Powder Keg Restaurant was somehow kick started by the owner Paul Bruno’ s love of pizza. He started to make them for himself at home. But then the neighbors got to discover his pizzas and started to order a few for their own deep freeze. And then it just grew and he began supplying other places in the vicinity.
Marcy, his wife, eventually threw him out of the kitchen and told to find his own place where he could cook a hundred or so pizzas. Powder Keg was born! Soon the pizzas were followed by a few gallons of chili con carne, as well as fish and chips with all the trimmings and easy-over eggs with ham steak or sirloin beef steak for breakfast.
While the menu grew, the prices remain affordable and well under 200 pesos. Now and again Paul even grabs members of his rapidly-expanding Powder Keg Social Club and decides to go on a Sunday island-hopping and picnicking tour around Panglao Island.
Read more here.
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