Announcing Adobofest 2014 at LaBagh Woods – Saturday, September 27 from 11-5

Hi Everyone,

We officially and enthusiastically announce this year’s 7th Annual Adobofest!
We are returning to LaBagh Woods this year (Foster and Cicero in Chicago) due to work being done at St. Paul Woods in Morton Grove, last year’s location.

If you have never heard of Adobofest, or if this is your first time at our site, please click this wonderful video we made on behalf of the 10,000 Kwentos Project….”What does Family mean to me?“…..this is what Adobofest is about.. Please mark your calendars for September 27th, tell your friends and think about entering our Adobofest Tasting contests!  Free to enter…Enjoy and return for more updates.

Please click below……

What does Family Mean to your photo

What does Family Mean to Me? – Click for the interviews

Adobofest 2013 Photos

Click to see Adobofest 2013 Slideshow – You may have to turn down your speakers…

 

We had a great ‘fest!

We had great weather!

Over 42 booths, 7 food booths and over 1,000 attendees throughout the day!

Congratulations to Maricar Madrid Crost as this years 2013 Best Tasting Adobo Champion with her dish named – Adobo Lettuce Wrap!

An our People’s Choice Winner was Marijo Osorio with Adobo Coco-Loco!

Recipes to come!

Thanks to all of our Adobo contestants who make this a true Adobofest.

And thanks to all of our dedicated volunteers!

Please click here to see the slideshow of the photos we have so far!

Adobofest 2013 Photo Slideshow - MW

 

Adobofest 2013 Sponsorship Packet, Contestant Sign-up and Poster

Hi everyone,

Please click the following if you’d like to become a….

Contestant- Limited to the first 30:

Adobofest  hdr smaller

Sponsor- Stage, Industry Exclusive and Cooking Demo spots still available:

Adobofest 2012 photo - girl and stage

 

 

 

 

 

 

 

 

 

Please feel free to forward our Adobofest Poster to your friends, family and people you like…

Adobofest Poster

 

 

 

 

 

 

 

 

 

 

 

 

 

Please feel free to contact us if you have any questions, please contact Edgar at 773-236-2614 or at Edgar@fan-chicago.org

Very Gratefully,

Edgar Jmenez

Executive Director

Adobofest 2013

Adobofest 2012…..What a great day!!! Thanks so much!

Hi all,

Thanks for visiting our site!

Here are 2 photos ….

From inside the shelter… please click for a larger view.

 

“Adobo 2.0″, or adobo ’11′ for all of you that sampled it, won both the ‘People’c Choice Award’ and the prestigious “Best Tasting Adobo Champion Award”…here are our new double champions: Kris, Joe and Kris…

The Double Champs: Kristian Delosangeles, Joseph Fontelera, Kristopher Salonga

And here is our slide show…Click to see     (Watch out for LOUD “Gangham Style”)

 

 

 

Thanks again to all our contestants for sharing a bit of their family, culture and selves with all of us.

Also, thanks to our sponsors and partners, without whom we could not have had such a great day!  Thanks to all of you from all of us!

More to come,

Edgar

 

What is the “Art of Eating Balut?

You’ll need to come out this Sunday, September 23rd, to ‘Understand’……

You are invited. Please click to see our full press release…

 

 

 

And click here for details:

See you there this Sunday?

 

 

16 Contestants so far….Tell your friends, Lolo’s and Lola’s…. This Sunday!

HI there!
Please click the poster to get a full view of what you need to know for this Sunday, September 23rd at St. Paul Woods in Morton Grove, it’ll take a few seconds to load…

We are shooting for 30 contestants!

It looks like the weather will be wonderful this Sunday.

Remember, each Adobo taste-off contestant gets a $25 Jewel Gift card and a 10 pound bag of Three Horses Jasmine rise!

The two winners will get 25 lbs of Three Horses Jasmine Rice, a Hotel stay at either Crowne Plaza or Wyndam, custom built trophies, Free Balikbayan shipment to the Philippines courtesy of Cirera Express and most importantly,  bragging rights for life!

