Organic Specialty Greens

I used to think that "organic" eating was for frou-frou socialites who were just on to the next big foodie trend. I remember selling local delicacies at the Salcedo Saturday Market waaaay back in 2006 and encountering a lady who was strictly an "organic only" eater (like that's possible in today's world). When I couldn't answer her whether all our ingredients were organic, she walked away. My thought bubble read that she was a biatch I didn't need on a beautiful Saturday morning but after having experienced some of Antonio's organic greens, I considered that maybe there might be something to that commitment to organic food after all. 

I have just submitted a story to F&B World about Antonio's Fine Dining but with a special angle on the farm that is now run by Agnes, owner/chef/restaurateur Tonyboy Escalante's wife. I had already determined a year ago, just on a date at Antonio's Breakfast (when it wasn't yet incorporated into the Fine Dining lot), that this place had one of the best greens in the metro that we had ever experienced. But I figured that would be true for most if not all Tagaytay restaurants. I figured all these Tagaytay restos simply had quicker access to great veggies grown from there. Little did I know that for Antonio's, quick access meant their own backyard.

Apparently they have been farming for over a decade now, particularly because Tonyboy realized at the onset that if he was to open a restaurant in Tagaytay he would have to grow his own greens. That was the birth of Antonio's specialty greens. 

I think it's a tough job, no matter that Agnes says it's easy, because of the need of to consistently be present to attend to the plants (Agnes admitted, "You have to treat them like your own babies.") To think they started out with one farm and now have three is very commendable, admirable. 

Maybe they were encouraged by the increasing demand for these specialty greens, thanks in part to the more educated restaurant goer, who now expects arugula and now just lettuce and cabbage on his plate. Or maybe they responded to the growing advocacy for organic produce, led by companies such as Whole Foods. Whatever the influence, the conclusion is that there is much to thank for. I tell you, there is nothing like having these organic veggies. Aside from the freshness and the bolder flavors, you suddenly have so much energy. It is really a feeling of wellness! 

Antonio's Fine Dining

www.antoniosrestaurant.ph

There is no sincerer love than the love of food. - George Bernard Shaw