One of our favorite Atlanta Underground Market chefs, Elna Klein-Kolaricwh wowed guests with her 5-course Filipino dinner.
Two Filipino spring rolls filled with ground beef, cabbage, carrots, garlic, onions and other spices. Served with pickled carrots and radish and sweet chili sauce (Vegetarian option: tofu)
A sour and savory soup made with tamarind, tomatoes, bokchoy, yard long beans, and pork. (Vegetarian option available.)
Rice noodles with chicken,cabbage, carrots, snap peas, green and red peppers and onions. (Vegetarian option available.)
Chicken cooked in soy sauce, vinegar, garlic, bay leaves and black peppercorn. Served with steamed rice. (Vegetarian option: eggplant adobo)
Filipino dessert made with shaved ice, coconut, tapioca, red beans, purple yam, ube ice cream (taro), and evaporated milk.