In this Filipino culinary workshop, Sarap Detroit takes over frame as we intimately congregate to learn how to build a Kamayan table, the communal-style feast where banana leaves serve as the plate and bountiful food is spread across.

History note: Kamayan means “by hand” in Tagalog and is how Filipinos ate before colonialism brought the spoon and fork to modern life.

Over two hours, Sarap Detroit founders and Chefs Dorothy Hernandez and Jake Williams will guide us through the techniques on how to roll lumpia shanghai, the popular fried spring rolls and replicate some of the region’s most popular menu items – chicken adobo, lechon kawali (fried pork belly) and achara (pickled green papaya).

The 21st-century communal potluck is getting a make-over.
And we’re jonesing for the Kamayan table.

February 18th &  April 7th
6:30pm
$65 per person + tax and service fee
Each workshop is limited to 20 guests

Included:
A two-hour Filipino cooking workshop and dinner by Sarap Detroit chefs
Learning how to build a Kamayan table and a communal-style feast.

Additional:
++ ala carte, beer, wine, frame cocktails.

Tickets on sale now.

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