 

If you know of anyone who makes a great adobo, they should sign up.

Click here to join!

Regards,
Edgar

Would you like to see photos and understand what Adobofest is all about?

Please click here and get information from our Filipino American Network website….Thanks!

  

Would you like to sign-up for Adobofest 2012?

Please click here and get re-directed to our Filipino American Network website.… Thanks!

Live Cooking demo’s Top Pinoy chef recipes…..

Thanks so much Chefs!!!…We are incredibly grateful for a great show and your wonderful judging at Adobofest 2011!

Enjoy everyone!

Chef Jesse De Guzman from Sunda New Asian Restaurant in Chicago

Sisig
2 pounds braised pork belly or freshly cooked lechon kawali
(homemade or store bought)
1 pound boiled tripe
Oil for sautéing
8 ounces liverwurst
1 tablespoon garlic
2 tablespoons sugar
2 tablespoons sambal olek
2 ounces soy sauce
½ cup pineapple juice
1 bay leaf
1 tablespoon calamansi or lime juice
1 tablespoon white vinegar
1 sweet onion, chopped
Sea salt and ground pepper, to taste
Shishito peppers, to taste
Bird’s eye chili, chopped, to taste

Sauce:
Sauté garlic in oil and add liverwurst. Cook until smooth.
Add soy sauce, vinegar, pineapple juice, sambal, sugar and bay leaf. Reduce to a gravy consistency and set aside.

Sisig:
Chop the pork and tripe into small cubes and sauté until brown and crisp.
Add onion and peppers and cook through.
Add the sauce and mix well. Season to taste with salt and pepper.

Heat a cast iron skillet until it’s sizzling hot.
Place the meat mixture into the sizzling skillet.
Top with raw egg or place the egg in the center of the skillet with the meat around it. Serve immediately with calamansi and chilies on the side.

 

Chef Jennifer M. Aranas: Chef/restauranteur/teacher

CHAYOTE WITH MUSHROOMS AND WATERCRESS
Serves 4
¼ cup rice wine
¼ cup hot water
3-4 dried shiitake mushrooms
1 teaspoon olive oil
2 cloves garlic, chopped
1 scallion, chopped
1 medium chayote, diced into ½-inch cubes
¼ pound fresh shiitake mushrooms, stems removed
1 tablespoon soy sauce
1 teaspoon fish sauce
¼ teaspoon ground black pepper
2 bunches watercress, rinsed with woody stems removed
1 lime, sliced into wedges

Combine rice wine and hot water in a bowl. Soak dried mushrooms in the liquid for 15 minutes until tender. Remove mushrooms from wine, squeezing excess liquid back into the bowl. Remove woody stems with scissors or a sharp knife. Slice mushroom caps thinly and set aside. Reserve soaking liquid.

Heat olive oil in a medium sauté pan over medium heat. Add garlic and scallion to the pan. Cook and stir for 15 seconds being careful not to burn garlic. Add diced chayote, mushroom soaking liquid, reconstituted mushrooms, shiitake mushrooms, soy sauce, fish sauce, and black pepper. Cover and cook 7-10 minutes until chayote is tender.

Toss in watercress and cover the pan, allowing watercress to steam for 1 minute. Pour vegetables onto a serving platter and garnish with lime wedges.

Serve hot.

 

Chef Kristine Subido from the Wave Restaurant at the W Lakeshore Hotel in Chicago

FIRE ROASTED EGGPLANT SALAD WITH GARLIC VINAIGRETTE AND PAN FRIED SWEET PLANTAINS

Serves 4

8-10 Japanese eggplants
1 bunch green onion, washed and sliced very thin
4 plum tomatoes, seeded and diced
4-6 cloves garlic, finely chopped
1/2 cup aged cane vinegar or apple cider vinegar
1 tablespoon fish sauce
1 teaspoon freshly ground pepper
1 tablespoon extra virgin olive oil
Sea salt to taste
4 ripe plantains, peeled and sliced on a bias ½-1 inch thick
Oil for sautéing
Cilantro sprigs for garnish

Prepare and chop all the ingredients for the salad.
Roast the eggplants on the fire until its skin starts to blister.
Cover and set aside to cool for a few minutes.
Combine the garlic, vinegar, oil and fish sauce and mix well.

