Month at Pueblo
August is Reggae month at Pueblo por la Playa, enjoy choice food prepared by our chef of the week.
For the first week Pueblo's Chef de Parte' in the person of Gilbert Palma will be in charge in showing off
his reggae food specialties. Among his food list are the the following:
Main Entree: Bugallon Chicken Fajitas
Roasted bell pepper, Jicama, onion with the sprinkle of garlic chicken, coated in tortilla. Served with aroma, Basil Pesto Salsa on the side.
Salad:Aroma Pasta Salad
Creation of Aroma with Fresh Basil dressing together with Penne pasta and cherry tomato on top
Dessert: Rock and Roll Cookies
Jamaican cookies with raisins, rocky and cinnamon on top
Chef Richard Alvarez will be in charge for the second week and for his
Main Entree:Junabel Chicken Curry in pesto sauce
Sautéed chicken seasoned with herbs and spices. Serve with spinach with 3 kinds of beans-green peas, chix peas and refined beans.
Appetizer: Rich Chili
Stuffed Chili finger in spiced beef inside, served with Japanese dip
Third week Chef is Gilbert Ignacio with hisMain Entrée: Arroz Ala Cabana
Sautéed ground beef with herbs, spices and coconut milk on top of steamed rice. Served with deep-fry banana Finish with sweet soy sauce
Executive Chef Marlon Linan is in charge on the reggae food on the 4th week with his spiced shrimp and avocado salad.
The said cuisine will be showcased on August 29 on its Reggae Lunch Buffet. For Dine in reservations and inquiry contact Ms. Joyce.