Last August 14, 2016 Kalipayan Natural Farm opened its doors for the first time to families and friends, presenting its integrated and sustainable, one hectare farmscape and Classic Tasting Menu inspired by locally grown food and family recipes.
Entering the Kalipayan Restaurant, situated at the heart of the farm, the vernacular house on stilts and industrial inspired architecture allows a good shade and cool natural breeze to enter. Walking through the old wooden planked floors, guests were seated in hand-made wooden carved furniture from Guagua, Pampanga and Taal, Pulilan using various local and hard wood from Mahogany, Gimelina and Narra. With these carefully crafted designs, Kalipayan shows an obvious tribute to agriculture, arts and heritage.
Starting with the sample menu, the guests were delighted with the mixture of old Filipino and Bulacan favorites such as the Spicy caldereta ni Aling Sese marinated in coconut sauce, Native chicken adobo,Quesadilla grilled tortilla with fresh salsa harvested from the farm, the Vegetarian burger made from boiled banana peels for a burger rich in fiber, nutrients, and anti-oxidants, and lastly, the Binawalang baboy, a traditional santol dish.
The guests were given a tour of the farm, following a trail starting with the farm inputs from the indigenous microorganisms and plant-and-herb-based sprays implemented regularly to the nursery of plants, red tilapia breeding, tomatoes, organic pigs, and free range chickens. The guests enjoyed petting the organic, happy pigs in their natural environment that made use of beddings of rice hull, soil, and indigenous microorganisms.
Like most small-scale farmers, Kalipayan was developed and built over time with the help of the community—family, youth, artists, teachers, farmers, local government, and friends.
Through continuous learning and experimentation the team strategically and mindfully innovated the farm and cuisine to ensure that it stays true to what is natural, local, and authentic.