Just before the onslaught of typhoon Glenda, the boys and I found ourselves enjoying a sumptuous all organic dinner at GREEN PASTURES at the East Wing of Shangrila Mall. Owner/elite chef Robby Goco and his pretty wife Chinky sat with us as we sampled the delicious fare. “Every food that is served, every ingredient that is used, has its own story, “ Chef Rob narrates. “In order for the restaurant to serve quality food, I have to make sure that I source quality ingredients. I travel all over the country to find farmers who raise animals that eat grass instead of feeds, that don’t inject their stock with growth hormones, and let the livestock roam freely. Yes, for now , we are supplier dependent — but it’s the only way to ensure the highest quality in our food. “
DINNER IS SERVED
I told Chef Rob that our palettes were not “sophisticated”. “Don’t worry, I’ll serve you entry level food that will excite your taste buds,” he said reassuringly.
The Chef demonstrated how to prepare the dish. First, spread (yes, spread!) one clove of garlic over the crusty bread which was drizzled with a little bit of olive oil. Then add the ricotta with the onion jam. For me, it was love at first bite! Chinky said it was one of her favorites too.
In my previous dining post, I mentioned that my son M was a picky eater. He doesn’t eat cheese. Well, lo and behold, he ate two slices of bread with heapfuls of ricotta on it!
The Sub Salad
“Instead of eating rice, order a hefty bowl of salad. “
GREEN PASTURES offers a wide variety of farm fresh greens and ingredients in their salad bar. Recently, they launched the “Salad of the Month” because customers have been asking for vegetable and fruit mixes other than those in the menu. “For this month, the inspiration is the fourth of July. We have star-shaped watermelons (red), cheese (white) and blueberries (blue) combined with the greens.
Chicken Fried Bacon! (195)
This dish was consumed by M in seconds!
Mmmmm …Mushrooms! (PHP 300)
“Go ahead, bite!” Chef Rob prodded. “The flavors are intense!” I can’t help but smile at the good chef. He was so proud of his creation – and rightfully so!
There’s Lechon In My Pasta
If you’re the adventurous type and would like to try chunks of braised suckling pig with your carbs, then go ahead try this dish!
Pinoy Egg (PHP 125)
Only the hubby tried this egg dish coated with longganisa.
Glazed Lapu-lapu (PHP525)
This dish is new in the menu. My ten year old son asked Chef Rob if it was teriyaki sauce on the top of the fish. 🙂 The savory glaze turned out to be miso tapuy.
Agua Fresca (PHP 230)
Milk, Egg and Honey (PHP155)
This award winning dessert (SPOT) had layer upon layer of delicious flavors! Sugar overload with a tangy lemon topping. FANTASTIC!
Salted Caramel Ice Cream with Popcorn Crunch (PHP235)
An oxymoron of a dessert, if there was one. You MUST TRY this heavenly sinful ice cream combo!
QUESTIONS: (Answer in the comment section of the blog and WIN A SPECIAL PRIZE!)
1. Which dish would you like to try at Green Pastures and why?
2. What is my favorite dessert?
THE BQP HIGHLY RECOMMENDS GREEN PASTURES
I never thought that I would be so gastronomically ecstatic over organic food. The boys and I kept on saying “Wow”, “Delicious” and “Sarap no?” (expressing one’s self in the vernacular always drives home the message more clearly). But aside from the wonderful food that was served, we got to know the Master Chef behind it all. Chef Rob started cooking at nine years old because he wanted to make money to buy bicycle parts. He has always had an entrepreneurial spirit which accounts for the many successful restaurants he has opened (Tequila Joe’s, Buddy’s, Cyma etc).
I admire Robby Goco’s passion for his craft. In his quest to offer and create organic culinary wonders, he has given work to many local farmers and breeders. He has made successful business ventures by uplifting the common “tao.” Some suppliers now have electricity and television sets. One was able to buy his own jeepney! How inspiring is that? There is always the easy route of buying milk or cheese from the grocery but the chef believes otherwise. NO SHORTCUTS! I love the story behind the man who makes food with stories. I’m glad that I brought my boy to dinner. At the end of the meal, the chef looked around and noticed that almost all the nearby restaurants were empty. M told him “ That’s because you’re awesome!’ We all had a good laugh. 🙂
I’m sure this post made all of you hungry. This writer will be heading back to Green Pastures (4th floor , East Wing of Shangri la Mall) with her whole family this weekend. I hope to see you there! 🙂