James Beard's 'Platform' features creations by FilAm chefs | TFC News New York, USA
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Their love for Filipino food brought these six Filipino-American chefs together to the platform by James Beard Foundation,
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a new dining destination at Pier 57's Market Hall in New York City.
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This sold-out one-day-only Filipino brunch is a culinary experience like no other.
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It featured the finest Filipino chefs such as top chef alums Dale Talde and Leah Cohen.
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The merienda special also featured the kusina skills of New York chefs Waldie Reyes, LJ Almendras, and little chef Diana Manalang.
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Leading the talented bunch was Filipino food movement pioneer and James Beard nominee Nicole Ponseca.
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Sometimes these meals come and go, but it's the memories, it's the laughter, and that's really what I want people to know about being Filipino.
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And our food is that it's very joyful, it's very colorful.
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James Beard Foundation's Victoria Jordan Rodriguez says Platform is not just about celebrating culture from around the world,
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but also about featuring delicious food for their loyal followers to enjoy.
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They're knowledgeable about restaurants, they follow places like Eater and Grub Street,
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and they're reading magazines like Bon Appetit or Food & Wine.
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They're really savvy, savvy consumers, and these are the kinds of folks that are tastemakers.
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This merienda tasting started with chef LJ's...
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Spandesal, a staple bread in the Philippines with quesong puti for appetizers.
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To be able to showcase our food in a platform, literally, by James Beard is such a big step, you know?
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And it's worth celebrating.
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Meanwhile, chef Waldie's vegan mango-glazed bibingka and sinangag fritata popped with flavors and colors.
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His Kamayan dinner was recently featured in Vogue magazine and was deemed by...
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New York Times as an invigorating culinary experience.
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We're now at this place where our cuisine is being recognized, and it's made with love, it's made with history and culture.
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From Taldes Premium Palabok, doused in blue crab gravy topped with smoked trout roe and chicharon,
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to panseca salmon kinalaw and pinakurat and coconut milk marinade topped with achara and ampale at chimichurri,
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diners came to celebrate their birthdays.
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And anniversaries with a Filipino touch.
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I think just the flavors.
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I mean, yeah, the flavors.
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They're unique in their own right, but yet, just enjoyable.
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Thank you so much.
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And, not only enjoyable, but wanting to have more.
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You know, in other words, but we just got so full.
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We came here, it's our one-year anniversary, and we saw this as an opportunity to come celebrate,
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so we got these tickets to an incredible...
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...event with some of the most amazing food I've probably ever had.
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These fabulous chefs closed Filipino Food Month with a message that the Filipino food movement can only get stronger
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when Filipino chefs come together with a mission to share their love for food from the Philippines to the world.
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Don Tagala, ABS-CBN News, New York.
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Thank you for watching!
