Chef Claude Tayag mounts a cooking demonstration for The Maya Kitchen’s Elite Culinary Series entitled “From a Kapampangan Palate to an Artist’s Palette: An Update on 4 Pampango Dishes” on Saturday, September 26, from 9am-1pm. He will be demonstrating how to prepare and cook the following dishes: Bringhe Talangka, a cross between Spanish paella and Italian risotto - Green Papaya Lumpiang Sariwa. Served warm. Sisig Terrine, a unique interpretation of the iconic Pampango sizzling sisig.The crunchy boiled pig's ear is served cold, in the style of the ... Continue Reading...