Thursday, December 22, 2011

Workshop Series for History, Culture and Arts FEB 2012

Workshop Series for History, Culture and Arts
FEBRUARY 1-2, 2012 (Collections Management)
FEBRUARY 3-4 (Writing for Arts and Culture)

The Philippine Heritage Law encourages the preservation, enrichment, and dynamic evolution of a Filipino culture as well as conserve, develop, promote and popularize the nation’s historical and cultural heritage and artistic creations.

The Negros Museum, in cooperation with the Yuchengco Museum, Lopez Memorial Museum and Library, and EON Inc., will be hosting two seminar workshops on February 1 – 4, 2012 in line with the thrust of the Negros Museum to promote appreciation and awareness of Philippine and Negrense art, history, and culture. The Resource Persons are: Jeannie Javelosa (Curator – Yuchengco Museum), Dannie Alvarez (Museum Administrator – Yuchengco Museum), Niko Reyes (Business Development and Marketing Manager – EON Inc.), Mary Ann Pernia (Education Program Consultant), Ricky Francisco (Collections Management Consultant – Lopez Memorial Museum) and Peter Natividad (Collections Consultant – Lopez Memorial Museum).

We would like to invite the different tourism officers, museum workers and cultural workers who would greatly benefit from the workshops. Below are the Workshops that will be included in the Negros Museum’s Workshops Series for History, Culture and the Arts:

Workshop 1: Collections Management
February 1 – 2, 2012
Workshop Fees: P 3,500.00 inclusive of Workshop Certificates and Food

Open to all Museum Workers, Tourism Officers, Cultural Workers, Library Managers, Workers and Members of Arts, Cultural and Heritage Councils, Teachers of Humanities.

Introduction to Collections Management: 
What, why collections management
Areas and Topics
Basics of Preventive Conservation (Handling, Light, Temperature, Humidity)
Risk Assessment
Case Workshop; Permanent Exhibit
Artifacts Usage and Care
Condition reports
Loans & Donation Papers
Photography intro and demo
Cataloguing, Collections Policy, Creation of Policies

Workshop 2: Writing for Arts and Culture
February 3 – 4, 2012
Workshop Fees: P 3,500.00 inclusive of Workshop Certificates and Food

Learn how to share and write about these topics to a wider audience. Get an overview of the different fields and opportunities in writing about arts and culture--be it visual arts, architecture, theater, music, or design. 

Topics include: Communicating Culture, Overview of communications as a practice in museums/cultural institutions; Preparing a Press Kit;  Communicating via digital technology; Interfacing; Technicalities in Communications Marketing.

We sure hope that you would consider this important project for the 1st Quarter of the Year 2012. 
You may also contact us at The Negros Museum: 
(034) 476-8287 (PLDT Mobile) | (034) 708-5080
TeleFax:  (034)433–4764
Mobile Nos. :09213307861 (Smart)
09339603627 (Sun)
09154472885 (Globe)



*** If you wish you ask an official letter of invitation for your office or LGU, please call or message us with the addressee, position and the name of the company/organization/school/LGU.***

Saturday, December 10, 2011

Museum Shop turns into a CHRISTMAS Fun Shop!

Visit our Museum Shop at the Negros Museum
for your Christmas gifts as we fill our shelves
with one-of-a-kind and artsy gifts
for your loved ones!


Sunday, December 4, 2011

Tampisaw: A Watercolor Workshop by Edbon Sevilleno

Workshop on Watercolor Painting at the Negros Museum

Weekend Workshops at the Museum (WWM) of the Negros Museum is presenting “TAMPISAW”, a special visual-arts workshop on Watercolor Painting with Riyadh-based Negrense artist Edbon Sevilleno this coming January 14-16, 2012 at the PHINMA Main Gallery.

TAMPISAW is a Hiligaynon word which means “to frolic” or “playfully wade in the water” which aptly describes this 3-day workshop on Watercolor Painting is open to all watercolor enthusiasts. The first 2 days will be the workshop proper  and an open forum. The last day will be dedicated to plein air or open air painting together with invited veteran artists of Negros. Sevilleno will be sharing techniques he learned and discovered throughout his romance with the medium which he has been using for more than 25 years. 

