Deciding What to Wear
The weather has turned quite cool here in the Napa Valley, so my kitchen attire will have to be somewhat more insulating than usual. But given the tropical nature of the meal, I still want to keep it colorful. I have a leotard with long sleeves, and several brightly patterned skirts and sarongs. One of them is bound to strike my fancy on the day of the dinner.

Traditional Filipino garments were strongly influenced by the presence of the Spanish during Colonial times. For women, an ensemble called the Terno was customary. It consisted of four garments: a long-sleeved blouse called camisa; a shawl called alampay or panuelo; a long skirt called saya, overlaid with a shorter skirt called tapis, which was worn mostly by servants and peasants. Prior to the arrival of the Spanish, women wore a Chinese-style kimono over the saya skirt.

For men, the traditional garment is called the Barong Tagalog, an embroidered tunic with a round neckline and long sleeves, made of fine, translucent cloth called pina, woven from the fibers of the wild pineapple plant using a treadle-powered loom. The finished Barong Tagalog is embellished with delicate embroidery, and each region has its own distinctive style. The Barong Tagalog is worn over loose fitting trousers.
12:05 AM PST Permalink |

Special Cookware
As best I can tell, Filipino cuisine requires no special cookware. Of course, any meal is always easier to prepare with modern conveniences such as an electric rice cooker and grill, both of which I have. And I will probably use my tabletop hot plates to keep some of the dishes warm throughout the meal. But other than that, I think my set of garden variety non-stick cookware, plus my wok will serve me just fine for this meal.
12:20 AM PST Permalink |

Beverages to Go With My 'American Adobo' Filipino Dinner
With the exception of the Muslim population in the south, the consumption of spirited beverages is an integral part of everyday life for the inhabitants of the Philippines. Bars and outdoor beer gardens are popular meeting spots for the locals, where Tanduay is a favorite brand of rum, and San Miguel beer is not only the most prevalant local brand, but is also exported to countries all over the world.

The rural areas are known for several types of home brews, including a wine called tuba, made by extracting the sap of the coconut trees, which is then allowed to ferment. This same coconut sap can also be distilled into a stronger spirit called lambanog. In the Cagayan Valley, the Ybanag people make a very strong corn spirit called layaw, and in the northern province of Luzon, a wine called tapuy is fermented from rice. The Kalinga and Ilocano people make a sugarcane wine called basi, and the vineyards of Cebu and Ilocos produce wine made from grapes.

The coconut wine sounds especially appealing, but if I can't find any, a nice cold San Miguel will do nicely as an accompaniment for my 'American Adobo' Filipino dinner.
12:06 AM PST Permalink |

Dining Filipino Style
Food is a way of life in the Philippines, and with it comes Filipino hospitality. The Filipino people are quick to invite visitors to join them for a meal, however if invited, it is considered polite to refuse the first invitation by saying you've already eaten, and wait for a second invitation before accepting.

A Filipino meal is typically served all at once rather than in courses, and is accompanied by a variety of condiments and dipping sauces. A little food left on the plate serves as a signal that one's appetite has been sated. Many Filipino dishes are eaten with the hands, but when silverware is used, it is customary to hold a spoon in one hand and a fork in the other, and knives are usually unnecessary.

A typical day includes three meals, which are often supplemented in between with a second breakfast called 'segundo almuerzo', and an afternoon snack called 'merienda'. In the rural areas, lunch is the main meal, whereas in the cities, the evening meal is the most substantial. Seafood, rice and vegetables are the main staples, and where there is a lack of refrigeration, the primary ingredients are purchased fresh daily, or preserved with salt.
12:04 AM PST Permalink |

Christmas in the Philippines
There's a reason why I chose to focus on the Philippines for my December Dinner & a Movie. Unlike most other Asian countries, the Philippine Islands have a large Catholic population and a rich tradition of celebrating Christmas.

The tradition of Christmas was introduced to the Philippines by Miguel Lopez de Legazpi in 1565, and has since become a beloved celebration. In preparation for the feast, a novena (nine day prayer ceremony) known as Misa de Aguinaldo (Gift Masses) is started on December 16. Misas de Aguinaldo began in Mexico in 1587 when Fra Diego petitioned the Pope for permission to hold Christmas masses outdoors because the church could not contain the multitude who attended services. The masses came to be known as Misas de Aguinaldo.

