Most readers' memory of Tagaytay likely include the cool and breezy air of the famous weekend destination, the sight of Taal Volcano and family luncheons at the Picnic Grove. But over the years — and decades — the charm of the quaint city included the many mom-and-pop diners, farm-to-table dining spots and concept restaurants that city-established chefs put up.

The festival spotlights the finest aspects of the city’s gastronomic offerings. The festival spotlights the finest aspects of the city’s gastronomic offerings. The festival spotlights the finest aspects of the city’s gastronomic offerings. The festival spotlights the finest aspects of the city’s gastronomic offerings. The festival spotlights the finest aspects of the city’s gastronomic offerings.

"I'd say the Tagaytay culinary scene is maturing. We're seeing more concepts — a lot of restaurateurs and chefs are going up giving people more options," chef Rhea SyCip, chairman of the ongoing Tagaytay Food and Wine Festival 2024 said at the sidelines of the event's grand opening.

Among the chefs SyCip was pertaining to were Cyma's chef Robby Goco who opened Elaia by Cyma; Kampampangan chef Sau del Rosario and his Luxe at 180 Degrees; and Gallery by Chele's chef Chele Gonzalez who opened Samira inside Anya Hotel.

Festival chairman chef Rhea SyCip

"And when diners visit these restaurants, it's not the same menu from the chefs they know. Usually, they have fresher approach. Like chef Chele, he grows his own thing. Not because it's the same chef means that it's the same food they will taste in Manila," SyCip added.

SyCip and peers from the industry felt Tagaytay was ripe for its own culinary scene celebration, thus the first-ever Tagaytay Food and Wine Festival.

Chefs from Tagaytay bond together to bring the inaugural Tagaytay Food and Wine Festival. INSTAGRAM PHOTOS/TAGAYTAYFOODANDWINEFESTIVAL

For two weekends the chefs and restaurants that have helped mold Tagaytay's storied dining culture convene to spotlight the finest aspects of the city's gastronomic offerings.

July 12 saw the successful Grand Tasting event at Anya Resort. SyCip was shocked with the turnout, expecting only 50 guests but actually accommodated more than 180 people, which goes to show the growing scene. This was followed by the Harvest Dinner on July 13 at The Fatted Calf where chefs Jayjay SyCip, Rhea SyCip, and Pilgrim Davao's Jeramie Go collaborated on a menu that features the best of ingredients; and the the sunset session at Luxe at 180 Degrees by Chef Sau del Rosario on July 20.

The back-to-back weekends will close with the Heritage Buffet happening today, July 21 at the Veranda Restaurant of Taal Vista Hotel. This unique lunch buffet features the combined talents of chef Jayme Natividad of Taal Vista Hotel and the SyCips of The Fatted Calf. Together, they'll create a delightful fusion of heritage dishes, showcasing the best of Filipino cuisine.

Capping off the festival is the inaugural Creative Bulalo Challenge. In collaboration with the Tagaytay City Tourism Council, restaurants from Tagaytay City will compete in this exciting culinary showdown, where participants will present their most innovative interpretation of the city's beloved Bulalo. This competition will culminate in September 2024 at the Tagaytay Picnic Grove.

In ending SyCip said they hope Tagaytay Food and Wine Festival 2024 to bring back to Tagaytay, the place they call home.

"Our goal is for the destination to have a renewed interest. During the pandemic, Tagaytay was the easiest to go to but when everything went back to normal, people would rather go elsewhere. We wanted to remind everyone that we are here and we're getting bigger, month on month there are restaurants opening."

For Tagaytay Food and Wine Festival's Heritage Buffet reservations, call 7917 8225.

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