Fire, Food & Friendship at Foggy Mountain Cookhouse
We’ve run through all of the “by reservation restaurants” on our list, hooray!
(And this is our 300th blog post; three cheers for all the nice eatsplorers everywhere! Thank you so much, foodie friends for all the support!)
I know I’m jumping a little ahead to the friendship part of this feature post with the intros so let’s get things officially kicked off. Have I got a mouthful (and an eyeful) for you.
I’m not talking about this particular fire, although we thoroughly enjoyed ourselves in its rosemary-scent-dispersing and perfect-marshmallow-roasting-on-account-of-its-blue-flame capabilities.
No, not even referring to the wood fire in this brick oven, a handsome oven, though it is. Just look at that.
I’m talking about the resident chef’s fired up passion as a foodie. Chef Babes started building a strong love for food while using cooking as an outlet for stress after a long, challenging corporate world day. Reading, researching and digesting all things food preparation in his downtime surely paid off. \m/ Making himself a true master in the field, he then mixed and matched ingredients, techniques, etc. that produce dishes that bring so much joy to multitudes of his guests. Brace yourself for the edibles served at his porch resto, Foggy Mountain Cookhouse.
Making a booking for lunch or dinner at the cook house (at least a day before please), your meal naturally comes with an appetizer, starters of salad, drinks and dessert. For now, the FMC meal begins with baba ganoush and some bite sized pieces of pita bread. I have never enjoyed eggplant more! The spread/dip is so refreshingly good, I have a mind to ask Chef Babes to make me a jar of it for home (which I assume will be finished off in a few hours *tee hee). The first time I encountered this “antipasto”, my heart sank thinking that the serving was too small for our five pax group. Oh, was I so wrong.
We were served a greens-packed salad drizzled with … wait for it … orange juice dressing. Oh, weee! Together with the cherry tomatoes, olives, carrot strips and cheese were torn pieces of lettuce, watercress and some feathery looking veg that we couldn’t quite place what it was. Our guess … more rightly, P3’s resident baker/chef‘s guess, is it’s fennel. Doing research on it now, that is correct! Nice one, Karla! *apir
To wash these Mediterranean dishes off with in my food adventure with P3+1+1, we had a pitcher of iced tea with a cinnamon flavor as well as glasses of vodka 7Up for the guys.
Before we actually got to the main courses, Chef served us our orders of penne pasta in egg sauce with truffle oil, saying it’s the best consistency and taste coming right from the cooktop. =)
Let me tell you now that the serving portions for the main courses are so huge at this food house that it can be shared with a group of five with (uber) lots to go around. =D I didn’t believe that little piece of info reading from the restaurant’s menu (a straightforward list of what’s available for the season) on their Facebook page so we cleaned out all the serving dishes of the babaganoush, salad and pasta.
Out of the spread at dinner, what sang to us most were the squid fries (Again, I have never had squid like that before!) and porchetta (Race’s Foggy Mountain fave). The grilled chipotle pork chop was delish too, mind you, but being served together with these taste explosions of eatables, its flavors were overpowered. I suggest if you pick this dish for your meal, dig into this first. It really was wonderful when I ate the leftover of it the next day.
I loved the squid so much, I ordered another plate of it for lunch with my blogger besties. ^^, Served with a dollop of truffle oil infused mashed potatoes Sam found to be the most delicious mashed potatoes she’s ever had, she focused on that shallow bowl and didn’t stop until every morsel of it was gone.
What’s that you’re saying? Breather? How about resting your eyes a bit on our photos with one of the most fired up chef’s I’ve ever met in the Baguio food quest?
Ready now? Not yet?
