"The Filipino Table" Interactive Livestream Cooking Class w/ Chef Eric @ 5pm (PDT)
LivestreamSan Francisco, CA
ChefsFeed Experiences cooking classes are a chance to virtually connect with chefs and bartenders, learn simple cooking tricks and tips, and most importantly, support the culinary community through this difficult time. Prior to your class, you will receive an email with a private link to join the livestream on YouTube during the specified day and time. Your host will message it to you so be on the lookout! --- Come join us as we show you how to prepare some of my childhood favorite Filipino dishes that my mother would prepare. Guests will learn, in detail, how to prepare each of the dishes. Recipes for each dish will be provided via Google Docs. Our in-house Sommelier, Carlos Lorenzo, will provide his recommendations for wines that will pair well with the dishes along with a brief guide on how to pair wine with Filipino Cuisine. Any additional donations will go directly to the charities listed to assist those in a need. Born and raised in the bay area however, I spent a good amount of my childhood in Hawaii. My passion for cooking started at a young age. I was introduced to cooking by my grandparents and parents. I've been told by my family that I share my grandfather's passion for cooking. My grandfather would prepare meals for large groups of people using ingredients sourced from his backyard. To this day, I can still see his passion for cooking and food through the bountiful 50 foot mango tree that he planted in my aunt's backyard in Hawaii nearly 40 years ago. Growing up in a household with two working parents, I had to learn independence at a young age and it began with cooking. When my mom wasn't working she was showing me around the kitchen. Something that began as a responsibility soon turned into a curiosity, slowly turned into my hobby, and is now one of my passions. Through the meals I've hosted, I have been able to portray my style of cooking, which is a blend of my travels, upbringing, experiences, and Filipino culture. Carlos Lorenzo is a wine professional. 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. Come join us as we show you how to prepare some of my childhood favorite Filipino dishes that my mother would prepare. Guests will learn, in detail, how to prepare each of the dishes. Detailed recipes for each dish will be provided.
Lumpia is the Filpino version of fried spring rolls. We'll be preparing the two following flavors: 1) Lumpia Shanghai-ground chicken, julienned vegetables. 2) Shrimp lumpia-butterflied shrimp, herb-infused spread, garlic, scallions.
Chicken thighs simmered in soy sauce, garlic, bay leaves, and black peppercorns. Served with steamed jasmine rice.
Filipino-style coconut rice cake made with rice flour, sugar, coconut milk, and eggs. (gluten-free).
Seasonal assorted vegetables roasted with coconut cream, ginger, garlic, bagoong (salted shrimp paste).
Donate a prepared meal via Platecraft (www.platecraft.com) to someone in need
United Sommeliers Foundation (Go Fund Me page organized by Chris Blanchard)
Donation to FeedTheLine.Org
Donate 2 prepared meals via Platecraft (www.platecraft.com) to someone in need