November 5: Cultural Food Traditions Project: Philippines
Thank you to Cleodia and Ryan from MidSummer Kitchen, Yana from Salo Series and the members of Sama Sama Cooperative for a wonderful and delicious evening!
For our next stop, we will visit the Philippines and feature two chefs dedicated to flipping the narrative on the stereotypically pork filled Filipino dishes. Cleodia & Ryan Martinez of Midsummer Kitchen present beautiful and delicious plant based food, with Cleodia having authored "Ay Sus! Whole Food Plant-Based Filipino Cuisine" cookbook to share the very recipes she and Ryan made for their family at home. Its intention is to bridge well-loved Filipino flavors with food ingredients that help support the health of those who seek it without losing out on culture
Our moderator for the conversation will be Yana Gilbuena, chef and storyteller at Salo Series. They’ll discuss the influences on Filipino food from migrant and colonizer’s cuisine (Spain, America and Chinese among them) and explore how the foodways are changing due to both climate change and the rising oceans and stronger storms and the economic and political hardships forcing migration.
Our partner nonprofit for the evening's donation is Sama Sama Cooperative, an East Bay nonprofit focused on activating Filipinx youth and families to know self through a summer camp including Tagalog language immersion, indigenous music, dance, and exploration of our ecological heritage.
Slow Food East Bay’s Cultural Food Traditions Project series of events celebrates the cultural food traditions of immigrants, refugees and displaced people, learning how food helps people stay connected to homeland and also engage with new communities. Attendees will be inspired by stories from chefs and community organizations, learning how diversity and migration have helped in the development of our food system.... And, frankly, make it delicious!
The proposed menu for the evening will be entirely plant-based:
Passed Appetizers: Singkamas, Manggang Hilaw & Bagoong (Turnip and green mango skewer, plant-based bagoong), Ukoy (Sweet potato, carrots, papaya, and cabbage fritted, spiced vinegar)
Family-Style Dinner: Munggo & Inihaw na Talong (Mung bean stew with smoked tempeh, shiitake mushrooms, spinach) ,Grilled eggplant marinated in soy sauce and calamansi, Ginattan (Green bean and acorn squash coconut stew), Garlic Rice (Jasmine rice sauteed with toasted garlic)
Dessert: Ube Maja Blanca (Coconut pudding with sweet corn and toasted coconut)
*If you have any dietary restrictions, please let us know when you purchase your ticket and/or email us with details so we can plan accordingly. No changes can be made the night of*
Pricing: We're committed to being and building an inclusive community while also making the event sustainable for the chefs. Everyone is welcome at our table and to help that happen we offer sliding scale tickets prices which include dinner, drinks (alcoholic & non) and stimulating discussion.
$90 - A portion of your ticket subsidizes someone who can pay less.
$75 - If you earn a living wage this ticket helps the chefs do the same.
$45 - Join Us! We are grateful that you choose to spend your money on this important work and are excited to have you at the table!
If you are feeling inspired to come but $45 doesn’t work, please email us at slowfoodeastbay@gmail.com
As our political discourse gets more polarized, it becomes ever more important to have places where we can have meaningful connection discovering inherent connections to one another. Join us for an evening of delicious food paired with just as delicious conversation, leaving with both your belly and mind full.
