Toli Moli x Duende District present: COOK + BOOK, a friendly gathering on the last Wednesday of each month to learn more about cooking with Asian ingredients at home.
On July 25th, our summer partnership continues with Foodhini, founded on the idea that food can be used to create new opportunities for our immigrant and refugee communities by preparing and delivering authentic multicultural meals. The seventh monthly edition of COOK + BOOK returns to Union Market with a "Chicken Adobo & Sauces!" cooking class.
What is Chicken Adobo?
For those who don't know this delightful culinary staple, it's one of the most well known Filipino dishes and one of Chef Wing's specialties. His recipe introduces the uninitiated to super creamy and tender cuts of chicken breast with a hint of sweetness. Marinated in brown sugar, coconut vinegar, and soy sauce, this is bound to be a favorite in your household if it isn't already. Enjoy fresh cut chunks of potatoes slow cooked and marinaded with a sweet and savory sauce. Special treat: Chef Wing is preparing three additional homemade Filipino marinades/sauces for you to try - check your bodega bag after class!
Who is Chef Wing?
Born and raised in the Philippines, Chef Wing has been in the U.S. for a little over four years. He started his culinary journey as a young boy when he and his mother would cook meals out of their home kitchen to sell to other families in their village. From breakfast to dinner, Wing would whip up homemade Palawan food the entire community would line up for. As a teenager, Wing worked 15-hour days as a sous-chef at a local restaurant to help support his six other siblings. Eventually, Wing moved to the city and started his own boat tour company where he cooked local favorites for his guests, one of whom would later become his wife.
When Wing and his wife moved to the States, his dream was to follow in his mother’s footsteps to open a restaurant. Wing's humble beginnings in the restaurant industry were as a dishwasher at the Natural History Museum. There, he worked his way up to positions as a line cook at restaurants throughout DC. As three immigrant-owned businesses, we are honored to be part of Chef Wing’s journey in achieving his dream of opening his own Filipino toro toro style restaurant someday, all while being able to bring you the flavors and tastes of his home Palawan food.
After class, chat with Chef Wing and Team Toli Moli about what ingredients at Toli Moli's Burmese Bodega you can use for home cooking. Following the demonstration, thanks to a partnership with Harvey's Market, Almaala Farms and Toli Moli, you'll also get a "bodega bag" filled with ingredients to make your own Filipino meal at home!
This month's featured book available for purchase is Asian American: Proudly Inauthentic Recipes from the Philippines to Brooklyn by Dale Talde, Top Chef favorite and owner of the acclaimed Brooklyn restaurant Talde. Today, his dual identity is etched on the menu at Talde, where he reimagines iconic Asian dishes, imbuing them with Americana while doubling down on the culinary fireworks that made them so popular in the first place. His food isn't Asian fusion; it's Asian-American.
Each month at COOK + BOOK, you'll have the opportunity to:
- purchase a book written or recommended by the chef
- enjoy dynamic conversations with local food entrepreneurs
- take home a "bodega bag" with key ingredients from class
- meet new friends interested in Asian food and cultures
- learn a new recipe using Asian ingredients from Toli Moli's Burmese Bodega and other Union Market businesses
In collaboration with Union Market.
*Photo courtesy of Foodhini.