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| Green Thumbs Alfresco Resto |
Green Thumb Alfresco Resto, the in-house restaurant of Green Thumb Farm in Corella, Bohol, was officially opened on April 8, 2021, during the height of the COVID-19 pandemic as it was an easy way to use the farm’s harvest since sales was down due to reduced boat trips to Cebu.
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| Pink Oyster Mushrooms |
The farm, owned by power couple Jares Denque and Rona M. Denque (the “Mushroom Queen” of Bohol), is passionate about delivering healthy foods, supplying organically grown fresh oyster mushrooms (gray, white, black, yellow and pink) and fresh and unique, high quality processed mushroom products for chefs of top hotels and restaurants in Bohol and Cebu.
Check out “Green Thumb Farm”
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| The newly built Ganoderma Hall |
This newly opened and unique outdoor dining venue is known for its delicious, freshly cooked, mushroom-based vegan dishes, with no meat (pork or beef) of any sort included in their daintily crafted menu that recreates a variety of Filipino classic dishes with oyster mushrooms picked straight from the farm.
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| Typical merienda fare: mushroom sisig, 3 slices of pizzas, mushroom siomai and a glass of Corella Ube Smoothie |
A fine dining connoisseur could easily be fooled to think that there were meat dishes. However, their almost all-mushroom, extensive, farm-to-table menu does include delicious Chicken Hinaling, organically grown native chicken, slow cooked with chili, lemon grass and coconut milk.
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| Mushroom Sisig - a bestseller |
The fare we partook at the
newly constructed Ganoderma Hall was delicious.
The Mushroom Sisig, its
cooking preparation demonstrated to us earlier, is one of Green Thumb’s most
popular dishes. Seasoned with calamansi,
onions and pepper, it had a texture and taste that really resembled that of
pork. Healthy and delicious without the guilt.
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| Mushroom siomai |
The tasty and healthy
Mushroom Burger, with spices to wake up my palate, had the meaty flavor and
texture of beef with no coloring and preservatives added. We also tried out their Mushroom Siomai (in
mushroom chili paste sauce); deep fried, crispy, cholesterol-free Mushroom Chicharon; and slices of sinfully delicious, thin-crust Mushroom Pizzas (Greek,
tocino and bacon), washing it all down with a Corella Ube Smoothie – a
delicious purple yam milkshake made from a local fragrant variety
of ube called kinampay.
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| Mushroom Tocino Pizza |
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| Mushroom Bacon Pizza |
Later on, I had a cup of Ganoderma Coffee, the farm’s special blend of premium, rich and aromatic coffee beans with chemical-free, health-boosting ganoderma delightfully packed in a teabag. I also sampled their Milk Chocolate with Mushroom Bits.
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| Mushroom Greek Pizza |
The restaurant is an ideal
venue for special occasions and conferences.
You can also dine on the farm’s lawn, where diners can sit or squat on banig Romblon mats that are spread out
on the ground, with wooden pallets set in the center to serve as the table. They also have a shed for a more formal idea
of dining.
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| Mushroom Burgers |
Other mushroom-based fare
served in their menu is Mushroom Kare-Kare, a Filipino stew complemented by a
thick, rich peanut sauce from curd and curry, with grey mushrooms substituting
for the oxtail, and mushroom bagoong.
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| Mushroom Chicharon |
They also serve Mushroom Humba
(a popular Visayan dish of tenderized meat in soy and vinegar), Mushroom Dinakdakan;
the extra crispy Mushroom Bulaklak (best paired with spicy vinegar); Mushroom Steak
(made with sautéed mushrooms, herbs and steak sauce); Mushroom Bicol Express; cheesy,
mouth watering Mushroom Taco; Mushrroom Tempura (Japanese-style, fried white
oyster mushroom served with Japanese tempura sauce); Ginataang Mushroom; Mushroom Nachos; Mushroom Gambas; Mushroom Pasta
(Carbonara, Aglio Olio, Al Funghi, etc.); Mushroom Quesadilla; Mushroom
Clubhouse sandwich; Adobong Kangkong; Mushroom Kinilaw; Mushroom Adobo; Mushroom
Bacon Tuna Sandwich; Mushroom Salad and, of course, Mushroom Soup.
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| Picnic area |
Aside from the Corella Ube Smoothie, they also serve Pineapple Calamansi Blue Ternate, Coconut Sprout Watermelon Smoothie, Mango Smoothie, Mushroom Banana Chocolate Smoothie; Bluepea Pineapple Lemon Juice, Roselle Juice and Cappucino. For dessert, there’s Corella Buko Fruitas.
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| Outdoor dining cubicle |
Green Thumb Alfresco Resto: Green Thumbs Farm, Purok 4, Brgy. Sambog, Corella 6300, Bohol. Mobile number: (0917) 543-9700. E-mail: gthumbfarm@gmail.com. Website: www.greenthumbfarmbohol.com. The Al Fresco Restauarant is open weekends, from 2 to 9 PM.
Bohol Provincial Tourism Office: G/F, New Provincial Capitol Bldg., C. Marapao St, Tagbilaran City, 6300. Tel: (038) 411 3666. Email: inquire@boholtourismph.com. Website: www.bohol.ph.
Department of Tourism Regional Office VII: G/F, L.D.M Building, Legaspi St, Cebu City, 6000 Cebu. Tel: (032) 254 6650 and(032) 254 2811. E-mail: dotregion7@gmail.com. Website: dot7@tourism.gov.ph.
Bluewater Panglao Resort: Bluewater Rd, Sitio Daurong, Brgy. Danao, Panglao, 6340 Bohol. Tel: (038) 416-0702 and (038) 416-0695 to 96. Fax: (038) 416-0697. Mobile numbers: (0998) 843-0262, (0998) 964-1868 (Ms. Margie Munsayac - VP-Sales and Marketing), (0998) 962-8277 (Ms. Louee Garcia), (0919) 912-9663 (Mr. Manuel Sandagaon) and (0908) 890-9013 (Ms. Kate Biol). Email: panglao@bluewater.com.ph, resrvations.panglao@bluwater.com.ph, margie.munsayac@bluewater.com.ph, louee.garcia@bluewater.com.ph, manuel.sandagon@bluewater.com.ph and kate.biol@bluwater.com.ph. Website: www.bluewaterpanglao.com.ph. Manila sales office: Rm. 704, Cityland Herrera Tower, Rufino cor. Valera Sts., Salcedo Village, 1227 Makati City, Metro Manila. Tel: (632) 817-5751 and (632) 887-1348. Fax: (632) 893-5391.
Cebu Pacific Air currently flies seven times daily from
Manila and thrice weekly from Davao City (every Wednesday, Friday and Sunday)
to Bohol’s Panglao International Airport.
Visist www.cebupacificair.com
to learn about their latest offerings, safety protocols and travel reminders.
