As we drove we passed some of the vegetable gardens in this cooler climate. We always look for and enjoy the fresh produce from this area in our markets. Lettuces, green beans, cucumbers, broccoli, cabbage. . . Aren't these beautiful terraced gardens!
Another spectacular view from the road.
When we arrived in Baguio City after about 6 hours we went immediately to check in at the hotel. We stayed at the Forest Lodge at Camp John Hay, a resort that was a U.S. army base after World War II. During the war the Japanese had their headquarters there. This area has always been a desirable, although somewhat remote location, because of the milder climate. Being high in the mountains it is pleasantly cool and not as humid (no need for air con). The hotel was surrounded by beautiful grounds with pine trees and plenty of places to enjoy walking.
During the four days we spent there we enjoyed seeing some of the local sites.
We visited the Easter Weaving School where you could watch the ladies weave their incredible traditional patterns. This was at the end of the day and their focus was amazing as they ignored us walking around and peering over their shoulders. We enjoyed getting a few souvenirs at their shop.
We went to an area known for its warm springs. The resort we stopped at had multiple pools and was very inviting. Some of us even put suits on and enjoyed sitting in a warm pool. On our way there we traveled through a part of town where wood carvers had their shops. It was fun to walk up and down the hill and see the beautiful wares.
We did share training each morning and evening from a different couple missionary. These were very informative, enjoyable and uplifting sessions.
Some of us visited a museum, and a beautiful park. There was a huge mall also with some shopping for some and some American restaurants like Kentucky Fried Chicken and Pizza Hut. mmm. . . food from home.
Here are some of those fresh vegetables at Baguio's wonderful palengke (city market). It was amazing to see the incredible variety of produce. Also it was so enjoyable to walk through and shop as the temperature was so pleasant! Usually at our local palengke you want to go early for the best selection but also because it gets so hot under the tarps in there.
The last night we were there President had been saving a special surprise for us all including Sister Carlos. He kept telling us to save our appetite for the evening meal. We loaded into vans and were driven to a private home in a higher part of the city. Here we were treated to an 8 course meal prepared by Chef Vicky in her family home! She was trained in New York City at the French Culinary Arts School. President found and paid for this himself as a gift to us all. We were enchanted by the beautiful garden overlooking the city.
President Carlos just couldn't stop smiling. He is a wonderful cook himself and was so excited to share this incredible gourmet meal with us.
The home was built by Chef Vicky's father. She moved back to help care for her aging parents.
Inside we prepared for some delectable treats! The atmosphere was amazing with the beautiful surroundings. There was wonderful music playing in the background adding to the ambiance of a perfect dining experience. At this large table you could hear and converse with everyone.
We began with a variety of sweet and savory dips with bread and crackers.
The first course arrived after we were seated at the table. It was the appetizer course and was a custard with carmelized onions and mushrooms baked in an egg shell.
The second course was cream of three mushrooms soup served "cappuccino" style with a frothy foam on top
This was the third or intermezzo course. It was an amazing parmesan lollipop topped with a marshmallow rosemary sauce. So delicious!
The 4th course was many people's favorite: seared salmon on asparagus with lemon, fried capers, and garnished with alfalfa sprouts and browned butter.
The fifth course was a pork ginger dumpling with cilantro in a soy ginger sauce. (All of these
courses were served on Chef Vicky's families' china.)
After this course we took a break for about 20 minutes to stretch and visit.
This home with its beautiful views and vaulted ceilings reminded us of our mountain home
so we felt a little homesick.
Back to the table we enjoyed the main course, #6. It was beef tenderloin in the style of Shepherd's Pie. This was delicious beef from the U.S. which we never can
get so was a special treat.
The 7th course is European tradition - a salad. It is supposed to help with digestion.
The delightful finale was creme brulee with fresh Baguio strawberries and cream
What an amazing evening we will all remember! Not what we expected we would experience while serving a mission in the Philippines.
Thank you President and Sister Carlos for your generous and thoughtful gift. And thank you
Chef Vicky for an incredible experience.