Building The Kamayan Table: Filipino Workshop & Dinner by Sarap Detroit

Apr 7th

frame (academy)
Building The Kamayan Table
A Filipino Workshop & Dinner
Sarap Detroit

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

$65 per person + tax and service fee
Each workshop is limited to 20 guests

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

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

Tickets on sale now.

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“Tried out frame as part of the ‘grandma’s basement series’ with Chef James (Mabel Gray) and Chef John (Grey Ghost). Our Italian Family Dinner was delicious! Enjoyed every course (which kept coming). Best meatballs I’ve ever had!! Love the idea of home Cookin with a little flare, shared Family style with strangers. A wonderful evening!”

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Mark Kurlyandchik, Detroit Free Press

“The vibe at the Frame dinners also reflected the personalities of the chefs, who were able to interact with guests and offer stories about their food memories while cooking rustic dishes without the same expectations that come with their respective restaurants. The food was predictably great and unpretentious, but the series also highlighted the growing importance of personality and storytelling to the modern dining experience.”

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