The patio doors inside the Zamora residence open up to a garden party setting late in the afternoon twice or thrice each month. It is something that Keri Zamora and her husband Francis like to do as a means of winding down with family and friends. “My afternoon parties or small get-togethers usually start at 4PM. Sometimes my husband would grill burgers, steaks and sausages for our friends while serving beer, wine and champagne. I see it as an escape from a hectic day, a breather. It’s that time of the day when you begin to relax,” says Keri.
When time permits, Keri whips up a dish or two like her signature Aligue Pasta. “It’s very easy to make and delicious,” she comments. She also has a list of favorite chefs and caterers on speed dial on times when there is little time to prepare. Included in this list are Chef Robby Goco (of Cyma and Green Pastures), Chef Gilbert Pangilinan (Kai Catering) and Pepitas.
Keri’s settings are decidedly simple. Before guests arrive for afternoon delights in her home, she typically takes one more look at the set up to ensure that everything is to the tee. “I think these throw pillows are a little too much. They were supposed to be part of the set up for guests to take home along with the plants that I placed on the plates. I think I’ll just hand them over at the end of the event,” she decides. While restrain is a quality distinct to Keri’s get-togethers, she shares that creating themes add to the joy of entertaining. “I enjoy doing research for a particular look and what food to prepare. I make sure my themes are different from the last party.”
Guests in the Zamora home are not only treated to good food, conversation and fine spirits, they also experience the warmth, affection and good humor of Keri’s brood. Her children often join the party a little late in the afternoon, entertaining guests with stories from their day in school or a recent visit to the dentist. Husband Francis, who is just as enthusiastic as Keri to dress according to theme, allows a few hours of “girl bonding time” for the ladies before walking in to celebrate the end of a long day or work week. “Later at night, Francis and his boys will most likely take over. That’s when we bring out the scotch,” jokes Keri.
SEE MORE PHOTOS FROM KERI ZAMORA’S TROPICAL THEMED PARTY…
ELEMENTS OF A HAWAIIAN INSPIRED AFTERNOON
Poke Bowls, Sushi Rolls and Spam Musubi
Ohana Hawaiian Poke Bowls
Fruit Candy Bouquet
Fruits in Bloom
Beverages
Homemade Fresh Dalandan Juice with petal garnish
Taittinger Brut Prestige Rose
Floral Arrangements
Angelicum Oda
Stemware
Faberge Crystal
Cutlery
Solingen
Flatware
Noritake Bone China
Gifts Tokens
Terrariums and throw pillows with tropical print details
SPAM MUSUBI RECIPE
Ingredients:
2 cups uncooked short-grain white rice
2 cups water
6 tablespoons rice vinegar
1/4 cup soy sauce
1/4 cup oyster sauce
1/2 cup white sugar
1 (12 ounces) container fully cooked luncheon meat or Spam
5 sheets sushi nori (dry seaweed)
2 tablespoons vegetable oil
Preparation:
- Soak uncooked rice for 4 hours; drain and rinse.
- In a saucepan, bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool.
- In a separate bowl, stir together soy sauce, oyster sauce and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.
- In a large skillet, heat oil over medium high heat. Cook Spam slices for 2 minutes per side, or until lightly browned.
- Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press.
- Wrap nori around rice mold, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices, 1 inch thick.)
- Musubi may be served warm or chilled.
Text by Bianca Salonga
Photography by Hubert Pacheco
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