Sevilleno is an advertising executive for 20 years now in the Middle East market. He studied Fine Arts at La Consolacion College – Bacolod and has served as ARFIEN President during his student years. A prolific visual artist, whose versatile talent made him acquainted with almost all the mediums in painting, and of course, watercolor as his medium of choice. He would like to emphasize the versatility of watercolor that  is handy that one can apply it on fine arts and applied arts such Advertising, Storyboards and Book Illustrations as well.  He has done 8 one-man shows and has joined countless group exhibits locally and abroad. He has worked as a book illustrator and comic strip artist since the early 80s, and until today he is doing graphic novels for  United States and United Kingdom market.

He spearheaded GUHIT PINOY, a group of OFW illustrators based in different countries like Kingdom of Saudi Arabia, United Arab Emirates, USA, China and in the Philippines. He is also one of the artists who organized Gamefowl Art of Negros naming the exhibit ‘BANGIS’ (Bacolod Negros Gamefowl Artists) which brought more than 60 artworks by 25 different Negrense Artists to the 1st World Gamefowl Expo last January 2011.

For this workshop, the Negros Museum is partnering with local artists to bring about substantial continuous learning programs such as this workshop to involve the artists and the community and to facilitate the transfer of knowledge of techniques and method in this particular medium . TAMPISAW: A Watercolor Workshop will not be for beginners and participants are expected provide for their own materials, considering they have been doing watercolor painting for awhile.

Registration is open until limited slots are filled out. Workshop fee is at P 1,500. Please pay to be reserved ASAP on or before January 11, 2011 at the Negros Museum contact nos. 4334764 | 
09213307861. You may also follow us on Twitter or find us on Facebook. ####

Tuesday, November 8, 2011

The 14th Adobo Festival at Balay Negrense - November 5, 2011

The 14th Adobo Festival at Balay Negrense

November 5, 2011

14th Adobo Festival at the Balay Negrense
Cinco de Noviembre Celebration

The older the Adobo gets, the better it tastes. This is how we can best describe the 14th Adobo Festival of Balay Negrense and the Negros Cultural Foundation for the City of Silay’s grand celebration of our 113th Cinco de Noviembre.
The Negros Cultural Foundation, the non-profit organization that runs Negros Museum and Balay Negrense, once again presented an event that marries history, culture, arts, tourism and food in one festival. The cooking competitions becomes a venue for Negrense youth, aspiring chefs and home cooks to master the cooking of Adobo, incorporate local ingredients, develop some of these heirloom recipes and giving them a twist.

Set in the spacious gardens, this year’s festival was joined by cooking aficionados and food lovers from all over to experience the Great Adobo Lunch and to feel the heat of the cooking competition. Mayor Jose “Oti” Montelibano graciously welcomed all the guests and the locals alike to the annual event in Balay Negrense.

Adobo Festival, supported by the Department of Tourism, boasts of 2 cooking competitions – Adobo Cooking Competition and the Muscovado Cooking Contest. The Adobo Cooking Competition has two categories for Aspiring Chefs (culinary students, amateur cooks) with 21 contestants from different culinary schoos in Negros and the Category for Local Government Units, Home Cooks and Carinderia-owners with 10 contestants from as far as San Carlos City. The Muscovado competition had 15 contestants ranging from homemakers to groups, from newbies to past winners of the festival.

Adobo Cooking Competition Aspiring Chefs Category Winners are: First Place – Black and White Tuna Adobo Duo by Rick Anthony Araneta, Second Place – Chicken Adobo Roulade by Dale Reynaldo, Third Place – Adobo de Ilonggo by Mark Timothy Yanson, Fourth Place - Grilled Adobo Pork Belly by Juan Paolo Avecilla, and Fifth Place - Seafood Adobo Pasta by Jan Michael Lopez.

Adobo Cooking Competition Category for Local Government Units and Home Cooks Winners are: First Place – Vegetables Adobo Shawarma by William Borca (Puro Organics & Fresh Start Organics Team), Second Place – Chicken Pork Adobo by Jose Kriss Retirado (LGU Representative of San Carlos City), and Third Place – Chicken Adobo with Veggies by Hemilda Madreliño.

The 6th Muscovado Cooking Competition Winners are: First Place - Tropical Muscovado Custard Pie by Jose Kriss Retirado (LGU Representative of San Carlos City), Second Place - Cinco de Noviembre Pudin de Pan y Mantequilla by Robert Harland, and Third Place and Special Jury Citation – Muscovado Sesame Tablea Cookies by Ronnie Guance.

