Seats are limited and non-refundable
Doors open at 6:30pm
Dinner commences at 7pm
Kiki Aranita and Chris Vacca own and operate Poi Dog Philly, a casual counter-service restaurant and food cart in Philadelphia. “Poi Dog” is a pidgin term that refers to the mixed nature of their hybrid Hawaii-style food. Their menus are rooted in Hawaiian cuisine, but also draw upon cultures that have heavily influenced the food of Hawaii, such as Filipino, Japanese and Portuguese. In the five years since Kiki and Chris started Poi Dog, they have catered beer festivals and galas, taught cooking classes, and traveled around the Philippines learning to make regional specialties from street food vendors.
Pelago Pop-Up Kusina, comprised of Resa Mueller, Neal Santos, Jillian Encarnacion, and Michael Cher, seeks to articulate the Filipino culinary culture of the American Mid-Atlantic region. We use kitchen techniques adapted from myriad cooking traditions to explore locally sourced, grown, and produced ingredients in an effort to create flavors familiar to the Filipino palate that hum with the emotions of the Filipino diaspora. As you savor our cuisine, imagine a Filipino family party on an urban farm in West Philly with all your Titas doing line dances and your cousins bumpin’ to stoop jams. But also kinda fancy.
Established in York, Pennsylvania, Mi Caldero Restaurant has been serving up authentic deliciousness of Puerto Rican cuisine since 2009. Led by owners Carmen R. Bones and Oziel Bones, this mother and son dynamic duo have been at the forefront of the city’s ethnic food dining options. Mi Caldero’s flavorful and homestyle dishes will surely have you planning future visits. When you eat with us, you’re eating with family!
Daniel Stern is the chef and owner of R2L, the acclaimed modern-American restaurant that is set on the 37th floor of Two Liberty Place in Center City Philadelphia. After earning his Bachelor’s Degree in Asian Studies and Religious Studies at Connecticut College, Daniel moved to New York to pursue a master’s degree at Teachers College, Columbia University. While taking a break from school and exploring the world of teaching, Daniel, with the support of family and friends, realized that he had actually found his true passion way back when he was a teenager, peeling apples in his mother’s bakery. So he set out to learn his craft from the best teachers he could find, including Rocco DiSpirito, Gray Kunz, Jean-Georges Vongerichten and Daniel Boulud. In the summer of 2002, he was hired as the Executive Chef of Le Bec Fin and led the kitchen to the reclaiming of its coveted 5th Mobil Star. In 2005, Daniel ventured on his own with the nationally and internationally recognized Gayle, and then went on to create other renowned dining experiences with Rae and with MidAtlantic. R2L, which opened in January of 2010, is now his home and it is there that he continues to explore his fascination with food and to push the boundaries of modern American dining.
Ange grew up in her grandmother’s kitchen where she learned the traditional techniques of Malaysian cooking, a cuisine that bears the influence of multiple cultures dating back to the 14th century when Malaysia was a spice trading hub. Though she grew up in a culinary family, she spent the first part of her career in business consulting, which landed her in the US. After years of living abroad, her nostalgia for the flavors of home coupled with what she perceived as a dying appreciation for humble Malaysian cuisine back home inspired Ange to open Saté Kampar, a restaurant focusing on saté (skewered meat grilled on coconut shell charcoal) and traditional Malaysian cooking made from scratch. The restaurant quickly became one of Philly’s top restaurants and was nominated for the James Beard Award.
The diversity of food and culture that Ange grew up with in Malaysia inspired the Muhibbah Dinners. From the open kitchen at Saté Kampar, she watches diners from different backgrounds enjoy dinner served in both halal and non-halal preparations: everyone feeling at home, comfortable and happy. The true feeling of Muhibbah — when people of multiple cultures, races and religions come together in peace and tolerance — is best appreciated when a good meal is shared. Ange started Muhibbah Dinners to bring together chefs of different backgrounds and cultures to celebrate the diversity with diners in Philadelphia.
Born and raised in northwest Argentina, entrepreneur Jezabel Careaga has had a passion for cooking from a very young age. Jezabel was raised by her grandmother Julia. They developed a strong bond in the kitchen making bread, peeling potatoes, and making pasta. At the age of five, she remembers helping her mother baking alfajores enthusiastically. As a teenager, she became obsessed with “El Panadero y el Pastelero” (The Baker and Confectioner), a cooking show that highlighted Argentine sweet treats. After going to school for Tourism & Hotel Management, and with an MBA program under her belt, in 2007 she pursued opportunities at the Loews Miami Beach hotel in Miami.
In the summer of 2010, she embraced the opportunity to share her treasured recipes in Philadelphia with the opening of Jezabel’s (formally Gavin’s Café), located at the corner of 26th and Pine Streets in the Fitler Square neighborhood. While Jezabel strives every day to deliver the taste of Argentina from her childhood, her culinary influences extend beyond her traditional cooking and she seeks to fuse global flavors. She is currently stepping into a new chapter of her career as she launches her new venture, Jezabel’s Studio, in West Philadelphia. Jezabel meticulously designed and furnished the space herself. At the studio you can sip some tea and relax, attend cooking classes, and also purchase her beautiful wood crafts.