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Manila Bulletin devider Lifestyle devider Food devider SRT's bulalo lands in top 3 at Food and Wine Festival in Tagaytay

SRT's bulalo lands in top 3 at Food and Wine Festival in Tagaytay

Published Sep 19, 2024 03:07 pm
SRT Chefs Bulalo.jpeg
THE WINNING TEAM Chef Angelo Joseph Garcia, Chef Arcy Banez, and Executive Chef Ernie Baculio

The beloved bulalo dish from Tagaytay took center stage at the recently concluded Food and Wine Festival, organized by the Department of Tourism-City of Tagaytay and the Tagaytay Tourism Council. Summit Ridge Tagaytay (SRT) secured third place in both the Creative Bulalo Challenge and the People’s Choice Awards, solidifying its place among the top culinary creations in the region.

Leading the culinary team was SRT Executive Chef Ernie Baculio, who, along with his team members Chef Angelo Joseph Garcia and Chef Arcy Banez, competed in a live cooking demonstration. The team had just 15 minutes to prepare their unique take on bulalo, going head-to-head with 15 other teams vying for the top spot.

Chef Ernie and his team developed a secret recipe that wowed both the judges and the audience. “The taste comes from the marinade of garlic, aioli, and onion in the bone marrow—a key ingredient in bulalo,” Chef Ernie explained. Their technique brought out a deep, savory flavor, elevating the traditional dish and offering an explosion of taste that delighted the judging panel.

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SRT’s Bulalo is the 3rd placer in the Creative Bulalo Challenge and the People’s Choice Awards

The dish stood out not only for its rich flavor but also for the creative presentation, which paid homage to the iconic Tagaytay dish while incorporating modern culinary techniques. The festival’s attendees also showed their appreciation, awarding the dish third place in the People’s Choice Awards.

As a result of their success, the winning bulalo dish will now be featured on the menu at Café Summit Tagaytay, giving diners the chance to experience the award-winning creation firsthand.

The Food and Wine Festival has become a significant event for local chefs, drawing attention to the rich culinary heritage of Tagaytay and promoting the region’s signature dishes to a wider audience.

The festival’s spotlight on bulalo, a slow-cooked beef shank soup known for its hearty broth and tender meat, highlighted the dish’s status as a Tagaytay staple. With events like this, the city continues to position itself as a premier destination for food lovers, blending traditional flavors with modern culinary artistry.

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