Game changing foodie show Farm to Table turns one-year-old on Sunday, Feb. 20, on GMA.
Known for its unique concept in featuring farms from which chef host JR Royol sources ingredients, if not the meats themselves, FTT has become a weekly adventure for audiences who like their food fresh and organic.
For its first anniversary, the program highlights not only freshly harvested ingredients from a farm, but also the community that plays a significant part in preparing delicious food.
Chef JR Royol explores the town of Botolan, Zambales to source out organic crops from Sambali Beach Farm, meets local fishermen for freshly caught Talakitok and Yellowfin Tuna, and visits a nearby salt flat that produces the town’s signature Buyo Salt (Salt Wrapped in Nipa Leaves).
This small community of locals come together to enjoy the episode’s special menu of Native Pig Cochinillo, Salt Baked Fish, Clambake with Dried Seaweeds, Grilled Lettuce, and Mango Jubilee in Salted Caramel – a feast that honors delicious food experiences made possible by the shared efforts and hard work of every member of the local community.