Summer in Hawaii: A Hawaiian-Filipino Inspired Dinner
In-PersonBerkeley, Berkeley
SOLD OUT
$54.00
Pop-up space
BYOW
Medium (10-15 Guests)
filipino, hawaiian
In-Person
Up until my late teens, most of my summers were spent in Hawaii. I was exposed to cooking and amazing food at a young age by my grandparents and other family members, who all lived within blocks from each other in an area called Moanalua Valley. This meal will be reminiscent of some of the flavors and dishes that remind me of my time spent there.
Menu detail
Ahi Poke
Appetizer
Wild-caught and sashimi-grade Hawaiian Bigeye tuna cubed then seasoned with Hawaiian salt with chili, onions, sesame oil, gluten-free soy sauce, garlic, and ginger. Topped with fried shallots and scallions.
Lumpia
Appetizer
The Filipino version of egg rolls. We be serving the following flavor with an accompanying dipping sauce:
- Chicken Shanghai- with ground chicken and julienned vegetables.
Mochiko Chicken Katsu
Small Plate
Chicken thighs marinated in Mochiko rice flour, soy sauce, brown sugar, honey ginger, garlic, green onions and peppers then dipped in seasoned flour and panko then fried to a crisp. Served with a Japanese-style shredded cabbage salad.
Braised Short Rib Loco Moco
Entree
Braised beef short ribs. Topped with a gravy made from beef stock. Served with vegetables, a slow poached egg, and garlic rice.
Ube Haupia Pie
Dessert
Bottom layer of purple yam. Top layer of haupia (creamy coconut pudding) on a graham cracker/shortbread crust. Topped with crushed macadamia and toasted coconut.
Summer in Hawaii: A Hawaiian-Filipino Inspired Dinner
In-PersonBerkeley, Berkeley