FILIPINO ADOBO CELEBRATED IN SAN FRANCISCO WITH CLAUDE TAYAG COOKING DEMO, NEW BOOK
(San Francisco PCG photo)
SAN FRANCISCO, USA – The Philippine Consulate General in San Francisco and the Bay Area-based Filipino Food Movement hosted renowned Filipino food writer, artist and restaurateur Claude Tayag for a cooking demonstration and tasting featuring the Filipino adobo, held at La Fusion Peruvian Restaurant in Downtown San Francisco on 14 October 2024.
Tayag, who was introduced to the American audience when he accompanied chef and TV host Anthony Bourdain in a tour of Pampanga in “No Reservations,” was in San Francisco for the 7th biennial Filipino American International Book Festival.
At the book fest, Tayag promoted his latest book “The Ultimate Filipino Adobo: Stories + Recipes from the Heart” from Anvil Publishing. The book serves as a follow-up to “The Ultimate Filipino Adobo: Stories Through the Ages,” a gastrodiplomacy book project of the Foreign Service Institute.
Tayag began his presentation with an invokation to the “Dalit sa Adobo” (“Hymn to the Adobo”) by Philippine National Artist for Literature Virgilio Almario: “Ay! Ang adobo ni inang, pang-tag-araw, pang-tag-ulan; parang pusong nagmamahal, mas masarap ‘pag nagtatagal.” (“Oh! My mother’s adobo, good for all seasons; like a loving heart, tastes better when it lasts.”)
During the cooking demo hosted by Filipino Food Movement Vice President Keesa Ocampo, Tayag presented three Filipino adobo dishes that were featured in his newest book: Adobong Portobello Mushrooms, Adobong Pusit Pansit (Squid Adobo Noodles), and Three-Way Adobong Manok (Three-Way Chicken Adobo).
Tayag differentiated the Filipino adobo from its versions in the rest of the Hispanic world, where adobo is used to marinate or preserve food.
Tayag emphasized that more than being a dish, the Filipino adobo is a cooking method with vinegar as the primary liquid, which should allow anyone to create their own adobo recipes. For instance, he told the audience to use any vinegar product that is accessible to them; for the cooking demo, he used balsamic vinegar for the Adobong Portobello Mushrooms, and apple cider vinegar for the Three-Way Adobong Manok.
All attendees got their taste of plated servings of the three dishes, accompanied with bottles of San Miguel & Red Horse Beers and glasses of red wine.
Consul Rowena Pangilinan-Daquipil, Vice Consul Adrian Baccay, and Vice Consul Hannah attended the event. On behalf of the Consulate, Vice Consul Baccay thanked Tayag, the Filipino Food Movement, La Fusion Restaurant and its owner Chef Eddy Bonilla, and the attendees for gracing the event.
A livestream of the event is available on the Filipino Food Movement’s Facebook page. END
Vice Consul Adrian Baccay delivers his remarks at the “Lutong Filipino” adobo cooking demo and tasting with Claude Tayag. (San Francisco PCG photo)
Filipino Food Movement President Sonia Delen delivers her remarks at the “Lutong Filipino” adobo cooking demo and tasting with Claude Tayag. (San Francisco PCG photo)
Adobong Portobello Mushrooms (San Francisco PCG photo)
Adobong Pusit Pansit (San Francisco PCG photo)
Three-Way Adobong Manok (San Francisco PCG photo)
Vice Consul Adrian Baccay and Filipino writer & restaurateur Claude Tayag with the latter’s newest book, “The Ultimate Filipino Adobo: Stories + Recipes from the Heart” (San Francisco PCG photo)
From left to right: South San Francisco Councilmember Flor Nicolas, Consul Rowena Pangilinan-Daquipil, The Hinabi Project Executive Director Maya Escudero, San Francisco Entertainment Commissioner Al Perez, Vice Consul Adrian Baccay, and Vice Consul Hannah Go. (San Francisco PCG photo)
(San Francisco PCG photo)