Prometheus Brown Artist Spotlight @ Palengke Pop-up Shop
Nov
26
1:00 pm13:00

Prometheus Brown Artist Spotlight @ Palengke Pop-up Shop

  • Palengke Pop-up Shop

Geo Quibuyen / Prometheus Brown is this weekend's featured guest in the Palengke Pop-up Shop, where his housemade hot sauces and pickles, which have been featured in past Food & Sh*t pop-up events, are currently on sale. 

There will be a sample tasting of the hot sauces (Bronze: chocolate habanero & tamarind, and Gold: habanero & clamansi) and pickled ampalaya.

Also, guests are invited to play chess against Geo; winners will receive a free bottle of hot sauce of their choice. 

 

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May
16
5:00 pm17:00

THE COMFORT ROOM (SPRING MENU 02)

  • Kraken Congee

SMALL PLATES

AMPALAYANG ITLOG   5  

deviled egg tamari-calamansi yolk filling, pickled bitter melon, chicharron (4)

UBE RELLENAS     8

muenster cheese-stuffed purple yam balls, mint cilantro gremolata (4)

BAGOONG FRIED CHICKEN     9

wings in sweet fermented shrimp paste, calamansi, thai chili & chives w/ green mango yogurt dipping sauce

KINILAW NA PUGITA   12

grilled baby octopus, pickled fuji apple, calamansi, red onion, scallion, ginger, thai chili, cilantro aoili

 

ENTREES

SIZZLING PINAKBET   14

thrice-cooked pork belly, shrimp paste, okra, eggplant, squash, sous vide egg

ADOBONG PUTI NA MANOK   15

braised & browned chicken legs in coconut cream, calamansi & patis sauce, bay leaf, black peppercorn, fried garlic, scallions

 

SPECIALS

THE HOTTEST SISIG EVER  20

thrice-cooked pork head, shoulder & belly, red onion, garlic, ginger, cane vinegar, sous vide egg, chives, trinidad scorpion chili, carolina reaper pepper mayo

4-PACK CHEESECAKE ASSORTMENT   18

ube, white chocolate guava, calamansi mango, coconut pandan

 

SIDES

WHITE JASMINE RICE   2

BALUT 3
 

 

DESSERT

HOOD FAMOUS UBE CHEESECAKE   8

purple yam cheesecake, mango puree, strawberry

TURON ALA MODE   9

bananas foster fried egg roll, house made jackfruit ice cream, chocnut soil

Mar
14
6:00 pm18:00

IN SEARCH OF THE SPICE

  • FATS

In Search of the Spice: When Two Worlds Collide

Chef Tarik Abdullah (A DJ & A Cook, Morning Star Cafe) and Geo (Food & Sh*t) have been running their own pop-up restaurants in Seattle over the last few years, have worked in each other's kitchens, and done cooking demos together. Tarik would hip Geo to Moroccan herbs & spices; Geo introduced Tarik to Filipino herbs & spices. With this spice exchange, dishes were cooked, dinners were eaten, recipes were tested, a menu was created. Catfish Corner closed down, Fat's Chicken & Waffles opened up, and an opportunity arose to share this menu in a fresh, new restaurant in an old, familiar space. On Monday, March 14, Tarik and Geo will cook up a four-course pop-up dinner featuring Filipino & Moroccan dishes in a way the world has never seen before. 

Read Geo's backstory on the menu here.


MENU

7-vegetable Pinakbet w/ Couscous
Adobo Seafood Tagine
Ras al Hanout Kare Kare
Shortbread Duo w/ Jackfruit Sorbet


IN SEARCH OF THE SPICE is a prix-fixe 4-course dinner. Reservations and advance payment required. Doors and bar open at 6pm. Please arrive no later than 630pm. All ages welcome, with bar & alcoholic drinks available for 21+. Seating limited to 35. Please make reservations at the link below:

Feb
22
5:00 pm17:00

THE COMFORT ROOM (FEBRUARY POP-UP)

  • KRAKEN CONGEE

Happy new year, again! 

We've moved February's The Comfort Room - Winter Menu dinner pop-up from the 3rd to the 4th Monday, keeping the popular sizzling sisig platters and Hood Famous Bakeshop's Ube S'More dessert while switching up some of the small plates.

