Lahi Seattle in Seattle

I attended this Filipino Pop Up with fellow Yelper and friend Marie B about a year and a half ago. It was a collaboration with Lahi and Easts by E from San Francisco hosted at Happy Grillmore, December 3, 2017. Realized I never wrote a review about one of my first experience dinners. It was called Pidot, meaning food eaten with hands. I grew up living next door to a Filipino family in the Rainier Beach neighborhood 50 plus years later they're still my dad's neighbor. We went to many dinners next door. I was used to seeing the husband eat with his hands, so the thought of attending the dinner was intriguing. The table wasn't set when we arrived, so we got to watch them set it while we snacked on the two appetizers a lumpia wrapped shrimp and a torta sunchoke on fish cracker with egg.  Some sipped on water as other who paid for the cocktail pairing had a persimmon cocktail. They laid down banana leaves, and coconut halves for the sinigang broth. No...

Attended a Filipino pop up collaboration with Lahi (Seattle) and Eats by E (San Francisco) hosted by Happy Grillmore on 12/3/17. It was entitled Pidot (llocano for pick up, Kamayan in Tagalog). Food eaten with your hands (no utensils) heightens flavor and forms instantaneous community. This lively event was definitely well attended as we were seated along an elongated table after introductions were made. Banana leaves and halved coconuts were arranged at each place. Tonight's menu demonstrated new inventive spins on family recipes and their childhood culinary memories growing up. The muted Seahawks-Eagles game was on the flat screen since there was also a DJ present contributing to the party atmosphere. Beverages were iced water or wine/cocktail accompaniment. There were two delicious starters to get the palate anticipating: Torta with sunchoke, fish cracker and egg Lumpia with butterflied shrimp and herbs In the halved coconut bowls, sinigang broth was ladled in with the tumeric and beet pickled radish placed on the banana leaf. Everything else was a team effort to plate directly on each diner's banana leaf. Loved watching both chefs and the kitchen crew present all the remaining courses. There were garlic rice balls to dip into the broth, as well as, mounds of heirloom black rice. The next three items elicited flavorful delight. I was so focused on the flavors, textures, preparation...there was a lot of mmmms! Ginataan alimasag with generous meaty portions of Dungeness cra...