RESIDENT PRESENTS: OUR ANNUAL ASIAN AMERICAN AND PACIFIC ISLANDER HERITAGE MONTH SERIES

5 courses, each with a wine pairing.

CHEF WING VILLARIAS PRESENTS:

Salmon, Fermented Coconut Chili Sauce, Cucumber, Pickled Red Radish, Diced Mango, Wonton Chips, Cilantro

Rice Noodles, Soy, Green Beans, Carrots, Red Cabbage, Glazed Portobello Mushrooms, Chayote, Scallions, Crispy Onions, Fried Garlic

Smoked Eggplant, Black Garlic Sauce, Fried Shiitake, Red Onions, Cherry Tomatoes, Jicama, Crispy Onions, Pea Shoots, Pickled Fresno Pepper

Braised Short Rib, Soy Coconut Reduction, Scallions, Cilantro, Crispy Onions, Rice

Mashed Purple Yam, Coconut Milk, Vanilla, Cinnamon, Yuca Pearl, Toasted Pistachios

*Please note that menu is subject to change due to market availability.

CHEF WING VILLARIAS

Wing was first introduced to cooking as a kid on the island of Palawan in the Philippines, where he and his mother would make arroz caldo to sell to their community in order to make ends meet. He moved to the US in 2013 and found a job as a prep cook, which reignited his passion for cooking. Wing proceeded to work at esteemed DC eateries Bibiana and Cusbah, before taking the Chef de Cuisine position at Erik Bruner-Yang's acclaimed eaterie, Maketto (Michelin Bib Gourmand). He currently runs Balangay, a pop-up in DC, which showcases his unique expression of Filipino heritage through food.

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