 

THE COMFORT ROOM - WINTER MENU #2


Jan
18
5:00 pm17:00

THE COMFORT ROOM (JANUARY POP-UP)

  • Kraken Congee

Happy new year! 

We continue the seasonal, a la carte menu format this January for our monthly pop-up dinner with a new winter Comfort Room menu. We have two more sisig options (Tofu & Oyster Mushroom and Chicken) in addition to the classic pork sisig. Items from our previous prix-fixe menus (Coconut Adobo Fried Chicken Wings, Grilled Pinakbet, Tinolang Tulya) as well as a new dessert from Hood Famous Bakeshop (Ube Marshmallow S’more) also make their a la carte debut.

THE COMFORT ROOM - WINTER MENU

SMALL PLATES

Coconut Adobo Fried Chicken 9
Fried Chicken Wings tossed in Coconut, Calamansi & Thai Chili Sauce

Grilled Pinakbet 8
Grilled & skewered bagoong-marinated Eggplant, Okra, Squash & Cherry Tomato, ground chicharron

Tinolang Tulya 10
San Miguel Beer-steamed lemongrass & ginger Manila Clams, Chayote, scallions, Marungay Leaves

SIZZLING SISIG

Baboy 15
Thrice-cooked pork belly, shoulder, ears & snout w/ chicken liver, red onion, chives, calamansi ginger mayo, sous vide egg

Bangus 16
Marinated milkfish, liver, red onion, chives, calamansi ginger mayo, sous vide egg

Tokwa at Kabute 13
Tofu, oyster mushroom, red Onion, chives, calamansi ginger mayo, sous vide egg

SIDES

Steamed Rice 2
Balut 3

DESSERT

Ube Marshmallow S’More 7

 

Nov
21
Nov 22

KEEP IT KRAKEN feat. PROMETHEUS BROWN

  • Kraken Congee

1st & 3rd Saturdays at Kraken Congee is KEEP IT KRAKEN night featuring live DJ sets and a late night bar food menu. With the homie and resident DJ Daps 1 out of town, this Saturday Prometheus Brown comes out of the kitchen to play a live DJ set of grown people's music featuring lots of West Coast rap, 90's R&B and your auntie's and uncle's favorite OPM hits. 

Oct
19
5:00 pm17:00

THE COMFORT ROOM (OCTOBER POP-UP)

  • Kraken Congee

FOOD & SH*T PRESENTS: 
THE COMFORT ROOM

KRAKEN CONGEE
OCTOBER 19, 2015 & NOVEMBER 16, 2015

As we transition into a new venue--Kraken Congee--this fall, we'll be taking a break from our regular prix-fixe 5-course tasting menu pop-up dinners to try out something both new and familiar. We're bringing back some of the most popular items from our previous prix-fixe pop-up dinners, adding a few new items, and making them available for the first time on an a la carte menu themed around what we've become best known for: Filipino comfort food. 

So, we've named this new seasonal menu The Comfort Room. In Western culture, "comfort rooms" are hotel luxury rooms. In the Philippines, "comfort room"--or "CR"--refers to what everyone else calls a "restroom." Many Filipinos transplanted from their homeland to the so-called First World have experienced confusing and hilarious moments around this semantic difference.

It's within cultural intersections like that where we've conceived and presented all of our menus in hopes of crafting an experience that shatters one's preconceived notions of Filipino food. Whether you've eaten it all your life or have yet to try it out, a redefinition is happening with each bite. Plus, what better name for a menu concept for a pop-up called Food & Sh*t?

The Comfort Room is a no-reservation, a la carte pop-up dinner. No reservations necessary--orders are taken via walk-up counter and seating is first-come-first-served. All-ages welcome with bar area seating for 21+. 


