ITS OPENING NIGHT for @chswineandfood! I’ve been covering the Charleston Wine + Food Festival going on nine (!) years now as Media... BUT this year I’m mixing it up (literally) and once again stepping behind the bar for one of the coolest signature events I’ve ever been a part of: a traditional Filipino Kamayan! A Kamayan (Tagalog for “by hand”) is the traditional Filipinx form of eating. It has also come to refer to a communal-style Filipinx feast, complete with colorful arrays of incredible meat + seafood that are usually served over rice on banana leaves and eaten with your hands. This communal dining experience is going to be epic and I can’t wait to pair it with the cocktails (below). This year, I’m honored to join my friends: James Beard award-nominated Charleston chef @nikko_cagalanan of @kulturacharleston, chef @ericvaldezzz of @naks.nyc, and @chef.lordfer.lalicon of @kaya.orlando who are shaking things up in Filipinx-American cuisine for a culturally immersive feast at this year’s #CHSWF festival. This past week has been lots of prep and making sure everything is ready to go for tomorrow night’s dinner, I can’t wait to put these drinks in front of real people with my homie @sheshakesandstirs, as they eat some of the most amazing food from some really talented chefs. In the meantime - check out some images from the talented @ryanbelk from the last time I stepped behind the bar for @pinkbellies + @pawkhrua during the ‘23 festival. — The cocktail menu (inspired by my childhood growing up in the Philippines) KAMUSTA SNAIQUIRI + SAN MIG Rum, calamansi, palm syrup - served with an ice old San Miguel beer. BUKO PANDAN rhum agricole, overproof + jamaican rum, pandan, lime, coconut (clarified) - topped with ube foam + toasted coconut. MAIS CON YELO capitan andes sherry, nixta, coconut-corn milk, smoked saline, special k + condensed milk. KULTURA HALO-HALO (by: @queenofcoupes) nigori sake, ube, pineapple, coconut milk, ube whipped cream, jellies, fruity pebbles. — #CHSWF25 #aapi #filipinofood #kamayan #boodlefight