White Rice Celebrates Filipino American History Month


Award-winning chef Phillip Esteban takes guests on a culinary journey through Filipino history all October in celebration of Filipino American History Month.

Known for bringing his own Filipino heritage and culture to each of his concepts (White Rice Bodega, White Rice at Liberty Public Market, Weapon Ramen), Chef Phillip will offer special dishes at both White Rice locations at Liberty Public Market in Point Loma. and the recently opened White Rice Bodega in Normal Heights, featuring a special theme each week that began Friday, October 7.

To kick off the journey, the first week shared the story of the early inhabitants of the Philippines and the weeks ahead will continue the journey through the spice trade, regional fusion and American influence. Quantities are limited and available on a first come, first served basis.

Malayo-Polynesian beginnings | October 7-9

The first inhabitants of the Philippines came from the islands that are now called Indonesia and Malaysia. Those from the islands were responsible for introducing the most common ingredient, rice, which allowed for new cooking methods and condiments including steaming, boiling, stewing and roasting. fire. This week’s menu offerings will include the Shortrib Kare-Kare made with burnet eggplant, bagoong and peanut salsa and the Urlang Escabeche made with grilled spiny half lobster, sweet and sour XO sauce, vegetables marinated and red onions.

Chinese traders | October 14-16

The Philippines is made up of 7,017 islands located between the South China Sea and the Philippine Sea. Surrounded by oceans and bordered by rivers, the waterways brought the boats of Arab traders from the Middle East and opened the doors to Chinese traders. This brought new cooking ingredients, methods and dishes which were adapted by local Filipinos such as soy sauce, tofu, lemongrass, bamboo shoots and noodles. Menu offerings this week will include Pancit Bihon made with seasonal gulay, ear mushrooms, tofu, charred cabbage and rice noodles and Bicol Express made with crispy pork, long beans, coconut milk, peppers and garlic rice.

Spanish conquistadors | October 21-24

Portuguese navigator Ferdinand Magellan traveled to the Philippines in 1521 and brought Spanish ingredients and new cooking methods. While the galleon trade brought fruits, vegetables, and root crops from Mexico, it also introduced stir-frying and braising from the New World stables, potatoes, and corn. Menu offerings this week will include Bulalo made with beef bone broth, charred cabbage, corn and potatoes and empanadas made with ground beef, red peppers, carrots and potatoes .

American influence | October 28-30

The Philippines became a colony of the United States in 1898 until 1946. The United States military introduced a plethora of American fast foods including hot dogs, hamburgers, pizza, SPAM, and fried chicken. A product popular throughout the islands as a cooking sauce, marinade, or dip was banana ketchup, which was produced in the Philippines due to high banana production and a wartime shortage of tomatoes. Menu offerings will include Filipino spaghetti made with hot dog bolognese, egg noodles, queso de bola and fresh herbs and The Wavy “OG” prepared on a brioche bun with two beef patties, onions caramelized, umami aioli and American fromage blanc.

To keep up to date with Chef Phillip Esteban’s White Rice and for more information on his Filipino American History Month specials, visit the website here and follow them on Instagram and Facebook.

See you there, San Diego!


Comments are closed.