THE COMFORT ROOM

MENU

APPS

INASAL CHICKEN WINGS 9
Lemongrass, Garlic & Calamansi Marinated Fried Chicken Wings
w/ Sweet Bird's Eye Chili Sauce

CLASSIC PORK SISIG 12
Thrice-cooked Pork Face & Shoulder, Ginger, Cane Vinegar, Egg on Sizzling Platter

BAGOONG FRIED RICE 8 (w/ egg +1)
Sweet Fermented Shrimp Paste, Jasmine Rice, Fried Garlic, Scallions

KINILAW NA PUSIT 11
Grilled Marinated Squid, Leeks, Red Onion, Bird's Eye Chili

NORTH SHORE SHRIMP 10
Stir Fried Butterflied Shrimp, Calamansi Butter Garlic Sauce, Scallions

ENTREES

ADOBONG PUTI NA MANOK 14
Chicken Quarters in Coconut Cream, Calamansi & Patis Sauce

BEEF RIBEYE SINIGANG 18
Tamarind Marinated Ribeye, Tomato, Daikon, Glass Noodles, Red Chard

STUFFED PORK BELLY LECHON 21
Brined & Roased Pork Belly, Fresh Greens & Herbs, Sweet Liver Sauce

DESSERT

UBE CHEESECAKE 7

I LOVE POKE SEATTLE
Oct
6
6:00 am06:00

I LOVE POKE SEATTLE

  • Stonehouse Cafe

Eh, you like poke? If you do, you definitely don't want to miss the Seattle edition of I LOVE POKE, a tasting and chef competition event curated by Nino "Neens" Camilo and the Ono Yum team. It goes down on Tuesday, October 6th from 6-9pm at the Stonehouse Cafe. Tickets are $85. Guests will be able to taste poke samples from 10 local and nationally competing chefs, including Food & Sh*t's very own Geo "Prometheus Brown" Quibuyen. The contest will be judged by none other than the OG godfather of poke himself, Chef Sam Choy.

I LOVE POKE began in San Diego, and due to it's popularity is now popping up in other cities. Hit up the Ono Yum website for more info about the event, or go here for tickets.

Sep
21
5:00 pm17:00

DALAWA

Over the past two years, we’ve had menus that pushed the boundaries of Filipino food (Luzviminda, Makibaka, Bagoong), explored intersections between Filipino food and other ethnic cuisines (Chee!, Aroi/Sarap, Aina), experimented with different dining formats (Kamayan, Greatest Hits Vol.1), and even got to bring our pop-up to L.A. and Hawai’i. In all these menus events, we’ve tried to keep the recipe of the first pop-up present: a heaping helping of celebration, a handful of homecooking, a dash of experimentation, seasoned with music. At it’s heart, Food & Sh*t is a party.

So, in celebration of Food & Sh*t’s two year anniversary, we’re bringing it all back to the absolute staples of the Filipino party: Lumpia, Pancit, Adobo, Lechon. For those already familiar with Filipino food, these ever-present dishes evoke memories of many celebrations: birthday parties, graduations, weddings. For those unfamiliar or new to Filipino food, these dishes are usually the entry point; the bridge that leads to the larger wondrous world of Filipino cuisine. Our challenge to ourselves this month is to create versions of these dishes that present something fresh and new while still filled with the soul and seasoning of all the great party food we’ve had over a lifetime. 

Presenting our DALAWA (“two” in Tagalog) menu: a five-course prix-fixe dinner that begins with a classic take on a fresh local staple: Salmon Kinilaw. We couldn’t decide on a fresh (sariwa) or fried (shanghai) lumpia, so we’re doing both. The pancit will be straight-up based on mom’s tried and true recipe, but with the addition of a brined and thrice-cooked pork belly and calamansi-marinated grilled shrimp. The adobo is something we have often at home but haven’t yet put on one of our menus: duck! And, as always, Hood Famous Bakeshop brings its magic to the dessert course with a celebratory coconut birthday cake layered with our first pop up dessert - pandan flan. In addition to our regular 5pm and 8pm seatings, we’re starting the celebration with a coffee tasting with Kalsada Coffee and featuring a trio of the Philippine-grown coffee with our dessert course. 

DALAWA brings our prix-fixe dinner format for the first time to Kraken Congee and will be the first of three scheduled Fall pop-ups (3rd Monday, Sep-Nov) at our new venue. 

