Even as many of us (tentatively) approach normal as the pandemic subsides, local restaurants’ innovations in takeout and delivery are probably here to stay. Still, there’s something exciting about gathering with people real people that you don’t even live with and learning to dine in again. To celebrate a much more hopeful summer 2021, Hearth and Hill welcomed us to try their new seasonal menu. Because Gov. Cox’s prayers were answered, a summer rainstorm prevented us from enjoying their dog-friendly patio, but the season still shined through in a meal that prominently featured local, fresh ingredients.
Kimball Cactus cocktail; Photo by Josh Petersen
Published March 6, 2021, 9:11 AM
We are kicking off Women’s month at Mesa ni Misis with our Bahay Kubo Kitchen series with Sheryl Ocampo, featuring El Nido. Hailed as “The world’s most beautiful beach” by travel magazines, El Nido also boasts a bounty of indigenous crops that are underutilized in our daily cooking. Through Sheryl, we learned new and creative ways on how to use her three favorite crops:
saba,
Sheryl Ocampo
Originally from General Santos, Sheryl has frequented El Nido since 2011 when there was no electricity on the island. She has been living here for the past six years raising her children in nature’s playground with the beach and open fields for them to explore. Her restaurant, Glow, features local plant based dishes that encourage tourists to sample what true Filipino flavors and produce. Sheryl’s advocacy is to “decolonialize” our pallete to strip back all the foreign influences on our food through the years of colonization, and to look back t