First Grand Tasting @ Tagaytay Food & Wine Festival Highlights (Photo Essay)

Tagaytay Food & Wine Festival Series:
• Announcing… The Inaugural Tagaytay Food & Wine Festival!
• First Grand Tasting @ Tagaytay Food & Wine Festival Highlights (Photo Essay)
• The Fatted Calf X Pilgrim Davao Harvest Dinner (Photo Essay)
• Six Hands Luxe at 180 feat. Chef Sau, Chef Oliver Buenviaje and Chef John Buenaventura

Tagaytay Food & Wine Festival (TFWF) aims to attract food and wine enthusiasts nationwide, celebrating the pinnacle of culinary arts. Inspired by the success of the Cebu Food and Wine Festival, it has expanded to Manila, Davao, Ilocos, and now to Tagaytay, in collaboration with the regional Department of Tourism.

We envision to:
1. Establish Tagaytay as the premier Culinary Destination in Calabarzon to increase gastronomy tourism in Cavite.
2. Showcase the best of Tagaytay’s food and beverage industry, including hotels and restaurants, chefs and restaurateurs, and regional food culture.
3. Fuel the fire of innovation to elevate our Filipino food culture in Tagaytay.

The first annual Tagaytay Food & Wine Festival is made possible thanks to the support of Senator Loren Legarda, a champion of farmers, the Slow Food community, and the gastronomy tourism aspirations of Tagaytay, Manila, and the Cordillera region. We kicked off the festival with a Grand Tasting event showcasing Tagaytay’s chefs, farmers, restaurants, hotels, and beverage partners at Anya Resort Tagaytay.

We had overwhelming support with 15 Tagaytay Brands and 210 attendees that literally lit Tagaytay on fire that night with the great food vibes and camaraderie.

SLOW FOOD COMMUNITY CAVITE

Slow Food Community Cavite was unexpectedly the most raved-about stall, as the farmers showcased their produce and brands in a delicious and captivating manner.

Supremo Salad Bites • Tilbok and Barako Shots

The Supremo Salad Bites exploded with flavor upon each bite. It was my first time trying Tilbok of Cavite, which is not made from ube but from grated coconut, creating a milky suman-like texture. Most people gathered at the stall for the Barako shots, a delightful mix of gin, barako coffee, and milk.

The Ribchon team created a lot of smoke while grilling their ribs onsite, enhancing the flavor to make them extra delicious.

RIBCHON

Ribchon by Chef Tristan Bayani was the most delicious of all and the first to sell out.

Ribchon 3 Ways: Barbecue, Lechon Ribs and Sinigang Ribs

It’s best to start with the typical barbecue ribs, then move on to their signature lechon ribs, and finally, their latest flavor: sinigang ribs with sinigang rice. Panalo! Absolutely amazing—you’ve got to try them in Tagaytay!

Thank you to the Department of Tourism ladies for supporting the Tagaytay Food & Wine Fest!

ASADOR BY DOS MESTIZOS

Binggoy Remedios, from the recently opened Asador by Dos Mestizos, was grilling his steaks and showcasing his Spanish specialties at the alfresco stall outside.

Grilled Rubia Gallega Steak
( 12 yr old Galician Rack of Beef ) with Demi glacé and chimichurri over Spanish potato and onions and garnish * limited supply of steaks will be served .

Pollo en su Sangre ( Spanish stew ) • Roasted Pork Lion with Demi glace over Spanish potatoes and onions • Bacalao ala vizcaina

his was the most anticipated stall because it offered a chance to taste the 12-year-old Galician rack of beef, showcasing the incredible flavor of aged meat. Additionally, he presented Spanish stew, roasted pork loin, and bacalao to satisfy your Spanish cravings.

Make sure to try the Grilled Rubia Gallega Steak while it lasts at Asador by Dos Mestizos.

Thank you to our foodie and industry friends who have supported our Tagaytay festival since Cavite Fresh! last year, when we were incubating the concept at My Country House Tagaytay.

FARMER’S TABLE

Kalel Chan of Farmer’s Table is literally one of the hottest chefs in Tagaytay, consistently delivering creations that align with the festival’s theme while sporting his signature bad boy looks.

Bulalo & tendon tartufata cream meat pie with peeled tomato confit
Pineapple ceviche with coconut ginger emulsion and basil oil

The Bulalo & Tendon meat pie was undoubtedly one of the best discoveries during the grand tasting. It should be sold as a signature Tagaytay meat pie pasalubong at Farmer’s Table. The ceviche, cured in pineapple with coconut ginger emulsion and served on a pineapple husk, was a refreshing cold appetizer perfect for beating the summer heat in the ballroom.

Thank you to Kate Anzani, Chef Rhea of The Flour Pot, Chef Jeramie of Pilgrim, and Chef Rhea of Mrs. Saldo’s for their incredible support at the Tagaytay Grand Tasting event.

ANYA RESORT

Chris Leaning, Executive Chef of Anya Resort, went all out to showcase their paella and smoked fish specialties.

• Grilled Iberico Pork Satay Skewer
• Jamon and Squid Paella with Edamame and Chopitos
• Home Smoked Tanigue with Birchwood

The paella was served in a giant paellera with bits of chorizo, squid, and socarrat, and it paired perfectly with the grilled Iberico pork satay. One of Chef Chris’s specialties is smoking fish like tanigue at home. I can’t wait to try the smoked tanigue when he makes it by request or when he’s in the mood.

Thank you to the Anya Resort team for making the first Grand Tasting an overwhelming success!

LULA CAFE

I love Dan Puga’s food at Lula Cafe, located inside the Monte Vista Subdivision Clubhouse in Tagaytay. He is also the talented chef behind the food at Burrows in Antipolo.

