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Neesay Filipino Dinner (with Old World Wine Pairings)
February 28, 2016 @ 5:30 pm
Coopers Hall welcomes Chef Jun Robles’ dinner series Neesay
A night of Filipino Food and Old World Wines
Food by Jun Robles
Pairings by Joel Gunderson
February 28 @ Coopers Hall
Two limited seatings: 5:30 p.m. and 8 p.m.
$75 a person (includes all food & wine pairings)
RSVP to email@example.com
Nisei – Japanese for “second generation.” I borrow the term like I borrow the food, flavors, and technique from my childhood…. hella poor immigrant families sharing what little they have to raise decent kids. Neesay is American born Asian food.
Sinigang – tamarind consomme, fire roasted tomato + cured salmon roe
Spaghetti – guanciale, san marzano tomato, chili, frankfurter, wild honey, pecorino + breadcrumb
Bicol Express – arborio rice, dungeness crab, coconut milk, water spinach, fried jalapeno + paprika butter
Adobong Baka – beef cheek, potato, adobo onion + crispy leeks
Turon – banana jackfruit lumpia, ube ice cream + rum dulce de leche
Jun (on why he’s cooking Filipino food): “I have never made Filipino food outside of friends and family. I believe I have been waiting for the right time and place. I have known Joel for years and have always joked that he is more Filipino than me. I love Coopers Hall, Joel’s aesthetic and palate. I smile thinking of the experience we are going to create. In true Neesay form, I am doing this to display flavors that shaped me into the chef I am today. World class wine and elegant Filipino food… never heard of it…. who doesn’t want to be part of that?!?”
From Joel (On the marriage of Filipino food and Old World Wines…) “There is something in the joyfulness and expression of many old world wines that makes me want to attach them to the place, the people and the cuisine of the Philippines. Although I am from Montana, my parents moved our family to the Philippines when I was nine, so Antipolo, Rizal is still the place I call home. While tasting wines for lists as various as St. Jack or Oven and Shaker, I would often take them home and pair them the wines with the dishes I grew up with. Like Jun, I have never taken these pairings outside the home, but I am excited to collaborate and share alongside Jun what has been a very private form of our culinary expression.”