Menu

Salmon Kinilaw
Lumpia Shanghai/Sariwa Duo
Lechon Kawali & Grilled Shrimp Pancit
Duck Adobo
CocoDan Flan Cake (Coconut & Pandan Flan)


DALAWA is a prix-fixe pop-up 5-course tasting menu dinner (2 appetizers, 2 main course, 1 dessert). Reservations and advance payment required. There will be two dinner services, from 500-700pm and 800-1000pm. All ages welcome, with bar & alcoholic drinks available for 21+. Seating limited to 50 per dinner. Please make reservations at the link below:


Aug
17
5:00 pm17:00

ʻĀINA

  • Kraken Congee

ʻĀINA - A LA CARTE MENU

No reservations required. Come eat! 

APPS

Bagoong Popcorn 5

Local Breakfast Lumpia 8
Portuguese Sausage, Scrambled Egg, Rice, Furikake

Kinilaw na Pusit 10
Ginger & Garlic Marinated Grilled Squid, Leek, Red Onion, Chives

Kalua Pork & Laing Bao 10
Pulled Roasted Pork, Smoked Paprika, Taro Leaves, Coconut Milk BBQ Sauce, Pinch Bun

MAIN (includes white rice)

Huli Chicken 12
Ginger Ponzu Roasted Chicken, Pickled Shallots & Bitter Melon

Portobello Mushroom Katsu 14
Panko Fried Portobello, Sweet Teriyaki Sauce, Scallions

Tako Poke Bowl 15
Octopus, Sesame Oil, Alaea Salt, Shoyu, Chili Flakes

Garlic Shrimp 16
Sautéed Shell-on Prawns, Calamansi Butter Sauce, Fried Garlic, Grilled Pineapple, Microgreens

Chopped Steak 19
Shoyu Marinated Ribeye Steak, House Watercress Salad, Macadamia Nut & Coriander Gremolata

SIDES

Rice 2
Mac Salad 3
House Watercress Salad 4
Poi 5

TREATS

Lilikoi Chiffon Pie 7
Ube Cheesecake 8

All ages welcome, with bar & alcoholic drinks available for 21+.

Jul
20
5:00 pm17:00

BAYBÁY

The Beatrock Music 5-Year Anniversary Left Coast Tour featuring the entire label roster kicks off on Tuesday, July 21st in Seattle at The Crocodile. We're throwing a pop-up dinner party the night before the tour begins with Beatrock artists in attendance. A seasonal ALL SEAFOOD menu (except dessert). No land animals were harmed in the making of this menu. 

Read about the menu here.

MENU

Lumpiang Bangus
Milkfish Springroll w/ Saluyot Leaves & Feta Cheese

Kinilaw na Pusit 
Cold Marinated Grilled Squid w/ Leeks, Red Onion & Siling Labuyo

Sisig na Tahong
Mussels on Sizzling Platter w/ Calamansi Oyster Mayo

Tinolang Tulya
San Miguel Beer & Ginger Steamed Manila Clams

Dungeness Crab Pancit Palabok
Pancit Noodles w/ Crab Meat, Crab Fat Annatto Sauce, Grilled Shrimp, 6-Minute Egg, Chives

Maja Blanca Mais
Sweet Corn & Coconut Milk Ice Cream, Blueberry Compote & Cookie



MAY MARQUEZ MASHUP FUNDRAISER DINNER
Jul
13
5:00 pm17:00

MAY MARQUEZ MASHUP FUNDRAISER DINNER

  • Kraken Congee

On Monday, July 13, Kraken Congee will be hosting a fundraising pop-up dinner event for our dear friend and brain cancer survivor May Marquez

The dinner features a prix-fixe, six-course mashup menu featuring two courses each from Kraken Congee, Salted Sea and Food & Sh*t. There will be two seatings, at 5pm and 8pm. Music by DJ Daps1 with a special performance by Purple Hearts Social Club

Reservations available at KrakenCongee.com:
5pm Reservations ($50)
8pm Reservations ($50)
Wine Pairings ($15)

 

May's presence and influence in the community has inspired many of us. From the event fundraiser page:

May has always devoted her life to helping others and advocating for human rights. She is an amazing mother of five beautiful children, ranging from 14 years to 18 months, and is always committed to providing the best opportunities for her family. Indeed, May is one of the most caring and generous persons we know. She devoted her studies and career helping those in need, and was most recently a nurse in the Oncology unit of Seattle’s Swedish Medical Center. May has also dedicated her life as an advocate for human rights and was committed to the advancement of human rights across the globe. May was a key founder of Gabriela Seattle, an organization working to advance the struggle of women in the overall movement for educating, defending, and advocating for human rights of Filipinas globally.

