Courtesy of Boodle Combat
Rising up within the Philippines, chef Dave Denina discovered to view meals as way more than sustenance—it was a method of connecting with others. After transferring to the US and dealing at Georgia Boy, Southern Belle, the St. Regis, and Kamayan ATL, Denina is adapting a Filipano custom referred to as “boodle struggle.” Held Fridays (starting February 14) as a part of the Brick & Mortar residency for rising cooks and ideas in Pullman Yards, the prix fixe, reservation-only dinner presents a feast served on banana leaves for $75 per particular person.
“Boodle struggle originated within the Philippines. Family and friends would collect and eat banquet-style at a communal desk,” Denina says. “The title got here from the army. Troops didn’t have utensils or tables when happening a hike. The officers in cost would seize banana leaves, warmth and clear them, and make a makeshift desk. There have been no plates.”
Picture courtesy of Boodle Combat
The setup for Boodle Combat in Atlanta will differ barely; whereas dishes are served on banana leaves and company are inspired to eat with their fingers, soups are ladled into bowls and silverware is offered. Every shareable meal will embrace a diffusion of milkfish, shrimp skewers, barbecue-beef skewers, lechon pork stomach, hen inasal (tangy grilled hen marinated in calamansi), lumpia, salted duck egg, and garlic rice. Vegetable and fruit choices embrace atchara (pickled inexperienced papaya), inexperienced leaf lettuce, tomato, cucumber, purple cabbage slaw, steamed bok choy, watermelon, dragon fruit, starfruit, and mango.
Drinks shall be bought individually from the Brick & Mortar bar menu, together with choices like a calamansi daiquiri, ube colada, and different Asian-inspired drinks.
For now, Boodle Combat will solely be obtainable on Fridays, with one seating for as much as 16 company. Nevertheless, if the demand is there, Denina hopes to develop. Within the meantime, he’s holding tight to his different job as government chef of Brick & Mortar, the place he serves Thai hen dumplings, smash burgers, steak frites, adobo pork ribs, and extra.
Reservations can be found by way of OpenTable.
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