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      Ceviche Mixto Pt.1 ft. Chef Tim Luym in Oakland

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      November 10, 2013

      Sunday   7:00 PM - 10:00 PM

      444 Oak Street
      Oakland, California 94607

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      EVENT DETAILS
      Ceviche Mixto Pt.1 ft. Chef Tim Luym

      Mixto Ceviche Pop Up

      3 Sundays | 3 Chefs | 4 Courses | 4 Pairings

      Pre-Sale Tickets Only.

      Only 60 Seats Available Per Event.

       

      For our first series we are excited to be exploring ceviches and cuisines native to three different countries;

      Peru, Mexico, and the Philippines.

       

      Sunday, November 10th | Chef Tim Luym | Filipino Cuisine | The Attic 

      Sunday, December 8th |  Chef Jose Sarmiento | Peruvian Costal Cuisine | El Torro Loco

      Sunday, January 12th | Sylvia McCollow | Mexican Costal Cuisine | Nido

        

       

             Tickets Include

      - 4 Courses -

      - 4 Drink Pairings -

      - Full Service & Gratuity Included -

      - Take Home Menu -

      - Soundtrack CD: Mixed & Compliled by Carlos Nieto & DJ Mackswell -

       

        

       

       MENU

      Sunday, November 10th

      Chef Tim Luym | Filipino Cuisine | The Attic 

      Note from the Chef: For this dinner series, I am looking to highlight the Latino Filipino connection with my menu. There is much more than meets the eye, and I want to expose the similarities often overlooked. From the ingredients to the dishes, I want people to see that there is much more in common than what they have ever imagined. The goal is to help bridge the gap and demystify Filipino cuisine.

      Latino Pilipino Connection 

      Sinigang  Shrimp ‘Ceviche’

      Fresh Rock Shrimp 'Cooked' in a Tangy Tamarind Guava Broth Accompanied with Seasonal Vegetables (a.k.a. the Filipino Tom Yum)

      Kila Cava

      Sparkling Spanish Wine with a splash of prickly pear puree. “Spain’s answer to champagne”

      ______

      Pilipino Ceviche Duo – Walu and Mackerel

      Fijian Walu (South Pacific) Marinated in Calamansi Juice, Coconut Vinegar, Labuyo Chili, Shallots, Cilantro, Coconut Milk & Hand Harvested Philippine Sea Salt 

      Pacific Mackarel Marinated in Calamansi Juice, Palm Vinegar, Philippine Seaweed, Labuyo Chili, Fresh Ginger, Red Onions & Scallions, Philippine Hand Harvested Sea Salt  

      Bird's Eye View

      Tequila, Calamansi juice, Agave, Birds Eye / Labuyo Chili tincture

      ______

      WoW Taco duo - Milkfish Belly / Sisig Silog Taco

      An Ode to the Wow Truck favorite Taco. Philippine Milkfish Belly Cooked with Calamansi Juice and Lime, Onions & Peppers Topped with Fried Quail Egg paired with Classic Sisig 'Filipino Carnitas' using Niman Ranch Pig Heads Seasoned with Soy, Cane Vinegar, Chilis, Onions, Cambodian Kampot Black Pepper, 8th Wonder Philippine Heirloom Garlic Rice, Fried Glaum Egg 

      Pinatubo Punch  

      Aged Rum, Coffee Liqueur, Coconut Water, Calamansi Juice 

      ______

      Avocado FK Frozen Custard ‘Halo Halo’

      Avocado Custard with Organic Tapioca Condensed Milk, Coconut Shavings, Ube (Purple Yam), Flan, Jackfruit, Sweet Potato, Kidney and Garbanzo Beans, Caramelized Plantain on Top of Coconut Water Shaved Ice 

      Jeepney Jack

      Asian whiskey, Jackfruit

      ______

      * Items Subject to Change Based on Availability *

      ** Comsuming raw or uncooked food products increases your exposure to foodborne illnesses **

        

       

      About Tim Liyum

      As a consultant, chef, and entrepreneur, Luym continues to elevate Filipino and Southeast Asian cuisine to new heights at Attic Restaurant in San Mateo. His other projects include Urban Picnic in San Francisco’s Financial District and the increasingly popular Filipino inspired WoW Silog Food Truck. Luym’s accolades include, but are not limited to 2007 Rising Star Chef and 2012’s Top 100 Bars in the Bay Area (San Francisco Chronicle) for his work at Under The Attic in San Mateo.

        

       

      Mixto is a ceviche pop up. The name represents the rich cross section of the people, places, and ideas involved in this event. We wanted it to be simple, comprehensible, and to the point.

      Three Sundays --, three chefs, -- four courses, -- and four pairings.  Every menu will be designed by a different chef along with a variance in wine and cocktail pairings. Each chef will approach their menu in a dynamic way, specific to their cultural backgrounds and inspirations.

      The preparation and care of food is an art form.  It is born from the love and passion of its maker, driven by the artist’s vision and palate. To us, dining is the ultimate experience. It engages all of the senses; sight, smell, touch, sound, and most importantly, taste. It is the intersection of art, food, music, design, and human interaction; pillars to culture which converge into one experience.

      Why ceviche? The ocean is one of our favorite places.  It always feels so refreshing and alive.  In ceviche every ingredient is prepared raw and in its freshest form. It is in this state that flavor is at its purist and most pronounced. Without compromise, ceviche is both healthy and delicious.

      Through our love for fresh food and great people we have worked to create a place where they can all come together. 

      Please join others of like mind in a visceral experience.

      Categories: Other & Miscellaneous

      Event details may change at any time, always check with the event organizer when planning to attend this event or purchase tickets.
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