Vancouver, BC, August 21, 2024 — This fall, a quartet of rising young chefs from BC and Alberta are coming together to celebrate their Filipino-Canadian heritage with the launch of Indáy, the inaugural events in a series of nationwide Filipino Chef Exchanges. They kick things off in Vancouver with two multi-course dinners on September 23 and 24, 2024 at Bravo, before landing in Calgary for their second city stop on October 21, 2024. Tickets for Vancouver dates are now available online.
Indáy’s first four chefs include: Alden Ong, executive chef of Michelin Guide Bib Gourmand restaurant Farmer’s Apprentice and Grapes & Soda; Ralph Cravalho, chef at Gary’s on 12th; Rupert Garcia, chef de cuisine of Hawthorn Dining Room at the Fairmont Palliser and Silver medallist at the 2024 Canadian Culinary Championship; and JP Dublado, executive chef of Red Deer Casino and Resort and Bronze medallist at the 2024 Canadian Culinary Championship.
This exciting new concept was conceived by award-winning cookbook author and Canadian Culinary Championship judge Joie Alvaro Kent, who thoughtfully curates the slate of participating chefs. Brought to life together with Lee’s Donuts co-owner Celine Bacani, the duo is hoping Indáy will inspire people to learn more about Filipino cuisine beyond the usual pansit, adobo, and lumpia.
“Filipino cuisine has often been underrated or simply under-the-radar in Canada,” explains Alvaro Kent, who herself immigrated to Canada in 1974. “With Indáy, we want to nurture overall awareness of Philippine cuisine by spotlighting the talents of highly accomplished Filipino-Canadian chefs through a series of collaborative events across the country, starting in Vancouver. Chefs Ong, Cravalho, Garcia, and Dublado have each done a deep dive into third-culture cooking, and we’re excited to welcome guests to experience each of their unique creations in one place. To us, this is a soulful culinary exploration of Filipino food in Canada.”
Tickets to the Vancouver launch are $145 (inclusive of tax and gratuity), with a welcome drink included. Guests can add beverage pairings from a curated list of alcoholic and zero-proof options on-site. The dinners will feature seven courses, with a collective snacks course by the chefs, followed by a dish per presenting chef — highlighting their unique Filipino-Canadian background. Examples include: the sensibility of Kinilaw completely reimagined by Cravalho for the Meryenda (snacks) course; an innovative terrine version of comfort-food favourite Sopas by Dublado for the Pampagana (appetizer) course; a unique take on Bibingka by Ong for the Tinapay (bread) course; collaboration on a regional Visayan fish dish by all four chefs for the Isda (fish) course; and a creative spin on Champorado by Garcia for the closing Panghigmagas (dessert) course.
Guests will also be treated to special take-home sweet treats by local maker Francine Santos Wilson of Subo Bakes and a bespoke Indáy bar by Kasama Chocolate.
On the name, Alvaro Kent adds,” Indáy is a simple word that taps into the soul and complexity of our experience as members of the Filipino-Canadian diaspora. It pays tribute to the precious relationships that anchor our evolving definition of home in a new country, while touching on the immeasurable struggles through which our parents willingly persevered to give their families a chance at a better life. And it acknowledges the internal divisions that exist within our own community, acting as a gentle reminder that we are stronger together than we are apart.”