Tadhana sa Bukid: A Soulful 7-Course Pop-Up by Chef Frances Tariga
Michelin Guide Chef Frances Tariga brought her New York-based tasting menu Tadhana home — this time, not in city, but right in the quiet farmlands of Alfonso, Cavite. Held at Ellie’s Farm, Tadhana sa Bukid: A Contemporary Filipino Tasting Menu was a one-night-only pop-up, offering a seven-course meal inspired by Filipino flavors and ingredients. The tagline “An Ode to Chance” came to life in a warm, intimate setup. As someone from Cavite, it felt surreal to experience something created in New York, now served in my hometown. The evening felt personal, not just for Chef Frances, but for everyone seated around the table. A Familiar Story, Told Differently The menu celebrated Filipino food in creative ways. Each course had elements we knew: tinapa, calamansi, ginisang pako, but presented in a style you’d usually see in high-end restaurants in and out of the country. We started with Sinuglaw, featuring Esguerra Kurobuta pork with kasoy pinakurat, strong and sharp, like a welcome wake-up. Then came Penoy, a duck egg custard paired with ikura, kabute velouté, and atchara. It was savory, smooth, and comforting. I came here with a fellow content creator, Nini, and she loved it so much. According to her, the dish brought back memories of childhood and stories of her mom. The Ellie Farm Salad added a local touch, using ingredients fresh from the farm and topped with tinapa flakes and egg yolk jam. There’s something about it that makes me feel nostalgic but I can’t figure it out, I guess it’s so good it made me an emotional freak. A standout for me was the Piniritong Pugita, a crispy local octopus with calamansi sofrito and pili gremolata. Perfectly cooked and bursting with flavor, it was one of the most memorable bites I’ve ever had IN MY ENTIRE LIFE. Other dishes included Maya-Maya with ginisang pako and smoked kamatis, Kanin at Tutong with garlic and chives, and Inihaw na Kasim, a grilled pork with a sweet ketchup glaze and bold vinegar dip. The second-to-last course, Kaldereta at Ulang, mixed short rib and crayfish into a rich, flavorful puree. At this point I was so full but I can’t help but finish my plate. Hay! The meal ended with Ensaymada, reimagined with chèvre, vanilla fluff, and bukayo, a familiar Filipino pastry, but with a fresh twist. THIS IS THE BEST! I wasn’t expecting much for an ensaymada because I would have preferred a favorite from a local bakery but this was amazing. Just hands-down. A Moment for the Community This pop-up wasn’t just about the food. It was about gathering people, sharing stories, and creating space for Filipino cuisine to be seen in a new light. The setup was quiet and cozy, no fancy tablecloths or stiff formality, just real people sharing an incredible meal. The event was invite-only, but it didn’t feel exclusive. It felt intentional. It was Chef Frances’ way of introducing her work to the local community first, a gesture that made the experience feel even more special. Everyone left with the same reaction: excited, surprised, and deeply satisfied. It reminded us that Filipino food can be both traditional and elevated, something you crave and something you admire. What’s Next? There’s no official word yet on the next Tadhana sa Bukid date, but based on the response, it’s clear people are eager for more. If it returns, it’s definitely worth watching out for. In the meantime, this dinner served as a reminder: Filipino flavors have always had depth, beauty, and potential. Sometimes, all it takes is a chef like Frances Tariga — and a setting like Alfonso — to bring that to the surface.
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