In the Philippines, during the harvest season when the farmers had to start work in the fields at dawn, the masses were held at 4:00 a.m. In the villages, just before the mass, the parish priest leads a lively musical procession through the streets, knocking on doors to awaken the town for the Misa de Aguinaldo. After the service, they drink a ginger tea called salabat, and enjoy puto bumbong, a traditional dish of steamed violet rice served with sugar and grated coconut. On Christmas Day, they exchange gifts, pay homage to godparents and visit with friends and relatives.
12:09 AM PST Permalink |

On the First Day of Christmas...
I've just returned from my son Will's Christmas chorale performance... and what a lovely way to get into the holiday spirit. The singers are organized into six groups: Men's Choir, Treble Choir, Men's and Women's Acapella Octets, Chamber Singers and Concert Choir. Will sings in both the Men's Choir and the Concert Choir.

Tonight's program included an array of Christmas favorites, as well as several classical pieces sung in Latin, selections from Fiddler on the Roof, and a rendition of 'Danny Boy' by the Men's Choir that left not a dry eye in the house. The performance ended with a beautiful benediction in which all the singers joined hands to form a circle around the audience as they sang 'May the Lord Bless and Keep You'.

Rene and his mother Jovita accompanied me to the performance, and thanks to Rene's diligent efforts, we managed to get the whole thing on videotape. After the concert, there was a pleasant chill in the evening air, and I came home to the warmth and sparkle of my holiday decorations. And just like that... it's beginning to feel a lot like Christmas.
12:02 AM PST Permalink |

Getting into the Christmas Spirit
Every December, whether sooner or later, I eventually get into the Christmas spirit. Depending upon how busy or distracted I am, some years it takes me longer than others. This is one of those years. I usually like to get my modest Christmas decorations up on Thanksgiving weekend, but this year, I didn't get around to it until last night. And although, amazingly, I'm completely finished with my Christmas shopping and have mailed all my out-of-town gifts already, even that hasn't quite filled me with the holiday spirit.

But one thing that's sure to do the trick is my son Willl's Christmas Chorale Concert tomorrow night. He sings in a 15-member Men's Choir, and a 72-member Concert Choir, with a performance by the Chamber Singers in between. They always put on a lovely show, and the singers all look so elegant in their gowns and tuxedos.

And tonight, as I admire the basket of brightly wrapped gifts and the twinkling garland that now surrounds my bookshelf, I think I feel it starting it already.
12:03 AM PST Permalink |

Desigining a Table Setting for My 'American Adobo' Filipino Dinner
For my 'American Adobo' Filipino dinner, I want the table setting to be very colorful and tropical. From dinners past, I already have several items, including some flat, woven bamboo baskets and placemats, several wooden serving bowls, and lots of little generic dishes for condiments and small servings. And I think my basic white everyday dishes will make up the rest. However, as always, it's fun to go poking around in my local thrift shops in search of interesting additions to my repertoire.
12:02 AM PST Permalink |

A Little Background Info on 'American Adobo'
The tagline on the box of my 'American Adobo' DVD goes, "Sex is the appetizer. Love is the main course. Friendship is the dessert." Sounds like a food film to me. Directed by Laurice Guillen, American Adobo follows a cast of diverse Filipino characters as they gather to enjoy meals together over the course of a year in New York City. The players include Cherry Pie Picache (love that name!) as Tere, a 40-something accountant in search of true romance; Christopher DeLeon as Mike, a married-with-children editor, struggling with the woes of domestic life; Ricky Davao as Gerry, a gay man grappling with the dilemma of 'coming out' to his mother; Dina Bonnevie as Marissa, a loose-lipped socialite married to a philandering playboy; and Paolo Montalban as the womanizing Raul.

Never having seen the film, after a long day in the kitchen, I'm looking forward to spending a couple of hours getting to know these five characters and comparing my Filipino food with the dishes featured in the film.
04:32 PM PST Permalink |

A Little Background on Filipino History and Culture
Throughout the busy month of December, I will be writing a lengthy article on the rich history and culture of the Philippines and posting it in this very spot. In the interim however, ThingsAsian already features an excellent article: Land of Wonders, Philippines by Ee Lin Wan.
12:37 AM PST Permalink |

Tracking Down Exotic Ingredients for My 'American Adobo' Dinner
Specialty ingredients for my 'American Adobo' Filipino dinner include Tamarind paste or powder, Jicama Root, Oyster Sauce, Chili Garlic Sauce, Patis, Cinnamon, Pastry Crust, Palm or Rice Vinegar, Coconut Milk, Sesame Seeds, Sesame Oil, Soy Sauce, Bay Leaf, Chorizo, and Hearts of Palm.

I already have cinnamon, a jar of chili garlic sauce, a bottle of oyster sauce, and a bottle of patis. Coconut milk is easy to find, as is sesame oil. I'd like to try to find some palm vinegar, but if it's not available locally, then rice wine vinegar, which I already have, is a recommended substitute. Fortunately, I feel confident that my favorite local Mexican grocery will serve me well for the tamarind, jicama, and chorizo, not to mention all the fresh fish and chicken. Rene recently bought a couple of small jicama roots at a Mexican market here in town and raved over how fresh and crunchy they were.

