Filipino food is sizzling right now. Here’s your chance to experience classic Filipino food with healthy tweaks using organic and local products and sustainable practices.

Wait — we’ve heard it all: Filipino and healthy don’t go together.

Well, in Wilma Consul’s kitchen, that’s the best pairing.

Consul is a personal chef/caterer and a new chef instructor at Carlos Rosario International Public Charter School that prepares immigrants for work force. She’s also a longtime producer at NPR, who writes about food, arts and culture for NPR and other publications. She’s an artist born in Manila, raised in the Bay Area, and who’ve spent much time in New York, Hawai’i and DC, where she’s lived for almost 20 years.

NPR’s Hot Pot series featured Consul’s Picadillo (https://youtu.be/JzfjVOQ41kw) that uses turkey instead of pork. It got more than 653,000 views. Since then, she’s received requests for more healthy versions of Filipino food. People asked when they can eat her food. Hence, Consul’s very first pop up to share her culinary vision to the table. We hope you can join us for this special event.

Kain na tayo! Maraming salamat.

BUY TICKETS:
https://www.eventbrite.com/e/filipino-food-memories-tweaked-pop-up-by-citizen-cook-tickets-37397886084
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September 8, 2017 – Friday – 7:00 PM – 9:00 PM

Filipino Fish & Veggie Friday

(My take of Fish Friday celebrates Filipino Vegatable dishes, and introduces seafood verison of pork dishes)

MENU

Starters:
Ginataang Kalabasa | Ginataang Alimasag (Squash and Crab in Coconut Milk)

Main Courses:
Seafood Paella | Salmon Sisig | Adobong Greens

Dessert:
Ginger Flan with Gumamela Syrup + Tanduay Rum Whipped Cream | Cassava Cake

Cost: $65 (includes one alcoholic/non-alcoholic drink)

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Sept. 9, 1017 – Saturday – 5:30 pm – 7:30 pm (1st Seating)

Sept. 9, 1017 – Saturday – 8:30 pm – 10:30 pm (2nd Seating)

SABADO SUPPER

(Enjoy a meal like you’re at a Filipino gathering with family and friends.)

MENU

Starters:
Duck Empanaditas

Main Courses:
Picadillo de Pabo | Morcon (Beef Roulade) | Pinakbet (Vegetables with Shrimp Paste)

Dessert:
Trifle (Chocolate Cake, Barako Buttercream & Tanduay Rum Whipped Cream)

Cost: $65 (includes one alcoholic/non-alcoholic drink)

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Sept. 10 – Sunday – 11:00 am – 1:00 pm

LINGGO BRUNCH

(For Filipinos, breakfast is a feast. And the crunchier the fish, the better.)

MENU

Starters:
Embutido Sliders

Main Courses:
Rolled Oats Malagos Champorado | Daing + Dilis (Fried Dried Fish )

Chicken Adobong Gata | Scrambled Eggs Filipino Style

Dessert:
Ginger Flan with Gumamela Syrup + Tanduay Rum Whipped Cream | Cassava Cake

Cost: $50 (includes one alcoholic/non-alcoholic drink)