Farm-to-table delight | Business Seeker

Jayjay and Rhea SyCip, chef-owners of The Fatted Calf.

First, let’s start with the good news.

While Ministry of Health reports on COVID-19 statistics are unreliable as they constantly release incomplete data – removing daily announcements from their art cards for some labs not submitting data and by releasing the incomplete number of new COVID cases per day as if it were over – we can count on the following two hospitals for these announcements. The Philippine General Hospital reported on Friday that it had not had any new cases of COVID-19 in the past two days. On November 29, Dr. Saturnino Javier, medical director of Makati Medical Center, released a memo titled “Share the good news” that the hospital is currently at “very low occupancy for COVID-19”. Alleluia!

This is very encouraging news for restaurateurs and restaurateurs! While there are plenty of options in Manila, many also choose to head to nearby Tagaytay for dinner, for fresher, cleaner air. In the nearby town of Silang, there is another option: the farmhouse cuisine of fattened veal.

It is a farm-to-table restaurant that advocates the use of locally sourced ingredients and supplies, sourced directly from farmers and producers, and adherence to natural farming methods or organic farming methods. livestock.

According to Chef Rhea Castro Sycip, who set up the restaurant with her husband, Chef Jayjay Sycip, “we work with the seasons, offering what is abundant in our region or from partner farms outside of Luzon. “

It’s no wonder they have a lot of salads on the menu. There really is nothing quite like savoring a salad from the Tagaytay region; greens are so fresh and really come alive. The Fat Veal offers a Thai beef salad where they add local grass-fed beef to Tagaytay mixed greens; a mushroom salad, which has pickled shimeji mushrooms, candied shiitake and seared oyster mushrooms on the Tagaytay greens mixture; Fruit and Nut Salad, which features dried blueberries, dried cranberries, cashews, walnuts and candied pili with Tagaytay mixed greens; a burrata salad for cheese lovers, which adds fresh local burrata; and a vegan glow salad for strict vegans, which incorporates zucchini, asparagus, raisins, grapes, oranges, in addition to spiced roasted squash, pumpkin seeds, and quinoa. I would drive to Silang for any of these salads any day.

But what they’re known for, as the name suggests, is beef. The bestseller is their roasted whole beef leg, priced at 2,500 P. This is a 10 hour roast shank of beef that must be ordered in advance. Their osso bucco, a local vacuum-packed grass-fed beef knuckle cooked with fresh tomatoes, white wine and fresh herbs, is also a hit.

For those who don’t eat beef, they also offer “fresh catch of the day” – sustainably caught fish that they hand-pick in the seaport.

You also don’t want to miss the dessert. Chef Rhea Castro SyCip was part of the Discovery Group, then became the Food and Beverage Manager at Holiday Inn Makati before leaving town to relax in Tagaytay. She has always been known for her rum cakes. His Flour Pot Manila brand provides the desserts for The Fatted Calf. If she’s in stock, be sure to order her Strawberry Shortcake, which she’s also known for. His fresh strawberry donuts are also an experience you would like in your memory!

The Fatted Calf opened in July 2019, but his company encountered many challenges: first, the eruption of the Taal volcano, then pandemic lockdowns. Fortunately, since reopening in November 2020, they have been running continuously and have also opened their doors for events, from family reunions to weddings. So if you are a large group, consider The Fatted Calf as the chefs’ experiences enable five star hotel service but with the heart of a family business.

“We celebrate family, friends, great food and company,” shares Chef Rhea. In fact, the restaurant’s name doesn’t speak of their roast leg of beef but of the parable of the prodigal son, a story in the Bible about a son who left home, exhausted his wealth, and then found the the way back. and was greeted by his father not with reproach but with a feast.

This is what we all feel now as cases of COVID-19 decline (and hopefully go away altogether!): We welcome life again not only with open arms, but with a feast! And with a 10 hour roast fat veal! It’s time to celebrate!

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