For those of you who wish to purchase any of the Asian specialty items I mentioned here, AsianFoodGrocer.com is an excellent online source.

08:55 AM PST Permalink |

A List of Ingredients for My 'American Adobo' Filipino Dinner
Specialty Ingredients:

Tamarind paste or powder, Jicama Root, Oyster Sauce, Chili Garlic Sauce, Patis, Cinnamon, Pastry Crust, Palm or Rice Vinegar, Coconut Milk, Sesame Seeds, Sesame Oil, Soy Sauce, Bay Leaf, Chorizo, Hearts of Palm,

Fresh Ingredients:

Chicken Breasts, Chicken Legs & Thighs, Ground Beef, Shrimp, Fresh White Fish, Whole Fish, Limes, Onions, Garlic, Carrots, Scallions, Potatoes, Jalapenos, Butter Lettuce, Vinegar, Ketchup, Ginger, Red & Green Peppers, Green Beans, Napa Cabbage, Bean Sprouts, Bok Choy, Rice.

Basics:

Eggs, Cornstarch, Flour, Cooking oil, Sugar, Brown Sugar, Salt & Pepper

12:06 AM PST Permalink |

Deciding on the Dishes for My 'American Adobo' Dinner & a Movie

Appetizer: Lumpia (Meat & Vegetable Wraps) & Empanada (Savory Tarts)
Soup: Sinigang (Tamarind Seafood Vegetable Soup)
Salad: Kinilaw (Spicy Fish Salad in Coconut Cream)
Main Course: Chicken Adobo (Vinegared Stew), Escabeche (Sweet & Sour), Stir-fry Vegetables and Garlic Rice
Dessert: Fresh Tropical Fruits with Coconut Sorbet

12:00 AM PST Permalink |

A Night to Remember
Last night, Rene and I attended a high-brow fundraiser for Queen of the Valley, our local hospital. We were there as guests of Camie Bianchi, one of my graphic design clients who is on the board of directors. As part of the festivities, she had commissioned me to design a set of place cards with mini bio's of 40 queens throughout history. The ten place settings at each of the 40 tables featured a different queen, to serve as an ice-breaker for strangers seated at the same table. It was definitely one of the most fun and fascinating research projects I've ever done.

The event was held at Silverado Country Club, beginning with a champagne reception and silent auction, mostly of coveted Napa Valley wines, followed by a live auction throughout the dinner, featuring jewelry, artwork, travel packages, and gourmet dinners. The bidding was quite spirited, with some items fetching upwards of $10,000. Of course, on my humble salary, I couldn't splurge on such grand luxuries, but it was certainly fun to be in the midst of it.

For a dinner party to accommodate 400 guests, the meal and service were fantastic. We were served Warm Stilton Tartlettes on Baby Greens with Violet Petals and Walnut Vinaigrette; Roasted Filet Mignon with Pancetta Lardons, Oven Baked Yukon Gold Potatoes and Bundled Grilled Vegetables, or Halibut Beurre Noir with Black Butter, Capers and Lemon, Garlic Mash and Bundled Vegetables; and for the vegetarians, Wild Mushroom Wellington. Dessert was a White Chocolate Trifle. Our host had ordered the beef for everyone at the table, and much to my delight, it was tender and grilled to medium rare perfection. The wines served with the meal were a buttery, well-rounded Silverado Vineyards Chardonnay and a velvety, aromatic Paoletti Estates Cabernet Sauvignon. An excellent pairing.

I had bought a new outfit for the occasion: a sexy black velvet halter gown and a new pair of dancing shoes. Rene wore a bright red cashmere blazer over a crimson shirt, black sweatervest and black wool gabardine trousers; and except for the auctioneer, he was the only guy in the place wearing red. After the bidding was over, there was a mass exodus of all the guests who obviously had to be up and at it early in the morning, so Rene and I had the dance floor practically to ourselves. It was great to be out and about in such fine style, and the whole evening was a delightful culmination to several weeks of hard work.

And now...back to designing the menu for my 'American Adobo' Filipino dinner.

03:38 AM PST Permalink |

Designing the 'American Adobo' Menu
For my 'American Adobo' Filipino Dinner, I will be serving the meal in courses, with a couple of appetizers first, followed by a soup and a salad, with two different entrees, plus rice and vegetables. I want to keep the dessert easy and simple, just fresh fruit and sorbet, because with all the recipes I plan to experiment with, we probably won't make it to dessert anyway.
09:20 AM PST Permalink |