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Filipino regional cuisines come to prestigious James Beard House in NY

/ 01:50 AM January 19, 2018

SAN FRANCISO — World renowned culinary institution James Beard Foundation House will host an exciting gastronomic feast called “Regional Filipino Celebration”  on January 25 at Greenwich Village in New York City.

San Francisco-based JBKollaborations  in partnership with Filipino Food Movement proudly presents this event which showcases a shared goal to preserve, promote and develop Filipino cuisine.

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Five chefs, four of whom are of Filipino descent and one “adopted Filipino son” who is Dominican, who have proven their culinary expertise among the different educated palates of Filipinos coast to coast will be featured.

Leading the list is Francis Ang of Pinoy Heritage, San Francisco. His mission is to exhibit the evolution of Filipino flavors through a California lens using local fresh produce.

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Lou Boquila of Perla in Philadelphia, learned to appreciate his mother’s traditional cuisine at an early age. But at Perla, he best expresses his interpretation of Filipino food with a modern take.

Carlo Lamagna of Magna, Portland, Oregon grew up in Detroit Michigan and has worked at top restaurants including the James Beard-nominated Clyde Common. He has since moved on to educate and showcase his passion for Filipino food through his Twisted Filipino Dinner Series.

Melissa Miranda grew up in Seattle and learned from her Filipino family the importance of cultural diversity in food. After studies and work in Italy and New York, she has gone back to her roots as chef/owner of pop-up Musang.

Last but not least is Miguel Trinidad of Jeepney and Maharlika, New York.  He brings a new perspective to Filipino cuisine. His travels to the Philippines and focus on Filipino cuisine since 2007 has brought him credibility in the Filipino community. With his Dominican heritage and New York upbringing, Chef Miguel understands that pushing Filipino food forward in the culinary spotlight means thinking outside the box.

The menu consists of a five-course dinner including appetizers and wine pairing. Each course features the chef’s take on cuisine from a specific region in the Philippines, highlighting the chef’s culinary talents while expressing a unique point of view and educating attendees about the cuisine.

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Joanne Boston-KwanHull, proponent of JBKollaborations, said, “Our Filipino food community is so vibrant and diverse, and we are excited to highlight the beautiful presentations and preparations of our cuisine. We are thrilled to be able to do this at the James Beard House, fulfilling the life-long dreams of our chefs.”

Sonia Delen, president of the Filipino Food Movement (FFM) board, said that “FFM focuses on building support for those who produce Filipino food, as well as educating and providing resources to the general public who are interested in experiencing and learning about the cuisine. It was a natural fit for us to partner with JBKollaborations to bring this event to life.”

This project was conceived over food and drinks by Washington, D.C.-based Chef Paolo Dungca and Boston-KwanHull and gained traction when Maui-based Chef Sheldon Simeon connected the pair with the right resources.

To enhance a true Filipino dining experience, Tanduay Rum, a Filipino multi-awarded spirit, will be featured in the cocktails to be especially prepared by Tim Walters of Tanduay and San Francisco bartender Kevin Diedrich of Pacific Cocktail Haven. Wines to be served were donated by Copa Fina Wines, also from the Bay Area.

“The concept of showing off Filipino cuisine at the James Beard House is one of the highlights of the emergence of Filipino cuisine as being part of mainstream food culture in the United States and around the world,” said Delen. “It is the Filipino Food Movement’s goal to elevate the dining experience of Filipino cuisine and raise it to the level of enjoyment and satisfaction that other cuisines such as Italian, Japanese, or Chinese currently enjoy.”

According to Chef Carlo Lamagna, “It truly is an honor to be representing our food and culture in such an institution such as the James Beard House. Filipino food has come a long way and it is awesome to see the growth and acceptance on an international level. As chefs, the food, flavors and culture are something we have known that was there all along.  Now it’s time for everyone else to get on board. This is only the beginning.”

James Beard Foundation House is located at 167 W 12th St, New York, NY 10011. Dinner starts at 7 p.m.. www.jamesbeard.org Tickets to events held at the James Beard House cover the cost of food and a unique dining experience. Dinners are prepared by culinary masters from all regions of the United States and around the world. All alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

For more information contact sonia@filipinofoodmovement.org or

jbkollaborations@gmail.com, and

https://www.jamesbeard.org/events/regional-filipino-celebration?

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TAGS: “Regional Filipino Celebration”, ancis Ang of Pinoy Heritage, Carlo Lamagna of Magna, chefs, cooking, cuisines, Filipino cuisines, Filipino food, Filipino Food Movement, Fr, James Beard Foundation House, JBKollaborations, Lou Boquila of Perla, Melissa Miranda of Musang, Miguel Trinidad of Jeepney and Maharlika
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