Ugu Bigyan's Secret Garden with the Ultimate Tour....

location: Tiaong, Quezon

Augusto "Ugu" Bigyan is a ceramics artist. Ugu produces dinnerware sets, decorative tiles and accent pieces for finishing walls and flooring. Very evident in his pottery are his leaves. I was able to catch a demonstration of how his leaf is made. Original and creative ceramic pieces spilled from the house through out the garden, where Ugo shares his art to those who wish to experience dining al fresco in one of the Balinese inspires huts and partake a meal on his signature leaf plates. The place is not easy to find. There are no markers, no signs along the road. But people still strive to find this great, relaxing place in Tiaong, Quezon Province. There’s good food, zen-like garden, and of course, pretty pottery items. It’s a long drive from Manila, but it’s worth it. Occasionally, Ugu gives pottery and cooking lessons. It’s an ideal place for people wishing to de-stress on a weekend. Ugu's Pottery goes on sale twice a year... once on May 15 ( in celebration for the pahiyas festival ) and on August 15 ( his birthday )...

We had lunch there and this was our menu: Clam soup Tahong with mustard leaves Sauteed Shrimps Grilled Pork Ribs Kulawo ( banana heart ) Pako ( fern ) salad Crunchy Calamares Sweet and sour Fish fillet with mango salsa Iced Buko juice Guinumis ( for dessert )

I was able to get the recipe of one of his signature dishes. It is called KULAWO. here are the ingredients and how to prepare it in case you want to do this one day. I liked this dish This can be used as an appetizer or as a main dish. - puso ng saging / banana heart ( cut into strips ) - cane vinegar - Garlic - salt and pepper to taste - grated coconut meat 1. Grate the coconut meat. Once it is done put it in a metal container and set it aside. Get heated charcoal and place it on top of the grated coconut. Then mix it . It will give you the smokey flavor . 2. when the meat turns brown mash it with cane vinegar and get cheesecloth to remove the juice ( pure coconut milk or gata ) from the coconut meat. 3. Then in another bowl mix onions, garlic, coconut milk and the coconut meat. Add the banana heart the last.

This tour was made possible by Anton Diaz and Ivan Man Dy of Ultimate Philippines and Tina Decal of Viejes del Sol..

SULYAP GALLERIES, San Pablo Laguna

This Restaurant cum Art Gallery. Once you enter the complex, the art gallery is located in the ground floor of a 2 story former hotel. You can buy assorted antiques like religious icons, wooden chairs, wind breakers, wood carvings etc. On one side is Sulyap Cafe, it is a small 2-story Spanish Colonial Type House that was restored piece by piece on the place. The tables and chairs and all antique type and the ambiance is superb and also romantic. You can also see young couples on dates here due to the romantic ambience.

CASA SAN PABLO, San Pablo Laguna

location: San Pablo, Laguna

Casa San Pablo is a quaint country inn located in picturesque San Pablo City in Laguna. Boots Alcantara ( an avid art collector and a hobby enthusiast ) together with his wife, An Mercado- Alcantara runs the place...

I was booked here one night before the group proceeded to Lucban, Laguna for the PAHIYAS festival... The surroundings of the place reminded me of my childhood days in Baguio... The cottage where i stayed was surrounded by pine trees... The Inn also have a swimming pool that is surrounded by hundred-year-old trees..

I heard from the managers of the Inn that on a clear night they would line up the pathways with tea-light candles and one can just spread out their mats for moon gazing. Unfortunately the night I was there... it was raining.

Carlito's Workshop, San Pablo City

This is located in Barrio Sta. Ana, San Pablo City.

Carlito Ortega is a sculptor whose medium include welded steel, brass and hard wood. He is also known for his landcape. His residence/worshop/gallery in San Pablo is a showcase of his well rounded art. He used to be an electrical engineer and businessman, showed his first works at the Bistro Salud in Baguio City. He gave us a demonstration on how to make a "tikbalang " ( half man/ half horse ).

Kusina Salud, San Pablo, Laguna

San Pablo, better known as the City of Seven Lakes, is a geographical wonder as such a relatively small area is home to seven very beautiful lakes. It is home to many hot springs as well many places where one can see the unspoiled beauty of nature. The best things about San Pablo is its close proximity to Manila. It is just a short two hour ride away.

KUSINA SALUD -- provides an enriching cultural experience that emphasizes Filipino cuisine and artisanship in a verdant environment. Opened in October 2004, Kusina Salud features an enchanting ambience created by Filipiniana textile artist Patis Tesoro, and a unique preparation of modern Filipino cuisine by Chef Paul Poblador and his talented team. There is also a mini aviary and a souvenir store where you can get some of the laguna delicacies for pasalubong. We were served breakfast of champorado, daing, fried suman with mango bits, garlic rice, bistek filipino and scrambled eggs.

Later on we had a demonstration of Chef Paul Poblador on how to make the PAKO ( Fern ) Salad...

HOW to make Pako Salad:

-- arrange the pako on your plate.
-- grate cheese on top of greens
-- grate salted egg on top of greens
-- add slices of tomatoes and onions
-- make dressing : mayonnaise, mustard, calamansi juice, little bagoong, mix well and pour dressing on top of greens.

Lucban Festival 2009

Location: Lucban, Quezon

Pahiyas means " decor " and every May 15 the facade of the houses are elaborately decorated with brightly decorated rice wafers called " KIPING". This is a type of rice dough made from traditional rice recipe. According to Tina Decal of Viejes del Sol, this kiping is the filipino version of the mexican taco. When the festival is over, these kipings are cooked and eaten as rice chips. Fruits, grains, vegetables and woven palm hats are used as additional decorations.

