Chef Yana Gilbuena and Boheme Kamayan "GINTO"

Each course is crafted with precision, showcasing indigenous ingredients and time-honored cooking techniques. Paired with carefully selected drinks, this culinary journey is designed to tantalize the senses and celebrate the Pre-colonial heritage of the Philippines.

Time: Happy Hour cocktail reception 5:30 p.m. (not included with dinner ticket); Dinner 6:30 p.m.

First Course: Kinilaw An indigenous Filipino dish featuring fresh seafood cured in spiced coconut vinegar and citrus.

Second Course: Crawfish Sisig and Palabok A fusion of Filipino and Chinese culinary traditions, this course combines succulent crawfish infused with calamansi and chilies, on top saucy rice noodles, an homage to the popular dish in Texas’ Crawfish and Noodles (3rd coast).

Third Course: Pyanggang Manok Inspired by the southern region of the Philippines, Mindanao, this dish showcases chicken marinated in rich, smoky flavors from burnt coconut and aromatic spices paired with Kyuning, turmeric rice topped with egg.

Fourth Course: Bibingka A traditional Filipino dessert with roots in Indian cuisine, this baked rice cake is infused with sweet flavors and topped with salted egg caramel.

On the Table: Ensaladang Rabanos, Atchara, with Roots and Tubers Enjoy radish salad, flash-pickled seasonal vegetables, with boiled yams, sweet potatoes and ube, celebrating the main starches of pre-olonial Philippines.

Chef Yana Gilbuena is known for her innovative approach to Filipino cuisine, bringing authentic flavors and traditions to the forefront through her immersive dining experiences. The Salo Series, her brainchild, has garnered acclaim across the globe for its unique Kamayan-style feasts, where guests engage in communal eating with their hands, embracing the true spirit of Filipino culture.

“Salo is not just about the food, it's about the people,” says Chef Yana. “You never know who you’ll get to meet that night. Everyone comes in not knowing [each other]. It becomes networking, but more casual and organic. They’re coming together because they’re curious about Filipino food or they love Filipino food. So at the end of the night, everyone becomes a family, especially when you’re eating with your hands. There’s no pressure of being so formal with the fork and spoon on the right. I just feel like it lessens that expectation and it’s just fun when you see people digging in!”

In 2014, Chef Yana embarked on a 50-week pop-up dinner tour across the 50 U.S. states, and wrapped up the Canadian provinces in 2015. Her culinary journey has been a testament to her dedication to sharing and celebrating Filipino cuisine on a global scale.

Host or Publisher Boheme