If you can't make it to the dinner event but still would like to donate, please hit up the Indiegogo Life page.

 

Jul
11
5:00 pm17:00

MAKIBAKA! (PORTLAND, OR)

  • PORTLAND STATE UNIVERSITY

July 11 -- we're linking up with Portland Committee for Human Rights in the Philippines (PCHRP) to do our first Portland pop-up dinner featuring our MAKIBAKA! menu from our January pop-up dinner. 

The menu is a tribute to the history of anti-colonial resistance in the Philippines. It is a prix-fixe five-course tasting menu including a main course and dessert. Each dish is drawn from historical records of revolutionary leaders’ favorite foods or directly influenced by stories of their resistance.

Lapu-Lapu Escabeche, a fried fish & calamansi sauce starter course in honor of the OG Colonizer Killa, Lapu-Lapu, who shares his name with the Filipino word for grouper. 

Tinola na Manok, the dish prepared by Tandang Sora as she housed and fed the Katipuneros. This variation is prepared with a dashi ginger broth.

Pinakbet ken Bagnet, two Ilocano dishes in one, inspired by the bolo-weilding Ilocana rebel commander Gabriela Silang. Sautéed eggplant, okra, green beans & squash in shrimp paste with thrice cooked pork belly.

Litsong Manok sa Zaha, Katipunan Supremo Andres Bonifacio’s favorite dish. Chicken roasted in banana leaves w/ chicken liver & lemongrass sauce.

Pandan Flan inspired by Jose Rizal, because he liked desserts and his combover was so sweet. 


BAGOONG
Jun
15
5:00 pm17:00

BAGOONG

  • Inay's Asian Pacific Cuisine

BAGOONG

Once upon a time, Filipinos, living in America, wondered: Is Filipino Food Embarrassing? Perhaps we are ashamed of our food, some lamented. But Filipino food trudged onward. Then, big food celebrities caught on and declared: Filipino Food Is The Next Big Thing. And again. And again. Finally, in 2015, Filipino Food Has Arrived to the party.

The trouble so far with the mainstream narrative of Filipino Food’s “arrival” is that 1. for many of us, it’s always been here (arrived where?), 2. it plays into the whole "flavor of the month" carousel that exoticizes, appropriates and eventually moves on from cultures that long existed before and after becoming a "thing"  And 3. it’s condescending as shit. It’s almost like that old Cinderella-turned-Hollywood-teen-movie trope: there’s a Cool Food Kids party and poor lil Filipino Food has never gotten the invite. But underneath it’s shy, shoddy appearance is a beauty and personality no one (except its stubborn suitor) has noticed. That is, until it got a makeover, chasing other people’s standards, losing its shoes in the process. (Roll credits, repeat same story with a new cast next year).

Nah.

On the other hand, it’s a beautiful thing to see Filipino cuisine get some overdue shine and potentially open the door for uninitiated diners to try out what they’ve been missing. That’s great. Filipino food has been great for a long time, is great now, and is currently going in many different great directions, with or without a big name chef stamp of approval or a wave of trendiness. Folks like Filipino Food Movement have recognized the potential of Filipino food long before the spotlights were being turned on, and are doing a great job setting a thorough, inclusive narrative. A look at their instagram feed seems to embrace all styles from traditional to modern, home cooked to fine dining. There are no borders, literally: the narrative is that Filipino food, for many people in the Philippines, in America, in the over 150 countries that Filipinos have migrated to, has been blowing up.

So, has Filipino cuisine truly, finally found a place at the American “mainstream” table? We’ve created a menu to test out that theory. All bagoong everything. Bagoong aramang, bagoong guisado, bagoong monamon, sweet bagoong, spicy bagoong, sweet and spicy bagoong — all infused into a 5-course menu. Yes, dessert too.

If Filipino food is really ready to be embraced for what it is, and not a watered-down version of it, then Bagoong must be invited to the party too. Bagoong: that pungent pinkish grayish fermented seafood semi-liquid that is the soul of many Filipino kitchens. An indigenous, time-tested product that existed before Spanish colonization and American imperialism, always ready to funk the party up.

