“Isabelo: Marikina's secret restaurant”

Posted: 10 Nov 2010 07:44 PM PST

By Caroline J. Howard, ANC

MANILA, Philippines - In the heart of the country's shoe-making capital, Marikina City, lies a little-known restaurant that offers privacy, a garden ambiance, and old-fashioned home cooking.

Thirty-year-old restaurateur Portia Baluyut is the mind behind Isabelo Garden Restaurant, which started as a dream.

Baluyut, who was in advertising for 5 years before she went into the food business, has no culinary background.

On Monday, she was voted as one of 2 finalists in the Lifestyle Network's "Clash of the Toque-en Ones," a search for the next star chef. The winner will be given his/her own cooking show. Baluyut will be facing-off with Sharwin Tee in the final leg of the competition on November 26 at the Mega Atrium, SM Megamall.

This week, on Mornings@ANC'S "Taste Buds" segment, Baluyut dished out a heartwarming story about the challenges that shook her initial foray into the food business, and her very own "hearty minestrone".

A passion and a dream

"I've always had the passion for cooking and feeding people and it's true that when you're not happy anymore you will turn your back from it. And it happened to me. I was too tired of advertising. It was eating me already. I quit my job and opened the restaurant," Baluyut said.

She credits her grandmother, Felicitas Dee, for her passion for cooking.

"I grew up with her cooking all the time. I was surrounded with her best burgers, spaghetti.

"She always prepared hearty meals, simple dishes. But you know, [each] dish had so much love in it. Growing up with that inspired me and my cousins to cook that way. Everybody at the dining table, sharing conversation over good food, and you know the person who prepared it for us is right there, seeing you enjoy her food, that's where all the passion came from," said Baluyut.

Her mother, an artist, surrounded her working space with artworks and transformed the restaurant grounds into an outdoor cafe. Open only at night, clients are surrounded with fresh flowers, colored lights and candlelight, and the sound of rustling leaves and chimes.

And yet even with a venue to speak of, a perfectly situated family property in Marikina, Baluyut admitted it was not simple to set up shop. But with some prodding came the perfect opportunity.

"I didn't have money in the very beginning since I closed my business and had bills to pay. Having that passion (for cooking) and that dream, I had to do something about it: either I go back to advertising and be unhappy, or do something about it. I really prayed hard and if it was the will for me, it would come and eventually it did," said Baluyut.

"I was idle for 6 months doing nothing, and my mother was telling me, 'Portia, why don't you sell something just so it could help you pay your bills?' Hence, I made the spinach artichoke dip which is the bestseller of the restaurant.

"Now, we were selling it to family and friends until we started to visualize what we could do with the place. I could not afford to hire a chef. I could not afford to pay for a signage. The place is on a very narrow street (incidentally, ANC's team missed the gate during the coverage). Hence, I made it a secret restaurant," Baluyut revealed.

A secret restaurant

And so riding on the charm, "Isabelo" has taken on a certain exclusivity, a secret restaurant where dinner is arranged by reservation. Baluyut maintained this is to ensure the quality of the food and so she can also personally tend to the need of every client.

"We do not accept walk-ins. It's a personal service restaurant. You will see me cook your dinner inside the kitchen. I make it a point that everything is served fresh. That's one of the reasons for the exclusivity," she said.

On choosing "Isabelo" as a name for the restaurant, Baluyut revealed, "It took me 9 names. My last resort was to use the name of the street which is 'Isabelo'. I had to put some connection and when I researched, it means 'my God is bountiful.' And with the story of Isabelo, having no money, and it being a secret, the Lord was very gracious in providing us customers. I don't know how they find out about the restaurant but they come."

Baluyut told us that Isabelo is also a rebound story. And today, also a testament of survival.

"When (tropical storm) Ondoy happened last year, we had to close down for 3 months. The water was up to the ceiling and the entire compound, everything in the restaurant, was submerged in water. The end of Isabelo Street was the river already and what's worse was, the compound got submerged in mud up to the knees.

"It took us three and a half months to clean it every day. After that, the Lord restored it and brought in more clients for us. Right now you won't think Ondoy happened. This is just a reminder of how the Lord is faithful as long as you are faithful and trust Him with everything. He will surely provide for you," said Baluyut.

Rustic Italian cuisine

Isabelo serves rustic Italian home cooking.

"I've always loved anything about Italy and Tuscany. For me, it's full of love and everything is perfect and nice, and reflects a passion for food. Everything is slow cooked. Even my pizzas are grilled. We have fresh salads, food that is fresh every day, different kinds of cheese you can pair with nice wines," said Baluyut.

As a sampling, Baluyut prepared a hearty minestrone, a warm soup composed of fresh vegetables with a tomato base.

Minestrone is coined from the Italian word 'minestra' meaning soup, usually thick Italian soup made with vegetables, often with pasta or rice.

Instead of pasta, Baluyut adds in croutons and tops it off with Parmigiano-Reggiano and fresh basil leaves. It's a soup that takes on the colors of Christmas and goes perfectly with the holidays.

HEARTY MINESTRONE

Ingredients:
2 tbsp. olive oil
2 carrots, diced
3 celery ribs, chopped
2 red onion, chopped in quarters
1 tsp. dried rosemary
800 grams whole stewed tomatoes
4 cups chicken stock
6 tbsp. tomato sauce
a handful of fresh basil leaves
freshly grated Parmesan cheese
parsley

Procedure:
1. Pour olive oil in a warmed thick-bottomed pan. Cook carrots, celery, onion and rosemary over medium heat until tender.
2. Add whole stewed tomatoes and crush into bite-sized pieces. Cook for another 2 minutes.
3. Add chicken stock and tomato sauce. Bring to a boil and simmer for another 15 minutes until soup thickens.
4. After soup has thickened, add fresh basil leaves.
5. To serve, add a spoonful of freshly grated Parmesan cheese and chopped parsley on top of hot soup.

Isabelo Garden Restaurant is open Mondays to Saturdays from 6 p.m. to 12 m.n., and on Sundays by special request. For reservations, call (632) 510-6914 or (63)908-7401645; e-mail isabelogardenrestaurant@gmail.com; or visit their website at www.IsabeloGarden.com.

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