At the Table: Yana Gilbuena
Global nomadic chef Yana Gilbuena dives into one of the most famous Filipino dishes, pancit, in this virtual At the Table. She will share her technique for making pancit molo (pork dumpling soup), a version from her home island in the Philippines. The recipe reveals the culinary influence of China on Filipino food: similar to wonton noodle soup, pancit molo is defined by its base of shrimp and chicken stock enlivened with notes of lemongrass and ginger. Gilbuena will guide us through making the stock and the wontons for this dish, while sharing some of its history.
Critically acclaimed chef Yana Gilbuena is the founder of Salo Series, a program of pop-up communal dinners that has brought the vibrant food culture of the Philippines to all 50 states as well as Canada, Mexico, Australia, and Europe. She is a 2017 Stone Barns Exchange Fellow and has also been featured in major publications such as The New York Times, San Francisco Chronicle, and National Geographic.
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