This year’s judges are: Celeste Legaspi-Gallardo, Dannie Alvarez Executive Director of Yuchengco Museum, and the Adobo Festival’s originator Lynell Gaston for the Adobo – Aspiring Chefs Category; Aboy Severino, Nonoy Gallardo and Aboy Evaristo owner of one of Bacolod’s famous restaurants Aboy’s for the Adobo – LGU Reps and Home Cooks; and, Bruce Boyer of USAID, Chef Vincent Macasa of Felicia’s and Chef Richard Ynayan of University of St. La Salle’s Institute of Culinary Arts.

The menu included last year’s winner Adobo Crevette A L’Anglaise by Robert Harland. The other champion Adobo dishes and heirloom recipes were Adobo Mañosa, Chicken Pork Adobo, Baked Chicken Adobo, Adobong Takway, Adobong Puso ng Saging and a wide array of Adobo dishes.
The recipes past winners and the menu served during the Great Adobo Lunch were included in the Adobo Cookbook 2011 released at the Festival with over 30 Adobo recipes from 1998 – 2010. The 2nd print will be available at the end of November 2011 with the inclusion of this year’s entries for all categories.

While contestants waited for the results and the guests enjoying their Adobo feast, Chef JP Anglo of Mushu Asian Restaurant entertained everyone with the Gourmet Adobo Cooking Demo. The Bacoleño chef is also one of the hosts/chefs of Junior Master Chef – Pinoy Edition.
The audience was treated to a lot of freebies from the Museum Café with the Sagay Cows Herb Cheese with Adobo Syrup and a unique Adobo dessert which lured in a lot of curious food lovers, the White Chocolate Chicken Adobo Lollipop. Fresh Start Organics team was present and filled the air with their aromatic native coffee, freshly ground and brewed on the spot.

Art lovers are not forgotten in this annual affair as Negrense artists delved into the theme of food and kitchen in their entries for the 3rd Kitchen Art Exhibit this year. This special exhibit gives a chance to new collectors and art patrons to own a piece of artwork at affordable prices at P 5,000 the most.

Susan Calo Medina’s Travel Time show and magazine documented the event and will feature the 14th Adobo Festival this month of November.
Lyn B. Gamboa, President of the Negros Cultural Foundation, hopes to encourage all the culinary students, young cooks, hobbyists, cooking aficionados, home makers, home cooks and all who love to eat to come and celebrate every year’s Cinco de Noviembre Celebration and Adobo Festival at the Balay Negrense. The Negros Cultural Foundations aims to improve the annual affair especially the competition, activities and of course, the food. # 

Photos by Nathan Allones and The Negros Museum Staff

Monday, October 31, 2011

Cinco Arts Consultative Forum 2011

The Negros Museum
in cooperation with
The National Commission for Culture and the Arts
Gallery Orange
invites you to
Re-inventing the Negrense Palette
Cinco Arts Consultative Forum
November 10 – 12, 2011* Bacolod City
schedule of activities
November 8 / Tuesday
4:00 pm
Images in Focus (The Philippine Art Awards Experience)
Speaker: Dannie Alvarez, Yuchengco Museum
Venue: The Negros Museum
NOV 10 / Thursday
4:00 pm
5:30 pm
Opening Ceremonies
Opening of Biswal Negrense Group Exhibition
Venue: Negros Museum
DAY 2 NOV 11 / Friday
9:00 am
10:00 am
"Negros in Canvas"
A Historical Look into Visual Arts in Negros
Speaker: Dr. Cecilia Nava
Venue: Negros Museum
2:00 pm
“VIVAExCon Repainted”
The  2013 Visayas Biennale
Speaker: Babbu Wenceslao
Venue: Negros Museum
4:00 pm
Recap: Images in Focus
(The Philippine Art Awards Experience)
“Breaking the Frames”
Working with New Media
Speaker: Manny Montelibano
Venue: Negros Museum
DAY 3 NOV 12 / Saturday
9:00 am
10:00 am
“Sketching a Career”
Packaging the Art/Packaging the Artist
Panelists: Selected Visual Artists
Moderator:   Jade Snow Dionzon
Venue: Negros Museum
3:00 pm
“Drawing Circles in a Square”
Challenge of the Negrense Visual Artist in the 21st century
Resource Person: Dr. Cecilia Nava
Reactors: Selected Artists
Moderator:   Jade Snow Dionzon
Venue: Gallery Orange
5:00 pm
Synthesis:  “Completing the Palette”
Alex de los Santos
 Venue: Gallery Orange

Closing Ceremonies
For more information, confirmation of your attendance and slot reservation,
contact Paolo or Syra at 433 4764 / 708 5080

Tuesday, October 25, 2011

Free Workshop on Food Research and Food Writing with Amy Besa

The Negros Museum Hosts
New York-based Food Author & Restaurateur Amy Besa

A Free Workshop on
Food Research and Food Writing

Chefs, culinary students, food bloggers and food enthusiasts are invited to a free workshop on Food Research and Food Writing by Filipino food author and New York based restaurateur Amy Besa at the Negros Museum on October 29, 2011, Saturday from 9am-6pm.