• Salmon, Squid Ink Risotto, Duck Egg Hollandaise, Kesong Puti Crumb
• Wine Braised Beef Cheeks, Squash Orzo, Highland Vegetables

I love how he uses high-quality meat and pairs it with different pasta options, highlighting local ingredients. His food is homey yet elevated and satisfying.

Thank you to the Sta. Elena team for supporting the Tagaytay Food & Wine Festival!

REYNALDO’S SMOKEHOUSE

Chef Mona Duay of Reynaldo’s Smokehouse was one of the surprising highlights of the night.
• Smoked Pepper Rubbed Brisket and Mac and Cheese
• Smoked Beef Belly and Mashed Potatoes
• Sweet Potato biscuits and Pulled Pork

I love the taste of their smoked brisket and beef belly. Even when cold, it tasted quite good without the sauce. I also appreciate how you can pair it with either BBQ sauce or chimichurri, depending on your preference.

What made the night special was that all the chefs from Tagaytay fully supported one another and collaborated to make this event a success, promoting Tagaytay as a culinary haven!

FLOUR POT BISTRO & BAKERY

Chef Rhea Sycip of Flour Pot Bistro & Bakery is the undefeated queen of cakes in Tagaytay. Soon, they will be opening her signature restaurant in BGC.

Her signature Cake and Pastries Graze Table is always the highlight, ending the night on a sweet note. Our favorites are the Ube Kinampay Cake, Avocado Cake, and Strawberry Shortcake.

The live DJ music by Lawrence Carlos of the Funk Factory was cool. There was a moment during dinner when everyone was about to dance, vibing to the music and the food, but the vibe was interrupted by the raffle announcement.

SIGLO RESTAURANT

Chef Rachelle Platon of Siglo Restaurant at View Park Hotel beautifully presented their signature Filipino dishes on elegant Pinya presentation

Pinyadobo Lagitik • Pinya Mojito

The Pinya-themed Adobo and Mojito paired nicely, showcasing the essence of Tagaytay’s Filipino cuisine. Can’t wait to try out Siglo Restaurant at View Park Hotel.

Special thanks to Angelo, Ige, Pepper, and all the Manila media for joining us and experiencing this historic moment at the first Food & Wine Festival in Tagaytay!

ELAIA BY CYMA

Robby Goco is all set to open Elaia by Cyma, an olive-oil-themed restaurant in Silang, Cavite, at the former location of Asiong Caviteño Restaurant.

• Lamb Pilaf with domates salata, pickles, and yogurt garlic sauce
• Avosalata – Avocado salad
• Kakavia – Greek Fisherman Stew

The Lamb Paella and Greek-themed dishes were just a teaser. Everyone who tried their food received a gift certificate to redeem and finally try Elaia when it opens in August!

Thank you to Kate and Marco Anzani, the creators of the first Cebu Food & Wine Festival during the pandemic, which inspired the Tagaytay Food & Wine Festival. They will also be opening Anzani Restaurant at Ville Sommet in Tagaytay soon. Congratulations!

PAPA BOLO / BINULO

It was an honor meeting Aniela Tolentino of Papa Bolo fame and Binulo in Tagaytay.

Papa Bolo: Mushroom Tartlets • Pavlova • Piña Niña beer
Binulo Restaurant: Papaitan • Dried Shrimp • Tibuk-tibuk

Papa Bolo’s Piña Niña beer and food were excellent, and people visiting them after the grand tasting can attest that the food is both delicious and reasonably priced. Binulo is the best Kapampangan restaurant in Tagaytay if you’re craving Kapampangan umami with a view of Taal.

Thank you to Marge and our foodie friends for always supporting our food events in Manila and Tagaytay!

PAMANA / TSOKOLATERIA

Happy Ongpauco’s Pamana and Tsokolateria team were in full support, complete with an impressive food display.

Pamana: Lechon belly • Bulalo
Tsokolateria: Hot tsoko • Smoked Tinapa pasta • Molted queso bruchetta

The dishes were presented in small bites but full of flavor, giving the experience of enjoying appetizers at a wedding.

The next generation of Filipino Gen Z will benefit from the collaboration of these chefs and restaurants, making Tagaytay the best culinary destination near Manila.

TAAL VISTA

Jayme Natividad, Executive Chef of Taal Vista, gave a preview of his creations at Taal Vista.

Beef Shank Ravioli with Homemade Ricotta, Leeks, Beef Jus Pecorino
Boquerones with Olive Tapenade, Tomato Confit & Kesong Puti

FINAL THOUGHTS

Overall, the Grand Tasting at the first Tagaytay Food & Wine Festival was a success due to the delicious food, collaborative energy, and the wonderful people of Tagaytay promoting their gastronomic destination. Despite the heat inside from the crowd and heat lamps, the event was a memorable celebration of Tagaytay’s culinary excellence. Many attendees shared anecdotes of the crowd overflowing into restaurants, driven by curiosity and the desire to enjoy Tagaytay’s cool, rainy weather. All the hard work was worth it in preparing for this moment.

As we sit down for a Thanksgiving lunch with all the participants after the event, we thank God Almighty for making this happen and for guiding us throughout the process. We also extend our gratitude for the overwhelming support from Senator Loren Legarda and the Department of Tourism – National Capital Region team for making the inaugural Tagaytay Food & Wine Festival deliciously memorable.

Live an Awesome Life,

Founder & Digital Creator, Our Awesome Planet

Disclosure: I wrote this article 100% by a human with my biases, opinions, and insights. We are co-organizers of the Tagaytay Food & Wine Festival.

P.S. Thank you to Euro Spice and Ingredients for the support!