Lutong Ina Mo!: Salo Series Pop-Up Dinner

When:

Sunday, May 13, 2018 6:30pm to 8:30pm

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Where:

3674 18th St.

San Francisco, CA 94110

United States

Price:

$60.00

Member Price:

$50.00

A three-course dinner. Guests are welcome to BYOB wine and beer; we will also have bottles for sale.

We are excited to invite Yana Gilbuena to our dining room! Lutong Ina Mo, a cheeky play on a Filipino turn of phrase, is a reference to Your Momma's Cooking and is a celebration of Filipino homecooked foods. Yana's meal will engage everyone to eat communally with their hands, kamayan-style. Our dining tables, normally left natural and uncovered, will be functionally decorated with banana leaves, positioned as a table runner. Upon this leafy spine, Yana will place the courses in the middle of the table, inviting guests to clean their hands and dig in!

We encourage bringing your mom or a female mentor to celebrate Mother's Day in a fun way!

Atchara: pickled red cabbage, spiced coconut vinegar, coriander

Salted egg salad: cherry tomatoes, red onions, salted eggs, chili oil

Ginisang Munggo and Lechon Kawali: mung beans, coconut milk, deep fried pork belly

Coconut safflower rice

Bibingka: sweet rice with coconut milk caramel

This menu happens to be gluten-free and dairy-free. We prepare food in a shared-use kitchen. Please email us at info@18reasons.org ASAP if you have any allergies. We are cooking large batches and may not be able to accommodate all sensitivities.

Yana Gilbuena, a Filipino-born, critically acclaimed global nomadic chef, started Salo Series to share with the world the vibrant food culture of the Philippines. The Salo Series hosts Filipino Kamayan dinners, in which food is served on communal tables decked with banana leaves, and guests are asked to eat with their hands. In her American tour, Yana hosted pop-up dinners in 50 statesin 50 weeks, as well as across Canada, Mexico, Colombia and her home country, Philippines. She is a 2017 Stone Barns Exchange Fellow and has also been featured in major publications such as The New York Times and National Geographic. She's been published in The Cherry Bombe Cookbook, Feed the Resistance and is self-publishing her own: No Forks Given this May 2018. This global culinary nomad aims to further her mission and aims to host a Salo on every continent.

_{(Photo courtesy of Yana Gilbuena)}