Last October 2010, Amy Besa also gave a talk and a lecture exchange free lecture exchange entitled How We Can Move Filipino Food Forward at the Negros Museum which was attended by Negrense restaurateurs, food and cooking afficionados. She also brought with her Chinese American food writer Grace Young, author of Stir Frying to the Sky's Edge, who also researched on Filipino-Chinese food.

Amy Besa
In 2006, Amy Besa co-authored with her husband Romy Dorotan the book Memories of Philippine Kitchens which won the  IACP Jane Grigson Award for Distinguished Scholarship in the Quality of  Research Presentation. 

She now owns the restaurant Purple Yam in Brooklyn and runs it with her husband. The couple also owned and manage Cendrillon from 1996 - 2005, a Filipino restaurant in New York.

No registration for this event but the museum would like to know who are interested to join this free workshop, so please call/message 0915-4472885 or 09213307861 or 4334764 | 7085080.#

Thursday, October 20, 2011

GUIDELINES for Adobo Cooking Competition & Muscovado Cooking Contest - 2011

GUIDELINES for Adobo Cooking Competition & Muscovado Cooking Contest - 2011
14th Adobo Festival - Balay Negrense
Silay City, Negros Occidental

presented to you by the
Negros Cultural Foundation
Balay Negrense Lifestyle Museum
The Negros Museum
City Government of Silay
Travel Time with Susan Calo-Medina
The Department of Tourism


1.       Aspiring Chefs (Culinary students, hobbyists, food lovers)= Registration Fee = P 250, Students = P 100.00
2.       LGU Representatives – Food Tourism (Official representatives of LGUS, Homemakers, Carinderia owners)

1.       Registration is from October 1 – 28, 2011.
2.       Registration form is available at the Balay Negrense and Negros Museum and can be requested from the Negros Museum email: or
3.       Recipe for the Adobo entry shall be submitted together with the registration form and registration fee by 12:00 P.M. of November 3 (Deadline)

1.       The participants for all categories of Adobo Cooking Competition will cook their adobo on the spot on November 5, 2011 at Balay Negrense.
2.       Participants are to bring their own ingredients, cooking utensils & stove.
3.       Entries must be innovative or an interpretation of a tried and true recipe.
4.       Basic ingredients must include vinegar and garlic.
5.       The following will not be accepted as ingredients: dog, cat, turtles, eagles, spotted dear, ocean mammals, or any endangered plant or animal.
6.       Measurements for the ingredients should be in metric system.
7.       Recipes should indicate the number of servings.

  1. Criteria for Judging (Aspiring Chefs Category)
 Taste                                                                                 40%
Originality and Innovativeness of the Dish                40%
 Overall Impression and Presentation                         20%
  1. Criteria for Judging (LGU Representatives Category)
Taste                                                                                  40%
Originality and Innovativeness of the Dish                30%
Highlights of the Dish (For LGU Rep: How they used/highlight
the local product to represent their LGU or for
For homemakers & carinderia owners: How they
should be able to highlight a product found
in their locality)                                      20%
Overall Impression & Presentation                             10%
  1. The recipes will be judged by a panel.  Judges’ decision is final.
  2. The contestant with the highest score will be declared the winner.
  3. Everything on the plate must be edible.
Cash prizes, gift packs and certificates will be given to the 1st, 2nd and 3rd place winners of the 2 categories.
First Prize                          5,000.00
Second Prize                     3,000.00
Third Prize                        2,000.00

CATEGORIES: Muscovado Desserts as accompaniment to Adobo Meal

1.       Registration is from October 1- 28, 2011.
2.       Registration form is available at the Negros Museum and The Balay Negrense and can be requested from the Negros Museum email: or
3.       Recipe for the Muscovado entry shall be submitted together with the registration form and registration fee of P250.00.

The contestants are to bring their cooked muscovado dessert on November 5, 2011, 10:00 A. M. sharp at Balay Negrense to be judged for the competition. Late comers will not be accepted.

