By Ronamee Galangco
BAGUIO CITY -- A café located within the boundary of Baguio
and La Trinidad Benguet has captivated both locals and tourists alike due to
its unique take on common fusion cuisine, taking the metro and provinces traditional
delicacies to the next level.
From its unique entrees like their Kapangan Kinuday, pork
ribs marinated with locally made rice wine and their new addition, the Benguet
shawarma, using one of the regions traditional meat, the “Etag”.
Café Owners Girlie Apuntan and Jovie Sianen expressed their
love for their heritage and how these cuisines fully entrails the taste of
their childhood.
“ We try to make it something other than just meat, so
parang naisip namin na it should represent Cordillera. We aimed for something
that is not commercialized but something that comes from us,” said Apuntan in
an interview.
The establishment also boasts original recipes of pasta like
their potato noodles and the unique presentation of Pinikpikan Carbonara, which
captures the essence of the original mountain delicacy in a more western
approach. This café is also known as the “Home of the Camote Cake” and the one
of a kind dessert, the “Tapuy ice cream” or also known as rice wine ice cream.
The café employs out-of-school youths and advocates the
employment of those who are labelled unemployable due to age or lack of
qualifications.
Association of Technical Vocational Institutions of Benguet
(ATVIB) President, Angeline T. Bugtong, applauded establishments like this who
support skill-based individuals, especially now that “Hard Trade” is more
sought out.
“We fully support and believe in the skills of those people
who take their craft and passion to the next level, moreover for those who
share their blessings to the public” said ATVIB president Bugtong.
The Café hopes to bring out ore of the Cordillera’s taste
outside of the region aiming for the national tongue.
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