It’s warm and cozy at Fire Lake Grill

These days, a great reason to wake up with a smile on your face is the tingle of crisp cool air in the morning, a sure sign that it’s gonna be a great Christmas for one and all. It cannot be denied that no one is spared from the effects of the economic crunch, but we cannot let the doomsayers of the world shake us from our holiday spirit, especially when there are so many blessings to be thankful for.

For some of us, a change of scenery does wonders to our mind, body and spirit. And when the holidays come, some families choose to go out of the country for that much- needed break. Personally, I feel I don’t need to look any further because we do have a lot of good places to go around to help us in recharging our batteries and shake us from the "bah humbug" mood.

Just recently, I took time to catch up with one of my students, a recent graduate from my Essential Cooking Series, who I am proud to say co-owns, manages and is the head chef of Fire Lake Grill, an elegant but cozy restaurant in lush and cool Tagaytay.

The restaurant makes for that perfect getaway from the hustle and bustle of the city, a welcome respite from the toil and stress. Giving one a chance to unwind as well as look forward to dressing up for the occasion, this fine dining resto exudes a certain panache. Although Fire Lake Grill is relatively new, having opened just last month, it has begun delighting more and more guests who have discovered it by word of mouth. Located at the exclusive and upscale Cliff House in Tagaytay, this new restaurant is set amid lush greenery and offers a breathtaking view of the Taal Volcano and its surrounding lake.

The master behind this glorious gourmet attraction is Paul Huang. And as happy and proud I am of Paul, having graduated at the top of his class, I feel a certain affinity for him as well. We were born foodies at heart. Most of our lives were spent in the kitchen. But we denied our calling and opted for the safe route earlier on in life. For a time, I used to work for a bank and was doing perfectly fine. Still what I enjoyed more then was the moonlighting, waking up early in the morning to bake and then selling off sylvanas to the neighboring offices in my spare time. On the other hand, Paul was definitely making it big and climbing up the corporate ladder as marketing manager of Pepsi Cola International. But there was a deep ache in his heart, an incessant craving to grab hold of a wok and produce spectacular gourmet creations. At night, he’d be haunted by dreams of owning a restaurant where he can do exactly what he pleases whether he bombs or not!

Now his dreams are coming true. Today, he receives raves for his house specialties as chef of Fire Lake Grill. Friendship aside, I myself was impressed.

Chef Paul has indeed concocted an innovative menu. And although the servings don’t come in super-size American portions, they are enough to satisfy the most sophisticated palates.

Paul’s dishes reveal his sense of adventure and creativity. He puts a premium on simple yet elegant preparations. And despite diverse influences, which permeate his offerings from Continental to Asian to French and Italian, he remains an advocate of balance and restraint. Here are few of my personal picks during my last visit.

A delightfully, imaginative combination of rich pan seared foie gras with grilled Fuji apples made for a gratifying starter. I also enjoyed devouring the American-inspired Philly cheese steak penne pasta with beef broccoli and cream cheese sauce. The seafood was fresh; I had a sampling of Norwegian salmon with Tagaytay greens. To cap the meal on a high note, I had flourless chocolate cake with peanut butter and white chocolate filling for dessert. Mmmpeccable and simply divine, it will temporarily deprive you of thought and speech.

Fire Lake Grill isn’t a grill for nothing. For true carnivores, there is a choice selection of imported steaks grilled any way the guests would like them. On my next visit, I will bring my husband Benny and the kids for a steak fest. I will come empty and save space for a taste of the herb-rubbed CAB cowgirl steak (500g) with duck liver butter, or the uniquely delightful espresso-marinated and coffee crusted CAB strip loin steak, which Paul says have become their hands-down favorite.

So, this holiday season, consider the thought of dining out in the highlands. And for a welcome change, trade the usual garb of pullover, jeans and rough road shoes and dress up to the nines. You owe it to yourself and your loved one to look good in the midst of a romantic atmosphere. Just don’t forget to bring a shawl in case the chill gets to you. The Tagaytay evening breeze, the lingering scent of pine and greenery, crickets playing music in the background, and a stunning view of a volcano within a lake these elements set the scene for a perfect dining experience. Once the food is served, everything comes full circle. Just like chef Paul who can no longer deny his destiny, turned his back from a promising stint in the corporate world, did a 180-degree turn and has become true to his calling in life: to flame the fires of passion for elegant food.

And on a final note, looking for that perfect romantic moment when you get down on your knees and propose to your sweetheart your lifelong commitment of love and respect along with the promise of equal sharing of assets, real or imagined? Fire Lake Grill may just be the perfect place to win her heart. It may yet be the best Christmas gift you’ve ever had.

Holiday cheers to one and all. Merry Christmas to everyone!