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Ending 2016 With A Private Table At Ozark Diner

Ozark Diner Private Table December 30, 2016

Ozark Diner is definitely one of the restaurants I wish we could have visited more during 2016 because I enjoy their food and I love that they are far enough away from the city center but still quite accessible. But alas, there are only 365 days in a year and believe it or not, there are a lot of restaurants that opened in 2016 that the chances of us going to visit a place twice is slim, this year, 2016, we’ve only been to Ozark Diner twice, three times including this visit, so it was awesome that we were among the first people who got to experience their first ever Private Table, featuring Chef Carla.

Ozark Diner’s Private Table is a new concept the diner’s will be launching in 2017, this enables Chefs, from all over to be featured and be able to showcase their drool worthy dishes while “vacationing” in the Summer Capital of the Philippines. Follow Ozark Diner’s page (link at the end of this post) on Facebook for more information about their Private Table concept.

 What do I like about Ozark Diner anyway? Aside from the drool worthy food they serve of course 😏 — I love their huge servings, it makes me feel like I get more than my money’s worth and the ambiance! It’s family friendly but also a good place to go to on a date night — especially if you’re on a budget and you want to impress your date, take her here! πŸ˜‰ Not only is the food great, the servings are huge so it won’t seem like you’re on a budget, and seriously, food is great!πŸ˜‹ We always leave Ozark Diner feeling like our bellies are going to burst, I mean that in the best way possible, I swear, there are no left overs whenever we dine in here, that’s an indication that food is absolutely superb. I’m running out of adjectives to describe their food and really, you just have to experience it yourself.

Hopefully this year-ender post will encourage you to visit Ozark Diner.πŸ˜‰πŸ˜Š As I’ve said earlier, the Ozark Diner Private Table will feature different chefs. For this particular Private Table, the guest chef on board was Chef Carla Gabor, and this is what she served us during that wonderful night with my blogging besties plus “O” and Race, Ozark owners, Sir Albert and Chef Kevin, their friends Sir Daniel and Sir Lord, ’twas such a great night.😊

As Seen on Ozark Diner’s Facebook Page.

Now on to the food!

For appetizers, we were served Bangus Belly Confit, Mushroom TartChocolat-etag and then it was ended with the H&H. *where’s that drooling emoticon at?😁*
Clockwise from Left: Bangus Belly Confit, Mushroom Tart, Chocolat-etag

That Mushroom Tart was good! The puff pastry was flaky and the caramelized onions and sauteed mushrooms woke up my tastebuds and made my stomach grumble for more!😁 And then the Bangus Belly Confit! The bangus belly with that tomato and red egg paste plus the green mango slivers in there, aaaaahhhh, so freaking good!πŸ˜‹ I can eat 10 of those in one sitting I imagine!πŸ˜‹ Then there was that Chocolat-etag, I didn’t think I’d like it because I’ve had some horrible experiences with etag, but this one, was good, there was literally a party in mouth because the saltiness of the etag played with the bitter sweet taste of the dark chocolate, it was unforgettable.πŸ˜‹

The H&H
As a palate cleanser, the H&H was just perfect. It’s a balled Honeydew wrapped in prosciutto with a shot of honey and mint tea.πŸ˜‹ Fragrant and oh so refreshing. It definitely cleansed my palate and I am ready for what’s next!

For soup, we had 2 options, the Roasted Pumpkin Soup or the Sweet Potato Soup, I opted for the Sweet Potato Soup, because it’s different.😁
Sweet Potato Soup with a “Pinikpikan” twist

And boy, was this Sweet Potato Soup different! It’s Pinikpikan style, which I love, although not fond of how it’s prepared, but whatever, it tastes so good! The pureed sweet potato with the Pinikpikan soup base was divine and there were bits of chicken in there too which added some texture to the soup, it was perfect to warm me up as it was kind of cold that night!πŸ˜‹ and oh, there was a side of deep fried chicken skin too, so can I get a hell yeah?!πŸ˜‹

It was time to cleanse the palate again, so Sorbet was served.
Sagada Orange with light Lemongrass Syrup Sorbet
The sorbet was made with Sagada Oranges and light Lemongrass syrup, it was light and very refreshing, my palate was cleansed and ready for the Main course!πŸ˜‹
For the main course, we had a choice between Filet Mignon or Wagyu Sirloin Steak, with rice or mashed potatoes, with milk gravy or garlic butter soy. I chose the Wagyu Sirloin Steak with Mashed Potatoes and Milk Gravy of course.πŸ˜‹ The steak was cooked perfectly to my liking, and it was seasoned perfectly too and the milk gravy? Amazing!πŸ˜‹ That salad was good too, the calamansi vinaigrette was tangy but the peanut brittle bits balanced the tanginess and gave the salad texture, the veggies were crisp and the toasted grapes were surprisingly good. I don’t say this with Salads often, but that was a good one.πŸ˜‹ Hmm, this makes me remember that one of the best vegetable salads I’ve ever had was from Ozark as well, but that’s for a different post.😁
Wagyu Sirloin Steak with Mashed Potatoes and Milk Gravy with a side of Salad
I like my steak Medium to Medium Well, because it’s the perfect way to have it, others (I mean “O”) will argue that Well Done is the way to go and others like it Blue or Rare, but for me, Medium to Medium Well (depends on where we’re dining) is the perfect way to go because the meat is still a bit pink but it’s not bloody. It’s the perfect middle ground because the steak isn’t ruined at this point yet.😁 Check out the Ultimate Steak Guide infographic below, I love it because of its witty side comments.πŸ˜‚ And yes, as what Sir Albert has said, you do get judged for liking your steak wasted burnt, I mean well done.πŸ˜‚ *serious side eye moment right there*
Clicking on this photo will bring you to the #EatsOA Pinterest Board

It takes real grilling skills to be able to cook a steak, and I get it, sometimes it’s safer to order it well done, especially in our country, because you don’t know whether the steak is fresh or have been in the fridge for weeks.😁 Medium to Medium-Well is safe though, so live a little!😁 Anyway, after the main course, dessert!πŸ˜‹

Chocolate Silk Pie with with fresh Strawberry coated with White Choco Cornflakes

The Chocolate Silk Pie was a perfect ending to a very satisfying meal!πŸ˜‹ It was sweet but the tanginess of the fresh strawberry was perfect to balance the sweetness and the different texture the crunch of the white choco cornflakes offered was very much welcome.πŸ˜‹

Needless to say, I was one happy girl that night! There is nothing better than a great meal with great people to have great conversations with.😊
Thank you so much for having us Chef Kevin and Sir Albert!😊 That was an amazing dinner Chef Carla!πŸ˜‹
Thank you X for always remembering to tag us along your #EatsOA #foodventures! Much love to you!😘

#TresMarias #Foodventures FTW!😊

Now, why wasn’t I wearing red that night?πŸ˜„

Ozark Diner + Bed and Breakfast
Bareng Drive, Corner Bakakeng Road,
Baguio City
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