KULINARY CONFIDENTIAL: A filipino food crawl
YOUR MISSION: SAMPLE 8 SECRET DISHES A WEEK AT 7 DIFFERENT FOOD BUSINESSES IN SOMA PILIPINAS. THEN EXPERIENCE THE CUTTING EDGE OF FILIPINO CUISINE FROM 6 OF THE TOP EMERGING CHEFS IN THE BAY AREA.
*COMPLETE YOUR MISSION AND HELP BALBOA HIGH SCHOOL SEND THEIR TAGALOG CLASS TO THE PHILIPPINES.
*COMPLETE YOUR MISSION AND HELP BALBOA HIGH SCHOOL SEND THEIR TAGALOG CLASS TO THE PHILIPPINES.
Aliwang Lutu Popup
BY CHEF MARC PECSON | THREE COURSE FILIPINO KAMAYAN PRESENTED BY THE FILIPINO FOOD MOVEMENT @ EXECUTIVE ORDER, SOMA
With special thanks to the teams at Aliwang Lutu, Executive Order, UNDSCVRD, SOMA Pilipinas, and 7th West
With special thanks to the teams at Aliwang Lutu, Executive Order, UNDSCVRD, SOMA Pilipinas, and 7th West
Aliwang Lutu Popup
By Chef Marc Pecson | Three Course Filipino Kamayan presented by the Filipino Food Movement
MENU APRIL 7 2019.
“Bilao” 1
Tokwa’t Baboy x Agedashi Tofu: Pig ear fries, crispy tofu, soy lime banyuls, katsuoboshi, basil oil
Dinuguan terrine, grilled country bread: Chocolate meat cold cuts, pickled mustard seed
Savory confit grapes: Olive Oil poached with garlic and salt
Kamatis-sibuyas: Preserved calamansi, tomato, onion, red boat patis, green mango
Banana chips
Adobo dusted shrimp chips
“Bilao” 2
Salmon Sinigang x Bouillabaisse: Tamarind broth from salmon carcass and shrimp, roasted salmon, fennel, onion, leek, chives, white wine, kale chips
Crispy Pork Belly Menudo: Sousvide belly, roasted tomato base, chickpeas in butter, chicken liver mousse, roasted new potatoes, vin-soy golden raisins
Pinakbet: Red curry harissa kabocha puree, roasted eggplant, pickled bittermelon, bagoong oil, grilled kang kong
Palabok Dumplings: Pork and shrimp, caramelized onion, chicharron, garlic annato sauce
Red Java rice: Annato, shallot, garlic
Intermezzo
Mango Passionfruit Granita spritzer
Dessert
Guinitaan Ube: Macapuno, Latik tuile, Ube Halaya, tapioca pearls, jackfruit, whipped coconut cream, torched suman, ube powder
Drinks
Lambanog Manila Mule
Marqeaux Rum Punch
By Chef Marc Pecson | Three Course Filipino Kamayan presented by the Filipino Food Movement
MENU APRIL 7 2019.
“Bilao” 1
Tokwa’t Baboy x Agedashi Tofu: Pig ear fries, crispy tofu, soy lime banyuls, katsuoboshi, basil oil
Dinuguan terrine, grilled country bread: Chocolate meat cold cuts, pickled mustard seed
Savory confit grapes: Olive Oil poached with garlic and salt
Kamatis-sibuyas: Preserved calamansi, tomato, onion, red boat patis, green mango
Banana chips
Adobo dusted shrimp chips
“Bilao” 2
Salmon Sinigang x Bouillabaisse: Tamarind broth from salmon carcass and shrimp, roasted salmon, fennel, onion, leek, chives, white wine, kale chips
Crispy Pork Belly Menudo: Sousvide belly, roasted tomato base, chickpeas in butter, chicken liver mousse, roasted new potatoes, vin-soy golden raisins
Pinakbet: Red curry harissa kabocha puree, roasted eggplant, pickled bittermelon, bagoong oil, grilled kang kong
Palabok Dumplings: Pork and shrimp, caramelized onion, chicharron, garlic annato sauce
Red Java rice: Annato, shallot, garlic
Intermezzo
Mango Passionfruit Granita spritzer
Dessert
Guinitaan Ube: Macapuno, Latik tuile, Ube Halaya, tapioca pearls, jackfruit, whipped coconut cream, torched suman, ube powder
Drinks
Lambanog Manila Mule
Marqeaux Rum Punch
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Our mission is to promote and progress Filipino cuisine
through education and community building.
through education and community building.