Vegan cooking class and modern Filipino cuisine in Metro Manila

Vegan cooking class and modern Filipino cuisine in Metro Manila
Food, Wine & Nightlife > Cooking Classes > Cooking Class
$62
Duration: 2 to 3 hrs
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Description

Casto was born in the Philippines and moved to the United States with his family when he was 3 years old. He has been in the culinary space as long as he can remember – from an undergrad in Food Science in Upstate New York, to culinary school in Vancouver, Canada, to being a Pastry Chef at a hotel in Washington DC, and most recently an Executive Chef at a culinary school in Los Angeles. He moved to Manila in 2017 to discover his roots through food, language, and people. Casto recently decided to go vegan and started re-creating traditional Filipino recipes, which tend to be very pork and seafood heavy, into delicious plant-based renditions. He looks forward to spreading the love for Filipino cuisine with his plant-based cooking class as well as connecting with food-forward travelers, sharing food and travel stories. Casto lives in a comfortable condominium in Metro Manila.

After settling in with a welcome drink and snacks, join Casto in his cozy kitchen for a hands-on cooking class that will last for one hour. You will learn to make two dishes in this vegan cooking class, such as taho (a silky soymilk custard) and adobong talong (eggplant braised in a soy and vinegar reduction). By the end of your cooking class, you will successfully learn to use plant-based ingredients to recreate Casto’s interpretation of traditional Filipino dishes. Later join him at the dining table to share the meal you helped prepare and a few other dishes that he prepared in advance.

After your cooking class, a few dishes that you might try at Casto’s dining table are paksiw na langka (sweet and savory jackfruit stew), beetroot kilawin (roasted beet "ceviche"), and his signature six grain pilaf. You will end your meal with a unique composed dessert, such as a soymilk milk panna cotta with mango jam and ube (purple yam) shortbread. You can also opt to enjoy your meal with some local wine or a seasonal gin and tonic (at an additional cost, choose the alcohol option while booking).

Casto was born in the Philippines and moved to the United States with his family when he was 3 years old. He has been in the culinary space as long as he can remember – from an undergrad in Food Science in Upstate New York, to culinary school in Vancouver, Canada, to being a Pastry Chef at a hotel in Washington DC, and most recently an Executive Chef at a culinary school in Los Angeles. He moved to Manila in 2017 to discover his roots through food, language, and people. Casto recently decided to go vegan and started re-creating traditional Filipino recipes, which tend to be very pork and seafood heavy, into delicious plant-based renditions. He looks forward to spreading the love for Filipino cuisine with his plant-based cooking class as well as connecting with food-forward travelers, sharing food and travel stories. Casto lives in a comfortable condominium in Metro Manila.