A general store promotes sustainable living with local produce
When good food means slow food harvested fresh from nature
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.