Join us Thursday, November 5th, for an evening where two cultures, two chefs, and centuries of shared history meet on one plate. $120 per person
After Jessy’s Malaysian BBQ dinner this summer, she and Songbird’s Executive Chef Brian Gomez started talking about what might happen if they brought their own backgrounds to the table together. Months of conversations later, this five-course menu is the answer. It’s a celebration of Mexican and Filipino-Hawaiian flavors, and of the ways these cuisines have been quietly influencing each other for hundreds of years.
Long before fusion was a buzzword, Spanish galleons sailed between Manila and Acapulco, carrying corn, chiles, and cacao one way and coconut, mangoes, and new techniques the other. This dinner picks up that conversation, told through citrus and smoke, masa and coconut, and the kind of rustic, island-style plates meant to be shared and lingered over.
Each course comes with the story of how it came to be. Come hungry, come curious, and come taste what happens when two chefs cook from the heart.
MENU
Kinilaw
Hamachi, coconut milk, cilantro, lime, jalapeño, purple sweet potato, roasted corn
Chochoyotes
Pear, pumpkin seeds, lime, garlic, cilantro, crème fraîche
Banana Leaf–Wrapped Fermented Rice
Masa, rice flour, chicken, achiote, garlic
Short Rib
Plátanos, purple sweet potato, red onion, coconut vinegar
Masa Pavlova
Persimmon, dates, canela, hibiscus
Details
Date: Thursday, November 5th
Time: 4:30–9:30pm
Location: Songbird Parlour, 14301 Arnold Dr. Suite 3, Glen Ellen, CA
Reservations strongly recommended
$120 per person
About the Chefs
Jessy Manuel has spent more than twenty years cooking in some of the most extraordinary kitchens in the world, from remote outposts to Michelin-starred dining rooms, connecting people through food, storytelling, and music. Today she weaves all three together through intimate food events, her YouTube channel, and an Instagram page where her artfully crafted stories find their audience.
Brian Gomez grew up helping his mother cook the traditional Oaxacan dishes of their family’s heritage, and he began his career beside her at a Mexican restaurant in Humboldt County. Today, as Executive Chef at Songbird Parlour, he cooks refined comfort food that blends traditional Mexican flavors with modern technique and Sonoma County’s farms.