LA’s Tikim Fest features Fil-Am chefs, Filipino dishes
FilAm Arts is hosting Tikim Fest, a month-long celebration of “Filipino arts and culture through culinary experiences.” CONTRIBUTED
LOS ANGELES — This Filipino Food Month, the Association for the Advancement of Filipino American Arts and Culture (FilAm Arts) is hosting its second Tikim Fest, a month-long celebration of “Filipino arts and culture through culinary experiences.”
The organization has partnered with Filipino American and Filipino chefs in Los Angeles and Orange County to showcase both traditional and Filipino-inspired cuisine through either a special menu item or prix fixe menu.
The festival also serves as a fundraiser for the group, whose mission is “to advance the understanding of the arts and diverse cultural heritage of Filipinos in the United States.” Proceeds from participating restaurants will be donated to FilAm Arts.
Earlier in the month, Michael Dancel of Breezy Restaurant and Lounge, known for its brunch offerings, kicked off the festival with an offering of a special Breezy Paradise Pancake made with mangoes and strawberries.
Pastry chef Kym Estrada, who runs the pop-up San & Wolves Bakeshop, also participated with the availability of a variety box that included traditional Filipino desserts and her unique take on childhood classics. The vegan baked goods included champorado donut, buko pandan pop tart, calamansi bar, ube pandesal and cornbread bibingka.
Ongoing
Still ongoing for the festival is the modern Filipino brunch at the restaurant Lola’s by MFK owned by chef Henry Pineda.
The kamayan feast includes garlic rice, beef tapa, longanisa, tocino and chicken adobo. There’s also sunny-side-up egg, fried garlic, microgreens and edible flowers, lumpia, cherry tomato medley, green onion, fried garlic crumble and a selection of fresh fruits.
For coffee lovers, there is Teofilo Coffee, where proprietor Ron Dizon offers brews from a variety of beans from different regions in the Philippines.
Eugene Santiago’s coconut jam is also on sale as part of Tikim Fest. Santiago is chef and founder of the Southeast Asian fusion pop-up Baryo. He’s also chef at Union restaurant, which is located inside Compound, a nonprofit cultural and community space that includes an art gallery in the Zaferia area.
For the last week of the month, at the pop-up restaurant Sampa, every order of the beloved Ube Cheescake will have proceeds that support FilAmArts.
Owned by Chef Josh Espinosa, Sampa offers heritage classics like Pasta Palabok, Lechon Fried Rice, Crispy Duck Pancit and contemporary bold takes such as Spicy Calamansi-Glazed Cauliflower, Kare Kare Tamales, Calamansi Key Lime Pie, and Fili Cheesesteak, a calamansi-soy marinated filet mignon with queso de bola sauce in a french roll bun.
Upcoming
FilAm Arts aims to serve as a resource “to represent, celebrate and express Filipino culture and our unique Filipino American identity” and is “committed to serving as a cultural consultant to other organizations actively looking to further Filipino representation in the global community.”
Alvin Catacutan is chairperson and Giselle Tongi is executive director.
As part of its goal to advance the understanding of the arts and diverse cultural heritage of Filipinos in the United States, it organizes several programs, including a cultural arts education program called Eskuwela Kultura.
It will hold its flagship event, the Festival of Philippine Arts and Culture, later this year in September.
Visit tikimfest.com. Walter Ang is the author of Barangay to Broadway: Filipino American Theater. Available at Amazon, Bookshop and other online booksellers.