Peel the eggplant, carefully removing the charred skin. (Do not rinse.)
Cut into chunky pieces.

In a bowl, combine the eggplant, tomatoes, and green onions and fold in ½ of the vinaigrette. Taste and season to taste….it’s normal to have extra vinaigrette left over.

Heat a medium size pan with oil to medium high heat.
Slowly add the sliced plantains and brown on each side until golden.
Fry the rest of the plantains and remove excess oil by placing on paper towels.

Spoon the eggplant salad on a platter and arrange the fried plantains.
Finish with a sprinkle of sea salt on the hot plantains and garnish with cilantro sprigs. Enjoy as a vegetarian salad or a side dish with ADOBO!!

 

Chef Marilyn Santos McNabb: Baking & Pastry Instructor at the Le Cordon Bleu College of the Culinary Arts and former Pastry Chef @ Sears’ headquarters

PICHI PICHI
Plain:
1 ½ cups sugar
2 cups water or 2 cups coconut milk or ½- ½
2 cups or 1 pkg grated cassava/kamoteng kahoy

Mix water and sugar until sugar is dissolved. Add cassava. Stir well until you do not have lumps. Transfer to a container smaller than your steamer. Steam about 30-45 minutes.

Cool slightly and use a scoop or a teaspoon to form little balls. Dredge in grated coconut. If using frozen coconut, make sure you squeeze some of the excess moisture out.

Ube:
To the above recipe, add ½ cup powdered ube or 1 cup fresh cooked ube and 4 drops purple (ube) food color. Follow the rest of the instructions.

Pandan:
Chop coarsely 10 pandan leaves. Boil in 2 cups water. Cool and puree in a blender and strain. Use 2 cups of the pandan water as substitute for the water/coconut milk in the plain recipe. Add 3 drops of juniper green food color if desired

Cheese:
Dredge plain pichi pichi in cheddar or grated queso de bola instead of coconut

 

Chef Alex Dino: author of the cooking book Modern Tofu

SUNNYSIDE MANILA MANGO AND SMOKED PANCAKE

SUNNYSIDE
Egg White
1/3 cup skim milk
1 teaspoon agar agar
2 1/2 cups heavy cream
1/2 cup white sugar
1 1/2 teaspoons vanilla extract

Pour milk into a small bowl, and stir in the agar agar. Set aside.
In a saucepan, stir together the heavy cream and sugar, set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan.

Pour the agar agar and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla extract. Transfer the mixture into small serving containers and refrigerate for 10-15 minutes.

Egg Yolk
11/4 cups diced manila mango
2 tablespoons sugar
½ teaspoon calcium lactate

Sodium Alginate Bath
2 cups water
1 teaspoon sodium alginate

Using a small bowl, dissolve sodium alginate in water. Set aside. Prepare another bowl with cold water.

Mix the mango, calcium lactate and sugar into a blender then puree over medium speed. Using a teaspoon, transfer each portion into the sodium alginate bath and let it soak for three minutes.

Gently remove the yolk and dip it several times to rinse in the cold water. Formed “yolks” can be set aside in a container or placed on top of already formed “egg whites” in individual serving containers.

SMOKED PANCAKE
2 cups all-purpose flour
1/4 cup white sugar
1/4 cup baking powder
2 teaspoons salt
2 eggs, beaten
2 cups milk
1/4 cup vegetable oil
Maple syrup for serving

In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth. Place into a squeeze bottle.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Brown on both sides and smoke with hickory chips using a smoking gun for about ten seconds before serving.

Serve with the sunnyside mango and maple syrup on the side.

Welcome to Adobofest’s Official Site!

Welcome to the launch of Adobofest.com, the home page for Adobofest, which is an annual competition to find the best adobo in the Chicagoland area.