A Very special Brunch & A Mixtape – Mother’s Day Edition. You’ve gotten moms flowers before, step it up by bringing her to this event showing her love via great music and great food.
I’ll be joining Chef Eric P – @eats_by_e . A chef who has been throwing Pop Up’s in the Bay Area re-creating dishes from his Filipino upbringing and childhood summers spent in Hawaii.
From the feastly.com:
For this brunch, I wanted to prepare a special & sentimental meal, inspired by my favorite dishes that my mother prepared for me while I was growing up. The dishes are as authentic to my mother’s creations/recipes as possible, while also reflecting my own personal growth in the kitchen. Attendees will come home with a Neil Armstrong mixtape on cassette USB, giving the participants the opportunity to bring part of the experience home w/ them.
THE LATEST MIX?? Well, looks like I’ll be making a Mother’s Day Themed mix for this event ;) Available for take-home will be a choice of any of my cassette USB’s OR a Blank cassette USB with the Mother’s Day playlist included, so that you can create your own musical masterpiece for your mother :) Seating is VERY Limited. We are doing 2 seatings . 1st one from 10:30-12:30 PM, 2nd from 1PM-3PM . 20 people per seating.
To purchase tickets head here : http://bit.ly/brunchandamixwithmom
(subject to change depending on ingredients).
Vegetarian option available $42
Filpino-style fried egg roll served with an accompanying dipping sauce.
Chicken Adobo Hash
Chicken adobo (chicken slow-cooked in cane vinegar, soy sauce, garlic, bay leaves, cracked peppercorns, local honey, and other spices), sweet potatoes, potatoes, onions, kale, and sweet peppers. Served with a sous vide slow-poached egg.
Scrambled eggs with thinly sliced scallions, tomatoes, and diced eggplant and onions. Served with ginger/garlic/coconut-infused rice.
Gluten-free pancakes made with rice flour and coconut milk. Served with a blood orange and coconut syrup. Topped with toasted coconut and sliced fruits. (Bibingka is a Filipino dessert that is usually served as a cake.)
Born and raised in the bay area however, I spent a good amount of my childhood in Hawaii. My passion for cooking started at a young age. I was introduced to cooking by my grandparents and parents. I’ve been told by my family that I share my grandfather’s passion for cooking. My grandfather would prepare meals for large groups of people using ingredients sourced from his backyard. To this day, I can still see his passion for cooking and food through the bountiful 50 foot mango tree that he planted in my aunt’s backyard in Hawaii nearly 40 years ago. Growing up in a household with two working parents, I had to learn independence at a young age and it began with cooking. When my mom wasn’t working she was showing me around the kitchen. Something that began as a responsibility soon turned into a curiosity, slowly turned into my hobby, and is now one of my passions.
I’m a Real Estate Broker by day and I spend a significant amount of time in the kitchen during my spare time. Through the meals I’ve hosted, I have been able to portray my style of cooking, which is a blend of my travels, upbringing, experiences, and Filipino culture.