The late Filipina writer Doreen Fernandez wrote in her excellent book Tikim: Essays of Philippine Food & Culture

Bagoong is a paste of salted, fermented shrimps or fish. The tiny shrimps or fish (again, those not of commercial size) are mashed with salt... The stage of readiness depends on the region and the purpose. Bagoong can be made in one's kitchen, in a jar, and be ready in a few days... When the poor man has nothing to go with his rice, he may have just bagoong with it, although even the non-poor may have bagoong with rice by choice.

In much of the Philippines, bagoong isn't just condiment, it's a staple. Many of the Philippines rural and urban poor, who make up nearly 70% of the Philippine population, eat it 3 times a day. During the Philippine Revolution of 1896 against Spain, revolutionary Katipuneros were said to have travelled with only two items: their weapon, and a small jar of bagoong. Newer restaurants in the Philippines like Bagoong Club in Quezon City have made it the central flavor of its menu.

Despite its centrality to Filipino culture, for many Filipinos growing up in America like myself, bagoong was and still is also a source of that “shame” mentioned earlier. I always loved it, especially with green mangoes, but always saw and heard non-Filipino folks pinch their nose and crunch their face at it. It became a secret pleasure; I was convinced it wasn’t worth sharing with others out of fear of rejection or shame. For me, bagoong became that homie who’s always down for you, but who you hesitated to invite to parties with your other friends out of fear your homie wouldn’t fit in. Or, worse yet, remind you that you’re trying too hard to.

Sometimes it’s fun to crash a party you weren’t invited to. But the best parties aren’t the ones where people are wondering what you’re doing there (or what they’re doing there) but the ones where everyone wants to be there, everyone wants you to be there, and no one minds if you bring your salty but well-meaning friend with you.

MENU

Crispy Kangkong w/ Calamansi Bagoong Mayo

Bagoong Alamang Dungeness Crab & Longanisa Gumbo

Grilled Pinakbet & Bagoong Fried Rice

Bagoong-Brined Lechon Liempo w/ Bagoong Monamon & Seasonal Greens

Green Mango Cheesecake w/ Palm Sugar Bagoong Syrup


BAGOONG is a prix-fixe pop-up 5-course tasting menu dinner (3 appetizers, 1 main course, 1 dessert--does not include drinks). Reservations and advance payment required. There will be two dinner services, from 500-700pm and 800-1000pm. All ages welcome, with bar & alcoholic drinks available for 21+. Seating limited to 45 per dinner. Please make reservations at the link below:



LINO
May
18
5:00 pm17:00

LINO

  • Inay's Asian Pacific Cuisine

Food & Sh*t Monthly Pop-up Series presents: LINO - A Dinner Tribute to Lino Brocka on Monday, April 20, 2015.

Apr
10
Apr 11

FOOD & SH*T'S GREATEST HITS, VOL. 1 (TWO NIGHTS)

  • Bloom

Before we get back to our regular monthly pop-up schedule (save the date--Monday, April 20th), we're heading north to Ballard to do two things we've never done before: a one-off menu compiled of favorites from our past pop-up menus, and dinner service during the weekend!

It's happening over two nights at Bloom on Friday, April 10th and Saturday, April 11th. A different format from our regular dinner services, this one is a prix-fixe 8-course tasting menu featuring favorites from our previous pop-ups. Dinner is priced at $48 per person. Reservations and advance payment required (link below).

Seating open at 6pm, first course comes out at 630pm!

FOOD & SH*T'S GREATEST HITS, VOL. 1
MENU

Amuse Bouche
1: Shrimp Sinigang Shooter
2: Pomelo Mango Salad
3: Kinilaw na Geoduck
4: Dashi Tinola na Manok (Chicken)
5: Kawaii Rib Loco Moco
6: Crispy Lechon
7: Massaman Oxtail Kare Kare
8: Chera’s Hood Famous Ube Cheesecake



Mar
23
5:00 pm17:00

DINNER & A MIXTAPE W/ DJ NEIL ARMSTRONG

DJ Neil Armstrong is bringing his Dinner and a Mixtape series on the road and we're partnering with Resident Media to host his Seattle stop with a one-off pop-up at Inay's on Monday, March 23rd. Guests will experience Neil Armstrong's latest mixtape, Warmfuzzy Part 2, live while dining on Food & Sh*t's PULUTAN menu with sisigs and new starter dishes, with drink specials curated by Our/Seattle. Limited edition cassettes of Neil's latest mixtape will be available for purchase. And yes, Chera's Hood Famous Ube Cheesecake will be available with the special (see below). No cover and no reservations required for this one. All ages welcome with bar area for 21+. 

