Filipino Cuisine with Chef Clinton Nuyda
Aside from the fact that it’s fun to say, “adobo” is one of those food terms that can be confusing. You’ve heard it in reference to a sauce and a spice… a verb and a noun. It turns out that adobo is a dish that originated in the Philippines and is sort of the unofficial national dish.
Tinola is a soup-based dish served as an appetizer or main entrée in the Philippines. Traditionally, this dish is cooked with chicken, wedges of green papaya, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce.
Who better to teach these local staples than our favorite Filipino Chef, Clinton Nuyda! He will be sharing his favorite recipes for Chicken Adobo and Tinola, along with tricks and tips for making the most flavorful dishes on the block.
Menu: Chicken Adobo and Tinola (Chicken Papaya)
Thursday, February 21st, 2019: 5-7pm
Class size is limited, so register early for this soon to sell out event!
Workshop includes hands on instruction and an opportunity to enjoy the results of the class.
Clinton Nuyda, Executive Chef of Eating House 1849 by Roy Yamaguchi, came to the island of Kaua’i with 20 years of experience mostly from Southern California. Born and raised in the Philippines, then relocating to Los Angeles in the mid-1980s, Nuyda began cooking at his grandmother’s side as a child. He specializes in Italian dishes, especially pizza and pasta, as well as Spanish and Japanese cuisine. He also cooks some Greek, Singaporean, Thai and Vietnamese fare. Nuyda remains well in touch with his Filipino roots and makes a killer adobo, but says he has yet to make sinigang to rival his mother’s recipe.
After receiving his formal training, Nuyda started his fine dining career as a Sous Chef in the kitchen of Chef Makoto Tanaka’s Mako restaurant in Beverly Hills. He then moved to Chef Wolfgang Puck’s flagship restaurant, Spago Beverly Hills, where he says he made “lots and lots of pasta!” Nuyda was handpicked to become Sous Chef at Chef Eric Klein’s Maple Drive. Klein also took Nuyda with him to open the SW Steakhouse at Wynn Hotel in Las Vegas. Upon returning to Los Angeles, Nuyda rejoined Spago Beverly Hills before becoming Executive Sous Chef at Luau Restaurant Beverly Hills which offered dishes from the Pacific Rim. He later worked at Chef Suzanne Goin’s L.A. Tavern in Brentwood which served fresh market fare, and at world cuisine fine dining restaurant Raphael’s in Studio City. He moved back to the Philippines briefly where he was Head Chef at Grappa’s Ristorante in the busy Makati business district. Nuyda returned to the United States to settle in Hawai’i, and worked at Kauai Pasta Lihue in 2013 as Head Chef. He joined Eating House 1849 last year.
Diners have been known to lick the sauce off plates prepared by Nuyda, even sauce from other people’s plates. Among the recent popular dishes at Eating House 1849 are his Market Fish of the Day and the Hapa Burger. One of his favorite things to do is to make pizza with his nieces Sabrina and Samantha, and his nephew Shane.
Workshops are non-refundable. Once registered, please find someone to fill your seat if you are unable to attend.
Please bring the following items: Cutting Board and Knife
Dress code: Long pants and toe covered shoes
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