Page 18 - 2017 JAN-JUN - KAAKBAY

18 January to June
2017

(Continued from page 17… Launch of Filipino )

The launch undertaken primarily for media, food
and cuisine bloggers, and other influencers introduced all
the participating restaurants. With Philippine food
specialties ranging from Filipino comfort food, regional
dishes, heirloom recipes, fusion cuisine, to street food,
Restaurant Week aims to introduce more audiences to
the diversity of Philippine cuisine.

Speaking at the start of the launch, Consul
General Theresa Dizon-De Vega noted that Philippine
cuisine’s popularity in the United States has grown by
leaps and bounds, aided in great part by different social
media platforms, the rise of second generation Filipino-
American chefs and food enthusiasts, and building on Consul General Theresa Dizon-De Vega (center) holds up the 2017 Guide to Filipino
rd
Restaurant Week with food author Clang Garcia (seated 3 from right) and the
the work undertaken by pioneering chefs. participating chefs and restaurant owners for Restaurant Week .

As one of the original fusion cuisines, Filipino
food, is gaining greater prominence globally according to 2017 Filipino Restaurant Week Highlights
food author Clang Garcia, a resource speaker at the Filipino Cuisine and Chef
launch and whose book “Food Holidays” an in-depth look
at authentic Philippine regional cuisine is the 2017
Gourmand World Cookbook National Award winner.

The participating restaurants shared with media
and other guests from the Consular Corps, business
sector, and Filipino Community their specialties and
offerings for Restaurant Week.

Filipino Restaurant Week participating
restaurants are Grill 21, Jeepney, Kuma Inn, Lumpia
Shack Snack Bar, Maharlika, Maison Hugo, Megu, Ugly
Kitchen, Payag Restaurant, Tito Rad’s Grill, Purple Yam,
Swell Dive, Phil-Am Kusina, Max’s Restaurant, Noodle Consul General Theresa De Vega samples Ugly Kitchen’s Kamayan Special created
Fan, Pinoy Filipino Restaurant, Calesa Restaurant, and by Chef Aris Tuazon
Sisig City Food Truck.
The 2017 Filipino Restaurant Week held from 15-22 May
A tasting of different dishes to be offered during 2017 in New York and New Jersey successfully generated
Restaurant Week as well as cocktail mixes prepared by renewed excitement about Philippine cuisine. 18 participating
Tanduay and Mansi, producer of calamansi juice, was Filipino restaurants once again raised the profile of Filipino cuisine
held for guests. in mainstream US food circles. Due to public demand, many of the

The Filipino Restaurant Week is a flagship New York-based restaurants extended their restaurant week
project of the Philippine Consulate General in New York. menus until 31 May 2017.

The main corporate partner for the 2017 Restaurant The 18 participating restaurants this year are Grill 2l,
Week is Tanduay Rhum, which in undergoing a major Jeepney, Maharlika; Kuma Inn; Lumpia Shack; Maison Hugo;
launch in the East Coast this year. Megu; Ugly Kitchen; Payag; Tito Rad’s Grill; Purple Yam; Swell
Dive; Phil Kusina, Sisig City; Max’s Restaurant; Noodle Fan; Pinoy
Filipino Restaurant; and Calesa Restaurant.

Most of the owners and chefs of participating restaurants
said they have experienced a marked increase in their patronage
during the event dates.

"Our experience with Filipino restaurant week far
surpassed our expectations, not only from a business standpoint,
but also--and arguably of more significance to us--from a
community-building standpoint. It was an honor to be featured
Darin Friedman of Outbreak Media Group and Tanduay Rhum with a amongst so many pioneers of the Filipino food movement, and the
representative from Filipino-American beverage company Mansi, producer sense of camaraderie we already feel was exponentially
of calamansi juice, provide cocktail mixes for guests. heightened in the context of Filipino Restaurant Week”, remarked
Neil Syman of Lumpia Shack Snack Bar. (Continue to page 19)