Filipino food an emerging trend in US
MANILA, Philippines — With two new Pinoy restaurants and a pop-up opening in Washington, DC this year, Filipino food is continually seen as an emerging trend in the US. American TV personality, chef, and food writer Andrew Zimmern even dubbed Filipino cuisine as the “next big thing.”
To further make Filipino cuisine appealing to the American palate, Filipinos and other members of the diaspora community in Washington, DC came together to exchange ideas and connect with like-minded individuals and organizations in hopes to bring about innovation and change in their respective communities.
“It is an exciting time to be a Filipino in the US. More and more, the Filipino-American community is being recognized for its political, economic, and cultural contributions to society. Americans are even taking more notice of Filipino food. We often hear about the numerous ways America has influenced the Philippines. However, the presence of Filipino DC chefs this afternoon is an example of the many ways the Philippines also influences America,” said Philippine Ambassador to the United States Jose L. Cuisia, Jr said at the NextDayBetter + DC, a creative speaker series for diaspora communities which took place on September 19 at 1776 The Penthouse in Washington, DC.
Some 150 participants came to listen to inspiring stories and share their ideas over Filipino food prepared by some of the district’s well-known chefs.
The event brought together thought leaders and innovators from an array of disciplines including Nani Coloretti, Deputy Secretary of the US Department of Housing and Urban Development; Erik Bruner-Yang, Chef and Restauranteur at Toki Underground and Maketto; Darryl Perkins, VP for Community & Business Development of Broccoli City; Kalsoom Lakhani, Founder & CEO of Invest2Innovate; Cathal Armstrong, Chef and Proprietor of Restaurant Eve; and Patrice Cleary, Owner of Purple Patch.
The event ended with a reception which featured select fusion Filipino foods such as kinilaw, ube macarons, chocolate lollies with pili, champorado, pancit, and siopao. The food and libations were prepared by Twinkle Bakery, Whistle Pig + Craft Kombucha, Cosme NYC, and Jaleo.
The September 19 installment of the series was the pioneer event for Washington, DC. NextDayBetter has chapters in London, Los Angeles, Orlando, San Francisco, Toronto, Washington, and Vancouver. — Alixandra Caole Vila