Now. Feast your eyes on lamb that’s been slow roasted in the brick oven. Those colorful pretties are Middle Eastern vegetables drizzled with feta cheese and lemon zest salsa. (“,)
Before serving the lamb to us, Chef asked if he could cook it his way. (I know, I know, well done is just going to murder this hunk of premium protein. *sheepish grins … no pun intended) Squeamish as we were about blood, we were utterly surprised to be served a piece of medium rare meat that had nary a reddish/maroonish drop on it. What sorcery is this? I didn’t know chefs could be magicians too! Abracadabra! *poof! All the blood is gone! (Another exclamation: “OMG, I’ve never had lamb like this before!” =)) )
Next up is one of the new additions to the menu, chicken Parmesan pie. We made like guinea pigs for this rich and tasty clay pot viand. For Chef Babes’ first try making this, it was fab! See little man Lucas enjoying his spoonfuls of the (tomato and basil) sauce drowned chicken thigh fillet. =b
To toast the success of all our dining experiences at the house resto and to new friends (new followers of Chef Babes’ culinary exploits, too), Foggy Mountain’s chef gave us a taste of his apple vodka at the dinner and the dessert wine at lunch. I think I’m going to start drinking if it’s his port wine that’s served. Cheers to friendship and foodies united! *hik
More Food …
Wait up, there’s still dessert. That’s pumpkin pie puree with a roasted marshmallow top crust and a lump of heavenly, heavenly cream. As if we weren’t bursting enough at the seams, this meal ender ensured no stomach real estate was left without Foggy Mountain Cook House food in it. *hihi
X marks Foggy Mountain Cookhouse for good (filling) food in Baguio. I’m throwing out F words here because of this place … good words. Fire, food, friendship. Fantastic, fun, feast, festivity … FAVORITE! (I’m putting this cookhouse in my list of faves.)
Food: Cue the Lego movie theme song: “Everything is Awesome!”
Service: Even with just the chef and one attendant, service went pretty smoothly. Totally an intimate setting for a meal, it’s only when you buzz for service that Kuya R2 (who hails from Palawan) pops in. Chef Babes also checked on us from time to time (with an entertaining story on this or that).
Ambiance: Sit back, relax and enjoy your meal in the Foggy Mountain terrace as you watch the fog roll in and out midday/house lights twinkling in the mountain on a clear night. Yes, Foggy Mountain isn’t just a name so don’t forget your jackets just in case it gets too nippy.
Price: I spent a little over P1500 for each visit with a party of five to six people and everybody was stuffed, I tell you, S-T-U-F-F-E-D! Dinnertime and lunchtime, I/we left San Carlos Heights with tummies so full, we could’ve been rolled home like barrels. I even had a pack or two to go. (Oh, you, scrumptious squid fries; you’re mine, all mine! *maniacal laugh)
Foggy Mountain Cookhouse
172 St. Joseph Street, San Carlos Heights
GLOBE -0916 767 4687
SMART – 0949 357 7617
SUN – 0932 762 3639
Attached below is a screen shot of the cook house’s location from Google Maps for your reference.
Give a mouse click here for extra visual aids to the exact location of Chef Babes’ house. (Such a useful photo album, don’t you think, Baguio food quester? Stay warm and dry, everyone!)
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X Marks the Spot for Good Baguio Foods is a personal blog. Everything posted in this blog is PERSONAL OPINION DERIVED FROM PERSONAL EXPERIENCE and since TASTE can be pretty SUBJECTIVE, should NOT be taken as THE NORM or the LAW OF DINING around in the City of Pines.
Its (prosaic =b) contents are meant to help with the question “san tayo?”/where do we go? in relation to eating out in Baguio, to ENCOURAGE EXPLORING (eatsploring) and TRYING NEW THINGS offered in the City of Pines.
By all means, eat where you want to eat and eat what you want to eat. May you have a great experience with all the places you visit and may all the restaurants you go to deserve a ton of treasure chests! (“,)
(Also, if you have any second thoughts about a certain place you arrive at, please DON'T LET THIS BLOG BE THE REASON YOU ARE FORCED into ending up anywhere. If the restaurant doesn’t have what you want, please FEEL FREE TO WALK AWAY.)
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