Surprising Bag of Beans

We were celebrating the second birthday of Little B and we thought we’d have a strictly family-only day. After mass we stopped for breakfast at Bag of Beans on Aguinaldo Highway, Tagaytay. It has changed a lot since we visited the place years ago. It is now Bag of Beans, Coffee Shop and Bakery.  

We used to drop in when it was a small store with freshly baked bread (the raisin bread is our favorite) and a selection of pies. Then they started offering meals at the back. Today, the backyard, inspite of steps that challenge weak knees, is like a soothing rustic retreat amid old trees and shrubs.

Aside from the usual dining tables and chairs, Bag of Beans has a canopied nook with an antique bed and throw pillows, tempting guests to relax and marvel at how beautiful nature is. In giant birdcages are lovely and friendly winged creatures, among them the talking Myna bird that thrilled our little apo to no end.

Now the food. This was another surprise. The menu is considerably extensive, the portions are good for sharing. Their chef must have been trained very well, considering the flavor and the way the food was served. They have set breakfast menus, trios (from P295) of fluffy buttermilk hot cakes, omelets or fried eggs, and juicy sausages. Needless to say, coffee did not disappoint us – exactly a blend one would expect to find in a restaurant in coffee country, Tagaytay. However, we had to settle for their carrot loaf (P90) because, of the 12 kinds on the menu, only this and another one was available. We did not regret our choice. It was served perfectly warm, which pleased us. The Filipino breakfast costs P195. For lunch, one might try their Norwegian salmon steak at P350, vegetarian fettuccini for P195, or grilled blue marlin. Kids’ selection includes ‘funny faced’ hotcake, spaghetti, cheeseburger and ice cream sundae. Of course, coffee drinkers would not fail to take home a bag of their beans.

In a less scenic setting, at a Mini Stop outlet on Macapagal Avenue, we had a satisfying merienda at the very low cost of P46. The place appeared to be very popular. People kept coming in, all seats were taken, but the lady supervisor brought out two stools for us, apparently she does this when there is an overflow of customers. We had two of what they call “double up, kariman” crispy coated fried bread (one with filling of cheese and pepperoni, the other with Korean barbecue) plus coolers called Chillz. There is a self-service corner where a food warmer is loaded with a selection of sandwiches.

As promised, here are some interesting details in Anthony Bourdain’s new book, “Medium Raw” published this year. Bourdain, who cooked his way to fame (and fortune, we presume), wrote his first culinary-themed book ten years ago, the mega best seller “Kitchen Confidential.” He has since left his kitchen, attracted, perhaps, to the joy of traveling and the glamorous life of a television star.

This is a good read for people who want to be chefs and those who simply find joy in eating. It is a peek at the inner sanctum of the many people who inhabit the world of food. We saw Batali, Wolfgang Puck, Rachel Ray, Emeril, David Chang, and Alice Waters unmasked – sometimes derogatorily being refered to as villains, or lauding them as heroes.

Bourdain lets us in on some mafia-type activities of famous chefs. He has very helpful tips for the young who want to pursue a culinary career. He debunked the myth that one has to go to an expensive school to be a good chef. He made us rethink the hamburgers we eat in popular chains. He talked about the emerging lifestyle of sustainable food production, devoting a few lines to the organic system of raising and producing food. He brought us to the kitchens of world-famous restaurants where chefs reign supreme.

He also reveals a trade secret – that chefs are not omnipresent in their kitchens. So do not insist on meeting and complimenting/complaining to the chef. He might be sitting on a jet plane, drinking his favorite wine destined to some exotic land at the very moment you are savoring his specialties. Sous chefs apparently are trusted, efficient understudies. Most of all, he reinforced the theory that traveling is one of the best ways to know different people through their kitchens.

Inspite of some unpleasant words that he always punctuates his writing with, it was fun (and educational) reading the book. Go, get a copy, it might still be on sale.

Enjoy your Sunday.

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