蜜桃工作室

鈥� Savor Filipino designed to introduce Filipino food to the broad public

鈥� Top chefs, food experts, sustainable growers from all over

SAN FRANCISCO, California 鈥� Top chefs from across the country will demonstrate classic dishes and recipes with modern flair while food experts, writers, confectioners and sustainable growers will discuss the evolution of Asian food popularity in the US at the inaugural Savor Filipino, Saturday, August 30 at the Justin Herman Plaza, from 10 a.m. to 6 p.m.

The idea, said the event organizers, is to celebrate 50 years of Filipino cuisine in the United States, 鈥渢o taste, cook, learn, sip and enjoy the Filipino foodie experience,鈥� said the and sponsor in a press release.

Savor Filipino is promoted as the first event designed towards introducing Filipino food to the general public. While other Asian cuisines such as Japanese, Chinese and Thai are considered mainstream, Filipino food is on the brink of capturing a broad audience, and Savor Filipino hopes to be the live catalyst to push that through.

Justin Herman Plaza will be transformed into a complete tour of the Filipino food map, made for the San Francisco community, in six tent pavilions.

The Garden Pavilion w ill serve locally sourced vegan and vegetarian options. Samplings include items such as fresh vegetable lumpia summer rolls,听adobong kangkong (water spinach), ginataang sitaw (long beans) in organic coconut milk and pinakbet, a tangy vegetable stirfry.

Chefs: Charleen Caabay | Oakland, CA | | ; Jay-Ar Pugao | Oakland, CA |

Pulutan Paviliion: Finger food, quick bites, sometimes interpreted as street food in the Philippines will dished up by local chefs single servings of BBQ, sisig tacos, kinilaw (Filipino ceviche), and the infamous balut for the brave (hard-boiled duck egg delicacy).

Chefs: Tim Luym| San Mateo, CA | | ; Miguel Trinidad | New York, NY | ; | Pittsburg, CA.

FIESTA PAVILION: Dishes up what you find at a wedding or other another large celebration, such as lechon (roast pig), pancit (extra fine rice noodle stirfry) and embotido (Filipino meatloaf). Chefs: | San Bruno, CA; Robert

Menor | Chicago, IL | ; Chase And Chad Valencia | Los Angeles, CA | ; Neil Syham | Brooklyn, NY |

KARINDERIA PAVILION: Savor Filipino鈥檚 formal dining space will serve soups and stews such as sinigang and kare-kare, adobo and dinuguan, a delicious rustic stew of pork organ meats.

Chefs: AC Boral | San Diego, CA | ; Eric PascuaL | Emeryville, CA; Michael Santos | Manila | ; Jessette Kalsi | Napa, CA | Jessette鈥檚 Kitchen.

DESSERT PAVILION: Will present a menu that includes purple yam, avocado and coconut ice cream; bibingka (rice flour and coconut cake) Filipino-style leche flan and unique Asian twist on freshly spun cotton candy.

Chefs: | San Francisco, CA; Christine Capulong | San Francisco, CA | ; Jason Angeles | San Francisco, CA | ; | Pittsburg, CA.

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BOOZE: Featuring award-winning Infanta lambanog, a specialty vodka fermented from coconut, modern Filipino cocktails and mixology demonstrations as well as locally sourced wine and beer for sale.

Chef Workshops KULINARYA PAVILION: Chefs will be demonstrating traditional, fusion and modern Filipino food for all event goers. Only 50 tasting tickets per workshop will be available. Workshop tasting passes available for press and for sale.

• 10:00 a.m. press & VIP demonstration
• 11:00 a.m. Apl.De.Ap | Los Angeles, CA |

• Noon 鈥� Main Stage Presentation
• 1:00 p.m. Vegan Filipino 鈥� Richgail Enriquez | San Francisco, CA |
• 2:00 p.m. Food Fight! Top Chef Vs. Home Chef 鈥� Dominic Ainza | San Francisco, CA | Vs. Aileen Suzara | Berkeley, CA |
• 3:00 p.m. Fine Filipino Dining 鈥� Thomas Weibull | San Francisco, CA |

• 4:00 p.m. Main Stage Program
• 5:00 p.m. Nouveau Filipino Desserts 鈥� Francis Ang | San Francisco, CA |