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  • Inay's Asian Pacific Cuisine 2503 13th Ave S Seattle, WA, 98144 United States (map)

The big ass Filipino party, for Filipinos and non-Filipinos alike, has long been the gateway to the splendor and low-key magnificence of Filipino food. Whether catered or collectively cooked, it's basically a buffet line that begins with disposable plates and cutlery, then some rice, followed by a big ass tray of pancit and lumpia. Take as much as you want. No, really. It's ok. Nobody will judge you. Except maybe me, if you're that one guy who piles 20 lumpia on a plate. But who cares what I think? Eat.

From there, a stew emerges. It's usually adobo, but sometimes it's afritada, caldereta, or, if your fam is really 'bout it, dinuguan or pinakbet. It's not unusual to see all these dishes alongside each other, and diners piling different stews on top of each other. Oh, look, something familiar: Spaghetti. Try at your own risk. Barbecued meat on a stick? Cool. Messy, though. Also, especially in parties where Michelle Malkin is held in high esteem, there may be "American" dishes. Unless you're a child, it's in your best interest to skip these altogether.

Away from the buffet line and out of view of the children, a secret society of uncles drink and eat from their own menu. Balut, sisig, kilawin, hot sauce, and lots of beer. Filipinos are the 3rd heaviest drinkers in the world, behind only South Koreans and Russians

But the star of the party is the lechon. That bronzed whole pig carcass meticulously stuffed with lemongrass and whatever and slow-roasted for half a day. Chopped multilayered pieces of magic--crispy skin, juicy fat, tender meat. Anthony Bourdain declared it to be the best roast pig in the world. The world.

It is this festive atmosphere that we try to bring every time we throw a Food & Sh*t dinner. Now, we're actually bringing dinner to the party. It's been great having Chef Garrett Doherty of Kraken Congee in the kitchen with us for our Kamayan & Luzviminda pop-ups earlier this year. "So, when are you guys going to do lechon?" was a frequent topic during kitchen prep. We've never done lechon before, so my response was "only if you help us roast it."

With October being Filipino American History Month, and with police brutality still running rampant, we've decided it was high time we roast some pig. Also, it's crossover season. If the Simpsons and Family Guy is doing it, why not us? So, here it is: Food & Sh*t + Kraken Congee, in two parts: Lechon! on October 20th at Inay's, and All Hollow's Eve on October 27th at Grub. Garrett will be roasting a pig and making adobo with us next week, and Chera and I will be doing dessert and one of the congee entrees the following week. Let's party. Twice!

Check back for full menu! 

Lechon! is a prix-fixe pop-up dinner. Reservations and advance payment required. There will be two dinner services, from 530-730pm and 800-1000pm. All ages welcome, with bar & alcoholic drinks available for 21+. Seating limited to 40 per dinner. Please make reservations at the link below:

Earlier Event: October 4
ACRS Gala 2014: A Culinary Journey
Later Event: October 27
All Hallow's Eve