In the Kitchen LIVE! with Tim Flores from Kasama

Home chefs enjoyed a four-course dinner from Kasama alongside Tim Flores as he showed how to prepare his signature dishes, including the Pancit Bihon that was featured in Chicago magazine’s April dining issue.

MENU — Dinner for two
FIRST COURSE
Sisig Lettuce Wraps
Ground pork with a calamansi fish sauce vinaigrette, chicharrón, and fried shallots, served with lettuce cups

SECOND COURSE
Siomai
Duck dumplings, pickled beech mushrooms, Sichuan umami oil, and a duck and mushroom broth

THIRD COURSE
Pancit Bihon
Rice noodles, shrimp, squid, Castelvetrano olives, garlic corn nuts, fried shallots, chicharrón, aioli, and citrus sumac powder

FOURTH COURSE
Halo Halo
Pandan panna cotta with ube pastry cream, berries, lychee, and toasted gen mai rice

Wine
Cooper’s Hawk Lux Pinot Noir

Beer
Stella Artois

Tickets included a carryout meal kit for two provided by Kasama featuring fresh, pre-measured ingredients for a four-course meal, cooking instructions, one bottle of Cooper’s Hawk Lux Pinot Noir wine, two bottles of Stella Artois, giveaways, tax and gratuity, and exclusive access to the live Zoom interactive cooking class.

A portion of the proceeds benefited YWCA Metropolitan Chicago.

Видео In the Kitchen LIVE! with Tim Flores from Kasama канала Chicago magazine