Chef Leah Cohen is working to get the cuisines of Southeast Asia out into the dining world, at her New York City restaurant. At Pig & Khao, Chef-owner Leah taps into her Filipino-American heritage, her travels and professional experience in Southeast Asia to showcase Filipino cuisine alongside its Southeast Asian counterparts.
Read MoreThough she is best known for her accomplishments in New York City, restaurateur Nicole Ponseca’s roots reach back to California. Last autumn, Nicole shared stories of her SoCal childhood with Filipino Kitchen. In this edition of Pinoy Food for the Soul, Nicole relates how her earliest memories of Filipino food replay today at Jeepney, and tells us the new memories they’re making at both restaurants that she loves most.
Read MoreWith their genderqueer performance persona Jerry Blossom, Chicago-based multidisciplinary artist Kiam Marcelo Junio addresses visibility and presence in “Filipino Fusions,” a six-part online cooking show and cookbook.
Read MoreGenevieve Villamora’s description of the build-out phase of their new restaurant is an apt metaphor for the ‘Bad Saint’ way of doing things: opening up to a community and inviting them in with two pop-ups and the crowdfunding campaign; digging in deep in researching our cuisine and history and finding the right team to tell those stories with food.
Read MoreGenevieve Villamora is co-owner of Bad Saint, Washington DC’s soon-to-be newest restaurant, alongside co-owner Nick Pimentel and chef Tom Cunanan.
Read MoreWho is Chef Rob Menor, the man behind the Benjamin-printed bandana, the culinary artist who fights traditional standards on Balitang America? The Stockton-born chef says that he spent a decade cutting his teeth in Chicago; it was where he paid all his dues and learned the industry. He credits Chicago with making him the culinarian he is today, calling it “his graduate school.” And while that is all true, there’s also the side of Chef Rob that is very much rooted in Stockton, where he returned in 2014, looking for growth.
Read MoreLife’s a journey, not a destination: Certainly a phrase that Chef Yana Gilbuena has taken to heart these two years. As a self-dubbed “gypsy chef,” Yana, has traveled to a new state each week to throw a Filipino pop-up dinner on Sunday nights.
Read MoreWith a workshop at the East Coast Asian American Student Union annual conference at Harvard University and a pop-up brunch the following day, a collaboration of strong, successful Filipino Americans prove that the crab mentality is only worth eating.
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Joël Robuchon is a bar-raiser, an experience that ruins you forever, if you let it. The dragon you chase, the love who got away. Because, after you've had it, you can't un-know this food, this service and this setting.
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Sometimes the artists have permission to create their art on spaces owned by other people. At other times the artists do not have permission to create art on spaces owned by other people.
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We forgot all about the cold for a little while to enjoy the show!
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The great thing about Chicago is the many different groups of immigrants who have made Chicago their home over the years. Each group brings their own traditions, food, religions, languages and customs.
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"Why is it so cold?" she asked when she arrived in Chicago. Well, Flat Stanlina, that is a question I ask myself almost every day around this time of year.
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A few months ago, our family friend Christine, who lives in Southern California, asked me if I'd be willing to host a young friend in Chicago named Flat Stanley. Before Christine asked me to do this, I had no idea who or what Flat Stanley is.
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They reminded me of the great potential that waited after the conference, through their very pleasant company for a few minutes’ drive (or few hours’ flight), and maybe a dart of their eyes in the rearview mirror or a sideways glance between movies.
Read MoreBetter understanding the potential consequences and local/international contexts can only better match your values and intentions of your donation with the people and organizations benefiting from your generosity.
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Momos are the Nepali addition to the great Dumpling Pantheon.
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