1.       Entries must be original or an interpretation of a tried and true recipe.
2.       Basic ingredients must include muscovado.
3.       Measurements for the ingredients should be in metric system
4.       Recipes should indicate the number of servings.

  1. Criteria for Judging
Taste                                                         50%
Originality of Dessert                            40%
Presentation                                           10%
  1. The recipes will be tried and judged by a panel.  Judges’ decision is final.
  2. The contestant with the highest score will be declared the winner.

Cash prizes, gift packs and certificates will be given to the 1st, 2nd and 3rd place winners.
First Prize          Php 5,000.00
Second Prize     Php 3,000.00
Third Prize        Php 2,000.00

All Adobo and Muscovado entries shall be the property of the Negros Cultural    Foundation.  Recipes will be included in the Adobo & Muscovado Recipe Book, to be published.


Continuously for the past 13 years, food enthusiasts from all around have gathered every Cinco de Noviembre at the Balay Negrense to share a gustatory experience, the annual Adobo Festival, in line with our observance of Cinco de Noviembre Celebration in the City of Silay.
The Adobo Festival, endorsed and supported by the Department of Tourism and the City Government of Silay headed by Mayor Jose “Oti” Montelibano, features an Adobo Cooking Competition which has been a testimony of our mark as Filipinos – Adobo being a dish prepared by our ancestors long before the Chinese traders came to the Philippines and the Spaniards colonized us.
Now on our 14th year, the Negros Cultural Foundation once again brings together culinary experts, cooking aficionados and budding chefs from all over the Visayas to challenge to come up with new tastes for this tried and tested Filipino dish.  To add to the excitement, we also celebrate the 6th year of the Muscovado cooking competition which has produced a rich harvest of recipes using muscovado sugar as main ingredient.
We strongly urge for the local government units to send as many contestants as they can for our Adobo Cooking Competition (One Visayas Challenge – LGU Category) to officially represent your LGU. This category hopes to marry history, culture and culinary arts and the use of authentic Adobo recipes. Your official representatives may also highlight their recipes with your LGU’s most famous product  as the main ingredient.

We also have the Category for Aspiring Chefs to  concoct new recipes based by the well-loved Filipino dish. This is open to culinary students, food lovers, cooking enthusiasts, amateur chefs and best home cooks.


During the Event:
1.            14th Adobo Cooking Competition
More than a hundred recipes after, the Adobo Cooking Competition will be open to the Visayas region to once again challenge gourmets, cooking aficionados, foodies and especially homemakers to  concoct new recipes based by the well-loved Filipino dish.
2.            6th Muscovado Cooking Competition
The Muscovado Cooking Competition continues on its 6th year this 2011. This has already produced a rich harvest of recipes using muscovado sugar as main ingredient. The recipes range from entrees to main dishes, from drinks to desserts. This year, this competition will be a venue for all DESSERTS that would go with Adobo.
3.            3rd Kitchen Art Exhibit
The Kitchen Art Exhibit is an exhibit that aims to support, encourage, inspire, and expose the flexibility and artistry of our local Negrense Artists. This will also provide a venue for Negrenses to collect  art pieces (at reasonable price range P5 – P 5,000) that will enhance their kitchen. Open to different media, Kitchen Art encourages the artists to feature a theme of kitchen and food.
4.            Gourmet Cooking Demo by Chefs
The Adobo Festival invites chefs and culinary masters to share new recipes to the Negrense crowd during the celebration through cooking demos.  This also includes free food sampling and tasting for the different hotels and restaurants who will take part in this event.
5.            Muscovado Exhibit
In partnership with the Hawaiian Philippine Central Company of Silay City, this exhibit will feature the history of muscovado in Negros Island, the making of the muscovado and the nutritive value of the muscovado. This will help raise awareness for the importance of muscovado production and trade.
6.            Adobo Cookbook
The compilation of Adobo recipes for the past 13 years and the entries for this year will be featured in the Adobo Cookbook 2011. This will also include articles from known food critics, historical importance of Adobo and Muscovado, trivia and other information related to Adobo.
7. Adobo Lunch

CHITS - AVAILABLE AT 200.00 FOR THE ADOBO LUNCH. Pre-selling chits at the Negros Museum.

For more information, contact the Adobo Festival Secretariat at the Negros Museum (034)4334764, 4319451 or 7085080. Email or find us on Facebook (