Tagaytay food scene simmers with chef synergy
Ever since culinary couple Jayjay and Rhea SyCip opened The Fatted Calf in Silang, Cavite, in 2019 (they moved their restaurant to Tagaytay last year), they have always wanted to do something with the other industry people in the vicinity. The realization of this noble goal may have taken five long years, but the wait was surely worth it as the alliance led to more than just a one-time thing, but a culinary concert that they plan to hold for the long run.
“I feel that the businesses and chefs of the city are now ready to collaborate with each other, since we are no longer competing against each other but rather with other destinations,” says Rhea. “The Tagaytay Food and Wine Festival is a testament that businesses now share a common goal in promoting Tagaytay as a food destination. It is also a display of camaraderie. I decided to come forward to finally make things happen. The festival is where farmers, restaurateurs, hoteliers, purveyors and diners come together to share a meal and rediscover the immense talent and flavors our city has to offer.”
The event is coorganized by Anton and Rachelle Diaz of Our Awesome Planet. The SyCips, despite their busy schedules (they just opened The Bistro in Discovery Samal in Davao and are currently setting up The Flour Pot in BGC), managed to find time to gather friends and organize a series of events transpiring over two weekends this July.
“I must admit, it was very challenging,” Rhea adds. “The nature of our industry has always been busy and hectic, so inviting chefs can be a challenge. I am just grateful to everyone who is participating. Hopefully next year, we can get more establishments to join.”
Many hands
The Tagaytay Food and Wine Festival officially opened with The Grand Tasting at Anya Resort last July 12. It fittingly showed what Rhea meant by the community getting together, as the chefs who run restaurants in the area gathered at the function hall of the resort to serve their special dishes.
The Binulo restaurant had tibuk-tibok. Tristan Bayani’s Ribchon served fall-off-the-bone ribs three ways. Happy Ongpauco-Tiu of Pamana laid out a spread of smoked tinapa pasta and melted queso bruschetta; Chris Leaning of Anya Resort had grilled Iberico pork satay skewers as well as smoked tanigue; and Dan Puga’s Lula Cafe had salmon and squid ink risotto as well as wine-braised beef cheeks with squash orzo.
Jayme Natividad of Taal Vista prepared beef shank ravioli with homemade ricotta, and boquerones with olive tapenade; Kalel Chan’s Farmers Table had bulalo tendon tartufata and pineapple ceviche; Mona Duay of Reynaldo’s Smokehouse did a pepper-rubbed brisket with mac and cheese; Rachelle Platon of View Park Hotel’s Siglo handed out pinyadobo lagitik.The Slow Food Community of Cavite served a native kakanin called tilbok. Binggoy Remedios’ Asador by Dos Mestizos served escabeche and pork belly sandwiches. Robby Goco, who is about to open Elaia by Cyma, had lamb pilaf and kakavia, a Greek fisherman stew. The SyCips ended the meal with an array of cakes, including Rhea’s famous Strawberry Shortcake.
For beverages, there were a handful of options provided by Papa Bolo Microbrewery, Premium Wine Exchange, AWC and Vino Enoteca.
Close to 200 people attended the event, more than double what the organizers initially expected.
Needless to say, it was a resounding success.
Six hands
The following night, the chef couple continued the festivities with a collaboration dinner held at The Fatted Calf. Joining their tandem was Davao chef Jeramie Go. “We first met him at his restaurant when we were planning for The Bistro,” says Rhea. “We fell in love with Pilgrim and couldn’t help but introduce ourselves. His food philosophy is very much similar to ours. Since then, we have become friends and have worked together the first time last year at the Davao Food and Wine Festival, where the three of us collaborated for the Sunset Supper at Discovery Samal.”
The six-course menu last Saturday was composed of two dishes per chef. Go prepared a coconut curry studded with vegetables and paneer, as well as a rabbit roulade with grilled sakurab, fondant potatoes and Dijon cream. Jayjay served a pan de sal topped with cherry tomatoes and caramelized onions that was cloaked with a kesong puti foam, while Rhea did two desserts, a unique interpretation on the classic Peach Melba and a chocolate hummus with pistachios, tablea cake and olive oil.
Sen. Loren Legarda was in attendance in support of not just the festival, but also the local farms and produce the chefs are championing. She also publicly pledged to help stage the food and wine festivals slated for Manila and the Cordillera.
The Tagaytay Food and Wine Festival continues with chef Sau del Rosario hosting a Luxe Sunset Dinner at 180 by Chef Sau, as well as a Heritage Lunch Buffet at the iconic Taal Vista Hotel with chef Jayme Natividad and The Fatted Calf. Come September, to celebrate Tagaytay City’s Tourism Week, The Tagaytay Food and Wine Festival will hold the first Creative Bulalo Competition where restaurants, hotels and chefs will be in search for the most unique bulalo version. INQ
