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Chicha, Chicha! A 7 Course Filipino-inspired Dinner with Wine Pairings

Berkeley, Berkeley

SOLD OUT

$90.00

Pop-up space
Provided,BYOW
Banquet (20+ Guests)
filipino
In-Person
For this event series, I'll be collaborating with chefs and sommeliers that I have cooked with in the past or that I've worked closely with. We'll be featuring 7 courses of Filipino-inspired dishes using seasonal and locally sourced (when possible) ingredients. Some of the unique flavors of Filipino cuisine will be highlighted in this meal. For this dinner, I have worked closely with Carlos to curate a menu to go along with the wine pairings for each course. Please see below for our menu. We hope to see you at our dinner! Carlos Lorenzo is a wine professional and currently working with pop-ups around the East Bay. He attended the Culinary Institute of America in Hyde Park, New York to pursue a career in the culinary field as a cook/chef then later transitioned to focus his work and studies in the hospitality and wine business. During his time in New York, he staged -- an unpaid internship -- in the kitchens of Daniel, Le Bernardin, Prune, and EMP, to name a few. Before Carlos worked with us, he was a Cellar Manager and part of the team that set up Verve Wine in San Francisco. There, he worked alongside Eric Railsback and Master Sommelier Dustin Wilson wherein he honed his skills and knowledge with the wine business. Furthermore, he is studying for his certifications under the Court of Master Sommeliers. Note: You are more than welcome to bring your own wine, as well, to drink as you please. Thank you! *If any special access is needed, please contact us in advance at (510) 755-5055 or events@eatsbye.com.

Menu detail

Palabok-style Deviled Eggs
Appetizer
Hard-boiled egg yolk mixture with shrimp stock and achuete/garlic oil. Topped with crispy shallots, chicharon, scallions, and citrus.
Shrimp and Chicken Lumpia + Wine Pairing
Appetizer
Butterflied shrimp stuffed with ground chicken and vegetables rolled in a lumpia wrapper and fried to a crisp. Served with a spiced vinegar dipping sauce. WINE: 2011 Michel Gonet Blanc de Blancs Grand Cru
Garden Salad + Wine Pairing
Appetizer
Mixed Greens tossed with tomatoes, cucumbers, and radishes. Dressed in a calamansi/honey/sesame vinaigrette. WINE: 2017 Ovum 'Big Salt' Elkton White Blend
Pancit Guisado + Wine Pairing
Small Plate
A mix of Canton and Rice noodles with seasoned vegetables and seafood. WINE: 2018 M&C Lapierre 'Raisins Gaulois'
Dungeness Crab and Shrimp Stew (Ginataan na Alimasag) + Wine Pairing
Entree
Dungeness crab and shrimp stewed in coconut cream, ginger, lemongrass, garlic, green jackfruit. Served with crab fat rice and blistered green beans. WINE: 2016 Francois Chidaine 'D'Ailleurs' Chenin Blanc
Braised Short Rib Bistek + Wine Pairing
Entree
5+ hour braised short rib in a marinade of soy sauce, citrus, tamarind, and ginger. Topped with sauteed onions and shallots. Served with roasted vegetables. WINE: 2017 Jean-Francois Gras Cotes-du-Rhone
Pumpkin Bibingka + Wine Pairing
Dessert
A lightly sweet, moist cake made with rice flour, coconut milk, and pumpkin. Pecan, brown sugar, and rice flour crumble. Served with vanilla bean ice cream, and toasted coconut. WINE: Patrick Bottex 'La Cueille' Bugey-Cerdon NV

Chicha, Chicha! A 7 Course Filipino-inspired Dinner with Wine Pairings

Berkeley, California

(Exact Address will be shared upon purchase.)