Farm-to-table dining has an undeniable appeal, promising a harvest of the rich, ripe flavors of the earth. This becomes a gloriously delicious, creative experience in the hands of skilled chefs who truly honor and respect their ingredients. Get a chance to savor such a dinner at Range: A Collaborative Farm To Table Dining Experience, a one-night-only dinner pop up on Friday, July 7 at The Fatted Calf in Tagaytay. The dinner will be a collab between The Fatted Calf’s Chefs Jayjay and Rhea Sycip and Chef Waya Araos-Wijangco of Gypsy Baguio.

Entitled “Range,” the chefs will interpret the ingredients available in the most delicious ways possible. “We want to show that local can be elevated and celebrated, but not in your usual over-the-top degustation setting,” says Chef Rhea. “The good thing about Waya's food and ours is that we still serve meals with adequate portions. Ingredients can be given depth and range with proper thought and execution. Jayjay and Waya will be presenting some dishes side by side, then a few items were agreed to be worked on individually and the two of them will collaborate on one dish, while I will do the desserts.”

Check out the menu:

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All three chefs have been working with local farmers and food producers for years, promoting the goodness of locally-sourced ingredients, even rare, hard-to-find ones.

“I was listening to an online conference with Jayjay and Chef Waya as the lead resource persons about the relationship of the chefs with the farmers. They were so in sync that at one point it sounded like they were from the same restaurant. After the call, I threw the idea to Jayjay to invite Chef Waya to Tagaytay so we can cook together,” says Chef Rhea.

Planning the dinner: Chefs Jayjay Sycip, Waya Wijangco, and Rhea Sycip at The Fatted Calf.

This will be The Fatted Calf’s first collab since it opened in its original location in 2019.

This one-night only dinner will happen on Friday, July 7 at 6:30 pm at The Fatted Calf’s new home along the Tagaytay-Nasugbu Highway, The seven course dinner is priced at Php 3,950.00 inclusive of cocktails, wine and coffee.

Part of the sales for the evening will be given to selected farmers from Cavite and Benguet to support their operations. This event is also co-sponsored by Chroma Hospitality who will be housing our guest chefs in Quest Hotel Tagaytay, 1834 Gin by Ginebra San Miguel who will be serving pre-dinner craft cocktails from master mixologist Lennon Aguilar and Moët Hennessy who will be graciously providing wines for the evening.

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The Fatted Calf | 0977 643 7477 | FB: @thefattedcalf |IG: @thefattedcalf_ph | Tagaytay-Nasugbu Highway, Barangay Neogan, Tagaytay.

Lead photo: Beefsteak tomatoes and Seafood Laksa photos by Ching Dee