Pelago, the Filipino pop-up concept from Chef Lou Boquila of Audrey Claire is preparing for their second pop-up. The first sold out quickly after we mentioned it and there’s no reason to expect tickets to this one to linger either.
The second Pelago pop-up is set for Monday, May 4th at Win Win (931 Spring Garden Street) and the four-course prixe fixe menu is $45 (cash only). There will be two seatings, the early one at 5:30 p.m. and a later option of 7:30 p.m.
Reservations open online at 2 p.m. today, Tuesday, April 14th.
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Chef Lou Boquila of Audrey Claire is launching a series of Filipino pop-up dinners. The first dinner is scheduled for Monday, February 23rd at NOORD on Passyunk Avenue.
Chef Boquila was born in the Philippines and came to Philadelphia with his family when he was eight-years old. Boquila has been executive chef at Audrey Claire since 2007.
The four-course dinner with complimentary cocktail is $45 per person (cash only) and there are seatings at 6 to 6:30 p.m. and 8 to 8:30 p.m. The menu will include vegetarian and pescatarian options.
For more information, check the Pelago web site and be sure to follow the pop-ups on Twitter and Instagram.
UPDATE: The pop-up is now sold out.
Photo by Suzanne Tenuto
Today, COOK is offering a very special takeout lunch. Chef Lou Boquila of Audrey Claire will be preparing Filipino “silog”-style boxed lunches. The lunches will include your choice of beef, chicken, eggplant with eggs, fried rice, lumpia, flan and sago. The lunches are $12 and cash only. All proceeds will benefit Philippine typhoon relief efforts, with all the money going to the Gawad Kalinga Fund, a poverty empowerment organization.
Lunch kicks off at noon and goes till the food runs out.
Old City’s Cuba Libre is putting together a special dinner this evening to benefit victims of Typhoon Haiyan. Chef Jasper Alivia, who was born in the Philippines along with food-writer Drew Lazor (also of Filipino descent) have put together the $35 four-course, prix fixe modern-Filipino meal. 100% of the proceeds are being donated to the Red Cross.
Chef Alivia says “this special evening will be a celebration of the resilient nature of our people and a powerful way to contribute to the ongoing relief efforts.”
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