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Back in the Day: A Brunch Collaboration with Chef Jude

In-Person Berkeley, Berkeley
SOLD OUT

$45.00

Pop-up space
Available for purchase,BYOW
Banquet (20+ Guests)
filipino
In-Person
For this event series, I'll be collaborating with chefs that have I have cooked with in the past or that I've worked closely with. We'll be featuring and highlighting our interpretations of dishes that stood out most during our childhood. We're hosting this brunch with Chef Jude Bautista. Born and raised in the Bay Area, Jude is inspired by his family that cooked large meals for parties and those long nights before holidays preparing some of his favorite dishes from his Filipino culture. All that time in the kitchen helped him find his passion at a young age. Following his dream of becoming a chef, he attended culinary school right after graduating high school. He spent years studying under great chefs that helped create a pathway to his career as a corporate chef during the day and helping host food events in the evening. He's looking forward to the opportunity to share his passion and tell his story through his food creations.

Menu detail

Vegetable Lumpia
Appetizer
Filipino-style fried egg roll with diced and seasoned sweet potatoes, green beans, and carrots. Spiced vinegar dipping sauce.
Shredded Cabbage Salad
Appetizer
Shredded cabbage, calamansi/sesame vinaigrette, radishes, cherry tomatoes.
Haupia with Açaí and Homemade Granola
Small Plate
Coconut Custard, Açaí, seasonal fruit, and homemade granola.
Chicken Adobo Hash
Entree
Chicken marinated and stewed in vinegar, garlic, soy sauce, black peppercorns, and bay leaves. Diced vegetables and sous vide slow-poached egg.
Kalua Pork Tacos
Entree
Slow cooked/smoked pork seasoned with Hawaiian salt and spices. Pico de gallo, sriracha crema, fried egg, corn tortilla.
Fried Pork Belly
Entree
Cured pork belly deep fried to a crisp. Topped with a pineapple salsa and hollandaise sauce.
Bibingka Pancakes
Dessert
Gluten-free pancakes made with rice flour and coconut milk. Served with a coconut and maple syrup. Topped with toasted coconut and sliced fruits. (Bibingka is a Filipino dessert that is usually served as a cake.)

Add-ons

POG (Passion Orange Guava) Mimosa (glass)
$6.00
POG (Passion Orange Guava) Mimosa (carafe)
$20.00

Back in the Day: A Brunch Collaboration with Chef Jude

In-Person Berkeley, Berkeley
(Exact Address will be shared upon purchase.)