For what this week in San Francisco lacked in good weather, it made up for in delicious food. My favorite photoshoot in the Feastly Loft these past few days was with my good friend and talented Filipino-Hawaiian Chef Eric Pascual of Eats by E supperclub. He was in the studio to shoot his new brunch menu “My Mother’s Kitchen: Brunch Edition”, which debuts in SF on Sunday, April 3. Wanted to share a few of the shots with y’all…cause it was too dang pretty not to!
As Eric explained, this menu is close to the heart–it’s inspired by his favorite dishes his mother prepared for him while he was growing up.A fusion of his Filipino and Hawaiian background, the brunch consists of 3 main courses: chicken adobo hash, bibingka pancakes, and tortang talong (a special eggplant dish).
A little more detail into each of these dishes:
🍍 Bibingka pancakes made with rice flour, coconut milk & flakes, tropical fruits
🍆 Blistered egg-battered eggplant with pickled veggies, sesame seeds
🍳 Potato hash mixed with pulled chicken, peppers, kale, poached eggs
Oh, there’ll also be a full juice bar featuring unique tropical flavors like passion orange guava, guava, and calamansi juices! I am definitely a juice + tea kind of person (as opposed to soda/coffee), so it’s like Christmas for me when I get to go crazy on juice bars.
And of course, we had to get up-close and personal with an intimate and steamy shot of the bibingka pancakes. Gluten-intolerant and vegan friends rejoice, these babies are made from rice flour and smothered in blueberry blended coconut cream, coconut flakes, and topped with vitamin-rich grapefruit, blood orange, blueberries, and tiny kiwis! Beautiful, super healthy, and delicious! To try all these dishes for yourself (you know you want to…), book a seat for the pop-up on Sunday, April 3rd here. I just might see you there ;)
Now I’m off to eat something because I get hungry from looking at so many food photos all the time. But stay tuned for next week’s installment of “Feast of the Week”.
xoxo, keep that appetite curious <3
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