San Isidro labrador's image ( the towns patron saint ) is carried across town in a procession to assure the farmers of more bountiful harvests in the coming seasons. During the festival. people display their harvest in front of their homes for the parish priest to bless as the procession passes their homes. A competition is usually held during the festival. Families would compete for the title of " The Best Decorated House " after the competition the awards are handed over, the winning houses decorations will be thrown away to the huge flock of people as free treats. This is called " agawan "... What ever you catch is yours to keep!! It is indeed a joyous merriment for the Tayabasins ( that is what they are called ). You will never walk away with an empty stomach. It is a mouthful welcome to show how the people welcome their guests.

Food to try when you are in Lucban:

** Langonissang Lucban - is a garlicky slightly sour sausage that is quite similar to chorizo de bilbao, the famous garlic sausage from Spain.

** Budin or Casava Cake

** Hardinera - is like morcon

** Pancit habhab - very typical of the province... you will have to eat this dish without utensils. it is served on a piece of banana leaf and you have to shove it up your mouth... instead of using fish sauce ( patis ) you use vinegar... A word of advise when you are attending these festivals..

WATCH the calories when you are at it!!!

Breakfast at C's Restaurant in Angeles, Pampanga

Although this restaurant doesnt open for breakfast... Anton Diaz of OAP was able to ask its Owner and Chef, Chris Locher, to open its doors for us today... He had made a special breakfast menu for us like the Butcher Steak ( which was my favorite--- it was BLACK ANGUS beef ), Smoked Salmon, Fritata ( that is like an Italian Omelet ), Italian Sausages, Ham and Bacon, Glazed onions, tomatoes and mushrooms.... as our main course..... and we had the usual breakfast fare of fresh fruits, breads ( french, whole wheat and rye ), banana and chocolate muffins, different fresh fruit juices and we had 2 bottles of chilled Prosecco ( an italian sparkling champagne ).... and THAT was ONLY BREAKFAST!!!!!

Yoki's Hydrophonic Farm

location: Tagaytay

- owned by a very low keyed person who loves collecting all sorts of antiquities, orchids, herbs, salad greens etc. It got its name " HYDROPHONIC " thru his process of growing his herbs and plants... WATER is the main source with nutrients added to the system. In short you can try the greens as you purchase them. You dont need to wash off the dirt since its not planted on the soil. His farm supplies most of the restaurants here in makati. When you want to buy that is the only time they will go and pick it from their nursery. I took a bite of the lettuce they were selling and it tastes different!!

Ultimate Tour and Culinary Cuisine goes to Tagaytay

I travelled with food bloggers and first timers on this trip. We were 20 in a little coaster on our way to TAGAYTAY. Most of us were fully equiped with our cameras, tripods and video equipment ready to document our experience..... before i took this trip all i thought the best food places were SONYA's garden and Antonio's ..... but after tasting and discovering these new places.... it makes you want to make that trip to Tagaytay once more!!! When you travel with food bloggers... you cant eat as soon as the food is set on the table.... YOU GOT TO TAKE THE PICTURE first....... once satisfied with the outcome of your shots... then.. you sit down and eat... UNLESS... you are famished... and gobble down your food before you can document your food...you end up with NO FOOD pictures!!! Joining a food tour is all what it is all about... DOCUMENTING your food and by word of mouth.... these new places will be another " MUST TRY " places to eat when you are in Tagaytay. What I learned from this experience was to be adventurous in your taste, have an empty stomach since you will be eating and sampling so many things along the way, its very important to pace your food intake, one must have an open mind when you go on these trips and last but not the least.... tons of energy to last you the whole trip........ otherwise.......... JUST STAY HOME!!!

Loumars - known for its BUKO CRUMBLE PIE... what i learned we have to eat the pie baked right from the source ( we went to the wholesaler of this buko pie)...its better to buy your buko pies early morning so its still warm and fresh. When you get it any other time of the day... they dont taste as good.

Ilog Maria HoneyBee Farm - owned by Joel Magsaysay and his family. They sell all sorts of products like handmade soap, massage oil, bee pollen, etc. The road to his little farm ( 9 hectares ) is a very narrow bumpy, dirty ( during summer ), muddy ( during rainy season ) road.. you need a 4 X 4 vehicle to get there. He had prepared a impromtu video presentation about his farm and showed us around. I learned something new about the BEES and their HONEY... Ants whether black or red are not attracted to natural honey.. Once the honey is harvested and processed... sugar is added... etc... thats when the ants come.

BAWAI's - its a newly opened Vietnamese Resaturant owned and operated by Mr and Mrs Tatlonghari.. It opened only 15 months ago... and was discovered by Anton Diaz ( food blogger of OUR AWESOME PLANET ), Mrs Tatlonghari a native of Vietnam personally supervises and cooks all the dishes from her kitchen.. Since the restaurant also serves as their housing quarters it is opened only on weekends.. and one has to have make reservations in advance. Unlike Sonya's garden which has the set menu... BAWAI has a menu you can order what you like. The seating capacity is 28 persons.

CHATEAU HESTIA - owned and operated by Johannes Zehethoffer ( from Vienna ). It opened last year... and its a few meters down the road from BAWAI... this was where we went for our dessert. He has 2 house liquers which i tried.. LIMONCELLO ( but this time with a twist ).. since we dont have LEMONS in the philippines he made use of our dalandan with a dash of vanilla. the other one was ORANGE liquer which was also very good. He offered us panna cotta topped with passion fruit bits and jam which i liked. His ferrero rocher ice cream was also good. He had another treat for us called mango napoleon which i wasnt able to try since i was soooooo full already!!