The chefs showing off their James Beard Certificate. From left, Musang’s Melissa Miranda; Carlo Magna of Twisted Filipino/Magna; Miguel Trinidad of Maharlika/Jeepney; Pinoy Heritage’s Francis Ang; and Lou Boquila of Perla.  (PCGNY photo)

The Filipino Food Movement (FFM) and JBKollaborations (JBK), with the support of the Philippine Department of Tourism, The Filipino Channel and Tanduay Rum, hosted a five-course regional Filipino dinner at the iconic James Beard House in New York on Jan. 25, 2018.

About 100 guests partook in the fine dining experience, prepared by chef-owners of renowned restaurants elevating Filipino cuisine to the mainstream audience.

San Francisco-based Chef Francis Ang of Pinoy Heritage, Chef Lou Boquila of Perla in Philadelphia; Magna in Portland, Oregon’s Chef Carlo Magna; Chef Melissa Miranda of Musang from Seattle, Washington; and Chef Miguel Trinidad of Maharlika/Jeepney New York rendered their own versions of traditional dishes from different regions in the Philippines.

Each course was paired with wine carefully selected by the James Beard sommelier.

FFM President Sonia Delen was overwhelmed with the success of the event and remarked that it is her organization’s vision to have Filipino cuisine be more accessible to foodies and patrons around the U.S.

JBKollaborations Founder Joanne Boston, a FYLPRO alumna, expressed her pride in seeing her legacy project come to fruition.


Chef Francis Ang prepares his hors d’ouvres Palapa Maguindanao Beef Tartare during cocktails. Right photo: James Beard members and subscribers enjoy the Filipino feast at the sold out event.  (PCGNY photos)

She added, “It is surreal to see the James Beard House serve a full-course Filipino dinner to a capacity crowd. I truly feel the love tonight.”

Consul General Theresa Dizon-De Vega was among the diners that evening.

She described the event as a truly defining moment for Philippine cuisine, as the Filipino Food Movement took a giant leap forward with the singular honor to be featured at the James Beard House.

The featured chefs and organizers met with the Philippine Consulate General to convey appreciation for the assistance in promoting the event.

The James Beard Foundation’s mission is to celebrate, nurture and honor chefs and other leaders making America’s food culture more delicious, diverse and sustainable.


The Menu, clockwise from top left, Escabeche Octopus (by Chef Lou Boquila); Salmon Sarciado (by Chef Melissa Miranda); Pancit Isabella (by Chef Miguel Trinidad); Dinardaraan (by Chef Carlo Lamagna); and Parsnip Semifredo Tinagtag (by Chef francis Ang).  (PCGNY photos)


The chefs and organizers pay courtesy call on the Philippine Consulate General. From left, FFM Executive Director Kim Boral; Chef Francis Ang; Chef Miguel Trinidad; Consul General Theresa Dizon-De Vega; Chef Carlo Magna; Chef Melissa Miranda; FFM President Sonia Delen; and JBK Founder Joanne Boston.  (PCGNY photo)

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