Wednesday, July 1, 2015

From farm to Tāza Fresh Table

Farm-to-table food is all the rage nowadays.

Farm-to-table refers to a movement concerned with producing food locally and delivering that food to local consumers, and is associated with organic farming initiatives, sustainable agriculture and community-supported agriculture. One establishment supporting this movement is Taal Vista Hotel through Taza Fresh Table, its latest food outlet.

Taza’s menu features innovative international cuisine using the best ingredients meticulously sourced from local suppliers, with 95 percent of the ingredients sourced from the regions where they are produced.

Vegetables come from Baguio or Tagaytay—if not from the gardens of Taal Vista Hotel itself; these come from small family-owned farms in the area. Seafood comes from their partner suppliers in Iloilo, who fish and farm in ways that have the least impact on the environment. Beef is sourced from Bukidnon, where the Wagyu meat is hormone- and enhancer-free, and is as tender and intensely marbled as its Japanese counterpart. Pork and chicken come from livestock raised with natural feeds without hormones and antibiotics, allowed to graze freely until ready to be processed for consumption. Cheese comes from Malagos Farms, made with fresh milk from this acclaimed dairy farm in Davao. Dairy products including fresh milk and kesong puti are sourced from Laguna. Black rice is organically grown by a cooperative of former sugarcane planters in Negros, where the rich soil of Mt. Kanlaon yields some of the best varieties of heirloom rice in the country. Tablea or cacao tablets used for making chocolate-based desserts come from Alfonso, Cavite, one of the primary producers of tsokolate in the country.

Taza’s Chef Jayme Natividad and his crew are committed to preparing international cuisine with no shortcuts. The New York and San Francisco-trained chef says: “We’re offering international cuisine using the best of local ingredients. Guests can always expect garden fresh herbs and vegetables, handmade pasta, and made-from-scratch sauces. And we will continue to offer more choices in the menu based on whatever is abundant in the market.”

BRUNCH NOW AVAILABLE

Starting this June, Chef Jayme has created a new breakfast menu for Taza Fresh Table. The brunch menu features comfort food like steak and eggs, eggs benedict, southern fried chicken served with waffles, and french toast and omelette.

The restaurant’s popular fares will also be offered during breakfast, including Taza salad, kale salad, pizza (Margherita, four cheese, salsa verde with pancetta), pasta (Papardelle Caccio e Pepe), Tomahawk pork chop, homemade bacon, and desserts such as molten chocolate cake, vanilla bean custard, olive oil ice cream, and cannoli with ube ricotta and langka cream.

“Taza Fresh Table is all about sourcing local and cooking global,” points out Taal Vista Hotel Area Manager Walid Wafik. The name Taza is derived from the Arabic word “taaza”, which means fresh. And just as delightful as the food is the restaurant’s country garden-inspired interiors, its open kitchen, and its glass walls that offer a scenic 180° view of the The Ridge, overlooking Taal Lake and Taal Volcano, and the surrounding mountains and hills. Taza Fresh Table is open for breakfast every Saturday and Sunday, lunch every Friday and Saturday, and dinner everyday except Tuesday.

Source: http://www.mb.com.ph/from-farm-to-taza-fresh-table/
Written by: Em P. Guevara





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