The Cold Never Bothered Me Anyway: Gypsy Baguio and The Fatted Calf announce first collab dinner

UPDATE (July 3, 2023): The six-hands dinner just released the menu!

Chef Waya Araos-Wijanco of Gypsy Baguio is collaborating with husband-and-wife team Rhea & Jayjay Sycip of the newly reopened The Fatted Calf for a one-night-only dinner event in Tagaytay on July 7th, Friday.

In their first collaboration entitled Range: A Collaborative Farm to Table Dining Experience, the trio of chefs will be highlighting the goodness of locally sourced produce and the ever-hardworking farmers behind it.

Chef Waya, a former developmental worker who found her culinary path and voice roughly 10 years ago, has been working with local farmers and producers ever since. And when she moved back to her hometown Baguio in the middle of the pandemic, she’s been actively bridging the gap between local farmers and local businesses. She’s also encouraging the younger generation to get into farming and agriculture to keep the the country’s source of farm labor and innovation at a sustainable level.

And since The Fatted Calf opened in 2019 and before taking a brief hiatus in 2022, they’ve been championing local produce from nearby farmers, sustainably caught seafood, and even ethically sourced livestock — claiming that even the pigs from their partner-suppliers are raised happy and well-fed.

The dinner — the first of many for The Fatted Calf — is happening on July 7, Friday, 6:30pm at The Fatted Calf’s new farmhouse kitchen along Tagaytay-Nasugbu Highway, Brgy. Neogan, Tagaytay City. The seven-course dinner, which includes a glass of Terrazas de los Andes wine, will set you back ₱3,950 (net) per person. For reservations, contact 0917 789 2352 or 0977 643 7477.

Here is the menu for the six-hands dinner:

Here are some dishes I've tried from both restaurants, which give me so much excitement for their upcoming collaboration!

Gypsy Baguio’s Peruvian Pulpo Ceviche

Octopus slices in citrus marinade with aji amarillo and served with baguette slices

Gypsy Baguio’s Indian Butter Chicken

Chef Waya’s version of Indian Butter Chicken with a creamy yogurt and tangy tomato masala sauce.

Gypsy Baguio’s Salted Egg Pork Belly

This is a crowd favorite at Gypsy Baguio and no wonder because of its hefty chunks of juicy pork belly deep fried to a golden crisp and tossed in umami-rich salted duck egg sauce with curry leaves.

Gypsy Baguio's Sugar-free Artisanal Miso Salted Caramel Ice Cream

This is an absolute must-try when you visit Gypsy Baguio! I know it's already cold up there, but it's so creamy and smooth then you'll get that subtle savoriness from the miso. *chef's kiss*

The Fatted Calf’s Chicken Liver Pâté

These photos were taken in 2019 when I was assigned to cover their opening. I immediately fell in love with this scrumptious paté made from free-range chickens served with their ridiculously soft home-baked brioche rolls. The flavors of the pâté was sealed with melted butter locally made in Bukidnon and served with their homemade raisin relish and pickled yet crunchy Pipinito (tiny cucumbers that grow on wild vines around the area).

Chef Jayjay’s Whole Roasted Leg of Beef

When I saw multiple friends' posts about the reopening of The Fatted Calf, I was glad that this dish was still in the menu. They used ethically sourced livestock for the beef shank, but it also takes at least 10 hours to cook the beef with aromatics and spices until it’s falling-off-the-bone tender. The cooking broth — already filled with flavor — was further reduced into a jus with a bit of rum to make sure no ounce of flavor is wasted.

Chef Rhea’s Signature Rum Cake

Chef Rhea’s award-winning signature Rum Cake is perfectly moist and spiked with locally made Don Papa Rum. It’s sweet, buttery, and all kinds of comforting.