Pulutan (Filipino Bar Food)

by The Pantry Claim Listing

Join Jay Guerrero in class to sip beer and cook some of his favorite drinking food: pork sisig (crispy pork belly with vinegar, chili, and egg); tuna kinilaw.


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The Pantry Logo

img Duration

3 Hours

Course Details

Filipino author Alejandro Roces wrote: “We drink when we are very happy. We drink when we are very sad. And we drink for any other reason.” Tagayan, or a drinking session in the Philippines, is always accompanied by pulutan, or little snacks, often on sticks, grilled, fried, or spicy. Pulutan comes from the word pulot, to pick up or grab, because it was meant to be eaten in between drinks.

Join Jay Guerrero in class to sip beer and cook some of his favorite drinking food: pork sisig (crispy pork belly with vinegar, chili, and egg); tuna kinilaw (cured albacore tuna with coconut, cherry tomato granita, lime, and chili); and oyster mushroom tocino (mushrooms glazed in soy, garlic, and brown sugar).

We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our guests and staff, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID.

If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 10 days, please follow the current CDC guidelines. If you are sick, please stay home. Guests may be required to wear a mask during instruction, depending on the local transmission rate at the time of class  (we will have some extra masks on hand if needed). Thank you for your help keeping each other and our staff safe!

  • Seattle Branch

    1417 NW 70th Street, Seattle
  • Teacher's Name
  • Jay
  • Teacher's Experience
  • Jay Guerrero is from Seattle, where he grew up unintentionally eating locally— picking blackberries and digging for clams, trapping Dungeness crab and spot prawns in the summer, and catching squid with his dad in the winter. Only after getting an MFA at Parsons in New York and living as an artist for a few years did he start cooking, by way of begging to work for free at a restaurant in the East Village. After being convinced to not go to cooking school, Jay worked at Prune for 7 years, learning on the line under Gabrielle Hamilton. He eventually came back to Seattle to work with Renee Erickson and was named a Rising Star Chef by Seattle Magazine in 2014. He was the Chef de Cuisine at both Boat Street Cafe and Bar Melusine, and decided to try his hand at teaching in 2016. His cooking is influenced by the numerous places he’s lived and traveled, including France, Japan, the Philippines, and Italy.
  • Gender
  • Male
  • Teacher's Nationality
  • N/A

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