Tagaytay-based Anya Resort serves new gustatory offerings made in partnership with Mesa Ni Misis, a conscious and sustainable food movement founded by Juana Manahan-Yupangco.
Manahan-Yupangco worked with the resort’s executive chef Jonathan Bouthiaux to create a menu which combines goodness with nutrition using Tagaytay’s local, sustainable food sources.
“The Philippines offers a lot of nutritious produce we can use in our meals and sometimes it’s all a matter of knowing how to best use them in creating very flavorful dishes in the kitchen,” shares Manahan-Yupangco.
“I love that Anya has its own vegetable and herb garden which gives them quick and easy access to fresh ingredients.”
Tasty starters on the menu include Ampalaya ala JASMS, an ampalaya dish covered in kangkong pesto; Pinoy Harvest Bowl, which has hearty red monggo and squash drizzled with tamari sauce; and a flavorful Mango Salad marinated in a dressing of oregano and mint.
For the main course, enjoy an appetizing Monggo Bolognese, Laguna Cheese Ravioli, or Tagaytay Pizza, which was inspired by Manahan-Yupangco’s children who did a pizza making class when they stayed at Anya. It is topped with creamy Laguna cheese, tomatoes, kalabasa, sitaw, grilled eggplant, and pineapple.
Meal endings come in the form of a refreshing fruit platter or a grilled and marinated pineapple served with rosemary and virgin colada foam.
The Mesa Ni Misis menu is available at the Anila and Amra restaurant of Anya Resort Tagaytay until June 29.
Go to www.anyaresorts.com for more information.
