(Chef's Table) Kain Na (Let's Eat): A Filipino-inspired Collaboration Dinner

In-PersonMission, San Francisco


Pop-up space
Intimate (2-4 Guests)
asian, filipino
The 6 available seats at the chef's table will be located in the kitchen of this unique and beautiful venue in the SF Mission district. For this dinner, I'll be collaborating with three talented chefs that I have cooked with in the past or that I've worked closely with. We're looking forward to sharing these dishes and the stories and inspiration behind them! A portion of proceeds will benefit the Bayanihan Equity Center. The Bayanihan Equity Center provides culturally responsive services to address the needs and advance the rights of marginalized communities in pursuit of equity and justice. Dean Ramirez: Chef / Co-Owner of The Lone Crow (moto-food-story) and Chef and Curator of Birdhaus Beer Garden, both located in Union City Ca in the Bay Area. Passionate about his own Filipino culture and learning the dishes behind them, Dean creates gourmet street food and brings the feeling of home to each dish. Island-inspired cuisine is what Dean brings to the table using both modern and traditional techniques to his dishes. “Im just a motorcycle dishwasher junkie with a rockstar dreams. I can go on and tell you more about myself and the rebellious life I live , but if you wanna know more f*ck a screen and come have dinner with me. Mahalo Salamat.” Mark Torres: Mark Torres is a private Chef and creator of KIPS Catering (Keep it Simple) in the Bay Area. His background in food is heavily influenced by both of his Grandmothers and Father. In fact, they had the very first Filipino/Chinese/American restaurant in San Diego called “Torres Family Restaurant". Mark knew food was his calling and brings out his childhood through food, on to a plate, that brings back a sense of nostalgia. He creates classic Filipino dishes with a modern twist and enjoys sharing the experience with others. Rich Medina: At a very young age, Richard Medina always turned to some form of art to express himself, which would later lead him to his passion in the culinary industry. Having been raised in San Francisco, a city immersed with cultural diversity and eclectic cuisines, he introduced his palate to the many bursting flavors the diverse city has to offer. What inspired him to become a chef, was seeing all the joy, passion, and love he felt when expressing his creativity on a plate. Rich realized his passion for food began to further emerge, knowing his style of cooking would leave guests with a lasting impression. Disclaimer - During this dinner we will be doing everything we can to protect you, the public as well as our staff during this event. To this extent, we will be following the Center of Disease Control (CDC) and local health department guidelines and policies in order to reduce the spread of COVID-19. This will require our staff to be fully vaccinated prior to the event. We will also be encouraging this same procedure for attendees in order to limit the exposure to all individuals.

Menu detail

Tofu Sisig Salad
Small Plate
Crispy soy and citrus marinated tofu skin/ greens/ pickled vegetables/ radishes/ candied pili nuts/ citrus/soy vinaigrette
Shellfish , Fish Sinigang
Small Plate
Manila clams / striped bass /water spinach fried / tamarind broth with bok choy / scallion oil. Roasted eggplant / daikon oroshi /caviar
Arroz Caldo Croquette
Jasmine & short grain rice/ shiitake mushroom stock/ garlic/ginger/ breadcrumbs / Corn, leek, garlic confit cream sauce
Lechon Tostada
Small Plate
Crispy pork skin chicharron/ Pork Belly/ Carnitas/ Black Garlic aioli/ Pickled Shallots/ Micro Leeks/ Watermelon Radish
Rellenong Manok (Stuffed Chicken)
Minced Chicken/ Carrots/ Sweet longanisa/ Pickles/ Salted Red Quail Egg/ Crispy Chicken Skin
Ginataang Alimasag at Hipon
Dungeness Crab/ shrimp/ coconut cream/ ginger/ garlic/ lemongrass/ bagoong/ fish sauce. Adobo green beans/ crispy onions/ Crab fat fried rice
Vegan Kare Kare
Mix Mushrooms / young jackfruit / eggplant puree / eggplant chip / chinese green bean braid / purple cabbage oil , peanut rice chicharon
Beef Short Rib Caldereta
Beef short rib/ tomato sauce/ lemon juice/ soy sauce/ garlic/ yellow onions/ charred bell peppers/ green pea & carrot puree/ fried lotus chips & olive tapenade.
Deconstructed Graffiti Halo Halo dessert
Create your own edible canvas. Each chef will be adding different components to this Halo Halo dish. Lavender ice cream/ saffron rice crackers/ candied coconut / Ube Bibingka /Custard / Pandan anglaze
Cocktail Pairings
Each chef will be preparing a special cocktail to pair with one of their dishes. 1) Sifu Nico’s Cocktail - Freshly squeezed calamansi juice, titos vodka & mint. 2) Rich- Cantaloupe Peach Rum Cooler. 3) Dean - Peanut Butter Calamansi Old Fashioned. 4) Eric-POG (Passion, Orange, Guava) Rum Punch- Tanduay, Guava, orange, passionfruit, Grenadine, and bitters.

(Chef's Table) Kain Na (Let's Eat): A Filipino-inspired Collaboration Dinner

In-PersonMission, San Francisco
(Exact Address will be shared upon purchase.)