BAGUIO

Bistro Lokal dinner for a cause benefits local farmers

LOCAL restaurant Bistro Lokal lauds efforts of local farmers in a benefit dinner aiming to tease and surprise your palate as it celebrates its first anniversary.

The startup restaurant by Baguio boy Chef Miko Dy is a testament to how healthy ingredients can produce out of the box dishes prepared with a twist.

“Our dishes are produced around the concept of farm-to-table dining, which means we scour the Cordillera for the best organic produce and, in the process, support our local farmers and the community,” Dy said.

Dy adds the restaurant creates a fusion of dishes using creativity and traditional concepts to provide a one of a kind dining experience you can only find at the Magsaysay Avenue restaurant.

The dinners on September 18 and 19 are charity dinners that will benefit local farmers, to be done in small batches to accommodate a limited number of guests with a 5 to 6 p.m. schedule and a 7 to 8 p.m. slot that adheres to health protocols and standards for safe dining.

“We want to give back to farmers. They need our help,” Dy said.

A six-course dinner by Dy awaits those who will avail of tickets at P2,500 for two, promising an exciting foodie journey.

The meal starts with a classic “Torta” done the Bistro Lokal way using a roasted eggplant and infusing kinuday (Cordilleran smoked meat) to create a takoyaki, drizzled with homemade ketchup and tinapa powder.

The Watwat (Cordilleran boiled pork, given as freebies during traditional events) is served in a rice cracker with camote puree.

A delight for diners will be the “Tuna Kinilaw” with tuna loin served on a stick to be grilled on hot stones and dipped in a delicate coconut sauce.

In between the course is a delectable pallet cleanser of “Calamansi sorbet” with malunggay sauce sourced from the backyard of the chef.

The main course is sure to surprise with the “Pork Tenderloin” served with a kesong puti laing sauce on top of an orange carrot puree with burnt onion leeks followed by a very tender Pulpo (octopus) prepared in an insal marinade (yes, the one for the chicken) with a tomato kumbucha.

The pork is sourced from a Bistro Lokal supplier who feeds the hogs strawberries, which started as a joke between the chef and the supplier that eventually produced a tender and savory meat.

Bistro Lokal suppliers include Balili Organic Farmers Association, Cosmic Farm, Baguio Dairy Coop, La Organica from which fresh greens, edible flowers, milk, kesong puti are used for every dish in the menu.

Dessert is a playful turon with a panutcha ice cream that will remind you of a native fiesta complete with fried-to-perfection yellow lumpia wrappers, topping the deconstructed Pinoy panghimagas.

“We like to highlight Cordillera ingredients and upgrade them into dished in a relaxed and safe fine dining space,” Chef Miko said.

For tickets and reservations contact 0946-0924649, visit its Facebook page, @BistroLokal2600, or email at Bistrolokal@gmail.com.


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