We source fruits and veggies locally from the farmer's market to make a delicious and refreshing welcome drink.

Can't make Filipino food without lumpia. Ours is filled with local produce sourced from farmer's markets. It's delicate and refreshing, and served with a pungent garlic-vinegar sauce.

We special order our bread from aspiring bakers from people's homes. This bread is made from Britney Brillantes of Sacramento, CA. She will be making Senorita bread, the perfect balance of light and fluffy to accommodate the hearty dishes.

I didn't like papayas growing up but now I love them and we make ours nice and spicy! Topped off with crushed nuts, this is a great start to this meal.

My grandma's favorite part of the rice pot was the burnt edges. She loved it so much that when she made fried rice she would cook all of the rice til it was dark and crusty. We fry our rice with local eggs and heirloom garlic.

I like making greens and I use the same technique for many different vegetables. Bok choy has a nice stanky flavor when it's liquid reduces and also has a nice heartiness that reminds you of collards.

My dad is the king of adobo. Growing up eating it all the time became tiring, but soon after I left for college I realized what I had taken for granted. Now my dad knows to make adobo whenever I come home for a visit. My style of adobo is a bit different. I pair the salty/vinegar soaked meat with a refreshing sisig relish. It really balances out the heavy porkiness of the dish. Porkiness is a word now.

My family didn't eat a lot of dessert but we ate a lot of fruit after dinner. My dad is a fiend for sweet fruit and will drive to the furthest asian grocery store in order to get the best available. We find fruits at the farmer's market at it's peak and use a simple preparation in order to maintain it's integrity while highlighting its beautiful flavors. Served with more senorita bread, if there's any left lol.

This month's ice cream will feature a hibiscus-peppermint flavor topped with chocolate-hazelnut crumble.

These next six items are part of the cocktail pairing. Reduced coconut, coffee orgeat, calamansi, Rum

pineapple, orange, cherry blossom, bendictine, Rum

rice milk, condensed milk, pistachio, calamansi, salt, Rhum

red bean, coconut, jackfruit, ube, calamansi, rum

pandan, pineapple, calamansi, pot still rum

coffee, cream, chai, tapioca, Rum