GREEN Pastures is Chef Robby Goco’s farm-to-table, back-to-basics concept restaurant. The restaurant serves organic food using ingredients that are locally sourced and certified organic. No MSG, no canned products, all homemade from scratch. Health buffs, people with special diets, and those who simply want to stay fit and healthy have found in Green Pastures what they have been looking for all these years, as it directly addresses their need for good, real and healthy food.
Just recently, the restaurant started to serve breakfast, and you can count on Chef Robby Goco, the celebrity chef behind Green Pastures, to come up with special breakfast items that are in keeping with Green Pastures’ healthy concept.
There are several interesting choices on the breakfast menu, which is being served at Green Pastures’ branch at Net Park, 5th Ave., Bonifacio Global City, Taguig City.
Avocado Farmhouse Power Grain Bowl—shredded kale, quinoa, konbu roasted chicken, Mambo goat cheese, 5-minute duck egg, bacon, corn, avocado, grape tomatoes and honey mustard dill vinaigrette combine to make this healthy bowl a celebration not just of colors but of complimentary flavors.
Longganisa Cauli-bowl—Don’t look now, but, yes, shredded cauliflower takes the place of rice to make this “rice bowl” problem-free when it comes to carbohydrate intake. This bowl is a complete meal with Cagayan Valley organic longganisa, roasted cherry tomatoes, custard egg and homemade atchara. Custard egg is slow-cooked for 30 minutes. Other variants of Cauli-bowls have Local Akuwushi Tapa and Tinapa from Calbayog City in place of Cagayan Valley Organic Longganisa.
Sausage, Egg, Ham and Cheese Breakfast Sandwich—inspired by Chef Robby’s favorite English muffin sandwich from a fast-food chain but obviously a lot lighter and healthier, this sandwich layers custard egg, farmer’s ham, cheddar cheese, onion jam and sriracha mayo on brioche bun. Needless to say, the sausage patties are made from scratch.
Pandesal—simply named but big in flavor, Pandesal is a 100% heirloom recipe enjoyed by Chef Robby’s family. It has the classic combination of kesong puti and bangus sardines as filling for the pandesal, finished with a drizzling of extra virgin olive oil.
Blueberry Pancakes—it is a stack of three fluffy and flavorful buttermilk pancakes whose batter is made with fresh buttermilk sourced by Chef Robby from Rizal Dairy Farms. The pancakes are topped with blueberries and served with whipped butter and honey butterscotch. There is no need for maple syrup because Green Pastures makes its own honey butterscotch sauce, which has a richer, more rounded flavor.
Green Shakshuka—is Salsa Verde in a bowl with 142 degree egg, served with sourdough toast.
Toast—it is a thick slice of delicious French toast that is crunchy on the outside but soft and delightfully moist inside, topped with marmalade and enjoyed with grape tomatoes and duck hash or with strawberry jam and matched with grape tomatoes and eggs. Simple, classic and refreshingly satisfying.
Cantaloupe Overnight Oats—a generous helping of oatmeal on a cantaloupe bowl, sweetened with organic honey, topped with fresh strawberries, and sprinkled with nutrition-packed chia seeds.
These light and healthy breakfast offerings go perfectly with Green Pastures’ Cold-pressed Elixirs and Organic Coffee prepared with the pour-over method using single-origin organic coffee. Sagada, Benguet and Mt. Atok (all in the Cordillera Region), Mt. Kitanglad and Hineleban (both in Bukidnon), Mt. Matutum (in South Cotabato), Cavite Robusta (obviously from Cavite), and Kapatagan (from Mt. Apo in Davao).
(Green Pastures is located at the Ground Floor of Net Park, 5th Ave., Bonifacio Global City, Taguig City; with telephone number 277-5592.)
