Chicha, Chicha! A 6 Course Filipino-inspired Dinner with Wine Pairings

In-PersonMission, San Francisco


Pop-up space
Medium (10-15 Guests)
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 6 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 he currently works as a Fine Wine Acquisition Specialist for Benchmark Wine Group. 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 industry and wine business. In his past time, he loves hosting friends and family — following his motto, « LITTY TT! ». This pop-up is an introduction to Filipino flavors and wine pairings. Note: You are more than welcome to bring your own wine, as well, to drink as you please. Thank you!

Menu detail

Palabok-style Deviled Eggs
Hard-boiled egg yolk mixture with shrimp stock and achuete/garlic oil. Topped with caviar, crispy shallots, chicharon, scallions, and citrus.
Shrimp and Chicken Lumpia + Wine Pairing
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: 2019 Carboniste Sea Urchin Extra Brut Rose
Kinilaw Salad + Wine Pairing
Small Plate
Assorted greens, radishes, tomatoes, grilled asparagus, and finger limes. Topped with a Filipino-style ceviche. Calamansi vinaigrette. WINE: 2021 Laxas Albarino Rias Biaxas
Vegetable Pancit with Gulay Rebosado + Wine Pairing
Small Plate
A mix of Canton and Rice noodles with lightly battered and citrus-marinated fried seasonal vegetables. WINE: 2018 Laurent Barth Racines Metisses
Ginataang Baka + Wine Pairing
Beef short ribs braised in coconut milk, ginger, shrimp paste, and other spices. Served with roasted vegetables and garlic rice. WINE: 2016 La Rioja Alta Vina Alberdi Rioja Riserva
Cassava Cake Brulee + Wine Pairing
A flourless cake made with grated cassava (aka yucca root) and coconut milk. Topped with a custard layer and toasted coconut. WINE: 2021 Serol Turbullent Sparkling Gamay Rose VdF

Chicha, Chicha! A 6 Course Filipino-inspired Dinner with Wine Pairings

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