THE Department of Tourism, in its efforts to enhance the image of the Philippines as a culinary destination, organized “KAIN NA!”—a Food and Travel Festival designed to create awareness and interest on Filipino cuisine and tourism destinations.
The festival featured local dishes prepared by Filipino chefs with food demonstration and sampling, farm products (agri, arts and crafts), and farm tourism destinations. Exhibitors from regional farm tourism associations, DOT-accredited farm tourism operators, farm cooperatives, tour operators, academe, and partner agencies present goods and services to the public. Presentations on Best Practices in Farm Tourism, New Agricultural Technologies, and its contribution to sustainable development were delivered by relevant practitioners and industry stakeholders.
The event aims to strengthen the capacity of the government and private sector in the effective use of Farm Tourism as a tool for sustainable development and promotion of agriculture and tourism in the Philippines. The three-day regional event was in partnership with Ayala Malls and was held last Oct. 12 to 14 in Cebu.
Golden Prince Hotel and Suites, as a hotel that supports the Farm to Table Initiatives of the Department of Tourism, fully supported the event by providing the Cold Salad Section during the Degustacion, a 7-course meal which featured the local cuisine of Cebu. The hotel’s wn Head Chef Marlou Almasco, piqued the interest of the guests of the Degustacion with his own creation, Fiddle Head Fern with Herb Infused Goat Cheese Salad. On the second day, he wowed the crowd with Cebuano Seafood, Chorizo, Basil and Tomato Pasta that he happily shared on a Food Demo alongside the other chefs from neighboring hotels.
Golden Prince Hotel and Suites takes pride in utilizing farm to table initiatives by supporting vegetables and meats direct from farmers and growers. It is a good way of helping lift each other’s lives and encouraging other business stake holders to patronize fresh local finds.
