Inevitably in my narratives, I turn my focus on my partner of 42 years, Rolly Fernandez. Our best times are when we’re eating and chatting. Oh, we begin these activities at breakfast, when I narrate my dreams, or he tells me about a book he has just finished reading. But for this column, I’m not counting those.
As a foodie, I live for our date lunches, merienda and dinner. They usually begin when there’s hardly anything going on in the refrigerator, or when we find ourselves in downtown Baguio on errands, and it’s a hassle to prepare a home-cooked meal. One Saturday, one of our two dogs was at the groomer’s, the older one at the vet’s. It was past my diabetic husband’s mealtime; I could sense how famished he was. We left the doggos with responsible groomers.
Beef biryani, bismati rice and cucumber slices at Cezve Kahve Cafe
I announced, “Let’s finally try the Turkish restaurant beside Shakey’s on Kisad Road. My treat.” Cezve Kahve is the café’s name—one I can scarcely remember no matter how often we drive down that street. I’ve heard much in social media about its coffee made from beans and brewed on sand. I still have to see how it’s done, but Rolly chose their latte in an espresso cup, while I had the strawberry cooler, refreshing in its un-sweetness.
Due to health reasons, he has to stay off red meat, so I ordered chicken masala for him with basmati rice and sliced cucumbers. The chicken arrived drenched in brown sauce. From his expression upon his first bite, I could tell he would’ve been happier with my adobo. Immediately, he helped himself to my beef biryani with the same kind of rice and cucumber side dish. I was satisfied with the beef’s tender texture and sauce whose spices kick in after the last few bites.
Taiwan Beef Noodles with deli items from Gypsy Baguio by Chef Waya
In another gathering that weekend at Gypsy Baguio by Chef Waya timed for the opening of visual artist Kora Dandan Albano’s Lugod, an exhibit of archival reproductions of her paintings in the last eight years, he couldn’t resist breaking his fast. Like me, he had the Taiwan Beef Noodle which arrived sizzling hot, perfect for the dips in temperature we’ve been experiencing in the city. We worked our way through the comfortingly steaming broth, the thick noodles, the bok choy that wasn’t overcooked (Rolly likes his veggies done this way), and again the tender and plentiful chunks of beef.
Because Waya Araos-Wijangco’s restaurant is some distance from our home, I also stocked up on items from her deli shelf: in-season Sampinit Jam (the equivalent of raspberry) and bottles Chili Lime Tamarind Nuts. The latter is flavored with chili, garlic, kaffir leaves, lime, yes, tamarind, so the nuts have a certain tart, sour taste. When we served it to guests two days later, an eighth of the bottle was consumed. Goes well with beer or wine on a lazy Sunday. The blood-red sampinit went well with buttered pan de sal.
Rolly and I rarely argue about food destinations. We are one in agreeing to dining at Mario’s, Hill Station, Café by the Ruins, The Gallery by Witchcraft. He loves the fresh lumpia at Mario’s and the Café, and recently wondered why the serving of dinuguan seems to have lessened. He usually gets my share of the okoy, which he jokingly calls “Okoy na bokoy.” We usually enjoy this crisp shrimp or all-vegetable snack only when Session Road is in bloom for the Panagbenga Festival. There is an out-of-towner who sells okoy for P50 each. Rolly brings home four, and we’re set for lunch.
I am grateful for these excursions that take us two seniors out of the house. It makes us satisfied that we live in a city where there’s a variety of food places to choose from. After all, it was in Baguio that La Cucina Amare originated; the same holds for Manila branches of Don Henrico, even Sizzling Plate and many others. Even Cezve Kahve Café is growing in our city—another branch is scheduled to open on South Drive.
The price of gas may be discouraging vacationists from putting Baguio in their itinerary this summer, but let me assure you that the food here will continue to entice and enthrall. Take it from a happy man like Rolly. Rising fuel prices may cause us to rethink our plans to eat out, yet food, especially when done well, is basic, the stimulation of our taste buds as necessary as books are for the mind.
