This holiday season, join MOFAD and The Greene Space for a celebration of Filipinx food and traditions. Learn how to make two kinds of pancit, a popular noodle dish that is highly flexible and traditionally eaten during celebratory events such as Noche Buena, the Filipino Christmas Eve feast.
During a cooking demo, chef Jenn de la Vega will share her mother’s family recipe for a pancit with seafood and meat and chef Woldy Reyes's more contemporary vegan pancit recipe.
After we’ve cooked and had something to eat, the chefs will be joined by VICE staff writer Bettina Makalintal and Ria Dolly Barbosa, chef of Petite Peso in Los Angeles, for a conversation about Filipinx holiday food traditions, memories, and identity.
To keep the mood celebratory, we’ll close out the evening with a little music in the spirit of the Filipino holiday tradition of Karaoke.
JENN DE LA VEGA
Jenn de la Vega is editor in chief of Oral Traditions, a new recipe site by Happy Family and editor at large of Put A Egg On It. She is a recipe developer, journalist, and author of Showdown: Comfort Food, Chili, & BBQ. Previously, she built her creative portfolio while in residence at TASTE Cooking and Kickstarter.
RIA DOLLY BARBOSA
Executive Chef of Petite Peso, Ria Dolly Barbosa has combined her traditional French culinary education with the Filipino flavors of her heritage. She was recently nominated for Eater LA’s “Chef of the Year 2018”.
Ria began her training in the time-honored French kitchens where hard work and initiative are expected. Her first major culinary accomplishment was opening Sqirl with her team, and as the Chef, she propelled the unconventional brunch spot to its current status of celebrity regulars and a perpetual line of hungry guests out the door and around the block. After Sqirl, Ria went on to launch the lunchtime pop-up WILD at Canelé. At WILD, Ria continued her playful and experimental style, incorporating the best fresh, local produce Sqirl is known for, and infusing an expansion of the Filipino flavors she grew up eating.
BETTINA MAKALINTAL
Bettina Makalintal is a staff writer at VICE’s MUNCHIES, where she writes about food and culture.
WOLDY REYES
Woldy Reyes is a Chef and Founder of the boutique catering company, Woldy Kusina, based in New York. Woldy Kusina’s cuisine is centered around a simple philosophy — to provide good food and good experiences, with sustainability and culture at the heart of it all. As a first-generation Filipino American, Reyes effortlessly infuses contemporary dishes with vibrant flavors and colors that are inspired by his roots. Using only seasonal and locally sourced ingredients, his menus are best described as fresh, natural and fulfilling.
Woldy Kusina is recognized as one of New York’s top caterers and has been featured in goop and New York Magazine. His cooking has been highlighted on the TODAY Show and deemed by New York Times as an invigorating culinary experience that is “more about passion than precision.” His newest event series, Departure Kamayan, aims to continue sharing admiration and respect for his Filipino heritage with a community of open minded and curious food lovers.
ESSEX MARKET
Essex Market is New York City's most historic public market, proudly located in the Lower East Side. Visit the market for the most diverse and delicious food experience in New York. Now offering outdoor seating -- order in and dine out! Learn more at essexmarket.nyc.
THE GREENE SPACE
The Greene Space channels the collective genius of New York City to create forward-looking live art, theater and journalism that sparks change. WNYC Terms of Use.
TINDAHAN NI LUZ
Your online Filipino grocery www.tindahanniluz.com