At the Milk Street Cooking School
Yana Gilbuena, a Filipino-born, critically acclaimed nomadic chef, joins Milk Street for one very special hands-on cooking class. Best known for her vibrant pop up the Salo Series, Yana is also a teacher eager to make Filipino food accessible to cooks around the world so we invited her to Boston to guide you through making a memorable feast. Recipes include sinigang poke/kinilaw (filipino ceviche), mushroom sisig (a vegetarian version of the Filipino classic pork dish), ginataang gulay (vegetables in coconut curry) and red cabbage atchara (a pickled condiment). We'll end the day sharing a communal meal of these dishes plus a few more treats.
Yana Gilbuena started Salo Series to share with the world the vibrant food culture of the Philippines. The Salo Series hosts Filipino Kamayan dinners, in which food is served on communal tables decked with banana leaves, and guests are asked to eat with their hands. In her American tour, Yana hosted pop-up dinners in 50 states in 50 weeks, as well as across Canada, Mexico, Colombia and her home country, Philippines. She is a 2017 Stone Barns Exchange Fellow and has also been featured in major publications such as The New York Times and National Geographic. She's been published in The Cherry Bombe Cookbook, Feed the Resistance and is self-publishing her own: No Forks Given this April 2018. This global culinary nomad aims to further her mission and aims to host a Salo on every continent.