SABAW - NOVEMBER 17, 2014
Filipino stews and soups, born in the heat of the tropics, are also perfect cold weather food. It’s like our ancestors knew their descendants would one day span the globe, working and living in every part of the world, eating our way home with every sabaw-heavy dish.
Sabaw is the liquid soul of the Filipino stew. It is more than just a complementary sauce, gravy or soup stock. When done right, it’s often simply added to rice and, boom—a meal. It is flavorful but not overpowering. Sophisticated but without pretension. It is cooked in one pot, in volumes anticipating multiple servings and leftovers, and shared by all. It is a cuisine that reflects the communalism present in most Filipino households, itself a reflection of a country where 70% of the population come from the peasant class.
This month, Food & Sh*t honors this tradition with SABAW: a return to an a la carte dinner menu featuring five stews—four modern-but-not-“Modern” variations of familiar traditional Filipino dishes and a Cajun Gumbo with Filipino flavors and Northwest seafood. No reservations required. Walk-in and online takeout orders are welcome. The Adobong Puti na Manok will also be available for pre-order and day-of delivery in select neighborhoods in partnership with Lish Food.
SABAW pop-up is at Inay’s (2503 Beacon Ave S, Seattle WA) from 5-10pm. Music provided by Melenie & Mr. Melanin. All ages welcome. Bar open for 21+ patrons.
Want to bring your food home? Take-out orders for pick up on during the pop-up are now available in the shop!
SABAW MENU
A la carte. No reservations. Sit down & take out orders welcome.
STARTERS
Balut - 3
Salmon Fish Balls - 5
Inasal Chicken Wings - 7ENTREES
each dish comes w/ white rice
Tofu Arroz Caldo - 9 (w/ soft egg - 10)
Pork Sparerib Sinigang - 11
Adobong Puti na Manok (Chicken Adobo in white sauce) - 12
Oxtail Pinapaitan - 14
Bagoong Shrimp Gumbo - 15DESSERT
Chera’s Hood-Famous Ube Cheesecake - 6
Halo-halo Macarons - 8For more info and goodies, hit up foodandsh-t.com
photo by codycrazybull at 5/3 Rappers W/ Cameras party.
Follow rapperswithcameras on tumblr
Sneakers in Seattle: Thig Nat & Prometheus Brown
For Episode One of THE SNEAKER PROJECT: SNEAKERS IN YOUR CITY, we asked Seattle hip-hop legends Thig Nat and Prometheus Brown (aka Geo Quibuyen) to show us the best that their hometown (which happens to be Nordstrom’s hometown, too) has to offer.
Get a ground-level glimpse of the Emerald City in the short video above, and keep reading for a Q&A with Thig and Geo, behind-the-scenes photos, and a closer look at their favorite spots around town (as well as those sneakers they’re sporting).
(via prometheusbrown)
HOT & FRESH OUT THE KITCHEN
A video recap of PULUTAN! Thanks to everyone who came out and made this event pop off.Video from the BARKADA Video premiere at the Food & Sh*t PULUTAN pop-up 3/17.
NAIMAS MET AH
(via prometheusbrown)
PRESENTING: THE 2ND VIDEO OFF BARKADA:
“BARKADA”
track produced by Bean One
video directed by Harry Clean / Detooz Films
animated by YK Ari
additional footage by Ivan Mrsić
filmed at Gallery 2312, Seattle WA
There’s layers to this Filipino food shit. Level one: the Holy Trinity of Big Filipino Party food: adobo, pancit, lumpia. Level two: Filipino restaurant food. Level three: home cooking. And level four: Pulutan.
From the tagalog word meaning “to pick up,” pulutan is food eaten while drinking with your homies. Auntie and uncle kicking it hard when the kids aren’t around type food. Like Spanish tapas, but with more soul and less toothpicks and bourgieness.
The pulutan du jour, sizzling sisig, anchors this month’s menu (pork $8, bangus $7, tofu $6). Also featured: fried goodness with kamote fries $4 and bagnet $6 (crispy pork belly), two chicken items: pulled adobo chicken sliders $3 and inasal chicken wings $6, and mom’s & pop’s pinapaitan $4 (beef bile soup). For our dessert menu, we’re bringing back Chera’s hood-famous ube cheesecake $6 and pandan flan $5 from our previous menus, and adding a new dish: nutella turon & ice cream $6.
Also, this month my fellow Rapping Filipino Uncle, Bambu, will be joining us in the kitchen. This month marks the release of our new album Barkada under the group name The Bar—a name we chose while eating and drinking at a bar in Hawai’i. So come celebrate with us and get some bar food from The Bar, and be the first to watch our new music video “Barkada,” screening exclusively at Pulutan before launching online the next day.
The pop-up opens its doors at 6pm on Monday, and there is open seating with no reservations. First-come, first-served from our a la carte menu. Have one or two pulutan dishes or share them all with friends over some San Miguel.
- GeoCop the new The Bar album “Barkada” here
Food & Sh*t “PULUTAN” pop-up Facebook event page here
LET GEO COOK
“Coming (to America)” is the first video from Barkada, shot and edited by DJ Nphared and filmed in Kalihi, Honolulu, Hawai’i. Song produced by Justo (of The Physics).
The Bar Website: http://thebarmusic.com
Beatrock Website: http://beatrockmusic.com
Instagram: http://instagram.com/@thebarmusic
Twitter: http://twitter.com/@thebarmusic
GEO & BAM (THE BAR) BACK. New album BARKADA dropping March 11.
NEW ALBUM FROM THE BAR (PROMETHEUS BROWN & BAMBU) BARKADA DROPPING MARCH 2014 ON BEATROCK MUSIC
Follow The Bar on Twitter
Follow The Bar on Instagram
Follow The Bar on Soundcloud
Like The Bar on Facebook
This last weekend Food & Sh*t and Hidmo hosted a night called “Hidmo Back!” on Beacon Hill in Seattle. A bunch of us performed: DJ Daps1, Hollis, Rogue Pinay, si dåko’ta, Daniel Pak (of Kore Ionz), Prometheus Brown and Otieno Terry (who’s incredible album with Hightek Lowlives is rumored to be dropping like next week?!) If you missed it, check this video Scott Macklin made above. I did one of the lost tracks (there’s at least 7 lost tracks) from the upcoming Children Of The Dragon album titled “The World Is A Hidmo”. Shoutout to Thione Diop and everyone holding it down at Jaam Rek on 20th & Jackson now. My song is out of date since the old Hidmo building is far from empty… it’s not in the video but I said that at the event too.
If you have know idea what Hidmo is (or was) check these archives, the quickest summary I can offer is something I wrote on the day we closed it titled Honoring an era.
“Thought you knew you did know, Hidmo…” - THEEsatisfaction
(via prometheusbrown)