Paired

Dinner prepared by Josh Mendiola:

Josh Mendiola is a cook with a passion for quality ingredients and delicious food. With a style leaning towards contemporary Filipino with a mix of Spanish/Southeast Asian cuisine, Josh crafts every dish in his unique way while staying true to his roots and heritage.

A note from Josh: "I realized that I wanted to present Filipino food the way I grew up on it. Early on my life all I ate was Filipino food which consists of rice and an assortment of 'ulam' (different protein and vegetable dishes) and as I migrated to the U.S., I quickly assimilated to American cuisine. As I continue to grow as a cook, I want to be able to represent both cultures and bridge a gap for other immigrants. My cooking is uniquely my own, yet I strive to represent the flavors of the country I was born in."

Post dinner performance with Anthony Deutsch:

Anthony Deutsch is a Milwaukee-based pianist/vocalist/composer. Presently, Deutsch freelances in a wide array of performative opportunities and continues to compose music for his original lyrical heart-song project, “Father Sky”

For nearly two decades, his musical journey has been largely informed by an unwavering thirst for truth and self-expression. Embodying both the light and darkness of the human experience, Deutsch aims to invoke a timeless presence.

Improvisation is at the heart of his artistry. “Improvisation is the act of being present. One must listen beyond their own narrative, embody that at hand, and produce a fruitful compositional offering. It is difficult and fleeting, but may yield deep beauty.”

Of citing musical influences, he notes: “Some of my favorite music is that of birds in a park or natural space - Bach is nice, too. Each moment in this life is an opportunity to find inspiration. This does not requisite sonic complexion. Sound and its absence are of the same origin.”

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Dinner Menu

Snacks :

Chicharon

rice | adobo | chili flakes

Bagoong :

tart apple | shrimp paste | caramel

Course 1 :

Lumpia

roasted maitake | lacto-fermented raspberry | “sweet n’ sour” sauce | coriander creme fraiche

Course 2 :

Filipino Spaghetti

street noodles | sweet tomato sauce | cave aged cheddar

Course 3:

Laing

banana leaf roasted pork | coconut braised kale | buckwheat | lemongrass oil | chilies

Dessert :

Maja Blanca

coconut curd | bruleed corn | sky flakes crumble | chevre

* Tentative menu based on the farmer’s produce availability

* Everything is gluten-free but the bagoong, filipino spaghetti, and laing have meat/fish products