Filipino cuisine is more visible now than it’s ever been, thanks in part to a new crop of great Filipino restaurants in Seattle and across the country. In this class, Joe Bayley will take you one step deeper than the popular chicken adobo and crispy fried lumpia. You’ll learn about the history of migration to the Philippines as you make the original adobong baboy sa gata (pork adobo cooked in coconut milk); as well the fresh, crepe-like lumpia sariwai (shrimp, tofu, and vegetables wrapped in a homemade pancake) with a garlic soy glaze. To round out the meal you’ll make pancit bihon guisado (sauteed rice noodles with vegetables); steamed jasmine rice; and bibinka (a sweet rice cake baked in banana leaf).

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.