A gen­eral store pro­motes sus­tain­able liv­ing with lo­cal pro­duce

When good food means slow food har­vested fresh from na­ture

Cebu Living - - Contents - By JUDE BA­CALSO Im­ages by GABBY CANTERO

Can eat­ing clean be de­li­cious? Chef Jo­hann Chiongbian Young makes the case with his newly-opened Echo­s­tore in Cebu: Yes.

But how is Echo­s­tore cook­ing up a healthy revo­lu­tion? Words like or­ganic are thrown around, em­bla­zoned on la­bels and items on the menu. “Our Pro­bi­otic Chicken Em­botido uses no chem­i­cals, hor­mones or MSG,” says Meyan Young, co- li­censee for Cebu and Jo­hann’s wife. First in­tro­duced in the Cebu store, it is an EchoCafe fa­vorite to­gether with grass- fed beef from Bukid­non, even lo­cal pes­ti­cide- free pro­duce sourced from nearby farms and fish­er­men.

“When a prod­uct we rec­om­mend from the lo­cal sources sells, we can rec­om­mend it to our part­ners to be sold in the five other EchoS­tores all around the coun­try,” shares Jo­hann. “Our Bo­querones de San Remi­gio is avail­able only in Cebu for now, and is made in small batches by Clay­ton and Joji Tu­gonon in their beach house at the north­ern town of San Remi­gio.” Us­ing fresh-caught her­ring, the cou­ple mar­i­nate the fish in olive oil and vine­gar, fla­vor­ing it with gar­lic and pars­ley.

The in­gre­di­ents used in their best-selling dishes in the café are also sold in the store. This makes it easy for any­one to recre­ate the dishes at home. “We make slow food and sell them in the store, so you can make them fast at home.” It’s a con­cept that is catch­ing on quite well with the Ce­buano con­sumer, given that they have been open for barely two months.

Ce­buano del­i­ca­cies of dang­git and pusit also get a makeover. They are also served in-store for those han­ker­ing for the taste of a truly Ce­buano break­fast. They also make an ex­cel­lent or­ganic ver­sion of din­uguan us­ing blood from veg­e­tar­ian pork that is fed only arugula and let­tuce. Well, we did say it was clean eat­ing.

Echo­S­tore Cebu. Unit 6, Streetscape Mall, Maria Luisa Road, Bani­lad, Cebu. (032) 564-9246. @echo­s­tore­cebu.

CHICKEN-PORK ADOBONG PUTI, A UNIQUE

SHRED­DED TAKE ON THE NA­TIONAL DISH WHICH DOES NOT USE SOY SAUCE; THE PRO­BI­OTIC CHICKEN EM­BOTIDO

ON A BED OF MALUNGGAY PESTO; CHORIZONG HUBAD; AND THE PASTA A LA

TRIO FEA­TUR­ING THREE SAUCES: BASIL MALUNGGAY, ARRABBIATA AND AL TONO.

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