PULUTAN MENU

DJ NEIL ARMSTRONG SPECIAL - 45

DESSERT & A MIXTAPE SPECIAL - 20

  • DJ Neil Armstrong WARMFUZZY PART 2 Cassette Tape  
  • Mini Chera's Hood Famous Ube Cheesecake 

STARTERS

  • Bistek Slider - 4 
  • Adobo-glazed chicken wings - 10 
  • Garlic Peanuts - 2 
  • Salted duck egg & cherry tomato - 5 
  • Balut - 3 

SISIGS
*grilled & chopped, served sizzling on an iron skillet, comes with white rice*

  • Bangus - 14 
  • Pork - 12 
  • Chicken - 10 
  • Tofu - 10 

DESSERT

  • Mini Chera's Hood Famous Ube Cheesecake - 6
  • Pandan Cupcake & Coconut Rum Mascarpone - 3.5
SARIWA
Mar
16
5:00 pm17:00

SARIWA

  • Inay's Asian Pacific Cuisine

SARIWA

In 1990, KRS-One became the first of many Healthy Rapper voices in my head with his takedown of the US meat industry with Boogie Down Productions "Beef." Cee-Lo's verses from Goodie Mob's "Soul Food" had me reevaluating my life whenever I had a grease-induced kanak attack. Then, when dead prez said "Lentil soup is mental fruit and ginger root is good for da yout(h)" on "Be Healthy," it was a wrap. Rap made me vegan. 

For nearly two years, I grew out my hair, learned how to play the guitar, got deep into spoken word and battle rap, and, to make the cipher complete, became vegan. No more chicken adobo. No lechon. No bistek. No fish? No problem, since I'm allergic to fish anyway. The Halal homies hipped me to gelatin being in candy, so no Altoids or Skittles, either. 

The first round of vegan restaurant and homemade offerings I had were terrifying eating experiences. Blandness to the max. Kale before kale became a thing and people learned how to make it taste good. Shit like cold balsamic garbanzo bean salad. Or, the worst: underseasoned tofu. I imagined that if gentrification had a taste, this was probably it.

Thankfully, a handful of local vegan spots that didn't sacrifice flavor for a healthier option. Some of these dishes probably weren't all that healthy, but at least I no longer had KRS-One's voice lecturing me in my head. Just when I was ready to abandon the meatless life,  Araya's came into my life. Moonlight Cafe was the first place I had fake meat that didn't taste like shit (who remembers the karaoke & cigarette smoke tho). Hillside Quickie (RIP) was the spot for jerk-marinated tofu sandwiches, mac & yease, and the homie Ayinde Howell, who also did the rap and poetry thing, hosted open mics there--one of the first places in Seattle I ever performed at.

So I started making vegan versions of the shit I missed. Tofu Adobo. Sinigang with nothing but vegetables. They weren't great but each dish cooked was like 3 experience points and it took at least 500 points for reach level-up. Through the Filipino spoken word circuit, I met Jay-Ar Pugao, the triple-OG of Vegan Filipino Food, in the Bay Area. He and his fam now run No Worries Catering and his Soy Chicken Afritada was a staple at the many community events I hit up over the years the Bay Area. More levels up. 

But, I missed meaty Filipino food. And could no longer stand the look I got from aunties and uncles when I rejected their meaty offerings ("ako po ang Vegan, not Vigan, auntie"). Rejecting a Filipino auntie's food is just a bad look, period. Filipino vegans who can stand up to that look without letting your soul get crushed, I salute your courage. 

So I uncermoniously broke the streak one night at an Anakbayan meeting where everyone else in the room was nomming on Chicken Adobo. I'm a failed vegan, but the experience was fruitful. Maximizing savoriness without relying on meat flavor got me familiar with many techniques I use in many dishes, vegan or not. Every year, I make a monthlong return to Veganland to cleanse my body from 11 months worth of being an animal-consuming Filipino. I begin listening to more Jazz and lighting Nag Champas again. And I feel great.

