Just a Black from Wharf to Fisherman, Chef Francis creates modern Filipino food in Kimpton Alton Alton Francisco. He hopes to give tribute to traditional recipes while using California components – extra pigs.
“Pork in the Philippines is a very large protein, there are many different pig differences, mean to.” We have our lumps, we have our sisce. “
One day of preparation began to grill and break the slower cooked pork heads, which justifies bones for soup. He used each side of the head, even spoiling the brain for the chisel fried rice. He protected fried rice for service by pork, roofs, do devilled vinegar from the Philippines, Calemansi juice, cooked with rice before served.
The view of the specified roar of the pig's shoulder cut and full of filling for lumpia. The handmade made, wrappers are filled with pieces of filling, inspired by the background of a pastry chef. Frozen prepared Lumpia double fried and served a lettuce wrap for each order. The purple duck eggs were prepared for a secret dish, with fried ducks fetus soup in the bay area. Her. “I think we're doing proud.”
See the most recent stage of expert To see the expert breaking different pig cuts to focus on modern Filipino dishes.