Sarap Means Flavorama

The team at Neng Jr. 's welcomes culinary giants Dr. Arielle Johnson and Filipinx Chef Angela Dimayuga in a panel discussion at the Center for Craft in Downtown Asheville, NC. As a fan of Johnson’s work as a food scientist and long time friend Dimayuga we will delve into the investigative and curious brilliance of Johnson’s recently published Flavorrama: A Guide to Unlocking the Art of Science and Flavor. Panelists will speak from their experience as experts in their fields on the science of food and flavor, food pathways, fermentation, and applications at home and in restaurants. Q & A and signed books will be available to purchase afterward.

Silver Iocovozzi is the chef/owner of Neng Jr.’s in Asheville, North Carolina. Silver has over 15 years of culinary experience, his unique culinary voice comes from an amalgamation of their travels, their upbringing in the American South, visits to family in Quezon City, and the largest being their Filipina mother, Neneng, who as a first generation immigrant landed in Parris Island, SC in 1986. The lessons taught through this lifelong connection have deeply affected their inspiration and their dedication to the diffusion of Filipinx cuisine and its heritage.

Arielle Johnson is a flavor scientist who advises some of the top chefs, restaurants, and bars in the world. She received her Ph.D. from UC Davis; co-founded the fermentation lab at the restaurant Noma in Copenhagen; served as the science officer for Alton Brown’s beloved television show Good Eats; and was a director’s fellow at the MIT Media Lab. Named by the World’s 50 Best Restaurants as one of the people shaping the future of gastronomy, she has lectured on food and science at SXSW, Tales of the Cocktail, WIRED, and the Harvard Science and Cooking Lecture Series, and her writing on the subject has appeared in the Los Angeles Times and Lucky Peach. She lives in New York City and currently serves as Science Director of Noma Projects and co-founder of Retronasal Industries.

Angel Dimayuga (they/she) is a transdisciplinary culinary artist and cultural producer who creates ephemeral experiences as emergent social praxis. They work often with food and other artists, centering flavor and advocating community care via celebrating immigrant, QTNB BIPOC storytelling. They are the co-author of Filipinx: Heritage Recipes from the Diaspora, a cookbook-manifesto blending anthropology, memoir, and design.

Host or Publisher Neng Jr's