Join us for a Filipino Feast with Elna Kolarich
The location will be sent to ticket holders the week of the event.
Lumpia is a Filipino egg roll that originated from China and Lumpia Shanghai is the most common type of egg roll in the Philippines and is often served at parties or big gatherings. Elnastuffs her lumpia with ground pork, cabbage, carrots, onions, garlic, eggs, soy sauce, and other spices.
Vegan Option: Vegetarian Lumpia Shanghai stuffed with cabbage, carrots, tofu, celery, onions, garlic, soy sauce, and other spices.
This popular snack is typically served as "pulutan (pooh-loo-tan)" which translates to appetizer served with beer. It can be found at parties and as street food cooked on makeshift grills. Thinly sliced pork shoulders marinated in soy sauce, banana ketchup, lemon juice, brown sugar, garlic, and 7-UP.
Vegan Option: Mushroom & tofu skewers - grilled and basted in soy sauce, banana ketchup, lemon juice, brown sugar, garlic, and 7-Up.
The origin of this dish is from Spain. Afritada was derived from the Spanish word "fritada' which means "fried." One of the methods of cooking that was introduced by the Spaniards to the Philippines is pan-frying. Pan-fried pieces of chicken breast, potatoes, sweet potatoes, green and red peppers, carrots and peas, then cooked in tomato sauce, vinegar, garlic, onions, and green olives.
Vegan Option: Tofu Afritada: pan-fried tofu, potatoes, sweet potatoes, green and red peppers, carrots and peas, then cooked in tomato sauce, vinegar, garlic, onions, and green olives.
The national dish of the Philippines, adobo is indigenous to the Philippines. When Spain colonized the Philippines in the late 16th and early 17th century, they encountered the adobo cooking process (braising meat in vinegar). This is the only similarity to the Spanish and Latin American adobo today. Chicken thighs braised in soy sauce, vinegar, garlic, bay leaves, peppercorn, and brown sugar. Served with rice.
Vegan Option: Eggplant adobo - eggplant braised in soy sauce, vinegar, garlic, bay leaves, peppercorn, and brown sugar.
Achara (Pickled Green Papaya Salad) shredded green papaya, carrots, dikon radish, red pepper, red onions, rice vinegar, sugar, garlic, and other spices.
Ensaladang Pipino (Cucumber Salad)
Sliced cucumber, red onions, Thai red chili peppers, marinated in fish sauce, vinegar, sugar, sesame oil, and cracked black peppercorn.
Biko is a Filipino rice cake often eaten as a dessert or mid-afternoon snack. Biko is served during special occasions such as birthday parties, and family reunions. Glutinous rice cooked in coconut milk and brown sugar, topped with a caramel topping.
My background is Filipino but I spent part of my childhood in the Philippines, Japan, Saudi Arabia and Memphis, TN. After college I lived in China for a couple of years and traveled throughout Asia.
Growing up I enjoyed cooking but enjoyed baking even more. All my dishes are made with fresh ingredients and are handcrafted and homemade.
As a member, you'll receive exclusive invitations to our pop-up dinners featuring home cooks and rising chefs. You'll have an opportunity to sample authentic dishes from around the world that you won't find anywhere else in Atlanta. At the same time, you'll be supporting local chefs as they build a name for themselves. Reserve your seats quickly as they will sell out!
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By signing up below I state that I am an adult, and understand that during Chow Club Atlanta I will have the option to consume dishes made by the guest chef and that the products that may have been produced in a space not inspected by the health department. By signing up I agree that Chow Club Atlanta and the venue where the event is held, will have no liability whatsoever for, and will be held harmless by me for any liability for any injury, loss or damages of to me due in whole or in part, directly or indirectly, from the use of any product at Chow Club or while on the premises of Chow Club.