That's the backstory behind this month's SARIWA pop-up. Many people have asked us if we were going to have more vegetarian/vegan options, and the answer is YES, starting with this all-vegan, gluten-free, Filipino menu. Vegans of Seattle, here's your one-night chance to go to a restaurant for Filipino food you can actually eat. And non-Vegans, here's your chance to witness another dimension of Filipino flavors. Or impress your Vegan friends.


MENU

Charred Carrots & Cauliflower w/ Calamansi Cilantro Vege Mayo

Tofu & Oyster Mushroom Sisig

Eggplant and Gnocchi Adobo

Garlic Fried Soy Fish w/ Sinigang-marinated Leek & Cherry Tomato 

Vegan Ube Cheesecake


SARIWA is a prix-fixe pop-up 5-course tasting menu dinner. Reservations and advance payment required. There will be two dinner services, from 500-700pm and 800-1000pm. All ages welcome, with bar & alcoholic drinks available for 21+. Seating limited to 45 per dinner. Please make reservations at the link below:

AROI/SARAP
Feb
16
5:00 pm17:00

AROI/SARAP

  • Inay's Asian Pacific Cuisine

Food & Sh*t Pop-up: AROI/SARAP (February 16, 2015)

Jan
19
5:00 pm17:00

MAKIBAKA!

MAKIBAKA! A revolutionary dinner.

Here we go again, marching into a new year, witnesses to a fast-changing world, renewing our commitment to better our selves and communities. Food once again becomes a battleground - a chance to refine our eating habits to make sure we're nourished for the long run.  

As we pondered a menu of simple Filipino dishes imbued with this forward spirit, we looked toward the Philippines' long history of anti-colonial resistance. Revolutionaries gotta eat too. So, on Dr. Martin Luther King, Jr. Day, in honor of all the women and men from past to present who have fought the colonizer, from the USA to the Philippines, we open 2015 with MAKIBAKA: A Revolutionary Dinner.

The menu is a tribute to the history of anti-colonial resistance in the Philippines. It is a prix-fixe five-course tasting menu including a main course and dessert. Each dish is drawn from historical records of revolutionary leaders’ favorite foods or directly influenced by stories of their resistance.

Lapu-Lapu Escabeche, a fried fish & calamansi sauce starter course in honor of the OG Colonizer Killa, Lapu-Lapu, who shares his name with the Filipino word for grouper. 

Tinola na Manok, the dish prepared by Tandang Sora as she housed and fed the Katipuneros. This variation is prepared with a dashi ginger broth.

Pinakbet ken Bagnet, two Ilocano dishes in one, inspired by the bolo-weilding Ilocana rebel commander Gabriela Silang. Sautéed eggplant, okra, green beans & squash in shrimp paste with thrice cooked pork belly.

Litsong Manok sa Zaha, Katipunan Supremo Andres Bonifacio’s favorite dish. Chicken roasted in banana leaves w/ chicken liver & lemongrass sauce.

A Soon-To-Be-Hood-Famous Pandan Cheesecake inspired by Jose Rizal, because he liked desserts and his combover was so sweet. Plus it’s the same color as the bridge in Seattle that is named after him.

This month also marks the 10 Year Anniversary of the founding of BAYAN-USA, a nationwide coalition of 18 Filipino American organizations in support of the national democratic movement in the Philippines. Team Food & Sh*t is fortunate to have many past and current members of BAYAN-USA organizations on our pop-up staff, as well as in the crowd, bringing the same fire and passion that fuels their organizing work into our dinners. 

Mao once said "revolution is not a dinner party," which is very true. But he never said a that a dinner party can't be revolutionary. So let's fight the power and eat.

 


Makibaka! is a prix-fixe pop-up dinner. Reservations and advance payment required. There will be two dinner services, from 500-700pm and 800-1000pm. All ages welcome, with bar & alcoholic drinks available for 21+. Seating limited to 45 per dinner. Please make reservations at the link below:

SABAW
Nov
17
5:00 pm17:00

SABAW

  • Inay's Asian Pacific Cuisine

Event info for Food & Sh*t: SABAW pop-up dinner on November 17, 2014 at Inay's (Seattle).