“A trip to Tagaytay is always a good idea because it provides a break from our daily routines” shares JM Delgado, General Manager of Summit Ridge Tagaytay. A lot will agree with Joms, as he is fondly called. He adds that with the punishing heat we’ve been experiencing for the past couple of months, a chance to enjoy a cooler temperature and a breath taking view of Taal Lake are the reasons that family and friends should take this road trip.
When lowlanders come for a visit, they usually factor in lunch or dinner at a favorite restaurant because somehow fresh green salads in situ taste fresher, meaty soups like bulalo are heartier, and the coffee is more energizing, more robust.
While this could just be the power of suggestion, the cool weather and range of food options available is more than enough to whet anyone’s appetite. At Summit Ridge Tagaytay, the culinary selection is designed to cater to foodies and gourmands alike.
For starters, the hotel—with its enviable view of the Taal Lake and volcano—has its own special blend of locally sourced coffee beans from Batangas. “We use this particular blend of Arabica and Robusta to whip up the different coffee concoctions available at their outlets,” shared Mr. Delgado.
The hotel recently unveiled its new menu that features regional delights inspired by areas where the Summit Ridge brand is located. Now you can feast on culinary delights concocted by Chef Eric Baculio, a veteran in the culinary industry. Chef Eric recommends Deviled Pampano and Tuna Belly Sisig from GenSan, Charcoal-smoked Chicken and Bicol Express from Naga, and Squid with Seafood Duxelles and “Sutokil” from Cebu. “These dishes are is inspired by regional favorites—popular in our other Summit properties. Of course, Tagaytay is also represented with Beef Bulalo, Boneless Crispy Pata and Kare-Kare,” Chef Eric shares.
For Father’s Day on June 17, book a table to enjoy a special menu that includes Buffalo Chicken Lollipops, Roast Beef, Pork Baby Back Ribs, and Pasta Bolognese. Special treats await Fathers!
Into the different dishes and salads go some of the organic vegetables grown at the Summit Learning Center (SLC) Garden, the brainchild of Chef Eric. Some of the veggies they’ve successfully grown so far include chocolate tomatoes, baby bitter gourds, alfalfa sprouts, local lettuces, arugula and bell peppers.
Before you make your way back to the city and to reality, take one for the road. The hotel has a list of pineapple-based cocktails flavored with herbs grown on-site that are perfect for sundown socials.
Summit Ridge Tagaytay is at Km. 58 Gen. Emilio Aguinaldo Highway, Tagaytay, 4120 Cavite. Tel. no 02 2406888.