Tagaytay has always been our go-to place because it's outside the Metro but not too far that we have to drive for hours. Because we're often there, T and I are always on the lookout for new restaurants and establishments to try. And that's why I said yes to an invite to one of the new restaurants by The Cravings Group in Summit Ridge Tagaytay called Sisterfields.
As soon as T and I enter the restaurant, these pineapple drawings catch my attention. The interior is very summery with full windows on one side allowing the rays of the sun to go in.
The set menu enumerates different soups, salads, main courses, and desserts. Oh, I think we need a lot of stomach space for this afternoon!
I find it interesting that Sisterfields' serves highly oxygenated water or ph8 alkaline water. I'm not really a water drinker so I can differentiate between the different types in terms of taste.
Sisterfields' menu is created by Chef Noel dela Rama, an acclaimed New York-based personal chef. Currently, he is a visiting chef-instructor at the Center for Culinary Arts Manila (CCA Manila).
Sisterfields anchors its sustainable cuisine concept on three important tenets: farm-to-fork (organic selection of fruits and vegetables from Tagaytay); pasture-to-plate (from Batangas beef to Tagaytay tawilis) and crop-to-cup (featuring ethically produced Di Bella coffee). As a farm-to-table restaurant concept, the ingredients are the main star.
Lunch and dinner menu entrees include Thin Crust Pizzas with Longganisa and Quesong Puti with Pico de Gallo; Grilled Chicken Quesadillas with Roasted Peppers and Mushrooms, Corn and Tomato Salsa, Avocado Crema; Tinapa Spring Rolls with Sweet Chili Sauce; Potato Corn and Bacon Chowder; Mango, Kamias, Pako and Jicama Salad in Bagoong Balayan Vinaigrette; Maliputo Fillets with Manila Clams and Chorizo en Papillote, Tomato and Garlic, Asparagus; Sticky Barbeque Baby Back Ribs with Coleslaw; Cerveza Negra-Braised Boneless Beef Short Ribs with Garlic Mashed Potato, and Southern Fried Chicken with Pan Gravy.
Add to these Chef Noel’s six new dish creations: Chicken, Rice Vermicelli and Corn Soup, Roasted Squash Soup with Spinach, Grilled Beef Summer Rolls with Peanut Sauce, Spicy Wings with Jicama and Mango with Chili-Lime Salt, Grilled Tenderloin with Miso Butter and Sautéed Vegetables and Prawns with Tarragon Butter.
|Marinated Corn and Tomato Salad with Field Greens and Green Goddess Dressing|
|Roasted Squash Soup with Spinach|
|Penne Pasta with Longganisa and Mushroom|
|Linguini Pasta with Herbed Shrimps and Fennel|
|Sisterfields Burger with Fried Egg Maple Glaze Bacon|
|Sticky Baby Back Ribs with Coleslaw and Mashed Potato|
|Chicken Quesadilla with Avocado Crema and Pico de Gallo|
For dessert, house choices include homemade ice cream in Ube Macapuno, Pineapple Taragon and Kapeng Barako flavors. Sisterfields also has two express deli sections for purchasing of savory products.
|Pineapple Tarragon Ice Cream|
|Ube - Macapuno Ice Cream and Di Bella Coffee|
After finishing our meals, T and I are invited to join a cupping session by Di Bella Coffee. Lauren and Vanessa, who both flew in from Australia, explains to us what coffee cupping means.. It's the practice of observing the tastes and aromas of coffee. I'm a coffee drinker and I can distinguish between different kinds of brewed coffee because I usually just like my coffee black but I never knew that you could experience the real 'taste' of coffee this way!
We are tasked to smell various coffee beans and identify flavors in the coffee through the use of lemon rinds (for the bitter taste), lemon (for the sour taste), salt water (for the salty taste), brown sugar dissolved in water (for the sweet taste), and tablea (for the thickness).
T, who was influenced mainly because he had to wait for me in coffee shops while I was studying for my classes in law school, is a relatively new coffee drinker but he does a good job in identifying smells and tastes.
We are also given cups of coffee brewed in various ways, including the use of a siphon.
This coming Lenten Week, Sisterfields will offer an enhanced lunch buffet during Easter Sunday. Aside from the food that can be enjoyed by the family, Summit Ridge Hotel will have magic shows, an Easter egg hunt, face painting for the kids, and more! You can also avail of Sisterfields’ Weekend Specials: the “Chill & Grill” (featuring a wide selection of barbecue, seafood, and cocktail drinks with live acoustic music for only P549 net on Saturdays) and Lunch Buffet on Sundays (P549 net per person).
Thank you to Kath, Redge, Summit Ridge, and The Cravings Group for having me and T over and for the baskets of delectable goodies. We hope to be back soon!
Dining Date: 22 January 2016
Km 58 General Aguinaldo Highway
Tel No.: (02) 240-6888
Mobile No.: (0922) 852-6800
Mobile No.: (0922) 852-6800