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A Twist On A Filipino Classic
8 chefs take a unique spin on the national dish of the Philippines.
Adobo is quintessetial Filipino food. A unique flavor profile of soy sauce, garlic, vinegar, and bay leaves makes a unique sauce that is packed with umami. Every Filipino household has its own take on the base recipe. For example, Filipinos from the Southern part of the country are known to add coconut milk to the base. While in the Bay Area, we find several Filipino Chefs taking the flavor profile and flipping it into new formats.
Chef Coco’s Adobo Spare Ribs
Local SOMA Chef Coco comes from the award-winning kitchen of Rintaro. His take on Adobo involves taking pork spare ribs, marinating it in his secret adobo sauce blend, and serving it with his own cucumber pickled achara to balance out the heaviness.
Barya Kitchen’s Pork Belly Adobo Dilaw
Chef Rod Reyes takes a thoughtful approach to the classic by slow braising succulent pork belly in soy sauce, vinegar, coconut cream, and adds a dash of turmeric. Served over garlic java rice and a side of pickled veggies.
Chef Dominic Ainza’s Adobo Bolognese
Pasta and Adobo is probably the wildest combination we’ve seen so far! Chef Dominic Ainza takes pasta and smothers it in a thick hearty pork adobo ragu made from pork and chicken adobo topped with shredded chicken.
Chef Tim Luym’s Birria Adobo Tacos
The mastermind behind Poleng Lounge, Chef Tim Luym creates a “Mexipino” approach by creating a birria adobo taco.
7 Mile House Adobo Paksiw
The 7 Mile House Pork Adobo Paksiw is made with tender pork marinated for three days in soy sauce, vinegar, brown sugar, herbs & spices, softened to perfection, served on a sizzling plate, topped with sautéed garlic with a side of steamed Jasmine rice. It is the most popular entree in the 7 Mile House Filipino/American/Italian/Mexican menu, which owner Vanessa likes to call "Bay Area Comfort Food".
Tita Pearl’s Sitaw Shrimp or Kalabasa Adobo
Tita Pearl takes us to the Visayan region for this shrimp and coconut adobo cooked with ginger, annatto seeds, and long beans. A vegan version is also available without shrimp and a hearty serving of kalabasa, or kabocha squash.
Ube Galore’s Bagoong Adobo
Ube Galore’s Chef Joann Bagoong Adobo was invented by chance. Fermented shrimp paste adds a deliciously funky dimension to adobo, but the slices of green mango and diced tomato help balance out the flavor profile.
Jeepney Guy’s Flip Dip - A Pork Adobo French Dip style sandwich
Jeepney Guy’s take on adobo is inspired by the French Dip sandwich. Pork Adobo sliders are served with an au jus adobo sauce. Absolutely delicious!
Dessert
A new sweet concept by our friends Paul Barrera and Kevin Pelgone. A re-imagination of an American classic with Filipino flavors. Shown above: Ube Banana Pudding With Ohtap Crumble. Other items on the menu include Strawberry shortcake and classic banana—cool, smooth, light, and scrumptious!
Tickets
Each ticket includes entry for (1) person + (1) tasting of each dish from 4 chefs of your choosing. Drinks and desserts sold separately.
Additional bites from the other chefs can be purchased day of, but quantities are limited. Buy a Full-Passport to guarantee you’ll taste everything and save $5.
A portion of the proceeds goes to the upkeep of our non-profit project Kapwa Gardens up and running.
To meter capacity and make the event enjoyable for all, we are limiting the event to 60 guests per hour.
Each ticket includes entry for (1) person + (1) tasting of each dish from our 8 chefs. Drinks and desserts sold separately.
A portion of the proceeds goes to the upkeep of our non-profit project Kapwa Gardens up and running.
To meter capacity and make the event enjoyable for all, we are limiting the event to 60 guests per hour.