I first came across the concept of mindful eating in 2012, at a yoga retreat in Bahay Kalipay, Puerto Princesa, Palawan. I understood mindfulness in eating as being completely present in the process of eating, knowing where the food came from, understanding and appreciating the process through which the food was prepared, and absorbing the loving energy with which it was handled.
I was in that retreat with Audi Guerrero, son of Annie Guerrero, matriarch and founder (together with daughter Badjie Trinidad) of The Cravings Group (TCG). It is the brand behind the dining concepts Cravings, C2 Classic Cuisine, Lombardi’s, Casa Roces, Lucia (at Hotel Celeste), Epicurious, The Coffee Beanery, and Wicked. They also operate the Center for Culinary Arts, Manila in Katipunan, Quezon City.
Fast-forward three years: I was sent on assignment by LIFE at The Standard to Summit Ridge Tagaytay, for the introduction of their newest restaurant concept based on Annie Guerrero’s philosophy on sustainability: “a kitchen and a lifestyle in harmony with nature.”
This newest restaurant concept is called Sisterfields, and it is all about ethical, fair trade, and sustainable dining: farm-to-fork, pasture-to-plate, and crop-to-cup.
Family favorites
“There are a lot of produce in Tagaytay and around the Taal area, and it’s undeniably very family friendly,” says Trinidad, TCG’s chief executive officer. “We have the perfect farm-to-table family restaurant for the atmosphere of this vacation hotspot.”
Guests of Summit Ridge and day travelers to Tagaytay can enjoy Sisterfields’ breakfast offerings: deli hams, sausages, bacon; fresh croissants, morning sweet breads, whole grain breads, and pastries; cereals and muesli; Tagaytay pineapple, banana, papaya, and watermelon; and omelets, pancakes, and waffles.
Breakfast favorites like congee, champorado, and fried tawilis are also available, as well as organic juices and the artisan coffee blend Pahimis, a Cavite popular brew.
“Apart from freshness, diners can expect a lot of familiar flavors but done entirely in surprising renditions,” says Trinidad.
At the helm of Sisterfields’ menu is Chef Noel dela Rama, an acclaimed New York-based personal chef currently a visiting chef-instructor at CCA, Manila. “I want Sisterfields to be known for simple, well-cooked, straightforward dining,” he says.
Among the entrees in the Sisterfields menu are: Tinapa Spring Rolls with Sweet Chili Sauce; Crispy Tawilis with Kaffir Lime Aioli; Chopped Salad with Green Goddess Dressing; Mango, Kamias, Pako, and Jicama Salad with Bagoong Balayan Vinaigrette
Potato, Corn, and Bacon Chowder; Corn and Tomato Chowder with Crispy Longganisa Hubad; Longganisa and Quesong Puti with Pico de Gallo; Roasted Vegetables with Tagaytay Goat Cheese; Garden Tomatoes with Fresh Mozzarella and Prosciutto; Sticky Barbeque Baby Back Ribs with Coleslaw.
Ice cream fans will rejoice in Sisterfields’ homemade offerings: Ube Macapuno, Pineapple Taragon, and Kapeng Barako.
A perfect partnership
Summit Ridge is under the Robinsons Hotels and Resorts group. It is situated in the highest point of Tagaytay, along Km. 58, Gen. Aguinaldo Highway. Their sister hotels include Summit Circle in Cebu and Summit Hotel in Magnolia.
Summit Ridge celebrated its 6th anniversary this 2015. It is a moderately sized, 4-star hotel with 108 rooms. This includes 18 two-bedroom suites and nine different function rooms.
The Cravings Group is Summit Ridge’s partner for food and beverage. They have been at it for five years.
“They are creating a new concept in dining which provides an experience of freshness, using indigenous ingredients readily available in the area,” says Pops del Rosario, Summit Ridge hotel manager. “It’s something tried and tested, anchored on the belief of their founder, Miss Annie Guerrero, that everything should not be complicated but simple and straightforward.”
Sisterfields stays true to TCG’s EMS (Environment Management System) policies and ISO 14001 certification. It is an environmentally responsible restaurant, operating according to Annie Guerrero’s “green lifestyle” advocacy – sourcing local ingredients through ethical farming, and teaching the values of eco-sustainable practices.
“Making dish items based on locally-sourced produce has significant benefits for farming communities in Tagaytay,” says CEO Trinidad. “We are, in a way, empowering farmers by giving them sustainable sources of livelihood, helping promote the use of locally-grown ingredients in the professional or commercial kitchen.”
Summit Ridge, for its part, is also committed to walking the sustainability talk. “We are currently improving our facilities. We are reprocessing wastewater. We make sure everything is properly segregated,” says del Rosario.
Pesticide-free
Chef Dino Florendo, TCG executive chef, attests to the effectiveness of Annie Guerrero’s ethical farming practice, done mainly through the Bokashi method of composting.
Colleen Vanderlinden, organic gardening expert, defines “Bokashi” as “Japanese for fermented organic matter.” It is done with layering kitchen scraps with an inoculant combined with effective microorganisms. The layered pile is left to sit for up to 10 days during which it ferments. After fermentation, it can be added to the garden or compost pile.
“You could see the difference in terms of the quality and plumpness of the vegetables,” says Florendo. “Ma’am Annie always believed in growing vegetables the right way, without the use of pesticide. You could taste the difference.”
Florendo admits he used to be a skeptic until he started working with the ingredients produced through Bokashi technology, something he shares with students of CCA, Manila, whose graduates are found in the Sisterfields kitchen.
“Knowing the source of these ingredients makes you respect these ingredients a lot,” he says. “We not only purchase ingredients; we grow them (and) we produce them. If (the CCA, Manila) students understand the way these ingredients are produced, they could come up with better ways of cooking it, too.”
Sustainability in the Sisterfields kitchen is practiced not only through Bokashi but also through avoiding food wastage. “We only prepare what we need and maximize the use of all ingredients,” says Florendo. “Waste is converted to Bokashi. Juice from it is used to fertilize our vegetables. It comes full circle.”
Sisterfields is all about mindfulness – from producing ingredients to working with local grassroots industries to preparing dishes for guests to enjoy. For them, sustainability is not only a concept but a way of doing business and a way of life. This translates to food that is truly comforting, the only star in a dining destination that is easily within reach.
For more information on Sisterfields, call 240-6888 or visit facebook.com/Sisterfields and www.summithotels.com. Check them on Instagram: @SisterfieldsPH.