About CHOP

The Culinary Historians of the Philippines (CHOP) is a non-profit sister organization of the Culinary Historians of Washington, D.C. (CHoWDC). We are not historians in the academic or scholarly sense; we are students of culinary history who want to give back to society through culinary-based programs. Our mission: To study, promote, and help preserve the history and heritage of Philippine cuisine and culinary customs/traditions; to implement advocacy programs; and to study the cuisines of other countries. [Your comments on our posts are most welcome.]

Monday, March 23, 2015

Artisanal Vinegars Tasting & Adobo Demo, July 22, 2013 (N. Forbes Pavilion)

Artisanal Vinegars Lecture/Tasting and Adobo Demo
North Forbes Pavilion
Monday, July 22, 2013

Seated: Nora Tolentino, Pia Lim-Castillo, Nancy Reyes-Lumen, Editha Singian, Nanatte Medina.
Standing:  Amy Besa, Tina Morados, Angie Tolentino, Ada Bernal, Alvin Reyes Lim, Gretchen Lim, Carmen Perez.

The lecture/tasting/demo event was very successful. It was organized by Pia Lim-Castillo, who was ably assisted by the following CHOP members:  the wonderfully dynamic tandem of Alvin and Gretchen Lim; Tina Morados of Pamora Farms; and Meng Perez.

Thanks to Pia and Alvin/Gretchen for donating the vinegars and other ingredients, and to Tina for Pamora Farms’ donation of its free-range chicken.

Pia did a presentation of local artisanal vinegars (coconut sap, nipa sap and sugar cane), followed by a tasting of the vinegars. Alvin and Gretchen brought chicken adobo, which they cooked in the different vinegars, and the lucky participants got to taste them and compare.

The Adobo Queen, Nancy Reyes Lumen, talked about adobo, followed by a tasting. Copies of her “The Adobo Book” were available for purchase at the event.

Editha Singian followed with a demo on cooking Dinuguan using the vinegars; the participants also had a taste of the Dinuguan.

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CHOP's Vinegars Tasting Event was featured in the October 2013 issue of FOOD Magazine! 
Here's what Jenny Orillos wrote (page 14):

"Just as adobo gains depth and complexity the longer it's kept in the pot after cooking, so does our traditional vinegar. The Culinary Historians of the Philippines, a group of gastronomy enthusiasts and sister-organization of the Culinary Historians of Washington, D.C., recently sponsored a lecture, food demo and tasting on the beloved condiment and cooking ingredient. "It takes a minimum of 15 days to ferment artisanal vinegars," says Pia Lim-Castillo, who shared her research on Philippine Vinegar. The mouth-puckering balsamic-like notes are apparent in the samples of local coconut sap, nipa sap and sugar cane vinegars. Vinegar also helped provide the "roundness of flavor" in Edith Singian's demo on dinuguan and Nancy Reyes Lumen's versions of adobo. These are age-old open secrets that make younger cooks regard the lowly vinegar in a whole new light."

[There were two photos: one of Nancy Reyes Lumen and Edith Singian doing the demo, and the other of the artisanal vinegars.]

Congratulations and many thanks again to Team Pia (Meng, Alvin, Tina, Nanette, and Gretchen), who worked hard to make this event a success!
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The Culinary Historians of the Philippines (CHOP) invites food enthusiasts to attend a lecture, food demo and tasting on July 22, Monday at 2 pm at the Cameron Forbes Hall, 2nd floor, Forbes Park Association Bldg on Kawayan Road, North Forbes Park Makati.

There will be a food demo on how to use vinegar to achieve roundness of flavor by Alvin Reyes Lim followed by a talk on adobo by Nancy Reyes Lumen.  The last part will be an artisanal vinegar talk and adobo and vinegar tasting by Pia Lim-Castillo.

Ticket cost:  200

Optional choices:
Adobo book of Nancy Reyes Lumen at 200 per book with book signing.
Coconut sap, nipa sap and sugar cane vinegars at 150 per bottle

For guests who would like to order the Adobo Books signed by Nancy after the talk, we need to know how many books we have to request from the publisher.  Only those that pre-order the books will be brought to the talk.

If you have friends that might be interested in this cooking demonstration and food tasting, please feel free to forward this email to them.  

Deadline for registration will be on Tuesday, July 16. 
Be an early bird! 
Please email your confirmations and book orders to Pia Lim-Castillo at foodtravel@mac.com.


P.S.  Let us help save our environment, please bring extra bags for your purchases as Makati is now 'plastic and styropore free'.
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Invitation/Flyer

Hello fellow CHOP members,

Attached is the third of a series of CHOP events arranged by some members.  This one is a joint effort of Alvin and Gretchen Lim, Tina Morados and myself. This talk and food tasting guarantees an exciting and flavorful afternoon with the variety of great speakers and what people will be tasting. There will be Nancy Lumen's adobo book available for sale including the vinegars that you will be tasting.

Please feel free to forward this email to your friends and relatives that may be interested in attending this talk.

We hope you can come and attend this event.

Pia, Alvin, Gretchen & Tina

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