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A Dinner Series

Muhibbah

Muhibbah is a Malay term that describes the pure harmony of multiple races, religions and cultures coming together in the spirit of peace and tolerance. In Malaysia, we use this word to characterize celebrations shared between those of different backgrounds.

The Muhibbah Dinner Series provides a unique opportunity to come together in fellowship over food. In the vibrant culinary capital of Philadelphia, chefs — amateur and professional alike — seek to share their unique global cuisines with individuals eager to learn. Our communal meals, built around culture and conversation, celebrate true diversity: the differences, and similarities, that help America thrive.

Our Mission

Over food, we serve as an occasion to celebrate the diverse immigrant communities that have built and continue to inspire this nation.

info@muhibbahdinners.org

 

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Beneficiary

Beneficiary

In searching for organizations to sponsor, we want to ensure that the highest percentage of each dollar donated goes directly to supporting immigrants and refugees in Philadelphia. The donors we’ve chosen for each dinner represent our commitment to this goal.

Mar 6, 2018

The Third Dinner

  

In benefit of

Asociación Puertorriqueños en Marcha

Asociación Puertorriqueños en Marcha (APM) is a non-profit organization dedicated to improving the quality of life of the Puerto Rican community through direct service and outreach in the Philadelphia region. APM impacts thousands of people each year by offering a full spectrum of bilingual and culturally sensitive social services related to education, health, human services, and community and economic development.

 
The Dinner

The Dinner

Our dinners are designed to occur in a communal setting, with each meal comprising dishes that showcase the different backgrounds and cultures our invited chefs hail from. Every dinner will vary in location, cuisine, and community. In the spirit of Muhibbah, we request that our guests enter each restaurant with an empty belly, an open mind, and a full heart. As you share your meal with others around you, relish the occasion as one that America needs but yet is increasingly fleeting: reach across the table and ask your fellow diners about what inspires them, and what you can do to help make them feel more welcome in our melting pot.

 

March 6, 2018

The Third Dinner

 

Seats are limited and non-refundable
Doors open at 6:30pm
Dinner commences at 7pm

 

Chefs

Kiki Aranita and Chris Vacca
Poi Dog Philadelphia

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
Pelago Pop-Up Kusina

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.

Carmen and Oziel Bones
Mi Caldero Restaurant

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
R2L

Chefs Cristina Martinez and Ben Miller
El Compadre

Ange Branca
Sate Kampar

Angelina Branca

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.

Jezabel Careaga
Jezabel’s Cafe

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.